Heat large cast-iron or other heavy ovenproof skillet to 475°F (240°C) in conventional oven, or 450°F (230°C) in convection oven.
Meanwhile, peel and cut potatoes into irregular 2-inch (5 cm) chunks. Add schmaltz to hot skillet and heat until hot. Add potatoes and pepper, tossing to coat; roast, tossing occasionally, until browned and crisp, about 1 hour in conventional oven, 50 minutes in convection oven.
Using slotted spoon, transfer potatoes to platter; sprinkle with salt.
Pressing super-fluffy russet potatoes through a ricer is the key to creating the smoothest mash you've ever tasted. Doing it a day ahead is a serious time-saver: Simply stir together your ingredients and reheat 12 minutes before dinner!
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
peeled and cut in chunks
1 1/4 cup
per each of 10 servings: about
Total fat8 g
Saturated fat5 g
Total carbohydrate36 g
In saucepan of boiling salted water, cook potatoes until fork-tender, about 15 minutes; drain well. Press potatoes through potato ricer. (Make-ahead: Spread onto parchment paper–lined rimmed baking sheet; let cool. Cover and refrigerate for up to 24 hours. Continue with recipe, adding 8 minutes to cook time.)
In large saucepan, heat together cream, butter, salt and pepper over medium heat until butter is melted. Add potatoes; cook, stirring frequently, until smooth and hot, about 4 minutes.
The addictive combination of chocolate and peanut butter guarantees that these cookies will be a favourite on your holiday goodie tray.
Portion size36 servings
Credits :Canadian Living Magazine: December 2015
2 1/4 cups
Pure Milk Chocolate Chips
REESE Peanut Butter Chips
per cookie: about
Total fat14 g
Saturated fat7 g
Total carbohydrate15 g
Dough: In large bowl, beat cream cheese with butter until fluffy; beat in sugar and vanilla. In separate bowl, whisk flour with salt; stir into cream cheese mixture in 2 additions just until combined. Divide dough into thirds; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 30 minutes.
Filling: Meanwhile, in food processor, pulse together chocolate chips, peanut butter chips and peanuts until finely chopped. Set aside.
Assembly: Between waxed paper or on lightly floured work surface, roll out dough, 1 disc at a time, into 12-inch (30 cm) circle. Chill for 15 minutes. Spread with 1/4 cup of the peanut butter. Cut into 12 wedges. Sprinkle one-third of the chocolate chip mixture over dough, leaving 1/2-inch (1 cm) border. Starting at wide end, roll up each wedge, pressing tip to adhere. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheet. Repeat with remaining dough and filling. Brush with egg and sprinkle with coarse sugar. (Make-ahead: Freeze until firm, about 1 hour. Layer between waxed paper in airtight container; freeze for up to 3 weeks.)
Bake in top and bottom thirds of 325?F (160?C) oven, switching and rotating pans halfway through, until edges are golden, about 35 minutes. Let cool completely on pans.
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.)
These flourless pancakes taste a bit like the centre of a piece of French toast. Fry up a batch (or two!) on the weekend and keep the wrapped pancakes in your fridge or freezer for an easy microwaveable breakfast you'll actually want to eat.
Prep time15 minutes
Total time15 minutes
chopped shelled pistachios
Per pancake: about
Total fat4 g
Saturated fat1 g
Total carbohydrate12 g
In bowl, mash 1 of the bananas until smooth. Stir in 2 tsp of the honey, the baking powder and 1/4 tsp salt. Stir in eggs until well combined.
Measure out 1 tbsp vegetable oil. Heat nonstick skillet or griddle over medium heat; lightly brush with some of the oil. Working in batches, drop batter by 2 tbsp into skillet; sprinkle 1/2 tsp of the pistachios over each pancake. Cook until bottoms are golden, about 2 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to plate. Repeat with remaining oil, batter and all but 2 tsp of the pistachios. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 3 days or overwrap in foil and freeze for up to 3 weeks; reheat in microwave or toaster.)
Slice remaining banana; arrange over pancakes. Sprinkle with remaining pistachios; drizzle with remaining honey.
Tip from The Test Kitchen: Flourless pancakes can be tricky to flip, but here's a trick: Use a thin spatula and lightly mist it with cooking spray before turning the pancakes.