Inspired Magazine Winter 2008
Inspired Magazine Winter 2008
Inspired Magazine Winter 2008
compliments.ca
winter
comfort
classics
Food Network™
star Anna Olson
shares her best
holiday treats!
34delicious ways
to simplify the season
+ party fare
Quick & Easy slow cooker favourite
Festive fixinGS
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a Club Sobeys MasterCard. ®
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P08-0983_Mastercard_Print_Ad.indd
CLIENT: Sobeys 1 TRIM: 8.125" x 10.875" 9/5/08
Cyan1:46:14 PM
JOB NAME: Mastercard Print ad SAFETY: 6.875" x 9.625" Magenta
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Editor
Samantha Shepherd
Art Director
Jill Monsod
Contributors
Executive Chefs James Smith, Ryan Skelton
Recipe Contributors Dana McCauley,
CelebratingSimple
Anna Olson, Amy Snider, PHEc
Photographers Angus Fergusson, James Tse,
Felix Wedgewood
Food Stylists Carol Dudar, Ruth Gangbar, Terry Schacht
Prop Stylist Laura Branson, Martine Blackhurst
VP, Group Publisher Manuela Yarhi “Do you remember the first holiday was to keep it simple. So whether
Publisher Tina Boroviak
Associate Publisher Urania Agas dinner you cooked?” This was the this is your first entertaining season
Project Manager Debbie Morrow conversation opener when the Inspired or your fortieth, this issue is for you.
Production Director Susan So
Director, Advertising Sales Michael Grier team sat down to plan our Winter You’ll find the key recipes you need:
Advertising Sales Managers Kati Bradshaw, Marc Strong issue. In a flash, I was taken back to A few fab (and fast) appetizers; a festive
President & C.E.O. Eric Schneider
Creative Director Peter Grimaldi
my early twenties when I embarked drink you’ll be happy to serve over
Editorial Director Dick Snyder on cooking a festive feast for my and over again; the most unexpected
family – by myself. I worked my way buffet (it’s Italian-style!); and our
through the preparations, trying to chefs’ tried-and-true holiday side
Sobeys
remember the steps I’d watched year dishes. Plus we’ve got great solutions
Chief Marketing Officer Belinda Youngs
Director, Customer Yvonne Hutterer
after year, but in the end I suffered to get you through those busy (and
Relationship Marketing the pitfall of many a novice cook blustery) winter weeknights.
Inspired Marketing Manager Angela Redouté
Inspired Operations Manager Amy Dillon
– bad timing. Let’s just say, it was Here’s to simplifying the season.
Web Marketing Manager Theresa Arrigo a good learning experience. Happy Holidays!
Web Marketing Specialist Anandi Nagarajan
Taking turns sharing our
Director, Product Development Paula Deane
Director, Regulatory Affairs Mauricio Bobadilla misadventures in the kitchen (and a
Regulatory Affairs Manager Andrea Saari good chuckle), we wondered: “How
Sobeys National Procurement & Product Development
can we make it easier?” Our answer and the Inspired Team
compliments.ca/inspired 1
Discover
Learn more about the products
you’ll find inside Inspired magazine.
©Disney, ©Disney/Pixar
winners’circle
When faced with the challenge of creating an ice cream to
appease the most discerning chocoholics, Product Developer
Rosemary Offord rose to the task. “We set out to create an ice
cream that packed the most chocolate possible in one frozen bite
full,” recalls Offord. The result, Compliments Sensations Double
Chocolate Truffle Ice Cream, was such a hit that it took home
top honours in the Canadian Grand Prix New Product Awards . TM
33 C ooking Class
Our guest chef, Anna Olson, shares her favourite
baking recipes and some tricks of the trade
37 K itchen Notes
Get insider tips and info from our food experts
38 Recipe Finder
39 T aste Tested
The Compliments Consumer Test Panel weighs
in on holiday appetizers and snacks
40 L ast Dish
An Inspired reader shares a favourite food memory
p.20 FEATURES
13 Q
uick Hits
Fast pre-party eats for when you’re rushing out
to a party or leaving dinner with the babysitter
14 W
eeknight Rescue
- On the Cover: Use our simple meal plan for a week’s worth
-- - - - -
Find these delicious Chai of delicious dinners your family will love
Chocolate Almond Biscotti and
18 B alance the Holidays
p.23
more yummy treats by celebrity
chef Anna Olson on page 33. Four quick, easy and better-for-you breakfast
-------
20 E asy Does It
--- Simple slow cooker recipes guaranteed to
keep you warm this winter
23 Italian Renaissance
Put on an Italian–style buffet with classic
dishes and modern twists
w ee ke nd
Fresh Ideas
Food, news, trends and tips
explor er
‘Tis the season for relaxing and
merry-making. Here are three
great ways to enjoy winter.
December
Organize a cookie swap. While every family
looks forward to a tray full of baked holiday
Enjoying time with friends and
The gift is in the giving
Buying and Storage: Choose pomegranates that are heavy for their
size. They can be stored in the refrigerator for up to 1 month.
fresh
their crimson juice, submerge the pomegranate in a sink or
PICK bowl full of water and cut it in half. With your fingers, pull the
halves apart and separate the arils from the membrane. The
membrane will float to the top while the arils sink to the bottom.
