Food & Wine
Canadian Living Special Issues

Canadian Living Special Issues

SIP Vol.20 No.01 - Pasta

Collection of Canadian Living special issues

United States
TVA Publications Inc.
Read More
4 Issues

In this issue

1 min.
pasta: perfection on a plate

Why is pasta so popular? So many reasons! First, it’s fast and easy to cook, and when you’re trying to get dinner on the table quickly, that’s a huge plus. Second, it’s super-versatile—delicious tossed with a myriad of sauces to create a multitude of different dishes. Third, it’s egalitarian, so it works just as well presented as fancy food for friends as it does for weeknight suppers with the family. Fourth, it’s inexpensive, which makes it perfect for every budget. Fifth, it offers sublime taste and undeniable comfort, no matter the season, weather or surroundings. We could go on, but instead, we invite you to take a look through this collection of our best-loved adaptable pasta recipes and see for yourself. With five chapters based on main ingredients—Vegetarian, Poultry, Beef &…

1 min.
canadian living special issues

SPECIALEDITION | PASTA2020 VICE-PRESIDENT, TVA PUBLICATIONS Lyne Robitaille CONTENT DIRECTOR Geneviève Guertin EXECUTIVE EDITOR Suzanne Moutis ART DIRECTOR Caroline Collin GRAPHIC DESIGNERS Patricia Gagnon, Karine Blanchet EDITORIAL FEATURES EDITOR Marianne Davidson FOOD EDITOR Donna Paris COPY EDITOR Fina Scroppo PROOFREADER Madeleine Lavin RESEARCHER Christina Zisko TEST KITCHEN CONTRIBUTING FOOD SPECIALISTS Michelle Diamond, Hugo Saint-Jacques ADVERTISING SALES, TORONTO 416-733-7600 (press 4) GENERAL MANAGER, MEDIA SOLUTIONS Patricia Heckmann SENIOR DIRECTOR Jérôme Leys NATIONAL ACCOUNT DIRECTORS Cathy Ellis, Andrea McBride, Vanessa Watson ADVERTISING SALES, MONTREAL 514-598-2880 (ventespublicitaires@tva.ca) PRINCIPAL VICE PRESIDENT, SALES Patrick Jutras GENERAL MANAGER, MEDIA SOLUTIONS Marie-Josée Fournier SENIOR DIRECTOR, PRINT SOLUTIONS Kimberley Rouse MEDIA SALES CONSULTANTS Annie Bergeron, Vickie Bouthillier SENIOR DIRECTORS Karl Berthomé, Geneviève Brodeur, Natalia Tavares COORDINATORS Rosina De Rose, Andréanne Lamoureux, Maria Perrotti QUEBEC CITY AND REST OF QUEBEC 418-688-9330, ext. 7501 GENERAL DIRECTOR Nathalie Langevin ADVERTISING SALES, USA Francis Gauthier 416-227-8301 CONTENT MARKETING & CREATIVE MEDIA SOLUTIONS MEDIA & CONTENT STRATEGIST Jeremie Marcoux PROJECT MANAGEMENT & PRODUCTION Inga…

9 min.
fresh pasta

Starting from Scratch NO NONNA? NO PROBLEM. ANYONE CAN MAKE FRESH FROM-SCRATCH PASTA WITH OUR SIMPLE YET VERSATILE DOUGH. Stuffing individual raviolis takes a little effort, but the final result is totally worth it! FRESH PASTA DOUGH This recipe delivers silky, delicate dough that’s adaptable to any number of pastas—simply adjust the shape, size and thickness of the noodles. For easy rolling, a pasta machine or a stand mixer attachment can be found in most kitchen supply stores. MAKES 1 BATCH DOUGH HANDS-ON TIME 15 MINUTES TOTAL TIME 35 MINUTES 2 cups all-purpose flour3 eggs¼ tsp salt Mound flour on work surface; make well in centre. Crack eggs into well; sprinkle with salt. Using fork, beat eggs. Starting at inside edge and working around well, gradually stir flour into egg mixture until soft dough forms. Sift flour remaining on…

5 min.
smart cooking

KITCHEN SECRETS FROM The Canadian Living TEST KITCHEN STAY FRESH FRESH HERBS ADD COLOUR AND FLAVOUR TO ANY DISH, BUT CAN TURN MANKY WITHIN DAYS. PRESERVE AND EXTEND THEIR SHELF LIFE BY WRAPPING WASHED HERBS IN DAMP PAPER TOWEL AND REFRIGERATING IN A RESEALABLE AIRTIGHT BAG OR CONTAINER. TIMING IS EVERYTHING Oven and burner temperatures differ slightly, so we provide a range of cooking times in our recipes. But, even more importantly, pay close attention to the indications of doneness; for example, cook until onions are softened or bake until crisp and golden. These are the make-or-break marks of winning at dinner. MAKE A BETTER MEAL PLAN Take stock Do a quick inventory of your refrigerator, freezer and pantry. Make note of what ingredients or items need to be used right away and what can wait. This…

26 min.

CAULIFLOWER PENNE ALFREDO MAKES 4 TO 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 30 MINUTES 5 cups cauliflower florets325 g penne1 cup frozen peas1 cup sugar snap peas, halved crosswise2 tsp olive oil⅓ cup coarse fresh bread crumbs¾ cup finely grated Parmesan cheese, divided¼ cup unsalted butter1 onion, chopped2 cloves garlic, minced½ cup 35% whipping cream1 tsp salt¼ tsp pepper In large pot of boiling salted water, cook cauliflower until tender, about 8 minutes. Using slotted spoon, transfer to bowl. In same pot, cook pasta according to package directions, adding peas during last minute of cooking. Reserving 1 cup of the cooking liquid, drain pasta. Meanwhile, in small skillet, heat oil over medium heat; cook bread crumbs, stirring often, until browned, about 3 minutes. Transfer to bowl; let cool. Stir in 2 tsp of the…

11 min.

TEST KITCHEN TIP Adding some of the starchy cooking liquid to the pasta gives the sauce a creamy consistency without adding any additional oil. ZUCCHINI & CHICKEN ALFREDO MAKES 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 35 MINUTES 375 g rigatoni1 tbsp olive oil4 boneless skinless chicken thighs, cut in ½-inch wide strips¼ tsp salt2 small zucchini, thinly sliced crosswisezest and juice of 1 lemon, divided1 cup grated Parmesan cheese1 cup 35% whipping cream2 tbsp chopped fresh thyme½ tsp pepper In large pot of boiling salted water, cook pasta according to package directions. Reserving ½ cup of the cooking liquid, drain. Meanwhile, in large skillet, heat oil over medium heat. Add chicken and salt; cook, stirring occasionally, until browned, 3 to 4 minutes. Add zucchini; cook, stirring occasionally, until softened, about 2 minutes. Transfer to bowl; set…