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Canadian Living Special Issues

SIP Vol.21 No.01 - International Recipies

Collection of Canadian Living special issues

TVA Publications Inc.
$9.27(Incl. tax)
$26.52(Incl. tax)
4 Issues

in this issue

1 min
on top of the world

If you were to sit down for dinner one night at every kitchen table in Canada, each experience would be completely unique. That’s due not only to the people present, but to the food on your plate. Even if everyone served, say, lasagna, the recipes would all be distinct in their own way. It’s the nature of the complementary influences of heritage, household and tastes. That combination has never been more gratified than in the here and now. By virtue of global economics of one sort or another, all year long we have the luxury of tapping into foods and flavours that originated all over the world. And that availability gives us the opportunity to discover and really understand the way ingredients can be amalgamated to add nuance and depth to…

16 min

BASIL APEROL SPRITZ MAKES 1 SERVING HANDS-ON TIME 5 MINUTES TOTAL TIME 5 MINUTES ice cubes2 orange slices (approx)2 fresh basil leaves (approx)1 ¼ oz Aperol3 oz chilled Proseccosoda water Fill cocktail shaker with ice. Add orange slices, basil and Aperol. Shake and muddle; strain into glass. Top with Prosecco and soda water to taste. Garnish with extra orange slice and basil, if desired. PER SERVING about 198 cal, 0 g pro, 0 g total fat (0 g sat. fat), 15 g carb (15 g dietary fibre, 15 g sugar), 0 mg chol, 4 mg sodium. ASIAGO & FENNEL GRISSINI WITH PROSCIUTTO MAKES 16 GRISSINI HANDS-ON TIME 30 MINUTES TOTAL TIME 2 ½ HOURS ½ tsp granulated sugar½ tsp active dry yeast1 cup all-purpose flour (approx)½ cup finely grated Asiago or Parmesan cheese1 tsp fennel seeds¼ tsp salt¼ tsp hot pepper…

16 min

CLASSIC CROQUE MONSIEUR MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 20 MINUTES Béchamel Sauce 1 tbsp unsalted butter1 tbsp all-purpose flour½ cup whole milkpinch each nutmeg, salt and pepper2 tbsp Dijon mustard8 thick (½-inch) slices multigrain bread4 slices Gruyère cheese4 thin slices ham2 tbsp unsalted butter, melted1 tsp vegetable oil1 cup shredded Gruyère cheese Béchamel Sauce In small saucepan, melt butter over medium heat. Add flour, whisking constantly, about 1 minute; whisk in milk. Bring to boil; reduce heat and simmer, whisking, until thickened, about 3 minutes. Stir in nutmeg, salt and pepper; set aside. Spread mustard over 4 of the bread slices; top each with 1 slice each Gruyère cheese and ham. Sandwich with remaining bread slice. Brush outer sides of bread with butter. Heat large ovenproof skillet over medium heat; brush with oil. Cook…

13 min
the mediterranean

TURKISH-STYLE EGG TARTINES MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES Yogurt Sauce ½ cup grated cucumber½ tsp salt1 cup 2% plain Greek yogurt2 cloves garlic, minced2 tbsp chopped fresh dill Paprika Butter 2 tbsp unsalted butter1 ½ tsp smoked paprika½ tsp chili powder½ tsp ground cumin Herb Salad 1 tbsp olive oil1 tbsp lemon juice½ cup lightly packed arugula½ cup fresh cilantro or parsley¼ cup fresh mint1 tbsp fresh dill (optional)pinch each salt and pepper4 thick slices pumpernickel bread, toasted8 soft-poached eggs Yogurt Sauce Mix cucumber with salt; let stand for 10 minutes. Squeeze out moisture. In small bowl, stir together cucumber, yogurt, garlic and dill. (Make-ahead: Can be covered with plastic wrap and refrigerated for up to 2 days.) Paprika Butter In small microwaveable bowl, combine butter, paprika, chili powder and cumin. Microwave on medium until…

17 min

CRAB DUMPLINGS WITH TARRAGON MAYONNAISE MAKES ABOUT 36 DUMPLINGS HANDS-ON TIME 40 MINUTES TOTAL TIME 2 HOURS 1 tsp olive oil3 tbsp finely chopped Spanish onion3 tbsp chopped green onions2 tsp minced garlic1 cup frozen or canned crabmeat, thawed, drained and coarsely chopped2 tbsp chopped fresh tarragon2 tbsp chopped fresh dill2 tbsp dried bread crumbs1 tbsp oyster sauce1 tsp smoked paprika1 egggrated zest and juice of 1 lemonsalt and pepper36 frozen square wontonwrappers, thawedTarragon Mayonnaise (recipe, this page) In skillet, heat oil over medium-low heat; cook onions and garlic, stirring occasionally, until tender, about 10 minutes. In food processor, pulse together crabmeat, onion mixture, tarragon, dill, bread crumbs, oyster sauce, smoked paprika, egg and lemon zest and juice until mixture comes together; season with salt and pepper. Refrigerate for 15 minutes. Lay 12 wonton wrappers on…

8 min
latin america

CLASSIC MARGARITAS ON THE ROCKS MAKES 2 SERVINGS HANDS-ON TIME 5 MINUTES TOTAL TIME 5 MINUTES 3 cups ice, divided½ cup silver tequila¼ cup lime juice¼ cup orange liqueur (such as Triple Sec, Cointreau or Grand Marnier)3 tbsp agave syrup2 tbsp orange juice (optional)coarse or flaked sea salt2 lime slices (approx) In cocktail shaker, combine 2 cups ice, tequila, lime juice, orange liqueur, agave syrup and orange juice (if using); shake until well chilled. Place salt on small plate. Rim 2 margarita or rocks glasses with juice from lime slices. Dip rims of glasses into salt. Divide remaining 1 cup ice between glasses. Strain margarita into glasses. Garnish with lime slices. PER SERVING about 301 cal, trace pro, trace total fat (0 g sat. fat), 30 g carb (trace dietary fibre, 28 g sugar), 0 mg chol,…