For more information and recipes, visit pomwonderful.com
kitchen glossary
Slurry
winter to-do list ing
A thin paste comprised of
water or broth and a starch,
Take out your holiday bak
1. Stock your pantry.
recipes and make a list
of the necessitie s so you ’ll be such as flour or cornstarch.
ready to bake when the
mood strike s.
up
The mixture is added to soups,
an afternoon and whip stews or sauces as a thickener.
2. Plan ahead. Block off als . You ’ll be
freezer-friendly me
some of your favourite nig ht wh en coo king
ry winter
happy you did on a bluste
just isn’t in the cards. y
3. Do a thorough kit
chen purge. After the holidall
cup bo ard s and pu
wers and
rush, go through your dra d
coo kin g gad get or implement that’s damage
out any
past year.
or hasn’t been used in the
ecotip
Planning on gifting homemade treats this year?
Save your favourite cookie tins, like this one from
the Compliments Collection Belgian Biscuit Selection,
dress yourtable
to fill with your own home-baked goods. Encourage
recipients to keep the reusable container moving
by attaching a
“tracking” label on
it with space for
others to write
in the name
of a new Add some seasonal flair to plates
receiver. Create personalized place settings by inscribing each guest’s
name on a festive ornament, place card or cookie. No
time to bake? Simply pick up Compliments Collection
Scottish Pure Butter Shortbread and inscribe names
with prepared icing.
compliments.ca/inspired 7
in season
Checkout
the latest Tempting Tastes from compliments
traditional treat
Originally associated with Hogmanay
(Scottish New Year), shortbread has
become a holiday staple. Buttery
and tender Compliments Collection
Scottish Pure Butter Shortbread has
kept all the classic qualities without
the messy kitchen!
Swiss Delights
Melt-in-your-mouth
Compliments Collection Swiss
Chocolate Truffles have a
Perfectly Clustered smooth, fresh-from-the-
Make the holidays a whole lot chocolatier taste. Made with
sweeter with Compliments Collection the finest Swiss chocolate
Dark Chocolate Pecan Caramel and available in milk or dark
Clusters. These chewy bites, also chocolate, these upscale
available in milk chocolate, are full delectables are the perfect
of crunchy pecans and caramel way to say thank you.
and will instantly cure any
chocolate craving.
Sensational desserts
Wow your guests with these Irresistible indulgence
impressive desserts. Compliments Sensations Pecan Praline Cheesecake
is everything a great cheesecake should be. It’s
creamy, smooth and loaded with sweet caramel
top pick
– one slice may not be enough.
Star of
the Show
We were so thrilled when we tried the
brand new Compliments Sensations
Mont Belge Fondant, we just had to ask
product developer Frank Spadafina how
he came up with this ingenious idea.
Q: What was your inspiration? flows down the cone, glazing the
A: I was inspired by two beautiful underlying chocolate mousse layers.
mountain regions in Canada: Banff and It literally steals the show!
Mont Tremblant. Mountains provide Q: What are your criteria when
grandeur and this dessert is grand! developing a new dessert like this one?
Q: This treat is designed to be eaten A: A dessert should stimulate, satisfy
after it has melted. Tell us about that. the senses and allow one to indulge
A: The Belgian chocolate peak slowly – this one more than delivers.
compliments.ca/inspired 9
in season
Key ingredient:Oranges
DISCOVER SOMETHING NEW ABOUT THIS JUICY FRUIT
Clementine
This seedless variety
has a tangy-sweet
flavour with a slight
apricot taste. Its
easy–to–peel glossy
skin keeps the flesh
as juicy as can be.
Satsuma
This seedless
mandarin has
a mildly sweet
flavour and
honeysuckle
aroma that
instantly
refreshes.
Blood Orange
This variety
has a beautiful
bright red flesh
and a delicate
citrus-raspberry
flavour that’s
ideal for sauces
and marinades.
Navel Orange
Easily recognizable
by its cute “belly
compliments.ca/inspired 11
in season
luck
WARM ORANGE, SPINACH
& FENNEL SALAD
Holiday
Prep time: 5 min. Total time: 15 min.
Serves 4
1/
2 cup (125 mL) Compliments Pulp Free
Orange Juice Traditionally associated with luck and good
fortune, oranges are incorporated into
1 shallot, sliced many holiday traditions around the world.
1 tbsp (15 mL) red wine vinegar In Asian cultures, they are particularly
symbolic during Chinese New Year, when
1 tsp (5 mL) Dijon mustard
guests bring a lucky number of oranges
1/
4 tsp (1 mL) pepper as a gift for family and friends. Oranges
3 tbsp (45 mL) Compliments Sensations and tangerines also symbolize luck and
Toscano PGI Extra Virgin Olive Oil wealth in some European countries, where
they are stuffed in the toes of Christmas
1 fennel (anise) bulb, thinly sliced stockings to represent the gold balls St.
4 blood oranges, peeled and sliced Nicholas gave to paupers.
into 5 rounds each
4 cups (1 L) Compliments Organic
Baby Spinach
go online
To learn about five more key
winter ingredients, visit
compliments.ca/inspired
Quick Hits
Need dinner in a dash? These speedy solutions will keep you satisfied.
kid-pleasing fare
compliments.ca/inspired 13
every day
WeeknightRescue
Tackle busy winter evenings by having a meal plan in place. We’ve
come up with a week’s worth of great meals so you can spend less time
wondering what to make for dinner and more time enjoying the season.
monday
MEDITERRANEAN CHICKEN BAKE 1. Preheat oven to 375°F (190°C). Combine
with CAESAR SALAD bread crumbs, flour, salt, pepper and paprika
Prep time: 5 min. Total time: 35 min. in a clean plastic bag. Place egg whites in
Serves 4
a bowl and whisk in 2 tbsp (30 mL) water.
