11740902 Inspired Magazine Winter 2008

winter comfort classics food Network™ star Anna olson shares her best holiday treats!

delicious ways 34to simplify the season

+ favourite festive fixiNGs

Quick & Easy party farE

slow cooker

winter 2008compliments.ca

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reproduction: Clarity Colour. Printing: St. Joseph Printing. All rights reserved. Reproduction in

whole or in part is prohibited without prior written permission from Sobeys Inc.

©Sobeys Inc. 2008

FOR ADVERTISING RELATED INQUIRIES ONLY, please contact Kati Bradshaw at

416-847-8537 or Marc Strong at 416-847-8173

Editor Samantha Shepherd

Art Director Jill Monsod

Christina Campbell Andrea ErcolaniBarb Holland, PHEcJanice Babineau

Suba KailasapillaiTyrone FrancoDianne Robinson

Managing Editor Assistant Editor

Recipe EditorCopy Editor

Associate Art Director Production DesignerProduction Manager

Contributors

Executive Chefs James Smith, Ryan Skelton Recipe Contributors Dana McCauley,

Anna Olson, Amy Snider, PHEcPhotographers Angus Fergusson, James Tse,

Felix Wedgewood Food Stylists Carol Dudar, Ruth Gangbar, Terry Schacht

Prop Stylist Laura Branson, Martine Blackhurst

VP, Group PublisherPublisher

Associate PublisherProject Manager

Production DirectorDirector, Advertising Sales

Advertising Sales Managers President & C.E.O. Creative DirectorEditorial Director

Manuela Yarhi Tina Boroviak Urania AgasDebbie MorrowSusan SoMichael GrierKati Bradshaw, Marc StrongEric Schneider Peter GrimaldiDick Snyder

TAKING IT SLOW The slow cooker can be your best friend, when you’re busy. Our delicious recipes in Easy Does It (page 20) help you get dinner on the table in a hurry, but without the rush.

Let us heLp you sImpLIfy the season

PARTY READYEveryone needs a few stand-bys in their repertoire. In Presto Party Fare (page 26), we share yummy eats that deliver every time.

ANNA’S FAVOURITESWho better to offer up holiday baking advice than Anna Olson? Check out Cooking Class (page 33) for her favourite festive treats and best baking tips.

“Do you remember the first holiday dinner you cooked?” This was the conversation opener when the Inspired team sat down to plan our Winter issue. In a flash, I was taken back to my early twenties when I embarked on cooking a festive feast for my family – by myself. I worked my way through the preparations, trying to remember the steps I’d watched year after year, but in the end I suffered the pitfall of many a novice cook – bad timing. Let’s just say, it was a good learning experience.

Taking turns sharing our misadventures in the kitchen (and a good chuckle), we wondered: “How can we make it easier?” Our answer

was to keep it simple. So whether this is your first entertaining season or your fortieth, this issue is for you. You’ll find the key recipes you need: A few fab (and fast) appetizers; a festive drink you’ll be happy to serve over and over again; the most unexpected buffet (it’s Italian-style!); and our chefs’ tried-and-true holiday side dishes. Plus we’ve got great solutions to get you through those busy (and blustery) winter weeknights.

Here’s to simplifying the season.Happy Holidays!

PARTNERS IN GROWTHTM Sobeys, in conjunction with St. Joseph Print Group and Scouts Canada, contributes to the preservation of our environment. The printing of this magazine has facilitated the planting of thousands of seedlings on public parklands and riverbanks across Canada.

1

editor’s note

compliments.ca/inspired

CelebratingSimple

and the Inspired Team

Belinda YoungsYvonne Hutterer

Angela RedoutéAmy DillonTheresa ArrigoAnandi NagarajanPaula Deane Mauricio Bobadilla Andrea Saari

Chief Marketing Officer Director, Customer

Relationship MarketingInspired Marketing Manager

Inspired Operations Manager Web Marketing Manager

Web Marketing SpecialistDirector, Product Development

Director, Regulatory Affairs Regulatory Affairs Manager

Sobeys

Sobeys National Procurement & Product Development

ME

Discover

©Disney, ©Disney/Pixar

Nutritious foods kids love.These food ideas are parent-approved because they have no added hydrogenated oil, artificial flavours or artificial colours. And they’re kid-approved because they’re yummy and full of Disney fun.

Inspiration for every occasion.For everything from relaxing brunches to busy eat-and-go dinners, you can count on Compliments for quality, value and – of course – great taste.

Why spend more on basics? Stretch your shopping dollar with impressive savings on your everyday staples.

Learn more about the products you’ll find inside Inspired magazine.

PICK THESE UP TODAY AT:

winners’ circle

Extraordinary ingredients. Exquisite flavours.Inspired by flavours from around the world and made with the finest ingredients, these unique delights are for discerning food lovers.

Healthy meets tasty.Find your healthy balance in these exciting food selections. You’ll see the Health Check™ symbol on every item.

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 AwardsTM. This holiday season, serve up a winner!

Add some sparkle.No matter what the occasion, delicious treats from the Compliments Collection are sure to please. These limited edition delicacies are perfect for gift-giving or a special treat.

Certified to the highest standard.Incorporating organics into your repertoire has never been easier or more affordable. Choose from a generous selection of wholesome foods – all certified to the highest standards.

ON

Find your innerchefchefchefchef

p.23

Be the first to know! Sign up today and never miss an issue of Inspired. compliments.ca/inspired

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FEATURES13 Quick Hits

Fast pre-party eats for when you’re rushing out to a party or leaving dinner with the babysitter

14 Weeknight Rescue Use our simple meal plan for a week’s worth of delicious dinners your family will love

18 Balance the Holidays Four quick, easy and better-for-you breakfast and snack ideas to keep you going until lunch

20 Easy 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

26 Presto Party Fare Get a head start on yummy cocktail party eats with these versatile stand–bys

29 From the Chefs’ Table Chefs James and Ryan share their favourite tried-and-true holiday side dishes

IN EVERY ISSUE 1 Welcome letter

2 Discover Compliments Learn about the products you’ll find in Inspired

6 In Season: Fresh Ideas Food, news, trends and tips for the season

8 In Season: Checkout Discover the latest tempting flavours from Compliments

10 In Season: Key Ingredient We put the spotlight on the sweet, juicy and totally versatile orange

33 Cooking Class Our guest chef, Anna Olson, shares her favourite baking recipes and some tricks of the trade

37 Kitchen Notes Get insider tips and info from our food experts

38 Recipe Finder

39 Taste Tested The Compliments Consumer Test Panel weighs in on holiday appetizers and snacks

40 Last Dish An Inspired reader shares a favourite food memory

Find it in the freezer aisle

contents

p.20

p.33

On the Cover: Find these delicious Chai

Chocolate Almond Biscotti and more yummy treats by celebrity

chef Anna Olson on page 33.

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weekendexplorer

Me MeMe Me

Fresh Ideas Food, news, trends and tips

PICKfresh

Pomegranates have earned a reputation for being nature’s most labour-intensive fruit, but we think the brilliant sweet and tart seeds, called arils, are worth the effort. The edible arils are encased in a reddish leathery skin and are separated into compartments by a bitter, cream-coloured membrane. Enjoyed on their own as a snack, used as a garnish, combined in recipes, or pressed into juice, arils are a refreshing source of potassium and vitamin C. They’re also rich in antioxidants, which help protect the body against damage caused by free radicals.

Buying and Storage: Choose pomegranates that are heavy for their size. They can be stored in the refrigerator for up to 1 month.

How to Eat: To extract the arils without getting sprayed by their crimson juice, submerge the pomegranate in a sink or 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

enjoying time with friends and family is what makes the season so special. This year, why not widen your circle to include others? Here are some great ways to brighten the holidays for those who are less fortunate:

the

gift

is in

the

givi

ng

• if you’re hosting a holiday party, encourage guests to bring non-perishable food items in place of a traditional hostess gift so you can make a donation to a local food bank.

• Gather up the family and pay a visit to a nearby seniors’ centre to sing carols and spread some holiday cheer.

• enjoy your holiday meal early in the day and then head over to a local soup kitchen to help serve others.

‘tis the season for relaxing and merry-making. Here are three great ways to enjoy winter.

DEcEmBErOrganize a cookie swap. While every family looks forward to a tray full of baked holiday goodies, finding time to make everyone’s favourites can be a struggle. That’s why we love cookie swaps! Ask each guest to make a double- or triple-batch of their best treat. Lay the sweets out on a table and let everyone collect a bit of each baker’s bounty.

JanuaryTake it outside. Take advantage of a sunny winter day and enjoy the great outdoors. Lace up your skates at an outdoor rink, hit the slopes for some skiing or tobogganing, or hike the trails at a nearby park or conservation area. You’re sure to be a hero if you take along an insulated container of hot chocolate and a satisfying snack.

FEBruaryFor something completely different... Get unstuck from the winter rut by organizing a dinner party that’s different from any other you’ve ever hosted. Try to duplicate a meal you love to order at a favourite ethnic restaurant; put out a fondue or raclette spread and let guests cook their own meal; or organize a potluck where guests bring foods that follow a specific theme.

in season

6 by Compliments winter 2008

ME MEME ME

ecotip

dress your table

Slurrykitchen glossary

Chocolate curls can give any dessert that special from-the-bakery look. It’s simple to make your own with a standard vegetable peeler and some good quality block chocolate. Before starting, make sure the chocolate is cold. Hold the chocolate with a paper towel and pull the peeler across the narrowest part of the block. It should curl up like wood shavings.

double-duty gadgets

1. Stock your pantry. take out your holiday baking

recipes and make a list of the necessities so you’ll be

ready to bake when the mood strikes.

2. plan ahead. Block off an afternoon and whip up

some of your favourite freezer-friendly meals. You’ll be

happy you did on a blustery winter night when cooking

just isn’t in the cards.

