THEULTIMATEDINNERROLLS

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MENU SUBHEAD Bread winner p. 95 PARA STYLE Menu Recipe Name Paragraph Fuss-free mains p. 99

Style, p. 00 (MENUPAGENUMER CHARACTERSTYLE) Festive Feast p. 107

FRIDAY DINNER savoury-sweet Lemon and Herb tartlets p. 120 Spatchcock Chicken, p. 107 REtro treats p. 141

Peanut butter cups p. 146

the ultimate Dinner Rolls

We’ve discovered the perfect balance of ingredients to make the most unbelievably soft and fluffy rolls you’ll ever try.

BY IRENE FONG & THE TEST KITCHEN

HOW-TO VIDEO Oluptatusci conectiumque pa doloremodi nonsed estiur, que officiis eium eaqui quiam et,

HOW-TO VIDEO Watch how to make this recipe at canadianliving.com/ultimaterolls.

The Ultimate Dinner Rolls

Hands-on time: 20 minutes Total time: 4½ hours Makes: 20 rolls

To simplify dinner prep, bake and freeze these rolls in advance—if you can resist eating them fresh out of the oven. The secret to their divine texture is to use just enough flour to keep the dough from sticking to your hands.

3 tbsp granulated sugar 1½ cups milk ⅓ cup butter 1½ tsp salt 1 tbsp active dry yeast 1 egg 4½ cups all-purpose flour (approx)

Remove 1½ tsp of the sugar. Set aside. In saucepan, heat together 1¼ cups of the milk, ¼ cup of the butter, the remaining sugar and the salt over medium heat until butter is melted. Let cool to lukewarm, about 25 minutes.

Meanwhile, in small saucepan, heat remaining milk over medium heat until warm; pour into large bowl. Stir in reserved sugar until dissolved; sprinkle yeast over top. Let stand until frothy, about 10 minutes. Whisk in butter mixture and egg. Stir in 4 cups of the flour, 1 cup at a time, until soft ragged dough forms. Turn out onto lightly floured work surface; knead, adding as much of the remaining flour as needed to prevent dough from sticking, until smooth and elastic, about 10 minutes. Transfer to large greased bowl; turn dough to grease all over. Cover with plastic wrap or tea towel; let rise in warm draft-free place until doubled in bulk, about 1½ hours. Punch down dough. Turn out onto lightly floured work surface; divide dough evenly into 20 pieces. Shape 1 piece into ball, folding ends underneath and pinching at bottom; roll on work surface in circular motion, seam side down, into smooth ball. Repeat with remaining dough pieces. Place 2 balls of dough in centre of each of 2 greased 9-inch (1.5 L) round cake pans. Place 8 balls around centre of each. Cover with tea towel; let rise in warm draft-free place until doubled in bulk, about 1 hour. Dust with flour.

Bake in 375°F (190°C) ovenuntil rolls are golden and sound hollow when tapped, about 20 minutes. Let cool in pans for 10 minutes; transfer directly to racks. Melt remaining butter; brush over tops of rolls. (Make-ahead: Store in airtight container for up to 24 hours. Or freeze in resealable freezer bag for up to 1 week; thaw in bag at room temperature. Reheat in 325°F/160°C oven until warm, about 5 minutes.)

PER ROLL: about 148 cal, 5 g pro, 4 g total fat (2 g sat. fat), 23 g carb (1 g dietary fibre, 3 g sugar), 19 mg chol, 205 mg sodium, 69 mg potassium. % RDI: 3% calcium, 11% iron, 4% vit A, 26% folate.

CHANGE IT UP

The Ultimate Dairy-Free Pull-Apart Dinner Rolls

Add a pinch of salt; substitute milk with almond milk and butter with olive oil.

Use a scale to weigh each of the dough balls so they’re all the same size (about 50 grams each).

