Beef and Baguette with Dip
Jul 14, 2005
Ground almonds thicken this Spanish zarzuela sauce, traditionally used with seafood. If you like potatoes, boil up a few, cut into chunks and add to the casserole before heating through.
Take the chill off Canada's chilly autumn nights with soups, stews and casseroles from the "Kitchen Comfort" collection of recipes in the November 2006 issue of Canadian Living magazine.
“This is my take on a wintertime favourite that's served in my childhood home,” says Food specialist Irene Fong. “My dad loves this braised beef with noodles, but it's just as good served over rice.” We've used brisket here because it's unbelievably tender when braised.
John Petcoff, co-owner of seafood restaurant Oyster Boy in Toronto, carried off the grand prize at last year's chowder simmer-off at P.E.I.'s International Shellfish Festival. For more "Champion Chowders," check out the September issue of Canadian Living.
In high season, David Hammonds, executive chef at The Fairmont Empress Hotel in Victoria, prepares about 4,000 meals a day. This sumptuous pie is one of his secrets for making a splash without cooking all day.
There are two steps to braising. First you brown the meat to seal in the juices, then
cover and cook it with a small amount of liquid at a low temperature for a long
time to break down the fibres.
Savour the citrusy flavour of this baked salmon, gnocchi and broccoli dinner that you can cook all on one baking sheet. Dish duty has never been simpler!