3. Do a thorough kitchen purge. after the holiday

rush, go through your drawers and cupboards and pull

out any cooking gadget or implement that’s damaged

or hasn’t been used in the past year.

winter to-do list

Planning on gifting homemade treats this year? Save your favourite cookie tins, like this one from the Compliments Collection Belgian Biscuit Selection, 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

receiver. add some seasonal flair to platesCreate 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.

A thin paste comprised of water or broth and a starch, such as flour or cornstarch.

The mixture is added to soups, stews or sauces as a thickener.

7compliments.ca/inspired

Give a festive treat that really shines. Made with real Swiss chocolate and individually wrapped, Compliments Collection Swiss Milk Chocolate Coins are a must for the

stocking and a lovely way to send best wishes to friends and family for the New Year.

Give Chocolate Wishes

in season

Checkout the latest tempting tastes from compliments

Take Your PickBoasting 28 different flavours, Compliments Collection Gourmet Jelly Beans are perfect for jelly bean counting and sprucing up a gingerbread house. Traditionalists can enjoy the classics like grape and wild cherry while adventurous taste buds can explore butter popcorn or strawberry smoothie flavours.

traditional treatOriginally 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!

this adorable compliments collection milk Chocolate snowman is the perfect stocking stuffer for kids and kids at heart. Built using creamy swiss milk chocolate and decorated with colourful details, he’s sure to melt your heart.

Festive goodiesfun holiday treats that make perfect presents.

not-so-frosty snowman

8 By Compliments Winter 2008

For the hostessThese sweet treats make the perfect hostess gift for any occasion.

Perfectly Clustered�

Fudge-tasticimported�from�england,�luscious�

Compliments Collection�Butter�Fudge�is�the�ultimate�fudge�

experience. Available in maple (made with real maple syrup)

and traditional flavours,�its�smooth,�soft�and�oh-so-buttery�

texture�will�have�you�hooked.

Make�the�holidays�a�whole�lot�sweeter�with�Compliments Collection�dark�chocolate�Pecan�caramel�clusters.�These chewy bites, also available in milk chocolate, are full of crunchy pecans and caramel��and�will�instantly�cure�any�chocolate�craving.��

swiss delightsMelt-in-your-mouth�Compliments Collection�swiss�chocolate�truffles�have�a�smooth, fresh-from-the-chocolatier taste.�Made�with�the�finest�swiss�chocolate�and�available�in�milk�or�dark�chocolate,�these�upscale�delectables�are�the�perfect�way�to�say�thank�you.��

Chocolate TreasuresCompliments Sensations Praline Collection is

designed for the chocolate connoisseur. Made

with premium Swiss chocolate and with�14

unique flavour offerings, including marzipan,

gianduja, and hazelnut and almond creams,�

this praline collection is sure to send you to

chocolate nirvana...quickly!


Sensational desserts

Q: What was your inspiration?A: i�was�inspired�by�two�beautiful�mountain�regions�in�canada:�Banff�and�Mont�tremblant.�Mountains�provide�grandeur�and�this�dessert�is�grand!Q: This treat is designed to be eaten after it has melted. Tell us about that. A: the�Belgian�chocolate�peak�slowly�

flows�down�the�cone,�glazing�the�underlying�chocolate�mousse�layers.��it�literally�steals�the�show!Q: What are your criteria when developing a new dessert like this one? A: a�dessert�should�stimulate,�satisfy�the�senses�and�allow�one�to�indulge�–�this�one�more�than�delivers.�

STAr of The ShoW

Compliments Sensations Pecan Praline Cheesecake is everything a great cheesecake should be. It’s

creamy, smooth and loaded with sweet caramel – one slice may not be enough.

Irresistible indulgenceWow your guests with these impressive desserts.

top pick

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.

10 BY COMPLIMENTS WINTER 2008

Key ingredient: OrangesDISCOVER SOMETHING NEW ABOUT THIS JUICY FRUIT

in season

Oranges are rich in phytonutrients, organic

compounds believed to play a role in preventing cancer, strokes and heart disease.

did you know?

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.

Navel Orange Easily recognizable by its cute “belly button,” this large, seedless fruit has a sweet, flavourful pulp that's perfect for snacking.

Blood Orange This variety has a beautiful bright red flesh and a delicate citrus-raspberry flavour that’s ideal for sauces and marinades.

PORK TENDERLOIN WITH BLOOD ORANGE TERIYAKI SAUCEPrep time: 10 min. Total time: 30 min. Serves 4

11/4

1/4

1

1 1/2

4

1

11/4

21/4

1/2

1/2

pork tenderloin, about 1 lb (500 g)

tsp (1 mL) each salt and pepper

cup (60 mL) Compliments Sensations Blood Orange Ginger Teriyaki Grilling Sauce

lb (500 g) mini potatoes

tbsp (15 mL) pure olive oil

red onion, sliced

baby bok choy, quartered and washed well

red pepper, sliced

clove garlic, minced


oranges, peeled and segmented

cup (60 mL) Compliments Pulp Free Orange Juice

cup (125 mL) Compliments Chicken Broth, 30% Less Sodium

tsp (2 mL) cornstarch

1. Preheat oven to 400°F (200°C). Season pork with salt and pepper and brush with 1 tbsp (15 mL) teriyaki sauce. In a saucepan of boiling salted water, cook potatoes until tender, about 12 min. Drain.

2. Heat 2 tsp (10 mL) oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides, about 4 min. Add potatoes, cover and place skillet in oven. Cook pork to medium, about 25 min. Remove and transfer pork and potatoes to a platter. Cover with foil.

3. Meanwhile, heat remaining oil in another skillet over medium-high heat. Sauté onions, bok choy, red peppers and garlic until tender-crisp, about 3 min. Add salt, pepper and orange segments. Transfer to pork and potato platter.

4. In the same skillet over medium-high heat, add remaining teriyaki and orange juice; bring to a boil. In a small bowl, whisk broth and cornstarch until smooth. Whisk into orange juice mixture and simmer until thickened, about 2 min.

5. Carve pork into 12 slices; serve with potatoes and vegetables. Drizzle with sauce.

per serving: 390 calories, 35 g protein, 10 g fat, 41 g carbohydrates


Sweet aSian Flavour Give your next meal a citrus twist with Compliments Sensations Blood Orange Ginger Teriyaki Grilling Sauce. This sweet sauce is best when brushed on poultry, pork and seafood for an authentic infusion of Asian flavour.

Blood Orange Ginger Teriyaki Grilling Sauce,

350 mL

Oranges are rich in phytonutrients, organic

compounds believed to play a role in preventing cancer, strokes and heart disease.

did you know?“I look for oranges that have a bright, fresh appearance, a shiny, glossy skin and are heavy for their size. To keep citrus fresh, store in your refrigerator’s crisper (either loose or loosely tied in a plastic bag). They’ll keep up to two weeks, as opposed to only four days at room temperature.”

expert tip We asked Compliments produce expert Stephen Kelley to share his insider tips on selecting and storing oranges.

WARM ORANGE, SPINACH & FENNEL SALADPrep time: 5 min. Total time: 15 min. Serves 4

1/2

1

1

11/4

3

1

4

4

cup (125 mL) Compliments Pulp Free Orange Juice

shallot, sliced

tbsp (15 mL) red wine vinegar

tsp (5 mL) Dijon mustard

tsp (1 mL) pepper

tbsp (45 mL) Compliments Sensations Toscano PGI Extra Virgin Olive Oil

fennel (anise) bulb, thinly sliced

blood oranges, peeled and sliced into 5 rounds each

cups (1 L) Compliments Organic Baby Spinach

1. In a small saucepan over medium-high heat, combine orange juice and half the shallots. Bring to a boil and reduce to about 1/3 cup (75 mL), about 6 min. Whisk in vinegar, mustard, pepper and 2 tbsp (30 mL) olive oil.

2. Meanwhile, in a skillet over medium-high heat, heat 1 tbsp (15 mL) olive oil. Add fennel and remaining shallots. Sauté until tender-crisp, about 1 min.

3. Arrange orange slices on plates. Top with baby spinach, fennel and shallots; drizzle with warm dressing.


To learn about five more key winter ingredients, visit compliments.ca/inspired

go online

12 By CoMpLIMenTS WInTeR 2008

in season

Traditionally associated with luck and good fortune, oranges are incorporated into many holiday traditions around the world. In Asian cultures, they are particularly symbolic during Chinese New Year, when guests bring a lucky number of oranges as a gift for family and friends. Oranges and tangerines also symbolize luck and wealth in some European countries, where they are stuffed in the toes of Christmas stockings to represent the gold balls St. Nicholas gave to paupers.

Holiday luck


©Disney, ©Disney/Pixar

in season

Compliments Junior Disney Pirate Treasures Original Chicken Strips or Rock Star Pops Original Popcorn Chicken are the perfect solutions to leave with the babysitter. Pair with Compliments Junior Disney Munch a Bunch Baby-cut Carrots or a bowl of grape tomatoes and they’ll love every bite.

kid-pleasing fare

Reduced Fat Traditional Shepherd’s Pie, 600 g

Green Beans, 340 g

Avoid the temptation to over-indulge at the party buffet by satisfying yourself with a quick and healthy meal before you leave the house. Compliments Balance Reduced Fat Traditional Shepherd’s Pie, paired with crisp Compliments Green Beans you can steam directly in the package, is the perfect solution for two.

pre-party meal for two

Pirate Treasures Original Chicken Strips, 680 g

Rock Star Pops Original Popcorn Chicken, 500 g

Munch a Bunch Baby-cut Carrots, 10 x 57 g

Quick HitsNeeD DiNNeR iN A DASh? TheSe SPeeDy SoluTioNS will keeP you SATiSFieD.

