Google / Social Description

Add a touch of class to your next gathering with our Pistachio Rose Popcorn.

Introduction

Add a touch of class to your next gathering with our Pistachio Rose Popcorn. Since this popcorn has such a unique flavour, it will be a delightful surprise for guests at a baby shower, girls’ movie night, or Galentine’s Day event. For extra points in the presentation department, package the popcorn in cellophane bags and tie them with some pretty ribbon.

Google / Social Description

This chicken is a great alternative for those who aren’t big on turkey for Christmas dinner.

Introduction

This chicken is a great alternative for those who aren’t big on turkey for Christmas dinner. Roasting the chicken in a skillet makes its skin perfectly crispy and leaves the meat inside juicy and tender. For a seam-less transition to the table, serve it on the beautiful iron skillet you used to cook it and garnish it with herbs and orange pieces.

If possible, I highly recommend purchasing your chicken from a local farm. Supporting local farms and taking opportunities to visit them and teach our kids where their food comes from is such a gift. Plus, there’s a noticeable difference in the flavour! 

Google / Social Description

Take the guesswork out of cooking steak perfectly with this reverse-seared sirloin cap steak recipe.

Introduction

Very slowly cooking a steak at low temperature until it reaches the desired internal temperature and then searing it quickly over high heat to get a crust is known as reverse- searing, and it takes a lot of the guesswork out of cooking a steak perfectly. In this recipe, I use the sirloin cap—the triangular muscle that sits on the top sirloin—called a coulotte in France and a picanha steak in Brazil. Whatever you call it, this cut has a natural fat cap, which I leave on while cooking so the rendered fat bastes the steak. If you prefer, you can remove the fat or ask your butcher to do it for you. See image on page 213.

Google / Social Description

This soup hits all the right comforting notes, with good chicken stock, roasted chicken, and puff pastry croutons!

Introduction

This was a little crazy: I was walking through an airport once and spotted chicken pot pie soup on a restaurant menu. What a good idea! It was actually harder to make than it sounded—my first few attempts just tasted like chicken pot pie filling, not soup. This one, though, hit all the right comforting notes, with good chicken stock, roasted chicken, and puff pastry croutons.

Google / Social Description

This dish is garlicky and tangy, with a hint of spice, crunch from the parm, and a bit of chew from the layered potatoes.

Introduction

Creamy, comforting, and stick-to-your-ribs, scalloped potatoes are simply dreamy. I don’t know why it took me this long to make a vegan version, but I’m so glad that I did! And boy, did this recipe take a million trials to get just right . . . it was so worth it, though! This dish is garlicky and tangy (think “salt and vinegar” flavor!), with a hint of spice, crunch from the parm, and a bit of chew from the layered potatoes. It’s absolutely addictive, and if you are anything like us, you’ll find that you can’t stop at one helping! For best results, it’s important that you use a mandoline to slice the potatoes thinner than ⅛ inch (2 mm is ideal). If you don’t own a mandoline and would rather not thinly slice the potatoes by hand, I’ve included a chopped potato version (see Tips). Often, acids such as vinegar or lemon juice can give cashew sauce a feta-like consistency once baked, so don’t worry if this happens to your Garlic Cashew Cheese Sauce after baking . . . the flavor is just as delicious!