250 fast, fresh recipes from the chatelaine kitchen

modern classics

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MODERN CLASSICS
250 FAST, FRESH RECIPES FROM THE CHATELAINE KITCHEN
RECIPES COMPILED AND EDITED BY VICTORIA WALSH

Copyright © 2010 Rogers Publishing Ltd. All rights reserved. No part of this work covered by the copyright herein may be reproduced or used in any form or by any means—graphic, electronic or mechanical without the prior written permission of the publisher. Any request for photocopying, recording, taping or information storage and retrieval systems of any part of this book shall be directed in writing to The Canadian Copyright Licensing Agency (Access Copyright). For an Access Copyright license, visit www.accesscopyright.ca or call toll free 1-800-893-5777. Care has been taken to trace ownership of copyright material contained in this book. The publisher will gladly receive any information that will enable them to rectify any reference or credit line in subsequent editions.

Library and Archives Canada Cataloguing in Publication Data Chatelaine’s modern classics : 250 fast, fresh recipes from the Chatelaine kitchen Includes index. ISBN 978-0-470-73982-2 1. Cookery. TX714.C465 2010 641.5 C2010-901592-4

Production Credits Editor: Leah Marie Fairbank Creative direction and interior design: Ian Koo Composition: Interrobang Graphic Design Photography: Yvonne Duivenvoorden Cover design: Sandy Kim Managing Editor: Alison Maclean Production Editor: Lindsay Humphreys Production Assistant: Sarah Lichter Food styling: Ashley Denton/Judy Inc. Prop styling: Carolyn Souch/Judy Inc. Printer: Printplus Ltd. John Wiley & Sons Canada, Ltd. 6045 Freemont Blvd. Mississauga, Ontario L5R 4J3 Printed in China 1 2 3 4 5 PP 14 13 12 11 10

acknowledgements
THE CHATELAINE TEAm This book was made possible through the efforts of the talented team at Chatelaine: Rebecca Caldwell, Philina Chan, Anna Cipollone, Katie Dupuis, Jane Francisco, Rachel Giese, Megan Griffith-Greene, Maureen Halushak, Sandy Kim, Alicia Kowalewski, Alex Laws, Sue Marteleira, Myles McCutcheon, Vanessa Milne, Melanie Morassutti, Jen O’Brien, Erika Oliviera, Marnie Peters, Erinn Steringa, Doug Wallace, Cameron Williamson, Heather Trim and Meaghan Baron. THE CHATELAINE KITCHEN Thank you to the many talented cooks who develop and test recipes in the Chatelaine Kitchen every day. Special thanks to former food editor Monda Rosenberg for 30 years of contributions to kitchens across the country. BEHINd THE sCENEs We are grateful for the hard work and support of our friends at John Wiley & Sons Canada: Meghan Brousseau, Leah Fairbank, Ian Koo, Alison Maclean, Lindsay Humphreys, Judy Phillips and Jennifer Smith. spECIAL THANKs Thanks to friends and family for their support: Eleanor Anckaert, Brunch Club, Michael Erickson, Jennifer Goldberg, Betty Jarvie, the Jarvie family, George Kiddell, Isla Macpherson, Susan Macpherson, Scott McCallum, the Millet family, Leanne Stanton, Tara Sullivan, Brianne Walsh, Katrina Walsh, David Williams, Lou Williams and Margaret Williams.

introduction
From THE CHATELAINE KITCHEN We know this sounds familiar: It’s 2 p.m. and you suddenly wonder, what’s for dinner? It has to be delicious, easy, fast, nutritious and affordable . . . easier said than done! So what’s on the menu? At Chatelaine, we hear you. Every night we go home to our own kitchens to face the same dilemma. But we believe that everyday cooking can be satisfying and fun, a pleasure instead of a chore. So, even after more than 80 years of fabulous recipes, the Chatelaine Kitchen continues to develop simple, mouth-watering solutions for every meal of the day. Of course, like you, we have high expectations of our recipes, so we test and retest each one to make sure it’s as reliable as it is tasty. For this collection, we’ve chosen 250 of our best triple-tested recipes that have earned our seal of approval. We hope they’ll soon become family favourites for you. Cheers!

