Preparation time: 10 minutes
Total time: 35 minutes
Makes: 6 adult servings
Lentil, kale and sausage soup
- 2 tbsp olive oil
- 2 Italian sausages
- 1 large onion, finely chopped
- 1 leek, white part only, sliced
- 3 carrots, diced
- 2 garlic cloves, minced
- 156-mL can tomato paste
- 1 tsp coriander
- 1 tsp salt
- 1 small bunch kale, stems removed, chopped, about 8 cups
- 540-mL can lentils, drained and rinsed
- grated parmesan, optional
Tags: appetizer, dinner, entree, kale, lentil, main dishes, sausage, soup
- Heat a large, wide saucepan over medium. Add oil, then sausages
- Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate.
- Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Meanwhile, thinly slice sausages.
- Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, until flavour develops, 5 more min. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium.
- Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water
- Ladle soup into bowls. Sprinkle with Parmesan. Serve immediately.
Niçiose chicken terrine
- 1 whole chicken
- 61 carrots
- .25 large Spanish onion
- 1 stock celery
- 1 sprig thyme
- 1 clove garlic
- 1 bay leaves
- pinch black peppercorns
- 1 ltrs chicken stock
- 1 tbsp Nicoise olives, halved
- 1 tsp semi-dried tomato, finely chopped
- 1 sprig thyme, picked and chopped
- 2 – 3 tbsp. celery salt
- 1 tbsp. cracked black pepper
- Break down chickens into legs, crowns and wings. Place each in separate hotel pans in one layer ready for braising. Set aside any offcuts or trim.
- Cut mire poix into 2cm dice, sauté in a rondeaux for 5 – 10 minutes, then add thyme, bay, pepper and chicken offcuts.
- Cook for a further 5 – 10 minutes then add chicken stock. Bring to a boil and simmer for 10 minutes.
- Pour braising liquid and vegetables evenly over all 3 trays of chicken. You should be able to see the tops of the chicken poking out of the braising liquid.
- Braise uncovered @ 350*F for 45mins to one hour, until the chicken is cooked through and tender – leg meat should be falling from the bone, breast should be just cooked and juicy. You may have to remove from oven at different times.
- Let chicken rest for 10 minutes before removing from braising liquid to cool slightly. Strain the braise into a pot, remove any fat, and reduce the liquid by half.
- Once the chicken is cool enough to handle, pick the meat, shedding rather fine as you go. Discard any skin, fat or bones.
- Transfer to a large bowl and season the meat with the celery salt and black pepper. Taste. Once happy, add the chopped thyme, black olives and semi-dried tomatoes. Add enough reduced braising liquid to moisten the chicken quite liberally – at least 100 ml.
- Line a half baking sheet with cling film. Distribute chicken evenly pressing it into the tray with your hands. Line the top with cling film, and use another ½ tray and press the terrine in the fridge overnight.
Courtesy Paul Benallick, Executive Chef, Cluny
Tags: chicken, entree, french, terrine, winter meals
toronto.ca/winterlicious | Twitter: @LiciousTO; @clunydistillery
Preparation time: 15 minutes
Total time: 35 minutes
Makes: 6 adult servings
Salisbury steak with roasted-garlic mash
- 2 heads garlic, halved crosswise
- 6 yellow potatoes, peeled and quartered
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg, beaten
- 1 tbsp Worcestershire sauce
- 3/4 tsp salt, divided
- 1/2 cup store-bought dry bread crumbs
- 1/2 cup finely chopped parsley, optional
- 1 500-g pkg lean ground beef
- 1/4 cup butter, divided
- 2 tbsp all-purpose flour
- 1 1/2 cups beef broth
- 2/3 cup 35% cream
- Preheat oven to 450F. Wrap both garlic halves in foil. Roast in centre of oven until cloves are tender, about 30 min.
- Boil potatoes in a large saucepan. Reduce heat to medium and gently boil until tender, about 30 min.
- Stir onion with minced garlic, egg, Worcestershire, 1/2 tsp salt, bread crumbs and parsley in a medium bowl. Crumble in meat. Using a fork or your hands, gently mix. Form into 6 oval-shaped steaks, each about 1/2-in. thick.
- Melt 1 tbsp butter in a large non-stick frying pan over medium. When hot, add 3 steaks. Cook until lightly browned on each side, about 3 min per side. Remove to a large plate. Repeat with remaining steaks, then remove to plate. Stir in flour, then gradually add broth. Bring to a boil. Return steaks and any juices to pan. Reduce heat to medium-low, then simmer, covered, until steaks are cooked through, about 5 more min.
- Drain potatoes and return to saucepan over low. Squeeze garlic from cloves into potatoes. Mash well with remaining 3 tbsp butter, 1/4 tsp salt and cream.
