These cosy dishes will add joy to winter
Now’s the time when a lot of Canadians wish they could bid winter farewell forever . . . or at least until next December. But there are a couple of ways to enjoy the long season: 1. Get out there! When you’re properly bundled up, the cold is a snap to manage, whether you’re building a snow fort with the kids, slaloming downhill or strolling through the neighbourhood. 2. Get cooking! With these four heartwarming recipes, not only will you enjoy a toasty afternoon in the kitchen, you’ll be able to savour all the comforting results throughout the week. If there are any leftovers, that is.
Spice-Rubbed Pork Chops
Ricardo Tested You wouldn’t think that a recipe that requires just 10 minutes of prep could yield such remarkable results, but that’s the thing with pork chops: They’re fast and delicious. This recipe pairs them with a brown sugar rub filled with the five-alarm fragrance of chili powder, black pepper, cumin and garlic, which caramelizes into the most delectable crust. I guarantee this recipe will wind up on your regular weeknight roster. 1 tbsp (15 mL) coarse salt 1 tbsp (15mL) brown sugar 1 tbsp (15 mL) chili powder 1/2 tsp (2 mL) ground black pepper 1/2 tsp (2 mL) ground cumin seeds 1/4 tsp (1 mL) garlic powder 4 bone- in pork chops, 1 inch (2.5 cm) thick, trimmed In a bowl, combine all the ingredients, except for the pork chops.
Place the meat on a plate. Coat and rub with the spice mixture. Cover and refrigerate for at least 2 hours or overnight.
Preheat the grill, setting the burners to medium-high. Oil the grate.
Grill the pork chops for 4 to 5 minutes on each side for mediumrare doneness. Let rest for 5 minutes. If desired, garnish with chopped celery leaves.
Makes 4 servings.
Beef and Leek Confit Open-Faced Sandwich
Ricardo Tested Here’s an open-faced sandwich you’ll want to savour with a knife and fork, and ideally a good glass of wine. The linchpin component here is the leek confit, which sounds fancy but is easy as pie to make: It’s simply seasoned leeks baked for 40 minutes in cream and butter. Served over crusty country bread and topped with hot mustard, cheese, arugula and thinly sliced flank steak, it makes for a simple but memorable meal. For leeks: 2 leeks, cut into pieces 1 1⁄ inches 4 (3 cm) thick 1/4 cup (60 mL) 35 per cent heavy cream 1/4 cup (55 g) cold butter, cubed Salt and pepper, to taste For beef: 1 flank steak or beef strip loin, about 1 lb (450 g) 2 tbsp (30 mL) olive oil For sandwiches: 4 slices country bread 2 tbsp (30 mL) Dijon mustard 8 oz (200 g) firm cheese (Marechal, Comté, Gruyère), cut into 4 slices 1 cup (25 g) baby arugula Pepper, to taste To make the leek confit, with the rack in middle position, preheat the oven to 400 F (200 C).
In a baking dish, spread the leeks in an even layer and cover with the cream and butter. Season with salt and pepper. Cover and bake for 40 minutes. Uncover and continue baking for about 5 minutes. Set aside.
Meanwhile, to prepare the beef, heat oil in skillet over medium heat. Add meat and brown on both sides until desired doneness. Set aside on a plate and let rest for about 15 minutes. Thinly slice the meat.
To make the sandwiches, move oven rack to highest position and preheat broiler.
Place bread slices on a baking sheet. Spread with mustard and cover with cheese. Broil for about 5 minutes or until cheese is melted and bread begins to toast.
Garnish with sliced beef, leeks and arugula. Generously season with pepper.
Makes 4 servings.
Cheddar and Broccoli Soup
Ricardo Tested Broccoli is a hard sell for some kids, but not in this recipe, which includes so many other favourite flavours: cheddar cheese, cream, chicken broth, even ham! The result is a hearty soup that’s creamy, salty and smoky, and the embodiment of wintry comfort food.
Make a double batch and you’ll have enough to warm your soul every day for lunch this week. 1 shallot, finely chopped 1 clove garlic, finely chopped 3 tbsp (40 g) butter 4 thin slices ham, finely chopped 1/4 cup (40 g) unbleached all-purpose flour 1 pinch ground nutmeg 3-1/2 cups (875 mL) chicken broth 1/2 cup (125 mL) 35 per cent heavy cream or 15 per cent cooking cream 1 tsp (5 mL) whole-grain mustard 2-1/2 cups (225 g) grated mild orange cheddar cheese 4 cups (1 L) cooked broccoli florets In a saucepan over medium heat, soften shallot and garlic in butter. Add ham and cook for 2 minutes. Sprinkle with flour and nutmeg and cook for 1 minute, stirring constantly.
Add broth, cream and mustard. Bring to a boil over medium heat, stirring with a whisk. Simmer gently for about 5 minutes. Remove from heat and stir in cheese until it is melted completely. Add broccoli and heat through, without boiling. Lightly season with salt and pepper. Transfer to serving bowls. Makes 4 servings.
Warm Caramel and Pecan Pudding Cake
Ricardo Tested This decadent recipe has its roots in Quebec’s pouding chômeur — with a few creative tweaks, of course. I wanted to add another dimension to the traditional caramel, so I threw in pecans to mimic the filling of another classic dessert: pecan pie.
The batter, too, got an upgrade thanks to ground almonds, which impart a nutty flavour and wonderful texture.Serve this dessert hot, à la mode, and you won’t wish for warmer weather at all. For the pecan caramel: 1-1/2 cups (315 g) sugar 1 cup (250 mL) water, warmed 2 cups (500 mL) 35 per cent heavy cream, warmed 1-1/2 cups (150 g) toasted pecans, chopped For the batter: 1 cup (150 g) unbleached all-purpose flour 1/2 cup (65 g) almond flour 1-1/2 tsp (7 mL) baking powder 1/4 tsp (1mL) salt 1/2 cup (115 g) unsalted butter, softened 1/4 cup (55 g) sugar 1 egg 2/3 cup (150 mL) milk For the pecan caramel, in a saucepan over medium heat, bring sugar and 1/4 cup (60 mL) of water to a boil. Cook without stirring until the caramel turns an amber colour. Turn off heat and add remaining water. Gradually add cream — beware of splattering. Add pecans and mix thoroughly. Over medium-high heat, bring mixture to boil, stirring to melt any caramel that has solidified and pour into 8 cup (2 L) soufflé dish or square pan. Set aside.
For the batter, with the rack in the middle position preheat the oven to 350 F (180 C).
In a medium bowl, combine the flour, almond flour, baking powder and salt. Set aside.
In a large bowl, cream butter and sugar with electric mixer. Add egg and mix thoroughly. Add dry ingredients alternately with milk. Using an ice cream scoop, form balls of batter and place on the pecan caramel.
Bake for 35 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Serve warm or cold.
Makes 8 servings.