Canadian Living recently featured a an article promoting recipes rich in grains. This soup looked so comforting and satisfying, I knew that as autumn arrived it would be the perfect meal. Submitted for 'Zaar World Tour.
Found the orginal recipe on a Canadian cooking site and have modified it a bit to make this dish a bit lighter. If you have a favorite Bechamel sauce that you would prefer to use, by all means do so. Poisted for the Zaar World Tour.
Though the origins of the Pavlova are sometimes disputed, Australia or New Zealand, there is no doubt that this dessert from down under is a treat. This particular variation comes from Canadian Living on yields a delectable crisp shell and a soft gooey center. Worried about the calories? My friends on the Aussie/NZ inform me its best to use less whipped cream than to use lower calorie substitute. Guessing you could make some elegant individual pavlovas but would need to adjust baking time.
This is my personal rendition on a favorite from Quebec. The addition of pumpkin to ordinary mashed potatoes gives them an nice earthiness that goes well with roasted poultry or other autumnal fare. I have not tried it with canned pumpkin but will experiment eventually. Though I don't cook much with butter, you should feel free to add some more to suit your taste.
While many Acadians settled into what is now Lousiana, others settled into parts of Canada influencing the cuilinary traditions of that nation. This 100 year old recipe is a family fovorite from the kitchen of Darlene Dorey and found on the Internet. I love raisn cookies and this one truely looks a winner. The original posting did not offer cooking times or yield, but I'm estimating for this untried recipe based on baking experience. Once tested, I will modify.
This recipe originally appeared in the cookbook, A Taste of Quebec, and attributed to Renard Jacques, chef at Auberge Benedict Arnold in St. Georges. Although I am presenting it with it's original ingredients, when I made this I replaced the heavy cream with nonfat plain yogurt thinned a bit with low fat milk. The yogurt adds a slight tangy flavor to the soup.
Serious comfort food here. Well seasoned chicken with tender, carmelized onions and plaintains. I like to remove the skin after cooking, not before, in order to keep the chicken moist during baking. While we prefer breasts and thighs, you can use whichever pieces you prefer. I've done some minor revisions to this recipe from Canadian Living.
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