Originally published in the Today’s Parent February 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
Tags: dinner, entree, garlic, main dishes, mashed potatoes, salisbury steak, winter
You can put it in soup, your next bowl of pasta or in a sub! Chef Massimo Capra‘s meatball recipe is delicious no matter how you eat it!
- 1 lb ground chicken
- 1 cup cooked chicken breast, diced small
- ½ cup Ricotta cheese, dry
- ½ cup parsnips, diced small
- 1 tsp garlic, minced
- 2 tbsp butter
- 1 tbsp parsley, chopped
- 1 tsp sage, minced
- ½ cup Asiago cheese, diced small
- 2 eggs
- Salt to taste
- Pepper to taste
- ½ cup bread crumbs + more for rolling
Sauté the parsnips and the garlic in butter, cooking until the parsnip is tender.
Add the sage and cook to develop the aroma, then drain and set aside to cool.
Place the ground chicken, cooked chicken, ricotta, parsley, eggs and bread crumbs in a large bowl, and mix together all ingredients by hand.
Now add the parsnips, season with salt and pepper, add the cheese and mix well. Set aside for 30 minutes.
Form the meatballs about the size of a golf ball and roll them into the bread crumb. Then place them on a tray and refrigerate for 30 minutes.
Sauté the meatballs in a frying pan with some oil, rolling them around to seal the surface all around.
Bake in a preheated oven at 325F until cooked through, for about 20 to 30 minutes.
Courtesy Massimo Capra
Tags: chicken, dinner, entree, family, italian, meatballs, pasta, winter
Get your holiday cooking started with this delicious, melt-in-your-mouth entrée! Ricardo shows us a wonderful alternative to the traditional turkey.
Braised pork shoulder with onions
- 1 boneless pork shoulder, about 4 lbs (1.8 kg), not tied
- 1/3 cup olive oil
- 4 large Spanish onions, diced
- 2 tbsp unbleached all-purpose flour
- 3 cups white wine
- 3 cups chicken broth
- ¼ cup Dijon mustard
- ¼ cup whole-grain mustard
- Salt and pepper
With the rack in the middle position, preheat the oven to 350F.
In a large oven-proof pan, brown the meat in 30 mL (2 tablespoons) of oil. Season with salt and pepper. Set aside on a plate.
In the same pan, gently brown the onions in the remaining oil until well caramelized.
Season with salt and pepper. Sprinkle with the flour and stir to combine. Add the wine and bring to a boil.
Return the meat to the pan and add the remaining ingredients. Bring to a boil. Cover and braise in the oven for 2 hours. Remove the lid and continue cooking for about 1 hour or until the meat falls off easily with a fork.
Courtesy Ricardo Larrivee
Tags: bake, entrees, holidays, onions, pork shoulder, winter, winter meals
A roast beef dinner will wow your guests, and it’s not as hard to make as you might think! Claire Tansey shows us how it’s done. (And don’t forget all of the delicious side dishes, too!)
Ultimate roast beef & gravy
Prep time: 15 minutes
Total time: 4 hours
Per serving: 493 calories, 40 g protein, 3 g carbs, 33 g fat, 852 mg sodium
- 2-kg bone-in prime rib roast
- 1/4 cup Dijon mustard
- 1 tbsp fresh thyme leaves
- 2 tsp kosher salt
- 3 tbsp all-purpose flour
- 3 cups low-sodium beef broth
Arrange roast, bone-side down, on a rack in a large roasting pan. Stir Dijon with thyme in a small bowl. Rub roast with salt. Season with fresh pepper. Brush mustard mixture over meat. (Don’t coat bottom.) Let stand, uncovered, until meat comes to room temperature, about 2 hours. While roast is standing, preheat oven to 350F.
Roast in centre of oven, uncovered, until a meat thermometer inserted in centre of meat reads 120F. This should take 1 hour to 1 hour and 45 minutes.
Transfer meat to a carving board and loosely cover with foil. Let stand 45 minutes before carving.
Discard fat, leaving 3 tbsp in roasting pan with pan juices. Set pan over 2 burners on medium-high or pour liquid into a large, wide saucepan. When liquid starts to simmer, add flour, stirring constantly. Gradually whisk in broth. Stir constantly until gravy starts to simmer. Reduce heat and continue simmering, stirring often, until thickened, about 5 minutes. Serve with roast beef.
Courtesy Claire Tansey
Tags: gravy, holidays, roast beef
Chef Jason Parsons re-imagines a classic diner dish with this delicious meatloaf.
- 3 lbs lean ground beef
- ½ cup finely chopped herbs (parsley, tarragon, chives)
- ¼ cup finely chopped onions
- ¼ cup hoisin sauce
- 2 tbsp finely chopped garlic
- 1 tbsp Worcestershire sauce
- 1 cup chopped bacon
- 2 whole hens eggs
- ½ cup bread crumbs
- 3 tsp salt
- 3 tsp ground white pepper
- ½ cup barbecue sauce
- ¼ cup hoisin sauce
- 2 tbsp honey
- 1 tsp ground cinnamon
Goat cheese potato ingredients:
- 2 cups cooked, mashed potato
- 1 cup soft goat cheese
- 12 very thin slices of bacon
Combine the soft goat cheese and mashed potato. Roll in cling film to form a cylinder approximately the size of a quarter in diameter. Chill until firm.