1/
2 cup (125 mL) dry bread crumbs Coat each drumstick with egg mixture then
1 tbsp (15 mL) all-purpose flour shake in crumb mixture until evenly coated.
1/
2 tsp (2 mL) each salt, pepper (Discard used crumbs.)
and paprika
2. Heat oil in a large nonstick skillet over
2 egg whites
medium-high heat. Add chicken and cook,
8 chicken drumsticks turning as needed, until evenly browned,
2 tbsp (30 mL) vegetable oil 5 to 8 min. Spread bruschetta topping evenly
1 tub (227 g) Compliments Roasted in an 11 x 7–inch (2 L) baking dish. Transfer
Garlic Bruschetta Topping browned chicken to dish. Bake until juices run
1/
4 cup (60 mL) Compliments Goat’s Milk clear when chicken is pierced, about 20 min.
Cheese Crumbles Sprinkle with goat cheese and green onions
1 green onion, thinly sliced and broil until cheese is softened, 2 to 3 min.
go online
1/
2 pkg. (227 g) Compliments Simply
Romaine Lettuce 3. Meanwhile, toss romaine with dressing.
Serve chicken and sauce with salad.
1/
4 cup (60 mL) Compliments Balance For a printable shopping
Caesar Dressing list and recipes, visit
per serving: 480 calories, 34 g protein,
compliments.ca/inspired
29 g fat, 16 g carbohydrates
---
Prep time: 10 min. Total time: 35 min. goes a long way. If you don’t
Serves 4 have saffron, use 1/2 tsp
----
(2 mL) smoked or sweet
1/
2 pkg. (454 g) frozen, cooked Compliments paprika in its place.
Shrimp (31/40 ct)
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 clove garlic, minced
1/
2 tsp (2 mL) each salt and pepper
Pinch each saffron and hot pepper flakes
1 cup (250 mL) Compliments Basmati Rice
1 1/2 cups (375 mL) tomato juice
1 1/2 cups (375 mL) Compliments Chicken Broth,
30% Less Sodium
2 tbsp (30 mL) lemon juice
1 cup (250 mL) each thawed, frozen corn
kernels and finely chopped green pepper
1/
2 lemon
2 green onions, sliced
+
Creamy Tomato Meat Filled
Blush Sauce, 288 mL Tortellini, 350 g
compliments.ca/inspired 15
every day
thursday
CHIPOTLE ROAST BEEF SANDWICHES 1. Position one oven rack in top third of ZESTY COLESLAW
with OVEN-BAKED FRIES oven and one in the centre. Preheat oven Prep time: 5 min. Total time: 35 min.
Prep time: 10 min. Total time: 25 min. Serves 4
to 450°F (230°C). Prepare fries according
Serves 4
to package directions. Remove fries and 1/
4 cup (60 mL) Compliments Balance
1/
2 pkg. (500 g) Compliments Balance Steak heat broiler to high. Mayonnaise Style Dressing
Cut Frozen Fried Potatoes 1 tbsp (15 mL) milk
2 large, oval shaped whole-wheat buns, 2. Place buns, cut side up, on a baking sheet.
1 1/2 tsp (7 mL) prepared horseradish
sliced in half lengthwise Toast until lightly browned, about 1 min.
1 tsp (5 mL) each brown sugar and Dijon
1/
4 cup (60 mL) Compliments Balance mustard
Mayonnaise Style Dressing 3. Meanwhile, blend mayonnaise and
chipotle pepper sauce; adding more sauce 1/
4 tsp (1 mL) each salt and pepper (approx.)
2 tsp (10 mL) chipotle pepper sauce
(approx.) to taste. Spread over toasted buns. Arrange 1/
2 pkg. (227 g) Compliments Coleslaw,
equal amounts of lettuce, red onion, green Cabbage and Carrot Blend
1 1/2 cups (375 mL) Compliments Simply
Romaine Lettuce pepper and roast beef on bun halves. Sprinkle 1/
4 cup (60 mL) each finely chopped green
with cheese. Return buns to upper rack onions and very thinly sliced radish
1/
4 cup (60 mL) red onion, very thinly sliced
and fries to bottom rack to re-warm. Bake
1/
2 green pepper, thinly sliced 1. Whisk together mayonnaise, milk, horseradish,
until cheese softens, about 2 min. Serve
3/
lb (375 g) Compliments Angus sugar, mustard, salt and pepper until smooth.
4
sandwiches with fries.
Roast Beef, shaved
2. In a large bowl, combine coleslaw, green
1/
2 cup (125 mL) shredded Compliments per serving: 500 calories, 33 g protein,
Mild Cheddar Cheese onions and radishes. Drizzle dressing over
17 g fat, 60 g carbohydrates
and toss well. Taste and season with salt
and pepper, if needed. Let stand 30 min.
before serving.
per serving (1 cup/250 mL): 70 calories,
friday
Relax and unwind
Pop a Compliments Shepherd’s
Pie, Traditional Recipe in the
oven and kick back. Your
family will love digging into Shepherd’s Pie,
this classic comfort food. Traditional Recipe, 900 g
P08-1002_Compliments_Ad.indd
CLIENT: Sobeys1 TRIM: 8.125” x 10.875” 9/5/08
Cyan3:22:42 PM
JOB NAME: Compliments Ad SAFETY: None Magenta
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ready in
7min.
