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Recipes

Slow-cooker French onion soup

Chatelaine | posted Tuesday, Nov 3rd, 2015

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INGREDIENTS

INSTRUCTIONS

  1. COMBINE onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
  2. STIR in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
  3. POSITION rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 min per side.
  4. ARRANGE 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 min.

5 steps to the perfect pancake

Chatelaine | posted Monday, Oct 19th, 2015

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Want fluffy, delicious pancakes every time? Follow these five key steps:

1. Stop stirring
Stir pancake batter as few times as possible, preferably using a folding technique and a rubber spatula. No whisks please! Leave a few lumps or streaks of flour in the batter. You’re trying to avoid activating the leaveners (baking soda and powder) in the mixing bowl so they can do their fluffy work in the pan instead.

2. Forget about chocolate chips
Kids and adults love them, but chocolate chips in the batter are just going to burn in the pan. For a better, way more gourmet option, use a vegetable peeler to shave shreds of dark chocolate (from a high-quality bar) over the pancakes after they are cooked. Or go totally wild and make ganache to drizzle overtop (Warning: Your family will go bonkers and demand it with everything).

3. Don’t pan-ic
Non-stick or well-seasoned cast iron pans are both good options. Get the pan hot (a drop of water should sizzle and evaporate in a few seconds), then barely coat the bottom with canola oil (you thought I was going to say butter, didn’t you? Well, butter burns. Save it for smearing over cooked pancakes).

4. Don’t flip twice
Unless you want flat, dense, batter-pucks, flip pancakes just once. Pour in the batter, wait until the surface is covered with bubbles, then flip. Cook until the tops of the pancakes aren’t shiny anymore, then they’re ready. Serve and eat immediately for best results!

5. The Pancake Principle
It’s a universal truth: The first batch is always a dud. The pan is either too hot, too cool or just not “into it” yet. I save this batch for later in the day when I’m jonesing for a snack and prepared to eat anything (cold pancake with peanut butter = yum!).

Try these tricks out at home with our best pancake recipes!

Apple cider turkey pot pie

Chatelaine | posted Tuesday, Oct 13th, 2015

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PREP 15 MIN | TOTAL 45 MIN | SERVES 6

INGREDIENTS

  • 2 tbsp cornstarch
  • 2 cups apple cider, divided
  • 1 sweet potato, peeled and cut into 1/2-in. cubes
  • 1 onion, chopped
  • 1/4 cup 35% cream
  • 2 tbsp Dijon mustard
  • 1/2 tsp dried sage
  • 1/2 tsp salt
  • 1 kg skinless, boneless turkey breast, cut into 1/2-in. cubes
  • 1 cup frozen peas, thawed
  • 1/2 450-g pkg frozen puff pastry, preferably President’s Choice
  • 1 egg yolk, beaten

INSTRUCTIONS

  1. PREHEAT oven to 400F.
  2. STIR cornstarch with 1/4 cup apple cider in a small bowl. Set aside.
  3. COMBINE sweet potato with remaining cider and onion in a pot. Boil, covered, until potato is tender, 12 to 15 min.
  4. STIR cornstarch mixture and add to pot along with cream, Dijon, sage and salt. Stir often, until sauce thickens, 2 to 3 min. Stir in cubed turkey breast and peas.
  5. SCRAPE turkey filling into a 9×13-in. baking dish. Top with puff pastry, stretching dough to cover dish. Using the tines of a fork, press edges of dough against rim of dish, or fold into the sides. Brush egg yolk over pastry. Cut several slits in the top to let steam escape.
  6. BAKE in centre of oven until crust is golden-brown, 15 to 20 min.

V’s Mashed Potatoes

BT Montreal | posted Tuesday, Oct 6th, 2015

Ingredients:

  • 5 lbs Yukon Gold Potatoes peeled and cubed
  • ½ cup salted butter cubed
  • 1 cup Mascarpone cheese room temperature
  • 1 ½ cups Parmigiano Reggiano grated
  • 2 heads of roasted garlic
  • 1 cup chives chopped
  • 1 cup parsley chopped
  • Salt and Pepper to taste

Method:

  1. Fill a large pot with cold water. Place in the potatoes and flavour the water with salt.
  2. On high heat, bring the water up to a boil and poke with a knife to check if the potatoes are cooked. The knife should be able to slide into the potato easily.
  3. Once they are cooked drain the potatoes.
  4. In the same pot add in the butter, Mascarpone cheese, Parmigiano Reggiano, roasted garlic, chives, parsley, salt and pepper. If the potatoes are too thick, simply add some chicken stock to loosen them up.

Recipe courtesy: Vanessa Gianfrancesco (Chef V)

Spanish-style ‘stuffing’

Cityline | posted Tuesday, Oct 6th, 2015

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This recipe for stuffing cooked outside of the bird, or “dressing,” is super easy and gets its Spanish flavours from Chorizo and smoked paprika.

Spanish-style dressing

Makes approx. 6 cups (1.5 litres)
One serving = 1/2 cup (125 ml)

Ingredients:

4 mild Chorizo sausages (if not available use spicy Italian sausage)
1 cup (250 ml) diced Spanish onion, approx. 1/2 a large Spanish onion
1/2 cup (125 ml) chopped celery
2 tbsp (30 ml) smoked paprika
6 slices stale 100 per cent whole grain whole wheat bread, cut into small cubes
2 tbsp (30 ml) currants or raisins
2 tbsp (30 ml) raw almonds, whole
1/2 cup (125 ml) lower sodium or no salt added turkey or chicken stock
1 tsp (5 ml) iodized salt

Method:

Heat a large non-stick pan over medium heat. Squeeze the sausage meat out of the casing. Break up the meat with the back of a wooden spoon. Cook until browned and cooked through.