• Make a list and check it twice. With so much going on, you can almost guarantee a thing or two will slip your mind. To-do lists and reminders can be a lifesaver. Keep lists in a handy spot, like on the fridge or in the car.• Keep gifts at the ready. Before you get too busy, take some time to stock up on gifts you can use when you’re rushing out the door to a party, or when an unexpected holiday guest drops by. Delicious treats from Compliments Collection are the perfect option.• Don’t forget to schedule some down-time. It’s easy to get overbooked during the holidays, so make a point of planning some “home time” so you can face the new year feeling refreshed and recharged.

breeze through the holidays

Keep these simple tips in mind for a stress-free season.

Fast & Nutritious family-friendly options Low in fat, but high in great taste, Compliments Balance Rigatoni Bolognese will hit the spot. Round it out with Compliments Spring Mix Salad Blend and Compliments Balance Honey Dijon Dressing. Also try Compliments Balance Penne Carbonara and Compliments Balance Meat Lasagna with Flaxseed Pasta. Spring Mix

Salad Blend, 454 g

Honey Dijon Dressing, 475 ml

Rigatoni Bolognese,

1 kg

ME MEME ME

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.

MEDITERRANEAN CHICKEN BAKE wITH CAESAR SALAD Prep time: 5 min. Total time: 35 min. Serves 4

1/2

11/2

2

8

2

1

1/4

11/2

1/4

cup (125 mL) dry bread crumbs

tbsp (15 mL) all-purpose flour

tsp (2 mL) each salt, pepper and paprika

egg whites

chicken drumsticks

tbsp (30 mL) vegetable oil

tub (227 g) Compliments Roasted Garlic Bruschetta Topping

cup (60 mL) Compliments Goat’s Milk Cheese Crumbles

green onion, thinly sliced

pkg. (227 g) Compliments Simply Romaine Lettuce

cup (60 mL) Compliments Balance Caesar Dressing

1. Preheat oven to 375°F (190°C). Combine bread crumbs, flour, salt, pepper and paprika in a clean plastic bag. Place egg whites in a bowl and whisk in 2 tbsp (30 mL) water. Coat each drumstick with egg mixture then shake in crumb mixture until evenly coated. (Discard used crumbs.)

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until evenly browned, 5 to 8 min. Spread bruschetta topping evenly in an 11 x 7–inch (2 L) baking dish. Transfer browned chicken to dish. Bake until juices run clear when chicken is pierced, about 20 min. Sprinkle with goat cheese and green onions and broil until cheese is softened, 2 to 3 min.

3. Meanwhile, toss romaine with dressing. Serve chicken and sauce with salad.


every day

monday

14 By CoMPLiMenTS WinTeR 2008

For a printable shopping list and recipes, visit compliments.ca/inspired

go online

Rescue Weeknight

ME MEME ME

++

tuesdaySHRIMP JAMBALAYAPrep time: 10 min. Total time: 35 min. Serves 4

1/2

1

1

11/2

1

1 1/2

1 1/2

2

1

1/2

2

pkg. (454 g) frozen, cooked Compliments Shrimp (31/40 ct)


onion, chopped

clove garlic, minced


Pinch each saffron and hot pepper flakes

cup (250 mL) Compliments Basmati Rice

cups (375 mL) tomato juice

cups (375 mL) Compliments Chicken Broth, 30% Less Sodium

tbsp (30 mL) lemon juice

cup (250 mL) each thawed, frozen corn kernels and finely chopped green pepper

lemon

green onions, sliced

1. Thaw shrimp according to package instructions; reserve in refrigerator until ready to use.

2. Heat oil in a large skillet over medium heat. Add onion, garlic, salt, pepper, saffron and hot pepper flakes. Cook until golden, about 5 min. Stir in rice until grains are shiny and coated. Pour in tomato juice, broth and lemon juice; bring to a boil. Cover; reduce heat and simmer 15 min. Increase heat to medium and stir in corn and green pepper. Cover and cook 5 min. Stir in shrimp and cook, covered, until heated through, about 2 min. Let stand 5 min. before serving. Squeeze lemon juice over rice and sprinkle with green onions to garnish.


have you tried? Saffron is a pungent, aromatic spice. In fact, just a little bit goes a long way. If you don’t have saffron, use 1/2 tsp (2 mL) smoked or sweet paprika in its place.

- - - - - - - - - - - - -

wednesday Rely on a helping hand Create a restaurant-style pasta dish with these fresh ingredients from Compliments.

Creamy Tomato Blush Sauce, 288 mL

Meat Filled Tortellini, 350 g


ME ME

CHIPOTLE ROAST BEEF SANDWICHES WITH OVEN-BAKED FRIESPrep time: 10 min. Total time: 25 min. Serves 4

1/2

2

1/4

2

1 1/2

1/4

1/2

3/4

1/2

pkg. (500 g) Compliments Balance Steak Cut Frozen Fried Potatoes

large, oval shaped whole-wheat buns, sliced in half lengthwise

cup (60 mL) Compliments Balance Mayonnaise Style Dressing

tsp (10 mL) chipotle pepper sauce (approx.)

cups (375 mL) Compliments Simply Romaine Lettuce

cup (60 mL) red onion, very thinly sliced

green pepper, thinly sliced

lb (375 g) Compliments Angus Roast Beef, shaved

cup (125 mL) shredded Compliments Mild Cheddar Cheese

thursdayZESTY COLESLAWPrep time: 5 min. Total time: 35 min. Serves 4

1/4

1

1 1/2

1

1/4

1/2

1/4

cup (60 mL) Compliments Balance Mayonnaise Style Dressing

tbsp (15 mL) milk

tsp (7 mL) prepared horseradish

tsp (5 mL) each brown sugar and Dijon mustard

tsp (1 mL) each salt and pepper (approx.)

pkg. (227 g) Compliments Coleslaw, Cabbage and Carrot Blend

cup (60 mL) each finely chopped green onions and very thinly sliced radish

1. Whisk together mayonnaise, milk, horseradish, sugar, mustard, salt and pepper until smooth.

2. In a large bowl, combine coleslaw, green onions and radishes. Drizzle dressing over 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, 0 g protein, 4 g fat, 6 g carbohydrateshave you tried?

Compliments Angus Roast Beef is made from Canada grade AAA beef. It’s nitrate-free and low in saturated fat. Simply ask for it at the deli counter and have it sliced to your desired thickness.

eveRy DAy

- - - - - - - - - - - - - - - - - - - -

1. Position one oven rack in top third of oven and one in the centre. Preheat oven to 450°F (230°C). Prepare fries according to package directions. Remove fries and heat broiler to high.

2. Place buns, cut side up, on a baking sheet. Toast until lightly browned, about 1 min.

3. Meanwhile, blend mayonnaise and chipotle pepper sauce; adding more sauce to taste. Spread over toasted buns. Arrange equal amounts of lettuce, red onion, green pepper and roast beef on bun halves. Sprinkle with cheese. Return buns to upper rack and fries to bottom rack to re-warm. Bake until cheese softens, about 2 min. Serve sandwiches with fries.


16 by Compliments WinteR 2008

Relax and unwindPop a Compliments Shepherd’s Pie, Traditional Recipe in the oven and kick back. your family will love digging into this classic comfort food.

friday

Shepherd’s Pie, Traditional Recipe, 900 g

CLIENT: Sobeys

JOB NAME: Compliments Ad

DOCKET #: P08-1002

AD #: None

PUB: Inspired Magazine

AD SPACE: col x lines

OUTPUT SCALE: 100%

FONTS: PMN Caecillia, Whitney

TRIM: 8.125” x 10.875”

SAFETY: None

BLEED: 8.375” x 11.125”

INSERTION DATE: None

PPI: 300

PROOF #: 3

DATE: 9-5-2008 3:22 PM

Cyan

Magenta

Yellow

Black

Macintosh HD:Users:stevepinter:Desktop:Jan’s Working:~In Progress:P08-1002_Compliments_Ad.indd

Health Check.™ Taste? Check.

We all want to eat healthier, but we need meals that fi t

our busy schedules and don’t fall short on fl avour. Every

Compliments Balance product carries the trusted symbol

of the Heart and Stroke Foundation’s Health Check™

program. So you can enjoy them knowing that

they are both nutritious and delicious.

P08-1002_Compliments_Ad.indd 1P08-1002_Compliments_Ad.indd 1 9/5/08 3:22:42 PM9/5/08 3:22:42 PM

boost the vitamin C Green peppers are an excellent

source of vitamin C, an antioxidant that helps maintain good health.

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 slices. Sprinkle with additional pepper to taste. Serves 2.

Start your day off right with these quick energy-boosting breakfast and snack ideas. They all follow Health CheckTM guidelines so you can stay on track through the holidays and beyond.

Balance Holidays

EVERY DAY

ready in 7min.

per serving: 300 calories, 24 g protein, 7 g total fat, 3 g saturated fat, 16 mg cholesterol, 38 g carbohydrate, 5 g fibre, 610 mg sodium, 440 mg potassium

the

----------

18 by CoMpliMenTS WinTeR 2008

ME ME

Registered dietitian Cara Rosenbloom sets the record straight on some common food fiction.

MYTH 1: Skipping breakfast will help save calories. “When you skip breakfast,” Rosenbloom explains, “your metabolic rate slows down and your blood sugar drops, leaving you more hungry and setting you up to snack impulsively.”

MYTH 2: Eating between meals is a no-no. “Healthy snacks can actually help control your weight. Just make sure you incorporate at least two foods from Canada’s Food Guide’s four food groups. Try sliced fruit with a yogourt dip or whole grain toast with cheese.”

MYTH 3: Eating healthier means major changes. “Even making small, better-for-you substitutions, like cooking with olive oil instead of butter, or using 2% milk instead of cream, will help.”

