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The World If you were to sit down for dinner one night at every kitchen table in Canada, each experience would be completely unique. That’s due not only to the people present, but to the food on your plate. Even if everyone served, say, lasagna, the recipes would all be distinct in their own way. ,W¶V WKH QDWXUH RI WKH FRPSOHPHQWDU\ LQÀXHQFHV of heritage, household and tastes. That combination has never been more grati¿HG WKDQ LQ WKH KHUH DQG QRZ %\ YLUWXH RI JOREDO economics of one sort or another, all year long ZH KDYH WKH OX[XU\ RI WDSSLQJ LQWR IRRGV DQG ÀDvours that originated all over the world. And that availability gives us the opportunity to discover and really understand the way ingredients can be amalgamated to add nuance and depth to your meals. We have the option of enjoying a dish in its purest form (anyone who’s ever swooned over the perfect chocolate caramel ganache, or whose mouth has watered at the thought of indulging in the simplicity of authentic pizza Margherita knows what we mean), or putting our own spin on a classic by experimenting with this or substituting that. Really, we’re blessed with possibilities. This issue we tip our proverbial chef’s hat at all that goodness by delivering easy, achievable reciSHV WKDW IRFXV RQ ÀDYRXUV FXOOHG IURP YDULRXV corners of the globe. Some will be familiar, some may be new, but we’re betting that whether you’re drawn to tacos, tagine, tartine or trout, there’s a new family favourite in store. The choice is, after DOO \RXUV %RQ DSSpWLW

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SPECIAL EDITION | WORLD CUISINE 2021

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contents 6

Italy Hearty pastas, savoury breads and unique antipastos abound

France Classic cuisine boasting iconic )UHQFK ÀDYRXUV

The Mediterranean Delicious spice blends, fresh herbs and protein-packed ingredients

54 Asia

Fresh takes on dumplings, noodles, fresh rolls and more

Latin America

From chili to ceviche, there’s something for everyone to enjoy

India

Aromatic spice-infused dishes with plenty of vegetarian options

North America

Comforting classics featuring our IDYRXULWH WUXH QRUWK ÀDYRXUV

CANADIAN LIVING | WORLD CUISINE 2021 5

CHAPTER ONE

Italy HE A R T Y P A ST A S, S AVO U R Y BR EAD S A ND U NI QUE A N TI PA S TO S A B OU N D IN T HI S CH AP TER OF SAT IS FYI NG D IS HE S T HAT WIL L VI R TUA L L Y TRAN SP O R T YOU T O A FA M IL Y TRA TT OR IA A T FI RST B IT E ( OR S I P!)

BASIL APEROL SPRITZ MAKES 1 SERVING HANDS-ON TIME 5 MINUTES TOTAL TIME 5 MINUTES

ice cubes 2 orange slices (approx) 2 fresh basil leaves (approx) 1 1/4 oz Aperol 3 oz chilled Prosecco soda water Fill cocktail shaker with ice. Add orange slices, basil and Aperol. Shake and muddle; strain into glass. Top with Prosecco and soda water to taste. Garnish with extra orange slice and basil, if desired. PER SERVING about 198 cal, 0 g pro, 0 g total fat (0 g sat. fat), 15 g carb (15 g dietary ﬁbre, 15 g sugar), 0 mg chol, 4 mg sodium.

CANADIAN LIVING | WORLD CUISINE 2021 7

ASIAGO & FENNEL GRISSINI WITH PROSCIUTTO MAKES 16 GRISSINI HANDS-ON TIME 30 MINUTES TOTAL TIME 2 1/2 HOURS

1/2 tsp 1/2 tsp 1 cup 1/2 cup 1 tsp 1/4 tsp 1/4 tsp 3 tbsp 16 2/3 cup

granulated sugar active dry yeast all-purpose flour (approx) finely grated Asiago or Parmesan cheese fennel seeds salt hot pepper flakes extra-virgin olive oil, divided slices prosciutto packed baby arugula

In liquid measure, stir sugar with 1/3 cup warm water until dissolved; sprinkle yeast over top. Let stand until frothy, about 10 minutes. ,Q ERZO VWLU WRJHWKHU ÀRXU $VLDJR fennel seeds, salt and hot pepper ÀDNHV VWLU LQ WEVS RI WKH RLO 6WLU LQ yeast mixture to form ragged dough.

8 WORLD CUISINE 2021 | CANADIAN LIVING

7XUQ RXW RQWR OLJKWO\ ÀRXUHG ZRUN around, enclosing arugula. Repeat with remaining grissini, prosciutto surface; knead until smooth and elasand arugula. WLF GXVWLQJ ZLWK PRUH ÀRXU DV QHFHVPER SERVING about 90 cal, 5 g pro, 5 g total fat (1 g sat. fat), VDU\ WR PLQXWHV 3ODFH GRXJK LQ 6 g carb (0 g dietary ﬁbre, 0 g sugar), 15 mg chol, greased bowl, turning to grease all 344 mg sodium. over. Cover with plastic wrap; let rise in warm draft-free place until doubled LQ VL]H DERXW KRXUV 3UHKHDW RYHQ WR ) /LQH EDNLQJ VKHHW ZLWK SDUFKPHQW SDSHU 3XQFK down dough. Turn out onto lightly ÀRXUHG ZRUN VXUIDFH GLYLGH LQWR SLHFHV :LWK ¿QJHUWLSV UROO HDFK Bake breadsticks SLHFH LQWR LQFK ORQJ URSH $UUDQJH up to four days ahead. on prepared baking sheet. Brush with Assemble up to one remaining oil. hour before serving. Bake, rotating halfway through cooking time, until edges are crisp DQG JROGHQ WR PLQXWHV /HW FRRO to room temperature. 6HSDUDWH SURVFLXWWR VOLFHV :RUNLQJ with 1 slice at a time, arrange a few arugula leaves over top; place tip of grissini on top and roll prosciutto

TEST KITCHEN

TIP

GRILLED ANTIPASTO FOCACCIA SANDWICH MAKES 12 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 35 MINUTES

1 2 1 100 g 1/3 cup 225 g 1/4 cup

loaf rosemary focaccia roasted red peppers, ﬁnely chopped and patted dry tomato, thinly sliced sliced Calabrese salami or soppressata (about 16 slices), julienned coarsely chopped green olives fresh mozzarella cheese, drained and sliced fresh basil leaves, torn

Preheat barbecue to medium heat (about 350°F). Cut focaccia in half horizontally. Arrange red peppers, tomato, salami, olives, mozzarella and basil on bottom half. Sandwich with top half; wrap well in foil and place on grill. Place castiron skillet or brick wrapped in foil over top. Close lid and grill, turning once, until warmed through and cheese is melted, 12 to 14 minutes. Let stand for 5 minutes before slicing. PER SERVING about 200 cal, 9 g pro, 9 g total fat (4 g sat. fat), 21 g carb (2 g dietary ﬁbre, 1 g sugar), 22 mg chol, 465 mg sodium.

TEST KITCHEN

TIP

Assemble the sandwich the night before and grill it an hour before serving. It’s great at room temperature. CANADIAN LIVING | WORLD CUISINE 2021 9

Gorgonzola-Stuffed Grilled Zucchini Rolls P A GE 2 1

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PROSCIUTTO & EGGPLANT RELISH PANINIS MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 25 MINUTES

Eggplant Relish 1 tbsp olive oil, divided 1/2 red onion, ﬁnely chopped 1 cup diced eggplant 1/2 cup diced mushrooms, 1 clove garlic, chopped 2 tbsp chopped black olives 2 tbsp chopped green olives 2 tbsp drained, chopped, oil-packed sun-dried tomatoes 2 tbsp pine nuts salt and pepper 1 tbsp red wine vinegar 1/2 tsp granulated sugar Paninis 4 2 tbsp 8 1 8

ciabatta buns basil pesto slices prosciutto 250 g ball fresh mozzarella, cut in 8 thin slices large fresh basil leaves

Eggplant Relish In skillet, heat half the oil over medium-high heat. Add onion, eggplant, mushrooms and garlic; cook, stirring occasionally, until vegetables are tender and golden, about 10 minutes. Stir in olives, sundried tomatoes and pine nuts; season with salt and pepper. Add vinegar and sugar and cook, stirring constantly, about 2 minutes. Remove from heat; set aside. Paninis Cut buns in half horizontally. Brush each cut side with pesto. Cover bottom half of each bun with Eggplant Relish, 2 slices prosciutto, 2 slices mozzarella and 2 basil leaves. Sandwich with top halves of buns. Brush each side of the sandwiches with remaining oil. Heat skillet over medium-high heat. Toast paninis, 2 at a time, turning halfway through cooking time, until golden and cheese is melted, about 5 minutes.

TEST KITCHEN

TIP

The relish can be prepared in advance and stored in the fridge. It also gives it time to develop a more pronounced ﬂavour.

PER SERVING about 585 cal, 31 g pro, 33 g total fat (10 g sat. fat), 41 g carb (2 g dietary ﬁbre) 70 mg chol, 650 mg sodium.

CANADIAN LIVING | WORLD CUISINE 2021 11

THE BEST PIZZA MARGHERITA MAKES 2 PIZZAS, EACH ABOUT 6 TO 8 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 1 HOUR 45 MINUTES

Artisanal Pizza Dough 2 1/2 cups bread ﬂour (approx) 1 8 g pkg quick-rising (instant) dry yeast 1 1/2 tsp salt 2 tbsp extra-virgin olive oil 1 tbsp carbonated spring water, at room temperature Toppings No-Cook Pizza Sauce (recipe follows) 2 125 g balls fresh mozzarella, drained, patted dry and sliced 10 basil leaves Artisanal Pizza Dough Generously VSULQNOH EDNLQJ VKHHW ZLWK ÀRXU VHW aside. In large bowl, using fork, stir

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WRJHWKHU ÀRXU \HDVW DQG VDOW XVLQJ fork, stir in oil and carbonated water until ragged dough forms. 7XUQ RXW RQWR OLJKWO\ ÀRXUHG ZRUN VXUIDFH NQHDG MXVW XQWLO VPRRWK 30 seconds to 1 minute. Shape dough into 2 balls, pinching bottoms (to PDLQWDLQ URXQG VKDSH WUDQVIHU WR prepared baking sheet, dusting with PRUH ÀRXU &RYHU ZLWK SODVWLF ZUDS let rise in warm draft-free place until doubled in size, about 1 hour. 3ODFH SL]]D VWRQH RU LQYHUWHG KHDY\ EDNLQJ VKHHW LQ RYHQ SUHKHDW WR 500°F. Sprinkle two 12-inch squares RI SDUFKPHQW SDSHU ZLWK ÀRXU 3ODFH 1 ball of dough, bottom side up, on VTXDUH RI SUHSDUHG SDUFKPHQW XVLQJ ¿QJHUV SUHVV HGJH WR FUHDWH LQFK border. Using palms, toss dough back

and forth between hands without WRXFKLQJ ERUGHU XVLQJ ¿VWHG NQXFNles, stretch to 12-inch circle. Return dough to prepared parchment; evenly VSUHDG ZLWK FXS 1R &RRN 3L]]D Sauce, leaving 1-inch border. Top ZLWK KDOI RI WKH PR]]DUHOOD OHW VWDQG for 5 minutes. 7UDQVIHU SL]]D RQ SDUFKPHQW WR SL]]D VWRQH EDNH XQWLO FKHHVH LV JROGHQ and crust is browned, 12 to 13 minutes. Remove from oven; top with 5 of the basil leaves. Repeat with remaining ingredients. PER EACH OF 8 SERVINGS about 294 cal, 11 g pro, 14 g total fat (5 g sat. fat), 32 g carb (2 g dietary ﬁbre, 1 g sugar), 22 mg chol, 755 mg sodium.

NO-COOK PIZZA SAUCE MAKES 2/3 CUP HANDS-ON TIME 5 MINUTES TOTAL TIME 5 MINUTES

half 4 tsp 1 1/2 tsp

796 ml can plum tomatoes, drained extra-virgin olive oil small clove garlic, minced salt

In food processor, purée together tomatoes, oil, garlic and salt until smooth. PER 2/3 CUP about 199 cal, 2 g pro, 18 g total fat (3 g sat. fat), 9 g carb (2 g dietary ﬁbre, 6 g sugar), 0 mg chol, 1,176 mg sodium.

CANADIAN LIVING | WORLD CUISINE 2021 13

DID YOU KNOW? Ragù is a thick meatbased sauce that comes in many varieties depending on the region of Italy. This version is prepared with three meats and does not contain tomatoes.

Rigatoni with Ragù Sauce

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RIGATONI WITH RAGÙ SAUCE MAKES 8 SERVINGS HANDS-ON TIME 30 MINUTES COOK TIME 45 MINUTES

1 tbsp olive oil 1/2 cup chopped leeks 2/3 cup chopped onion 2/3 cup chopped carrot 2/3 cup chopped celery 2 tbsp chopped fresh rosemary 2 tbsp chopped fresh sage 2 bay leaves 225 g ground veal 225 g lean ground pork 225 g ground turkey 1 cup dry white wine 1/4 tsp nutmeg salt and pepper 3 cups vegetable broth 450 g rigatoni or other short pasta fresh ﬂat-leaf parsley, chopped grated Parmesan cheese In saucepan, heat oil over mediumhigh heat. Add leeks, onion, carrot, celery, rosemary, sage and bay leaves; cook, stirring often, until vegetables begin to brown, 5 to 7 minutes. Add veal, pork and turkey, and cook, breaking up meat with wooden spoon, until golden. Pour in wine and continue cooking until wine has evaporated. Add nutmeg; season with salt and pepper. Add broth and bring to a boil. Reduce heat to medium-low and simmer until sauce has thickened, about 30 minutes. Remove and discard bay leaves. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days or frozen for up to 2 months. Heat in saucepan before continuing with recipe.) Meanwhile, in large saucepan of salted boiling water, cook pasta until al dente. Reserving 1/3 cup of cooking liquid, drain pasta. Stir pasta and reserved cooking liquid into sauce. Divide pasta among plates and top with parsley and Parmesan cheese. PER SERVING about 435 cal, 27 g pro, 12 g total fat (4 g sat. fat), 74 g carb (4 g dietary ﬁbre), 60 mg chol, 1200 mg sodium.

CANADIAN LIVING | WORLD CUISINE 2021 15

CAPONATA TAGLIATELLE MAKES 6 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 50 MINUTES

450 g tagliatelle 1/3 cup olive oil, divided 1/2 cup diced eggplant salt 1/3 cup diced onion 1/3 cup diced celery 2/3 cup cubed zucchini 1 clove garlic, chopped 4 tsp raisins 3 tbsp shelled unsalted pistachios 2 tbsp capers, rinsed and drained 3 tbsp pine nuts 3 tbsp chopped black olives 2/3 cup crushed tomatoes pepper 1 tbsp white wine vinegar 1 tsp granulated sugar grated Parmesan cheese In large saucepan of salted boiling water, cook pasta until al dente. Reserving 1/4 cup cooking liquid, drain pasta. In same saucepan, heat half of the oil over medium-high heat. Add eggplant; season with salt. Cook, stirring often, until golden, 2 to 3 minutes. Using skimmer, remove eggplant from pan and set aside. In same saucepan, heat remaining oil over medium-high heat. Add onion and celery; cook, stirring often, until softened, 3 to 4 minutes. Add zucchini and continue cooking, stirring often, about 2 minutes. Stir in garlic, raisins, pistachios, capers, pine nuts and olives. Stir in crushed tomatoes and reserved cooked eggplant; season with salt and pepper. Bring to a boil. Reduce heat and simmer, about 3 minutes. Drizzle with vinegar and stir in sugar. Add pasta and reserved cooking liquid and mix. Top with Parmesan cheese. PER SERVING about 495 cal, 13 g pro, 18 g total fat (2 g sat. fat), 71 g carb (5 g dietary ﬁbre), 0 mg chol, 250 mg sodium.

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PARMA-STYLE PENNE WITH PROSCIUTTO & PEAS MAKES 6 SERVING HANDS-ON TIME 5 MINUTES TOTAL TIME 17 MINUTES

450 g penne 1 2/3 cups 35% whipping cream 2 cups grated Parmesan cheese 140 g prosciutto, chopped 1 cup frozen peas salt and pepper aged balsamic vinegar In large saucepan of salted boiling water, cook pasta until al dente. Drain and set aside. Meanwhile, in large skillet, heat cream over medium heat. Add Parmesan cheese and cook, stirring often, until cheese is melted and sauce has thickened, about 5 minutes. Add prosciutto and peas and cook for 1 minute; season with salt and pepper. Add reserved pasta and mix well. Divide pasta among plates, and drizzle with balsamic vinegar. PER SERVING about 725 cal, 28 g pro, 35 g total fat (20 g sat. fat), 74 g carb (4 g dietary ﬁbre), 130 mg chol, 1200 mg sodium.

DID YOU KNOW? This dish combines three key ingredients that originate from Italy's Parma region: Parmesan, prosciutto and aged balsamic vinegar.

Caponata Tagliatelle

Parma-Style Penne with Prosciutto & Peas

DID YOU KNOW? A Sicilian classic, caponata can also be eaten with fish or served cold in a sandwich.

