Flavoured butters, also known as compound butters, are a great way to dress up boiled lobster without taking away from the rich meat's natural briny sweetness. These butters are also delicious with other seafood; grilled fish, chicken or meat; or steamed vegetables.
Portion size4 servings
Credits :Canadian Living Magazine: December 2011
In bowl, mash together butter, garlic, tarragon, parsley, orange zest and salt. (Make-ahead: Cover and refrigerate for up to 3 days or freeze in airtight container for up to 2 months.)
Melt in saucepan over low heat; serve with lobster.
Sweet, flaky baklava is the perfect dessert to serve with tea at the end of a meal. Make sure your phyllo pastry is completely thawed before working with it, and don't worry if it tears—there are so many layers, no one will ever notice.
In food processor, pulse together pistachios, walnuts, sugar, cinnamon and cardamom until mixture resembles coarse crumbs. In bowl, beat egg white until foamy; fold into pistachio mixture. Set aside.
Cut phyllo sheets in half crosswise to make 12 1/2- x 9-inch (32 x 23 cm) sheets; cover with damp towel.
Brush 13- x 9-inch (3.5 L) cake pan lightly with butter. Place 1 phyllo sheet in bottom of pan; brush lightly with butter. Repeat with 7 more phyllo sheets.
Spread half of the pistachio mixture over top. Arrange 1 phyllo sheet over top; brush lightly with butter. Repeat with 3 more phyllo sheets. Top with remaining pistachio mixture. Arrange 1 phyllo sheet over top; brush lightly with butter. Repeat with remaining phyllo sheets; brush top layer lightly with butter.
Using sharp knife, cut through layers lengthwise to make 4 strips. Cut diagonally into 1-inch (2.5 cm) wide strips. Bake in 350?F (180?C) oven until golden brown, about 45 minutes.
Topping: Meanwhile, in saucepan, cook sugar with 3/4 cup water over medium-high heat until dissolved. Bring to boil; reduce heat and simmer until syrupy, about 10 minutes. Remove from heat; stir in lemon juice and orange blossom water. Let cool slightly. Pour over hot baklava; sprinkle with pistachios. Let cool completely in pan, about 1 hour. (Make-ahead: Cover and store at room temperature for up to 24 hours.)
Finally a flavourful risotto that doesn't need any stirring! Dried mushrooms work perfectly to create an earthy aroma, we've used dried porcinis here as they're readily available, but any dried mushroom will do. Hearty pot barley makes adds a healthful twist and doesn't become overly mushy - even after 8 hours.
Portion size10 servings
Credits :Canadian Living Magazine: November 2014
rinsed and drained
dried porcini mushrooms
cut or broken in 3/4-inch (2 cm) pieces
halved lengthwise and thinly sliced crosswise
1 1/2 teaspoon
grated parmesan cheese
per each of 10 servings: about
Total fat10 g
Saturated fat6 g
Total carbohydrate31 g
In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 10 cups water. Cover and cook on low for 8 hours.
Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley.
Meringue Nests: In large bowl, beat egg whites until foamy; beat in cream of tartar and salt until soft peaks form. Beat in sugar, 2 tbsp at a time, until stiff glossy peaks form.
Using pencil, draw six 3-inch (8 cm) circles on parchment paper; turn paper over and place on rimmed baking sheet. Using piping bag fitted with 1/2-inch (1 cm) plain tip, pipe meringue in concentric circles to fill inside of each drawn circle. Pipe stacked circles at outer edges of meringues to form 1 1/4-inch (3 cm) high nests. (Alternatively, spoon meringue into rounds; with back of spoon, form each round into nest.)
Bake in 200°F (100°C) oven until dry and crisp, about 2 hours. Turn off oven; let stand in oven for 1 hour. Remove from oven; peel off parchment paper. Let cool completely on pan. (Make-ahead: Store in airtight container at room temperature for up to 3 days.)
Cranberry Pear Filling: While meringues are cooling, in large saucepan, bring
pears, cranberries, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves and 1/2 cup water to boil over medium heat. Reduce heat; simmer, stirring occasionally, until pears are tender but still retain their shape, about 15 minutes. Stir in lemon juice. Bring to room temperature, about 45 minutes.
Brandy Whipped Cream: In bowl, beat cream with sugar until stiff peaks form. Fold in brandy.
Assembly: Spoon filling into nests; top with whipped cream.
Tip from The Test Kitchen: Keep your oven door closed (no peeking!) while the meringues are baking and cooling to prevent them from cracking.
This Asian inspired beef stew has a deep earthy flavour from the five-spice powder and a hint of orange and ginger. Boy choy can be quite sandy, so be sure to wash thoughly before chopping. Serve over brown rice.
Portion size8 servings
Credits :Canadian Living Magazine: November 2014
boneless beef pot roast
(top or bottom blade, or cross rib)
sodium-reduced soy sauce
sodium-reduced beef broth
chopped cored quartered
baby bok choy
(about 200 g)
fresh cilantro leaves
per serving: about
Total fat7 g
Saturated fat3 g
Total carbohydrate13 g
Trim any excess fat and sinew from beef; cut into 1-inch (2.5 cm) pieces.
In slow cooker, combine beef, onion, ginger, marmalade, soy sauce, brown sugar, five-spice powder, orange zest, garlic, salt and pepper; stir in broth and orange juice. Cover and cook on low for 8 hours.
Whisk cornstarch with 2 tbsp water; whisk into slow cooker. Stir in bok choy. Cover and cook on high until slightly thickened and bok choy is wilted, about 10 minutes. Stir in green onions and cilantro.