Open-Faced Waffle Scramble
1. Whisk 3/4 cup (175 mL) Compliments Balance
100% Pure Egg Whites with 1/4 cup (60 mL)
2% milk and a pinch of pepper until
well combined.
2. Spray a medium nonstick skillet with
cooking spray and place on medium-low heat.
Add egg mixture. Sprinkle evenly with 1/4 cup
(60 mL) each diced green pepper and onion
and 2 thinly sliced mushrooms; cook 1 min.
Cook, stirring occasionally with a spatula to
scramble, until just set.
3. Sprinkle evenly with 1/3 cup (75 mL)
Compliments Balance Part Skim Mozzarella
Shredded Cheese. Cover; remove from heat
and let stand 2 min. or until cheese is melted.
4. Toast 4 Compliments Balance Whole Wheat
Waffles; spoon an equal portion of egg
mixture onto each waffle. Top with tomato per serving: 300 calories, 24 g protein, 7 g total fat,
slices. Sprinkle with additional pepper to 3 g saturated fat, 16 mg cholesterol, 38 g carbohydrate,
taste. Serves 2. 5 g fibre, 610 mg sodium, 440 mg potassium
diced avocado
and 1 tbsp (15
mL) mild or
medium salsa.
Serves 2.
per serving: 260 calories, 8 g protein, 2.5 g total fat, per serving: 190 calories, 22 g protein, 6 g total fat,
1 g saturated fat, 3 mg cholesterol, 52 g carbohydrate, 2 g saturated fat, 10 mg cholesterol, 13 g carbohydrate,
7 g fibre, 85 mg sodium, 370 mg potassium 4 g fibre, 510 mg sodium, 150 mg potassium
Easy
does it
There’s nothing better than a
meal that virtually cooks itself –
that’s why we love slow cookers.
By prepping the recipe the night
before, then letting it simmer
through the day, you’ll be met
with the aroma of a delicious
meal, ready to be served,
as soon as you walk
through the door.
ME_Take It Slow.indd 1
ME 8/29/08 1:05:48 PM
Slow & Steady
Follow these simple tips for best results
in your slow cooker:
• Resist the temptation to lift the lid.
Steam and heat will dissipate,
prolonging the cooking time.
• Brown the meat before placing it
in the slow cooker for a richer flavour
and a more appetizing colour.
• If recipes call for broth, use a
sodium-reduced
variety – flavours
tend to intensify in the
slow cooker. Beef
Broth,
• Add soft vegetables 25% Less
(like peppers, Sodium,
zucchini and 900 mL
tomatoes) in the
last 15 to 30 min. of
cooking time to keep
them from getting
soggy. Chicken Broth, 30% Less BLOOD ORANGE TERIYAKI BEEF RIBS 1. Place ribs, onions and bay leaf in slow
Sodium, 900 mL Prep time: 15 min. Slow cooker time: 8 hours cooker. Whisk together broth, half the teriyaki
• Prep the ingredients Serves 8
sauce, sugar, tomato paste, flour, garlic and
and place them in the slow cooker crock
the night before. Store the crock, covered, 3 lb (1.5 kg) braising beef short ribs pepper. Pour over ribs. Cover and cook on
in the refrigerator overnight, then place it in 1 onion, finely chopped LOW for 8 hours, or until ribs are tender and
the slow cooker and turn it on in the morning. 1 bay leaf sauce is thick and sticky.
• Use your slow cooker 1 1/4 cups (310 mL) Compliments Beef 2. Remove ribs to a platter. Remove and
Broth, 25% Less Sodium
to keep your favourite discard bay leaf and any excess fat that
party foods warm.
1/
2 cup (125 mL) Compliments Sensations has risen to the top. Measure out 1 cup
Saucy meatballs and Blood Orange Ginger Teriyaki
Grilling Sauce (250 mL) of cooking liquid and place in a
hot cider are great at small saucepan. Bring to a boil over medium-
this time of year. 1/
4 cup (60 mL) brown sugar
high heat and reduce to a sticky glaze, about
Swedish 3 tbsp (45 mL) tomato paste 10 min. Stir in remaining teriyaki sauce and
Meatballs, 680 g 2 tbsp (30 mL) all-purpose flour serve over ribs.
Also try Italian
Meatballs, 680 g 2 cloves garlic, minced
per serving: 320 calories, 30 g protein, 17 g fat,
1/
2 tsp (2 mL) pepper
11 g carbohydrates
compliments.ca/inspired 21
EVERY DAY
SLOW COOKER COQ AU VIN
Prep time: 20 min. Slow cooker time: 5 hours
Serves 8
3 lb (1.5 kg) chicken pieces or 1 whole
chicken cut into 8 pieces
1/
2 tsp (2 mL) each salt and pepper
1/
3 cup (75 mL) all-purpose flour
2 tsp (10 mL) vegetable oil
1/
4 cup (60 mL) chopped bacon
1 onion, chopped
1 cup (250 mL) chopped Compliments
Organic Celery Hearts
4 Compliments Organic Carrots, chopped
into 1-inch (2.5 cm) pieces
2 cups (500 mL) whole small white
mushrooms
1 1/2 cups (375 mL) dry red wine
1 cup (250 mL) Compliments Chicken
Broth, 30% Less Sodium
1/
4 cup (60 mL) tomato paste
3 cloves garlic, minced
6 sprigs fresh parsley
Stylishly Slow
he sleek and elegant 6 L Slow Cooker from Compliments Culinaire
T
is the perfect addition to your kitchen. Generously sized to cook
go online
10- to 12-serving recipes, the removeable stoneware crock can
go from refrigerator, to slow cooker to table. The digital
touchpad control panel with LED display features
3 heat settings with indicator lights and an automatic For three more great slow
“keep warm” function. Plus, it also includes a mini cooker recipes, visit
sauce warmer, perfect for gravies and dips. compliments.ca/inspired
Give the classic buffet table a makeover with this modern Italian menu. We’ve taken
a few of our favourite Italian dishes and added fresh and festive twists that make
them perfect for easy holiday entertaining. Buon appetito!
