[ Pobierz całość w formacie PDF ]
Rolling Pin
No Rolling Pin Pastry
Recipe by Susan G. Purdy
Tourtiére
Recipe by Simone Demers Collins
Pastry
Yield: For one 9 or 10 inch pie shell plus
pastry decorations or one 11 inch tart
shell: for a two-crust 9 inch with extra
pastry decorations make 1
1
⁄
2
times the
recipe (3 cups of flour)
While many French-Canadian tourtiéres do
include mashed potatoes, the majority do
not have grated potatoes in the bottom. I
don't know when this tradition started with
my family. Maybe it simply was my grand-
mother's response to difficult economic
times. With more money, or fewer sons to
feed, the layer of grated potatoes decreas-
ed, and the measure of meat rose - regional
Canadian cuisine at its budgetary best!
2 lb medium ground pork 1 kg
1lb extra lean ground beef 500 g
1
⁄
4
1. There is enough filling for two meat
pies. In a heavy bottom pot, place meat,
onion, water, salt and pepper. Bring to the
boil and reduce heat to medium. Cook
until meat is well cooked, and no pink
remains. Add allspice and nutmeg, plus a
very small pinch of cloves. Mix well and
taste. Add more salt if needed.
2. Place bottom pie crusts in pie plates.
Spread half of the grated potato over
each pie crust. Sprinkle with salt. Top with
3 cups (750 mL) of meat mixture. Place
second crust over entire mixture. Seal
edges and cut vents into top pastry to
allow steam to escape.
3. Bake 8-9 inch meat pie in a 400˚F
(200˚C) oven for 15 minutes; reduce oven
heat to 350˚F (180˚C) and bake for
another 35 minutes. Remove pie from the
oven and allow cooling for 5 minutes prior
to cutting and serving.
"If you are reluctant to handle or roll
your piecrust, this recipe will change
your life. It only takes a few minutes to
toss all the ingredients together and then
press them in place with your fingertips.
No overhandling, no rolling, no tough-
ness - no fail: the textures is tender,
crisp and slightly flaky, with an excellent
taste. Even a child can do this with ease.
This reduced fat recipe contains
zero cholesterol and compared with an
all-butter crust about one seventh the
saturated fat. Canola oil is, of course,
100 percent fat, but is high in monoun-
saturates, which are heart-healthy".
Susan G. Purdy
2 cups unsifted
500 mL
all-purpose flour
1 tsp salt 5 mL
1 tsp granulated sugar 5 mL
2
⁄
3
cup (scant) canola oil 150 mL
3 Tbsp skim or low fat milk, 45 mL
or as needed
1. In a mixing bowl or directly in the pie
plate, toss together the flour, salt and
sugar. Add the canola oil and milk (or stir
them together first in a cup), then toss
them with the flour mixture using a fork
or your fingertips. As soon as the dough
looks clumpy and holds together, press it
out in an even layer in the baking pan.
You can also cover the dough with plastic
wrap and press it out in the plastic. Build
up a thicker dough layer on the rim and
flute or pinch into scallops.
2. If making a two-crust pie, roll out the
top crust between two sheets of lightly
floured wax paper. Peel off one sheet,
position the crust over the filling, and peel
off the backing paper. Cut steam vents
and bake as directed in the recipe.
Editor’s Note...Try the saskatoon or tourtiére pie (two
Canadian favourites) with the No Rolling Pin Pastry.
Recipe from
The Perfect Pie
by Susan G. Purdy
© 2000, published by Broadway Books. Jacket photo
by Beatriz da Costa, design by Roberto de Vicq de
Cumptich. Purdy photo by Mark Ferri.
medium onion, grated
1
⁄
4
1 cup water
250 mL
1
⁄
2
tsp each salt & pepper
2 mL
1
⁄
4
tsp each ground allspice 1 mL
& nutmeg
pinch ground cloves
1 cup peeled & grated potato 250 mL
pastry for two double
crust 9-inch pies
Tourtiére
Saskatoon Berry Pie
Recipe by Dorothy Long
Thanks!
Saskatoon Berry Pie
If you are from the Canadian prairies you
will be familiar with Saskatoons - sweet,
purple berries. As a child my family would
head out with pails to our secret patch of
wild Saskatoons and return with purple
tongues and lips and pails of berries.