CANADIAN LIVING | WORLD CUISINE 2021 17

The Ultimate Classic Lasagna PAGE 21

18 WORLD CUISINE 2021 | CANADIAN LIVING

Hazelnut Broccolini with Brown Butter P A G E 23

Veal Saltimbocca PA G E 23

CANADIAN LIVING | WORLD CUISINE 2021 19

LEMON TARALLUCCI COOKIES MAKES 15 COOKIES HANDS-ON TIME 30 MINUTES TOTAL TIME 1 HOUR

Dough 2 cups 1/2 cup 1 tsp pinch salt 2 2/3 cup 1/3 cup 2 tbsp 2 tsp 1 tbsp 1 tsp 2 tbsp Glaze 1 cup 1 tbsp 2 tsp

all-purpose ﬂour ground almonds baking powder eggs granulated sugar olive oil whole milk lemon zest lemon juice vanilla icing sugar icing sugar, sifted lemon juice lemon zest

Dough Preheat oven to 350°F. Line baking sheet with parchment paper; set aside. ,Q ERZO ZKLVN WRJHWKHU ÀRXU almonds, baking powder and salt. In VHSDUDWH ODUJH ERZO XVLQJ HOHFWULF PL[HU EHDW HJJV ZLWK VXJDU IRU PLQXWHV %HDW LQ RLO PLON OHPRQ ]HVW DQG MXLFH DQG YDQLOOD XQWLO FRPELQHG 6WLU LQ UHVHUYHG ÀRXU PL[WXUH MXVW XQWLO FRPELQHG &RYHU ERZO OHW VWDQG IRU PLQXWHV 'LYLGH GRXJK LQWR HTXDO SRUWLRQV 'XVW ZRUN VXUIDFH ZLWK LFLQJ VXJDU Working with one portion at a time, UROO RXW LQWR LQFK WKLFN ORJ )RUP each log into horseshoe shape, then twist long ends together. 7UDQVIHU FRRNLHV FDUHIXOO\ WR SUHpared baking sheet, leaving space LQ EHWZHHQ %DNH XQWLO ERWWRPV RI FRRNLHV DUH VOLJKWO\ JROGHQ WR PLQXWHV /HW FRRO RQ UDFN Glaze Meanwhile, in bowl, whisk WRJHWKHU LFLQJ VXJDU DQG OHPRQ MXLFH XQWLO VPRRWK 'UL]]OH RYHU FRROHG FRRNLHV *DUQLVK ZLWK OHPRQ ]HVW (Make-ahead: Can be stored at room temperature for up to 3 days or frozen for up to 2 months.) PER COOKIE 200 cal, 3 g pro, 7 g total fat (1 g sat. fat), 31 g carb (1 g dietary ﬁbre), 25 mg chol, 55 mg sodium.

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GORGONZOLASTUFFED GRILLED ZUCCHINI ROLLS MAKES 24 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES

4 1 tbsp 1/4 tsp 1/2 cup 1/2 cup 1/4 cup 1 tsp

zucchini (about 1 kg), cut lengthwise in 1/4-inch-thick strips olive oil each salt and pepper extra-smooth ricotta cheese crumbled Gorgonzola Piccante cheese coarsely chopped toasted almonds grated lemon zest (optional)

Preheat barbecue to medium-high heat (about 375°F); grease grill. Brush zucchini with oil; sprinkle with salt and pepper. Place zucchini on grill; cook, uncovered, turning occasionally, until zucchini are tender and marked, 6 to 8 minutes. Transfer to platter; let cool. Meanwhile, in small bowl, stir together ricotta, Gorgonzola Piccante and almonds, and lemon zest, if desired. Spoon 1 tsp of the cheese mixture onto narrow end of 1 zucchini slice. Roll up zucchini and secure with toothpick. Repeat with remaining cheese mixture and zucchini. Arrange on platter and serve. PER SERVING about 36 cal, 2 g pro, 3 g total fat (1 g sat. fat), 2 g carb (1 g dietary ﬁbre, 1 g sugar), 4 mg chol, 58 mg sodium.

TEST KITCHEN

TIP

Assemble and refrigerate the zucchini rolls one day ahead. Bring to room temperature before serving.

THE ULTIMATE CLASSIC LASAGNA MAKES 12 SERVINGS HANDS-ON TIME 45 MINUTES TOTAL TIME 3 HOURS

Tomato Meat Sauce 2 tbsp olive oil 2 onions, diced 1 stalk celery, diced 1 carrot, diced 4 cloves garlic, minced 2 156 ml cans tomato paste 675 g lean ground beef 2 796 ml cans diced tomatoes 1 cup red or white wine 2 bay leaves 2 tsp dried oregano 1 tsp salt 3/4 tsp pepper

3 noodles over top; sprinkle with 1 1/2 cups of the mozzarella cheese. Top with half of the remaining meat sauce, 3 noodles, ricotta mixture, 3 noodles, remaining meat sauce, then 3 noodles. Top with reserved meat sauce, then remaining mozzarella cheese. (Make-ahead: Can be covered with plastic wrap and refrigerated for up to 3 days. Unwrap before baking.) Cover with foil. Bake for 45 minutes. Uncover and bake until cheese is golden, about 15 minutes more. Loosely cover with foil; let stand for 30 minutes before serving. PER SERVING about 551 cal, 35 g pro, 30 g total fat (16 g sat. fat), 36 g carb (5 g dietary ﬁbre, 10 g sugar), 92 mg chol, 1,065 mg sodium.

Pasta & Toppings 12 lasagna noodles 1 475 g tub extra-smooth ricotta cheese 1 cup grated Parmesan cheese 1 egg 1/2 cup chopped fresh basil 1 clove garlic, minced 1/4 tsp each salt and pepper 4 1/2 cups shredded mozzarella cheese Tomato Meat Sauce In Dutch oven, heat oil over medium heat; cook onions, celery, carrot and garlic, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add beef; cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Add tomatoes, wine, bay leaves, oregano, salt and pepper; reduce heat and simmer, stirring occasionally, until slightly thickened, about 40 minutes. Discard bay leaves. (Make-ahead: Let cool for 30 minutes. Can be stored in airtight container and refrigerated for up to 3 days.) Pasta & Toppings Meanwhile, in large saucepan of boiling salted water, cook noodles for 2 minutes less than package directions for al dente. Drain; lay noodles, without touching, in single layer on clean tea towel. In bowl, stir together ricotta and Parmesan cheeses, egg, basil, garlic, salt and pepper. Preheat oven to 375°F. Set aside 1 1/2 cups of the meat sauce. In 13- x 9-inch baking dish, spread one-third of the remaining meat sauce. Arrange CANADIAN LIVING | WORLD CUISINE 2021 21

Orange Ricotta Doughnuts

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ORANGE RICOTTA DOUGHNUTS MAKES ABOUT 70 DOUGHNUTS HANDS-ON TIME 45 MINUTES TOTAL TIME 1 HOUR 15 MINUTES

1 3/4 cups all-purpose flour 1 1/2 tbsp baking powder 1/2 tsp salt 4 eggs 3/4 cup granulated sugar 1 475 g tub ricotta cheese 2 tsp vanilla 1 tbsp finely grated orange zest vegetable oil for frying icing sugar Maple & Fleur de Sel Caramel Sauce (recipe, this page) ,Q ERZO VLIW WRJHWKHU ÀRXU EDNLQJ SRZGHU DQG VDOW VHW DVLGH ,Q ODUJH ERZO XVLQJ HOHFWULF PL[HU RQ PHGLXP VSHHG EHDW HJJV ZLWK VXJDU XQWLO SDOH DQG VOLJKWO\ WKLFNHQHG %HDW LQ ULFRWWD DQG YDQLOOD 8VLQJ ZRRGHQ VSRRQ VWLU LQ UHVHUYHG À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about 70 cal, 1 g pro, 3 g total fat (2 g sat. fat), 10 g carb (trace dietary fibre), 15 mg chol, 115 mg sodium.

Maple & Fleur de Sel Caramel Sauce ,Q KHDY\ ERWWRPHG VDXFHSDQ FRPELQH FXS EURZQ VXJDU FXS PDSOH V\UXS FXS ZKLSSLQJ FUHDP DQG WEVS FRUQ V\UXS %ULQJ WR D ERLO VWLUULQJ RFFDVLRQDOO\ XQWLO EURZQ VXJDU LV GLVVROYHG 5HGXFH KHDW WR PHGLXP ORZ DQG VLPPHU ZLWK RXW VWLUULQJ XQWLO VDXFH KDV UHGXFHG VOLJKWO\ DERXW PLQXWHV 6WLU LQ WVS ÀHXU GH VHO 5HPRYH IURP KHDW DQG OHW FRRO VOLJKWO\ (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week.) 0DNHV DERXW FXSV

VEAL SALTIMBOCCA MAKES 4 TO 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 30 MINUTES

1/4 cup all-purpose ﬂour salt and pepper 8 veal cutlets (each about 1/8 inch thick) 3 tbsp unsalted butter, divided 2 tbsp olive oil, divided 2 tbsp coarsely chopped fresh sage leaves 4 slices prosciutto, coarsely chopped 1 cup Marsala wine 1/4 cup grated Parmesan cheese 3ODFH ÀRXU LQ VKDOORZ GLVK VHDVRQ ZLWK VDOW DQG SHSSHU 'UHGJH YHDO LQ ÀRXU PL[WXUH VKDNLQJ R̆ H[FHVV ,Q ODUJH VNLOOHW KHDW WEVS EXWWHU DQG WEVS RLO RYHU PHGLXP KLJK KHDW EURZQ YHDO LQ EDWFKHV WXUQLQJ RQFH XQWLO FRRNHG WKURXJK WR PLQXWHV 7UDQVIHU WR VHUYLQJ SODWH NHHS ZDUP ,Q VDPH VNLOOHW KHDW UHPDLQLQJ EXW WHU DQG RLO FRRN VDJH DQG SURVFLXWWR VWLUULQJ RIWHQ XQWLO FULVS\ DERXW PLQXWHV $GG 0DUVDOD VLPPHU XQWLO VOLJKWO\ WKLFNHQHG WR PLQXWHV 6HDVRQ ZLWK VDOW DQG SHSSHU 6SRRQ VDXFH RYHU YHDO VSULQNOH 3DUPHVDQ RYHU WRS PER EACH OF 6 SERVINGS about 345 cal, 31 g pro, 20 g total fat (8 g sat. fat), 10 g carb (trace dietary ﬁbre), 135 mg chol, 450 mg sodium.

TEST KITCHEN

TIP

These doughnuts are best served freshly cooked. However, if you've got leftovers, they can be reheated the next day in o the oven at 325 F for 10 minutes.

HAZELNUT BROCCOLINI WITH BROWN BUTTER MAKES 6 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 10 MINUTES

2 2 tbsp 3 tbsp pinch

bunches Broccolini , trimmed unsalted butter chopped hazelnuts salt and pepper

,Q ODUJH SRW RI ERLOLQJ VDOWHG ZDWHU FRRN %URFFROLQL XQWLO WHQGHU FULVS DERXW PLQXWHV 7UDQVIHU LPPHGL DWHO\ WR ERZO RI LFH ZDWHU 'UDLQ DQG VHW DVLGH ,Q ODUJH VNLOOHW PHOW EXWWHU RYHU PHGLXP KHDW XQWLO IURWK\ DGG KD]HO QXWV DQG FRRN XQWLO OLJKWO\ JROGHQ DERXW PLQXWHV $GG UHVHUYHG EURF FROLQL WRVVLQJ XQWLO ZHOO FRDWHG DQG KHDWHG WKURXJK 6HDVRQ ZLWK VDOW DQG SHSSHU PER SERVING about 75 cal, 2 g pro, 6 g total fat (3 g sat. fat), 4 g carb (1 g dietary ﬁbre), 10 mg chol, 100 mg sodium. CANADIAN LIVING | WORLD CUISINE 2021 23

CHAPTER TWO

France

I N DU L G E YO U R TAS TE BUD S W I TH CL A SS IC CU IS INE I NS PIR E D BY A C O UN T RY KNO WN F O R I TS C UL I N ARY E XC E L LE NC E (A ND FO R BE IN G H OM E TO THE MO ST M ICH E LI N S T AR S IN T HE W O R L D!) . T H IS CH APT ER BO A STS I CON I C F R E NC H F LAV OU R S TH AT B RI N G P UR E JOI E DE VIVR E .

Easy Niçoise Salad P A GE 30

CANADIAN LIVING | WORLD CUISINE 2021 25

CLASSIC CROQUE MONSIEUR MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 20 MINUTES

Béchamel Sauce 1 tbsp unsalted butter 1 tbsp all-purpose ﬂour 1/2 cup whole milk pinch each nutmeg, salt and pepper 2 tbsp 8 4 4 2 tbsp 1 tsp 1 cup

Dijon mustard thick (1/2-inch) slices multigrain bread slices Gruyère cheese thin slices ham unsalted butter, melted vegetable oil shredded Gruyère cheese

Béchamel Sauce In small saucepan, melt butter over medium heat. $GG ÀRXU ZKLVNLQJ FRQVWDQWO\ DERXW PLQXWH ZKLVN LQ PLON %ULQJ WR ERLO

26 WORLD CUISINE 2021 | CANADIAN LIVING

UHGXFH KHDW DQG VLPPHU ZKLVNLQJ XQWLO WKLFNHQHG DERXW PLQXWHV 6WLU LQ QXWPHJ VDOW DQG SHSSHU VHW DVLGH 6SUHDG PXVWDUG RYHU RI WKH EUHDG VOLFHV WRS HDFK ZLWK VOLFH HDFK *UX\qUH FKHHVH DQG KDP 6DQGZLFK ZLWK UHPDLQLQJ EUHDG VOLFH %UXVK RXWHU VLGHV RI EUHDG ZLWK EXWWHU +HDW ODUJH RYHQSURRI VNLOOHW RYHU PHGLXP KHDW EUXVK ZLWK RLO &RRN VDQGZLFKHV XQWLO JROGHQ DERXW PLQXWHV HDFK VLGH 6SRRQ EpFKDPHO VDXFH RQ WKH WRS RI HDFK VDQGZLFK ZLWKRXW GULSSLQJ GRZQ VLGHV VSULQNOH ZLWK VKUHGGHG *UX\qUH FKHHVH %URLO XQWLO FKHHVH LV PHOWHG DQG OLJKW JROGHQ WR PLQXWHV PER SERVING about 560 cal, 31 g pro, 30 g total fat (15 g sat. fat), 43 g carb (7 g dietary ﬁbre, 8 g sugar), 84 mg chol, 944 mg sodium.

TEST KITCHEN

TIP

To make fresh bread crumbs, pulse cubed day-old bread in food processor until consistency of ﬁne crumbs. Place leftovers in resealable freezer bag, pressing out as much air as possible, and freeze for up to 4 weeks.

Quick Cassoulet Stew P A GE 30 CANADIAN LIVING | WORLD CUISINE 2021 27

1 cup cornﬂakes cereal, crumbled 1/4 cup cornmeal 1 tbsp grated Parmesan cheese 1 tsp paprika 1/4 tsp pepper 2 egg whites, lightly beaten 6 tilapia ﬁllets (about 675 g total) Rémoulade (recipe, this page)

3DUPHVDQ SDSULND DQG SHSSHU 3ODFH HJJ ZKLWHV LQ VHSDUDWH VKDOORZ GLVK 'UHGJH WLODSLD ¿OOHWV LQ HJJ ZKLWHV WKHQ LQ FRUQÀDNH PL[WXUH WXUQLQJ WR FRDW VKDNH WR UHPRYH H[FHVV 3ODFH WLODSLD ¿OOHWV RQ JUHDVHG IRLO OLQHG EDNLQJ VKHHW %DNH XQWLO ¿OOHWV DUH FULVS\ DQG ¿VK ÀDNHV HDVLO\ ZKHQ WHVWHG ZLWK IRUN DERXW PLQXWHV 7RS HDFK ¿OOHW ZLWK WR WEVS 5pPRXODGH 6HUYH ZLWK UHPDLQLQJ VDXFH DQG VLGH VDODG LI GHVLUHG

3UHKHDW RYHQ WR ) ,Q VKDOORZ GLVK FRPELQH FRUQ ÀDNHV FRUQPHDO

PER SERVING about 395 cal, 31 g pro, 21 g total fat (6 g sat. fat), 20 g carb (1 g dietary ﬁbre), 85 mg chol, 440 mg sodium.

TILAPIA FILLETS WITH RÉMOULADE MAKES 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 35 MINUTES

28 WORLD CUISINE 2021 | CANADIAN LIVING

Rémoulade ,Q ERZO FRPELQH FXS HDFK PD\RQQDLVH DQG VRXU FUHDP DQG FXS HDFK VOLFHG JUHHQ RQLRQV GLFHG FHOHU\ GLFHG GLOO SLFNOHV DQG GLFHG VZHHW UHG SHSSHU $GG WEVS HDFK KRQH\ PXVWDUG DQG OHPRQ MXLFH PL[ ZHOO &RYHU DQG UHIULJHUDWH XQWLO UHDG\ WR XVH (Make-ahead: Can be refrigerated for up to 3 days.) 0DNHV DERXW FXSV

GARLIC PAN-FRIED STEAK & GREEN BEANS MAKES 4 SERVINGS HANDS-ON TIME 20 MINTUES TOTAL TIME 25 MINUTES

450 g 1 tbsp 560 g

green beans, trimmed olive oil top sirloin steak, cut in 1-inch cubes salt and pepper 3 tbsp salted butter 4 cloves garlic, minced 1 tbsp mustard seeds 1/2 cup chopped fresh parsley

,Q ODUJH VDXFHSDQ RI ERLOLQJ VDOWHG ZDWHU FRRN JUHHQ EHDQV XQWLO WHQGHU FULVS WR PLQXWHV GUDLQ DQG VHW DVLGH ,Q ODUJH VNLOOHW KHDW RLO RYHU KLJK KHDW FRRN VWHDN VWLUULQJ RFFDVLRQDOO\ XQWLO JROGHQ EURZQ WR PLQXWHV 6HDVRQ ZLWK VDOW DQG SHSSHU 5HGXFH KHDW WR ORZ DGG EXWWHU JDUOLF PXVWDUG VHHGV DQG UHVHUYHG EHDQV &RRN VWLUULQJ WR FRDW ZHOO DERXW PLQXWHV 6SULQNOH ZLWK SDUVOH\ PER SERVING about 355 cal, 37 g pro, 18 g total fat (8 g sat. fat), 11 g carb (4 g dietary ﬁbre, 4 g sugar), 115 mg chol, 250 mg sodium, 4 mg iron. CANADIAN LIVING | WORLD CUISINE 2021 29

EASY NIÇOISE SALAD

QUICK CASSOULET STEW

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 20 MINUTES

MAKES 6 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 30 MINUTES

400 g 3 1 1/3 cup 2 tbsp 2 tbsp 1 tsp 6 cups 2 cups 4

1 tbsp 1 half

3 1/4 cup 2 tbsp

green beans, trimmed anchovy ﬁllets, minced shallot, ﬁnely chopped olive oil chopped tarragon white wine vinegar Dijon mustard baby kale or arugula cherry tomatoes, halved hard-cooked eggs, peeled and quartered 142 g cans chunk light tuna, drained pitted black olives (such as Niçoise or Kalamata), chopped capers, rinsed and drained

Place beans in large heatproof bowl; ¿OO ZLWK ERLOLQJ ZDWHU &RYHU DQG OHW stand until tender, about 10 minutes. Drain; transfer to bowl of ice water to chill. Drain; pat dry and set aside. In large bowl, stir together anchovies, shallot, oil, tarragon, vinegar and mustard. Reserve 1/4 cup in small bowl. Add green beans, kale and tomatoes to remaining vinaigrette; toss to coat. Divide salad among plates; top with eggs, tuna, olives and capers; drizzle with reserved vinaigrette. PER SERVING about 439 cal, 29 g pro, 31 g total fat (6 g sat. fat), 11 g carb (3 g dietary ﬁbre, 4 g sugar), 245 mg chol, 644 mg sodium.

