47 Great Recipes for Home Cooks · 2019-06-26 · 1 chicken (3-4 pounds) 4 cups low-salt chicken...

B y : M a t t W a l k e r & J e n n i f e r H a l l i h a n

47 Great Recipes for Home Cooks

Welcome to The Taste Workbook.

This workbook is specifically designed for home cooks and includes 66 pages and 47 hand-picked recipes that we make all the time at home.

Each recipe includes approximately how many it will serve, the cooking method, the time required and the level of difficulty.

Please do not hesitate to let us know what you think. I can be reached by email anytime at [email protected]

Look forward to hearing from you!

- Matt WalkerEditor in Chief | The Taste Today

C H I C K E N N O O D L E S O U P

1 bone-in, skin-on chicken breast

4 cups chicken stock

1 small onion, diced

1 carrot, diced

1 stalk celery, diced

1 small parsnip, diced

1 sprig parsley

1/4 pound egg noodles or fettuccine noodles broken up into pieces

Chopped fresh dill or parsley, for finishing

Chicken Noodle Soup is a classic recipe. We make this at least a few times each winter.

In a large pot, combine the stock and the breast. Bring to a boil, skimming off any foam that rises to the top, then lower to a simmer. Skim any remaining foam, then add half of the onion, carrot, celery, and parsnip, plus the sprig of parsley. Cook at a gentle simmer for 30 minutes.

After 30 minutes, transfer the chicken carefully to a plate to cool and strain the broth to remove the cooked vegetables. Return the broth to the pot and taste for salt. Start a second pot of boiling water to cook the noodles. When the chicken is cool, separate the meat from the skin and bones and shred it. Place in a small bowl and ladle some hot broth over it to keep it moist.

Add the remaining onion, carrot, celery, and parsnip to the broth. Simmer for an additional 15 minutes, until soft. In the meantime, cook the noodles in boiling salted water until tender.

Add the cooked noodles, chicken and its broth, and taste for seasoning. Ladle the soup into bowls and top with the fresh herbs.

I N G R E D I E N T S

S E R V E S 4

S L O W C O O K C O O K T I M E : 1 H 15 MIN

D I F F I C U LT Y : E A S Y

R E C I P E

s o u p s

C H I C K E N N O O D L E S O U P I N A P R E S S U R E C O O K E R

1 tbsp kosher salt

10 whole black peppercorns

4 medium carrots, peeled, halved

2 celery stalks, cut into pieces

2 onions, cut into quarters

2 bay leaves

3 sprigs thyme

3 sprigs flat-leaf parsley

1-inch piece peeled fresh ginger, smashed

1 chicken (3-4 pounds)

4 cups low-saltchicken broth

1 cup egg noodles

3 tbsp finely chopped flat-leaf parsley

This is a similar Chicken Noodle Soup to the previous recipe, but we use our Instant Pot with this one. You can use any pressure cooker and you’ll get a great depth of flavour.

Combine salt, peppercorns, carrots, celery, onions, bay leaves, thyme sprigs, parsley sprigs, and ginger in pressure cooker pot. Place chicken on top; add broth and 3 cups water (Liquid should not rise above the ⅔ marker). Lock lid in place, make sure vent is sealed. Start the pressure cooker and start a timer for 24 minutes once at pressure.

Release the pressure. Remove lid and transfer chicken to a platter to cool. Strain broth into a large bowl. Remove carrots and let cool completely; discard other solids from strainer. Slice carrots into rounds. Remove skin from chicken and shred meat from the bones. Discard skin and bones.

Return broth to a pot. Bring to a slow boil; add shredded chicken, carrot rounds, and noodles and cook until noodles are al dente, about 10 minutes, depending on thickness of noodles. Ladle soup into bowls and garnish with chopped parsley.

s o u p s

S E R V E S 6 - 8

P R E S S U R E C O O K

C O O K T I M E : 1 H

D I F F I C U LT Y : M E D I U M

R E C I P E


2 carrots

2 sticks of celery

2 medium onions

2 cloves of garlic

Extra virgin olive oil

6 cups chicken or vegetable stock

2 x 400g tins of quality plum tomatoes

6 large ripe tomatoes

½ a bunch offresh basil

A simple classic that is great year around, but particularily great in the winter. Serve with a side of good bread to soak up the tomato flavour.

Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.

Heat 2 tbsp of oil in a large pan over a medium heat, add all the prepared ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.

Add the stock to the pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these offer an amazing flavour).

Give it a good stir and bring to a boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves. Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir in the basil leaves.

Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

T O M A T O S O U P

S E R V E S 4

S L O W C O O K C O O K T I M E : 4 5 M I N


R E C I P E


s o u p s

R E C I P E


2 tbsp neutral oil, such as canola or grape seed oil

4-5 medium russet potatoes, peeled and roughly chopped

3 large leeks, thinly sliced

6 cups vegetable stock or chicken stock

Kosher salt, to taste

1-2 tbsp freshly squeezed lemon juice

½ cup heavy cream

½ cup crème fraiche

⅓ cup minced parsley or chives

Leek and Potato Soup is an easy soup and a great place to start if it’s your first time making soup. This is a classic French soup that can be served warm or cold (it’s vichyssoise if served cold).

Heat the oil in a large stockpot or Dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of pot).

Add stock and bring to a boil. Reduce heat to low, and simmer for 30 to 40 minutes, or until vegetables are tender.

Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.

Add the cream, and season to taste with salt (Start with 1 tsp and go from there, tasting frequently) and lemon juice.

Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced herbs.

L E E K & P O T A T O S O U P

S E R V E S 6

S L O W C O O K C O O K T I M E : 1 H


s o u p s

P U M P K I N & G I N G E R S O U P

2 pound pumpkin

2 shallots

1 inch piece of ginger

A few sprigs of fresh herbs, such as chives, mint

Extra virgin olive oil

4 cups vegetable stock

½ cup coconut milk, plus extra to serve

½ tbsp chili powder

1 lime

This recipe is a little more on the fall side, but with the addition of ginger it’s a comforting and warming winter soup.

De-seed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.

Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.

Add the stock, coconut milk and chili powder. Season, then bring to the boil and simmer for 40 minutes.

Blitz in a food processor or a blender then serve with the fresh herbs, lime juice and a splash of coconut milk.

R E C I P E


S E R V E S 4



s o u p s

S P L I T P E A & H A M S O U P

Of all the soups in this book, this is my favourite winter soup. It’s a fantastic use for the bone of your Christmas ham. Make sure you use the right amount of split peas, because they thicken the soup!

Melt butter in a large Dutch oven or saucepan over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.

Add split peas, chicken stock or water, and bay leaves. Stir to combine, bring to a boil, reduce to a bare simmer, and cover, leaving lid slightly ajar. Cook until peas are tender, about 1 hour.