breakfast and brunch

Never skip breakfast again! Weekdays start better with homemade spiced granola and quinoa porridge. And weekend brunches are fun and effortless with stuffed French toast and easy eggs Benedict.
Perfect Omelette 4 Baked Croque Monsieur 7 Chocolate-Stuffed French Toast 8 Easy Eggs Benedict 10 Spicy Baked Eggs Ranchero 12 Spinach and Chèvre Frittata 13 Smoked-Salmon Nachos 14 Fresh Fruit Salad with Lime-Ginger Drizzle 17 Sharp-Cheddar Zucchini Bread 18 Cranberry-Bran Muffins 21 Decadent Chocolate Brownie Muffins 22 Quick Quinoa Porridge 23 Scrumptious White Chocolate Scones 25 Maple and Candied-Ginger Granola 26 Best Buttermilk Pancakes 28 Roasted Sugary Rum Bacon 31 Cheddar, Pepper and Potato Bake 32 Creamy Bacon-and-Egg Pie 35

breakfast and brunch

Perfect Omelette
Pre Par ation time 5 minutes Cooking time 3 minutes makes 1 ser ving

fillings Keep it fresh with sliced roasted red pepper and snipped chives
•–Chopped •–Prosciutto,

3 eggs Salt 2 tsp (10 mL) butter Filling (see sidebar for suggestions) 1. In a bowl, gently whisk eggs with salt and 1 tbsp (15 mL) water. Melt butter in a medium non-stick frying pan with sloping sides over medium heat. Swirl as it melts to coat both the bottom and sides of pan. 2. Add egg mixture, but don’t stir. When edge is set, after 1 minute, use a spatula to lift edge of omelette, pulling toward the centre, and tilting pan so uncooked, liquid egg mixture runs underneath. Slowly repeat until mixture is set, 2 to 3 more minutes. 3. Sprinkle filling, if using one, across centre of omelette. 4. Tilt pan beside a plate. For a three-fold rolled omelette, lift top third of omelette over filling, then tilt pan so omelette rolls onto itself and onto plate, smooth-side up. For a folded omelette, slip spatula under unfilled side and fold over filling.
Nutrie Nt s per ser vi Ng 19 g Pr o t ein 23 g f at 1 g Carboh y dr ates 0 g fibre 2 mg ir on 78 mg Cal Cium 237 mg sodium 285 Cal ories

tomatoes, chopped fresh dill and sliced bocconcini (shown at right).
•–Sliced

strawberries, crème fraîche or sour cream, shredded basil and freshly ground black pepper
•–Chopped

fresh mint and ricotta cheese

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breakfast and brunch

Baked Croque Monsieur
Pre Par ation time 15 minutes t o asting time 20 minutes r efriger ation time 8 hours baking time 45 minutes makes 6 ser vings

12 slices regular white bread 8 eggs 2 tbsp (30 mL) Dijon mustard 2 cups (500 mL) 2% milk or half-and-half cream 1 tsp (5 mL) salt 8 thin slices ham or prosciutto 3 cups (750 mL) grated swiss or cheddar cheese 1. Preheat oven to 350°F (180°C). Remove crusts from bread if you wish. Place slices on a large baking sheet. It’s okay if they overlap a little. Toast in centre of preheated oven for 20 minutes. Turn slices over halfway through toasting time. Meanwhile, lightly coat or spray a 9- × 13-inch (3 L) glass baking dish with oil. In a large bowl, whisk eggs with Dijon. Whisk in milk and salt. Cut ham into thick strips. 2. Place 6 slices toasted bread in a single layer on bottom of baking dish. It’s okay to squish them in. Pour one-third of egg mixture evenly overtop. Sprinkle with 1 cup (250 mL) cheese. Scatter ham over cheese, then sprinkle with another 1 cup (250 mL) cheese. Cover with remaining 6 bread slices. Firmly press bread down with your hands. If it’s not lying flat, trim edges. Pour remaining egg mixture evenly overtop. Sprinkle with remaining 1 cup (250 mL) cheese. Cover and refrigerate at least 8 hours or overnight. 3. When ready to bake, place oven rack in bottom third of oven. Preheat oven to 350°F (180°C). Bake cold casserole, uncovered, until top is golden, about 45 minutes. Slice and serve immediately. Great served with our Easy Arugula and Hazelnut Salad (page 86).
Nutrie Nt s per ser vi Ng 39 g Pr o t ein 28 g f at 33 g Carboh ydr ates 1 g fibre 3 mg ir on 742 mg Cal Cium 1543 mg sodium 545 Cal ories