2 4 3 1 tsp 4 pinch 1 cup 1 tbsp 1 1 2 tsp 1/2 cup 1/4 cup

olive oil, divided onion, chopped bulb fennel, trimmed, cored and coarsely chopped carrots, coarsely chopped cloves garlic, minced sprigs fresh thyme minced fresh rosemary boneless skinless chicken thighs (about 285 g total), cut in bite-size pieces salt thinly sliced smoked farmer’s sausage all-purpose ﬂour 796 ml can diced tomatoes 540 ml can white kidney beans, drained and rinsed unsalted butter fresh bread crumbs chopped fresh parsley, divided

In Dutch oven or large heavy-bottomed saucepan, heat half of the oil over medium heat; cook onion, fennel, carrots, garlic, thyme and rosemary, stirring often, until vegetables begin to soften, about 5 minutes. Using slotted spoon, transfer to plate; set aside. Sprinkle chicken with salt. Add remaining oil to Dutch oven; heat over medium-high heat. Cook chicken and sausage, stirring occasionally, until meat is longer pink, about 4 minutes. 6SULQNOH ZLWK ÀRXU FRRN VWLUULQJ FRQstantly, for 1 minute. Stir in reserved onion mixture, tomatoes, beans and 1 cup water, scraping up brown bits from bottom of pan with wooden spoon; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until slightly thickened and vegetables are tender, 5 to 7 minutes. Discard thyme. While stew is simmering, in skillet, melt butter over medium heat; cook bread crumbs, stirring often, until golden brown, about 5 minutes. Stir in 1 tbsp of the parsley. Stir remaining parsley into stew. Sprinkle with bread crumb mixture. PER SERVING about 297 cal, 19 g pro, 13 g total fat (4 g sat. fat), 28 g carb (8 g dietary ﬁbre, 8 g sugar), 55 mg chol, 589 mg sodium.

30 WORLD CUISINE 2021 | CANADIAN LIVING

QUICHE LORRAINE WITH EMMENTAL & KALE MAKES 4 TO 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 1 1/4 HOURS

1 1 tsp 1 1 cup 1/2 cup 5 1 cup

unbaked 9-inch pastry shell unsalted butter onion, chopped diced Black Forest ham ﬁnely chopped kale leaves eggs 35% whipping cream or crème fraîche 1 tbsp chopped fresh chives grated zest of 1 lemon 1 tsp nutmeg 1 cup shredded Emmental cheese salt and pepper Using fork, prick bottom of pastry shell all over; refrigerate for 30 minutes. Meanwhile, preheat oven to 400°F. Place pastry shell in 9-inch pie SODWH OLQH ZLWK IRLO DQG ¿OO ZLWK GULHG beans or pie weights. Bake in bottom third of oven for 15 minutes. Carefully remove dried beans and foil. Place pie plate on rack; let cool. Reduce oven temperature to 375°F. Meanwhile, in skillet, melt butter over medium heat; cook onion, ham and kale, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Remove from heat; let cool slightly. In bowl, whisk together eggs, cream, chives, lemon zest and nutmeg. Mix in cooled onion mixture. Stir in cheese; season with salt and pepper. Pour into cooled crust. Bake until knife inserted in centre comes out clean, about 40 minutes (if necessary, make a foil collar to cover edge of crust to prevent it from burning). Let stand for a few minutes before serving. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or wrapped in foil and frozen for up to 3 months. Thaw and bake in 375°F oven for 30 minutes.) Cut into wedges. PER EACH OF 6 SERVINGS about 475 cal, 17 g pro, 35 g total fat (18 g sat. fat), 23 g carb (23 g dietary ﬁbre, 3 g sugar), 230 mg chol, 550 mg sodium, 1.5 mg iron.

Quiche Lorraine with Emmental & Kale

CANADIAN LIVING | WORLD CUISINE 2021 31

STEAK FRITES MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 35 MINUTES

675 g 1 tbsp 1/4 tsp 450 g 2 tsp 1/3 cup 1 tbsp 2 tsp 1 tsp

yellow-ﬂeshed potatoes, scrubbed olive oil, divided each salt and pepper, divided top sirloin beef grilling steak, cut in 4 portions chopped fresh thyme mayonnaise chopped fresh chives Dijon mustard lemon juice

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chives, mustard and lemon MXLFH 6HUYH DORQJ ZLWK VWHDNV DV GLSSLQJ VDXFH IRU SRWDWRHV PER SERVING about 412 cal, 26 g pro, 23 g total fat (5 g sat. fat), 26 g carb (2 g dietary ﬁbre, 1 g sugar), 60 mg chol, 333 mg sodium.

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COQ AU VIN SOUP MAKES 6 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 30 MINUTES

2 2 tsp 450 g 500 g 1 1 2 2 tbsp

strips sodium-reduced bacon, chopped olive oil boneless skinless chicken thighs, cut in 3/4-inch chunks red-skinned potatoes (about 4), cut in 1/2-inch cubes 227 g pkg cremini mushrooms, thinly sliced leek (white and light green parts only), halved lengthwise and thinly sliced crosswise cloves garlic, minced tomato paste

3 cups 2/3 cup 1/2 tsp 1/4 tsp 2 tbsp

sodium-reduced chicken broth dry white wine salt pepper chopped fresh parsley

In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 4 minutes. Using slotted spoon, transfer to paper towel-lined plate; set aside. In same Dutch oven, heat oil over medium-high heat; sauté chicken until golden, about 3 minutes. Using slotted spoon, transfer to plate; set aside.

In same Dutch oven, cook potatoes, mushrooms, leek and garlic over medium heat, stirring, until mushrooms and leek soften, about 3 minutes. Stir in tomato paste; cook for 1 minute. Stir in broth, wine, salt, pepper and 1 cup water; bring to a boil. Reduce heat, cover and simmer gently just until potatoes are tender, about 10 minutes. Stir in reserved bacon and chicken; cook, uncovered, until chicken is no longer pink inside, about 3 minutes. Stir in parsley. PER SERVING about 238 cal, 20 g pro, 8 g total fat (2 g sat. fat), 19 g carb (3 g dietary ﬁbre, 3 g sugar), 67 mg chol, 617 mg sodium. CANADIAN LIVING | WORLD CUISINE 2021 33

CHOCOLATE & SALTED CARAMEL TART MAKES 10 SERVINGS HANDS-ON TIME 1 HOUR TOTAL TIME 7 1/2 HOURS

Chocolate Shortbread Crust 1 1/4 cups all-purpose flour 1/3 cup sifted cocoa powder 2 tbsp icing sugar 1/2 cup cold unsalted butter, cubed 1 egg yolk Caramel Filling 1 1/2 cups granulated sugar 3 tbsp light-colour corn syrup 1/4 tsp fleur de sel 6 tbsp unsalted butter 6 tbsp 35% whipping cream Ganache 140 g bittersweet chocolate, chopped 2/3 cup 35% whipping cream fleur de sel (optional) Chocolate Shortbread Crust ,Q IRRG SURFHVVRU FRPELQH ÀRXU FRFRD SRZGHU DQG LFLQJ VXJDU $GG EXWWHU DQG SXOVH XQWLO PL[WXUH UHDFKHV FRQVLVWHQF\ RI FRDUVH FUXPEV ,Q VPDOO ERZO FRPELQH HJJ \RON DQG WEVS FROG ZDWHU $GG WR ÀRXU PL[WXUH SXOVH MXVW XQWLO FRPELQHG 2Q ZRUN VXUIDFH VKDSH GRXJK LQWR VPRRWK EDOO 5ROO RXW GRXJK DQG SUHVV HYHQO\ LQWR LQFK VSULQJIRUP SDQ RU SLH SODWH 5HIULJHUDWH IRU PLQXWHV (Make-ahead: Can be refrigerated overnight.)

3UHKHDW RYHQ WR ) 8VLQJ IRUN SULFN WKH ERWWRP DQG VLGHV RI FUXVW %DNH LQ FHQWUH RI RYHQ IRU PLQXWHV 3ODFH RQ ZLUH UDFN DQG OHW FRRO FRPSOHWHO\ Caramel Filling ,Q VPDOO KHDY\ ERWWRPHG VDXFHSDQ ZKLVN WRJHWKHU VXJDU FRUQ V\UXS ÀHXU GH VHO DQG WEVS ZDWHU %ULQJ WR ERLO &RRN ZLWKRXW VWLUULQJ XQWLO FDQG\ WKHUPRPHWHU UHDGV ) DERXW PLQXWHV 5HPRYH SDQ IURP KHDW DQG JHQWO\ ZKLVN LQ EXWWHU DQG FUHDP ,PPHGLDWHO\ SRXU FDUDPHO ¿OOLQJ LQWR FRROHG SLH FUXVW OHW FRRO VOLJKWO\ 5HIULJHUDWH XQWLO ¿OOLQJ LV ¿UP DERXW KRXUV Ganache 3ODFH FKRFRODWH LQ KHDWSURRI ERZO ,Q VPDOO KHDY\ ERWWRPHG VDXFHSDQ KHDW FUHDP RYHU PHGLXP KHDW XQWLO VPDOO EXEEOHV IRUP DURXQG VLGHV DERXW PLQXWHV 3RXU KRW FUHDP RYHU FKRFRODWH DQG OHW VWDQG IRU PLQXWH 6WLU ZLWK ZRRGHQ VSRRQ XQWLO JDQDFKH LV VPRRWK /HW FRRO IRU PLQXWHV 6SUHDG JDQDFKH RYHU FRROHG FDUDPHO ¿OOLQJ DQG UHIULJHUDWH XQWLO VHW WR KRXUV (Make-ahead: Can be refrigerated overnight). /HW SLH UHVW DW URRP WHPSHUDWXUH IRU PLQXWHV EHIRUH VHUYLQJ 6SULQNOH ZLWK ÀHXU GH VHO LI GHVLUHG PER SERVING about 510 cal, 4 g pro, 31 g total fat (19 g sat. fat), 61 g carb (3 g dietary ﬁbre), 75 mg chol, 150 mg sodium.

DID YOU KNOW? A traditional French bonbon, salted butter caramels are an essential treat in Brittany. The popularity of this flavour combo around the world, however, can be credited to Parisian pastry chef Pierre Hermé's creation of a salted caramel macaron in the late 1990s.

34 WORLD CUISINE 2021 | CANADIAN LIVING

CANADIAN LIVING | WORLD CUISINE 2021 35

MASCARPONE CREAM ÉCLAIRS WITH CHOCOLATE GLAZE MAKES 15 ÉCLAIRS HANDS-ON TIME 30 MINUTES TOTAL TIME 1 1/4 HOURS

1/2 cup 1/3 cup 1 tsp 1/4 tsp 1 cup 6

2% milk unsalted butter granulated sugar salt all-purpose ﬂour eggs, divided

Mascarpone Filling 1 vanilla bean (or 1 tsp vanilla) 1 cup 35% whipping cream 1 cup mascarpone cheese 1/3 cup granulated sugar Chocolate Glaze 120 g bittersweet chocolate, chopped 1/4 cup unsalted butter 4 tsp light-colour corn syrup ,Q VDXFHSDQ PL[ WRJHWKHU PLON EXWWHU VXJDU DQG VDOW ZLWK FXS ZDWHU EULQJ WR D ERLO 5HPRYH IURP KHDW DGG ÀRXU DOO DW RQFH VWLUULQJ YLJRURXVO\ ZLWK ZRRGHQ VSRRQ XQWLO PL[-

WXUH IRUPV EDOO DQG SHHOV R̆ VLGH RI VDXFHSDQ 5HWXUQ WR VWRYHWRS FRRN VWLUULQJ DERXW PLQXWH 3ODFH EDWWHU LQ ERZO XVLQJ HOHFWULF PL[HU RQ PHG LXP VSHHG EHDW XQWLO VOLJKWO\ FRROHG WR PLQXWHV %HDW LQ HJJV RQH DW D WLPH XQWLO EDWWHU LV VPRRWK DQG VKLQ\ 3UHKHDW RYHQ WR ) 7UDQVIHU EDWWHU WR SLSLQJ EDJ ¿WWHG ZLWK LQFK round tip. On parchment paper–lined EDNLQJ VKHHW SLSH ¿IWHHQ [ LQFK VWULSV OHDYLQJ LQFK VSDFH LQ EHWZHHQ ,Q VPDOO ERZO ZKLVN UHPDLQLQJ HJJ ZLWK WEVS ZDWHU EUXVK RYHU WRS RI HDFK VWULS 8VLQJ WLQHV RI IRUN PDNH VWULDWLRQV RQ WRS %DNH XQWLO pFODLUV DUH SX̆HG DQG JROGHQ EURZQ URWDWLQJ EDNLQJ VKHHW KDOIZD\ WKURXJK FRRNLQJ WLPH WR PLQXWHV 7XUQ R̆ RYHQ OHW pFODLUV VWDQG LQ RYHQ IRU PLQXWHV 7UDQVIHU pFODLUV GLUHFWO\ WR UDFN OHW FRRO FRPSOHWHO\ (Make-ahead: Can be stored in an airtight container at room temperature for up to 1 day. Bake in 350°F oven for 5 minutes; let FRRO EHIRUH ¿OOLQJ

Mascarpone Filling 0HDQZKLOH XVLQJ VPDOO VKDUS NQLIH FXW YDQLOOD EHDQ LQ KDOI OHQJWKZLVH 8VLQJ WLS RI NQLIH VFUDSH YDQLOOD VHHGV IURP ERWK KDOYHV LQWR ERZO NHHS WKH EHDQ IRU DQRWKHU XVH LI GHVLUHG $GG FUHDP PDVFDUSRQH DQG VXJDU WR ERZO 8VLQJ HOHFWULF PL[HU EHDW XQWLO VWL̆ SHDNV IRUP 5HIULJHUDWH XQWLO UHDG\ WR XVH Chocolate Glaze ,Q KHDWSURRI ERZO SODFHG RYHU VDXFHSDQ RI KRW QRW ERLOLQJ ZDWHU PHOW FKRFRODWH ZLWK EXWWHU DQG FRUQ V\UXS VWLUULQJ XQWLO VPRRWK 5HPRYH IURP KHDW OHDYH ERZO RQ VDXFHSDQ WR NHHS ZDUP 8VLQJ WKLFN VNHZHU SLHUFH WKURXJK pFODLUV IURP HQG WR HQG 8VLQJ SLSLQJ EDJ ¿WWHG ZLWK VPDOO WLS SLSH 0DVFDUSRQH )LOOLQJ LQWR pFODLUV 'LS WRSV LQ &KRFRODWH *OD]H /HW VWDQG XQWLO FKRFRODWH LV VHW DERXW PLQXWHV (Makeahead: Cover tightly with plastic wrap and refrigerate for up to 1 day.) PER ÉCLAIR about 370 cal, 5 g pro, 30 g total fat (18 g sat. fat), 20 g carb (1 g dietary ﬁbre, 12 g sugar), 140 mg chol, 75 mg sodium.

Change it up LEMON CREAM FILLING Omit sugar and vanilla. Replace mascarpone cheese with 1 cup lemon cream. DULCE DE LECHE FILLING Omit sugar and vanilla. Replace mascarpone cheese with 1 cup dulce de leche. DULCE DE LECHE GLAZE In heatproof bowl set over saucepan of hot (not boiling) water, mix 1/2 cup dulce de leche and 3 tbsp 18% cream; heat, stirring constantly until smooth (if mixture is too thick, add up to 1 tbsp extra cream). VANILLA GLAZE In bowl, mix together 1 1/4 cups icing sugar, 1/4 cup milk and 1/4 tsp vanilla, adding more milk if necessary to make smooth glaze.

36 WORLD CUISINE 2021 | CANADIAN LIVING

MAPLE GLAZE In small saucepan set over low heat, stir together 1/4 cup unsalted butter and 1/2 cup maple syrup until well combined. Remove from heat and let cool slightly. Gradually add 2/3 cup icing sugar, whisking constantly until thickened and smooth, about 5 minutes. WHITE CHOCOLATE GLAZE In bowl, whisk together 1/2 cup icing sugar and 1 tbsp of milk; whisk in 60 g melted white chocolate until thick and creamy (if mixture is too runny, stir in icing sugar, 1 tsp at a time; if mixture is too thick, add milk, 1 tsp at a time, for desired consistency). For coloured glaze, stir in a few drops of food colouring.

TEST KITCHEN

TIP

Decorate éclairs with your favourite toppings: coloured icing, candies, chocolate shavings, chopped caramels, toasted coconut, sprinkles, chopped nuts and/or mini chocolate chips.

CANADIAN LIVING | WORLD CUISINE 2021 37

38 WORLD CUISINE 2021 | CANADIAN LIVING

THE ULTIMATE TARTE TATIN MAKES 8 SERVINGS HANDS-ON TIME 1 HOUR TOTAL TIME 2 HOURS

1 cup 1 tbsp pinch salt 1/2 cup 1 2 tbsp

all-purpose ﬂour granulated sugar cold unsalted butter, cubed egg yolk ice water (approx)

Apple Topping 4 Pink Lady apples 2 Granny Smith apples 1/3 cup unsalted butter 1 cup granulated sugar half vanilla bean, halved lengthwise pinch salt ,Q ODUJH ERZO ZKLVN WRJHWKHU ÀRXU VXJDU DQG VDOW :LWK SDVWU\ EOHQGHU RU NQLYHV FXW LQ EXWWHU XQWLO PL[WXUH UHDFKHV FRQVLVWHQF\ RI FRDUVH FUXPEV :KLVN HJJ \RON ZLWK LFH ZDWHU GUL]]OH RYHU ÀRXU PL[WXUH 7RVV ZLWK IRUN XQWLO PL[WXUH FRPHV WRJHWKHU WR IRUP D GRXJK LI QHFHVVDU\ DGG XS WR WVS PRUH LFH ZDWHU :LWK ÀRXUHG KDQGV TXLFNO\ SUHVV GRXJK LQWR LQFK WKLFN GLVF :UDS LQ SODVWLF ZUDS UHIULJHUDWH IRU PLQXWHV (Make-ahead: Can be refrigerated for up to 24 hours.) Apple Topping 0HDQZKLOH SHHO quarter and core apples; halve each TXDUWHU OHQJWKZLVH 6HW DVLGH ,Q LQFK FDVW LURQ VNLOOHW PHOW EXWWHU RYHU PHGLXP KHDW 6WLU LQ VXJDU DQG

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concentric circles. 3UHKHDW RYHQ WR ) 2Q OLJKWO\ À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about 418 cal, 3 g pro, 24 g total fat (15 g sat. fat), 50 g carb (2 g dietary ﬁbre, 36 g sugar), 85 mg chol, 165 mg sodium.