Charcuterie and Cheese Board

INGREDIENTS

1 pkg PC® Black Label Gorgonzola (200 g) Dolce DOP Soft Blue-Veined Cheese

1 pkg PC® Black Label White Fox Hard (250 g) Ripened Aged 12 Months Cheese 1 pkg PC® Black Label Comté Hard (150 g) Ripened Cheese 1 pkg PC® Black Label Jamón Ibérico (80 g) Dry-Cured Ibérico Ham Half 225 g-pkg PC® Salami Rustico Dry-Cured Salami, casing removed, thinly sliced 3 tbsp PC® Whole Grain Dijon (45 mL) Mustard

3 tbsp PC® Black Label Bacon (45 mL) Marmalade Spread 5 drained PC® Black Label Tricolore Mini Sweet Cherry Peppers, thinly sliced Half 350 g baguette, thinly sliced Half 150 g-pkg PC® Black Label Coconut & Date Artisan Crisps 3 apples ½ cup toasted walnut halves

(125 mL)

instructions

1. Divide large wooden board into thirds visually. Unwrap and arrange cheese on two-thirds of board, spacing to allow room for cutting. Cover with plastic wrap. Leave on counter to come to room temperature, about 30 minutes. 2. Place ham and salami on remaining third of board. Place mustard, marmalade and peppers into separate small bowls; arrange on board around cheese and meat. Place small spoons in condiment bowls and small knives near cheeses.

3. Mound baguette and crisps on board.

Core and slice apples; place on board with walnuts.

Quick&Easy

TESTED TILL PERFECT

These fuss-free mains mean there’s no need to shy away from weeknight entertaining. Feeding a crowd? Our slow cooker roast (page 100) serves up to eight people, and you can easily double the other recipes.

BY GILEAN WATTS & THE TEST KITCHEN

Orange- and Soy-Glazed Scallops With Coconut Basmati Rice

Hands-on time: 25 minutes Total time: 25 minutes Makes: 4 servings

Infused with the sweetness of coconut, basmati rice nestles sweet-and-sour glazed scallops. Garnish with orange segments for an extra hit of citrusy flavour and a pop of colour.

1 cup basmati rice, rinsed 1 cup coconut milk ½ tsp each salt and pepper ¼ cup chopped fresh cilantro 450 g jumbo scallops (20 to 40 count), patted dry 1 tbsp olive oil ½ cup orange juice 4 tsp sodium-reduced soy sauce ¼ tsp grated fresh ginger

In saucepan, combine rice, coconut milk, salt, half of the pepper and 1 cup water; bring to boil. Reduce heat to low, cover and simmer gently for 10 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork. Stir in cilantro.

Meanwhile, sprinkle scallops with remaining pepper. In large nonstick skillet, heat oil over medium-high heat; cook scallops, turning once, until golden and opaque, about 4 minutes. Remove to plate; keep warm. Drain oil from skillet. In bowl, stir together orange juice, soy sauce and ginger; add to skillet. Bring to boil. Reduce heat to simmer; cook, stirring often, until reduced by half, about 2 minutes. Serve scallops over rice; drizzle with glaze.

PERSERVING: about 421 cal, 24 g pro, 16 g total fat (11 g sat. fat), 45 g carb (1 g dietary fibre, 4 g sugar), 37 mg chol, 658 mg sodium, 619 mg potassium. %RDI: 5% calcium, 19% iron, 3% vitA, 25% vit C, 15% folate. Super fast

Seared scallops are ready in minutes!

If your scallops are on the small side, you may get more than 20 in 450 grams.If so, reduce their cooking time to three minutes.

Easy entertaining

Slow cooking frees your time!

Slow Cooker BalsamicBraised Pot Roast

Hands-on time: 15 minutes Total time: 8½ hours Makes: 6 to 8 servings

Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty coldweather dish.

1.85 kg boneless beef pot roast (top or bottom blade, or cross rib), trimmed ¾ tsp salt ½tsp pepper 1 onion, thinly sliced 4 cloves garlic, minced 1 bay leaf 1 cup sodium-reduced beef broth ½ cup balsamic vinegar 2 tbsp tomato paste 1 tbsp eachDijon mustard, liquid honey andWorcestershire sauce ½ tsp dried rosemary ⅓ cup all-purpose flour 2 tbsp chopped fresh parsley

Sprinkle beef with ½ tsp of the salt and ¼ tsp of the pepper. Set aside. In slow cooker, combine onion, garlic and bay leaf. Place beef over top. Whisk together broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper; pour over beef. Cover and cook on low until beef is tender, 8 to 10 hours. Transfer beef to cutting board; remove any butcher’s twine. Keep beef warm. Discard bay leaf. Skim fat from surface of cooking liquid. Whisk flour with ¼ cup water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in parsley. Thinly slice beef across the grain; serve with sauce.