ANTIPASTO PLATTER
Toast bread For a beautiful platter that’s never the same
slices and top twice, mix colours, shapes and textures and
with Compliments
Roasted Garlic use fresh meats, cheeses and vegetables
Bruschetta Topping loosely folded and piled high on the plate.
and Compliments
Goat’s Milk Cheese Choose from these
Crumbles; broil for
a few minutes in
antipasto options:
the oven Sliced Meats: prosciutto, sopressatta
salami, capicolla
Cheeses: bocconcini, provolone,
Compliments Pepper Goat’s Milk Cheese
Vegetables: olives, marinated artichoke
hearts, roasted red peppers, marinated
mushrooms, vine ripened tomatoes
Bread and Crackers: Compliments Cracker
Drizzle 5 or 6 sliced tomatoes Assortment, crusty Italian bread or focaccia
with 2 tbsp (30 mL) each Dippers and Spreads: Compliments Roasted
Compliments Sensations Aged Garlic Bruschetta Topping, Compliments
Balsamic Vinegar of Modena,
Compliments Sensations Sensations Flame Roasted Red Pepper
Toscano PGI Extra Virgin Tapenade, Compliments Sensations Toscano
Olive Oil, and salt and pepper PGI Extra Virgin Olive Oil, Compliments
Sensations Aged Balsamic Vinegar of
Modena, fresh Compliments Pesto Sauce
Marinate 200 g
bocconcini cheese with
2 tbsp (30 mL) fresh
Compliments Pesto
Sauce and 1 tbsp (15 mL)
Compliments Sensations
Toscano PGI Extra
Virgin Olive Oil
compliments.ca/inspired 23
OSSO BUCCO
ENTERTAINING Prep Time: 30 min. Total Time: 2 hours 30 min.
Serves 8
8 1 1/2 -inch (4 cm) thick veal shanks
1/
3 cup (75 mL) canola oil
finishing touch 1/
1
2 cup (125 mL) all-purpose flour
cup (250 mL) diced onion
Osso bucco is traditionally
served with fresh gremolata, 1 cup (250 mL) diced celery
a mixture of chopped parsley, 1 cup (250 mL) diced carrot
grated lemon zest, and finely 3 tbsp (45 mL) tomato paste
chopped garlic. For an Inspired
1 cup (250 mL) white wine
twist, we added chopped
sundried tomatoes. 2 cups (500 mL) Compliments Chicken
Broth, 30% Less Sodium
----------------
1 head garlic, halved crosswise
12 sprigs fresh parsley
3 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 tub (288 mL) fresh Compliments
Marinara Sauce
1. Heat 3 tbsp (45 mL) oil in a large Dutch
oven over medium-high heat. Season veal
shanks with salt and pepper. Dredge shanks
in flour, shaking off excess. Working in
batches, sear shanks until well browned on
both sides, adding oil if necessary. Remove
shanks from pan. In same pan, sauté onion,
celery and carrot until tender and slightly
caramelized, about 5 min. Lightly season
with salt and pepper. Stir in tomato paste and
cook 2 to 3 min. Add wine to pan, stirring up
any browned bits on bottom and cook until
reduced by half. Stir in broth, garlic, parsley,
rosemary, thyme and bay leaves.
2. Return shanks to pan and bring to a boil.
Reduce heat to a gentle simmer, cover and
cook on stove or in a 325°F (160°C) oven until
--
Ultimate
Tiramisù,
650 g
Chocolate Hazelnut
Cake, 800 g
La Dolce Vita
Need a showstopping dessert?
----------
compliments.ca/inspired 25
ENTERTAINING
CRANBERRY TURKEY HOLIDAY SLIDERS 1. Preheat oven to 375°F (190°C). Open and 3. Cut each bun in half. Spoon a little
Prep time: 5 min. Total time: 35 min. separate biscuit dough into 10 pieces as cranberry sauce on each bun bottom, top
Makes 30 sliders
directed. Pinch each piece of dough in thirds with 3 spinach leaves folded in half and a
1 can (340 g) refrigerated buttermilk
biscuit dough
(don’t roll) to make 3 mini buns from each small slice of brie cheese. Top each with a
piece (for a total of 30 small buns). Place on meatball, cap with bun top and secure with
Water and sesame seeds
parchment paper-lined baking tray, lightly a small bamboo or wooden skewer.
1 box (560 g) frozen Compliments Balance brush each with water and sprinkle with 1/8 tsp
Extra Lean Turkey Meatballs per serving (1 slider): 100 calories,
(0.5 mL) sesame seeds. Bake until golden and 2 g protein, 4 g fat, 11 g carbohydrates
1 tub (280 mL) fresh Compliments Collection cooked through, about 10 min.; let cool.