DID YOU KNOW? Created in the late 19th century, this famous French upside-down apple tart became an instant classic. The tart was conceived accidentally by the Tatin sisters, who served it in their hotel as a signature dish. In French this dish is called tarte des demoiselles Tatin, “the tart of two unmarried women named Tatin.”

CANADIAN LIVING | WORLD CUISINE 2021 39

CHAPTER THREE

The

Mediterranean D EL IC IO US SP I CE BL E ND S, F R ES H H ER B S AN D

P RO T EI N -P ACK ED I NG R ED I EN TS C O M E TOG E T H E R T O C R E AT E TH ESE EPI C D I S HES INFU SE D W I TH T H E T A S T ES OF TH E SU NN Y M E DI T ER RA NE A N R E G ION.

Quinoa, Beet & Halloumi Salad PAGE 45

CANADIAN LIVING | WORLD CUISINE 2021 41

TURKISH-STYLE EGG TARTINES MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES

Yogurt Sauce 1/2 cup grated cucumber 1/2 tsp salt 1 cup 2% plain Greek yogurt 2 cloves garlic, minced 2 tbsp chopped fresh dill Paprika Butter 2 tbsp unsalted butter 1 1/2 tsp smoked paprika 1/2 tsp chili powder 1/2 tsp ground cumin Herb Salad 1 tbsp olive oil 1 tbsp lemon juice 1/2 cup lightly packed arugula 1/2 cup fresh cilantro or parsley 1/4 cup fresh mint 1 tbsp fresh dill (optional) pinch each salt and pepper 4 thick slices pumpernickel bread, toasted 8 soft-poached eggs Yogurt Sauce Mix cucumber with salt; let stand for 10 minutes. Squeeze out moisture. In small bowl, stir together cucumber, yogurt, garlic and dill. (Makeahead: Can be covered with plastic wrap and refrigerated for up to 2 days.) Paprika Butter In small microwaveable bowl, combine butter, paprika, chili powder and cumin. Microwave on medium until butter is melted, about 45 seconds. Herb Salad In bowl, whisk oil with lemon juice. Add arugula, cilantro, mint and dill, if using; toss to coat. Sprinkle with salt and pepper. Assembly Spread each slice of toast with Yogurt Sauce. Top each with 2 poached eggs; drizzle with warm Paprika Butter. Top with Herb Salad. PER SERVING about 534 cal, 28 g pro, 24 g total fat (9 g sat. fat), 53 g carb (8 g dietary ﬁbre, 4 g sugar), 404 mg chol, 973 mg sodium. 42 WORLD CUISINE 2021 | CANADIAN LIVING

Lamb & Eggplant Shakshuka PAGE 4 7

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44 WORLD CUISINE 2021 | CANADIAN LIVING

OLIVE CHICKEN TAGINE WITH DRIED FRUIT COUSCOUS MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 1 3/4 HOURS

1 tsp 3/4 tsp 1/4 tsp pinch pinch 2 tbsp pinch 4 4 2 tsp 1 3 2 1 cup 2 tbsp 1 1/2 cup 2 tsp

ground ginger cinnamon ground coriander nutmeg cayenne pepper all-purpose ﬂour each salt and pepper bone-in skin-on chicken thighs (about 650 g total) skin-on chicken drumsticks (about 475 g total) vegetable oil onion, chopped cloves garlic, chopped carrots, sliced sodium-reduced chicken broth thinly sliced rinsed preserved lemon rind bay leaf pitted green olives lemon juice

Dried Fruit Couscous 1 cup couscous 1/4 cup chopped dried apricots 1/4 cup golden raisins 1/4 tsp each salt and pepper 1 1/2 cups boiling water 1 tbsp lemon juice 1/3 cup chopped fresh cilantro Stir together ginger, cinnamon, coriander, nutmeg and cayenne; set aside KDOI 6WLU ÀRXU VDOW DQG SHSSHU LQWR remaining ginger mixture. In large ERZO VSULQNOH ÀRXU PL[WXUH RYHU chicken thighs and drumsticks; toss to coat. In Dutch oven, heat oil over medium-high heat; brown chicken, in batches, turning once, about 4 minutes. Transfer to plate. Drain all but 2 tsp fat from pan; cook onion over medium heat, stirring often, until softened and light golden, about 5 minutes. Stir in garlic and carrots; cook until garlic is softened, about 2 minutes. Stir in reserved ginger mixture; cook, stirring, until fragrant, 30 seconds. Stir in broth; bring to a boil. Stir in preserved lemon rind and bay leaf; top with chicken, skin side up for thighs. Preheat oven to 350°F. Cover pot and braise in oven until chicken is

very tender and juices run clear when chicken is pierced with a fork, about 1 1/2 hours. Transfer chicken to platter; stir olives and lemon juice into pan. Spoon vegetable mixture and sauce around chicken on platter. Discard bay leaf. Dried Fruit Couscous Meanwhile, in bowl, stir together couscous, apricots, raisins, salt and pepper; pour boiling water and lemon juice over top. Cover and let stand until liquid LV DEVRUEHG DERXW PLQXWHV )OX̆ with fork; stir in cilantro. Serve alongside chicken tagine. PER SERVING about 643 cal, 33 g pro, 33 g total fat (8 g sat. fat), 54 g carb (5 g dietary ﬁbre, 13 g sugar), 130 mg chol, 733 mg sodium.

QUINOA, BEET & HALLOUMI SALAD MAKES 4 TO 6 SERVINGS HANDS-ON TIME 40 MINUTES TOTAL TIME 1 1/4 HOURS

4 1 cup

red beets (about 750 g total) red quinoa, rinsed

Vinaigrette 1/4 cup red wine vinegar 3 tbsp olive oil half shallot, ﬁnely chopped 1 clove garlic, minced 2 tsp liquid honey 1/4 tsp each salt and pepper 1 540 ml can no-salt-added chickpeas, drained and rinsed Bowls 1 1/4 cup pinch 1 1 cup 1/2 cup

bunch red kale, stems removed and leaves torn olive oil, divided each salt and pepper 250 g pkg halloumi cheese, cut in 4 slices lengthwise pomegranate seeds 2% plain Greek yogurt

Preheat oven to 400°F. Wrap beets in foil; place on baking sheet. Roast until fork-tender, 1 to 1 1/2 hours. When cool enough to handle, about 15 minutes, peel beets; cut into wedges. Meanwhile, cook quinoa according to package directions.

TEST KITCHEN

TIP

For this recipe, you only need the rind from the preserved lemons. Simply rinse the lemons to get rid of any excess brine and peel the rind off, discarding the pulp. Then slice the rind and add to the recipe.

Vinaigrette In large bowl, whisk together vinegar, oil, shallot, garlic, honey, salt and pepper. Add quinoa and chickpeas to Vinaigrette, stirring to combine.

salt and pepper. Massage oil into leaves until slightly softened, about 3 minutes. In skillet, heat remaining 2 tbsp oil over medium heat; cook halloumi until browned, 1 to 2 minutes per side. Transfer to cutting board; cut into 1/2-inch cubes. Divide beets, quinoa mixture, kale mixture, halloumi, pomegranate seeds and yogurt among bowls.

Bowls In separate bowl, drizzle kale with 2 tbsp of the oil; sprinkle with

PER EACH OF 6 SERVINGS about 587 cal, 22 g pro, 31 g total fat (10 g sat. fat), 58 g carb (10 g dietary ﬁbre, 16 g sugar), 43 mg chol, 762 mg sodium. CANADIAN LIVING | WORLD CUISINE 2021 45

46 WORLD CUISINE 2021 | CANADIAN LIVING

LAMB & EGGPLANT SHAKSHUKA MAKES 4 TO 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 50 MINUTES

3 tbsp 1 500 g 2 tsp

PIRI-PIRI CHICKEN CASSEROLE MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 2 HOURS

1 kg

chicken drumsticks, thighs or breasts, halved salt and pepper 2 tbsp olive oil, divided 2 tbsp Piri-Piri Spice Mix (recipe, this page), divided 1/2 cup dry white wine 200 g fresh chorizo sausages, sliced 1 red onion, chopped 6 cloves garlic, peeled 2 sweet red peppers, each cut in 6 wedges 1 398 ml can diced tomatoes 2 sprigs fresh thyme 2 bay leaves 2 tbsp lemon juice 2 tbsp chopped fresh parsley lemon wedges Season chicken with salt and pepper. In large skillet, heat 1 tbsp oil over medium-high heat; cook chicken in 2 batches, until golden on each side, turning halfway through cooking time, about 6 minutes. Transfer to 13- x 9-inch baking dish; sprinkle with half of the Piri-Piri Spice Mix. Skim fat from skillet. Stir in wine and bring to boil, scraping up brown bits from bottom of pan with wooden spoon; pour over chicken in prepared baking dish. Set aside.

Using paper towel, wipe out skillet; heat remaining oil over medium heat. Cook chorizo, onion and garlic, stirring, until onion is tender, about 4 minutes. Add peppers; cook for 1 minute. Add tomatoes, thyme, bay leaves and remaining Spice Mix; bring to a boil. Spoon mixture around chicken in prepared baking dish. Preheat oven to 375°F. Cover dish with foil and bake for 35 minutes. Remove foil; cook until chicken is no longer pink inside and juices run clear when pierced with a fork, 15 to 20 minutes. (Make-ahead: Can be covered and refrigerated for up to 2 days or frozen for up to 2 months.) Discard thyme sprigs and bay leaves. Drizzle lemon juice over top; sprinkle with parsley. Serve with lemon wedges.

olive oil, divided small onion, chopped ground lamb each paprika, ground cumin and crushed coriander seeds, divided salt and pepper 1 large eggplant, diced 2 sweet red peppers, seeded and diced 2 cloves garlic, chopped 1/2 tsp crushed caraway seeds 1 tbsp harissa paste 1 780 ml can diced tomatoes 8 eggs, at room temperature 1/4 cup sprigs fresh cilantro labneh pinch Aleppo pepper

Piri-Piri Spice Mix In bowl, combine 1/4 cup paprika, 2 tbsp each smoked paprika, ground cumin and ground coriander, 2 tsp each garlic and onion powders, 2 tsp brown sugar, and 1 tsp each salt and pepper. Transfer to airtight container. Makes about 3/4 cup.

In large cast-iron skillet, heat 1 tbsp olive oil over medium-high heat. Add onion; cook until softened, about 3 minutes. Add lamb, and 1 tsp each paprika, cumin and coriander. Season with salt and pepper. Cook, breaking up meat with spoon, until cooked through, about 5 to 7 minutes. Transfer to plate. In same skillet, heat remaining olive oil. Add eggplant, red peppers, garlic, remaining paprika, cumin, coriander seeds and caraway seeds. Cook over medium heat, stirring often, until vegetables are tender, about 10 minutes. Return lamb to skillet. Add harissa paste; cook, stirring, about 1 minute. Add tomatoes; simmer gently, about 10 minutes. Make 8 wells in sauce. Add 1 egg to each well; season with salt and pepper. Simmer until whites are set but yolks are still runny, about 10 minutes. Serve shakshuka in skillet topped with cilantro and dollops of labneh. Sprinkle with Aleppo pepper; season with salt and pepper.

PER SERVING about 550 cal, 65 g pro, 23 g total fat (6 g sat. fat), 21 g carb (4 g dietary ﬁbre, 9 g sugar), 210 mg chol, 1,325 mg sodium.

PER EACH OF 6 SERVINGS about 360 cal, 25 g pro, 19 g total fat (6 g sat. fat), 22 g carb (7 g dietary ﬁbre, 11 g sugar), 295 mg chol, 450 mg sodium. CANADIAN LIVING | WORLD CUISINE 2021 47

Beef Moussaka P A GE 50

48 WORLD CUISINE 2021 | CANADIAN LIVING

Pita with Lamb Meatballs, Feta & Tzatziki PAGE 50 CANADIAN LIVING | WORLD CUISINE 2021 49

BEEF MOUSSAKA MAKES 4 TO 6 SERVINGS HAND-ON TIME 20 MINUTES TOTAL TIME 50 MINUTES

3 tbsp 1/4 cup 2 450 g 1 tsp 2 tsp 1/2 cup 1 tbsp 1

olive oil, divided finely chopped onion cloves garlic, finely chopped lean ground beef cinnamon dried oregano red wine tomato paste 540 ml can no-salt-added diced tomatoes, drained 1 cup tomato sauce salt and pepper 1 eggplant, cut in 1/4-inch slices (about 450 g total) 1 cup ricotta cheese 3/4 cup crumbled feta cheese 1 egg In large saucepan, heat 2 tbsp oil over medium-high heat. Cook onion, stirring occasionally, until softened, about 3 minutes. Add garlic and cook 1 minute. Add ground beef; cook, breaking up meat with wooden spoon, until no pink remains, about 4 minutes. Add cinnamon, oregano and wine; cook, stirring occasionally, about 2 minutes. Add tomato paste, diced tomatoes and tomato sauce. Season with salt and pepper. Bring to boil, reduce heat to medium-low and simmer until mixture has thickened, about 10 minutes. Meanwhile, set oven to broil. Line baking sheet with parchment paper. Brush eggplant slices with remaining oil; place on prepared baking sheet. Season with salt and pepper. Bake, turning halfway through cooking time, until eggplant slices are browned on both sides, about 10 minutes. Reduce oven heat to 425°F. Place half of the eggplant slices in greased 8-inch baking dish. Cover with half of the meat sauce. Repeat with remaining eggplant slices and sauce. In bowl, combine both cheeses and egg; season with pepper. Spread cheese and egg mixture over moussaka. Bake for 10 minutes. PER EACH OF 6 SERVINGS about 430 cal, 25 g pro, 30 g total fat (11 g sat. fat), 15 g carb (5 g dietary fibre), 115 mg chol, 550 mg sodium.

50 WORLD CUISINE 2021 | CANADIAN LIVING

PITA WITH LAMB MEATBALLS, FETA & TZATZIKI MAKES 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES

450 g ground lamb 1 onion, minced 1 clove garlic, minced 1/4 cup dried bread crumbs 1 egg 1/4 cup chopped fresh parsley 2 tsp ground cumin juice of half lemon salt and pepper 100 g feta cheese, cut in 24 cubes 6 pitas Tzatziki (recipe, this page) chopped lettuce tomato wedges red onion slices cucumber slices In large bowl, combine lamb, onion, garlic, bread crumbs, egg, parsley, cumin and lemon juice; season with salt and pepper. Shape lamb mixture into 24 balls, inserting 1 feta cube into the centre of each ball. Set barbecue to medium heat (about 350°F); grease perforated baking sheet. Transfer meatballs to prepared baking sheet and place on grill; close lid and grill until meatballs are no longer pink inside, turning halfway through grilling time, 10 to 15 minutes. Meanwhile, wrap pitas in foil. Place on grill until warm, 4 to 5 minutes. Top each pita with Tzatziki, 4 meatballs, chopped lettuce, tomato wedges, red onion slices and cucumber slices. PER SERVING about 480 cal, 27 g pro, 15 g total fat (6 g sat. fat), 54 g carb (3 g dietary ﬁbre), 190 mg chol, 700 mg sodium.

Tzatziki Mix 1/2 cup grated cucumber with pinch salt; let stand for 10 minutes. Squeeze out moisture; place in bowl. Add 1/2 cup 2% plain *UHHN \RJXUW WEVS ¿QHO\ FKRSSHG IUHVK ÀDW OHDI SDUVOH\ WEVS HDFK ¿QHO\ FKRSSHG IUHVK FKLYHV PLQW DQG GLOO DQG FORYH JDUOLF ¿QHO\ FKRSSHG Season with salt and pepper; mix well. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days.) Makes about 1 cup.

BAKLAVA BITES MAKES 12 BITES HANDS-ON TIME 30 MINUTES TOTAL TIME 45 MINUTES

1 cup 1 cup 1/2 cup 1 tsp 1/2 cup 1 8 1/2 cup

pistachios blanched almonds granulated sugar, divided cinnamon liquid honey cinnamon stick sheets frozen phyllo pastry, thawed unsalted butter, melted

In food processor, pulse pistachios, almonds, 1/4 cup sugar and cinnamon until coarsely chopped; set aside.

Meanwhile, in saucepan, combine remaining sugar, 1/2 cup water, honey and cinnamon stick. Bring to a boil; boil for 2 minutes. Remove from heat; discard cinnamon stick. Set aside. Preheat oven to 350°F. Grease FXS PẊQ SDQ VHW DVLGH 2Q ZRUN surface, unroll sheets of phyllo pastry. Cut each sheet into six 5-inch squares; cover with clean damp tea towel. Lightly brush one phyllo square with some melted butter; place in prepared PẊQ FXS 6SULQNOH ZLWK VFDQW WDEOHspoonful of reserved nut mixture. Repeat layers three more times. Bring

edges of squares together to make small bundle. Repeat with remaining pastry and nut mixture, reserving 2 tbsp nut mixture. Drizzle with remaining melted butter. Bake until golden brown, 15 to 18 minutes. Drizzle with reserved honey syrup. Garnish with reserved nut mixture. (Make-ahead: Can be stored in airtight container and refrigerated for 3 days or frozen for up to 1 month.) PER BITE about 375 cal, 7 g pro, 21 g total fat (6 g sat. fat), 40 g carb (3 g dietary ﬁbre, 18 g sugar), 20 mg chol, 185 mg sodium, 2 mg iron. CANADIAN LIVING | WORLD CUISINE 2021 51

52 WORLD CUISINE 2021 | CANADIAN LIVING

DULCE DE LECHE CHURROS MAKES 20 CHURROS HANDS-ON TIME 30 MINUTES TOTAL TIME 50 MINUTES

3/4 cup granulated sugar 1 tbsp cinnamon 1/2 cup whole milk 6 tbsp unsalted butter 1 tbsp brown sugar 1/4 tsp salt 1 cup all-purpose ﬂour 3 eggs canola oil Dulce de Leche (recipe, this page) 2Q SODWH FRPELQH JUDQXODWHG VXJDU and cinnamon; set aside. In saucepan, heat milk, butter, brown sugar, salt and 1/2 cup water over medium-high heat until butter is melted and liquid begins to bubble. 5HPRYH IURP KHDW DGG ÀRXU DOO DW once, stirring vigorously with wooden spoon until mixture forms ball and SHHOV R̆ VLGH RI VDXFHSDQ 7UDQVIHU mixture to bowl. Using electric mixer on medium speed, beat in eggs, 1 at a time, until batter is smooth and shiny. 6SRRQ EDWWHU LQWR SLSLQJ EDJ ¿WWHG with 1/2-inch star tip. Pipe 20 fourinch lengths of dough onto parchment paper-lined baking sheets. Refrigerate XQWLO GRXJK LV ¿UP DERXW PLQXWHV In large heavy-bottomed saucepan or deep fryer, heat oil over mediumhigh heat until deep fryer thermometer reads 350°F. Using tongs, gently place dough pieces in oil, 4 at a time. Fry,

turning halfway through cooking time, until golden brown, about 4 minutes. Using tongs or slotted spoon, remove churros from oil and transfer to paper towel-lined plate. While still warm, roll in cinnamon-sugar mixture. Serve immediately with Dulce de Leche. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days or frozen for up to 3 months. Reheat for 10 minutes in 350°F oven before serving.) PER CHURRO WITH 1 TBSP DULCE DE LECHE about 155 cal, 3 g pro, 8 g total fat (4 g sat. fat), 18 g carb (trace dietary ﬁbre), 45 mg chol, 55 mg sodium.

