Roasted Strawberry Shortcakes
This dessert is a classic for a reason: Silky whipped cream enriches the subtly acidic strawberry's bright, bold flavour.
This dessert is a classic for a reason: Silky whipped cream enriches the subtly acidic strawberry's bright, bold flavour.
This all-in-one grilled meal has every component in a single pouch, so cleanup is minimal. Our trick to finishing the couscous, veggies and fish at the same time is to partially cook the couscous before steaming it in the pouch. Serve with lemon wedges.
In The Test Kitchen, we cook rib eyes to medium-rare—just enough to render some of the fat but not enough to toughen the meat. This béarnaise recipe yields a full cup; leftovers don't keep well in the fridge, so if you're serving a smaller crowd that won't need all of the sauce, consider substituting with our Shallotand-Herb Compound Butter (see below).
I love meatballs and so does my family. Let's be honest, who doesn't? So this challenge offered the ideal excuse to whip up some seriously delicious and moist veggie-dense meatballs. A few helping hands in the kitchen make quick work of forming the balls. A pan of oven-roasted potato wedges is the perfect side dish, and a great way to use more of the homemade ketchup. – Rheanna Kish, senior Food specialist
Try preparing this delicious meal ahead of time so all you’ll need to do on a busy weeknight is warm up the food—minimal effort required—and the rest of the evening is yours to savour.
One evening I had a potato lasagna while out for dinner with my husband, that I truly enjoyed. My daughter loves lasagna but is unable to eat ricotta cheese, and adores goat cheese. I decided to combine the two ideas and continued to play with recipe until I came up with this one, enjoy!
Quick-rising (instant) yeast will have the dough ready in an hour, but you can also make it ahead by letting it rise in the refrigerator for up to 24 hours or until doubled in bulk. You can substitute 250 g fresh mozzarella for the bocconcini: Just drain it, tear it into chunks and pat it dry with a paper towel before adding it to the pizza. To turn the dough easily on the grill, gently grasp the sides with two sets of tongs.
I thought about making a healthier version of lasagna with vegetables instead of pasta and thought of using eggplant instead of the lasagna noodles to come up with "Moussagna" (Moussaka and Lasagna combined). I've eliminated the bechamel sauce to cut back on the fat and used the tomato based sauce from the lasagna recipe to make it low fat. I also used low fat cottage cheese instead of the full ricotta cheese.
By Cindy Ball, Vancouver
Cook of The Year 2009 Winner, Vegetarian category
Cindy layers roasted and sautéed vegetables between three highly flavoured quinoa mixtures to create a colourful vegetarian “lasagna.” This dish was invented not only for her oldest daughter (the lone vegetarian in a household of meat lovers), but also so the whole family could enjoy more vegetarian meals.
I love brunch. This is my favourite meal by far, and I love the ease of having something like a quiche already prepared. The flavours are always richer and more enhanced after the quiche has had a chance to sit overnight as well, which is another benefit to advanced preparation. I thought about my favourite Canadian ingredients and it really has to include crab, chanterelles, and corn. There is just something about the sweetness of the crab, the burst in your mouth juiciness of corn, and the earthiness of sauteed chantrelles with garlic that is just plain perfect. The gouda I love is from Gort's Gouda in Salmon Arm B.C., where my mom lives. It's organic and is outstanding. While the crab and the chanterelles are definitely the bell ringers on this grocery bill, the other ingredients are low cost. I buy my crab and fresh B.C. chanterelles at my local Costco for under $25 combined, which makes it even more affordable. I made this with a potato crust as I can't eat gluten, but a pastry crust would work just as well. I'd pair this with a tangy raspberry hazelnut vinaigrette mixed with fresh, tender leafy greens to round out the meal.