Roughly purée soup using a hand blender, or purée in batches using a counter-top blender. Season to taste with salt and pepper.

R E C I P E

3 tbsp unsalted butter

1 medium onion, finely diced

1 large rib celery, finely diced

1 cup ham, diced

2 medium cloves garlic, minced

1 pound dried greensplit peas

8 cups chicken stock, or water

2 bay leaves

Kosher salt and freshly groundblack pepper


S E R V E S 6 - 8



s o u p s

R E C I P E


M I N E S T R O N E S O U P

1 clove of garlic

1 red onion

2 carrots

2 sticks of celery

1 zucchini

1 small leek

1 large potato

1 x 400g tin ofcannellini beans

2 slices of bacon

Olive oil

½ tsp dried oregano

1 fresh bay leaf

2 x 400g tins ofplum tomatoes

4 cups vegetable stock

1 large savoy cabbage or kale or chard

100g pasta

½ a bunch of fresh basil(optional)

Parmesan cheese

Minestrone is a classic Italian comfort soup. It’s a lot of great vegetables put together and simmered to make a fantastic soup.

Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and zucchini, then add the vegetables to a large bowl.

Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl. Scrub and dice the potato. Drain the cannellini beans, then set aside. Finely slice the bacon.

Heat 2 tbsp of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.

Add the garlic, onion, carrots, celery, zucchini, leek, oregano and bay leaf and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally. Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.

S E R V E S 8



s o u p s

Cover with a lid and bring everything slowly to a boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile, remove and discard any tough stalk bits from the greens, then roughly chop. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.

To check the potato is cooked, pierce a chunk of it with a sharp knife if it pierces easily, it’s done. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente.

Add a bit more stock or water to loosen, if needed. Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of parmesan and a slice of bread.

M I N E S T R O N E S O U P

S E R V E S 8



s o u p s

A classic recipe that should be in every home cooks repertoire. This soup has deep flavour from the squash and combined with the sage and cream your whole family will be happy you made it!

Heat your oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminium foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tbsp of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, 50 minutes to 1 hour.

Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tbsp of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.

When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

R E C I P E

2 lbs butternut squash (about 2 medium), halved lengthwise and seeds removed


1 medium Granny Smith apple

½ medium yellow onion

8 fresh sage leaves

2 ½ cups vegetable orchicken broth

2 ½ cups water

1 ½ tsp salt, plus more as needed

¼ tsp freshly ground black pepper, plus more as needed

⅓ cup heavy cream

½ cup toasted squash seeds, for garnish (optional)


S E R V E S 8 - 1 0



R O A S T E D B U T E R N U TS Q U A S H S O U P

s o u p s

S E R V E S 8 - 1 0



R O A S T E D B U T T E R N U TS Q U A S H S O U P

Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat.

Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavours meld, about 15 minutes. Remove the pan from the heat and stir in the cream.

Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the seeds, if using.

s o u p s

R E C I P E

C R E A M O F B R O C C O L I S O U P

Cream of Broccoli Soup is something that fast food restaurants can make terrible, but this version is simple and tastes great.

In a small saucepan over low heat, melt the 6 tbsp butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside.

In a large saucepan, melt the 2 tbsp butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil.

Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly. Lastly, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.

You can substitute cauliflower in place of the broccoli.

6 tbsp butter

⅔ cup flour

2 tbsp butter

¼ cup chopped onion

4 cups broccoli florets, cut into bite sized pieces

6 cups chicken broth

¾ cup half-and-half

1 tsp salt

¼ tsp pepper


S E R V E S 4 - 6



s o u p s

STEWS & CURRIES

B E E F A N D B E E R S T E W

This is a stew from Belgium, which is always popular with us. It’s easy to make, but as always with a stew make sure you brown your meat well before braising.

Season beef with salt and pepper in a bowl; add flour and toss to coat. Heat 2 tbsp butter in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef; cook, turning, until browned, about 8 minutes.

Transfer to a plate; set aside. Add bacon; cook until its fat renders, about 8 minutes. Add remaining butter, garlic, and onions; cook until caramelized, about 30 minutes.

Add half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes. Return beef to pot with remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, and salt and pepper; boil.

Reduce heat to medium-low; cook, covered, until beef is tender, about 1 ½ hours. Serve with bread.

R E C I P E

2 pounds chuck (cut into 2″ x ½″-thick slices)

Kosher salt

Ground black pepper

¼ cup flour


4 slices bacon (finely chopped)

6 cloves garlic (finely chopped)

3 yellow onion (thinlysliced lengthwise)

2 cups ale

1 cup beef stock

2 tbsp brown sugar

2 tbsp apple cider vinegar

3 sprigs each thyme, parsley

2 sprigs tarragon

1 bay leaf


S E R V E S 8

B R A I S E T I M E : 2 H 3 0 M I N


s t e w s / c u r r i e s


1 large onion, chopped

2 cloves garlic, chopped

1 tsp coconut oil

1 lbs potatoes, chopped

Fresh cilantro, chopped

1 red bell pepper, chopped

3 large carrots, sliced

1 handful fresh spinach

1 can (400ml) chopped tomatoes

1-2 red chilis, finely chopped

500ml coconut milk

2 tbsp tomato paste

2 tsp cumin & tumeric

1 tsp ginger

½ tsp cinnamon1 tbsp honey

1-2 tsp paprika

1 tsp ground coriander

Salt and pepper to taste

Another great Indian recipe, which mixes great vegetables with a fragrant curry sauce. You could consider doubling this recipe and having leftovers!

R E C I P E

S E R V E S 4

S A U T E E & S I M M E R

C O O K T I M E : 45 MIN


W I N T E R V E G E T A B L E C U R R Y

Melt the coconut oil in a large pot or Dutch oven. Sauté onion & garlic until tender and translucent (about 4 minutes). Add coconut milk, chopped tomatoes, tomato paste, honey, chilli and all other spices and combine well using a spoon.

Add potatoes and carrots and if you want to add meat, lentils or quinoa, now would be the time to add those as well. Note that if using canned lentils or beans, add these just shortly before serving to avoid them getting too mushy.

Leave to simmer for about 20 minutes until the potato & carrot pieces are soft. Add bell pepper and fresh spinach leave to simmer for another 5 minutes. Adjust spices to suit taste and top with fresh coriander just before serving.