Dulce de Leche In bowl, stir 1/2 tsp LQVWDQW FR̆HH ZLWK WVS ZDWHU $GG 1/2 cup dulce de leche and 1/2 cup 35% whipping cream. Whisk mixture until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 1 cup.

TEST KITCHEN

TIP

As you’re frying, it’s important to maintain a consistent oil temperature. Adjust the heat up or down as necessary.

CANADIAN LIVING | WORLD CUISINE 2021 53

CHAPTER FOUR

Asia

I N TH IS C HAPT ER Y OU’ LL F I ND O RI GI NAL , D E LE C T AB LE T AKE S O N D UM PL I NG S, N OO DL ES A ND F RE S H R O LL S TH AT CA L L TO T H E DIVER S E CUI S IN E S OF EA ST AND S O UT H EA ST AS IA .

Crab Dumplings with Tarragon Mayonnaise P A G E 56

Turkey Dumplings with Bean Sprout Salad PAGE 56

CANADIAN LIVING | WORLD CUISINE 2021 55

CRAB DUMPLINGS WITH TARRAGON MAYONNAISE MAKES ABOUT 36 DUMPLINGS HANDS-ON TIME 40 MINUTES TOTAL TIME 2 HOURS

1 tsp 3 tbsp 3 tbsp 2 tsp 1 cup

olive oil ﬁnely chopped Spanish onion chopped green onions minced garlic frozen or canned crabmeat, thawed, drained and coarsely chopped 2 tbsp chopped fresh tarragon 2 tbsp chopped fresh dill 2 tbsp dried bread crumbs 1 tbsp oyster sauce 1 tsp smoked paprika 1 egg grated zest and juice of 1 lemon salt and pepper 36 frozen square wonton wrappers, thawed Tarragon Mayonnaise (recipe, this page) In skillet, heat oil over medium-low heat; cook onions and garlic, stirring occasionally, until tender, about 10 minutes. In food processor, pulse together crabmeat, onion mixture, tarragon, dill, bread crumbs, oyster sauce, smoked paprika, egg and lemon zest and juice until mixture comes together; season with salt and pepper. Refrigerate for 15 minutes. Lay 12 wonton wrappers on work VXUIDFH 3ODFH WEVS FUDE ¿OOLQJ LQ centre of each wrapper. Brush edges with water; fold corners of each wrapper into centre to make bundles and press gently to seal. Place on parchment paper-lined baking sheet. 5HSHDW ZLWK UHPDLQLQJ ¿OOLQJ DQG wrappers. Cover with clean tea towel; refrigerate for 30 minutes. (Makeahead: Can be stored in airtight container and refrigerated overnight or frozen for up to 3 months.) Grease bottom of steamer or line bamboo steam basket with parchment paper; arrange dumplings in single layer. Steam, in batches, until ¿OOLQJ LV FRRNHG WKURXJK DERXW 10 minutes (cut 1 dumpling in half to check). Serve with Tarragon Mayonnaise. PER 6 DUMPLINGS (WITH MAYONNAISE) about 295 cal, 11 g pro, 12 g fat (2 g sat. fat), 35 g carb (2 g dietary ﬁbre, 1 g sugar), 60 mg chol, 750 mg sodium, 2 mg iron.

56 WORLD CUISINE 2021 | CANADIAN LIVING

Tarragon Mayonnaise In small bowl, whisk together 1/4 cup mayonnaise, grated zest of 1 lime, 1 tbsp lime juice, 1 tbsp miso paste, 2 tsp toasted sesame oil, 1 tsp sambal oelek and 1 tsp chopped fresh tarragon.

TURKEY DUMPLINGS WITH BEAN SPROUT SALAD MAKES ABOUT 25 DUMPLINGS HANDS-ON TIME 35 MINUTES TOTAL TIME 2 HOURS

2 cups 1/4 cup 1/4 cup 1/4 cup 2 tbsp 1 tbsp 2 tsp 2 tsp 1

ground turkey finely chopped red onion finely chopped fresh cilantro sodium-reduced soy sauce finely chopped fresh mint sambal oelek sesame oil fish sauce Thai bird’s-eye pepper, seeded and chopped grated zest and juice of 3 limes salt and pepper vegetable oil for frying Bean Sprout Salad (recipe, this page) Turmeric Dumpling Dough 1 cup all-purpose flour 1 tsp salt 1 tsp turmeric In large bowl, combine turkey, onion, cilantro, soy sauce, mint, sambal RHOHN VHVDPH RLO ¿VK VDXFH ELUG¶V eye pepper, lime zest and juice; season with salt and pepper. Refrigerate for 30 minutes. Turmeric Dumpling Dough ,Q IRRG SURFHVVRU FRPELQH ÀRXU VDOW and turmeric; with motor running, gradually add 1/2 cup water, pulsing until dough starts to form. On lightly ÀRXUHG ZRUN VXUIDFH NQHDG GRXJK until smooth, 2 to 5 minutes. Shape into ball; cover and refrigerate for 30 minutes. Using rolling pin, roll out dough to 1/8-inch thickness. Using 3-inch round cookie cutter, cut out 25 rounds, rerolling and cutting scraps as necessary. Lay half of the rounds on work VXUIDFH 3ODFH WEVS WXUNH\ ¿OOLQJ LQ centre of each round. Brush edges with water; fold each round into half moon and press gently to seal. Place on parchment paper-lined baking VKHHW 5HSHDW ZLWK UHPDLQLQJ ¿OOLQJ and rounds. Cover with clean tea

towel; refrigerate for 30 minutes. (Make-ahead: Can be stored in airtight container and refrigerated overnight or frozen for up to 3 months.) In large heavy-bottomed saucepan or deep fryer, heat oil to 350°F. In batches, cook dumplings for 3 to 4 minutes or until golden. Transfer to paper towel-lined baking sheet. Serve with Bean Sprout Salad. PER 4 DUMPLINGS (WITH SALAD) about 535 cal, 21 g pro, 23 g fat (3 g sat. fat), 54 g carb (6 g dietary ﬁbre, 12 g sugar), 5 mg chol, 885 mg sodium, 4 mg iron.

Bean Sprout Salad In large bowl, combine 4 cups bean sprouts, 1/2 cup shredded red cabbage, 1/2 cup diced cucumber, 1/2 cup coarsely chopped macadamia nuts and 1/3 cup chopped green onions. Whisk together 1/2 cup olive oil, 1 tbsp sesame oil and 1 tsp each chili powder and sambal oelek; season with salt and pepper. Pour over vegetables, mixing well to coat.

DID YOU KNOW? A popular street food from Osaka, Okonomiyaki is a Japanese savoury pancake. The name is derived from the word okonomi, meaning “what you like,” and yaki meaning “cooked.” The possibilities for fillings and toppings are endless!

OKONOMIYAKI MAKES 6 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 30 MINUTES

Okonomiyaki 1 cup packed finely shredded napa cabbage 115 g large shrimp (31 to 35 count), peeled, deveined and cut crosswise in 1/2-inch pieces 2 green onions, thinly sliced 1 tbsp matchstick-cut pickled ginger 1 cup all-purpose flour 1/4 tsp salt pinch pepper 1 cup sodium-reduced chicken broth 1 egg 2 tbsp bonito flakes 2 tsp vegetable oil 3 strips bacon, cut crosswise in thirds

Toppings 2 tbsp okonomi sauce or tonkatsu sauce 2 tbsp Japanese mayonnaise (such as Kewpie) 2 tbsp bonito ﬂakes 1 tbsp thinly sliced green onions Okonomiyaki In bowl, toss together cabbage, shrimp, green onions and ginger. ,Q ODUJH ERZO ZKLVN WRJHWKHU ÀRXU salt and pepper. In separate bowl, whisk together broth, egg and bonito ÀDNHV ZKLVN LQWR ÀRXU PL[WXUH XQWLO FRPELQHG 6WLU LQ FDEEDJH PL[WXUH In 10-inch nonstick or cast-iron VNLOOHW KHDW RLO RYHU PHGLXP KHDW

3RXU LQ EDWWHU VSUHDGLQJ WR HGJHV DUUDQJH EDFRQ RYHU WRS &RRN XQWLO ERWWRP LV OLJKW JROGHQ WR PLQXWHV 8VLQJ VSDWXOD JHQWO\ VOLGH SDQFDNH RQWR SODWH EDFRQ VLGH XS TXLFNO\ invert pancake back into skillet. Cook XQWLO EDFRQ LV FULVS DERXW PLQXWHV 8VLQJ ODUJH VSDWXODV WUDQVIHU SDQFDNH WR SODWH EDFRQ VLGH XS Toppings Drizzle pancake with RNRQRPL VDXFH DQG PD\RQQDLVH VSULQNOH ZLWK ERQLWR ÀDNHV DQG green onions. PER SERVING about 233 cal, 9 g pro, 13 g total fat (5 g sat. fat), 18 g carb (1 g dietary ﬁbre, 3 g sugar), 71 mg chol, 554 mg sodium. CANADIAN LIVING | WORLD CUISINE 2021 57

SHRIMP & VEGETABLE TEMPURA MAKES 6 SERVINGS HANDS-ON TIME 35 MINUTES TOTAL TIME 35 MINUTES

8 jumbo shrimp (21 to 25 count) 3/4 cup all-purpose ﬂour 1/4 cup cornstarch 1/4 tsp baking powder pinch salt 1 cup soda water vegetable oil for frying 1 Japanese eggplant, trimmed and cut crosswise in scant 1/4-inch thick slices 1 sweet green or red pepper, cut in 1-inch wide strips 1 small sweet potato, peeled and cut crosswise in scant 1/4-inch thick slices 1 cup bite-size broccoli ﬂorets

58 WORLD CUISINE 2021 | CANADIAN LIVING

Peel shrimp, leaving tails intact; make several shallow cuts, cutting halfway but not all the way through, crosswise along length of underside of shrimp; set aside. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 hours.) ,Q ERZO ZKLVN WRJHWKHU ÀRXU FRUQstarch, baking powder and salt. Using fork or chopsticks, stir in soda water in 1 addition just until combined (mixture will appear lumpy). Place bowl with batter in separate bowl ¿OOHG ZLWK LFH ZDWHU WR NHHS FRRO

In large heavy-bottomed skillet or Dutch oven, add enough oil to come 2 inches up side; heat until deep fryer thermometer reads 375°F or 1-inch cube of white bread turns golden in 40 seconds. Working in batches, dip shrimp, eggplant, green pepper, sweet potato and broccoli into batter; deepfry, turning occasionally, until crisp and light golden, about 3 minutes. Transfer to rack set over paper towellined baking sheet to drain. PER SERVING about 139 cal, 7 g pro, 6 g total fat (1 g sat. fat), 16 g carb (2 g dietary ﬁbre, 2 g sugar), 36 mg chol, 56 mg sodium.

JAPANESE-STYLE CRISPY PORK WITH SESAME SLAW MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 30 MINUTES

1 cup

long-grain rice, rinsed

Crispy Pork 3/4 cup panko bread crumbs 4 tsp vegetable oil 1 green onion, minced 4 boneless pork loin chops (about 450 g total) 1/4 tsp each salt and pepper 1/4 cup all-purpose ﬂour 1 egg, lightly beaten Sesame Slaw 1 tsp white miso paste 1 tsp warm water 3 tbsp vegetable oil 1 tbsp seasoned rice vinegar 1 tsp minced fresh ginger

1 tsp 1 tsp 4 cups 1/4 cup 1 1/2 tsp

liquid honey sesame oil coleslaw mix or shredded cabbage thinly sliced onion sesame seeds, toasted

In saucepan, cook rice according to SDFNDJH GLUHFWLRQV )OX̆ ZLWK IRUN Keep warm. Crispy Pork Meanwhile, in small skillet, mix bread crumbs with oil; cook over medium-high heat, stirring, until golden, 4 to 5 minutes. Transfer to shallow bowl; stir in green onion. Set aside. Preheat oven to 425°F; lightly grease rimmed baking sheet. On work surface, between plastic wrap or waxed paper, use meat mallet or bottom of KHDY\ SDQ WR ÀDWWHQ SRUN WR LQFK thickness. Sprinkle pork all over with VDOW DQG SHSSHU 'UHGJH LQ ÀRXU VKDN-

LQJ R̆ H[FHVV 'LS LQ HJJ OHWWLQJ H[FHVV GULS R̆ 'UHGJH LQ EUHDG FUXPE PL[ture, pressing to adhere. Arrange pork on prepared baking sheet and bake until just a hint of pink remains inside, turning halfway through cooking time, about 10 minutes. Broil until crisp, 1 to 2 minutes. Transfer to rack set over rimmed baking sheet; let rest for 2 minutes. Cut crosswise in strips. Sesame Slaw Meanwhile, in large bowl, whisk together miso paste and warm water until miso paste is dissolved; whisk in vegetable oil, vinegar, ginger, honey and sesame oil. Add coleslaw mix, onion and sesame seeds; toss to coat. Serve with pork and rice. PER SERVING: about 593 cal, 32 g pro, 28 g total fat (6 g sat. fat), 53 g carb (3 g dietary ﬁbre, 6 g sugar), 96 mg chol, 423 mg sodium.

TEST KITCHEN

TIP

Looking to kick it up a notch? Serve the pork with a dab of spicy mustard.

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BLACK BEAN, BEEF & PEPPER UDON NOODLES MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 15 MINUTES

2 tbsp 1 tsp 4 tsp 450 g 1 1 1 1 tsp 2

black bean garlic sauce cornstarch vegetable oil, divided beef ﬂank marinating steak, cut crosswise in 1/8-inch thick slices small onion, thinly sliced sweet green pepper, thinly sliced sweet red pepper, thinly sliced minced fresh ginger 200 g pkg fresh udon noodles

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Stir together black bean garlic sauce, cornstarch and 1/2 cup water; set aside. In wok or large nonstick skillet, heat half of the oil over medium-high heat; sauté beef until no longer pink, about 2 minutes. Transfer to plate; set aside. Add remaining oil to wok; sauté onion, green and red peppers and ginger until peppers are tender-crisp, about 2 minutes.

Meanwhile, in large saucepan of boiling water, cook noodles according to package directions; drain. Add beef, noodles and black bean mixture to wok; cook, stirring, until sauce is thickened, about 1 minute. PER SERVING about 406 cal, 30 g pro, 15 g total fat (4 g sat. fat), 38 g carb (3 g dietary ﬁbre, 4 g sugar), 53 mg chol, 914 mg sodium.

LEMON CHICKEN MAKES 4 TO 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 30 MINUTES

2 tbsp sodium-reduced soy sauce 2 tbsp canola oil, divided 1/2 tsp toasted sesame oil 750 g boneless chicken breasts, cubed 1 lemon, peeled and thinly sliced 1/2 cup sodium-reduced chicken broth 3 tbsp maple syrup 2 tbsp lemon juice 1 tbsp granulated sugar 1/2 tbsp grated fresh ginger salt 5 tbsp cornstarch, divided 1/4 cup all-purpose ﬂour 1/2 tsp baking soda vegetable oil for frying steamed rice

sesame seeds chopped green onions In large bowl, mix together soy sauce, 1 tbsp of canola oil and the sesame oil; add chicken, turning to coat well. Cover and refrigerate for 15 minutes. Meanwhile, in saucepan, heat remaining canola oil over medium heat; cook lemon slices for 1 minute. Stir in chicken broth, maple syrup, lemon juice, sugar and ginger. Season with salt to taste; cook for 2 minutes. In bowl, stir 1 tbsp of the cornstarch into 1 tbsp water; stir into saucepan. Cook, stirring, until sauce is thickened slightly, about 3 minutes; set aside. In small bowl, combine remaining FRUQVWDUFK ÀRXU DQG EDNLQJ VRGD

Remove chicken from marinade; discard marinade. Place chicken in sealable container; sprinkle with cornstarch mixture. Cover and shake to coat. In wok or large skillet, add enough oil to come 1 inch up side; heat oil over high heat. Add half of the chicken; cook, stirring occasionally, until golden and cooked through, about 6 minutes. Using slotted spoon, transfer chicken to paper towel-lined plate. Repeat with remaining chicken. Serve chicken over rice. Top with reserved lemon sauce; sprinkle with sesame seeds and green onions. PER EACH OF 6 SERVINGS about 270 cal, 29 g pro, 8 g total fat (1 g sat. fat), 20 g carb (1 g dietary ﬁbre, 9 g sugar), 90 mg chol, 515 mg sodium, 1 mg iron. CANADIAN LIVING | WORLD CUISINE 2021 61

PORK & PICKLED VEGETABLE BÁNH MÌ MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 1 HOUR 20 MINUTES

2 tbsp 1 tsp 1 1 1/3 cup 1/4 tsp 1/2 cup 2 tsp 1/4 cup 2 tbsp 1/4 cup 2 tbsp 2 tbsp 1 tbsp 2 450 g 4

white vinegar liquid honey zucchini, finely julienned carrot, finely julienned finely julienned cantaloupe salt mayonnaise sriracha, divided chopped fresh cilantro (approx) lime juice hoisin sauce vegetable oil unseasoned rice vinegar grated fresh ginger cloves garlic, finely chopped pork tenderloin, cut in 1-inch thick medallions 6-inch submarine buns

In bowl, combine vinegar and honey. Add zucchini, carrot, cantaloupe and 62 WORLD CUISINE 2021 | CANADIAN LIVING

salt; mix. Marinate for 30 minutes at room temperature. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) In small bowl, combine mayonnaise, 1 tsp sriracha, chopped cilantro and lime juice; set aside. In bowl, combine hoisin sauce, oil, vinegar, ginger, garlic and remaining sriracha. Add pork, turning to coat. Cover and marinate for 15 minutes in the refrigerator. Preheat barbecue to medium heat (about 350°F); grease grill. Thread pork in parallel on 2 or 3 metal or presoaked wooden skewers (depending on size of medallions); reserve marinade. Place skewers on grill; close lid and grill until pork is golden and just a hint of pink remains inside, turning halfway through grilling time and brushing with remaining marinade, 7 to 9 minutes. Transfer to cutting board; cut in thin strips. Set aside.