CReamy apple Cinnamon oat Shake1. In a blender, combine 2 cups (500 mL) Compliments Balance Original Soy Fortified Beverage, 1 cup (250 mL) Compliments Balance Unsweetened Apple Sauce, 1 pouch (36 g) Compliments Balance Regular Instant Oatmeal, 1 tbsp (15 mL) liquid honey and 1/2 tsp (2 mL) cinnamon; blend until smooth. Let stand 5 min.

2. Add 1 cup (250 mL) ice cubes and blend until smooth. Serves 2.

peaCh melBa paRFait to Go1. Divide 1 cup (250 mL) canned, drained and chopped Compliments Balance Peach Slices and 1/2 cup (125 mL) thawed, frozen, unsweetened raspberries between two 8 oz (250 mL) glasses or reusable containers.

2. Top each fruit layer with 1/2 cup (125 mL) low fat vanilla yogourt, then 1/3 cup (75 mL) Compliments Balance 10 Whole Grains and Flax Muesli Flakes. Serve immediately. (Reserve muesli in a separate container if preparing the night before). Serves 2.

quiCk-dRaw tex-mex omelette 1. Stir 1 cup (250 mL) Compliments Balance 100% Pure Egg Whites with a pinch of cumin. Spray medium nonstick skillet with cooking spray and place on medium heat. Add egg whites, coating pan evenly. Cook until bottom is set but top is still moist, 2 to 3 min.

2. Sprinkle half the omelette with 1/4 cup (60 mL) each canned Compliments Balance Low Salt Whole Kernel Corn, drained, rinsed canned black beans, and chopped green onions. Spoon 1 tbsp (15 mL) mild or medium salsa over filling; sprinkle with 1/4 cup (60 mL) Compliments Balance Part Skim Mozzarella Shredded Cheese. Use a spatula to fold the un-garnished side over the filling. Cover; remove from heat and let stand 2 min.

3. Garnish with 1/4 cup (60 mL) diced avocado and 1 tbsp (15 mL) mild or medium salsa. Serves 2.

triple Berry Chewy muesli Bars, 180 g

Guilt-Free Nibbling

tropical Fruit & nut trail mix, 150 g

For healthy snacks that are great on-the-go, try our Compliments Balance line of chewy muesli bars, available in 5 delicious flavours. Also try Tropical Fruit & Nut Trail Mix, available in Nut & Seed Trail Mix, too.

Diet Myths Debunked

ready in 5 min.

ready in 8 min.

ready in 5 min.

per serving: 260 calories, 8 g protein, 2.5 g total fat, 1 g saturated fat, 3 mg cholesterol, 52 g carbohydrate, 7 g fibre, 85 mg sodium, 370 mg potassium



These recipes have been evaluated by the Heart and Stroke Foundation’s registered dietitians and are part of a healthy diet based on Canada’s Food Guide.

ME ME

EVERY DAY

SMOKEY APPLEWOOD PULLED PORK SANDWICHESPrep time: 15 min. Slow cooker time: 8 hoursServes 8

2

1

1

1

21/2

1/2

3

2

1

1

21/2

8

lb (1 kg) boneless pork shoulder roast, string removed and trimmed of excess fat

sweet onion, sliced

Granny Smith apple, peeled and slicedbay leaf

cups (625 mL) Compliments Beef Broth, 25% Less Sodium

cup (125 mL) Compliments Sensations Smokey Bourbon Applewood Grilling Sauce

tbsp (45 mL) tomato paste

tbsp (30 mL) all-purpose flour

tbsp (15 mL) chili powder

tbsp (15 mL) Worcestershire sauce

cloves garlic, minced

tsp (2 mL) pepper

whole wheat buns

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 deliciousmeal, ready to be served, as soon as you walk through the door.

1. Place pork, onions, apples and bay leaf in slow cooker. Whisk together broth, half the grilling sauce, tomato paste, flour, chili powder, Worcestershire sauce, garlic and pepper. Pour into slow cooker. Cover and cook on LOW for 8 hours or until pork is tender and cooked through.

2. Remove any excess fat that has risen to the top and discard. Remove pork to a cutting board, cover to keep warm. Transfer sauce to a saucepan and bring to a boil

over medium-high heat. Reduce heat and simmer until thickened, about 15 min. Add remaining grilling sauce and heat through. Remove bay leaf.

3. Shred pork with 2 forks and combine with sauce. Serve on buns with coleslaw on the side.


20 BY COMPLIMENTS WINTER 2008

MEME_Take It Slow.indd 1ME_Take It Slow.indd 1 8/29/08 1:05:48 PM8/29/08 1:05:48 PM

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.

• Add soft vegetables (like peppers, zucchini and tomatoes) in the last 15 to 30 min. of cooking time to keep them from getting soggy.

• Prep the ingredients and place them in the slow cooker crock the night before. Store the crock, covered, in the refrigerator overnight, then place it in the slow cooker and turn it on in the morning.

Wild Rice & APRicOT TURKeY STeW Prep time: 15 min. Slow cooker time: 5 hours Serves 8

1 1/4

2/3

3

1

1

1

3

3

21/2

2

cups (310 ml) Compliments dried Apricots

cup (150 ml) wild rice

lb (1.5 kg) boneless, skinless turkey breast, cubed

onion, chopped

cup (250 ml) chopped Compliments Organic celery Hearts

carton (900 ml) Compliments chicken Broth, 30% less Sodium

tbsp (45 ml) all-purpose flour


tsp (10 ml) dried italian seasoning blend

tsp (2 ml) pepper

tbsp (30 ml) chopped fresh parsley

1. Cut 1 cup (250 mL) apricots into quarters. Place in slow cooker along with rice, turkey, onion and celery. Whisk together broth, flour, garlic, Italian seasonings and pepper. Add to slow cooker. Cover and cook on LOW for 5 hours or until turkey and rice are fully cooked.

2. Slice remaining apricots into strips. Serve turkey stew with parsley and sliced apricots.


Slow & Steady

Swedish Meatballs, 680 g Also try italian Meatballs, 680 g

• Use your slow cooker to keep your favourite

party foods warm. Saucy meatballs and hot cider are great at

this time of year.

BlOOd ORANGe TeRiYAKi BeeF RiBSPrep time: 15 min. Slow cooker time: 8 hours Serves 8

3

1

1

1 1/4

1/2

1/4

3

2

2 1/2

lb (1.5 kg) braising beef short ribs

onion, finely chopped

bay leaf

cups (310 ml) Compliments Beef Broth, 25% less Sodium

cup (125 ml) Compliments Sensations Blood Orange Ginger Teriyaki Grilling Sauce

cup (60 ml) brown sugar

tbsp (45 ml) tomato paste

tbsp (30 ml) all-purpose flour


tsp (2 ml) pepper

1. Place ribs, onions and bay leaf in slow cooker. Whisk together broth, half the teriyaki sauce, sugar, tomato paste, flour, garlic and pepper. Pour over ribs. Cover and cook on LOW for 8 hours, or until ribs are tender and sauce is thick and sticky.

2. Remove ribs to a platter. Remove and discard bay leaf and any excess fat that has risen to the top. Measure out 1 cup (250 mL) of cooking liquid and place in a small saucepan. Bring to a boil over medium-high heat and reduce to a sticky glaze, about 10 min. Stir in remaining teriyaki sauce and serve over ribs.



chicken Broth, 30% less Sodium, 900 mL

Beef Broth, 25% less Sodium, 900 mL

SLOW COOKER COQ AU VINPrep time: 20 min. Slow cooker time: 5 hours Serves 8

3

1/2

1/3

21/4

1

1

4

2

1 1/2

1

1/4

3

6

lb (1.5 kg) chicken pieces or 1 whole chicken cut into 8 pieces


cup (75 mL) all-purpose flour

tsp (10 mL) vegetable oil

cup (60 mL) chopped bacon

onion, chopped

cup (250 mL) chopped Compliments Organic Celery Hearts

Compliments Organic Carrots, chopped into 1-inch (2.5 cm) pieces

cups (500 mL) whole small white mushrooms

cups (375 mL) dry red wine


cup (60 mL) tomato paste


sprigs fresh parsley

1. Season chicken pieces with salt and pepper and shake in 1/4 cup (60 mL) of the flour to coat. Heat oil in a large skillet over medium-high heat. Sear chicken pieces on both sides; place in slow cooker. In same skillet, add bacon, onion and celery and sauté until bacon begins to brown, about 5 min. Transfer to slow cooker; add carrots and mushrooms.

2. Whisk together wine, broth, tomato paste, garlic and remaining flour. Stir into skillet and bring to a boil; add to slow cooker. Cover and cook on LOW for 5 hours or until chicken is fully cooked. Serve with sprigs of parsley.


SWEET & SOUR MEATBALLS Prep time: 15 min. Slow cooker time: 4 hours Serves 8

1

1

1

13/4

1/2

3

2

11/2

1

4

1

box (680 g) frozen Compliments Swedish Meatballs

each red, yellow and orange pepper, cubed

red onion, chopped

can (398 mL) pineapple chunks


cup (125 mL) Compliments Tomato Ketchup

tbsp (45 mL) brown sugar


tsp (5 mL) sweet paprika

tsp (2 mL) hot pepper flakes (or more to taste)

tbsp (15 mL) cornstarch

cups cooked rice

tbsp (15 mL) chopped fresh coriander

1. Place meatballs, peppers and onion in slow cooker. Drain pineapple chunks, reserving 1/4 cup (60 mL) juice (use remaining juice for another purpose). Combine pineapple chunks, reserved pineapple juice, broth, ketchup, sugar, garlic, paprika and hot pepper flakes. Add to slow cooker. Cover and cook on LOW for 3 hours or until meatballs are cooked and vegetables are tender.

2. In a small bowl, whisk together cornstarch and 2 tbsp (30 mL) water until smooth. Stir into meatballs and let simmer 15 min. in slow cooker. Serve over cooked rice with coriander.