B E E F B O U R G U I G N O N

S E R V E S 6

B R A I S E C O O K T I M E : 3 - 5 H

D I F F I C U LT Y : H A R D

6 strips of bacon

1 tbsp olive oil

3 pounds stewing beef, cut into 2-inch cubes

1 carrot, peeledand sliced

1 onion, peeledand sliced

1 tsp salt

¼ tsp pepper,freshly ground

2 tbsp flour

3 cups red wine

2-3 cups beef stock

1 tbsp tomato paste

2 garlic cloves, mashed

1 sprig thyme(or ½ tsp dried thyme)

1 bay leaf


Pre-heat the oven to 450°F.

Cut the bacon into small strips. Put the tbsp of olive oil in a large fireproof Dutch oven and warm over moderate heat. Sauté the bacon for 2 to 3 minutes to brown lightly.

Remove to a side dish with a slotted spoon. Dry off the pieces of beef and sauté them, a few at a time in the hot oil/bacon fat until nicely browned on all sides. Once browned, transfer to the side plate with the bacon. In the same oil/fat, sauté the onion and the carrot until softened.

Pour off the fat and return the bacon and the beef to the Dutch oven with the carrots and onion. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour. Set the uncovered Dutch oven in the oven for four minutes. Toss the contents again and return to the hot oven for 4 more minutes.

Lower the heat to 325°F and remove the Dutch oven from the oven. Add the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic and herbs. Bring to a simmer on the top of the stove. Cover and place in the oven for three to four hours.

R E C I P E

Probably our favourite recipe. It’s hard and takes a long time, but you will be rewarded with tender meat and an intensely flavoured sauce.


S E R V E S 6

B R A I S E C O O K T I M E : 3 - 5 H


While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.

For the onions, if using frozen, make sure they are defrosted and drained. Heat the butter and oil in a large skillet and add the onions to the skillet. Sauté over medium heat for about ten minutes, rolling the onions around so they brown as evenly as possible, without breaking apart. Pour in the stock, season to taste, add the herbs, and cover. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated. Remove the herbs and set the onions aside.

For the mushrooms, heat the butter and oil over high heat in a large skillet. As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes. As soon as they have browned lightly, remove from heat.

When the meat is tender, remover the Dutch oven from the oven and empty its contents into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve). Distribute the mushrooms and onions over the meat.

Skim the fat off the sauce and simmer it for a minute or two. You should be left with about 2 ½ cups of sauce thick enough to coat a spoon lightly. If the sauce is too thick, add a few tbsp of stock. If the sauce is too thin, boil it down to reduce to the right consistency. Taste for seasoning. Pour the sauce over the meat and vegetables.

B E E F B O U R G U I G N O N


This is a classic Indian dish, but one that is often not executed well. There are lots of spices here, but it’s the combination of spices that makes this recipe great.

B U T T E R C H I C K E N

1 ½ cups full-fat Greek yogurt

2 tbsp lemon juice

1 ½ tbsp ground turmeric

2 tbsp garam masala

2 tbsp ground cumin

3 pounds chicken thighs

¼ pound unsalted butter

4 tsp neutral oil, like vegetable or canola oil

2 medium-size yellow onions, peeled and diced

4 cloves garlic minced

3 tbsp ginger, peeled and finely diced

1 tbsp cumin seeds

1 cinnamon stick

2 medium-size tomatoes, diced


S E R V E S 6


C O O K T I M E : 1 H 15 MIN


Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).

In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the

1 jalapeño pepper, seeded and diced

Kosher salt to taste

⅓ cup chicken stock

1 ½ cups cream

1 ½ tsp tomato paste

3 tbsp ground almonds

½ bunch cilantro leaves, stems removed

R E C I P E


S E R V E S 6




onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.

Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes. Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock.

Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes. Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes. Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

B U T T E R C H I C K E N


We’ve never really liked chili, there are two many ingredients and usually something gets lost along the way. This chili is different. It focuses on a great chili paste and great meat.

4 cloves garlic, pressed

1 bottle light lager

170g red kidney beans, soaked until tender

2 tbsp brown sugar

In a large sauté pan, heat dried chili pieces over medium-low heat until toasted and *barely* smoking - do not allow to smoke. Once toasted, place in the bowl of a food processor. Process for 2-3 minutes, until peppers are reduced to a fine powder.

Add cocoa, corn flour, cumin, and oregano - pulse to combine. While machine runs, add ¾ cup of chicken stock, until a paste is formed. Scrape into a bowl and seat aside.

R E C I P E

C H I L I

85g dried ancho chiles, seeded and torn into 1” pieces

28g dried cascabel chiles, seeded and torn into 1” pieces

1 tbsp unsweetened cocoa powder

3 tbsp corn meal

1 tbsp freshly-ground cumin

1 tbsp dried oregano

4 cups chicken stock, divided

2 jalapeños, minced

½ habanero, seeded and minced

6 roma tomatoes, cored and chopped

1.36 kg chuck steak, trimmed, cut into cubes

1 large onion, diced


S E R V E S 6




S E R V E S 6



C H I L I

Heat 1 tbsp olive oil in a large pot until near-smoking. In batches, brown beef on all sides, being careful not to over-crowd the pot. Once all beef has browned, and fond has formed on the bottom of the pot, add remaining oil, and sauté onions and peppers until sweating.

Deglaze with beer, and scrape the bottom of the pot. Add remaining ingredients, stir well, and place in a 300F oven, lid slightly ajar.

Stir occasionally to prevent scorching, and braise for 2-3 hours, until beef is tender. Season with salt and pepper, and serve with cheese.


We discovered short ribs recently, we are thankful we did. Braising these makes for incredibly tender meat. You can get short ribs with or without a bone.

In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.

Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.

Preheat the oven to 350°. Transfer the ribs and marinade to a large, enamelled cast-iron casserole dish. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 ½ hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.

Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.

Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.

R E C I P E

2 tbsp canola oil

6 short ribs, cut 2 inches thick

Kosher salt and freshly ground pepper

1 large onion(finely chopped)

2 carrots, sliced

3 celery ribs, sliced

3 garlic cloves(thickly sliced)

One 750ml bottle dry red wine, such as Cabernet Sauvignon

4 thyme sprigs

3 cups chicken stock


S E R V E S 6

B R A I S E C O O K T I M E : 3 H


B R A I S E D S H O R T R I B Ss t e w s / c u r r i e s

p a s t a

R E C I P E

T O M A T O S A U C E


2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)

5 tbsp butter

1 onion, peeled andcut in half

Salt

This is a must have recipe for anyone who makes pasta. It is both simple and delicious. Make a lot to always have it around.

Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

S E R V E S 8



We start this section with simple and delicious pastas. Garlic and oil is almost as simple as it can get. Cook your pasta well, and be sure not to burn the garlic and you’ll end up with a fast, delicious plate.

Bring about 4L of water to a boil with 3 tsp salt; add in the spaghetti and cook only until firm-tender; drain but reserve ½ cup pasta water.