TEST KITCHEN

TIP

Pork medallions can also be cooked on the stovetop. In skillet, heat oil over medium-high heat; cook pork until just a hint of pink remains inside, turning halfway through cooking time and brushing with remaining marinade, about 6 minutes.

Spread buns with reserved mayonnaise. Divide reserved pork among buns. Garnish with pickled vegetables and cilantro sprigs. PER SERVING about 665 cal, 34 g pro, 37 g total fat (7 g sat. fat), 49 g carb (3 g dietary ﬁbre), 90 mg chol, 875 mg sodium.

Slow Cooker Japanese-Style Beef Curry P A GE 67

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CHICKEN PAD THAI

2 cups 6

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 40 MINUTES

1/2 cup

225 g 1/2 cup 1/3 cup 3 tbsp 1 tsp 2 tbsp 3 2 450 g 2

wide stick rice noodles (about 1/4-inch wide) Thai-style sweet chili sauce ﬁsh sauce lime juice sambal oelek vegetable oil, divided cloves garlic, ﬁnely chopped sweet red peppers, cut in thin strips boneless chicken breasts (or thighs), cut in strips eggs, lightly beaten

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1/2 cup 4 to 6

bean sprouts green onions, ﬁnely chopped, divided ﬁnely chopped fresh cilantro, divided coarsely chopped unsalted peanuts, divided (optional) lime wedges

Bring large saucepan of water to boil. Add noodles and remove from heat. Let stand for 3 to 4 minutes or until softened (stir with fork to separate noodles). Drain, rinse under cold water and set aside. In small bowl, combine sweet chili VDXFH ¿VK VDXFH OLPH MXLFH DQG VDPbal oelek; set aside. In wok or large skillet, heat 1 tbsp of the oil over medium-high heat. Add garlic and peppers; cook, stirring occasionally, until softened, about 4 minutes. Set aside with noodles.

In wok, heat remaining oil over medium-high heat; add chicken and cook, stirring often, until golden, 4 to 5 minutes. Transfer to plate; set aside. Reduce heat to medium; in wok, add eggs and cook, stirring occasionDOO\ XQWLO ¿UP DERXW PLQXWH $GG bean sprouts and half of the green onions and cilantro. Add reserved noodles and peppers; cook, stirring occasionally, about 1 minute. Add reserved chicken and sauce, and mix, gently lifting noodles to coat well. Add half of the peanuts, if desired, and cook, stirring, about 1 minute. Sprinkle with remaining green onions, cilantro and peanuts, if desired. Garnish with lime wedges. PER EACH OF 6 SERVINGS about 395 cal, 27 g pro, 9 g total fat (2 g sat. fat), 52 g carb (2 g dietary ﬁbre), 115 mg chol, 1,200 mg sodium.

Chicken Fresh Rolls PA GE 67

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GENERAL TSO’S CAULIFLOWER MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 45 MINUTES

3 to 4 eggs 2 cups panko bread crumbs salt and pepper 1 cauliflower, cut in bite-size florets 1/2 cup liquid honey 2/3 cup sodium-reduced soy sauce 1/4 cup unseasoned rice vinegar 1/4 cup Thai-style sweet chili sauce 2 tbsp cornstarch 1 tsp sambal oelek (optional) 1 tbsp toasted sesame oil 2 cloves garlic, finely chopped 4 green onions, chopped 1 tbsp sesame seeds Preheat oven to 400°F; line baking sheet with foil and grease foil. In shallow dish, beat eggs. In separate shallow dish, add bread crumbs; season with VDOW DQG SHSSHU 'LS FDXOLÀRZHU LQ HJJV OHWWLQJ H[FHVV GULS R̆ WKHQ dredge in bread crumbs. Spread cauliÀRZHU LQ VLQJOH OD\HU RQ SUHSDUHG EDNLQJ VKHHW %DNH XQWLO FDXOLÀRZHU LV tender and golden, about 25 minutes. Meanwhile, in bowl, combine 1 cup water, honey, soy sauce, vinegar, chili sauce, cornstarch and sambal oelek, if desired. Set aside. In saucepan, heat sesame oil over medium-high heat. Add garlic and cook, stirring often, about 1 minute. Add reserved sauce and bring to a boil. Reduce heat to medium and continue cooking, scraping up brown bits from bottom of pan with wooden spoon, until sauce has thickened, 3 minutes. 7UDQVIHU URDVWHG FDXOLÀRZHU WR serving dish, add sauce and stir gently to coat well. Sprinkle with green onions and sesame seeds. Serve over jasmine rice, if desired. PER SERVING about 575 cal, 18 g pro, 10 g total fat (2 g sat. fat), 103 g carb (6 g dietary fibre), 140 mg chol, 1,675 mg sodium.

SLOW COOKER JAPANESE-STYLE BEEF CURRY MAKES 8 TO 10 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 8 1/2 HOURS

900 g

stewing beef cubes, cut in 1-inch chunks 2 1/2 cups sodium-reduced beef broth

2 1 2 1 1/4 cup 1/4 cup 3 tbsp 3 tbsp 2 tbsp 3 2 4 4 tsp 1 tsp 1/4 tsp 1/4 cup 2 tbsp 1 tbsp

large white potatoes, peeled and cut in 1-inch chunks (450 g total) sweet onion, finely chopped stalks celery, thinly sliced large carrot, cut in 1/2-inch thick rounds mild curry powder tomato paste granulated sugar sodium-reduced soy sauce Worcestershire sauce star anise bay leaves cloves garlic, minced minced fresh ginger salt each pepper and five-spice powder all-purpose flour unsalted butter, melted vinegar

In slow cooker, combine beef, broth, potatoes, onion, celery, carrot, curry powder, tomato paste, sugar, soy sauce, Worcestershire sauce, star anise, bay leaves, garlic, ginger, salt, SHSSHU DQG ¿YH VSLFH SRZGHU &RYHU and cook on Low until beef is tender, 8 to 9 hours. :KLVN WRJHWKHU ÀRXU EXWWHU DQG 3 tbsp water until smooth; stir into slow cooker. Cover and cook on High until thickened, about 15 minutes. Stir in vinegar; discard bay leaves and star anise. PER EACH OF 10 SERVINGS about 256 cal, 22 g pro, 9 g total fat (4 g sat. fat), 22 g carb (3 g dietary ﬁbre, 8 g sugar), 55 mg chol, 679 mg sodium.

CHICKEN FRESH ROLLS MAKES 8 TO 10 ROLLS HANDS-ON TIME 1 HOUR TOTAL TIME 3 HOURS 25 MINUTES

8 tsp 2 tbsp 2 tsp 4 tsp 1 1

vegetable oil, divided lime juice liquid honey fish sauce clove garlic, finely chopped Thai bird's-eye pepper, finely chopped 450 g chicken breasts 115 g rice vermicelli 8 to 10 rice paper wrappers 8 to 10 large Boston lettuce leaves 2 to 3 sprigs fresh mint 1 cup finely julienned mango 1 1/2 cups finely julienned carrots 1 1/2 cups finely sliced red cabbage Peanut Sauce (recipe, this page)

JDUOLF DQG ELUG¶V H\H SHSSHU $GG chicken; turn to coat. Cover and marinate in the refrigerator for 2 hours. Preheat oven to 350°F. In skillet, heat remaining oil over medium heat. Remove chicken from marinade and cook 2 to 3 minutes each side. Place in ovenproof dish and bake, until chicken is no longer pink inside, 15 to 18 minutes. Transfer to cutting board and let cool before cutting in strips; set aside. Meanwhile, in large bowl, soak vermicelli in boiling water for 3 to 5 minutes. Drain and rinse with cold water; press to remove excess liquid. Transfer to bowl, set aside. Fill large bowl with hot water. Soak 1 rice paper wrapper until softened and pliable, about 30 seconds; lay on clean damp tea towel. Place 1 lettuce leaf in the centre of wrapper. Add a few mint leaves and 1/8 each of the vermicelli, chicken strips, mango, carrots and cabbage. Fold bottom and VLGHV RI ZUDSSHU RYHU ¿OOLQJ UROO XS gently, squeezing tightly. Working with 1 wrapper at a time, repeat with remaining ingredients. Place rolls on damp tea towel-lined baking sheet; cover with another clean damp tea towel. (Make-ahead: Can be stored in airtight container and refrigerated overnight.) Using wet knife, cut rolls in half. Serve with Peanut Sauce. PER EACH OF 10 ROLLS (WITH 1 TBSP SAUCE) about 250 cal, 15 g pro, 9 g total fat (2 g sat. fat), 26 g carb (2 g dietary ﬁbre), 30 mg chol, 325 mg sodium.

Peanut Sauce In bowl, whisk together 1/3 cup peanut butter, 3 tbsp hoisin sauce, 2 tsp sriracha and 1 tsp grated fresh ginger. Add 1/3 cup of hot water, 1 tbsp at a time, whisking well. Add chopped peanuts, if desired. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days.) Makes about 2/3 cup.

In shallow dish, whisk together 6 tsp RI WKH RLO OLPH MXLFH KRQH\ ¿VK VDXFH CANADIAN LIVING | WORLD CUISINE 2021 67

CHAPTER FIVE

Latin America T H E R EC I P ES I N THI S C HA PTE R A RE I MB UE D WI T H T HE

S EA S O N IN G S AN D STY LI NG S OF A M YRI AD OF C OU NT R I E S A N D C U LT U RES OF L A TI N AME R ICA . F RO M C HI LI T O C EV I C HE , T H ERE 'S SO METHI NG F O R E VERY O NE TO E NJ OY.

CLASSIC MARGARITAS ON THE ROCKS MAKES 2 SERVINGS HANDS-ON TIME 5 MINUTES TOTAL TIME 5 MINUTES

3 cups 1/2 cup 1/4 cup 1/4 cup

ice, divided silver tequila lime juice orange liqueur (such as Triple Sec, Cointreau or Grand Marnier) 3 tbsp agave syrup 2 tbsp orange juice (optional) coarse or ﬂaked sea salt 2 lime slices (approx) In cocktail shaker, combine 2 cups ice, tequila, lime juice, orange liqueur, agave syrup and orange juice (if using); shake until well chilled. Place salt on small plate. Rim 2 margarita or rocks glasses with juice from lime slices. Dip rims of glasses into salt. Divide remaining 1 cup ice between glasses. Strain margarita into glasses. Garnish with lime slices. PER SERVING about 301 cal, trace pro, trace total fat (0 g sat. fat), 30 g carb (trace dietary ﬁbre, 28 g sugar), 0 mg chol, 3 mg sodium.

FROZEN STRAWBERRY MARGARITAS MAKES 5 SERVINGS HANDS-ON TIME 5 MINUTES TOTAL TIME 5 MINUTES

3 cups 3 cups 3/4 cup 1/2 cup 1/2 cup

ice frozen strawberries silver tequila lime juice orange liqueur (such as Triple Sec, Cointreau or Grand Marnier) 5 tbsp agave syrup coarse or ﬂaked sea salt 5 lime slices fresh strawberries, halved In blender, pulse together ice, strawberries, tequila, lime juice, orange liqueur and agave syrup until ice is crushed. Blend on high until smooth and slushy. Place salt on small plate. Rim 5 margarita or rocks glasses with juice from lime slices. Dip rims of glasses into salt. Divide strawberry mixture among glasses. Garnish with halved strawberries. PER SERVING about 240 cal, 1 g pro, 0 total fat (0 g sat. fat), 30 g carb (2 g dietary ﬁbre, 24 g sugar), 0 mg chol, 2 mg sodium. CANADIAN LIVING | WORLD CUISINE 2021 69

SLOW COOKER TACOS AL PASTOR MAKES 10 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 8 1/2 HOURS

1 2 tsp 1 tsp 1/2 tsp 1.5 kg 1 2 1 tsp 1/2 cup 20 3 1 cup 1/2 3/4 cup 1/2 cup

chipotle pepper in adobo sauce, minced cider vinegar each cinnamon, ancho chili powder, ground cumin and salt garlic powder boneless pork shoulder roast, trimmed onion, sliced slices pineapple (1/2-inch thick), peeled and cored cornstarch diced, peeled and cored pineapple soft corn tortillas (15 cm), heated avocados, peeled, pitted and chopped thinly sliced radishes red onion, thinly sliced sour cream chopped fresh cilantro

Stir together chipotle pepper, vinegar, cinnamon, ancho chili powder, cumin, salt and garlic powder; rub over pork. Arrange onion and pineapple slices in bottom of slow cooker; place pork over top. Cover and cook on Low until pork is tender, about 8 hours. Transfer pork to large bowl; let cool slightly. Meanwhile, strain liquid from slow FRRNHU WKURXJK ¿QH PHVK VLHYH LQWR heatproof bowl; discard solids. Skim R̆ IDW 5HWXUQ FXS RI FRRNLQJ OLTXLG to slow cooker; discard remaining liquid. Whisk cornstarch with WVS ZDWHU ZKLVN LQWR VORZ FRRNHU Cover and cook on High until slightly WKLFNHQHG DERXW PLQXWHV Using 2 forks, break pork into bitesize pieces; stir into thickened liquid to coat. Just before serving, stir in diced pineapple. (Fruit acids will turn pork mushy if added ahead of time.) Top tortillas with pork mixture, avocados, radishes, red onion slices, sour cream and cilantro. PER SERVING about 554 cal, 32 g pro, 31 g total fat (9 g sat. fat), 39 g carb (6 g dietary ﬁbre, 2 g sugar), 93 mg chol, 681 mg sodium.

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Peruvian-Style Halibut Ceviche PAG E 7 2

TEST KITCHEN

TIP

Mix the ceviche in a ceramic or glass bowl. The acid in the lime juice, which “cooks” the ﬁsh, will cause a metal bowl to react, imparting a metallic taste to the halibut.

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PERUVIAN-STYLE HALIBUT CEVICHE

MEXICAN-STYLE BLACK BEAN SOUP

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 45 MINUTES

MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 35 MINUTES

450 g

2 tbsp 1 2 1

1 1 cup 1/2 cup 1/4 cup 2 tsp 1/4 cup 1 tsp 1/2 tsp 1/2 cup

skinless halibut ﬁllet, cut in 3/4 inch cubes and patted dry Thai bird’s-eye pepper, thinly sliced cooked corn kernels, cooled thinly sliced red onion lime juice orange zest orange juice minced fresh ginger kosher salt chopped fresh cilantro

In ceramic or glass bowl, mix together ¿VK ELUG¶V H\H SHSSHU FRUQ UHG RQLRQ lime juice, orange zest, orange juice, ginger and salt; cover with plastic wrap. Refrigerate, stirring occasionDOO\ XQWLO ¿VK LV RSDTXH WKURXJKRXW about 30 minutes. Sprinkle with cilantro before serving. PER EACH OF 6 SERVINGS about 110 cal, 15 g pro, 1 g total fat (trace sat. fat), 10 g carb (1 g dietary ﬁbre, 2 g sugar), 37 mg chol, 187 mg sodium.

2 tsp 2 tsp 1/4 tsp 3 cups 2

olive oil onion, chopped cloves garlic, minced jalapeño pepper, seeded and chopped chili powder ground cumin salt sodium-reduced vegetable broth 540 ml cans black beans, drained and rinsed

In large pot, heat oil over medium heat; cook onion, garlic and jalapeño pepper until softened, 5 to 6 minutes. Add chili powder, cumin and salt; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, scraping up brown bits from bottom of pot with wooden spoon. Add beans; bring to boil. Reduce heat to mediumlow; cook until vegetables and beans are tender, about 20 minutes. Using immersion blender, purée soup until almost smooth with some whole beans remaining. PER SERVING about 292 cal, 16 g pro, 5 g total fat (1 g sat. fat), 49 g carb (13 g dietary ﬁbre, 5 g sugar), 0 mg chol, 580 mg sodium.

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TEST KITCHEN

TIP

This soup is the perfect base for your favourite taco toppings. Sprinkle with chopped avocado, sliced jalapeño pepper, shredded Cheddar cheese, fresh cilantro and crushed tortilla chips. CANADIAN LIVING | WORLD CUISINE 2021 73

SHEET PAN CHICKEN MOJO MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 2 HOURS

skin-on whole chicken legs (about 1 kg total) 2 onions, cut in wedges Mojo Sauce (recipe, this page) 1 orange, sliced salt and pepper 2 tbsp chopped fresh parsley 1 lime, cut in wedges Place chicken and onions in large shallow dish. Pour half of the Mojo Sauce over top, turning to coat well. Cover and refrigerate for 1 hour. Preheat oven to 400°F. Transfer chicken and onions to foil-lined baking sheet; add orange slices to baking sheet. Season with salt and pepper. Drizzle with remaining sauce from dish; bake, basting with pan juices occasionally, until cooked through, 40 to 50 minutes. Sprinkle parsley over top. Serve with remaining Mojo Sauce and lime wedges. Mojo Sauce In blender or using hand mixer, combine zest of 1 lime, 1/3 cup each orange juice, lime juice and grapefruit juice, 4 cloves garlic, 1/2 cup chopped fresh parsley, 2 tsp dried oregano and 1 tsp ground cumin; season with salt and pepper. Add 1/2 cup olive oil in thin drizzle until sauce is thickened but not puréed. (Make-ahead: Can be covered and refrigerated for up to 2 days.) Makes about 1 1/2 cups. PER SERVING about 795 cal, 53 g pro, 56 g total fat (12 g sat. fat), 20 g carb (3 g dietary ﬁbre, 11 g sugar), 290 mg chol, 769 mg sodium, 4 mg iron.