Although they are wonderful picked right
from the bush, my absolute favourite
dessert is my Mom's saskatoon pie.
This is her recipe.
I would like to thank all the contributors
to this brochure, especially Regan Daley,
Susan G. Purdy, Betty Burwell, Simone
Demers Collins and Art Delahey. Your
recipes are excellent and your expertise
appreciated. I would also like to thank
Sandra Dazzan, culinary goddess, for
helping out with the photoshoot! Finally,
thank you to Gerry Unrau of Colorshape
for making all that we do beautiful!
For additional information
about Canola Baking contact
Canola
Info
or go to
www.canolainfo.org/html/
canolabakes.html
In Saskatchewan
,
306.387.6610 P
306.387.6637 F
dorothy@canolainfo.org
www.canolainfo.org
3-4 cups saskatoons
1 Tbsp lemon juice
750-1000 mL
15 mL
2
⁄
3
cup granulated sugar
150 mL
⁄
4
cup tapioca or
50 mL
In Alberta
,
780.454.0844 P
780.465.5473 F
simone@canolainfo.org
all-purpose flour
1. This recipe makes enough for one pie
but is easily doubled or tripled! Combine
saskatoons, lemon juice, sugar and tapio-
ca in a large bowl. Arrange saskatoon
mixture in unbaked pie shell. Cover with
top crust.
2. Bake for 15 minutes at 425˚F (220˚C),
then reduce heat to 350˚F (180˚C) and
bake for 35 minutes. Enjoy!
Dorothy Long
Home Economist, CanolaInfo
In Manitoba
,
204.982.2100 P
204.942.1841 F
ellen@canolainfo.org
admin@canola-council.org
Canola
Info
©2002 All Rights Reserved
Printed in Canada 05/02/15m
No
1
A Culinary Celebration of Canola!
C
anola oil is a culinary work-
horse. From sautéing and salad
dressings to deep-frying and baking
canola is a staple no well-stocked
pantry or good cook should be with
out. Some say that canola has no
taste or a mild flavour – an ideal
complement to a majority of dishes
by allowing the flavours of the other
ingredients to shine! This is particu-
larly true in baking.
Canola oil is light, clear and
has a mild flavour that does not
interfere with the taste of baked
goods. It blends easily with other
ingredients to produce a moist prod-
uct with soft texture. In addition, by
replacing other solid fats with canola
oil, recipes are not only lower in satu-
rated fat, but in their total fat content
as well. Great reasons for working
with canola oil!
level of saturated fatty acids of any
vegetable oil currently available on
the market. Canola oil, like the
majority of vegetable oils, also has no
trans fat and no cholesterol. When
substituting canola oil for melted fats,
the total fat called for in the recipe,
should be reduced by 20 percent. In
other words, when substituting canola
oil for another fat, the baked product
will use only 80% of the fat asked for
in the original recipe. Not only have
you chosen a healthier alternative but
have reduced the total fat in your
baked goods! Use the following chart
to experiment with your recipes that
use solid fat.
Canola Oil Change Chart
Solid Fat
Canola Oil
(melted)
1 cup (250 mL)
3
⁄
4
cup (175 mL)
3
⁄
4
cup (175 mL)
2
⁄
3
cup (150 mL)
1
⁄
2
cup (125 mL)
1
⁄
3
cup (75 mL)
Canola Oil Change
Baking with canola oil provides
healthful advantages. By substituting
canola oil for melted hard fats such
as butter, shortening, lard or brick
margarine you replace fats higher in
saturated fatty acids or in trans fatty
acids. At 7%, canola oil has the lowest
1
⁄
4
cup (50 mL)
3 Tbsp (45 mL)
Note: Cookies may not work
well with this conversion.
Brought to you by the
Producers of Canadian Canola
All-in-the-Pan Chewy Chocolate Cake
Canola
Sweet
Banana Muffins
with Coconut Crunch
Recipe by Regan Daley
Kitchen
"In baking, like in so many other arts,
some of the most important elements
play supporting roles rather than staring
ones. As careful as I am when I choose
fine bittersweet cocoa for a rich dark
cake, or perfectly just-overripe bananas
for luscious muffins, I am equally
conscientious when I choose the quiet
ingredients. In my baking, using canola
oil in recipes that call for vegetable oil
has become a given. Its light, pure and
neutral taste allows every nuance of
flavour to come through without being
masked or compromised. It is the best of
all worlds: healthful, easily available,
affordable even at the highest quality,
and best of all for a baker, it is
brilliantly, humbly, undetectable".
