Every spring we would eagerly anticipate the phone call. We never knew when it was coming. Sometimes it came in April, sometimes in May, and sometimes in June. Grandma would call and tell my Dad there was a package coming for us bus parcel express and that he had better be there to meet it . My Dad would shout, "Grandma's sending morels!" The entire day was then spent in morel anticipation. Dad would take one of the kids out to buy the finest steaks money could buy, and to be at the bus station to get the morels when they arrived. No matter what time of the day it was, he'd then rush home and prepare a to-die-for steak and morel feast. When my Grandma got a little older and could no longer go hunting for morels, the roles shifted. Dad took the whole family out searching for morels every spring. (That's when fiddle heads, which are found in the forest at the same time as morels, were added to the morel feast.) Sometimes we were successful, and sometimes we were not; but when we were fortunate enough to find the elusive treats, Dad always packaged some on ice and bus parcel expressed them to Grandma. This recipe melds the succulent, addictive flavour of morels with the scent of springtime in the forest. It is a Canadian gastronomic delight!
Portion size6 servings
Credits :Kari Hughes
MAIN DISH (Spring Forest Skewers) Marinade: Break garlic bulb into cloves. Peel cloves and use a garlic press to crush them. Put crushed garlic in a bowl. Add wine and stir. Slice steaks thinly using a filet knife. Place steak slices in a shallow glass pan. Pour wine mixture over meat. Cover pan with aluminum foil, and marinate in refrigerator for at least one hour. This step can be done up to 24 hours ahead of time. Rice: Start cooking rice 70 minutes before dinner is to be served. Add salt to water in a large pot. Bring water to a boil and add wild rice. Simmer covered, stirring occasionally, for 50 minutes or until kernels just split open. Remove from heat and use the pot lid to drain any excess water from the rice.. Skewers: While wild rice is cooking, clean fiddleheads and morels. Place fiddleheads in a strainer and use cold tap water on the spray setting to rinse. Shake off excess water, then blot dry on paper towels. Do the same for the morels. Slice morels in quarters lengthwise. Remove steak slices from refrigerator. Pour off marinade and set aside in a bowl. Wrap a morel slice in a steak slice and skewer together. Next add a fiddlehead to the skewer. Repeat this pattern--steak-wrapped morel, fiddlehead, steak-wrapped morel, fiddlehead, etc.--until skewer is full. Fill each skewer in this manner. When all skewers are full, melt 1/2 c. butter in a skillet over medium-low heat. Place skewers in skillet and saute uncovered until morels and steak begin to brown, turning frequently to ensure even heating. Add extra butter to skillet one teaspoon at a time as needed to ensure bottom of pan stays moist. When browned, remove skewers from pan. To serve: Add leftover marinade to steak and morel drippings in bottom of skillet. Bring to a boil to make 'morel au jus.' Spoon a serving of wild rice onto each person's plate. Place 2 skewers on top of each serving of rice. Drizzle with 'morel au jus.' Serve hot and savour the flavour! SIDE DISH (Cranberry Yams) Preheat oven to 350F. Rinse yams under the tap, and place in a shallow baking dish in middle rack of oven. Bake for 1 hour or until yams are soft when skin is pushed gently with a fork. While yams are baking, place cranberries in a medium saucepan. Add maple syrup and bring to a boil. Simmer over medium heat stirring gently until cranberries soften and skins break. Mix cornstarch with cold water in a liquid measuring cup with a spout. Pour slowly into cranberry mixture, stirring rapidly, until mixture thickens. Set aside. When yams are cooked, remove from oven and place one on each person's plate. Use a paring knife to slice each yam open down the center. Use a tablespoon to scoop some of the flesh from the center of each yam, and mound it on the sides, leaving an indentation in the middle. Fill the indentations with cranberry mixture. Serve hot. NOTE: If cooking both main dish and side dish, start yams baking before beginning to cook rice, and cook cranberry mixture while skewers are browning.
Everyone needs a fried rice recipe in his or her repertoire, because it's great for using up leftovers. When you don't have any meat in the fridge or freezer, you'll likely have eggs on hand to turn what's normally a side dish into this complete meal.
Portion size4 servings
Credits :Canadian Living Magazine: May 2014
thinly sliced (light and dark green parts separated)
1 1/2 cup
such as shiitake or cremini
sodium-reduced soy sauce
or other Asian chili sauce
PER SERVING: about
Total fat14 g
Saturated fat2 g
Total carbohydrate65 g
In wok or large nonstick skillet, heat vegetable oil over medium-high heat; stir-fry light green parts of green onions until softened, about 1 minute.
Add mushrooms, carrot, garlic and ginger; cook, stirring, until softened, about 3 minutes.
