- Portion size 6 servings
- Credits : Canadian Living Magazine: July 2008
- 1 cup all-purpose flour
- 1/3 cup ground almonds
- 1/4 cup icing sugar
- 1/4 teaspoon finely grated lemon rind
- 1 pinch salt
- 1/3 cup unsalted butter cubed
- 1 egg yolk
The Ultimate Beef Stew image Credits: The Ultimate Beef Stew image
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.
Smooth and Creamy Mashed Potatoes IMAGE Credits: Smooth and Creamy Mashed Potatoes IMAGE
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!
This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.
Cider-Braised Chicken Thighs with Smashed Potatoes Credits: Jodi Pudge
Bone-in skin-on chicken thighs are a bargain at the grocery store, plus they're so much juicier than boneless thighs or breasts. Look for smaller thighs to ensure they cook quickly; if they're on the larger side, they may need a few extra minutes.
Chicken: Sprinkle chicken with 1/4 tsp each of the salt and pepper. In Dutch oven or large heavy-bottomed saucepan, heat half of the oil over medium-high heat; cook chicken, turning once, until browned, about 6 minutes. Transfer to plate. Set aside.
In same pan, heat half of the remaining oil over medium-high heat; cook apples, turning once, until golden, about 2 minutes. Transfer to separate plate. Set aside.
In same pan, heat remaining oil over medium-high heat; cook onion, garlic and thyme, stirring, until softened, about 2 minutes. Pour in cider; cook, scraping up browned bits, until slightly reduced, about 1 minute.
Stir in broth, mustard and remaining salt and pepper; bring to boil. Add chicken and any accumulated juices. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 18 minutes.
Transfer chicken to clean plate. Discard thyme. Whisk flour with 1 tbsp water; add to sauce and cook, stirring, until slightly thickened, about 2 minutes. Stir in apples.
Smashed Potatoes: Meanwhile, in large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes; drain and return to pan. Cook over medium heat, stirring, for 1 minute. Add milk, butter, thyme, salt and pepper; coarsely mash together. Serve with apple mixture and chicken.