Cranberry Sauce
1 cup (250 mL) Compliments Organic 2. At the same time in oven, cook 30 meatballs
Baby Spinach according to package directions, 12 to 15 min.,
turning halfway through cooking time. While PARTY STARTER
1 200 g Compliments Brie Double Cream Extra Lean Turkey
Cheese, thinly sliced still hot, toss meatballs with 1/2 cup (125 mL) Meatballs, 560 g
cranberry sauce and salt and pepper to taste.
PARTY STARTER
Mini Quiches, 480 g
compliments.ca/inspired 27
ENTERTAINING
-- how to
We used cheesecloth to make our mulling
--- - spice sachet. If you don’t have any, just add SMOKED SALMON TOPPED BLINIS
the spices directly to the liquid. Before serving, Prep time: 20 min. Total time: 30 min.
-
make sure to strain through a fine sieve.
-
Makes 20 blinis
- -
1
-
PARTY STARTER
Cranberry
Cocktail, 1.89 L
Chefs’
From the
table
Our chefs share their
most requested sides.
Looking for gorgeous side dishes to serve For Chef James, the holidays are about spending quality
alongside the star of the show? We asked Chef time with friends and family, rather than fussing about in the
Ryan Skelton of the Sobeys Culinary Centre and Chef James Smith kitchen. “The mushroom strudel [page 30] is my kind of dish: It
of the Compliments Culinary Centre at George Brown Chef School tastes amazing and looks so impressive, but it can be prepped
to share their favourite sides and holiday memories. the night before and then just popped in the oven when you
“My family will have a good chuckle when they see the broccoli need it.”
salad [page 32],” says Chef Ryan. “No family gathering would be So, whether you plan on hosting a formal dinner with the “good”
complete without it. The holidays are full of lots of rich foods dishes, or prefer a more laid-back buffet spread, any of these
and treats, so the refreshing crunch of the broccoli is perfect. fabulous sides can take your meal to the next level. Who knows
Even the kids ask for seconds!” – maybe they’ll become some of your family’s favourites.
compliments.ca/inspired 29
ENTERTAINING
from chef “Reuniting with family, spending time catching up on the little
Ryan Skelton things, is what makes the holidays so special to me.”
FESTIVE CRANBERRY & NUT STUFFING
Prep time: 30 min. Total time: 75 min.
Serves 12
2 tbsp (30 mL) unsalted butter
1 cup (250 mL) diced sweet onion
1 small acorn squash, peeled and diced (about
2 cups/500 mL)
2 cloves garlic, minced
1 tbsp (15 mL) dried savory leaves
1 tbsp (15 mL) chopped fresh thyme
1/
2 cup (125 mL) chopped fresh parsley
1 loaf (454 g) day-old French bread, cut into
small cubes
1 cup (250 mL) chopped Compliments Roasted
Deluxe Mixed Nuts, 50% Cashews
1 cup (250 mL) Compliments Dried and
Sweetened Cranberries
2 large eggs
1 tub (280 mL) fresh Compliments Collection
Cranberry Sauce
1 1/2 cups (375 mL) Compliments Chicken Broth,
30% less sodium
compliments.ca/inspired 31
ENTERTAINING
SWEET ’N’ SPICED SPUDS
Prep time: 20 min. Total time: 55 min.
Serves 8
3 1/2 lb (1.75 kg) peeled and sliced sweet
potatoes
1 cup (250 mL) sliced shallots
1/
2 tsp (2 mL) chili powder
1/
2 tsp (2 mL) smoked paprika
1 cup (250 mL) Compliments Chicken Broth,
30% Less Sodium
1/
4 cup (60 mL) Compliments Pure Maple
Syrup
3 tbsp (45 mL) Compliments Chopped Pecans
2 tbsp (30 mL) cubed butter
Chefs’ Picks
Everyone has a few go-to
items in the kitchen and our
chefs are no exception!
Chef Ryan’s Faves:
“I love ingredients that are great on their
own or that give a special twist to my
recipes. Mixed nuts and aged cheddar are
great for serving alongside cocktails and BROCCOLI & CHEDDAR SALAD with
perfect when worked into holiday recipes.” CREAMY GARLIC DRESSING
Prep time: 20 min. Total time: 30 min.
Roasted Deluxe Serves 8
Mixed Nuts, 50%
Cashews, 275 g 1 tbsp (15 mL) canola oil
2 cups (500 mL) diced red onion
2 bunches Compliments Organic Broccoli
1 1/2 cups (375 mL) grated Compliments Two
Year Old Canadian Cheddar Cheese
CHOCOLATE-DIPPED NUT
BRITTLE with SEA SALT
Prep time: 10 min. Total time: 45 min.
Makes about 24 pieces
1/
2 cup (125 mL) walnut pieces
1/
2 cup (125 mL) Compliments Pecan Pieces
1/
2 cup (125 mL) Compliments Pine Nuts
1/
2 cup (125 mL) Compliments Slivered
Almonds
1/
4 cup (60 mL) unsalted butter, cut into
pieces, plus extra for greasing
1 tbsp (15 mL) vanilla extract
1 tsp (5 mL) baking soda
11/2 cups (375 mL) granulated sugar
1/
2 cup (125 mL) white corn syrup
1 cup (250 mL) Compliments Semi-Sweet
Chocolate Chips
1 tsp (5 mL) sea salt
“It’s amazing what a little and quickly stir in butter, vanilla and baking
soda with a wooden spoon (the baking soda
sea salt does to a good will make it foamy). Stir in nuts until coated
and spoon mixture onto prepared baking tray.
brittle recipe. That subtle Spread brittle as thinly as possible. Let brittle
saltiness heightens the cool completely at room temperature.
of the caramelized sugar.” dip halfway into melted chocolate and place
back onto greased parchment-lined baking
tray. Sprinkle lightly with sea salt and allow
chocolate to set.
