Canadian Living Special Issues SIP #4

It’s no coincidence that our best-loved comfort foods tend to be the ones our parents made most often for us as kids. Dishes such as hearty shepherd’s pie, gooey mac and cheese and rich stews never go out of style. But comfort food does more than simply satisfy an empty belly. Think of it as the culinary glue that bonds friends and family; it offers an excuse for the gang to gather around the dinner table, if only for just a half-hour. At Canadian Living, we have several of our own go-to comfort foods. Our Best Chocolate Toffee Brownies (page 88) are a regular at staff get-togethers, and the aroma of our Ultimate Beef Stew (page 18) has been known to lure the entire team to the Test Kitchen for an impromptu…

COQ AU VIN SOUP Hands-on time: 20 minutes Total time: 30 minutes Makes: 6 servings We’ve tweaked the classic French braised-chicken dish by turning it into a hearty soup that’s faster and easier than the traditional braised recipe. If you don’t have red-skinned potatoes, substitute with yellow-fleshed spuds. 2 strips sodium-reduced bacon, chopped 2 tsp olive oil 450 g boneless skinless chicken thighs, cut in ¾-inch chunks 500 g red-skinned potatoes (about 4), cubed 1 pkg (227 g) cremini mushrooms, thinly sliced 1 leek (white and light green parts only), halved lengthwise and thinly sliced crosswise 2 cloves garlic, minced 2 tbsp tomato paste 3 cups sodium-reduced chicken broth ⅔ cup dry white wine ½ tsp salt ¼ tsp pepper 2 tbsp chopped fresh parsley In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 4 minutes. Using slotted spoon, transfer…

BREADED PORK CHOPS WITH SPICED POTATOES AND CARROTS Hands-on time: 15 minutes Total time: 45 minutes Makes: 4 servings Fifteen minutes of hands-on time is all you need to prep this crowd-pleaser. Get the veggies in the oven first, as they take longer to cook than the pork. For even roasting, cut any larger chunks of carrot in half. Spiced Potatoes and Carrots: 400 g mini yellow-fleshed potatoes, scrubbed and quartered 3 carrots, halved lengthwise and cut crosswise in ¾-inch pieces 1 tbsp olive oil 1 tsp cumin seeds 1 tsp garlic powder ¼ tsp each salt and pepper ¼ cup chopped fresh parsley Pork: ⅓ cup dried bread crumbs ¼ cup finely grated Parmesan cheese ½ tsp herbes de Provence 2 tsp olive oil 4 boneless pork loin chops (about 500 g total), patted dry 1 tbsp Dijon mustard pinch each salt and pepper Spiced Potatoes and Carrots: In bowl,…

WHILE ROLLING OUT THE PASTA, KEEP THE REMAINING SHEETS COVERED TO PREVENT THEM FROM DRYING OUT. BRAISED SHORT RIB RAVIOLI WITH PORCINI MUSHROOM JUS Hands-on time: 45 minutes Total time: 3 hours Makes: 8 to 10 servings Tender beef, sharp cheese and fresh herbs elevate simple pasta dough into elegant ravioli that are packed with flavour. Pulsing the ingredients together is the secret to creating the best texture. 1 pkg (14 g) dried porcini mushrooms 1 kg bone-in beef simmering short ribs, cut in 2½-inch pieces ½ tsp each salt and pepper 2 tbsp olive oil 4 cloves garlic, minced ⅓ cup dry white or red wine 2⅓ cups sodium-reduced beef broth ½ cup fresh bread crumbs ½ cup grated Pecorino-Romano or Parmesan cheese 6 tbsp chopped fresh parsley 1 tbsp red wine vinegar 2 tsp chopped fresh thyme 1 batch Fresh Pasta Dough (see recipe, right) ½ cup…

BALSAMIC-BRAISED BEEF RIBS Hands-on time: 30 minutes Total time: 2½ hours Makes: 6 servings Wow a crowd with decadent fork-tender beef ribs. Meaty single-portion English-cut ribs can be ordered at your butcher’s counter; the balsamic vinegar helps moderate their richness. Serve with roasted or mashed potatoes and seasonal vegetables. 6 pieces (3 inches long) English-cut beef ribs (about 2 kg total) ¼ tsp each salt and pepper 1 tsp vegetable oil 1 large onion, thinly sliced 3 cloves garlic, minced 2 tsp chopped fresh rosemary ¼ cup tomato paste ¼ cup balsamic vinegar 1 cup sodium-reduced beef broth 3 bay leaves ¼ cup chopped fresh parsley Sprinkle ribs with pinch each of the salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown ribs, in batches. Remove from pan. Drain all but 1 tbsp fat from pan. Add onion, garlic and rosemary; cook, stirring,…

EGG, HALLOUMI AND AVOCADO SALAD Hands-on time: 15 minutes Total time: 15 minutes Makes: 2 servings Halloumi, a quintessential Mediterranean cheese, is sublime when browned in a skillet: It turns golden and crispy on the outside and slightly soft inside, but it still holds its shape. Baby kale is sweeter and more tender than mature kale and makes a beautifully hearty salad. 4 slices (¼ inch thick) halloumi cheese 1 tsp vegetable oil 2 eggs ¼ tsp each salt and pepper 1 tbsp lemon juice 1 tbsp olive oil 1 tsp liquid honey half clove garlic, finely grated or pressed \ 5 cups baby kale half avocado, peeled, pitted and sliced In nonstick skillet, cook halloumi over medium heat, turning once, until light golden, about 5 minutes. Halve each slice lengthwise; keep warm. In same pan, heat vegetable oil over medium heat; cook…