Michael showcases Canadian ingredients at Maple, the chic downtown Halifax restaurant where he is chef-proprietor. Here he adds plump P.E.I. mussels to his father's best-loved soup — sweet potato.
Portion size6 servings
<b>Per serving:</b> about
Total fat13 g
Saturated fat7 g
Total carbohydrate22 g
Scrub mussels; discard any that do not close. In large shallow Dutch oven, bring 1/4 cup (50 mL) water to boil. Add mussels; reduce heat, cover and simmer for 15 minutes or until mussels open. Discard any that do not open. Transfer mussels and liquid to bowl.
In same pan, melt butter over medium heat; cook onion and garlic, stirring occasionally, for 5 minutes or until softened. Add sweet potato, carrot, milk, cream, salt and hot pepper sauce; bring to boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender.
Meanwhile, reserving liquid, remove mussels from shells, discarding shells; set mussels aside. Add 2 cups (500 mL) reserved liquid to soup. In blender, pur?soup, in batches, until smooth. Return to pan; add shucked mussels and reheat gently.
Tender beef, sharp cheese and fresh herbs elevate simple pasta dough into elegant ravioli that are packed with flavour. Pulsing the ingredients together is the secret to creating the best texture. Just be sure to use well-marbled short ribs and add any fat to the food processor along with the meat—the result will be a filling that melts in your mouth.
Portion size10 servings
Credits :Canadian Living Magazine: January 2016
pkg (14 g)
dried porcini mushroom
bone-in beef simmering
cut in 2 1/2-inch (6 cm) pieces
salt and pepper
dry white or
2 1/3 cups
sodium-reduced beef broth
fresh bread crumbs
grated Pecorino-Romano or
red wine vinegar
Fresh Pasta Dough
all-purpose flour (approx)
lightly packed torn
per each of 10 servings: about
Total fat22 g
Saturated fat8 g
Total carbohydrate23 g
Using spice grinder, grind porcini mushrooms until powdery. Set aside.
Sprinkle beef with half each of the salt and pepper. In Dutch oven, heat half of the oil over medium-high heat; cook beef, stirring, until browned all over, about 5 minutes. Using slotted spoon, remove beef to bowl. Set aside.
Drain all but 1 tbsp fat from Dutch oven; cook porcini mushrooms and garlic over medium-high heat, stirring, until fragrant, about 30 seconds. Add wine; cook, stirring, until absorbed, about 30 seconds. Add beef and 2 cups of the broth; bring to boil. Transfer to 325° (160°) oven and cook, covered, until beef is very tender, about 2 1/2 hours.
Using slotted spoon, remove beef to bowl. Skim fat from surface of juices in Dutch oven; set juices aside. (Make-ahead: Cover and refrigerate juices for up to 24 hours. Or freeze in airtight container for up to 3 weeks; thaw in refrigerator overnight before using.) Debone beef; discard bones.
In food processor, pulse together beef, bread crumbs, Pecorino-Romano, two-thirds of the parsley, the vinegar, thyme and remaining broth, salt and pepper until beef is shredded and begins to stick together. Let cool completely. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Meanwhile, with pasta machine roller on widest setting and working with 1 sheet at a time, feed dough through lightly floured rollers. Fold dough in half, bringing short ends together; lightly dust dough with some of the flour. Feed dough through rollers 3 more times or until edges are smooth, cutting in half if too long to handle; continue feeding through rollers until sixth-widest setting (about 1 mm) is reached.
In small bowl, whisk egg with 1 tsp water. Working with 1 sheet at a time, place dough on lightly floured work surface with 1 long end facing you; keep remainder covered with towel (to prevent drying out). Brush off excess flour from top. Drop beef mixture by rounded 1 tsp, 1 inch (2.5 cm) apart, onto bottom half of sheet, about 3/4 inch (2 cm) from long edge. Brush top half of sheet with some of the egg mixture; fold over bottom half, pressing around filling to pop any air bubbles and seal pasta.
Using sharp knife or wheel cutter, cut between filling to make squares, pressing to pop any air bubbles and pinching edges to reseal as necessary. Transfer ravioli to floured baking sheet. Let stand until beginning to dry, about 10 minutes. (Make-ahead: Freeze until firm, about 1 hour; transfer to airtight container and freeze for up to 2 months. Cook from frozen, adding 1 minute to cooking time.)
In large saucepan of boiling salted water, cook ravioli, stirring occasionally, until ravioli float to surface, 2 to 3 minutes. Reserving 3/4 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, heat remaining oil over medium-high heat; cook oyster mushrooms, stirring, until beginning to soften, about 2 minutes. Add ravioli, reserved juices and enough of the reserved cooking liquid to coat generously; cook, stirring, until slightly thickened, about 2 minutes. Sprinkle with remaining parsley.
Tip from The Test Kitchen: While rolling out the pasta, keep the remaining sheets covered to prevent them from drying out.
Fifteen minutes of hands-on time is all you need to prep this crowd-pleaser. Get the veggies in the oven first, as they take longer to cook than the pork. For even cooking, cut any larger chunks of carrot in half.
Prep time15 minutes
Total time45 minutes
Portion size4 servings
Spiced Potatoes and Carrots:
, scrubbed and quartered
carrots, halved lengthwise
and cut crosswise in 3/4-inch pieces
Spiced Potatoes and Carrots: In bowl, toss together potatoes, carrots, oil, cumin, garlic powder, salt and pepper. Arrange in single layer on parchment paper–lined rimmed baking sheet. Bake in 450°F oven, stirring once, until tender and golden, about 40 minutes. Toss with parsley just before serving.
Pork: While vegetables are roasting, in large shallow bowl, mix together bread crumbs, Parmesan, herbes de Provence and oil. Rub pork all over with mustard; sprinkle with salt and pepper. Dredge in bread crumb mixture, turning and pressing to coat.
Once vegetables have roasted for 30 minutes, push to 1 side of pan; add pork. Bake until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes.
This thick, rich thirst quencher is full of dark leafy greens and antioxidant-rich berries. Yogurt that contains live bacterial cultures (or probiotics), helps your digestive system fight toxins that can make you sick.
Portion size1 serving
Credits :Canadian Living Magazine: June 2014
frozen mixed berries
probiotic vanilla flavoured
frozen peach slices
per serving: about
Total fat7 g
Saturated fat3 g
Total carbohydrate37 g
In blender, purée together milk, berries, yogurt, spinach, peaches, cashew butter and honey until smooth.