Grease the utensils you plan to
Brittle can be made up to 6 days in advance and
use before spreading out the
stored in an airtight container. Do not freeze.
hot brittle mixture. It will be
much easier to work with. per serving (1 piece): 210 calories, 2 g protein,
11 g fat, 24 g carbohydrates
compliments.ca/inspired 33
cooking class
CHAI CHOCOLATE ALMOND BISCOTTI
“These biscotti beautifully complement coffee, tea
Prep time: 15 min. Total time: 70 min. or hot chocolate. Wrapped up with a little ribbon,
you’ve got a lovely hostess gift or stocking-stuffer.”
Makes 36 biscotti
1/
2 cup (125 mL) unsalted butter, at room
temperature
3/
4 cup (175 mL) granulated sugar
1/
4 cup (60 mL) packed dark brown sugar
2 large eggs
1 tbsp (15 mL) vanilla extract
2 cups (500 mL) Compliments
All Purpose Flour
1/
2 cup (125 mL) Compliments Cocoa
11/2 tsp (7 mL) baking powder
1 tsp (5 mL) ginger
1/
2 tsp (2 mL) each ground cardamom,
cinnamon and salt
1 cup (250 mL) Compliments Slivered Almonds
APRICOT WALNUT THUMBPRINT COOKIES 1. Preheat oven to 350°F (180°C) and line
Prep time: 15 min. Total time: 32 min. 2 baking sheets with parchment paper. With
Makes 36 cookies
electric mixer, beat together butter and sugar
1 cup (250 mL) unsalted butter, until smooth. Beat in egg yolks and vanilla
at room temperature until smooth.
1/
2 cup (125 mL) granulated sugar
2. Combine flour, cornmeal and salt and add to
3 large egg yolks
butter mixture until blended. Shape teaspoonfuls
1 tsp (5 mL) vanilla extract of dough into balls and roll in chopped
2 1/2 cups (625 mL) Compliments nuts. Place cookies 1 inch (2.5 cm) apart on
All Purpose Flour
prepared baking sheets. Press centres of
2 tsp (10 mL) cornmeal cookies down with your thumb and bake
1/
4 tsp (1 mL) salt 15 to 18 min. or until golden.
1/
4 cup (60 mL) Compliments Chopped
Walnuts, finely chopped 3. While warm, fill thumbprint centre of each
1/
2 cup (125 mL) Compliments cookie with little dollops of jam. For chewier
Pure Apricot Jam cookies, fill centres with jam before baking.
per serving (1 cookie): 110 calories, 1 g protein,
6 g fat, 13 g carbohydrates
at room temperature
1 cup (250 mL) icing sugar
1/
3 cup (75 mL) Compliments Cocoa
1 tbsp (15 mL) milk
2 tsp (10 mL) instant coffee granules
1 tsp (10 mL) vanilla extract
1 large egg yolk
11/2 cups (375 mL) Compliments All Purpose Flour
1
/8 tsp (0.5 mL) baking powder
Pinch of salt
Icing sugar, for dusting
2/
3 cup (150 mL) Compliments
Pure Wild Jumbleberry 5 Fruit Jam
Baking Basics
Stock up on your
holiday baking Slivered Semi-Sweet
essentials with Almonds, Chocolate
our fantastic line Pure Wild 200 g Chips, 300 g
of Compliments Jumbleberry
5 Fruit Jam, Pure Apricot Chopped Walnuts,
ingredients. 500 mL Jam, 500 mL 200 g Cocoa, 250 g
compliments.ca/inspired 35
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kitchen notes
Inside Inspired
Our favourite tips and ideas from this issue.
Perfectly Pulled
To shred the pork for our Smokey
Applewood Pulled Pork Sandwiches
(page 20), remove the meat from the
slow cooker and transfer to a cutting
board. Then, take two forks and gently
pull them through the meat in opposite
directions, creating bite-sized shreds.
Fast Forward
get the look
We know time is of the essence duri
ng the hectic holiday
season, so get a head start with our
chefs’ make-ahead tips:
•S moked Salmon Topped Blinis (pag
e 28). Make the
smoked salmon mixture and the mini
pancakes up
to a day ahead, cover and refrigerate.
Bring to room
We think perfectly packaged holiday temperature before serving.
goodies are just about the best thing you • Wild Mushroom, Cheddar & Arug
ula Strudel (page
can gift to friends and family. Whether 30). Assemble, but don’t bake, the strud
el the night
you use your own tried-and-true recipes, before or morning of, then cover and
refrigerate.
When ready, bake according to recip
or you plan to try new ones, like Anna e directions.
Olson’s favourites (page 33), assemble • Broccoli & Cheddar Salad with Crea
my Garlic
Dressing (page 32). Make up to one
them in paper boxes (purchased from a reserving the bacon until ready to serv
day ahead,
craft or bulk food store) lined with tissue e.
