- Portion size 4 servings
- Credits : p_gooderham
- 1 onion minced
- 1 tablespoon vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon dehydrated mixed vegetable flakes
- 4 cups rolled oats
- 3 eggs
<p>Spiced Pear Galette</p> Credits: Photography by Ronald Tsang
Galettes are the perfect fall dessert because you get all the flavour of a flaky fruit-filled pie but with a rustic home-style look. Firm Bosc pears are ideal for baking; they stay crisp when ripe and keep their shape.
Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Drizzle with ice water; toss with fork, adding up to 2 tbsp more ice water if needed, until dough comes together. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 2 days.)
On lightly floured work surface, roll out dough into 17-inch circle; transfer dough to parchment paper–lined large rimless baking sheet.
Filling: Spread butter over pastry, leaving scant 2-inch border; sprinkle with 1 tbsp of the sugar and the cinnamon.
Toss together pears, flour, ginger, nutmeg and remaining sugar. Arrange in even layer over buttered pastry. Fold over pastry edge to make 13-inch round.
Whisk egg yolk with 2 tsp water; brush over pastry. Bake on bottom rack of 375°F oven until golden, 50 to 60 minutes. Let cool completely on pan.
In small microwaveable bowl, microwave honey on high for 10 seconds; brush over filling. Sprinkle with salt (if using).
Makes 8 to 10 servings.
If comfort food is what you're after, nothing beats a generous helping of creamy, oozy mac and cheese. This recipe is the yummiest version – and the only one you'll ever need.
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.
<p>North African Pork Chops with Cauliflower Couscous </p> Credits: Photography by Ronald Tsang
Ras el hanout offers great bang for your buck in the flavour department. Just a bit of this North African spice blend adds depth to everything from meats to grains to sauces. It can be purchased premixed from Middle Eastern grocery stores or in specialty spice shops. If you can't find it, you can easily make your own using spices you already have on hand.
In food processor, pulse cauliflower into rice-size pieces. Spread onto parchment paper–lined rimmed baking sheet; drizzle with 1/2 tsp of the oil and sprinkle with half each of the salt and pepper. Toss to coat. Roast in 400°F oven, stirring once, until dry, about 10 minutes. Stir in half of the cilantro.
Meanwhile, sprinkle pork with remaining salt and pepper; rub all over with half of the ras el hanout. In large nonstick skillet, heat remaining oil over medium-high heat; cook pork, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 6 to 8 minutes. Transfer to plate; keep warm.
In same pan, bring tomatoes, tomato paste, onion powder, garlic powder and remaining ras el hanout to boil over medium-high heat; cook, stirring, until thickened, about 4 minutes. Stir in remaining cilantro. Add pork chops and any accumulated juices; cook until heated through. Serve over cauliflower mixture.
Tip from the Test Kitchen: To make your own ras el hanout, mix 1/2 tsp each ground cumin, ground ginger, turmeric and salt; 1/4 tsp each granulated sugar and pepper; and pinch each cayenne pepper, cinnamon, ground allspice, ground fennel seeds and ground cloves.