Sunday, 10 October 2010

Chatelaine Modern Classics

Chatelaine Modern Classics
250 Fast, Fresh Recipes from the Chatelaine Kitchen
Hardcover, 400 pages

Chatelaine is a popular woman's magazine that has been published in Canada for over 82 years. They develop and test over 500 recipes a year for the magazine, and the very best of the Chatelaine Kitchen is now available in this new collector's edition book. 
Beautiful full-page colour photographs accompany every recipe, as well as complete nutritional information, prep and cook times.
The chapters cover every delicious meal:
  • breakfast and brunch
  • snacks
  • salads
  • soups
  • poultry
  • meat
  • seafood
  • pasta
  • vegetarian mains
  • sides
  • desserts
  • and even entertaining ideas
Providing you with a full compendium of recipes, menu, and serving ideas. The text is also peppered with tons of helpful tips to make your time in the kitchen more efficient and enjoyable.
In our KitchenPuppy test kitchen; we tried out the Sharp-Cheddar Zucchini Bread - which I made into mini loaves, perfect for throwing into my commuter's lunch sack. They were savoury, moist and delicious, and a perfect way to use up end of season zucchini.
We also tried the Succulent and Smoky Ribs, on the request of my now-gainfully-employed son. They are simmered until tender in beer (very Canadian!), then grilled to sweet, sticky perfection with multiple bastings of the Asian style sauce. Another winner.
And, my own personal favourite, we topped dinner off with the Apple-Cranberry Crumbles. These are the epitome of everything that is best about autumn. Sweet and fruity and heady with the scent of warm cinnamon, the crumble is just perfectly crunchy on top. Far better than pie. In my opinion. Recipes below.

Chatelaine Modern Classics is an all-encompassing cookbook with a huge selection of recipes ranging from classic favourites in an up-to-date style to more cutting edge dishes with newly popular ingredients. Definitely something for everyone.

Sharp-Cheddar Zucchini Bread

Preparation time: 15 minutes
Baking time: 45 minutes
Standing time: 10 minutes
Makes 16 slices

1 medium zucchini
1 ½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) salt
½ tsp (2 mL) each baking soda and ground nutmeg
¼ cup (50 mL) each granulated and lightly packed brown sugar
2 cups (500 mL) grated cheddar cheese, preferably old
2 eggs
1/3 cup (75 mL) vegetable oil

1. Preheat oven to 350°F (180°C). Lightly coat a 9- x 5-inch (2 L) loaf pan with oil. Using large holes on a box grater, grate unpeeled zucchini. Using your hands, squeeze out as much liquid as possible. Pat dry with a kitchen towel. Zucchini should measure about 1 cup (250 mL).

2. In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in granulated and brown sugars. Stir in zucchini and 1 ½ cups (375 mL) cheese.

3. In a small bowl, whisk eggs with oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan. Smooth top as best you can, then sprinkle with remaining ½ cup (125 mL) cheese.

4. Bake in centre of preheated oven until a cake tester inserted into the center of loaf comes out clean, 45 to 50 minutes. Let stand 10 minutes. Then carefully turn loaf onto a cooling rack. Terrific warm or at room temperature.

Get Ahead: Cool loaf completely, then wrap in plastic wrap. Store at room temperature for up to 3 days, or overwrap with foil and freeze for up to 2 months.

Cooking Tip: When zucchini are in season, this recipe is a great way to use them up

Nutrients per slice: 6 g protein 10 g fat 16 g carbohydrates 1 g fibre 1 mg iron 125 mg calcium 309 mg sodium 176 calories

Succulent and Smoky Ribs

Preparation time: 10 minutes
Cooking time: 1 hour
Grilling time: 15 minutes
Makes 4 Servings

3 lb (1.5 kg) pork baby back ribs
355 mL bottle beer
½ cup (125 mL) hoisin sauce
2 garlic cloves, minced, or 1 ½ tsp (7 mL) bottle chopped garlic
1 tbsp (15 mL) each grated fresh ginger and granulated sugar
1 tbsp (15 mL) vegetable oil
2 tbsp (30 mL) sherry
1 to 2 tsp (5 to 10 mL) hot chili-garlic sauce or ½ tsp (2 mL) hot chili flakes

1. Slice each rack of ribs in half. Place in a large pot. Add beer and enough water to cover ribs. Bring to a boil. Reduce heat so the liquid boils gently. Cover and cook until ribs are fork-tender, 60 to 75 minutes.

2. Meanwhile, in a small bowl, stir hoisin with garlic, ginger, sugar and oil until sugar is dissolved. Stir in sherry and chili-garlic sauce.

3. When ribs are tender, drain well.

4. When ready to barbecue, oil grill and heat to medium. Brush ribs with sauce and place on the grill. Barbecue, turning and basting often with sauce, until well glazed and hot through, about 15 minutes. When ribs are done, remove to a cutting board. Slice into individual ribs or 4 rib portions and serve.

Get Ahead: Cover boiled ribs and refrigerate for up to 3 days, or freeze for up to 1 month. Brush with sauce just before grilling.

Bring It Indoors: If you don’t want to barbecue, broil ribs on a large baking sheet. Baste occasionally with sauce until ribs are thickly glazed, about 15 to 20 minutes.

Nutrients per serving: 35 g protein 40 g fat 19 g carbohydrates 1 g fibre 2 mg iron 28 mg calcium 585 mg sodium 582 calories

Apple-Cranberry Crumbles

Preparation time: 35 minutes
Baking time: 45 minutes
Makes 6 to 8 Servings

1 cup (250 mL) quick or large-flake oats (not instant)
1/3 cup (75 mL) plus 2 tbsp (30 mL) all-purpose flour
1 1/3 cup (325 mL) lightly packed brown sugar
1/3 cup (75 mL) skin-on whole almonds
1/3 cup (75 mL) unsalted butter, cubed, at room temperature
½ of 300 g pkg fresh or frozen cranberries, thawed, about 1 ½ cups (375 mL)
8 apples, preferably McIntosh or Granny Smith
1 tsp (5 mL) cinnamon
½ tsp (2 mL) ground nutmeg
¼ cup (50 mL) orange liqueur (optional)
1 tsp (5 mL) vanilla extract

1. Preheat oven to 350°F (180°C). For topping, stir oats with 1/3 cup (75 mL) each flour and sugar in medium bowl. Coarsely chop almonds, then stir in. Using a fork or your hands, stir or work in butter until crumbly.

2. For filling, coarsely chop cranberries and place in a large bowl. Peel and core apples, slice into very thin wedges, then add to cranberries. Stir in remaining 1 cup (250 mL) sugar, remaining 2 tbsp (30 mL) flour, cinnamon and nutmeg. Toss until evenly mixed. Stir in orange liqueur (if using) and vanilla.

3. Divide apple mixture among 6 to 8 ovenproof coffee cups, ramekins or soufflé dishes that will each hold about 1 ½ cups (375 mL) mounded fruit. Mixture will sink, so make sure to mount it high, then firmly press down. Generously sprinkle with topping. Place on a large, rimmed baking sheet. Bake in centre of preheated oven until apples are tender, 45 to 50 minutes. Great warm or at room temperature.

Indulge: Create a scented whipped cream by adding pinches of ground nutmeg, cinnamon or cardamom to whipped cream. Dollop on crisps.

Nutrients per serving: 4 g protein 12 g fat 74 g carbohydrates 6 g fibre 2 mg iron 63 mg calcium 17 mg sodium 408 calories