Regan Daley
Makes 12 regular or 6 large muffins
1
1
⁄
2
cups all-purpose flour 375 mL
1
⁄
2
cup tightly packed light 125 mL
brown sugar
1 Tbsp baking powder
All-in-the-Pan
Chewy Chocolate Cake
Recipe by Regan Daley
15 mL
⁄
4
tsp baking soda
4 mL
1
1
⁄
2
cups all-purpose flour
375 mL
overly thick or overly runny batter. A few
lumps won’t hurt, and it’s important not to
overbeat at this point.
2. Bake the cake for 30 minutes, or until
a wooden skewer inserted into the centre
of the cake comes out clean and the top
feels springy when lightly touched.
Transfer the pan to a wire rack and cool
the cake completely before cutting, turn-
ing out or icing. This is an extremely moist
cake, and it will tear if cut too soon. While
you’re waiting for the cake to cool, whip
up a batch of the chocolate icing. If you
have lined the pan with parchment, run a
knife around the sides of the pan and
gently lift the cake out with the help of
the parchment paper.
3. In a medium bowl, cream together the
butter and 1 cup of the icing sugar until
the butter is well disturbed. The mixture
will be very dry and still powdery. Stir in 1
tablespoon of milk or water, then sift the
cocoa powder over the mixture and cream
to blend. Mix in the vanilla, then add the
second cup of icing sugar. Add as much of
the remaining liquid as necessary to make
a thick, creamy icing. (This recipe makes
more than enough to generously frost
the top and sides of the cake, and if you
keep the cake in the pan, as I do, you
will have plenty of icing left over for
greedy fingers!)
4. To serve, you can simply sprinkle the
cooled cake with sifted icing sugar and/or
cocoa powder, but yummy icing really
completes it. And there is not better cake
for a scoop of chocolate or vanilla ice
cream. Any leftovers can be stored in the
pan, at room temperature, covered with a
piece of aluminum foil. The un-iced cake
freezes well: wrap the whole pan securely
and thaw without disturbing the wrapping,
at room temperature, for 4 to 6 hours.
Makes enough for 8 servings if your
guests are really polite, 3 to 4 if they are
honest. (Again, I’m not kidding).
Recipe from
in the sweet kitchen
by Regan Daley
©
2000, published by Random House Canada, Cover
by Sharon Foster Design, Photography by Rob Fiocca.
1
⁄
2
tsp salt
2 mL
1 cup granulated sugar
250 mL
⁄
4
tsp cinnamon 1 mL
1
⁄
4
tsp nutmeg 1 mL
1
1
⁄
2
cups mashed ripe banana 375 mL
(about 3 to 4 medium bananas)
2 large eggs, lightly beaten 2
1
⁄
3
cup canola oil 75 mL
1
1
⁄
2
tsp pure vanilla extract 7 mL
3
⁄
4
cup sweetened shredded 175 mL
or flaked coconut
1
⁄
4
cup natural unsweetened 50 mL
cocoa powder, such as
Ghirardelli or Hershey’s
1 tsp baking soda
5 mL
⁄
2
tsp salt
2 mL
6 Tbsp canola oil
100 mL
1 Tbsp white vinegar
15 mL
1 tsp pure vanilla extract
5 mL
1 cup cool water
250 mL
Topping:
2 Tbsp unsalted butter,
Icing:
1
⁄
4
cup unsalted butter,
25 mL
50 mL
melted and cooled
at room temperature
2 cups icing sugar 500 mL
2-3 tbsp milk or water 25-45 mL
1
1
⁄
2
tbsp natural unsweetened 20 mL
cocoa powder
1 tsp pure vanilla extract 5 mL
1. Preheat the oven to 350˚F (180˚C). Sift
the flour into an ungreased, unfloured 8 x
8-inch (20 x 20 cm) square baking pan (a
9 x 9-inch (23 x 23 cm) pan would work
too; reduce the baking time by 5 to 7
minutes). (If you wish to unmold the cake
before icing and serving, oil the pan light-
ly and line the bottom and up two sides
with a piece of parchment paper. Take
care when mixing not to disturb or tear
the paper. Personally, I like to leave the
cake in the pan; it keeps very well that
way, and is even easier!) In a small bowl,
whisk together the sugar, cocoa, baking
soda and salt. Add this mixture to the
flour in the pan and stir well with a fork
or small whisk to blend the ingredients (a
flat sauce whisk works beautifully). With
the back of a tsp, make three indentations
or wells in the dry mixture: one large, one
medium-sized, and one small. Into the
large well pour the canola oil. Into the
medium sized well, the vinegar. Pour the
vanilla extract into the last well and pour
the water over everything. With a fork,
stir the mixture until the ingredients are
well blended, making sure you reach into
the corners and sides to catch any dry
pockets. Do not beat this batter, but mix
just until most of the lumps are smoothed
out, and there are no little patches of
1
⁄
3
cup sweetened shredded 75 mL
coconut
3 Tbsp light brown sugar 45 mL
1. Preheat oven to 350˚F (180˚C). Grease
12 regular or 6 large muffin cups and set
aside. Combine topping ingredients in a
small bowl. Stir and set aside.