Start this when boiling pasta; Heat 4 tsp olive oil over medium-low heat in a skillet. Add in 3 tbsp garlic and about ½ tsp salt with black pepper to taste; sauté, stirring often until the garlic is light brown (about 6-8 minutes) remove from heat and stir in the remaining 1 tbsp minced garlic, crushed red pepper flakes, parsley, lemon juice and about 2 tbsp of pasta cooking water; mix to combine.

Transfer the drained pasta to a large serving bowl; toss with remaining 3 tbsp olive oil and the remaining reserved cooking water. Add in the garlic mixture; toss well to combine. Season with more black pepper and salt to taste if desired. Serve immediately with grated Parmesan cheese.

R E C I P E

450g spaghetti,pasta (uncooked)

3 tsp salt

½ cup reservedpasta water

7 tbsp extra virginolive oil, divided

4 tbsp fresh minced garlic, divided

1 tsp dried redpepper flakes

¼ cup chopped parsley

2 tsp fresh lemon juice

½ cup gratedparmesan cheese

Salt and black pepper


S E R V E S 4

S A U T E E C O O K T I M E : 1 5 M I N


G A R L I C A N D O I L P A S T Ap a s t a

Bolognese sauce should focus on the meat, as it is a meat sauce first and a tomato sauce second. This sauce tries to live by that standard. You’ll end up with a very thick, very meaty sauce at the end.

Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red colour.

Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating – about 1/8 tsp – of nutmeg, and stir.

Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble

R E C I P E

1 tbsp vegetable oil

3 tbsp butter plus 1 tbsp for tossing pasta

½ cup chopped onion

⅔ cup chopped celery

⅔ cup chopped carrot

¾ pound ground beef chuck (or 1 part pork to 2 parts beef)

Salt and black pepper, ground fresh from mill

1 cup whole milk

Whole nutmeg

1 cup dry white wine

1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice

1 ¼ to 1 ½ pounds pasta

Freshly grated parmigiano-reggiano cheese


S E R V E S 6

S L O W C O O K C O O K T I M E : 3 H 3 0 M I N


B O L O G N E S E S A U C Ep a s t a

S E R V E S 6

S L O W C O O K C O O K T I M E : 3 H 3 0 M I N


breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat.

To keep it from sticking, add ½ cup of water whenever necessary. At the end, however, no water must be left and the fat must separate from the sauce. Taste and correct for salt.

Toss with cooked drained pasta, adding the tbsp of butter, and serve with freshly grated Parmesan on the side.

B O L O G N E S E S A U C E

p a s t a

Filled pastas are fantastic. You can use both a sauce on top and something great inside. Cheese and spinach make up the inside of this pasta.

Preheat the oven to 375ºF.

Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with salt and pepper, cover and leave to sweat. Stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little.

In the same pan, heat a bit of olive oil and gently sweat the onion until soft. Add the garlic, tomatoes, bay leaf, a few basil leaves and lemon zest and let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper.

Squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl and stir in the ricotta, beaten egg and parmesan. Season to taste.

R E C I P E

400g spinach

Extra-virgin olive oil

¼ tsp ground nutmeg

1 onion, diced

2 cloves of garlic, squashed

2 x 400g cans of tomatoes

1 bay leaf

½ bunch of basil, leaves picked

½ lemon, grated zest

250g ricotta

1 egg, beaten

2 tsp grated parmesan

14 cannelloni tubes

2 x 125g mozzarella balls, sliced


S E R V E S 6

S A U T E E & O V E N



S P I N A C H & R I C O T T AC A N N E L L O N I

p a s t a

S E R V E S 6

S A U T E E & O V E N



Fill a piping bag with the spinach mixture. Pipe the mixture into the cannelloni tubes and lay them in an oven dish.

Spread the tomato sauce over the cannelloni. Scatter over most of the basil, lay the mozzarella slices on top, drizzle with extra-virgin olive oil and season. Place in the oven and cook for 35–40 minutes or until the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil).

Remove from the oven and let stand for a few minutes before serving with the remaining basil.

S P I N A C H & R I C O T T AC A N N E L L O N I

p a s t a

¼ cup coarsely ground black pepper

6 tbsp extra virginolive oil


450g pound spaghetti

¼ cup freshly grated Parmigiano-Reggiano plus extra for serving

¼ cup grated pecorino romano

Kosher salt

This pasta translates to cheese and pepper, that’s how simple it is, but it can be harder, in practice, to get perfect. You don’t need to use two types of cheese, but you can with great results.

Bring 6L of water to a boil in a large pot and add 3 tbsp kosher salt. Meanwhile, set another large pot over medium heat, add the pepper, and toast, stirring, until fragrant, about 20 seconds. Add the oil and butter and stir occasionally until the butter has melted. Remove from the heat.

Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about ½ cup of the pasta water. Add ¼ cup of the reserved pasta water to the oil and butter mixture, then add the pasta and stir and toss over medium heat until the pasta is well coated. Stir in the cheeses, add a splash or two more of the reserved pasta water if necessary (to loosen the sauce). Serve immediately, with additional grated parmigiano on the table.

R E C I P E


S E R V E S 6

S A U T E E C O O K T I M E : 1 0 M I N


C A C I O E P E P Ep a s t a

BAKING

B A N A N A B R E A D


1 cup granulated sugar

8 tbsp (1 stick)unsalted butter,room temperature

2 large eggs

3 ripe bananas

1 tbsp milk

1 tsp ground cinnamon

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

A perfect use for leftover bananas, which we always seem to have around our house. You can add things to this recipe if you want, like coconut, nuts, etc. It’s a great canvas to start with.

Preheat the oven to 325ºF. Butter a 9x5x3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean.

Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Spread slices with honey or serve with ice cream.

S E R V E S 4 - 6

B A K E C O O K T I M E : 1 H 40 MIN


R E C I P E

b a k i n g

We went back and forth on whether to include this or apple pie and decided that this was the way forward. It’s a great alternative and a great dessert

Position an oven rack in the center of the oven and preheat to 350ºF.

Peel, core, and slice apples into ¼-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.

In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.

Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.

Serve warm or at room temperature with vanilla ice cream.

R E C I P E

4 large Golden Delicious apples (about 1.36kg)

¼ cup sugar

1 lemon, juiced

2 tbsp all-purpose flour

½ tsp ground cinnamon

1 cup walnuts or pecans, roughly chopped

1 cup all-purpose flour

1 ¼ cups rolled oats

½ cup packed dark brown sugar


A pinch of fine salt

8 tbsp (1 stick) cold butter, cut into small pieces

Vanilla ice cream, for serving, optional


S E R V E S 6 - 8

B A K E C O O K T I M E : 2 H


A P P L E C R U M B L Eb a k i n g

Sugar cookies are delicious on their own and they are also a delicious starting point for other types of cookies

In a large bowl, whisk together flour, baking powder and salt.

