In bowl, whisk together half each of the soup and milk; whisk in cheese. Between plastic wrap, pound pork to scant 1/4 -inch (5 mm) thickness. Sprinkle with pepper.
Dip into flour, turning to coat. Dip into soup mixture. Dip into panko mixed with parsley, turning to coat. Bake on parchment paper-lined baking sheet in 425ºF (220ºC) oven until browned, about 25 minutes, turning halfway through.
In Dutch oven, cover and cook rapini with water still clinging to leaves over medium heat until tender, about 5 minutes, stirring occasionally. Stir in remaining soup and milk until heated. Serve with cutlets.
A special occasion calls for an impressive roast. Beef tenderloin is a bit of a splurge but easier to cook than turkey. The melt-in- your-mouth texture and rich flavour make for an unforgettable holiday meal.
Portion size10 servings
Credits :Canadian Living Magazine: December 2015
2 pkg (each 14 g)
17 kg trimmed
beef tenderloin premium oven roast
tied at 1/2-inch (1 cm) intervals
1 1/2 cup
2 1/2 cups
sodium-reduced beef broth
per serving: about
Total fat20 g
Saturated fat9 g
Total carbohydrate9 g
Beef Tenderloin: In spice grinder, or using mortar and pestle, grind mushrooms into fine powder. Set aside. (Make-ahead: Store in airtight container for up to 2 days.)
Rub beef all over with salt and pepper, pressing to adhere. In large skillet, heat butter with oil over medium-high heat; cook beef, turning occasionally, until browned all over, about 7 minutes.
Rub beef all over with half of the mushrooms; reserve remaining mushrooms for Sherry Gravy. Place beef on greased rack in roasting pan; roast in 400?F (200?C) oven until instant-read thermometer inserted in centre reaches 135?F (58?C) for rare, about 50 minutes.
Remove beef to cutting board; let rest for 10 minutes. Remove butcher's twine before slicing across the grain.
Sherry Gravy: While beef is resting, in clean skillet, cook shallots over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in vinegar; cook, scraping up browned bits, until vinegar is reduced to coat shallots, about 2 minutes. Scrape into bowl. Set aside.
Remove rack from roasting pan. Heat pan over medium heat; stir in sherry, scraping up browned bits. Bring to boil; cook until reduced to 3/4 cup, about 5 minutes. Whisk in broth and reserved mushrooms; bring to boil.
Stir butter with flour; whisk into roasting pan. Bring to boil; cook, whisking constantly, until thickened, about 4 minutes. Strain through fine-mesh sieve into heatproof bowl; stir in shallot mixture and salt. Serve with beef.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
Pretty pomegranate seeds make these squares feel festive. If you're serving them with other cookies, bars or squares, cut them into smaller pieces, as they're quite rich.
Prep time20 minutes
Total time2 hours & 45 minutes
1 1/2 cup
chocolate wafer crumbs
tub (475 g)
Per square: about
Total fat16 g
Saturated fat10 g
Total carbohydrate21 g
In bowl, mix wafer crumbs with butter until moistened. Press into bottom of parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350°F oven until firm and dry, about 8 minutes. Let cool slightly, about 10 minutes.
While crust is cooling, in bowl, beat mascarpone with sugar until smooth; beat in egg and vanilla. Stir in flour. Spread over crust, smoothing top.
Bake in 350°F oven until no longer shiny, about 20 minutes. Let cool completely in pan. Refrigerate until filling is set, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.) In saucepan, bring pomegranate juice and honey to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Remove from heat. Let cool slightly, about 3 minutes. Pour over filling; sprinkle with pomegranate seeds. Refrigerate until set, about 30 minutes. Lift out onto cutting board; cut into squares.
This festive main is exactly how we like our holiday meals: bursting with flavour and easy to make. The seafood is best cooked at the last minute, but the dish comes together quickly once you turn on the stove. Take the time to prep the ingredients well in advance of mealtime, then get cooking about half an hour before serving.
Prep time35 minutes
Total time35 minutes
(21 to 25 count), peeled and deveined
(20 to 40 count), patted dry
, finely grated or pressed
hot pepper flakes
dry white wine
sodium-reduced chicken broth
salt and pepper
Per each of 12 servings: about
Total fat5 g
Saturated fat2 g
Total carbohydrate4 g
In large nonstick skillet, heat oil over medium heat; working in batches, sauté shrimp and scallops until shrimp are pink and opaque throughout and scallops are golden and opaque, about 4 minutes per batch. Transfer to plate; keep warm.
In same pan, melt 1 tbsp of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Pour in wine; bring to boil. Reduce heat and simmer until reduced by three-quarters, about 7 minutes. Pour in broth; bring to boil. Reduce heat and simmer until reduced to 1 cup, about 7 minutes.
Add shrimp, scallops and remaining butter; cook, stirring, until butter is melted and shrimp and scallops are warmed through, about 1 minute. Remove from heat; stir in parsley, lemon zest, lemon juice, salt and pepper.