Stir in rice and peas; cook, stirring frequently, until rice is hot, about 5 minutes. Push rice into ring around edge of pan, leaving space in centre; pour eggs into centre. Cook, stirring eggs occasionally, until softly scrambled, about 2 minutes.
Stir in rice mixture, soy sauce, oyster sauce, sriracha and sesame oil; cook, stirring, for 1 minute. Sprinkle with dark green parts of green onions.
The secret to a perfectly cooked beef stir-fry is placing the steak in the freezer before slicing it. That way, the meat will become nice and firm, allowing you to cut the meat into thin, even slices with ease.
Prep time25 minutes
Total time45 minutes
Portion size4 servings
beef flank marinating steak
chili garlic sauce
salt and pepper
, thinly sliced
shiitake mushrooms, stemmed and sliced
broccoli florets (about 6 cups)
sweet red pepper
, thinly sliced
Per serving: about
Total fat14 g
Saturated fat5 g
Total carbohydrate16 g
Place beef in freezer until firm, about 20 minutes. Thinly slice across the grain.
Meanwhile, in small bowl, whisk together oyster sauce, chili garlic sauce, half each of the salt and pepper and 1/3 cup water. Set aside.
In bowl, toss together beef, garlic, egg yolk, cornstarch and remaining salt and pepper.
In large nonstick skillet or wok, heat 1 tsp of the oil over medium-high heat; stir-fry half of the beef mixture until browned, about 3 minutes. Transfer to plate. Repeat with 1 tsp of the remaining oil and the remaining beef mixture.
In same pan, heat remaining oil over medium-high heat; stir-fry onion and mushrooms until onion is golden and mushrooms are softened, about 5 minutes. Add broccoli, red pepper and 2 tbsp water; stir-fry until broccoli is tender-crisp, about 8 minutes. Return beef and any accumulated juices to pan. Stir in oyster-sauce mixture; cook, stirring, until slightly thickened, about 1 minute.
Cheesy, creamy broccoli soup is a family-friendly dish that's a great way to get kids to eat their veggies. The crispy Cheddar croutons add a satisfying crunch. For a lighter finish, replace the sour cream with Greek yogurt.
Portion size8 servings
Credits :Canadian Living Magazine: February 2016
leeks (white and light green parts only)
yellow-fleshed potatoes (about 450 g total)
peeled and (cut in 1/2-inch (1 cm) cubes
Broccoli Soup: Cut stem from broccoli head; cut head into florets to yield 5 cups. Trim bottom end from stem; peel outer layer. Slice stem to yield 3/4 cup. Set aside.
In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat; cook leeks, potatoes and broccoli stem, stirring occasionally, until leeks are softened, about 12 minutes. Add garlic, savory and mustard; cook, stirring, until fragrant, about 1 minute.
Stir in broth and 2 cups water; bring to boil. Reduce heat and simmer for 5 minutes. Stir in broccoli florets; simmer until broccoli stems and potatoes are tender, about 8 minutes. Stir in Cheddar until melted; stir in parsley.
Working in batches, purée soup in blender until smooth. Pour into clean Dutch oven or large saucepan; heat over medium-low. Whisk in sour cream, salt and pepper; cook until heated through. (Make-ahead: Refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks.)
Cheddar Croutons: While soup is simmering, in bowl, toss baguette with oil to coat. Arrange in single layer on parchment paper–lined baking sheet; sprinkle with Cheddar. Bake in 400°F (200°C) oven, turning once, until baguette is golden and cheese is melted, about 10 minutes. Break apart croutons; serve over soup.
Tip from The Test Kitchen: When blending a hot soup, work in small batches and remove the vent from your blender lid, covering the hole with a folded tea towel to relieve any pressure caused by escaping steam.
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
Portion size16 servings
Credits :Canadian Living Magazine: March 2014
1 1/2 teaspoon
2 1/4 cups
1 1/2 teaspoon
per each of 16 slices: about
Total fat10 g
Saturated fat6 g
Total carbohydrate32 g
Stir together bananas, buttermilk and baking soda. Let stand for 5 minutes. Meanwhile, whisk together flour, baking powder and salt; set aside.
In large bowl, beat butter with brown sugar until combined; beat in egg, vanilla and banana mixture. Stir in flour mixture until combined; scrape into greased 9- x 5-inch (2 L) loaf pan.
Bake in 350 F (180 C) oven until cake tester inserted into centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.
Change it up -? Chocolate Chip Banana Bread: Stir 1 cup semisweet chocolate chips into flour mixture.
Cinnamon Banana Bread: Whisk 1/2 tsp cinnamon into flour mixture.