In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down sides of the bowl, and add eggs, one at a time, beating well after each addition. Add vanilla, and beat until everything is well combined, stopping to scrape down the bowl as needed.

Add dry ingredients all at once, and mix on low speed just until incorporated.

Scrape dough out of bowl and divide it in half. Wrap each piece in plastic wrap, patting into a 1-inch-thick disk. Chill for at least 2 hours and up to 5 days.

R E C I P E

500g all-purpose flour

1 tsp baking powder

1 tsp kosher salt

340g unsalted butter, room temperature

250g granulated sugar

2 large eggs

1 tsp vanilla extract

Frosting, glaze orroyal icing


S E R V E S 1 0 - 1 2



S U G A R C O O K I E Sb a k i n g

S E R V E S 1 0 - 1 2



Heat oven to 325ºF. Roll out dough, one disk at a time, on lightly floured parchment paper or work surface until it’s about 1/8 inch thick.

Create shapes, using a lightly floured cookie cutter. (Alternatively, using a knife, cut the dough into squares, rectangles or diamonds.) If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator.

Gather any dough scraps and combine them into a disk. Roll and repeat the cookie-cutting process, chilling as necessary.

Place shapes onto parchment-lined baking sheets 1 inch apart and bake until cookie edges are lightly browned with sandy, pale centers, 12 to 15 minutes, rotating the sheets halfway through. Cool the cookies on a rack, if you have one. Otherwise, let them cool on the pan.

Decorate with a glaze, icing, frosting or whatever you’d like.

S U G A R C O O K I E S

b a k i n g

1 ½ cups orange juice (without pulp)

½ cup brown sugar (packed)

¼ cup white sugar

1 tbsp vanilla extract


3 whole pears (peeled and cored)

½ cup chopped walnuts

We only discovered these recently, but they are fantastic. Pears are delicious and they are perfect to poach, as they hold their shape and absorb a lot of great flavour.

In a large saucepan over medium heat, mix together the orange juice, brown and white sugar, vanilla extract, and cinnamon. Bring the mixture to a boil, stirring to dissolve the sugar.

Place pears into the syrup, and cover; simmer pears for 1 hour and 15 minutes, spooning sauce over pears every 10 minutes, and turning pears over twice during cooking time.

Transfer pears to individual serving dishes. Continue cooking the syrup, stirring often, until thickened, about 15 more minutes, then mix in the walnuts. Pour the sauce over the pears to serve.

R E C I P E


S E R V E S 3

B A K E C O O K T I M E : 1 H 4 5 M I N


P O A C H E D P E A R S

b a k i n g

While the name may sound like it’s complicated, it’s not that hard to pull off a Pear Clafoutis. It’s basically a pear tarte.

Preheat oven to 350ºF. Butter a 9-inch by 9-inch square baking dish or a 9-inch deep-dish pie round with softened butter. In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla extract, nutmeg, and salt until it forms a smooth, thin batter.

Spread ¾ cup of the batter onto the bottom of the prepared baking dish and bake it for 2-4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.

Transfer the dish to a heatproof surface and arrange the pears over the hot batter. Pour the remaining batter over the pears and bake for 35-40 minutes, until a knife inserted in the center comes out clean.

Sprinkle the confectioners’ sugar over the finished clafoutis and serve it warm.

R E C I P E

1 tbsp softened butter

1 cup whole milk

¼ cup heavy cream

⅔ cup all-purpose flour

3 large eggs

¼ cup granulated sugar


¼ tsp freshly grated nutmeg

¼ tsp salt

4 cups pear slices

1 tbsp confectioners’ sugar


S E R V E S 8



P E A R C L A F O U T I S

b a k i n g

S E R V E S 4 - 6



T A R T E T A T I N

250g flour

125g salted butter at room temperature


2 eggs

1 small pinch kosher salt

6 whole Granny Smith apples

200g unsalted butter


½ bunch rosemary

1 tbsp of lemon juice

A good vanilla ice cream

Earlier we said we left apple pie off the menu and this is why. This is the French version of apple pie and it’s fantastic. Make sure to serve it with some vanilla ice cream.

Mix all the dough ingredients to make the sugar dough. You can use a stand mixer with a flat beater. Once it starts to shape together around the flat beater remove from stand mixer and shape a ball.

You don’t want the dough to become too elastic so don’t overwork the dough. Break the ball flat in order for it to get colder faster. Place the dough in a plastic storage bag and let it rest in the refrigerator.

Meanwhile, make the caramel. Melt the butter then add the sugar. Stir a bit then add the rosemary. Allow the caramel to get thicker but not too brown and add a few drops of lemon juice. Pour the caramel into your round baking dish or in 4 individual ones.

R E C I P E


b a k i n g

S E R V E S 4 - 6



T A R T E T A T I N

For the apples, peel and rub them with some lemon juice to avoid oxidation. Cut them into big chunks and place them in the baking dish. Be generous with the apples, it doesn’t need to be perfect. Take the dough from the fridge. Dust your surface with flour and then dust your dough.

Roll out the dough and shape it (cut) the size of your baking dish. Cover the apples with the rolled out dough. Close the dough around the edges of the baking dish. Make small holes with the point of a knife.

Bake the apple tatin in the oven for around 35 to 40 minutes at 375°.

Turning out the tatin can be a little tricky, you need to wear oven gloves. Serve the warm tarte tatin with one generous scoop of vanilla ice cream.

b a k i n g

This recipe is a little difficult, but eating fudge will make anyone happy, so give it a try. Of course, you can try different combinations, but we think maple and walnut is a great combination, especially in the winter months.

Prepare an 8x8 pan by lining it with aluminium foil and spraying the foil with non-stick cooking spray.

Place the maple syrup, cream, sugar, salt, and corn syrup in a medium heavy-bottomed pan over medium-high heat. Stir until the fudge comes to a boil, then insert a candy thermometer and cook, stirring occasionally, until it reads 238ºF.

Remove the pan from the heat and pour the candy into the bowl of a large standing mixer.

(Alternately, you can use a hand mixer and pour it into any large bowl.) Wash the candy thermometer to remove stray sugar crystals, then insert the candy thermometer into the hot candy. Allow the candy to cool, without stirring or disturbing it in any way, until it cools down to 110ºF. This may take over an hour, depending on the temperature of your room.