What is it? The traditional French croque monsieur is a ham-and-cheese sandwich that’s dipped in egg, then cooked in butter just like French toast. A croque madame has the addition of a fried egg, but in North America this sandwich often lends itself to creative twists, with the substitution of various cheeses, or chicken.

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breakfast and brunch

Chocolate-Stuffed French Toast
Pre Par ation time 25 minutes r efriger ation time 1 hour baking time 16 minutes makes 14 PieCes

1 large baguette 2 52-g caramel-filled chocolate bars, broken into squares 3 eggs 1 cup (250 mL) milk 2 tbsp (30 mL) granulated sugar 1 tsp (5 mL) vanilla extract 3/4 tsp (4 mL) cinnamon or ground cardamom 1/2 tsp (2 mL) salt 3 tbsp (45 mL) unsalted butter, melted 1. Slice baguette into 1 1/2-inch- (4 cm) thick rounds. Using a serrated knife, cut through the middle of bottom crusty side of each round to make a slit large enough to hold a square of chocolate. Widen slits and tuck a piece of chocolate into each. Place in a 9- × 13-inch (3 L) baking dish, bunching bread close together to fit. In a bowl, whisk eggs with milk, sugar, vanilla, cinnamon and salt. Pour over bread. Turn pieces so they fully soak up egg mixture. Cover and refrigerate at least 1 hour or overnight. 2. Preheat oven to 450°F (230°C). Generously brush a large, wide baking sheet with about half of the melted butter. Space soaked bread on baking sheet so pieces aren’t touching. Bake in centre of preheated oven for 8 minutes. Remove from oven, brush tops of bread with remaining melted butter, then turn slices over. Continue to bake until each side is crusty and deep golden, 8 to 10 more minutes. Place toasts on plates. Serve drizzled with maple syrup.
Nutrie Nt s per piece 4 g Pr o tein 6 g f at 21 g Carboh y dr ates 1 g fibre 1 mg ir on 62 mg Cal Cium 279 mg sodium 159 Cal ories

Cooking tip Use up your day-old bread for this recipe — the results are even better than using fresh.

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breakfast and brunch

Easy Eggs Benedict
Pre Par ation time 30 minutes Cooking time 12 minutes makes 4 ser vings

Eggs

4 English muffins, split in half 8 slices peameal bacon or thick ham slices 8 eggs 1 tbsp (15 mL) white vinegar
saucE

1 cup (250 mL) unsalted butter 3 large egg yolks 2 tbsp (30 mL) freshly squeezed lemon juice or tarragon vinegar 1 tbsp (15 mL) hot water 1/2 tsp (2 mL) salt 2 tbsp (30 mL) finely chopped fresh tarragon (optional)

sWitCh it up •–Classic hollandaise sauce is made with lemon juice, but you can use tarragon vinegar (sold in most supermarkets) and fresh tarragon instead to make flavourful Béarnaise sauce.
•–Replace