DID YOU KNOW? A staple of Cuban cuisine, mojo refers to any sauce made with garlic, citrus juice and olive oil or pork lard. It is traditionally used to flavour cassava tubers and marinate roast pork.

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MEXICAN-STYLE STREET CORN MAKES 8 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 15 MINUTES

Crema Topping 1/3 cup Mexican crema or sour cream 1/3 cup mayonnaise half clove garlic, minced (optional) pinch salt 8 1/2 cup 1/4 cup pinch 2

corncobs, husked crumbled Cotija or feta cheese chopped fresh cilantro ancho chili powder or chili powder limes, cut in wedges

Preheat barbecue to medium-high heat (about 375°F); grease grill. In bowl, stir together crema, mayonnaise, garlic (if using) and salt until combined; refrigerate. Place corncobs on grill; close lid and cook, turning occasionally, until marked all over and tender, about 8 minutes. Transfer to serving platter. Dollop with reserved Crema Topping; sprinkle with Cotija, cilantro and chili powder. Serve with lime wedges. PER SERVING about 255 cal, 7 g pro, 12 g total fat (3 g sat. fat), 36 g carb (4 g dietary ﬁbre, 6 g sugar), 17 mg chol, 190 mg sodium.

CANADIAN LIVING | WORLD CUISINE 2021 75

BEEF & BEAN CHILI MAKES 8 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 6 1/2 HOURS

900 g 5 3 1 4 tbsp 2 tbsp 1/2 tsp 2 1 1 1/2 cup 2 tbsp

lean ground beef cloves garlic, minced stalks celery, thinly sliced large red onion, diced chili powder each dried oregano and ground cumin salt 796 ml cans whole plum tomatoes, crushed by hand 540 ml can red kidney beans, drained and rinsed 398 ml can baked beans in tomato sauce drained pickled sliced jalapeño peppers all-purpose ﬂour

Garnishes (optional) sliced, pitted and peeled avocado shredded Cheddar cheese sour cream sliced green onions corn tostadas chopped fresh cilantro In slow cooker, combine beef, garlic, celery, onion, chili powder, oregano, cumin and salt; stir in tomatoes, kidney beans, baked beans and jalapeño peppers. Cover and cook on Low until vegetables are tender, 6 to 8 hours. :KLVN ÀRXU ZLWK WEVS ZDWHU XQWLO smooth; stir into slow cooker. Cover and cook on High until slightly thickHQHG WR PLQXWHV (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days or frozen for up to 2 months.) Serve topped with garnishes, if desired: avocado, Cheddar, sour cream, green onions, tostadas and cilantro. PER SERVING about 246 cal, 32 g pro, 18 g total fat (7 g sat. fat), 39 g carb (10 g dietary ﬁbre, 14 g sugar), 68 mg chol, 882 mg sodium. 76 WORLD CUISINE 2021 | CANADIAN LIVING

Change it up Spicy Beef & Bean Chili For an extra spicy boost, add 2 to 3 canned chipotle peppers in adobo sauce, minced, when you stir in the jalapeños.

CANADIAN LIVING | WORLD CUISINE 2021 77

CHAPTER SIX

India

IN T HI S C H A PT E R, TH E A RO MA TIC AN D F LA VOU R FU L S PIC E S C H A R A C T E R I STI C O F I ND IA N C UI SIN E TA K E CE NT RE S T AG E I N R E CI PE S T HA T R EF L ECT THE RA NG E OF T HE NAT I ON. … B O N U S : T H ERE AR E P L ENTY OF VE GE T ARI A N OP TI ONS .

Tandoori Fish Packets PA G E 8 5

CANADIAN LIVING | WORLD CUISINE 2021 79

Slow Cooker Curried Eggplant PA G E 85

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ALOO GOBI & BABY SPINACH WRAPS MAKES 6 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 45 MINUTES

3 1 1 tsp 2 tbsp 1 tbsp 2 tsp 1/2 tsp 1/4 tsp half 1 1 1 1/2 tsp 5 cups 6

cloves garlic, smashed small onion, quartered grated fresh ginger vegetable oil packed brown sugar or liquid honey Madras curry powder cinnamon cayenne pepper head cauliﬂower, cut in bite-size ﬂorets (about 3 cups) 398 ml can diced tomatoes, drained 540 ml can chickpeas, drained and rinsed 400 ml can light coconut milk sea salt packed baby spinach, divided large whole wheat tortillas, warmed

TEST KITCHEN

TIP

Enjoy all the goodness of a warm vegetable curry tucked into easy-eating wraps. We’ve swapped out the usual potatoes for protein-rich chickpeas.

In food processor, pulse together garlic, onion and ginger, scraping down side occasionally, until mixWXUH LV ¿QHO\ FKRSSHG DQG RQLRQ is beginning to look mushy. In nonstick skillet, heat oil over medium heat; cook onion mixture, stirring often, until softened, about 7 minutes. Add brown sugar, curry powder, cinnamon and cayenne pepper; cook, stirring often, about 2 minutes. 6WLU LQ FDXOLÀRZHU WRPDWRHV chickpeas, coconut milk and salt. Bring to a boil over high heat; reduce heat and simmer, stirring RIWHQ XQWLO FDXOLÀRZHU LV VRIWened and most of the liquid is absorbed, about 25 minutes. Finely chop 2 cups of the spinDFK VWLU LQWR FDXOLÀRZHU PL[WXUH $UUDQJH WRUWLOODV RQ ÀDW VXUface; sprinkle with remaining VSLQDFK 'ROORS FDXOLÀRZHU FXUU\ over top; roll up tightly and serve. PER SERVING about 405 cal, 25 g pro, 13 g total fat (4 g sat. fat), 64 g carb (23 g dietary ﬁbre, 9 g sugar), 0 mg chol, 835 mg sodium. CANADIAN LIVING | WORLD CUISINE 2021 81

Slow Cooker Butter Chicken PA G E 8 5

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SPICED RED LENTIL DAL MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 30 MINUTES

3 tbsp 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp 1 4 2 tbsp 1 1 tsp 3/4 tsp 2 1 cup 2 cups

canola oil or ghee mustard seeds, crushed coriander seeds, crushed cumin seeds, crushed large onion, chopped cloves garlic, minced minced ginger jalapeño pepper, seeded and ﬁnely chopped salt turmeric vine-ripened tomatoes, chopped dried red lentils, rinsed water

In saucepan, heat oil over medium heat. Cook mustard, coriander and cumin seeds until they start to pop, about 1 minute. Add onion, garlic,

ginger, jalapeño pepper and salt; cook, stirring often, until onion is soft and translucent, about 15 minutes, adding 1 to 2 tbsp water at a time if browning too quickly. Stir in turmeric; cook for 2 minutes. Add

tomatoes, lentils and water; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until lentils are soft, 10 to 12 minutes. PER SERVING about 297 cal, 12 g pro, 12 g total fat (1 g sat. fat), 37 g carb (7 g dietary ﬁbre, 3 g sugar), 0 mg chol, 595 mg sodium. CANADIAN LIVING | WORLD CUISINE 2021 83

CHICKEN TIKKA MASALA MAKES 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 50 MINUTES

2 tbsp 750 g

vegetable oil, divided boneless skinless chicken thighs, cut in bite-size pieces salt and pepper 1 onion, chopped 2 cloves garlic, minced 1 tbsp grated fresh ginger 1 1/2 tsp each garam masala, ground cumin and turmeric 1 tsp ground coriander 1/2 tsp cinnamon 1/4 tsp cayenne pepper 1/2 cup sodium-reduced chicken broth half 796 ml can crushed tomatoes 1/2 cup 2% plain Greek yogurt 1 tsp brown sugar 1/4 cup chopped fresh cilantro (approx) 6 plain or garlic naan In large deep skillet, heat half the oil over medium-high heat; cook chicken in 2 batches, turning once, until golden on each side, 4 to 5 minutes. Season with salt and pepper. Transfer to plate; set aside. In same skillet, heat remaining oil over medium heat; cook onion, garlic and ginger, stirring, until onion is tender, 3 to 4 minutes. Return reserved chicken to skillet; sprinkle garam masala, cumin, turmeric, coriander, cinnamon and cayenne over top. Add broth, scraping up brown bits from bottom of pan with wooden spoon. Add tomatoes and bring to a boil; reduce heat and simmer until chicken is cooked through, 15 to 20 minutes. Stir in yogurt, sugar and chopped cilantro (if sauce is too thick, stir in a bit of water). Garnish with cilantro sprigs and serve with naan. PER SERVING (WITHOUT NAAN) about 245 cal, 28 g pro, 10 g total fat (1 g sat. fat), 11 g carb (3 g dietary ﬁbre, 6 g sugar), 125 mg chol, 500 mg sodium, 4 mg iron. 84 WORLD CUISINE 2021 | CANADIAN LIVING

TANDOORI FISH PACKETS

SLOW COOKER CURRIED EGGPLANT

SLOW COOKER BUTTER CHICKEN

MAKES 4 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 30 MINUTES

MAKES 8 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 8 1/4 HOURS

MAKES 6 TO 8 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 4 1/4 HOURS

3 tbsp 1 tbsp 2 tsp 2 4 2

1 1 1/2 cup 3 tbsp 2 tbsp 4 1 tbsp 1 tbsp 2 tsp 2 tsp 1/2 tsp 1/2 tsp 2

2 tbsp 1 tbsp 1 tsp 1/2 tsp 1/2 tsp 2 tbsp 1.35 kg

16 1 tsp 1/2 tsp 4 tsp 1

vegetable oil, divided tandoori spice blend grated fresh ginger cloves garlic, grated or pressed tilapia ﬁllets (about 680 g total) yellow-ﬂeshed potatoes (about 500 g total), sliced in 1/8-inch thick rounds stalks asparagus, trimmed and halved crosswise salt pepper butter lime, cut in wedges

In bowl, stir together 2 tbsp of the oil, tandoori spice blend, ginger, garlic DQG WVS ZDWHU WR IRUP SDVWH FXW ¿VK ¿OOHWV LQ KDOI FURVVZLVH 5XE VSLFH PL[WXUH DOO RYHU ¿VK &XW IRXU [ LQFK UHFWDQJOHV RI parchment paper. Fold each in half FURVVZLVH 7ULP FRUQHUV WR PDNH KDOI KHDUW VKDSH XQIROG HDFK KHDUW Toss potatoes and asparagus with remaining oil, salt and pepper. Arrange potatoes and asparagus on half of each heart. Top each with SLHFHV RI ¿VK DQG WVS RI EXWWHU )ROG RYHU RWKHU KDOI RI HDFK KHDUW pleat edge to seal. Twist pointed end to secure. Preheat oven to 425°F. Transfer SDFNHWV WR ODUJH ULPPHG EDNLQJ VKHHW EDNH IRU PLQXWHV 5HPRYH IURP RYHQ OHW VWDQG IRU PLQXWHV %HLQJ careful to avoid steam, cut or tear open packets. Serve with lime wedges.

1/3 cup

796 ml can diced tomatoes sweet onion, diced 35% whipping cream tomato paste minced fresh ginger cloves garlic, minced garam masala mustard seeds cumin seeds granulated sugar hot pepper ﬂakes salt large Italian eggplants (about 1 kg total), trimmed and halved lengthwise chopped fresh cilantro (optional)

In slow cooker, combine tomatoes, onion, cream, tomato paste, ginger, garlic, garam masala, mustard and FXPLQ VHHGV VXJDU KRW SHSSHU ÀDNHV and salt. Arrange eggplant, cut sides up, over top of mixture. Cover and cook on Low until eggplant is tender, about 8 hours. Using 2 slotted spoons, transfer eggplant to cutting board. Scoop ÀHVK LQWR ¿QH PHVK VLHYH ZLWK EDFN of spoon, gently press on solids to remove excess liquid. Discard skin. 6WLU ÀHVK LQWR VORZ FRRNHU VSULQNOH with cilantro (if using). PER SERVING about 143 cal, 3 g pro, 6 g total fat (3 g sat. fat), 22 g carb (5 g dietary ﬁbre, 10 g sugar), 19 mg chol, 290 mg sodium.

PER SERVING about 435 cal, 38 g pro, 21 g total fat (5 g sat. fat), 26 g carb (4 g dietary ﬁbre, 2 g sugar), 95 mg chol, 869 mg sodium.

DID YOU KNOW? Garam masala is an aromatic blend of spices that is typical of Indian cuisine and can vary in flavour depending on its provenance. Ghee, or clarified butter, is a fat that allows the meat to

1 2 1 1 2 tsp 1 cup 1/4 cup

garam masala curry powder turmeric ground ginger salt ghee or coconut oil, divided boneless chicken thighs, quartered, or boneless chicken breasts, cubed, divided onion, chopped cloves garlic, ﬁnely chopped 156 ml can tomato paste 400 ml can coconut milk granulated sugar 10% plain yogurt or 14% sour cream chopped fresh cilantro or parsley

In small bowl, combine garam masala, curry powder, turmeric, ginger and VDOW VHW DVLGH (Make-ahead: Can be stored in an airtight container at room temperature for up to 1 month.) In large skillet, melt half the ghee RYHU PHGLXP KLJK KHDW $GG KDOI WKH chicken and cook, stirring occasion ally, for 4 to 5 minutes or until golden on all sides. Transfer cooked chicken WR VORZ FRRNHU 5HSHDW ZLWK UHPDLQLQJ ghee and chicken. In same skillet, add onion and cook, stirring occasionally, about 2 min utes. Add garlic and reserved spice mixture and continue cooking, stirring often, about 1 minute. Add onion mix ture to slow cooker. In same skillet, mix tomato paste, FRFRQXW PLON DQG VXJDU FRRN VFUDS ing up brown bits from bottom of pan ZLWK ZRRGHQ VSRRQ DERXW VHFRQGV Pour mixture into slow cooker and stir gently to coat chicken and onions. Cover and cook on Low until chicken is no longer pink inside, about 4 hours. Gently mix in yogurt until sauce is smooth. Garnish with cilantro. (Makeahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 2 months.) PER EACH OF 8 SERVINGS about 475 cal, 40 g pro, 31 g total fat (15 g sat. fat), 11 g carb (2 g dietary ﬁbre), 150 mg chol, 280 mg sodium.

brown without the butter burning. These two ingredients can be found in South Asian grocery stores, health food stores and spice shops.

CANADIAN LIVING | WORLD CUISINE 2021 85

CHAPTER SEVEN

North America F E AT UR I N G ICO N IC TR UE NOR TH CO M FORT

FO O D S A ND F A VOUR ITE S, TH IS CH AP TE R OFFE RS U P YU M MY I N DUL GEN CES F IT F OR TH E W H OLE F A MI L Y, PIC KY E ATER S I NC L UDE D !

Classic Poutine PAGE 88

CANADIAN LIVING | WORLD CUISINE 2021 87

CLASSIC POUTINE MAKES 4 TO 6 SERVINGS HANDS-ON TIME 45 MINUTES TOTAL TIME 1 1/4 HOURS

yellow-fleshed potatoes, cleaned and cut in fries (about 1.35 kg total) vegetable oil for frying 1/4 cup unsalted butter 1/4 cup all-purpose flour 1 284 ml can concentrated chicken broth 1 284 ml can concentrated beef broth 1 tbsp brown sugar 1 tbsp ketchup 2 tsp Dijon mustard 1/2 tsp paprika 1/4 tsp cayenne pepper 1/2 tsp Worcestershire sauce 450 g fresh cheese curds 1 tbsp finely chopped flat-leaf parsley (optional) Place fries in large bowl and cover with cold water. Let rest at room temperature, 30 minutes to 1 hour, or up to 24 hours in the refrigerator. Rinse, drain and pat dry with clean tea towel. In deep heavy-bottomed saucepan or deep fryer, heat oil to 300°F. Add

ITALIANSTYLE POUTINE Replace gravy with Bolognese sauce and cheese curds with diced bocconcini. Sprinkle poutine with chopped fresh basil or parsley.

88 WORLD CUISINE 2021 | CANADIAN LIVING

half the potatoes and cook for 5 minutes or until tender (do not let brown). Place fries on paper towel-lined baking sheets; set aside. Repeat with remaining potatoes. Heat oil to 375°F and cook reserved fries in batches, until golden brown, 3 to 5 minutes. Place fries on paper towel-lined baking sheets; keep warm. Meanwhile, in saucepan, melt EXWWHU $GG ÀRXU DQG FRRN VWLUULQJ constantly, about 1 minute. Whisk in chicken and beef broths, stirring constantly. Whisk in brown sugar, ketchup, mustard, paprika, cayenne pepper and Worcestershire sauce; bring to a boil. Reduce heat and cook, stirring occasionally, until sauce has thickened, about 5 minutes. Divide fries among bowls or shallow plates. Sprinkle with cheese curds and drizzle with gravy. Garnish with parsley and serve with remaining gravy, if desired. PER EACH OF 6 SERVINGS about 765 cal, 26 g pro, 50 g total fat (25 g sat. fat), 54 g carb (4 g dietary ﬁbre), 110 mg chol, 1,200 mg sodium.

DUCK CONFIT POUTINE Prepare fries in the oven with duck fat. Make veal-based gravy. Garnish poutine with shredded FRQ¿W GXFN OHJ

VEGETABLE POUTINE Replace fries with roasted root vegetable sticks (parsnips, sweet potatoes and turnips). Make gravy using sodium-reduced vegetable broth, thickened with cornstarch (instead RI ÀRXU DQG EXWWHU

BARBECUE POUTINE Replace gravy with spicy barbecue sauce. Garnish poutine with pulled pork and fried onions.

BUTTER CHICKEN POUTINE Replace gravy with butter chicken sauce. Garnish poutine with shredded chicken.

CANADIAN LIVING | WORLD CUISINE 2021 89

Pan-Fried Trout with Bacon & Kale Potatoes P AGE 9 1

TEST KITCHEN

TIP

For the crispiest skins, cook the trout in batches, draining and wiping the skillet between each, and ﬂip the ﬁllets just once.