22 by COmPLImenTS WInTeR 2008

EVERY DAY

Stylishly Slow�The sleek and elegant 6 L Slow Cooker from Compliments Culinaire is the perfect addition to your kitchen. Generously sized to cook 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 “keep warm” function. Plus, it also includes a mini sauce warmer, perfect for gravies and dips.

For three more great slow cooker recipes, visit compliments.ca/inspired

go online

ME ME

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 PLATTERFor a beautiful platter that’s never the same twice, mix colours, shapes and textures and use fresh meats, cheeses and vegetables loosely folded and piled high on the plate.

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 Assortment, crusty Italian bread or focaccia Dippers and Spreads: Compliments Roasted Garlic Bruschetta Topping, Compliments Sensations Flame Roasted Red Pepper Tapenade, Compliments Sensations Toscano PGI Extra Virgin Olive Oil, Compliments Sensations Aged Balsamic Vinegar of Modena, fresh Compliments Pesto Sauce

Drizzle 5 or 6 sliced tomatoes with 2 tbsp (30 mL) each Compliments Sensations Aged Balsamic Vinegar of Modena, Compliments Sensations Toscano PGI Extra Virgin Olive Oil, and salt and pepper

Toast bread slices and top with Compliments Roasted Garlic Bruschetta Topping and Compliments Goat’s Milk Cheese Crumbles; broil for a few minutes in the oven

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

Italian

ChOOSE fROM ThESE antipasto options:

ENTERTAINING


ME

ROASTED RED PEPPER POLENTA WEDGES Prep time: 15 min. Total time: 30 min. Plus chilling and 10 min. reheating Serves 8

3

2

2

1

1/2

1 1/4

1/2

1

2

tbsp (45 mL) Compliments Pure Olive Oil

tsp (10 mL) finely minced shallots


carton (900 mL) Compliments Chicken Broth, 30% Less Sodium

cup (125 mL) Compliments Sensations Flame Roasted Red Pepper Tapenade

cups (310 mL) fine cornmeal

cup (125 mL) finely grated Asiago cheese

tbsp (15 mL) chopped fresh thyme

tbsp (30 mL) chopped fresh Italian parsley

1. Heat 1 tbsp (15 mL) oil in a medium saucepan over medium heat. Sauté shallots and garlic until tender, 3 to 4 min. Add broth and tapenade and bring to a boil. Slowly add cornmeal, stirring constantly to prevent lumps. Simmer until very thick, 5 to 10 min. Remove from heat, stir in cheese, thyme and parsley and season with salt and pepper.

2. Brush bottom and sides of an 11 x 7-inch (2 L) nonstick baking pan with remaining oil. Spoon polenta into pan and smooth with wet spatula. Cover and refrigerate until well chilled.

3. Preheat oven to 400°F (200°C). Turn polenta out onto cutting board and cut into desired shapes. Place polenta on baking sheet and bake until lightly browned and heated through, 8 to 10 min.


OSSO BUCCOPrep Time: 30 min. Total Time: 2 hours 30 min. Serves 8

81/3

1/2

1

1

1

3

1

2

1

12

3

4

2

1

11/2 -inch (4 cm) thick veal shanks

cup (75 mL) canola oil

cup (125 mL) all-purpose flour

cup (250 mL) diced onion

cup (250 mL) diced celery

cup (250 mL) diced carrot

tbsp (45 mL) tomato paste

cup (250 mL) white wine

cups (500 mL) Compliments Chicken Broth, 30% Less Sodium

head garlic, halved crosswise

sprigs fresh parsley

sprigs fresh rosemary

sprigs fresh thyme

bay leaves

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 meat is tender, but not falling off the bone and sauce has thickened, about 60 min. covered, then 30 min. uncovered.

3. Transfer shanks to a serving platter. Strain and measure out 2 cups (500 mL) cooking liquid. Mix with marinara sauce, season to taste and spoon over veal shanks.


try this For a different look, try grilling or sautéing the polenta wedges until heated through.

- - - -- - -

- - -- -- --

Italian Essentials These gourmet ingredients will give your meal a taste of authenticity.Pesto Sauce, 170 g Fusilloni Pasta, 500 gToscano PGI Extra Virgin Olive Oil, 500 mLAged Balsamic Vinegar of Modena, 250 mL

finishing touch Osso bucco is traditionally served with fresh gremolata, a mixture of chopped parsley, grated lemon zest, and finely chopped garlic. For an Inspired twist, we added chopped sundried tomatoes.

ENTERTAINING

Can’t find veal shanks in-store? Don’t worry! Beef shanks are a delicious substitution. Simply increase covered cooking time from 60 minutes to 2 hours, or until tender.

-----------

- - - - - -----------

24 by CoMpLIMenTS WInTeR 2008

ME

head start This pasta dish can be served warm or prepared the day before and served cold.

Ultimate Tiramisù, 650 g

Chocolate Hazelnut Cake, 800 g

Need a showstopping dessert? For a unique chocolate experience, try Compliments Sensations Chocolate Hazelnut Cake. With layers of rich white chocolate hazelnut mousse, a semi-sweet chocolate glaze and dulce de leche drizzle, it’s a winner. And, for the perfect Italian treat, serve Compliments Sensations Ultimate Tiramisù, which features espresso-soaked lady fingers layered with delicious mascarpone cheese. Life really is sweet.

-----------

Herb-Topped TUsCan pizza biTes For a refreshing twist on a party fave, bake a Compliments Sensations Tuscan Thin Crust pizza according to package directions and cut into squares. Then, combine 3/4 cup of your favourite herbs such as italian parsley, basil and fresh chives with 1 tsp (5 mL) each Compliments Sensations Toscano pGi extra Virgin olive oil and Compliments Sensations aged balsamic Vinegar of Modena. Season to taste with salt and pepper then top each pizza square with the herb mixture.


La Dolce Vita

Tuscan Thin Crust pizza, 485 g

pesTo FUsiLLoni WiTH sUndried ToMaToes & GoaT CHeeseprep time: 15 min. Total time: 30 min. serves 8

1/2

1

1

1

2

2

1/2

1

pkg. (42 g) Compliments sundried Tomatoes, thinly sliced

pkg. (500 g) Compliments Sensations Fusilloni pasta

tub (170 g) fresh Compliments pesto sauce

cup (250 mL) diced red pepper

cups (500 mL) halved grape tomatoes

tbsp (30 mL) Compliments Sensations Toscano pGi extra Virgin olive oil

cup (125 mL) fresh torn basil leaves

tub (113 g) Compliments Goat’s Milk Cheese Crumbles

1. Bring a large pot of salted water to a boil. Blanch sundried tomatoes in boiling water for 2 to 3 min. Strain out of water, pat dry, cool and thinly slice. In the same boiling water, cook pasta according to package instructions.

2. Drain pasta and immediately toss with pesto sauce, coating evenly. Let cool slightly and gently mix in sundried tomatoes, red pepper, grape tomatoes, oil and basil. Season lightly with pepper and garnish with cheese crumbles.



ENTERTAINING

Presto Party Fare

CRANBERRY TURKEY HOLIDAY SLIDERS Prep time: 5 min. Total time: 35 min. Makes 30 sliders

1

1

1

1

1

can (340 g) refrigerated buttermilk biscuit dough

Water and sesame seeds

box (560 g) frozen Compliments Balance Extra Lean Turkey Meatballs

tub (280 mL) fresh Compliments Collection Cranberry Sauce

cup (250 mL) Compliments Organic Baby Spinach

200 g Compliments Brie Double Cream Cheese, thinly sliced

Don’t get stuck in the kitchen while friends and family are having a ball in the other room. Our quick and delicious party stand-bys get a head start from versatile Compliments heroes that will carry you through the season.

26

1. Preheat oven to 375°F (190°C). Open and separate biscuit dough into 10 pieces as directed. Pinch each piece of dough in thirds (don’t roll) to make 3 mini buns from each piece (for a total of 30 small buns). Place on parchment paper-lined baking tray, lightly brush each with water and sprinkle with 1/8 tsp (0.5 mL) sesame seeds. Bake until golden and cooked through, about 10 min.; let cool.

2. At the same time in oven, cook 30 meatballs according to package directions, 12 to 15 min., turning halfway through cooking time. While still hot, toss meatballs with 1/2 cup (125 mL) cranberry sauce and salt and pepper to taste.

3. Cut each bun in half. Spoon a little cranberry sauce on each bun bottom, top with 3 spinach leaves folded in half and a small slice of brie cheese. Top each with a meatball, cap with bun top and secure with a small bamboo or wooden skewer.

per serving (1 slider): 100 calories, 2 g protein, 4 g fat, 11 g carbohydrates

PARTY STARTERExtra Lean Turkey Meatballs, 560 g

by COmPliments winter 2008

27

Tried and TrueAn assortment of great cheese is always well received. Keep these essentials on hand for an impromptu gathering:Cracker Assortment, 250 g Cranberry Goat’s Milk Cheese, 125 gFive Year Old Canadian Cheddar Cheese, 275 gBrie Double Cream Cheese, 200 g Cheese Serving Set with Stow-Away Utensils, 34 cm x 24 cm (13 1/2" x 9 1/4" )

PARTY STARTERMini Quiches, 480 g

QUICK QUICHE APPETIZERSThese mini quiches are fabulous on their own, but to take them to the next level, give them a simple gourmet topping: Start with 1 box (480 g) Compliments Mini Quiches; spoon on the corresponding toppings; then bake according to package directions. Makes 24 mini quiches.