In a large bowl combine the beef, herbs, onions, ¼ cup hoisin sauce, chopped garlic, Worcestershire sauce, eggs, breadcrumbs, salt & pepper.
In a fry pan, cook the bacon and add to the beef mix including the bacon fat.
Mix all the ingredients very well and chill.
Butter a loaf pan and line it with the sliced bacon. Make sure the slices of bacon are slightly overlapped.
Press half the meatloaf mix into the loaf pan and using your fingers form a channel down the center of the mix.
Unwrap the goat cheese potato from the cling film and lay the roll down the center of the channel.
Use the remaining meatloaf mix to cover the potatoes and filing the loaf pan. Wrap the top with the bacon and the brush the top of the meatloaf with the glaze.
Place the meatloaf in a 350F degree preheat oven and bake for approximately one hour.
Once cooked remove from the oven and allow to rest for 10 minutes. Remove from the loaf pan and slice. Serve immediately.
Courtesy Jason Parsons
Simmering meat slowly is a fall-style cooking method. Mairlyn Smith likes to serve this with either mashed or roasted mini potatoes and steamed or roasted Brussels sprouts.
Slow-cooker beef short ribs
Makes: 6 servings
Per Serving: 520 Calories, 22 g Total Fat, 10.7 g Saturated Fat, 0 Trans Fat, 533 mg Sodium, 17.3 g Carbohydrate, 3 g Fibre, 7.8 g Sugars, 44.6 g Protein
- 4 lb (1.8 kg) simmering short beef ribs, cut into chunks
- 1tsp (5 mL) iodized salt
- 1 tsp (5 mL) freshly cracked pepper
- ½ tsp (2 mL) ground thyme
- 5 large cloves garlic, minced
- One – 796 mL (28 fl oz) can no salt added tomatoes
- 1 cup (250 mL) red wine (or ½ cup/125 mL)
- 1 cup (250 mL) no salt added beef broth (or ½ cup/125 mL)
- 3 large carrots, scrubbed add chopped into chunks
- 2 onions, chopped
- 2 large sticks fresh rosemary or more if desired
Place meat in the slow cooker, sprinkle with salt, pepper, thyme and garlic.
Add tomatoes, wine, broth, carrots, onions and rosemary.
Cover, cook on low for 10-12 hours or until the meat is tender.
Professional home economist tips: This recipe produces a lot of liquid. I use the extra liquid to cook barley in the next day – a two for one recipe. But if you like, reduce the wine and broth to ½ cup/125 mL each. To reduce the amount of saturated fat, make this the day before and refrigerate overnight. The next day remove solid fat on top. Reheat and serve.
Courtesy Mairlyn Smith
Tags: beef, short rib, slow cooker
Braised short rib pie
Braised short ribs:
- 5 lbs short ribs
- 1 bottle red wine
- 4 stalks rosemary, picked off the stem & roughly chopped
- 6 cloves garlic, smashed
Root vegetable topping:
- 1 celery root
- 1 cup each of roughly chopped carrots, parsnips and leeks
- Beef or chicken stock
- Milk (homo is ideal for richness but any milk will work)
- Salt and pepper
Mix together bottle of wine, garlic and rosemary in a large dish or leak-proof Ziploc bag. Marinate the short ribs overnight in the wine marinade.
Remove the short ribs from the wine mixture and pat dry. Set aside wine marinade for later. Season with salt & pepper and sear ribs in a bit of vegetable oil in a medium sized pot, over medium heat, turning over until golden brown on all sides.
Increase heat to medium-high, add the wine marinade and simmer until liquid is reduced by 3/4. Be sure to continuously scrape any brown bits off the bottom. Add enough beef or chicken stock to cover ribs, and cook on low for 3 to 4 hours OR until the short ribs are VERY soft.
Peel and roughly chop 1 celery root, add to a medium sized pan and enough milk to cover, and bring to a simmer. Once soft enough to mash, season with salt and pepper to taste, and mash with a potato masher until smooth & silky. Add as much butter as you need for a nice, creamy consistency – about 1/3-1/2 a cup should do it.
In a pot of salted boiling water, blanch chopped carrots, parsnips & leeks for 3-4 minutes, until soft.
Place vegetables into a baking dish with the braised short rib and top with the wonderful silky celery root mash. Serve with some fresh, warm buttered bread and a nice peppery salad – arugula works well.
Courtesy Matt DeMille, head chef, Drake Devonshire Inn
Tags: braised, recipe, short rib
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