A multi-task menu
Dairy Farmers of Canada recipes perfect for today’s lifestyles
We are a nation of multi-taskers, where, at any given moment, there’s one thing or another being tossed and turned over our heads. School, work, sports, groceries, caring for family and friends and getting from here to there all the while jamming as many responsibilities in between.
Canadians sure have their work cut out for them.
We apply the same principles to our meal planning and recipe preparations, too — certainly our menu choices are all about keeping things sensational yet simple.
Just recently, the Dairy Farmers of Canada (a national organization representing Canadian dairy farmers that was founded in 1934) created a series of new recipes that are reflective of this new attitude, at the same time finding inspiration in Canada’s local, sustainable, hand-crafted foods. Nature’s pantry is evident in all foods that make Canada great.
Here’s a selection, created by wellknown food writer and recipe developer Heather Trim, perfect for the upcoming fall and winter season.
“These recipes truly pack a onetwo punch — not only do they champion some of the best foods Canada has to share, they nourish our families’ from the inside out,” says Trim.
And they’re perfect for the multiple-mayhem lifestyles we all seem to have.
For additional details and ideas, check out Qualitymilk.ca. MilkCalendar.ca. Dairygoodness.ca.
HEARTY SWEET POTATO AU GRATIN This versatile side dish will go well with pretty much everything.
2 medium sweet potatoes, about 1½ lb. (750 g) in total 2 Tbsp. (30mL) butter 1 large clove garlic, minced ½ tsp. (2mL) salt
2 Tbsp. (30mL) all-purpose flour 2 cups (500mL) 18% cream 2 Tbsp. (30mL) chopped fresh thyme (optional) ½ cup (125 mL) shredded aged Canadian Cheddar Preheat oven to 375F (190C). Peel potatoes; slice into rounds no thicker than 1/8 inch (0.3 cm). In a medium saucepan, melt butter over medium heat; add garlic and salt. Stir 1 minute. Whisk in flour until combined. Gradually add cream, whisking until combined.
Bring to a boil, whisking occasionally until thickened, for 2 to 3 minutes. Layer half of potatoes in an 8 x 8-inch (20 x 20 cm) baking dish. Scatter with half of thyme. Top with half of cream sauce. Repeat with remaining potatoes; drizzle remaining cream mixture over top.
Press potatoes to even out layers and coat in cream. Cover with foil. Bake for 30 minutes. Sprinkle with cheddar cheese and remaining thyme.
Bake uncovered for 15 minutes until bubbly and top is a deep golden brown. Let stand for 10 minutes.
SUPER EASY CHICKEN PARM Switch it up and turn it into an Italian sandwich.
½ cup (125mL) bottled tomato passata ¼ cup (60mL) dry Italian breadcrumbs 1 lb. (500g) boneless, skinless chicken breasts, about 2 2 Tbsp. (30mL) butter, divided 1 clove garlic, minced 2 Tbsp. (30mL) all-purpose flour 1 cup (250mL) milk
½ cup (125mL) shredded mozzarella ½ cup (125mL) grated Parmesan 2 Tbsp. (30mL) chopped fresh basil (optional) 4 small Italian buns (optional)
Preheat oven to 400F (200C). Spread passata over base of a 9 x 13-inch (3 L) casserole dish.
Place breadcrumbs on a plate. Horizontally slice chicken breasts in half to form 4 cutlets. Press both sides of each cutlet into breadcrumbs to coat. Set aside. Melt 1 Tbsp. (15mL) butter in a large nonstick frying pan. Add chicken, cooking until golden brown on each side for 2 to 4 minutes (chicken will not be cooked through). Place in casserole dish.
Wipe pan clean. Melt remaining 1 Tbsp. (15mL) butter in the clean pan. Add garlic; cook for 1 minute. Whisk in flour, then milk until blended. Bring to a boil, whisking until bubbly and thickened, about 2 to 3 minutes. Remove from heat and stir in mozzarella. Drizzle mozzarella sauce over chicken. Sprinkle with Parmesan. Bake for 15 minutes. Sprinkle with basil. Serve as is, or place chicken and some sauce in buns.
MILE-HIGH CHOCOLATE PUDDING PIE Who can resist this classic, chocolatey goodness?
1/3 cup (75mL) unsalted butter 1½ cups (375mL) chocolate cookie or graham wafer crumbs
¼ cup (60mL) EACH unsweetened cocoa powder, granulated sugar, cornstarch ¼ tsp. (1mL) salt
1 egg, lightly beaten
2½ cups (625mL) milk
¾ cup (175mL) finely chopped bittersweet or semisweet chocolate, about 3 oz. (90g) 2 Tbsp. (30mL) unsalted butter 1 Tbsp. (15mL) vanilla Topping:
1½ cups (375mL) 35% cream 2 Tbsp. (30mL) granulated sugar 1 tsp. (5mL) vanilla Coarsely grated chocolate (optional)
Preheat oven to 375F (190C).
Crust: Melt butter in a medium saucepan set over medium-low heat. Remove from heat; stir in crumbs. Turn into a 9-inch (23 cm) shallow glass pie plate. Press evenly up sides and on bottom of pie plate. Bake for 8 minutes in centre of preheated oven until set.
Filling: In a medium saucepan, whisk cocoa with sugar, cornstarch and salt. Whisk in egg as best as you can; add milk. Continue to whisk until smooth and no lumps remain. Set over medium heat. Stirring continuously, bring to a boil, 3 to 5 minutes. Filling will thicken and bubble. Reduce heat to low; simmer gently and stir for 1 minute. Add chocolate and butter. Stir until melted. Stir in vanilla. Turn into slightly cooled pie shell. Refrigerate for 2 hours or until cold and set.
Topping: Beat cream with sugar and vanilla until stiff peaks form. Spoon onto chilled pie. Swirl. Grate chocolate over top if using. Refrigerate until ready to eat. Best eaten within a day of making. Serves 8-10.
Variation: For a fancier version, use a 9-inch (23 cm) tart shell. Garnish with gooseberries, cherries and chocolate curls.
Clockwise from left, Hearty Sweet Potato au Gratin, Super Easy Chicken Parm and Mile-High Chocolate Pudding Pie