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  • The Complete Canadian Living Cookbook
  • Written by Elizabeth Baird
  • Format: Trade Paperback | ISBN: 9780679312895
  • Our Price: $23.00
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The Complete Canadian Living Cookbook

350 Inspired Recipes from Elizabeth Baird and the Kitchen Canadians Trust Most

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ABOUT THE BOOK ABOUT THE BOOK
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Synopsis|Excerpt

Synopsis

More than twenty-five years of cooking expertise perfected in the unique Canadian Living Test Kitchen and printed in the food pages of Canadian Living magazine are distilled in this magnificent and completely new cookbook. The Canadian Living Test Kitchen guarantee -- “Tested till perfect” -- has assured a loyal following among cooks who know that Canadian Living Test Kitchen recipes guarantee success. Beautifully produced with a 2-colour interior and 2 eight-page photo inserts, the book contains more than 350 recipes, including regional specialties, dishes from our heritage communities, and fresh takes on modern classics such as sushi, chocolate fondue and pasta. Experienced cooks will enjoy the challenge of new inspirations such as Thai curries, pot stickers, grilled quail and chocolate confections. With an emphasis on eating for health, as well as nutritional analyses and advice, tips on cookware, food shopping and storage, and much more, The Complete Canadian Living Cookbook has everything any home cook will need. It is a guarantee of good food and an investment in good taste and good health.

• Over 350 Canadian Living “tested till perfect” recipes
• Information on choosing and storing fruits, vegetables, meat, poultry and fish
• Find how to select the right cooking equipment for your kitchen
• Tips on shopping, storage and ingredient substitutions
• Glossary of essential cooking and baking terms
• Advice on how to use slow cookers, bread machines and food processors
• Page-top symbols that pinpoint fast, make-ahead, freezable, budget-wise and Canadian Living classic recipes
• Streamlined recipes for easy preparation and clean-up
• Complete nutritional analysis for each recipe
• Cover the basics and challenges experienced cooks
• Highlights regional specialties and ingredients, dishes from our heritage communities and great cooks across the country

A sampling of delicious recipes:
Curried Lamb Phyllo Triangles
Baked Brie with Strawberry Mint Topping
Baby Spinach and Goat Cheese Salad
Red Barn Corn and Bean Salad
Perfect Roast Chicken
Salmon Cakes
Grilled Portobello Burgers
Old-fashioned Beef Stew
Luscious Mushroom Lasagna
Lemon Sponge Pudding
Chocolate Raspberry Ice-Cream Cake
Saskatoon Berry Pie
Apple Pie Muffins
Country Seed Bread
Pear and Apricot Conserve
Spicy Thai Shrimp and Noodle Soup
Asparagus Miso Soup
Glazed Sea Bass with Red Curry Sauce
Smoky Tex-Mex Rib

Excerpt

Two-Cheese Tomato Tart

Celebrate summer with a tomato-topped tart underpinned with creamy Fontina and stretchy mozzarella.

Ingredients
3 Sheets phyllo pastry
1/4 cup (50 mL) Butter, melted
1/3 cup (75 mL) Dijon mustard
3 oz (90 g) Mozzarella cheese, thinly sliced
3 oz (90 g) Fontina cheese, thinly sliced
2 Tomatoes, thinly sliced
1 Large clove garlic, minced
2 tbsp (25 mL) Chopped fresh oregano (or 2 tsp/10 mL dried)
2 tbsp (25 mL) Olive oil
Salt and pepper

Preparation
1. Cut each sheet of phyllo in half crosswise; lay 1 half on tea towel, keeping remaining halves covered with damp towel. Brush sheet with melted butter. Place another sheet over the first, making sure edges are not perfectly aligned; brush with 1 tbsp (15 mL) of the mustard. Roughly layer remaining sheets, alternating butter and mustard, and ending with mustard. Gently lift into 14-3/4-inch x 4-1/2-inch (37.5 x 11.5 cm) rectangular flan form with removable bottom. Spread remaining mustard on top. Fold phyllo edges under to create ruffled effect.

2. Cover with layer of mozzarella and Fontina cheese. Arrange tomato slices on top, overlapping them in long rows. Sprinkle with garlic, oregano and olive oil. Season with salt and pepper to taste. Place form on baking sheet and bake in 375 F (190 C) oven for 35 to 40 minutes or until phyllo is golden.

Makes 4 servings (you can also serve this tart as an appetizer to serve 8)


Creamy Pumpkin Pie


Yes, this pie is old-fashioned, but no other dessert is so connected to the memories of romping in golden fall leaves, country drives and our beloved Thanksgiving.


1-1/2 cups (375 mL)all-purpose flour
2 tsp (10 mL) finely grated orange rind
1/2 tsp (2mL) salt
1/4 cup (50 mL) each cold butter and shortening, cubed
1 egg yolk
1 tsp (5 mL) vinegar
Ice water

FILLING:
1 can (14 oz/398 mL) pumpkin purée
1 cup (250 mL) packed brown sugar
1 pkg (4 oz/125 g) cream cheese, softened
1/2 cup (125 mL) whipping cream
2 eggs
1 tbsp (15 mL) all-purpose flour
1 tsp (5 mL) each cinnamon and vanilla
1/2 tsp (2 mL) each ground ginger, nutmeg and salt

TOPPING:
1/2 cup (125 mL) whipping cream

In large bowl, combine flour, orange rind and salt. Using pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs. In measuring cup, whisk egg yolk with vinegar; pour in enough ice water to make 1/3 cup (75 mL). Drizzle over flour mixture, tossing with fork until dough holds together and adding a little more ice water if necessary. Form into ball; press into disc. Wrap in plastic wrap; refrigerate for 1 hour.

On floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim edge to 3/4 inch (2 cm) overhang, reserving scraps; fold edge under and flute. Prick shell all over. Refrigerate for 30 minutes.

Line pastry shell with foil; fill evenly with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven for 15 minutes; remove weights and foil. Bake for 10 to 12 minutes longer or until pastry just starts to turn golden.

FILLING: Meanwhile, in food processor, purée together pumpkin purée, sugar, cream cheese, whipping cream, eggs, flour, cinnamon, vanilla, ginger, nutmeg and salt. Pour into pie shell; bake in bottom third of 350°F (180°C) oven for 1 hour or until set around edge and slightly jiggly in centre. Let cool on rack.

(MAKE-AHEAD: Cover and refrigerate for up to 8 hours.)

TOPPING: In bowl, whip cream. Pipe or spoon into 8 rosettes around edge. Top each with pastry pumpkin (see tip); stand 3 pumpkins in centre.

TEST KITCHEN TIP: To decorate the pie, cut out miniature pastry pumpkins and arrange on top. Gather pastry scraps together and roll out, Using small pumpkinshaped cookie cutter, cut out 12 shapes. Transfer to baking sheet; bake in bottom third of 375°F (190°C) oven for about 12 minutes or until golden. Transfer to rack; let cool.

Makes 6 to 8 servings.


Per serving: about 496 cal, 7 g pro, 30 g total fat , 16 g sat. fat , 51 g carb, 2 g fibre, 152 mg chol, 431 mg sodium. % RDI: calcium 8%, iron 21%, folate 19%, vit. A 128%, vit. C 5%.


From the Hardcover edition.

  • The Complete Canadian Living Cookbook by Elizabeth Baird and the Canadian Living Test Kitchen
  • March 09, 2004
  • Cooking
  • Random House Canada
  • $23.00
  • 9780679312895

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