90 WORLD CUISINE 2021 | CANADIAN LIVING

PAN-FRIED TROUT WITH BACON & KALE POTATOES MAKES 4 SERVINGS HANDS-ON TIME 40 MINUTES TOTAL TIME 40 MINUTES

4 350 g 5 12 1 tsp 3/4 tsp half 4 2 tbsp 2 tbsp 8 1/2 tsp 1

strips bacon, coarsely chopped mixed mini potatoes, cut in scant 1/2-inch thick rounds (about 2 1/2 cups) cloves garlic, halved sprigs thyme, divided salt, divided pepper, divided bunch dino kale, chopped (about 4 cups) skin-on trout ﬁllets (each about 180 g) canola oil unsalted butter caper berries (optional) sumac (optional) lemon, sliced

In cast-iron or heavy-bottomed skillet, cook bacon over medium heat, stirring, until lightly crisp, about 3 minutes. Add potatoes, garlic, 4 sprigs of the thyme and ¼ tsp each of the salt and pepper; cook, stirring occasionally, until potatoes are browned and beginning to soften, 6 to 8 minutes. Add kale; cook, stirring, until potatoes are tender and kale is wilted, about 2 minutes. Remove from heat; discard thyme. Transfer to platter; keep warm. Wipe skillet clean. 6SULQNOH ¿VK ZLWK UHPDLQLQJ WVS VDOW DQG WVS SHSSHU ,Q VDPH SDQ heat 1 tbsp of the oil over medium-high KHDW DGG KDOI RI WKH ¿VK VNLQ VLGH down, 1 tbsp of the butter and 4 sprigs of the remaining thyme; gently press ¿VK GRZQ ZLWK VSDWXOD IRU VHFRQGV WR prevent curling. Cook, tilting pan and VSRRQLQJ EXWWHU RYHU ¿VK IUHTXHQWO\ DQG ÀLSSLQJ RQFH XQWLO ¿VK ÀDNHV HDVLO\ ZKHQ WHVWHG WR PLQXWHV 7UDQVIHU to plate; wipe pan clean. Repeat with UHPDLQLQJ RLO ¿VK EXWWHU DQG WK\PH adding capers during last minute of cooking (if desired). Remove from heat; discard thyme. Divide potato mixture among SODWHV WRS ZLWK ¿VK 6SULQNOH ZLWK sumac (if desired). Serve with lemon.

CHICKEN BLT SANDWICH MAKES 4 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 30 MINUTES

1/4 cup olive oil , divided 2 tbsp lemon juice 1 tbsp Dijon mustard 2 tsp chopped fresh thyme salt and pepper 4 chicken cutlets (about 450 g total) 1/2 cup mayonnaise 1 clove garlic, ﬁnely chopped 4 strips bacon, cooked and ﬁnely chopped 8 slices bread 2 tomatoes, sliced 1 cup arugula In large bowl, whisk together 3 tbsp of oil, lemon juice, mustard and thyme; season with salt and pepper. Add chicken, turning to coat; marinate for 10 minutes.

Meanwhile, in small bowl, combine mayonnaise, garlic and bacon. Season with pepper; set aside. Preheat barbecue to medium heat DERXW ) JUHDVH JULOO 3ODFH FKLFNHQ on grill (discard marinade); close lid and cook until chicken is no longer pink inside, turning halfway through cooking time, about 10 minutes. Brush both sides of bread with remaining oil and place on grill. Cook until golden and slightly crisp, turning halfway through grilling time, about 2 minutes. Spread reserved mayonnaise over bread slices. Top half of the bread slices with chicken, tomatoes and arugula. Sandwich with remaining bread slices. PER SERVING about 550 cal, 36 g pro, 33 g total fat (6 g sat. fat), 27 g carb (2 g dietary ﬁbre), 95 mg chol, 695 mg sodium.

PER SERVING about 533 cal, 37 g pro, 35 g total fat (10 g sat. fat), 18 g carb (2 g dietary ﬁbre, 1 g sugar), 125 mg chol, 893 mg sodium,.

CANADIAN LIVING | WORLD CUISINE 2021 91

TEST KITCHEN

TIP

Warm up the milk before whisking into the butter and ﬂour mixture to ensure the sauce is smooth and without clumps.

92 WORLD CUISINE 2021 | CANADIAN LIVING

FAMILY-SIZE MAC ’N’ CHEESE MAKES 8 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 45 MINUTES

BIG BATCH MAC ’N’ CHEESE SAUCE

3 cups 6 cups

MAKES 12 CUPS HANDS-ON TIME 45 MINUTES TOTAL TIME 45 MINUTES

1 cup

6 tbsp 1 3/4 cup 1 tsp

Preheat oven to 400°F; grease 10- to 12-cup casserole dish. In large saucepan of boiling salted water, cook pasta according to package directions until almost al dente; drain. Set aside. In same saucepan, heat Big Batch Mac ’n’ Cheese Sauce over medium heat, stirring often, until warmed through, 3 to 5 minutes; stir in pasta. Scrape into prepared dish. Sprinkle with Herbed Bread Crumb Topping. Bake, uncovered, until bubbly, 15 minutes. Let stand for 10 minutes before serving.

1/2 tsp 3 tbsp 8 cups 6 cups 2 cups 2 cups

salted butter large onion, minced all-purpose ﬂour each garlic powder, nutmeg and pepper salt Dijon mustard 2% milk, warmed shredded aged white Cheddar cheese shredded Gruyère cheese shredded mozzarella or Monterey Jack cheese

In large saucepan or Dutch oven, melt butter over medium heat; cook onion, stirring occasionally, until softened but not browned, about 5 minutes. Add ÀRXU JDUOLF SRZGHU QXWPHJ SHSSHU and salt; cook, stirring constantly, until mixture begins to stick to pan, about 1 minute. Whisk in mustard; gradually whisk in milk, 1 cup at a time, whisking after each addition. Increase heat to high; bring to boil, whisking constantly and scraping up brown bits from bottom of pan with wooden spoon. Reduce heat to medium-low; simmer, whisking constantly, until thickened, 7 to 8 minutes. Remove from heat; gradually stir in cheeses, 1/2 cup at a time, stirring after each addition, until melted and smooth. PER 1/2 CUP about 185 cal, 10 g pro, 13 g total fat (7 g sat. fat), 8 g carb (0 g dietary ﬁbre, 5 g sugar), 40 mg chol, 264 mg sodium.

elbow macaroni or cavatappi Big Batch Mac ’n’ Cheese Sauce (recipe, left) Herbed Bread Crumb Topping (recipe, this page)

BACON & EGG CAESAR SALAD MAKES 2 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 25 MINUTES

2 4 2 tsp 2 tsp 1 tsp 1 tsp 1 2 tbsp 2 tbsp 1 tbsp 1/4 tsp 2 2

strips bacon slices baguette red wine vinegar Dijon mustard Worcestershire sauce anchovy paste clove garlic, pressed olive oil grated Parmesan cheese lemon juice pepper, divided hearts romaine lettuce, torn hard-cooked eggs, peeled and halved

In nonstick skillet, melt butter over medium heat; cook panko, stirring often, until light golden, about 5 minutes. Transfer to bowl; stir in Parmesan and thyme.

In large skillet, cook bacon over medium heat, turning once, until browned and crisp, about 5 minutes. Drain on paper towel–lined plate. Chop bacon; set aside. Meanwhile, on baking sheet, bake baguette slices in 400°F oven until golden and crispy, about 6 minutes; cut in half crosswise. Set aside. In large bowl, whisk together vinegar, mustard, Worcestershire sauce, anchovy paste and garlic; drizzle in oil in slow steady stream, whisking FRQVWDQWO\ XQWLO HPXOVL¿HG 6WLU LQ Parmesan, lemon juice and half of the pepper. Add lettuce; toss to coat. Top with bacon, baguette and eggs; sprinkle with remaining pepper.

PER 1/4 CUP about 115 cal, 3 g pro, 6 g total fat (3 g sat. fat), 14 g carb (1 g dietary ﬁbre, 1 g sugar), 14 mg chol, 99 mg sodium.

PER SERVING about 327 cal, 15 g pro, 24 g total fat (6 g sat. fat), 14 g carb (5 g dietary ﬁbre, 4 g sugar), 197 mg chol, 544 mg sodium.

PER SERVING about 549 cal, 24 g pro, 23 g total fat (13 g sat. fat), 62 g carb (3 g dietary ﬁbre, 9 g sugar), 67 mg chol, 624 mg sodium.

HERBED BREAD CRUMB TOPPING MAKES 2 1/2 CUPS HANDS-ON TIME 15 MINUTES TOTAL TIME 15 MINUTES

1/4 cup 2 cups 1/2 cup 2 tbsp

salted butter panko bread crumbs grated Parmesan or pecorino cheese chopped fresh thyme

CANADIAN LIVING | WORLD CUISINE 2021 93

Bacon & Egg Caesar Salad PA GE 93

94 WORLD CUISINE 2021 | CANADIAN LIVING

LOBSTER ROLLS MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 30 MINUTES

2 tbsp 1 tsp 4 tsp 1/8 tsp

olive oil lemon zest lemon juice hot pepper sauce (such as Tabasco sauce) salt and pepper 2 cooked and shelled lobsters, (about 900 g total) 1 stalk celery, chopped 1 tbsp chopped fresh parsley 1 tbsp chopped fresh chives 4 hot dog buns 1 tbsp melted unsalted butter In bowl, whisk together oil, lemon zest and juice, and hot pepper sauce; season with salt and pepper. Add lobster meat, celery, parsley and chives; mix gently and set aside. Brush hot dog buns with melted butter. Heat large heavy-bottomed skillet over medium-heat and fry buns until golden, about 2 minutes each side. Fill buns with reserved lobster mixture. PER SERVING about 320 cal, 17 g pro, 12 g total fat (3 g sat. fat), 34 g carb (1 g dietary ﬁbre), 45 mg chol, 610 mg sodium.

CANADIAN LIVING | WORLD CUISINE 2021 95

TEST KITCHEN

TIP

Baking sheets vary in thickness and ﬁnish, which can affect the doneness of the cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake more evenly.

96 WORLD CUISINE 2021 | CANADIAN LIVING

Change it up THE ULTIMATE SOFT CHOCOLATE CHIP COOKIES Prepare dough and arrange on baking sheets as directed; do not ﬂatten. Refrigerate until ﬁrm, about 30 minutes. Transfer directly to 350°F oven and bake until tops are no longer shiny, about 12 minutes.

THE ULTIMATE CHOCOLATE CHIP COOKIES MAKES ABOUT 60 COOKIES HANDS-ON TIME 20 MINUTES TOTAL TIME 1 1/2 HOURS

1 cup 1 1/4 cups 3/4 cup 2 2 tsp 3 cups 1 tsp 1 tsp 1/4 tsp 3 cups

unsalted butter, softened packed brown sugar granulated sugar eggs vanilla all-purpose ﬂour salt baking powder baking soda semisweet chocolate chips or chunks

In large bowl, beat together butter and both sugars. Beat in eggs, 1 at a time; beat in vanilla. In separate large bowl, whisk WRJHWKHU ÀRXU VDOW EDNLQJ SRZGHU and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.) Preheat oven to 350°F; line 2 baking sheets with parchment paper. Roll by 2 tbsp into balls. Arrange, 3 inches apart, on prepared baking VKHHWV ÀDWWHQ VOLJKWO\ Bake, 1 sheet at a time, until tops are no longer shiny, 13 to 15 minutes. Let cool on baking sheets for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.) PER COOKIE about 123 cal, 1 g pro, 6 g total fat (4 g sat. fat), 17 g carb (1 g dietary ﬁbre, 12 g sugar), 15 mg chol, 75 mg sodium.

Change it up THE ULTIMATE CRISPY CHOCOLATE CHIP COOKIES Omit 1/2 cup of the ﬂour. Arrange dough on baking sheets as directed; ﬂatten to 1/2-inch thickness. Bake as directed.

CANADIAN LIVING | WORLD CUISINE 2021 97

index & credits Asia Bean Sprout Salad Beef & Pepper Black Bean Udon Noodles Chicken Fresh Rolls Chicken Pad Thai Crab Dumplings with Tarragon Mayonnaise *HQHUDO 7VR¶V &DXOLÀRZHU Japanese-Style Crispy Pork with Sesame Slaw Lemon Chicken Okonomiyaki Peanut Sauce Pork & Pickled Vegetable Bánh Mì Shrimp & Vegetable Tempura Slow Cooker Japanese-Style Beef Curry Tarragon Mayonnaise Turkey Dumplings with Bean Sprout Salad

56 60 67 64 56 67 59 61 57 67 62 58 67 56 56

France

Chocolate & Salted Caramel Tart 34 Classic Croque Monsieur 26 Coq au Vin Soup 33 Dulce de Leche Éclairs 36 Easy Niçoise Salad 30 Garlic Pan-Fried Steak & Green Beans 29 Lemon Cream Éclairs 36 Mascarpone Cream Éclairs with Chocolate Glaze 36 Mascarpone Cream Éclairs with Dulce de Leche Glaze 36 Mascarpone Cream Éclairs with Maple Glaze 36 Mascarpone Cream Éclairs with Vanilla Glaze 36 Mascarpone Cream Éclairs with White Chocolate Glaze 36 Quiche Lorraine with Emmental & Kale 30 Quick Cassoulet Stew 30 Steak Frites 32 The Ultimate Tarte Tatin 39 Tilapia Fillets with Remoulade 28

India

Aloo Gobi & Baby Spinach Wraps Chicken Tikka Masala Slow Cooker Butter Chicken Slow Cooker Curried Eggplant Spiced Red Lentil Dal Tandoori Fish Packets

81 84 85 72 83 85

Italy

Asiago & Fennel Grissini with Prosciutto 8 Basil Aperol Spritz 7 Caponata Tagliatelle 16 *RUJRQ]ROD 6WX̆HG *ULOOHG Zucchini Rolls 21 Grilled Antipasto Focaccia Sandwich 9

98 WORLD CUISINE 2021 | CANADIAN LIVING

Hazelnut Broccolini with Brown Butter 23 Lemon Tarallucci Cookies 20 Maple & Fleur de Sel Caramel Sauce 23 No-Cook Pizza Sauce 13 Orange Ricotta Doughnuts 23 Parma-Style Penne with Prosciutto & Peas 16 Prosciutto & Eggplant Relish Paninis 11 Rigatoni with Ragù Sauce 15 The Best Pizza Margherita 12 The Ultimate Classic Lasagna 21 Veal Saltimbocca 23

Latin America

Beef & Bean Chili Classic Margaritas on the Rocks Frozen Strawberry Margaritas Mexican-Style Black Bean Soup Mexican-Style Street Corn Mojo Sauce Peruvian-Style Halibut Ceviche Sheet Pan Chicken Mojo Slow Cooker Tacos Al Pastor Spicy Beef & Bean Chili

76 69 69 72 75 74 72 74 70 77

North America

Bacon & Egg Caesar Salad Barbecue Poutine Big Batch Mac ’N’ Cheese Sauce Butter Chicken Poutine Chicken BLT Sandwich Classic Poutine Duck Leg Poutine Family-Size Mac ’N’ Cheese Herbed Bread Crumb Topping Italian-Style Poutine Lobster Rolls Pan-Fried Trout with Bacon & Kale Potatoes The Ultimate Chocolate Chip Cookies The Ultimate Crispy Chocolate Chip Cookies The Ultimate Soft Chocolate Chip Cookies Vegetable Poutine

93 89 93 89 91 88 88 93 93 88 95 91 97 97 97 89

The Mediterranean Baklava Bites Beef Moussaka Dulce de Leche Dulce de Leche Churros Lamb & Eggplant Shakshuka Olive Chicken Tagine with Dried Fruit Couscous Piri-Piri Chicken Casserole Piri-Piri Spice Mix Pita with Lamb Meatballs, Feta & Tzatziki Quinoa, Beet & Halloumi Bowls Turkish-Style Egg Tartines Tzatziki

51 50 53 53 47 45 47 47 50 45 42 50

Photography DANA DOROBANTU 22, 23, 34-37, 65, 82, 86-89, 95 JEFF COULSON 18, 33, 38, 39, 44, 45, 57, 58, 60, 63, 70, 80, 94 JEFF COUSON/TC MEDIA 26, 32 JODI PUDGE 27, 81 MAYA VISNYEI 7-10, 12, 13, 25, 40, 41, 71-73, 76, 77, 83, 90, 92, 93 RONALD TSANG 42, 79 SHOOT STUDIO 14-17 STACEY BRANDFORD 69, 75 STEVE KRUG 59 TANGO 11, 19-21, 28-31, 43, 46-56, 61, 62, 66, 74, 84, 85, 91, 96, 97

Food Styling ANNE GAGNÉ 22, 23, 65, 82, 86-89, 95 ASHLEY DENTON 27 CHRISTOPHER ST. ONGE 42, 79 CLAIRE STUBBS 12, 13, 25, 26, 32, 40, 41, 63, 71, 76, 77, 80, 81, 83, 90, 92, 93 DAVID GRENIER 7-10, 38, 39, 44, 45, 94 DENYSE ROUSSIN 11, 34-37, 49, 52-56, 62, 66, 91, 96, 97 HEATHER ELOPH 33 MATTHEW KIMURA 57, 58 MELANIE STUPARYK 18 MICHAEL ELLIOT/JUDY INC. COM 69, 72, 73, 75 MICHELLE DIAMOND 19-21, 43, 50-51 NATALY SIMARD 29-31, 46, 47, 61, 74,84, 85 NOAH WITENOFF 59, 60, 70, STÉPHAN BOUCHER 14-17 VÉRONIQUE GAGNON-LALANNE 28, 48

Prop Styling ALANNA DAVEY 76, 77 AURELIE BRYCE 33, 38, 39, 44, 45, 94 CAROLINE SIMON 11, 14-17, 19-23, 29-31, 34-37, 43, 46, 47, 49-56, 61, 62, 74, 82, 84-87, 91, 95-97 CATHERINE DOHERTY 7-10, 26, 32, 71, 90, 92, 93 GEARY HOUSE 40, 41, 69, 75, 83 JENNIFER EVANS 27, 59 LARA McGRAW 12, 13 LAURA BRANSON 81 MADELEINE JOHARI 18, 42, 60, 79, 80 RENÉE DREXLER 30, 34 RENÉE DREXLER/GEARY HOUSE 72, 73 RENÉE DREXLER/THE PROPS 25 SASHA SEYMOUR 57, 58 VÉRONIQUE GAGNON-LALANNE 28, 48, 88, 89

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