• Pesto Fusilloni with Sundried Tom
or parchment paper. Tie them up with atoes and Goat
Cheese (page 25). Either serve the salad
festive ribbon or twine, add a gift tag and combining all the ingredients, or refrig
warm, after
they’re ready to go. erate up to one
day before and serve cold.
quicktip
• Roasted Red Pepper Polenta Wed
ges (page 24).
Prepare the polenta according to recip
e directions up
to step 3, letting it continue to sit in
the refrigerator for
up to two days. Then, bake as per recip
e directions.
For an elegant presentation that makes
your food look picture-perfect, opt for
contemporary, all-white serving dishes
like those our prop stylist Martine
ingredient
Panko
Blackhurst chose for From the Chefs’
Table (page 29). “White makes food
look very appetizing and it’s perfect for
mixing and matching,” she says.
spotlight:
In place of regular bread crumbs in his
recipe for Brown Rice Stuffing with
Roasted Vegetables & Bacon (page 30),
Chef James used panko – Japanese-style
bread crumbs – instead. “I really love
the extra crunch and texture it gives the
stuffing,” he says. Traditionally used to
coat vegetables and meat for tempura,
panko has a coarser texture than tradi-
tional bread crumbs, resulting in a light
and crunchy crust. It’s great for cutlets
and crab cakes, too.
compliments.ca/inspired 37
slug slug
recipe finder
winter 2008
breakfasts and snacks salads
Open-Faced Waffle Scramble . . . . . . . . . . . . . . . . . . . . . 18 Broccoli & Cheddar Salad with
Creamy Garlic Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Peach Melba Parfait To Go. . . . . . . . . . . . . . . . . . . . . . . . 19
Warm Orange, Spinach &
Quick-Draw Tex-Mex Omelette. . . . . . . . . . . . . . . . . . . 19 Fennel Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Zesty Coleslaw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
hors d’oeuvres
Antipasto Platter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 sides
Cranberry Turkey Holiday Sliders . . . . . . . . . . . . . . . 26 Brown Rice Stuffing with
Herb-Topped Tuscan
Roasted Vegetables & Bacon ..................... 30
Pizza Bites. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Festive Cranberry &
Nut Stuffing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Quick Quiche Appetizers. . . . . . . . . . . . . . . . . . . . . . . . . 27
Roasted Red Pepper
Smoked Salmon Topped Blinis . . . . . . . . . . . . . . . . . . . 28 Polenta Wedges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Roasted Tomato & Goat
entrées Cheese Tarte Tatin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Sweet ’n’ Spiced Spuds ............................. 32
Blood Orange Teriyaki
Beef Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Wild Mushroom, Cheddar
& Arugula Strudel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Chipotle Roast Beef Sandwiches
with Oven-Baked Fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Mediterranean Chicken Bake
with Caesar Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
sweets
Apricot-Walnut Thumbprint
Osso Bucco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Pesto Fusilloni with Sundried Chai Chocolate Almond Biscotti . . . . . . . . . . . . . . . . 34
Tomatoes & Goat Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . 25
Chocolate-Dipped Nut Brittle
Pork Tenderloin with Blood with Sea Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Orange Teriyaki Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Mocha Linzer Cookies
Shrimp Jambalaya . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 with Wild Jumbleberry Jam . . . . . . . . . . . . . . . . . . . . . . . 35
Slow Cooker Coq Au Vin . . . . . . . . . . . . . . . . . . . . . . . . . 22
Smokey Applewood Pulled
Pork Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
drinks
Creamy Apple Cinnamon
Sweet & Sour Meatballs. . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Oat Shake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Wild Rice & Apricot Turkey Stew. . . . . . . . . . . . . . . . . . 21 Mulled Winter Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
0
38 by by
Compliments
Compliments
HOLIDAY
WINTER
20082008
taste tested
Tasters’Choice
Looking for delicious appetizers that are perfect for a casual cocktail party or a fancy soirée?
The Compliments Consumer Test Panel gave us their top picks for the season.
“
have tons of flavour.
330 g These are so beautiful and
I enjo yed them for lunch with a
My mom and
These unique phyllo-wrapped wou ld wor k for any occasion,
simple salad but they
olutely perfect
”
be abs
appetizers are full of sweet shrimp, fancy or casual. And they’d
l part y with my girlf riends.
veggies and crunchy peanuts. for a coc ktai
Christine
Mild Breaded
Chicken Wings tic
907 g ere just fantas
“The wings w n si zes. Two or
e po rt io
Just pop these in the oven for a full – especially th use they
led me up beca
basket of crispy, pub-style wings. three really fil th e bo ne. They
meat on
Also try: Spicy Breaded, Sweet & had so much crispy,
nder and very
Mild Barbecue and Hot & Spicy were moist, te r ni ght!”
ct for a poke
Jumbo Chicken Wings too. Just perfe e
Stev
”
polyunsaturated fat. Asian-inspired dishes. e of my
Also try: Lime & Chili Extra Crunchy Catherine
Kettle Cooked Peanuts
Testing, Testing
Before new Compliments items ever hit store shelves, they’re tested by our Compliments Consumer
Test Panel, a panel of regular shoppers that assesses how every new food idea looks and tastes. This
season, we asked panel members what they thought about these party-perfect appetizers and snacks.
compliments.ca/inspired 39
last dish
and special
Sweet, savoury
One reader shares her memories
of delicious Saturday mornings
with Chef Dad.
Availability of some products may be limited in some stores. Most products will be in-store Friday, November 7th 2008 to Thursday, January 1st 2009.
Stores reserve the right to limit quantities. compliments.ca