2. In a large bowl, whisk together flour,
sugar, baking powder, baking soda, salt,
cinnamon and nutmeg. In another large
bowl, whisk together mashed bananas,
eggs, canola oil, and vanilla.
3. Add banana mixture to flour mixture
all at once, stirring just enough to almost
moisten dry ingredients. Add coconut, and
stir to incorporate. Divide batter among
muffin cups and drop crumbles of topping
mixture over top of batter.
4. Bake for 15 to 20 minutes for regular-
sized muffins, 20 to 25 minutes for large,
or until tops spring back when lightly
pressed and a wooden skewer inserted
into the centre of a muffin comes out
clean. Cool pan on a wire rack 10 min-
utes, then turn muffins out and cool on
the rack until desired temperature. These
are wonderful warm, but should be cooled
completely before wrapping and freezing,
or storing. They’ll keep well in an airtight
container at room temperature for about
4 days. To freeze, wrap well in plastic
wrap then in a freezer bag; use within
2 months.
Banana Muffins with Coconut Crunch
Regan Daley’s book
in the sweet kitchen
won top
honours at both the Cuisine Canada and International
Association of Culinary Professionals Cookbook Awards
in the
3
1
1
Sweet Potato Bundt Cake
to the batter. Reserve the remaining rum
for the glaze. Add the mashed sweet
potatoes and mix until thoroughly com-
bined, scraping down the sides and bottom
of the bowl.
3. Into a separate bowl, sift the flour, bak-
ing powder, baking soda, salt, cinnamon
and nutmeg. Add the flour mixture to the
batter in three additions, alternating with
the buttermilk in two additions, beginning
and ending with the dry ingredients. Fold
in the raisins. Pour the entire batter into
the tube pan. Bake in the centre of the
oven for 1 hour to 1 hour and 20 minutes,
or until a wooden skewer inserted into the
centre comes out clean, and the cake is
just beginning to pull away from the sides
of the pan. Cool the cake in the pan set on
a wire rack for 10 minutes, then invert
onto the rack. While the cake is cooling,
prepare the glaze. This cake must be
glazed while still warm, so it absorbs the
maximum syrup - so don’t take it out of
the oven and go to the movies.
4. For the glaze, combine the brown sugar,
butter and cream in a small heavy-bot-
tomed saucepan. Bring to a boil over
medium heat, stirring until the sugar dis-
solves. Continue to boil until the mixture
thickens somewhat, about 3 minutes, stir-
ring often. Remove the glaze from the
heat and stir in the rum. With a long
wooden or metal skewer, poke holes all
over the cake, concentrating on the top.
Spoon about half of the warm glaze over
the cake and let the cake and remaining
glaze cool for 10 to 15 minutes, until it
has thickened slightly. Pour over the cake,
letting it dribble down the sides, then allow
the cake to cool completely before cutting
and serving or wrapping and storing.
Recipe from
in the sweet kitchen
by Regan Daley
©
2000, published by Random House Canada, Cover
by Sharon Foster Design, Photography by Rob Fiocca.
Gingersnaps
Sweet Potato Bundt Cake
Recipe by Regan Daley
1. Preheat the oven to 350˚F (180˚C). Oil
and flour a 10-inch fluted tube or Bundt
pan. In a small non-reactive, soak the
raisins in the rum for at least 30 minutes or
several hours. Meanwhile, peel the sweet
potatoes, cut them in half and then cut each
half into
3
⁄
4
-inch slices. Place the slices into a
pot of cool salted water, cover, then bring
the water to a boil. Reduce to a gentle sim-
mer and cook until sweet potatoes are very
tender when pierced with a sharp knife.