R E C I P E

1 cup maple syrup

2 cups sugar

1 cup heavy cream

2 tbsp light corn syrup

½ tsp salt


1 cup walnuts (toasted and coarsely chopped)


S E R V E S 6 4 p i e c e s

B A K E C O O K T I M E : 3 5 M I N


M A P L E W A L N U T F U D G E

b a k i n g

S E R V E S 6 4 p i e c e s



Once the fudge reaches 110ºF, add the vanilla and beat it with the paddle attachment of the electric mixer on medium-low speed. Watch it closely, and beat just until it starts to thicken and lose its gloss. It should gradually become thicker and take on the texture of cake frosting. This process might take anywhere from 5-15 minutes, depending on your mixer. If you have beaten it too much and it gets too thick to stir, add a spoonful or two of very hot water and stir to loosen it.

Once the fudge is thickened but not set, stir in the toasted nuts, and scrape it into the prepared pan. Spread it into a smooth, even layer and allow it to set completely at room temperature for an hour.

Once set, remove the fudge from the pan using the foil as handles. Cut it into small one-inch squares to serve. Can be stored in an airtight container at room temperature for up to a week.

M A P L E W A L N U T F U D G E

b a k i n g

Pumpkin pie was a tradition in our household growing up, so it makes the cut for favorite desserts. Even though it has some detractors, we think it’s fantastic.

Stir the butter, oil, sugar, and salt together in a medium bowl until evenly combined. Add the measured flour and stir until a soft dough forms.

Sprinkle the dough in small clumps over the bottom of a 9-½-inch deep-dish pie plate. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the plate (flour the cup or your fingers occasionally to prevent sticking). Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.

Heat the oven to 350°F and arrange a rack in the lower third. Place a baking sheet on the rack while the oven is heating. Place all of the ingredients except the whipped cream in a large bowl and whisk until smooth and combined. Pour into the chilled pie crust.

Place the pie on the hot baking sheet and bake until the top starts to brown and the filling is set but still jiggles slightly in the center, about 50 minutes. Move from the oven to a wire rack and let cool completely before serving. Top slices of the pie with whipped cream, if desired.

R E C I P E

8 tbsp unsalted butter (1 stick), melted and cooled slightly

1 tbsp vegetable oil

1 tbsp granulated sugar

¼ tsp fine salt

1 ⅓ cups all-purpose flour, plus moreas needed

425g pumpkin purée (not pie mix)

400g sweetenedcondensed milk

2 large eggs


½ tsp ground nutmeg

½ tsp fine salt

⅛ tsp ground cloves

Whipped cream,for serving


S E R V E S 8 - 1 0



P U M P K I N P I E

b a k i n g

900g Granny Smith apples (about 4 large)

680g Gala apples (about 4 medium)

225g (2 sticks)unsalted butter

1 cup apple cider

¾ tsp ground cinnamon

½ tsp kosher salt

½ vanilla bean, split lengthwise

1 tbsp bourbon

Using two different kinds of apples here is great because you can add different flavours together easily. Again, the bourbon is optional but gives it a nice extra bit of spice.

Preheat oven to 350°F. Place apples on a rimmed baking sheet and bake until skins begin to peel away and flesh is tender, 45–60 minutes. When cool enough to handle, remove skins, then core and remove seeds. Pulse flesh in a food processor until coarsely puréed.

Melt butter in a large pot over medium. Add apple purée, apple cider, cinnamon, and salt; scrape in vanilla seeds, reserving pod for another use.

Bring to a simmer, reduce heat to low, and cook, stirring occasionally, until caramel coloured and sauce holds the marks of a whisk, 15–20 minutes. Remove from heat and stir in bourbon.

R E C I P E


S E R V E S 1 q u a r t



B A K E D V A N I L L A - B O U R B O N A P P L E S A U C E

b a k i n g

1½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

2 tsp ground ginger


¼ tsp ground cloves

4 tbsp unsalted butter, cut into ½-inch chunks

⅔ cup dark brown sugar

⅔ cup mild-flavored molasses

⅔ cup boiling water

1 large egg

A winter cookbook wouldn’t be complete without gingerbread. Molasses, brown sugar and of course ginger is what makes this recipe great.

Preheat oven to 350°F. Grease a 9-inch square pan with non-stick cooking spray. Add a few tbsp of flour to the pan; shake and turn pan until bottom and sides are evenly coated with a light dusting flour. Holding pan upside-down over sink, tap out any excess flour.

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside. In a large bowl, combine, butter, dark brown sugar, molasses and boiling water. Whisk until butter is melted. When mixture is lukewarm, whisk in egg.

Add dry ingredients to wet ingredients and whisk until just combined and there are no more lumps. Pour batter into prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven or reheated.

R E C I P E


S E R V E S 1 6



G I N G E R B R E A D

b a k i n g

VEGGIES

B R U S S E L S S P R O U T SW I T H M A P L E S Y R U P


4 tbsp olive oil, divided, plus more for drizzling

900g brussels sprouts, trimmed, halved lengthwise

Kosher salt and freshly ground black pepper

¼ cup puremaple syrup

2 tbsp (¼ stick) unsalted butter, room temperature

2 tbsp chopped flat-leaf parsley

1½ tbsp thinly sliced fresh chives

1 tbsp thinly sliced fresh sage

Brussels Sprouts are a winter vegetable, but can get a bad rap because they can be bitter, especially if you steam them. This recipe roasts them and adds maple syrup bringing out the best of this vegetable

Heat 2 tbsp oil in a large skillet over medium-high heat. Working in 2 batches and adding 2 more tbsp oil between batches, cook brussels sprouts, cut side down, in a single layer in skillet until deep golden brown, 4–5 minutes.

Season brussels sprouts with salt and pepper and toss; cook until tender, 3–4 minutes longer. Transfer to a large bowl.

Remove skillet from heat; add maple syrup, butter, and herbs to pan. Once butter has melted, add brussels sprouts to skillet and toss to coat. Transfer brussels sprouts mixture to a large serving platter and drizzle lightly with oil.

S E R V E S 1 l o a f



R E C I P E

v e g g i e s

As before, we are not steaming these brussels sprouts, but instead frying them. Make sure you get a nice, crisp sear on these and toss them in the sauce. It’s that easy!

Trim the stem end of the sprouts and gently separate the leaves, collecting them in a large bowl. When you reach the heart of the sprout, add the heart to the bowl with the leaves. In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside.

Set about 2 inches of oil in a large, heavy pot over medium heat. Heat until a brussels sprout leaf begins to sizzle and crisp as soon as you add it to the oil. Fry sprouts in batches. Remove sprouts with a slotted spoon after 30 seconds to a minute, when crisp and brown.

Drain on double layer of paper towels while you fry the rest. Once all sprouts are fried, transfer them to a large bowl and sprinkle generously with salt. Toss gently to combine. Working quickly, drizzle some of the sauce over the sprouts and toss again to coat lightly. Taste, add more sauce if necessary, and serve immediately, before they wilt!