PER EACH OF 8 SERVINGS: about 467 cal, 46 g pro, 25 g total fat (10 g sat. fat), 12 g carb (1 g dietary fibre, 6 g sugar), 134 mg chol, 502 mg sodium, 492 mg potassium. % RDI: 4% calcium, 37% iron, 1% vit A, 7% vit C, 9% folate.

For the most flavourful sauce, choose a good-quality balsamic vinegar. Taste the sauce before serving; if it’s very tangy, stir in up to one tablespoon of granulated sugar until dissolved for sweetness.

Pork Puttanesca With Creamy Polenta

Hands-on time: 30 minutes Total time: 30 minutes Makes: 4 servings

Common pantry ingredients such as olives, anchovies and capers give classic Italian puttanesca sauce loads of savoury flavour. Buttery polenta is perfect for soaking up all of the sauce’s full-bodied goodness.

Pork Puttanesca:

4 bone-in pork rib chops (about 1 kg total), trimmed pinch each salt and pepper 1 tbsp olive oil 1 onion,diced 2 cloves garlic, minced ¼ tsp hot pepper flakes 1 can (796 mL) diced tomatoes ¼ cup Kalamata olives, pitted and chopped 1 tbsp capers, drained and chopped 1 anchovy fillet, minced 2 tbsp chopped fresh parsley

Creamy Polenta:

¾ cup cornmeal ½ tsp each salt and pepper 2 tbsp butter, cubed

Pork Puttanesca: Sprinkle pork with salt and pepper. In large nonstick skillet, heat 2 tsp of the oil over medium-high heat; cook pork, turning once, until just a hint of pink remains in centres, about 8 minutes. Remove to plate; keep warm. Drain fat from skillet.

In same skillet, heat remaining oil over mediumhigh heat; cook onion, stirring, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, olives, capers and anchovy; bring to simmer. Cook, stirring, until slightly thickened, 8 to 10 minutes. Stir in parsley. Creamy Polenta: Meanwhile, in large saucepan, bring 2⅓ cups water to boil. Whisk in cornmeal, salt and pepper; simmer over medium-low heat, stirring often, until thick enough to mound on spoon, about 5 minutes. Stir in butter. Divide among serving plates; top with pork chops and tomato mixture.

PER SERVING: about 528 cal, 37 g pro, 26 g total fat (7 g sat. fat), 36 g carb (4 g dietary fibre, 7 g sugar), 106 mg chol, 925 mg sodium, 1,033 mg potassium. % RDI: 12% calcium, 26% iron, 10% vit A, 53% vit C, 11% folate.

Use the flat side of a chef’s knife to mash the anchovy into a paste. The fillet will melt into the dish and distribute evenly. Switch it up

Polenta makes a great alternative to pasta under any thick, hearty sauce.

Frequent stirring keeps the polenta from burning on the bottom and forming a skin on the top.

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PREPARATION: 1. Preheat oven to 350oF (180oC) 2. Combine graham crumbs with butter; press evenly onto parchment-lined 13- x 9-inch (3.5L) baking pan. 3. Pour sweetened condensed milk evenly over crumb crust. 4. Sprinkle with pecans, chocolate chips and coconut; press down fi rmly. 5. Bake for 25 to 30 minutes or until lightly browned. Let cool completely and cut into bars.

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This recipe is a great way to use leftover holiday turkey or chicken!

Keep it simple

Save fromscratch crusts for weekends.

Hearty Turkey Pot Pies

Hands-on time: 25 minutes Total time: 40 minutes Makes: 4 servings

A peppery cream sauce speckled with fragrant thyme makes these individual pot pies the ultimate weeknight comfort food. Look for a packaged whole grain blend that cooks in 15 minutes or less to ensure the grains become tender while you’re baking the pies.