Drain off the water and allow the potatoes
to air-dry for a few minutes, then use a
potato masher or large fork to roughly
mash them. Measure out about 2 cups
(500 mL) of the mash and set aside to cool.
2. In a large bowl with a whisk or the
bowl of a stand mixer fitted with the pad-
dle attachment, beat the eggs a little just
to break them up. Add the sugar and beat
until the mixture is thick and pale, about 2
minutes with a mixer, 3 if whisking by
hand. Add the canola oil and vanilla, then
beat to blend. Drain the raisins, and add
1
⁄
4
cup (50 mL) of the rum macerating liquid
Gingersnaps
Recipe by Betty Burwell
3
⁄
4
cup golden raisins 175 mL
1
⁄
2
cup dark rum 125 mL
2 large or 3 medium-sized 2
sweet potatoes
4 large eggs 4
2 cups granulated sugar 500 mL
1 cup canola oil 250 mL
2 tsp pure vanilla extract 10 mL
3 cups all-purpose flour
⁄
2
cup canola oil
125 mL
1 cup granulated sugar
250 mL
1
egg
1
1
⁄
4
cup molasses
50 mL
1
3
⁄
4
cup all-purpose flour
425 mL
2 tsp ginger
10 mL
1 tsp cinnamon
5 mL
1 tsp baking powder
5 mL
750 mL
1 tsp baking soda
5 mL
1 tsp baking powder
5 mL
1
⁄
2
tsp salt
2 mL
1 tsp baking soda
5 mL
⁄
4
cup granulated sugar 50 mL
1. Beat canola oil with sugar. Whisk in
egg and molasses. Add flour, ginger,
cinnamon, baking powder, baking
soda, and salt. Stir until dough is moist.
Using 1 tsp (5 mL) per cookie, shape
dough into ball. Roll in sugar.
2. Bake on lightly oiled cookie sheets
at 375˚F (190˚C) 12-15 minutes. Let
cool on cookie sheets or racks. Makes
36 cookies.
1
1
⁄
2
tsp salt, plus extra for
2 mL
salting the water
1
1
⁄
2
tsps cinnamon 7 mL
1
⁄
2
tsp freshly grated nutmeg 2 mL
3
⁄
4
cup buttermilk
175 mL
Glaze:
1
⁄
2
cup tightly packed
125 mL
dark brown sugar
4 Tbsp unsalted butter 50 mL
3 Tbsp whipping cream (35%)45 mL
remaining rum macerating
liquid from raisins
Molasses Flax Bread
Molasses Flax Bread
Recipe by Art Delahey
1
1
⁄
4
cup water
300 mL
(250 mL) all-purpose flour. Put in oiled
bowl, turn to oil top and let rise until dou-
ble in bulk. Punch down, divide into 2 and
either shape into round loaves on baking
sheets or put in two 5 x 9 inch (13 x 23
cm) loaf pans. Let rise again.
3. Bake at 375˚- 400˚F (190˚- 200˚C) for
30 minutes. Mix a mixture of 1 Tbsp
(15 mL) melted margarine and 1 Tbsp
(15 mL) maple syrup and brush baked
loaves. Dust with corn meal. Yummy!
1 tsp granulated sugar
5 mL
1 cup buttermilk
250 mL
2 Tbsp canola oil
25 mL
1
⁄
4
cup molasses 50 mL
1
⁄
4
cup maple syrup 50 mL
2 tsp salt 10 mL
1 cup flax meal 250 mL
3 cups whole wheat flour 750 mL
3 cups all-purpose flour 750 mL
1. Sprinkle yeast over warm water and
sugar and let stand in a warm place for 10
minutes or until yeast is dissolved. When
dissolved stir in buttermilk, canola oil,
molasses, maple syrup, salt and flax meal.
2. Add whole wheat flour and 2 cups
(500 mL) of all-purpose flour to form a
sticky dough. Knead for 8 - 10 minutes
while working in the remaining 1 cup
1
2 Tbsp yeast
25 mL
[ Pobierz całość w formacie PDF ]