R E C I P E

453g Brussels sprouts

1 tbsp sriracha(or to taste)

3 tbsp honey

Juice of 1 large lime

Salt

Vegetable oil for frying


S E R V E S 2 - 4

S A U T E C O O K T I M E : 3 0 M I N


B R U S S E L S S P R O U T S W I T H H O N E Y A N D S R I R A C H A

v e g g i e s

We think everyone should know how to make Gratin Dauphinoise or scalloped potatoes. It’s a great side dish and goes particularly well with steak or stew, which we make more of in the winter.

Preheat oven to 350°F with a rack in upper third of oven.

Peel potatoes and cut thinly into 1/8 inch thick slices, using slicer if desired.

Discard dark green part of leek and halve white and light green part lengthwise. Rinse layers under running water to remove any dirt and grit and pat dry. Thinly slice crosswise.

Stir together white pepper and nutmeg with 1 ¾ tsp salt in a small bowl. Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic, stirring frequently, until softened, 3 to 5 minutes.

Spread leek and butter mixture evenly in bottom of baking dish. Arrange one quarter of potatoes in a slightly overlapping layer over leeks, then pour ½ cup milk over

R E C I P E

1.36kg Yukon gold potatoes (about 6 large)

1 medium leek

¾ tsp freshly ground white pepper

¼ tsp freshlygrated nutmeg


1 large garlic clove, minced

2 cups whole milk

½ cup heavy cream


S E R V E S 8



G R A T I N D A U P H I N O I S Ev e g g i e s

S E R V E S 8



potatoes, and sprinkle lightly with ½ tsp salt mixture. Layer potatoes with milk and salt mixture three more times in same manner.

Place dish on a shallow baking pan and cover with foil. Bake until potatoes are almost tender, about 1 hour.

Remove foil and pour cream over potatoes. Continue to bake, uncovered, until cream has been absorbed by potatoes and top is golden in spots, 30 to 40 minutes.

G R A T I N D A U P H I N O I S E

v e g g i e s


680g pounds carrots, peeled and sliced

2 garlic cloves, thinly sliced

2 thyme sprigs

Salt and freshly ground pepper

1 ¾ cups chicken stock

These were a revelation to us the first time we made them. We make these year round, but a little more often in the winter. You might need to boil off some of the liquid at the end, and keep a close eye on them as they cook so that all the liquid doesn’t evaporate.

Preheat the oven to 375°. In a large oven-proof skillet, melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper.

Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat.

Cover carrots with a round of parchment paper and cover the skillet with a lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve.

R E C I P E


S E R V E S 6

S I M M E R C O O K T I M E : 4 0 M I N


B R A I S E D C A R R O T S

v e g g i e s

A healthier alternative to regular french fries and easy to make, these sweet potato fries are great for week-night meals.


Melt the butter and skim off the foam. Add garlic, seasoned salt, chili powder, and black pepper. Stir with a fork.

In a large bowl, toss the sweet potatoes in the butter/seasoning mixture. Arrange on two baking sheets and bake in the oven for 15 to 17 minutes, shaking the pans halfway through, until the fries are sizzling (watch so that the edges don’t burn). Remove from the oven and allow to sit on the pan for 5 minutes. Sprinkle generously with salt!

Mix the mayonnaise with ketchup (or sriracha). Serve fries with dipping sauce!

R E C I P E

6 whole sweet potatoes, peeled and cut into thin sticks

1 stick salted butter

2 cloves garlic, pressed

1 tsp kosher salt

1 tsp chili powder

½ tsp black pepper

½ cup mayonnaise

2 tbsp ketchup or sriracha (moreto taste)

Salt for sprinkling


S E R V E S 8



O V E N B A K E DS W E E T P O T A T O F R I E S

v e g g i e s

Roasting vegetables always seems better in the winter. You can mix and match your veggies, but make sure you cut everything to the same size so that everything cooks evenly.


Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 ¼-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

R E C I P E

453g carrots, peeled

453g parsnips, peeled

1 large sweetpotato, peeled

1 small butternut squash, peeledand seeded

3 tbsp good olive oil

1 ½ tsp kosher salt

½ tsp freshly ground black pepper

2 tbsp choppedflat-leaf parsley


S E R V E S 8



R O A S T E D W I N T E R V E G E T A B L E S

v e g g i e s

M A P L E S W E E T P O T A T O C A K E S W I T H C U R R I E D G R E E K Y O G U R T

Potato cakes are always popular in the winter months, and these add a bit of a different spin with the addition of maple and sweet potatoes served with a flavoured Greek yogurt.

In a small bowl, stir together Greek yogurt, curry powder, salt and pepper.

Place shredded potato in a large bowl and toss with salt. Let stand 5 minutes. Meanwhile, in a second large bowl, whisk together egg, maple syrup, white pepper, paprika and cinnamon. Using your hands, squeeze all excess liquid out of potato; discard liquid. Add potato, onion and breadcrumbs to egg mixture; toss to combine well.

Form potato mixture into 6 cakes (they should be about 3 ½-inches diameter and ½-inch thick). Heat a griddle or large non-stick pan over medium high heat.

Add butter or a non-stick spray; place potato cakes on griddle. Cook 8 to 10 minutes or until golden brown and crispy on the outside, flattening with spatula as they cook and flipping occasionally. Serve immediately with Curried Greek Yogurt.

R E C I P E

200g Greek yogurt

½ tsp curry powder

¼ tsp salt

¼ tsp ground black pepper

1 large sweet potato, peeled and shredded

½ tsp kosher salt

1 egg

1 ½ tsp maple syrup

½ tsp ground white pepper

½ tsp paprika

1 pinch of cinnamon

⅓ cup mincedyellow onion

⅓ cup panko breadcrumbs


S E R V E S 4 - 6

F R Y C O O K T I M E : 3 0 M I N


v e g g i e s

450g russet potatoes, peeled and quartered

110g cold, unsalted butter, cut into ½-inch cubes

½ cup cream, heated

225g Comté or Gruyère cheese, grated

Salt to taste

Once you’ve mastered mashed potatoes, this is another recipe to take them to the next level. The addition of the cheese creates a silky texture and, obviously, a delicious flavour.

Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.

Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste and season with salt. Serve.

R E C I P E


S E R V E S 4



A L I G O T ( M A S H E DP O T A T O E S W I T H C H E E S E )

v e g g i e s

We were trying to be a bit healthier last year and stumbled upon making cauliflower mash, with great results. Omit the potatoes and replace with cauliflower so you get similar texture and a great taste.

Separate the cauliflower into florets and discard the core.

Bring about 2 cups of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.

Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like “mashed potatoes.” Top with chives.