1 tsp olive oil ⅓ cup quick-cooking whole grain blend (such as PC BlueMenuBrown Rice WithBarley and Spelt Blend) 1 onion, finely chopped 1 carrot, finely chopped 1 rib celery, finely chopped ½ cup chopped cremini mushrooms 1 clove garlic, minced ½ tsp chopped fresh thyme ¼ cup all-purpose flour 2 cups sodium-reduced chicken broth 2 cups shredded cooked skinless turkey breast ½ cup frozen green peas ⅓ cup whipping cream (35%) ¾ tsp each salt and pepper 1 sheet (half 450 g pkg) frozen butter puff pastry, thawed 1 egg

In large skillet, heat oil over medium heat; cook grains, onion, carrot, celery and mushrooms, stirring occasionally, until grains are beginning to soften and onion is translucent, about 10 minutes. Add garlic and thyme; cook, stirring, until fragrant. Add flour, stirring to coat; cook, stirring, for 30 seconds. Increase heat to medium-high. Stir in broth; bring to simmer. Cook, stirring often, until thickened, about 8 minutes. Stir in turkey, peas, cream, salt and pepper; bring to simmer. Cook, stirring, for 1 minute. Divide among four 12-oz (350 mL) mini soufflé dishes. Set aside. On lightly floured work surface, roll out pastry into 10-inch (25 cm) square; cut into 4 equal squares. Place 1 square over each mini soufflé dish; cut 4 steam vents in top of each. Whisk egg with 1 tsp water; lightly brush over pastry. Bake on rimmed baking sheet in 450°F (230°C) oven until pastry is puffed and golden and filling is bubbly, about 15 minutes. Let stand for 5 minutes before serving.

PER SERVING: about 542 cal, 30 g pro, 25 g total fat (13 g sat. fat), 48 g carb (5 g dietary fibre, 6 g sugar), 96 mg chol, 994 mg sodium, 484 mg potassium. % RDI: 6% calcium, 25% iron, 49% vit A, 8% vit C, 17% folate.

Learn how to make crusts perfectly golden using an egg wash at canadianliving.com/eggwash.

Broccoli and Brown Butter Fusilli With Toasted Almonds

Hands-on time: 20 minutes Total time: 20 minutes Makes: 4 servings

Brown butter makes an easy yet luscious sauce for this elegant pasta. Swap the fusilli for any other short pasta—penne or orecchiette are great options. If you prefer a milder taste, reduce the amount of hot pepper flakes.

375 g fusilli 4 cups bite-size broccoli florets ½ cup butter 6 cloves garlic, thinly sliced ½ tsp hot pepper flakes ½ tsp pepper ¼ tsp salt ¼ cup shaved Parmesan cheese ¼ cup sliced natural (skin-on) almonds, toasted

In large saucepan of boiling salted water, cook pasta according to package instructions, adding broccoli during final minute of cooking. Reserving ½ cup of the cooking liquid, drain. Meanwhile, in large skillet, melt butter over medium heat; continue to cook, swirling pan occasionally, until foamy, about 4 minutes. Add garlic and hot pepper flakes; cook, stirring, until butter is fragrant and nutty brown and garlic is golden, about 2 minutes.

Add pasta, broccoli, pepper and salt, tossing to coat. Stir in half of the Parmesan and enough of the reserved cooking liquid to make thin sauce. Top with remaining Parmesan and almonds.

PER SERVING: about 640 cal, 19 g pro, 30 g total fat (16 g sat. fat), 76 g carb (5 g dietary fibre, 2 g sugar), 65 mg chol, 754 mg sodium, 369 mg potassium. % RDI: 13% calcium, 28% iron, 38% vit A, 57% vit C, 110% folate.

Add the pasta to the skillet when the butter turns nutty brown. Watch the butter closely, as it can quickly go from browned to burned. Time-saver

Precut florets cut down on prep!

Toasted almonds complement the nutty flavour of the brown butter.