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Salisbury steak with roasted-garlic mash

Today's Parent | posted Monday, Jan 12th, 2015

Preparation time: 15 minutes

Total time: 35 minutes

Makes: 6 adult servings

Salisbury steak with roasted-garlic mash


  • 2 heads garlic, halved crosswise
  • 6 yellow potatoes, peeled and quartered
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 egg, beaten
  • 1 tbsp Worcestershire sauce
  • 3/4 tsp salt, divided
  • 1/2 cup store-bought dry bread crumbs
  • 1/2 cup finely chopped parsley, optional
  • 1 500-g pkg lean ground beef
  • 1/4 cup butter, divided
  • 2 tbsp all-purpose flour
  • 1 1/2 cups beef broth
  • 2/3 cup 35% cream


  • Preheat oven to 450F. Wrap both garlic halves in foil. Roast in centre of oven until cloves are tender, about 30 min.
  • Boil potatoes in a large saucepan. Reduce heat to medium and gently boil until tender, about 30 min.
  • Stir onion with minced garlic, egg, Worcestershire, 1/2 tsp salt, bread crumbs and parsley in a medium bowl. Crumble in meat. Using a fork or your hands, gently mix. Form into 6 oval-shaped steaks, each about 1/2-in. thick.
  • Melt 1 tbsp butter in a large non-stick frying pan over medium. When hot, add 3 steaks. Cook until lightly browned on each side, about 3 min per side. Remove to a large plate. Repeat with remaining steaks, then remove to plate. Stir in flour, then gradually add broth. Bring to a boil. Return steaks and any juices to pan. Reduce heat to medium-low, then simmer, covered, until steaks are cooked through, about 5 more min.
  • Drain potatoes and return to saucepan over low. Squeeze garlic from cloves into potatoes. Mash well with remaining 3 tbsp butter, 1/4 tsp salt and cream.

Originally published in the Today’s Parent February 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

Ned Bell’s Lobster Nachos

BT Vancouver | posted Wednesday, Jan 7th, 2015

They can be made with crispy wontons ‘chips’ or the more traditional corn chips!

Avocado mash:
6 avocados, mashed with the juice of 1 lime
3 tbsp extra olive oil
Sea salt & cracked black pepper to taste

Lobster Mix:
6 cooked lobster, chopped

Red Miso Maple Dressing
For the dressing:
– 2 tbsp red miso paste, 2 tbsp Dijon mustard, 1 tbsp chili paste
2 tbsp maple syrup
(honey is a great substitute)
2-3 limes, juice & zest, 2 cups canola oil (puree in a Vita Mix blender)
You will have lots of leftover dressing, its great on grilled fish, roasted meats or baked tofu!

Sweet & Sour Jalapenos:
10 jalapenos, sliced thin
1 cup honey
1 cup white wine vinegar
1 cup water
2 tbsp salt
Bring all ingredients to a simmer, turn off and let cool

Assemble the way you would normal nachos, these are served chilled so no need to bake them, although they would be delicious baked with white cheddar crumbled on top!
Garnish with sweet & sour jalapenos
If you want some cheese, crème fraiche or queso fresco would be an awesome addition!

Ned Bell’s Dungeness Crab Brioche Buns

BT Vancouver | posted Wednesday, Jan 7th, 2015

For these buns, which are more like an east coast traditional roll, you need to bake or buy a mini brioche loaf! Brioche is rich and buttery bread and when its buttered and toasted it is decadent and delicious.
You will need 1 mini loaf per person.
3 oz of ultra fresh cooked Dungeness crab meat.

For the Black Truffle Mayo:
1 cup mayo, homemade or Hellman’s
1 tbsp truffle paste
Salt and pepper
1 lemon

Pickled Shallots:
10 shallots sliced thin
1 cup honey
1 cup champagne vinegar
1 cup apple juice
2 tbsp salt
Bring all ingredients to a simmer, turn off and let cool

Chicken meatballs

Cityline | posted Monday, Jan 5th, 2015

You can put it in soup, your next bowl of pasta or in a sub! Chef Massimo Capra‘s meatball recipe is delicious no matter how you eat it!

Chicken meatballs


  • 1 lb ground chicken
  • 1 cup cooked chicken breast, diced small
  • ½ cup Ricotta cheese, dry
  • ½ cup parsnips, diced small
  • 1 tsp garlic, minced
  • 2 tbsp butter
  • 1 tbsp parsley, chopped
  • 1 tsp sage, minced
  • ½ cup Asiago cheese, diced small
  • 2 eggs
  • Salt to taste
  • Pepper to taste
  • ½ cup bread crumbs + more for rolling


Sauté the parsnips and the garlic in butter, cooking until the parsnip is tender.