TOP EACH MUSHROOM & CREAM CHEESE QUICHE with 1/2 tsp (2 mL) of Compliments Goat’s Milk Cheese Crumbles and a few fresh thyme leaves. After baking, drizzle with a bit of olive oil.

per serving (1 quiche): 70 calories, 1 g protein, 4 g fat, 6 g carbohydrates TOP EACH TRADITIOnAl

QUICHE lORRAInE with 1/2 tsp (2 mL) of Compliments Sensations Red Onion, Cranberry & Apricot Confit. After baking, season with fresh black pepper.

per serving (1 quiche): 70 calories, 2 g protein, 4g fat, 6 g carbohydrates

TOP EACH SPInACH & CHEESE FlOREnTInE QUICHE with 1/2 tsp (2 mL) of Compliments Roasted Garlic Bruschetta Topping. After baking, top with chopped parsley.

per serving (1 quiche): 60 calories, 1 g protein, 4 g fat, 6 g carbohydrates

compliments.ca/inspired

ENTERTAINING

28

SMOKED SALMON TOPPED BLINISPrep time: 20 min. Total time: 30 min. Makes 20 blinis

3

1/4

1

1

2

1

1

1

21/4

2

pkg. (375 g) Compliments Sliced Smoked Atlantic Salmon, finely minced

cup (60 mL) finely diced shallots

tbsp (15 mL) finely sliced fresh chives

tbsp (15 mL) finely minced fresh parsley

tbsp (30 mL) Compliments Sensations Toscano PGI Extra Virgin Olive Oil

tsp (5 mL) finely minced capers

tsp (5 mL) each finely grated lemon zest and lemon juice

cup (250 mL) Compliments Traditional Pancake Mix


cup (60 mL) sour cream

tbsp chives

1. Combine smoked salmon, shallots, chives, parsley, olive oil, capers, lemon zest and juice. Lightly season to taste with salt and pepper.

2. Combine pancake mix with 3/4 cup (175 mL) water and fresh thyme, season to taste with salt and pepper. Heat a skillet over medium heat. Make toonie-sized mini pancakes with about 1 tbsp (15 mL) batter, cook until golden brown on both sides.

3. Place blinis on a platter, top each with a rounded tsp (5 mL) of salmon mixture. Garnish each with a small dollop of sour cream and fresh chives. Serve at room temperature.

per serving (1 blini): 80 calories, 5 g protein, 5 g fat, 5 g carbohydrates

MULLED WINTER WINEPrep time: 5 min. Total time: 15 min. Makes 7 cups (1.75 L)

4

31/2

1

3

3

1/2

1/2

2

cinnamon stickswhole clovestsp (2 mL) black peppercornssmall piece of fresh ginger, peeledCheesecloth and stringcups (750 mL) dry red winecups (750 mL) Compliments Cranberry Cocktail cup (125 mL) portcup (125 mL) Compliments Liquid Honeyblood oranges, halved

PARTY STARTERCranberry Cocktail, 1.89 L

PARTY STARTERSliced Smoked Atlantic Salmon, 125 g

1. Place cinnamon, cloves, peppercorns and ginger in centre of four layers of 6-inch (15 cm) squares of cheesecloth. Pull up the corners and tie the bundle tight with string.

2. In a large saucepan, combine spice sachet, wine, cranberry cocktail, port, honey and oranges. Gently simmer over medium-low heat for 20 min. Do not let mulled wine boil. Remove spice sachet and keep warm in a slow cooker (on keep-warm setting) or on very low heat on the stove.

per serving (220 mL): 220 calories, 0 g protein, 0 g fat, 35 g carbohydrates

how to We used cheesecloth to make our mulling spice sachet. If you don’t have any, just add the spices directly to the liquid. Before serving, make sure to strain through a fine sieve.

-------------- - - - - - - - - -

by CoMPLIMentS wInteR 2008

Chefstable

From the

Our chefs share their most requested sides.

Looking For gorgeous side dishes to serve aLongside the star oF the show? we asked Chef ryan skelton of the sobeys Culinary Centre and Chef James smith of the Compliments Culinary Centre at george Brown Chef school to share their favourite sides and holiday memories. “My family will have a good chuckle when they see the broccoli

salad [page 32],” says Chef ryan. “no family gathering would be complete without it. the holidays are full of lots of rich foods and treats, so the refreshing crunch of the broccoli is perfect. even the kids ask for seconds!”

For Chef James, the holidays are about spending quality time with friends and family, rather than fussing about in the kitchen. “the mushroom strudel [page 30] is my kind of dish: it tastes amazing and looks so impressive, but it can be prepped the night before and then just popped in the oven when you need it.”so, whether you plan on hosting a formal dinner with the “good”

dishes, or prefer a more laid-back buffet spread, any of these fabulous sides can take your meal to the next level. who knows – maybe they’ll become some of your family’s favourites.

ENTERTAINING


’

“There’s nothing like that moment when people’s plates are full, their glasses are raised, and you think ‘Life is good.’”

from chefJames Smith

WILD MUSHROOM, CHEDDAR & ARUGULA STRUDELPrep time: 20 min. Total time: 1 hour Serves 8

1

1

3

1

1

2

21/2

6

3

1 1/4

sweet potato, peeled and cut into chunks


cups (750 mL) chopped mixed mushrooms (shiitake, crimini, oyster and white)

onion, chopped

tsp (5 mL) dried thyme leaves


cups (500 mL) arugula


sheets frozen Compliments Phyllo Pastry Sheets, thawed overnight in refrigerator

tbsp (45 mL) melted butter

cups (310 mL) Compliments Five Year Old Canadian Cheddar Cheese, shredded

1. Preheat oven to 400°F (200°C). In a saucepan of boiling salted water, cook sweet potato until tender, about 12 min. Drain and set aside.

2. Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, onions and thyme and sauté until onions have begun to caramelize, about 10 min. Add garlic and cook for 2 min. Stir in sweet potatoes, arugula, salt and pepper. Set aside to cool.

3. Using 3 sheets of phyllo for each strudel, brush and stack 3 sheets with some of the melted butter. Spoon half the mushroom filling in the centre of phyllo, leaving 3-inches (7.5 cm) of pastry empty on each end. Sprinkle half the cheese over filling. Fold long edges over filling to create a log. Fold ends underneath to seal package. Place on a parchment paper-lined baking sheet. Repeat with remaining phyllo, filling and cheese. Brush tops with remaining butter.

4. Bake until golden and crisp, about 20 min. Cut each strudel into 4 pieces.


1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin pan. Set aside. In a roasting pan over medium-high heat, cook bacon until lightly browned, about 5 min. Add onions, peppers, zucchini, garlic and stir-fry 2 min. Stir in half the marinade. Transfer to oven and roast, stirring half way through, until vegetables begin to brown and become tender, about 20 min. Transfer mixture to a bowl.

2. Stir in rice, bread crumbs, broth, remaining marinade, parsley, salt and pepper. Divide mixture evenly between muffin cups. Bake until hot and beginning to brown, about 25 min. Cool 5 min. Carefully run a knife around the outside to release muffins and remove to a platter. Garnish with fresh basil leaves, if desired.


ENTERTAINING

BROWN RICE STUFFING WITH ROASTED VEGETABLES & BACONPrep time: 20 min. Total time: 1 hour Serves 12

1/4

1

1

1

21/3

1 1/2

1/2

1/2

31/2

lb (125 g) Compliments Naturally Smoked Bacon, chopped

small red onion, diced into 1/2 -inch (1 cm) cubes

each red, yellow and orange pepper, diced into 1/2 -inch (1 cm) cubes

green zucchini, diced into 1/2 -inch (1 cm) cubes


cup (75 mL) Compliments Sensations Balsamic Fig and Maple Marinade

cups (375 mL) hot, cooked brown rice

cup (125 mL) panko bread crumbs


tbsp (45 mL) chopped Italian parsley


30 By CoMPlIMenTS WInTeR 2008

and roast until tomatoes are tender and roasted, about 25 min.

2. Meanwhile, roll puff pastry into a 12-inch (30 cm) circle; refrigerate until needed.

3. Remove skillet from oven. Sprinkle tomatoes with half the cheese crumbles; dollop evenly with confit. Place pastry on top, folding and pressing edges into sides of pan to create an upside down bowl shape. Cut a small steam vent in the centre of pastry. Brush pastry with beaten egg. Return to oven and bake until golden and puffed, about 20 min.

4. Remove from oven and carefully place a large plate on top of skillet. Using oven mitts, carefully but quickly invert tarte onto plate. Sprinkle with remaining goat cheese crumbles and basil.


ROASTED TOMATO & GOAT CHEESE TARTE TATIN Prep time: 10 min. Total time: 1 hour Serves 8

6

11/4

21/2

1

1/2

11/4

plum tomatoes, halved

tbsp (15 mL) Compliments Pure Olive Oil


cloves garlic, chopped

pkg. (250 g) frozen puff pastry, thawed in refrigerator

tub (113 g) Compliments Goat’s Milk Cheese Crumbles

jar (135 mL) Compliments Sensations Red Onion, Cranberry & Apricot Confit

egg, beaten

cup (60 mL) torn basil leaves

1. Preheat oven to 400°F (200°C). Toss tomatoes in olive oil, salt, pepper and garlic. Place tomatoes cut side up in an 8-inch (20 cm) ovenproof skillet. Heat skillet over medium-high heat until tomatoes begin to blister, about 2 min. Place skillet in oven

FESTIVE CRANBERRY & NUT STUFFINGPrep time: 30 min. Total time: 75 min. Serves 12

2

1

1

2

1

11/2

1

1

1

2

1

1 1/2

tbsp (30 mL) unsalted butter

cup (250 mL) diced sweet onion

small acorn squash, peeled and diced (about 2 cups/500 mL)


tbsp (15 mL) dried savory leaves


cup (125 mL) chopped fresh parsley

loaf (454 g) day-old French bread, cut into small cubes

cup (250 mL) chopped Compliments Roasted Deluxe Mixed Nuts, 50% Cashews

cup (250 mL) Compliments Dried and Sweetened Cranberries

large eggs

tub (280 mL) fresh Compliments Collection Cranberry Sauce

cups (375 mL) Compliments Chicken Broth, 30% less sodium

1. Preheat oven to 350°F (180°C). Melt butter in a large skillet over medium heat. Sauté onion, squash and garlic until softened, 7 to 8 min. Stir in savory and thyme and season to taste with salt and pepper; cool.

