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.
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.
These mile-high bars pack the tastes of your favourite fireside treat into a decadent layered holiday dessert. Homemade marshmallow may sound difficult, but it is surprisingly easy to make and well worth the effort.
Portion size25 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
graham cracker crumbs
whipping cream 35%
white corn syrup
per bar: about
Total fat7 g
Saturated fat4 g
Total carbohydrate19 g
In bowl, stir together graham crumbs, butter and sugar until moistened; press into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350?F (180?C) oven until golden brown, about 12 minutes. Let cool completely; lightly grease exposed parchment paper.
Marshmallow Filling: Meanwhile, in saucepan, bring sugar, 1/3 cup water and corn syrup to boil over medium-high heat, stirring, until sugar dissolves. Boil, without stirring but brushing down sides of pan with pastry brush dipped in cold water, until candy thermometer reaches 260?F (125?C), or when 1 tsp mixture dropped into cold water forms hard ball, about 8 minutes. Remove from heat.
Meanwhile, in small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 5 minutes. Cook over low heat, stirring, until clear, 3 to 5 minutes. Whisk into hot sugar syrup (mixture will bubble up).
In stand mixer using whisk attachment, beat egg whites with salt until stiff peaks form. With machine running, gradually pour in sugar syrup, beating on high speed until increased in volume and cool, about 12 minutes. Beat in vanilla.
Immediately scrape mixture over crust. Using greased palette knife or spatula, smooth top. Let stand, uncovered, at room temperature until firm, about 3 hours. (Make-ahead: Cover and store at room temperature for up to 24 hours.)
Ganache: In heatproof bowl set over saucepan of hot (not boiling) water, heat milk chocolate, dark chocolate and cream, stirring, until melted and smooth, about 5 minutes. Remove from heat; let cool for 5 minutes. Pour over marshmallow filling, smoothing top. Refrigerate until firm, about 30 minutes.
Lift out onto cutting board; peel down sides of parchment paper. Using hot knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 days.)
This double-layer fudge is a chocolate-lover's dream. A creamy layer of milk chocolate greets your first bite, while a rich dark chocolate base provides a smooth, indulgent finish. Use a 6-inch (1 L) square cake pan to maximize the layered effect, or use an 8-inch (2 L) pan for slightly thinner pieces.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2014
sweetened condensed milk
per piece: about
Total fat6 g
Saturated fat3 g
Total carbohydrate13 g
In heatproof bowl set over saucepan of hot (not boiling) water, heat dark chocolate with 3/4 cup of the condensed milk, stirring, until melted and smooth, about 5 minutes.
Spoon into parchment paper–lined 6-inch (1 L) square cake pan, smoothing top. Refrigerate until firm to the touch, about 30 minutes.
In separate heatproof bowl set over saucepan of hot (not boiling) water, heat milk chocolate with remaining condensed milk, stirring, until smooth, about 5 minutes. Spoon over dark chocolate layer, smoothing top. Refrigerate until firm, about 3 hours.
Lift out onto cutting board; using hot knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)