1. Preheat oven to 200°F (90°C). For eggs, lightly toast muffin halves. Keep warm in oven on a baking sheet. (Warm plates in oven at the same time.) Coat a large frying pan with oil and set over medium heat. Add half the peameal and cook until hot and done as you like, 2 to 3 minutes per side. Place pieces on muffin halves and return to oven. Repeat with remaining bacon. Fill a wide pot with 2 inches (5 cm) water and bring to a simmer. Cover until you are ready to poach the eggs. 2. For sauce, melt butter in a small saucepan over medium-high heat, or microwave in a bowl. Skim and discard foam. Pour butter into a measuring cup, leaving white solids behind. 3. Place yolks, lemon juice, hot water and salt in a blender or food processor. Immediately whirl on high speed for 1 minute. If butter is not hot, reheat. While motor is running, slowly pour warm butter through hole in lid. Whirl until thickened, about 1 minute. Pour into an ovenproof bowl. Stir in tarragon if you wish. Keep warm in oven for up to 15 minutes. 4. Immediately prepare poached eggs. Start by adding white vinegar to simmering water. Crack an egg into a small dish, then slip into water. Repeat with 3 more eggs. You’ll need to cook eggs in 2 batches. Adjust heat so water gently simmers. Cook, uncovered, until whites are set and yolks are done as you like, 2 to 6 minutes. (We like the yolks runny.) 5. Place 2 peameal-topped muffin halves on 2 plates. Using a slotted spoon, remove poached eggs. Dab whites with a paper towel to absorb water and place an egg on each muffin. Whisk hollandaise sauce and spoon overtop. Serve immediately, then repeat poaching and this step for 2 more servings.
Nutrie Nt s per ser vi Ng 31 g Pr o tein 71 g f at 29 g Carboh y dr ates 2 g fibre 4 mg ir on 179 mg Cal Cium 1441 mg sodium 883 Cal ories

peameal bacon with smoked salmon, sautéed tomato slices or blanched asparagus.
•–In

place of English muffins, use hash-brown patties, crumpets or homemade scones (see our plain version of Scrumptious White Chocolate Scones, page 25).

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breakfast and brunch

Spicy Baked Eggs Ranchero
Pre Par ation time 10 minutes Cooking time 8 minutes baking time 15 minutes s t anding time 5 minutes makes 8 ser vings

4 chorizo or Italian sausages 1 red onion, chopped 1 green or yellow pepper, chopped 1 1/2 cups (375 mL) bottled chunky salsa 2 cups (500 mL) grated cheddar cheese 2 tbsp (30 mL) all-purpose flour 8 eggs 2 green onions, sliced 1. Preheat oven to 375°F (190°C). Oil a large frying pan set over medium heat. Prick sausages in several places and place in pan. Turn often until browned, 4 to 6 minutes. Remove from pan. It’s okay if they aren’t completely cooked. Slice into thin rounds. Coat pan with more oil, then add onion and pepper. Stir often until they start to soften, about 3 minutes. Add salsa and stir until hot, 1 to 2 minutes. Stir in sausages. In a small bowl, toss half the cheese with flour. Stir into salsa mixture in pan, then spoon over bottom of a 9- × 13-inch (3 L) baking dish. 2. Crack eggs overtop salsa mixture, spacing so they don’t touch. Sprinkle with remaining cheese. Bake, uncovered, in centre of preheated oven until whites of eggs are set but centres are still runny, 15 to 20 minutes. Let stand 5 minutes, then spoon onto plates. Sprinkle with green onions and serve immediately.
gEt ahEad Prepare Step 1. Cover and refrigerate overnight. When ready to bake, cover pan with foil. Bake in centre of preheated oven until mixture is hot, 15 to 20 minutes. Uncover and stir. Add eggs and continue with recipe as directed.
Nutrie Nt s per ser vi Ng 35 g Pr o t ein 47 g f at 12 g Carboh y dr ates 2 g fibre 3 mg ir on 268 mg Cal Cium 1560 mg sodium 611 Cal ories

Chatelaine kitChen tip If you’re not a hot-spice fan, just skip the chorizo sausages and use mild Italian instead.