2. In a large bowl, combine bread cubes, nuts, cranberries, parsley and squash mixture. Whisk together eggs, cranberry sauce and broth; pour over bread mixture, season and toss to mix well.

3. Transfer to a buttered casserole dish and bake until top is golden brown, about 40 min.


The Main EventFor moist and juicy turkey every time, look for Compliments Butter Basted, Young, Grain Fed Turkey in the freezer section. Fresh Compliments Collection Cranberry Sauce, found in the deli or produce refrigerator, is the perfect complement.

Butter Basted, Young, Grain Fed Turkey

Ryan Skeltonfrom chef

Cranberry Sauce, 280 mL

“Reuniting with family, spending time catching up on the little things, is what makes the holidays so special to me.”


ENTERTAINING

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 perfect when worked into holiday recipes.”

Chefs’ Picks Everyone has a few go-to items in the kitchen and our chefs are no exception!

Chef James’ Faves: “Special marinades and

sauces, like these two, cut my meal prep in half. I love using the confit on

ham or as a topper on a wheel of brie. And the

marinade is versatile enough to go from pork

to veggie side dishes.”

Roasted Deluxe Mixed Nuts, 50%

Cashews, 275 g

Two Year Old Canadian Cheddar Cheese, 350 g

Red Onion, Cranberry & Apricot Confit, 270 mL

Balsamic Fig & Maple Marinade, 350 mL

SWEET ’N’ SPICED SPUDSPrep time: 20 min. Total time: 55 min. Serves 8

3 1/2

11/2

1/2

1

1/4

3

2

lb (1.75 kg) peeled and sliced sweet potatoes

cup (250 mL) sliced shallots

tsp (2 mL) chili powder

tsp (2 mL) smoked paprika


cup (60 mL) Compliments Pure Maple Syrup

tbsp (45 mL) Compliments Chopped Pecans

tbsp (30 mL) cubed butter

1. Preheat oven to 375°F (190°C). Butter a 13 x 9-inch (3 L) baking dish. Combine sweet potatoes, shallots, chili powder, smoked paprika, and salt and pepper to taste. Place in dish.

2. Pour broth and maple syrup over potatoes. Sprinkle pecans evenly over top and dot with butter. Cover with foil and bake 20 min. Remove foil and continue to bake until potatoes are tender, about 10 min.


BROCCOLI & CHEDDAR SALAD WITH CREAMY GARLIC DRESSING Prep time: 20 min. Total time: 30 min. Serves 8

1

2

2

1 1/2

1

13/4

1

7

tbsp (15 mL) canola oil

cups (500 mL) diced red onion

bunches Compliments Organic Broccoli

cups (375 mL) grated Compliments Two Year Old Canadian Cheddar Cheese

cup (250 mL) grated carrot

cup (250 mL) golden raisins

cup (175 mL) Compliments Roasted Garlic & Bacon Dressing

tbsp (15 mL) white wine vinegar

slices Compliments Fully Cooked Bacon, 50% Less Salt, crumbled

1. Heat oil in a skillet over medium-high heat. Sauté onion until tender and caramelized, about 4 min. Let cool.

2. Cut broccoli into small florets (about 6 cups/1.5 L). Combine broccoli, cooled red onion, cheese, carrot, raisins, dressing and vinegar. Mix well, season to taste with salt and pepper and garnish with bacon.


Compliments Roasted Garlic & Bacon Dressing, 475 mL, is perfect on leafy greens or in chunky veggie blends like this.

32 By CoMPLiMentS WinteR 2008

learn to make: Anna’s Holiday Favourites

cooking class

What would the holidays be without delicious, home-baked goods? Renowned pastry chef and Food NetworkTM star Anna Olson shares recipes for some of her favourite holiday treats, along with helpful tips that will make them perfect every time.

CHOCOLATE-DIPPED NUT BRITTLE wITH SEA SALTPrep time: 10 min. Total time: 45 min. Makes about 24 pieces

1/2

1/2

1/2

1/2

1/4

1

1

11/2

1/2

1

1

cup (125 mL) walnut pieces

cup (125 mL) Compliments Pecan Pieces

cup (125 mL) Compliments Pine Nuts

cup (125 mL) Compliments Slivered Almonds

cup (60 mL) unsalted butter, cut into pieces, plus extra for greasing

tbsp (15 mL) vanilla extract

tsp (5 mL) baking soda

cups (375 mL) granulated sugar

cup (125 mL) white corn syrup

cup (250 mL) Compliments Semi-Sweet Chocolate Chips

tsp (5 mL) sea salt

1. Preheat oven to 350°F (180°C). Spread all the nuts on ungreased baking sheet and bake until toasted, about 10 min., stirring once. Let nuts cool completely.

2. Line a shallow rimmed 15 1/2" x 10" baking sheet with parchment paper and grease lightly with butter. In a small bowl, place butter, vanilla and baking soda (no need to blend); set aside.

3. In a heavy-bottomed saucepan over high heat, bring sugar, corn syrup and 1/3 cup (75 mL) water to a boil, uncovered. While sugar cooks, brush down the sides of pan with cool water. Boil sugar over high heat until it turns a light amber colour, about 12 min. Remove from heat and quickly stir in butter, vanilla and baking soda with a wooden spoon (the baking soda will make it foamy). Stir in nuts until coated and spoon mixture onto prepared baking tray. Spread brittle as thinly as possible. Let brittle cool completely at room temperature.

4. Melt chocolate chips in microwave on MEDIUM, stirring every 10 sec. until melted. Crack brittle into desired serving pieces and dip halfway into melted chocolate and place back onto greased parchment-lined baking tray. Sprinkle lightly with sea salt and allow chocolate to set.

Brittle can be made up to 6 days in advance and stored in an airtight container. Do not freeze.

per serving (1 piece): 210 calories, 2 g protein, 11 g fat, 24 g carbohydrates

Grease the utensils you plan to use before spreading out the hot brittle mixture. It will be

much easier to work with.

“It’s amazing what a little sea salt does to a good brittle recipe. That subtle saltiness heightens the delicate flavours of the nuts and softens the sweetness of the caramelized sugar.”


CHAI CHOCOLATE ALMOND BISCOTTIPrep time: 15 min. Total time: 70 min. Makes 36 biscotti

1/2

3/4

1/4

2

1

2

1/2

11/2

11/2

1

cup (125 mL) unsalted butter, at room temperature cup (175 mL) granulated sugar

cup (60 mL) packed dark brown sugar

large eggs

tbsp (15 mL) vanilla extract

cups (500 mL) Compliments All Purpose Flour

cup (125 mL) Compliments Cocoa

tsp (7 mL) baking powder

tsp (5 mL) ginger

tsp (2 mL) each ground cardamom, cinnamon and salt

cup (250 mL) Compliments Slivered Almonds

1. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. With an electric mixer, beat butter with sugars until pale and fluffy. Add eggs and vanilla and blend well.

2. Sift together flour, cocoa, baking powder, spices and salt. Stir flour mixture into butter mixture until blended. Stir in almonds. Shape cookie dough into 2 logs and place on prepared baking sheet, leaving 3 inches (8 cm) between logs. Press lightly to flatten slightly. Bake 40 min. Remove from oven.

3. Reduce oven temperature to 325°F (160°C) and line a second baking sheet with parchment paper. While still warm, slice 1/2-inch (1 cm) biscotti on the bias with a serrated knife. Place on baking sheet. Bake 12 to 15 min. until lightly browned around the edges. Biscotti will firm up further as they cool.

per serving (1 biscotti): 100 calories, 2 g protein, 4 g fat, 13 g carbohydrates

APRICOT WALNUT THUMBPRINT COOKIESPrep time: 15 min. Total time: 32 min. Makes 36 cookies

1

1/2

3

1

2 1/2

21/4

1/4

1/2

cup (250 mL) unsalted butter, at room temperature

cup (125 mL) granulated sugar

large egg yolks

tsp (5 mL) vanilla extract


tsp (10 mL) cornmeal

tsp (1 mL) salt

cup (60 mL) Compliments Chopped Walnuts, finely chopped

cup (125 mL) Compliments Pure Apricot Jam

1. Preheat oven to 350°F (180°C) and line 2 baking sheets with parchment paper. With electric mixer, beat together butter and sugar until smooth. Beat in egg yolks and vanilla until smooth.

2. Combine flour, cornmeal and salt and add to butter mixture until blended. Shape teaspoonfuls of dough into balls and roll in chopped nuts. Place cookies 1 inch (2.5 cm) apart on prepared baking sheets. Press centres of cookies down with your thumb and bake 15 to 18 min. or until golden.

3. While warm, fill thumbprint centre of each cookie with little dollops of jam. For chewier cookies, fill centres with jam before baking.

per serving (1 cookie): 110 calories, 1 g protein, 6 g fat, 13 g carbohydrates

“These biscotti beautifully complement coffee, tea or hot chocolate. Wrapped up with a little ribbon,

you’ve got a lovely hostess gift or stocking-stuffer.”

“I have fond memories of my mom baking thumbprint cookies when I was a kid. If you have little kitchen helpers, this is the perfect recipe to have them help with.”

To simplify filling the cookie centres, spoon the jam into a

piping bag (or a resealable plastic bag with the tip cut off) and then

squeeze into each cookie.

When the biscotti is still warm to the touch, use a serrated knife to cut it into pieces before continuing to bake.

cooking class

For a handy shopping list for these great recipes, visit compliments.ca/inspired

go onlineTo prevent it from sticking or tearing, roll out the dough

one quarter at a time.