R E C I P E

1 head cauliflower

3 tbsp milk

1 tbsp butter

2 tbsp light sour cream

¼ tsp garlic salt

Freshly groundblack pepper

Snipped chives


S E R V E S 4



C A U L I F L O W E RM A S H E D P O T A T O E S

v e g g i e s

2 cups dried navy or white beans, soaked in lots of cold water overnight

2 cups water

1 cup maple syrup

6 slices thick-cutfried bacon, diced,fat reserved

1 or 2 large onions, peeled and diced

1 tbsp powdered ginger

2 tbsp any mustard

Dash of Worcestershire sauce

Sprinkle of sea salt and freshly ground pepper

1 tbsp any vinegar

Baked beans are a great fall or winter recipe. Especially since we come from Canada, where there is great maple syrup, we love to make these in the winter.

Cover the beans in water and soak overnight. Strain the beans out of their soaking water and give them a good rinse. No nutrients are lost in the soaking and rinsing; instead, the beans rehydrate, which will speed up their cooking time. Toss the beans into a saucepan and cover them with cold water. Bring to a boil then reduce the heat and simmer, covered until the beans are tender, about an hour or so.

Drain beans and place them in a 4-quart oven-proof baking dish with a tight-fitting lid. Add the water, maple syrup, bacon, onions, ginger, mustard, Worcestershire sauce and salt and pepper. Add as much of the reserved bacon fat as you care to.

Cover and place in the oven at 250º and bake until the beans have absorbed most of the liquid and are tender, about 3 hours or so. Feel free to add a bit more water if the beans seem dry. Stir in the vinegar just before serving.

R E C I P E


S E R V E S 4 - 6



M A P L E B A K E D B E A N S

v e g g i e s

DRINKS


4 egg yolks

⅓ cup sugar, plus 1 tbsp

1 pint whole milk

1 cup heavy cream

½ cup bourbon

1 tsp freshlygrated nutmeg

4 egg whites

The first time we made eggnog, we thought it would be complicated, but it’s dead easy! You can choose to include the bourbon, but it’s still great without it.

In the bowl of a stand mixer, beat the egg yolks until they lighten in colour. Gradually add the ⅓ cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tbsp of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

S E R V E S 6 - 8

N /A C O O K T I M E : 1 5 MIN


R E C I P E

E G G N O Gd r i n k s

Mulled wine is a fantastic way to warm up. It’s simple to make and you can make a large batch and enjoy all evening.

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

R E C I P E

4 cups apple cider

750ml bottle red wine, such as Cabernet Sauvignon

¼ cup honey

2 cinnamon sticks

1 orange, zested and juiced

4 whole cloves

3 star anise

4 oranges, peeled,for garnish


S E R V E S 8

S I M M E R C O O K T I M E : 2 0 M I N


M U L L E D W I N E

d r i n k s

4 cups whole milk

2 cups half-and-half

½ cup dulce de leche

2 cinnamon sticks

280g 70% dark chocolate

2 tsp pure vanilla extract

¼ tsp Kosher salt

½ cup bourbon

Similar to the eggnog, a great hot chocolate is essential. Again, the bourbon here is optional.

Whisk together milk, half-and-half, dulce de leche, and cinnamon sticks in a large saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat; cover and let stand 10 minutes.

Return mixture to a simmer over medium heat. Gradually whisk in finely chopped 70% dark chocolate, whisking until melted and smooth.

Remove from heat and stir in pure vanilla extract, kosher salt, and bourbon, if desired. Discard cinnamon sticks.

Serve warm.

R E C I P E


S E R V E S 8 - 1 0

B O I L C O O K T I M E : 2 0 M I N


S P I C Y H O T C H O C O L A T E

d r i n k s

Chai tea is a fantastic way to either get your day started or to warm up when coming in from outside. Make sure you let this steep to get the full effect from the tea.

Place the cardamom, cloves, and peppercorns in a resealable plastic bag and crush with a heavy skillet.

Place the crushed spices in a medium saucepan, along with the cinnamon sticks, ginger, milk, and 2 cups water; bring to a boil. Remove from heat, add the tea bags, cover, and let steep for 10 minutes.

Strain into cups. To each cup, add 2 tsp sugar or more, to taste.

R E C I P E

8 cardamom seeds

8 cloves

4 black peppercorns

2 cinnamon sticks

1 1-inch piece fresh ginger, sliced

2 cups whole milk

4 bags black tea (such as Darjeeling)

8 tsp sugar or more, to taste


S E R V E S 4

B O I L C O O K T I M E : 2 0 M I N


C H A I T E A

d r i n k s

A classic drink, that is great year around. It’s thick but that’s the appeal!

Stir all ingredients in a pitcher, then pour into ice-filled glasses.

R E C I P E

1 ¼ cups vodka

1 ¼ cups coffee liqueur

1 ¼ cups heavy cream


S E R V E S 4

N /A C O O K T I M E : 5 M I N


W H I T E R U S S I A N

d r i n k s

This is one recipe that needs to include the liquor. The Irish in this comes from using Irish whiskey, but if you don’t have any around, don’t worry, no one will know if you use another kind.

Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about ¾ full.

Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon.

Serve hot.

R E C I P E

1 cup freshly brewed hot coffee

1 tbsp brown sugar

3 tbsp Irish whiskey

Heavy cream,slightly whipped


S E R V E S 1

N /A C O O K T I M E : 1 0 M I N


I R I S H C O F F E E

d r i n k s

This recipe takes a bit more time and is a little bit complicated. Work your way through this and you’ll be rewarded with a great Apple Cider.

Quarter your apples (no need to remove peel or seeds). In a large stock pot add your apples and fill with water–just enough to cover the apples. Add sugar.

Wrap cinnamon and allspice in cheesecloth, tie, and add this to the apples and water. Boil on high for one hour (uncovered) checking on it frequently.

Turn down heat and let simmer for two hours (covered). Take off the heat after two hours of simmering and let cool. Remove spices and mash up the apples to a pulp-like consistency (a potato masher works well for this).

Once cool, pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled-up cheesecloth and squeeze over the bowl until no more juice comes out.

R E C I P E

8-10 apples(use Gala for a less tart or intense taste)

½ - 1 cup sugar

4 tbsp cinnamon (or 4 cinnamon sticks)

4 tbsp allspice


S E R V E S 6 - 8

S I M M E R C O O K T I M E : 3 H 1 5 M I N


A P P L E C I D E R

d r i n k s

47 Great Recipes for Home Cooks · 2019-06-26 · 1 chicken (3-4 pounds) 4 cups low-salt chicken...

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Transcript of 47 Great Recipes for Home Cooks · 2019-06-26 · 1 chicken (3-4 pounds) 4 cups low-salt chicken...