Add onions, celery and paprika to the pan and cook over medium low heat, stirring occasionally until golden brown, approximately five minutes.

Add the bread cubes, currants and almonds. Stir until well combined.

Add chicken broth and stir in. Remove from heat.

Cut a large piece of parchment paper double the size of an 8 x 8-inch metal baking dish. Run the parchment paper under cold water, wring out any excess water, and then line the pan, making sure that there is an equal overlap on two sides.

Spoon the dressing into the pan. Fold the overlapping pieces to cover the dressing and tuck in to make a pouch

Bake at 325 F for 30 minutes. Unfold the top piece of parchment paper to open the top and bake 15 to 20 minutes or until the dressing is slightly dry.

Easiest roast turkey and gravy

Chatelaine | posted Tuesday, Oct 6th, 2015

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INGREDIENTS

FOR GRAVY:

INSTRUCTIONS

  • Stir brown sugar and salt in a bowl. Rinse turkey and dry very well with paper towels. Place turkey in a large pan or large plastic bag, then pack brownsugar mixture all over the outside of the turkey as best you can, and place some in the cavity as well. Cover pan or tie bag, and refrigerate 12 hours or overnight.
  • Preheat oven to 450F. Rinse brine from the turkey, inside and out, gently rubbing under cold running water so it all comes off. (Don’t worry if the legs and wings look purple, which is the result of brining.) Pat dry. Stuff sage into cavity.
  • Place turkey on a rack in a roasting pan. Bend and tuck wings under the body and loosely tie drumsticks together. Brush butter all over turkey. Loosely cover with foil. Roast for 30 min. Reduce oven temperature to 325F. Roast until an instant-read thermometer inserted into the thickest part of the thigh reads 175F, about 21/2 to 31/4 hours. Remove foil during final hour of cooking.
  • Transfer turkey to a platter, tent loosely with foil and let rest at least 25 min before carving.
  • To make gravy, carefully spoon most of the fat out of the roasting pan, leaving behind about 4 tbsp fat as well as all the brown bits. Place the pan on the stove over medium and stir in flour, whisking to completely incorporate flour into drippings. Cook for 30 sec, then whisk in wine and water. Increase heat to medium-high, whisking constantly, until thickened, scraping up and incorporating all the brown bits from the pan, about 10 to 15 min. Reduce heat to low. If needed, whisk in additional water or homemade turkey stock to reach the desired consistency. Season to taste with salt and pepper.

Cod cakes

Cityline | posted Tuesday, Sep 29th, 2015

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Mairlyn Smith came up with this recipe after a recent trip to Newfoundland — a creative use for leftover potatoes. Plus, kids will love the mild cod flavour. Serve with tartar sauce, if desired.

Cod cakes

Makes 12 servings or 24 cod cakes

Ingredients:

2 slices bacon, chopped into 1/4-inch pieces
2 medium onions, diced
1 1/4 lbs cooked cod to equal 2 cups (500 mL) flaked, cooked cod
2 lbs russet potatoes, about 4 large, mashed to equal 4 cups (1 L) mashed
1 tsp (5 mL) iodized salt
1/2 tsp (2 mL) pepper
1 1/2 cups (375 mL) fine bread crumbs (I used whole wheat panko.)

Method:

In a medium skillet over medium heat, fry bacon until crispy, remove from pan and drain on a paper towel.

Add onion and sauté until well browned about five to eight minutes. Add salt and pepper.

In a large bowl, mix together flaked, cooked cod, mashed potatoes and cooked onion. Crumble bacon in and lightly mix together.

Place bread crumbs into a shallow bowl.

Using a half-cup measuring cup, scoop the mixture into the cup, shake out into your hand and form into a patty.

Gently press into the breadcrumbs.

Heat a large skillet over medium heat and add oil. Place fish cakes into hot oil and cook over medium heat until golden to medium brown on both sides.

Courtesy Mairlyn Smith
@MairlynSmith

Haddock with tomato relish

Chatelaine | posted Monday, Sep 21st, 2015

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Haddock with tomato relish

Ingredients:

  • 2/3 cup sun-dried tomatoes, packed in oil (reserve 2 tbsp oil)
  • 2 plum tomatoes, finely diced
  • 1/4 cup crumbled feta
  • 1/4 cup kalamata olives, pitted and chopped
  • 6 haddock fillets, about 250 g each
  • 1/8 tsp salt
  • 2 tbsp lemon juice
  • 2 cups baby spinach
  • 2/3 cup dry couscous
  • 1 cup boiling water
  • 1 tbsp lemon zest
  • fresh pepper, to season

Instructions:

  • POSITION racks in top and bottom thirds of oven. Preheat to 375F. Line 2 baking sheets with parchment. Boil a kettle of water.
  • MEASURE out sun-dried tomatoes, reserving 2 tbsp oil. Drain and mince tomatoes. Stir sun-dried tomatoes with tomatoes, feta and olives in a medium bowl.
  • ARRANGE haddock fillets side by side on prepared sheets. Sprinkle with salt. Drizzle with reserved oil and lemon juice. Bake in centre of oven until a knife tip inserted into the thickest part of fish and held for 10 sec comes out warm, 10 to 12 min. Top 4 fillets with 1/2 cup tomato relish. Cool and refrigerate remaining 2 fillets and 11/2 cups tomato relish for Mediterranean Fettuccine.
  • COMBINE baby spinach and dry couscous in a large bowl. Add boiling water. Stir and let stand, covered with a kitchen towel, for 5 min. Stir in lemon zest. Season with fresh pepper. Divide among 4 plates. Top with fish.
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