“I like to use a simple round cookie cutter, either plain or with a fluted edge, but a snowflake shape would

certainly suit the season.”

MOCHA LINZER COOKIES wItH wILD JUMBLEBERRY JAMPrep time: 15 min. total time: 45 min. Makes 24 cookies

3/4

11/3

1

2

1

1

11/2

1/8

2/3

cup (175 mL) unsalted butter, at room temperature

cup (250 mL) icing sugar

cup (75 mL) Compliments Cocoa

tbsp (15 mL) milk

tsp (10 mL) instant coffee granules

tsp (10 mL) vanilla extract

large egg yolk


tsp (0.5 mL) baking powder

Pinch of salt

Icing sugar, for dusting

cup (150 mL) Compliments Pure wild Jumbleberry 5 Fruit Jam

1. Using an electric mixer, beat butter until smooth and fluffy. Sift icing sugar and cocoa over butter and beat in. Combine milk, coffee granules and vanilla and heat in microwave on HIGH for 8 seconds, stirring to dissolve coffee. Add to butter mixture along with egg yolk.

2. Stir together flour, baking powder and salt; stir into butter mixture, blending well. Shape dough into a disc, wrap and chill 20 min.

3. Preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper. On a surface lightly dusted with icing sugar, roll dough 1/8-inch (3 mm) thick. Cut into 48 11/2-inch (4 cm) shapes (fluted circles are pretty). Cut a 1/2-inch (1 cm) hole in the centre of half the cookies. Transfer carefully to baking sheets and bake 12 to 15 min., or until cookies can be lifted easily away from the parchment. Let cookies cool on baking sheets.

4. To assemble, dust the cookies with holes with icing sugar (top cookies). Spoon a teaspoonful of jam onto bottom cookie and place a dusted cookie on top, pressing gently to secure.


Baking BasicsStock up on your holiday baking essentials with our fantastic line of Compliments ingredients.

Cocoa, 250 g

Pure Apricot Jam, 500 mL

Pure wild Jumbleberry 5 Fruit Jam, 500 mL


Slivered Almonds, 200 g

Chopped walnuts, 200 g

Semi-Sweet Chocolate Chips, 300 g

EmpireTheatres_Sobeys. 9/11/08 2:12 PM Page 1

Your ‘perfect’ baby sitter? Your favourite mechanic? That special aunt? Whatever your reason for giving, give

the gift of movies this season with Empire Gift Cards. They’re easy to use, re-load and redeem at any Empire Theatres

location coast-to-coast. Purchase today at Sobeys, any Empire Theatres location or online at empiretheatres.com.

kitchen notes

get the lookWe think perfectly packaged holiday goodies are just about the best thing you can gift to friends and family. Whether you use your own tried-and-true recipes, or you plan to try new ones, like Anna Olson’s favourites (page 33), assemble them in paper boxes (purchased from a craft or bulk food store) lined with tissue or parchment paper. Tie them up with festive ribbon or twine, add a gift tag and they’re ready to go.

Our favourite tips and ideas from this issue.Inside Inspired

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.

Fast ForwardWe know time is of the essence during the hectic holiday season, so get a head start with our chefs’ make-ahead tips:

• Smoked Salmon Topped Blinis (page 28). Make the smoked salmon mixture and the mini pancakes up to a day ahead, cover and refrigerate. Bring to room temperature before serving.• Wild Mushroom, Cheddar & Arugula Strudel (page 30). Assemble, but don’t bake, the strudel the night before or morning of, then cover and refrigerate. When ready, bake according to recipe directions.• Broccoli & Cheddar Salad with Creamy Garlic Dressing (page 32). Make up to one day ahead, reserving the bacon until ready to serve.• Pesto Fusilloni with Sundried Tomatoes and Goat Cheese (page 25). Either serve the salad warm, after combining all the ingredients, or refrigerate up to one day before and serve cold.• Roasted Red Pepper Polenta Wedges (page 24). Prepare the polenta according to recipe directions up to step 3, letting it continue to sit in the refrigerator for up to two days. Then, bake as per recipe 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 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.

quicktip

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.

ingredient spotlight:Panko


Perfectly Pulled

slug slug

0 by Compliments HoliDAy 2008

breakfasts and snacksOpen-Faced Waffle Scramble . . . . . . . . . . . . . . . . . . . . . 18Peach Melba Parfait To Go. . . . . . . . . . . . . . . . . . . . . . . . 19Quick-Draw Tex-Mex Omelette. . . . . . . . . . . . . . . . . . . 19

hors d’oeuvresAntipasto Platter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23Cranberry Turkey Holiday Sliders . . . . . . . . . . . . . . . 26Herb-Topped Tuscan Pizza Bites. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25Quick Quiche Appetizers. . . . . . . . . . . . . . . . . . . . . . . . . 27Smoked Salmon Topped Blinis . . . . . . . . . . . . . . . . . . . 28

entréesBlood Orange Teriyaki Beef Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21Chipotle Roast Beef Sandwiches with Oven-Baked Fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Mediterranean Chicken Bake with Caesar Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Osso Bucco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24Pesto Fusilloni with Sundried Tomatoes & Goat Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . 25Pork Tenderloin with Blood Orange Teriyaki Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Shrimp Jambalaya . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Slow Cooker Coq Au Vin . . . . . . . . . . . . . . . . . . . . . . . . . 22Smokey Applewood Pulled Pork Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20Sweet & Sour Meatballs. . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Wild Rice & Apricot Turkey Stew. . . . . . . . . . . . . . . . . . 21

saladsBroccoli & Cheddar Salad with Creamy Garlic Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . 32Warm Orange, Spinach & Fennel Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Zesty Coleslaw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

sidesBrown Rice Stuffing with Roasted Vegetables & Bacon . . . . . . . . . . . . . . . . . . . . . 30Festive Cranberry & Nut Stuffing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31Roasted Red Pepper Polenta Wedges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24Roasted Tomato & Goat Cheese Tarte Tatin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31Sweet ’n’ Spiced Spuds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32Wild Mushroom, Cheddar & Arugula Strudel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

sweetsApricot-Walnut Thumbprint Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34Chai Chocolate Almond Biscotti . . . . . . . . . . . . . . . . 34Chocolate-Dipped Nut Brittle with Sea Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33Mocha Linzer Cookies with Wild Jumbleberry Jam . . . . . . . . . . . . . . . . . . . . . . . 35

drinksCreamy Apple Cinnamon Oat Shake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Mulled Winter Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

recipe finder

winter 2008

38 by Compliments WinteR 2008

taste tested

Tasters’Choicethe details

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.

tasters’ notes

Testing, TestingBefore 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.

“You can really taste the lobster in the canapés, and they were very creamy. They were so colourful and elegant, and the folded pastry was a nice touch. I would definitely serve these if I were having people over for a holiday party.” LYnn

“ These are so beautiful and have tons of flavour.

My mom and I enjoyed them for lunch with a

simple salad but they would work for any occasion,

fancy or casual. And they’d be absolutely perfect

for a cocktail party with my girlfriends.

Christine”

These are so flavourful and different from any other peanuts I’ve tried. I think these would be great when people come over for drinks or just to nibble on while watching TV. I would even use them as a garnish for some of my Asian-inspired dishes. Catherine

“

”

“The wings were just fantastic

– especially the portion sizes. Two or

three really filled me up because they

had so much meat on the bone. They

were moist, tender and very crispy,

too. Just perfect for a poker night!”

Steve


Seafood Phyllo Canapés 192 g

The Thai Green Curry Shrimp and Lobster with Roasted Red Pepper canapés are a creamy blend of seafood and cheese in a beautifully golden, flaky phyllo shell.

Thai Golden Purse Hors D’œuvres 330 g

These unique phyllo-wrapped appetizers are full of sweet shrimp, veggies and crunchy peanuts.

Mild BreadedChicken Wings 907 g

Just pop these in the oven for a full basket of crispy, pub-style wings.

Also try: Spicy Breaded, Sweet & Mild Barbecue and Hot & Spicy Jumbo Chicken Wings

Sea Salt & Cracked Black Pepper Extra Crunchy Kettle Cooked Peanuts 275 g

These peanuts are extra crunchy, a little spicy and a source of omega-6 polyunsaturated fat.

Also try: Lime & Chili Extra Crunchy Kettle Cooked Peanuts

last dish

“Saturday morningS were always

special to me as a little girl. it wasn’t

about the cartoons, but about how

my father made breakfast for us. dad

didn’t make just the standard bacon

and eggs either – he often put a twist

into the food. one of my favourites

was cheddar cheese pancakes. after

mixing up the batter, he would pour

it onto the griddle and then lay in

pieces of cheddar cheese. the result

was a savoury-sweet dish that i

still relish to this day. Friends have

commented on how they have never

heard of cheddar cheese pancakes,

but, to me, it makes it all the more

special that my father and my family

have our own signature breakfast.”

– Carly B., Halifax, NS

One reader shares her memories of delicious Saturday mornings with Chef Dad.

Have Your SaYShare your favourite food memories and stories with us at compliments.ca/lastdish

and specialSweet, savoury

40 by COmplimentS winter 2008

p000_Knorr.indd 1p000_Knorr.indd 1 9/18/08 4:46:34 PM9/18/08 4:46:34 PM

Elegant appetizers before you can say “nice reindeer sweater.”simplify the season with compliments sensations.

You don’t have to sacrifice time or be a gourmet to entertain with style this holiday season. Add flavour to any occasion easily and affordably with the unique recipes and fine ingredients of Compliments Sensations. Choices likeSeafood Phyllo Canapés or Crispy Seafood Twists are perfect for hosts who are big on taste and short on time.

advertised products in inspired by compliments magazine are available at:

compliments.caAvailability 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.

Documents

11740902 Inspired Magazine Winter 2008