Add the sage and cook to develop the aroma, then drain and set aside to cool.

Place the ground chicken, cooked chicken, ricotta, parsley, eggs and bread crumbs in a large bowl, and mix together all ingredients by hand.

Now add the parsnips, season with salt and pepper, add the cheese and mix well. Set aside for 30 minutes.

Form the meatballs about the size of a golf ball and roll them into the bread crumb. Then place them on a tray and refrigerate for 30 minutes.

Sauté the meatballs in a frying pan with some oil, rolling them around to seal the surface all around.

Bake in a preheated oven at 325F until cooked through, for about 20 to 30 minutes.

Courtesy Massimo Capra

Wild Rice Salad

BT Vancouver | posted Monday, Jan 5th, 2015

Soak rice overnight
1 cup of wild rice per 3 cups of liquid
Enough water to cover
Bring water to a boil then remove from heat and cover and simmer for an hour and a half
Add cranberries, traper’s tea, nettle, and dried juniper berries
Stir it up until moist and then strain it

Teaspoon of Dijon mustard
5 crushed juniper berries
1/2 teaspoon of dried nettle
1/4 cup dried cranberries
Juice of half a lemon
Splash of olive oil & good salt
Mix together in bowl add rice

Place salmon over salad and serve.

Braised pork shoulder with onions

Cityline | posted Monday, Dec 15th, 2014

Get your holiday cooking started with this delicious, melt-in-your-mouth entrée! Ricardo shows us a wonderful alternative to the traditional turkey.

Braised pork shoulder with onions


  • 1 boneless pork shoulder, about 4 lbs (1.8 kg), not tied
  • 1/3 cup olive oil
  • 4 large Spanish onions, diced
  • 2 tbsp unbleached all-purpose flour
  • 3 cups white wine
  • 3 cups chicken broth
  • ¼ cup Dijon mustard
  • ¼ cup whole-grain mustard
  • Salt and pepper


With the rack in the middle position, preheat the oven to 350F.

In a large oven-proof pan, brown the meat in 30 mL (2 tablespoons) of oil. Season with salt and pepper. Set aside on a plate.

In the same pan, gently brown the onions in the remaining oil until well caramelized.

Season with salt and pepper. Sprinkle with the flour and stir to combine. Add the wine and bring to a boil.

Return the meat to the pan and add the remaining ingredients. Bring to a boil. Cover and braise in the oven for 2 hours. Remove the lid and continue cooking for about 1 hour or until the meat falls off easily with a fork.

Serves 8

Courtesy Ricardo Larrivee

Ultimate roast beef & gravy

Cityline | posted Monday, Dec 8th, 2014

A roast beef dinner will wow your guests, and it’s not as hard to make as you might think! Claire Tansey shows us how it’s done. (And don’t forget all of the delicious side dishes, too!)

Ultimate roast beef & gravy

Prep time: 15 minutes
Total time: 4 hours
Serves 8
Per serving: 493 calories, 40 g protein, 3 g carbs, 33 g fat, 852 mg sodium


  • 2-kg bone-in prime rib roast
  • 1/4 cup Dijon mustard
  • 1 tbsp fresh thyme leaves
  • 2 tsp kosher salt
  • 3 tbsp all-purpose flour
  • 3 cups low-sodium beef broth


Arrange roast, bone-side down, on a rack in a large roasting pan. Stir Dijon with thyme in a small bowl. Rub roast with salt. Season with fresh pepper. Brush mustard mixture over meat. (Don’t coat bottom.) Let stand, uncovered, until meat comes to room temperature, about 2 hours. While roast is standing, preheat oven to 350F.

Roast in centre of oven, uncovered, until a meat thermometer inserted in centre of meat reads 120F. This should take 1 hour to 1 hour and 45 minutes.

Transfer meat to a carving board  and loosely cover with foil. Let stand 45 minutes before carving.

Discard fat, leaving 3 tbsp in roasting pan with pan juices. Set pan over 2 burners on medium-high or pour liquid into a large, wide saucepan. When liquid starts to simmer, add flour, stirring constantly. Gradually whisk in broth. Stir constantly until gravy starts to simmer. Reduce heat and continue simmering, stirring often, until thickened, about 5 minutes. Serve with roast beef.

Courtesy Claire Tansey

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