- Portion size 250 servings
The Ultimate Banana Bread image Credits: The Ultimate Banana Bread image
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.
Best Ever Slow Cooker Seafood Chowder image Credits: Best Ever Slow Cooker Seafood Chowder image
There are few things more comforting than a bowl of rich, creamy seafood chowder. Sweet, licorice-like fennel naturally complements the seafood. Serve with oyster crackers or crusty bread and a simple green salad for a complete meal.
Beef and Mushroom Stew Credits: Stacey Brandford
Hearty beef stew is a cold-weather favourite. Use a well-marbled pot roast for the best flavour; the fat will melt while the beef cooks, which will help tenderize the meat.
In large bowl, whisk together flour, salt and pepper. Add beef; toss to coat.
In large Dutch oven, heat 1 tbsp of the butter and half of the oil over medium heat until melted; cook half of the beef mixture, stirring occasionally, until browned, about 10 minutes. Using slotted spoon, transfer to bowl. Repeat with 1 tbsp of the remaining butter and the remaining oil and beef mixture.
In same pan, melt remaining butter over medium heat; cook mushrooms, celery and onion, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Pour in wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef mixture and any accumulated juices to pan. Add potatoes, carrots, thyme, parsley, bay leaves, broth and Worcestershire sauce; bring to boil, stirring occasionally and scraping to loosen any remaining browned bits.
Cover and braise in 350°F oven for 45 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; discard thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Beef and Mushroom Pie image Credits: Beef and Mushroom Pie image
Although this meat lover's pie filling would make an endlessly satisfying meal on its own, mounding it between two flaky pie crusts brings it to a new level of deliciousness. Serve with a lemony salad.
Sprinkle beef with half each of the salt vand pepper. In Dutch oven, heat 2 tsp of the oil over medium-high heat; brown beef, in batches and adding another 2 tsp of the oil as needed. Transfer to plate; drain any fat from pan.
Add bacon to pan; cook for 2 minutes. Add mushrooms; cook until no liquid remains, about 5 minutes. Transfer to plate; cover and refrigerate until needed. Add remaining oil to pan; cook onion, garlic, thyme, and remaining salt and pepper until onion is softened and light golden, about 5 minutes.
Add broth, ale, tomato paste and bay leaves; bring to boil, stirring and scraping up browned bits. Return beef and any accumulated juices to pan. Reduce heat, cover and simmer until beef is tender, about 2 hours. Discard bay leaves.
Whisk flour with 1 tbsp water; whisk into stew and cook until slightly thickened, about 5 minutes.
Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.
Stir in reserved bacon mixture; set aside. On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape filling into pie shell.
Roll out remaining pastry to generous 1/8-inch (3 mm) thickness. Whisk egg yolk with 2 tsp water; brush some over pastry rim in pie plate. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim and flute edge. Brush top with remaining egg mixture; cut steam vents in top.
Bake on rimmed baking sheet on bottom rack in 425 F (220 C) oven for 20 minutes. Reduce heat to 350 F (180 C); bake until bottom is golden and filling is bubbly, 60 to 65 minutes. Let cool in pan on rack for 10 minutes.
Change it up - Beef and Stilton Pie: Crumble 55 g Stilton cheese over filling in pie shell. Bake as directed.