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breakfast and brunch

Spinach and Chèvre Frittata
Pre Par ation time 10 minutes Cooking time 3 minutes baking time 40 minutes s t anding time 5 minutes makes 9 PieCes

1 each small red and yellow or orange pepper 1 tsp (5 mL) butter 4 cups (1 L) baby spinach, lightly packed 1 green onion, thinly sliced 5 oz (140 g) log goat cheese 12 eggs 1 tbsp (15 mL) Dijon mustard 1/2 tsp (2 mL) salt 1. Preheat oven to 325°F (160°C). Lightly spray with oil an 8-inch- (2 L) square baking dish. Chop peppers into 1-inch (2.5 cm) pieces. Melt butter in a large frying pan over medium-high heat. Add peppers and stir often until they start to soften, 3 to 5 minutes. Remove from heat. Stir in spinach and onion just until they start to wilt. Turn into baking dish. Crumble cheese overtop. 2. In a large bowl, whisk eggs with Dijon and salt. Pour over pepper mixture and stir to evenly coat. Bake, uncovered, in centre of preheated oven until top is golden and centre is set, 40 to 50 minutes. Remove from oven and let stand 5 minutes, then cut into pieces. Tastes great warm, or cover and refrigerate and serve cold the next day.
gEt ahEad Prepare frittata but don’t bake. Cover dish with foil and refrigerate

test kitChen tip This baked brunch dish makes for an easy entertaining main course. A perfect side dish is The Modern Cobb salad (page 82).

overnight. Remove from fridge and gently stir to evenly mix. Bake, uncovered, as directed. You may need to add a few extra minutes of baking time. Baked frittata will keep well in fridge for up to 1 day.
Nutrie Nt s per piece 12 g Pr o t ein 11 g f at 3 g Carboh y dr ates 1 g fibre 2 mg ir on 94 mg Cal Cium 314 mg sodium 160 Cal ories

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breakfast and brunch

Smoked-Salmon Nachos
Pre Par ation time 15 minutes baking time 10 minutes makes 8 t o 10 ser vings

3 bagels Cooking spray Pinches of regular or garlic salt 1 green onion 1 lemon 8 oz (250 g) block cream cheese, at room temperature 2 tbsp (30 mL) milk 8 to 10 slices smoked salmon, preferably wild 1/4 red onion 1 avocado 3 tbsp (45 mL) drained capers 1/4 cup (50 mL) fresh mint (optional) 1. Arrange racks in top and bottom thirds of oven. Preheat oven to 350°F (180°C). Carefully slice each bagel into 4 thin rounds. Lightly spray both sides with cooking spray, then sprinkle with salt. Arrange in a single layer on 2 baking sheets. 2. Bake in preheated oven until edges are lightly golden, 5 to 6 minutes per side. Switch racks halfway through baking time. Cool completely. 3. Thinly slice green onion. Finely grate 1/2 tsp (2 mL) peel from lemon. Place cream cheese and milk in a large bowl. Using a wooden spoon, beat until smooth. Stir in onion and lemon peel. Slice salmon into thick strips. Thinly slice red onion into strips. Slice avocado in half and discard pit. Scoop flesh from peel and coarsely chop avocado. 4. To assemble, spread bagels with cream cheese mixture. Arrange on a large platter so they don’t overlap too much. Scatter smoked salmon, red onion, avocado and capers overtop. Coarsely chop or shred mint (if using) if leaves are large. Leave small leaves whole. Sprinkle overtop. Squeeze a little juice from lemon overtop if you wish.
gEt ahEad Store baked bagel rounds in an airtight container at room temperature for up to 2 days. Assemble nachos just before serving.
Nutrie Nt s per ser vi Ng 8 g Pr o tein 14 g f at 15 g Carboh y dr ates 2 g fibre 1 mg ir on 47 mg Cal Cium 386 mg sodium 209 Cal ories

shortCut If you’re tight for time, skip the work of making your own bagel chips and buy some instead. go Wild Any type of smoked salmon will work well in this recipe, but we prefer using wild salmon because of its fantastic flavour and bright colour.

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