Compliments - Inspired.ca
Compliments - Inspired.ca
Compliments - Inspired.ca
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FREE<br />
issue<br />
for the love of good food<br />
let us<br />
entertain<br />
you<br />
Party ideas<br />
for every<br />
oc<strong>ca</strong>sion<br />
Secrets<br />
to perfect<br />
turkey,<br />
stuffing<br />
and gravy<br />
Must-have<br />
baking recipes<br />
plus:<br />
brand new recipes for everyday<br />
smart ways to save
partially baked<br />
& preservative free<br />
100 years of quality<br />
IN 8 MINUTES!<br />
• Warm fresh bread, anytime!<br />
• Long shelf life<br />
• Preservative free<br />
• No need to freeze or<br />
refrigerate<br />
Dempster’s OvenFresh TM<br />
White & Multigrain Dinner Rolls<br />
• Quick and easy preparation<br />
Dempster’s OvenFresh TM<br />
White & Multigrain Baguettes<br />
Prosciutto and<br />
Goat Cheese melts<br />
PREPARATION TIME : 15 MIN.<br />
COOKING TIME : 8 MIN.<br />
MAKES 4 TO 6 PORTIONS<br />
1 Dempster’s® OvenFresh TM White or Multigrain Baguette 1<br />
3 tbsp olive oil 45 mL<br />
2 x log (4oz) goat cheese 2 (115g)<br />
2 tbsp fresh thyme leaves 30 mL<br />
12 slices thinly sliced Prosciutto 12<br />
Pre-heat oven to 400°F (200°C).<br />
Slice baguette in 1-inch slices on the diagonal. Brush each slice with olive oil.<br />
Slice goat cheese into ¼ inch slices and place one slice on each baguette round.<br />
Sprinkle each round with a pinch of thyme and then wrap one slice of prosciutto<br />
around the centre of each slice of bread. Place the bread slices on a baking sheet and<br />
sprinkle with remaining thyme leaves. Drizzle with remaining olive oil and bake for<br />
8 minutes or until cheese is softened and baguette is hot and crisp.<br />
Serve and enjoy!
Editor Samantha Shepherd<br />
Deputy Editor Christina Campbell (on leave)<br />
Food Editor Bonny Reichert<br />
Associate Editors Claire Cooper,<br />
Kristen Vinakmens<br />
Assistant Editor Andrea Ercolani<br />
Copy Editor Jane Doucet<br />
Art Director Henrietta Poon<br />
Associate Art Director Suba Kailasapillai<br />
Designer Tyrone Franco<br />
Production Designer Aimee Nishitoba<br />
Production Manager Mira Kosovac<br />
Publisher Tina Boroviak<br />
Associate Publisher Urania Agas<br />
Project Manager Frédéric Morin<br />
Project Coordinator Patricia Chraiteh<br />
Production Director Susan So<br />
Director, Advertising Sales Michael Grier<br />
Advertising Sales Managers Kati Bradshaw,<br />
Faith Brillinger<br />
President & C.E.O. Eric Schneider<br />
VP, Business Development Joseph Barbieri<br />
Creative Director Peter Grimaldi<br />
Sobeys<br />
Chief Marketing Officer Belinda Youngs<br />
Vice President, Marketing Paul Flinton<br />
Director, One to One Marketing Yvonne Graham<br />
<strong>Inspired</strong> Marketing Managers Angela Redouté,<br />
Amy Dillon<br />
<strong>Inspired</strong> Marketing Specialist Ryan Shantz<br />
Web Marketing Manager Theresa Arrigo<br />
Web Marketing Specialist Christie Gutteridge<br />
Director, Regulatory Affairs Mauricio Bobadilla<br />
Regulatory Affairs Manager Heather Goulding<br />
Sobeys National Procurement<br />
& Product Development<br />
Executive Chefs Ian Dowsett, Ryan Skelton<br />
Contributors<br />
Bal Arneson, Stephen Beaumont, Claudia Bianchi,<br />
Laura Branson, Dan Callis, Carol Dudar,<br />
Angus Fergusson, Yuki Hayashi, Frances Juriansz,<br />
Dana McCauley, Allen McInnis, Vincent Noguchi,<br />
Jodi Pudge, Michelle Rosen, Amy Snider, (PHEc),<br />
Christopher St. Onge, James Tse<br />
Say Cheers!<br />
A few members of the <strong>Inspired</strong> team get together to<br />
celebrate our biggest issue yet! From left: Ryan Shantz,<br />
Angela Redouté, Samantha Shepherd, Amy Dillon,<br />
Bonny Reichert and Yvonne Graham.<br />
Let us entertain you!<br />
Happy holidays, everyone. I really <strong>ca</strong>n’t wait<br />
for you to read this special issue of <strong>Inspired</strong> –<br />
it’s bigger and better than ever!<br />
We have more products, ideas and helpful<br />
tips than ever before, which all add up to more<br />
value for you. Look to us for all your holiday<br />
entertaining needs, from elegant recipes to<br />
the stellar line of premium food ideas from<br />
Sensations by <strong>Compliments</strong>. And you <strong>ca</strong>n count<br />
on us for fast and nutritious everyday ideas to<br />
get you through this most hectic of seasons.<br />
You’ll also find several exciting changes this<br />
issue – many of them a direct result of your<br />
feedback, so keep sending us your thoughts<br />
and ideas. Email me at editor@compliments.<strong>ca</strong>.<br />
Samantha Shepherd<br />
<strong>Inspired</strong> staff share their top<br />
picks for the season<br />
new<br />
“I served Sensations by <strong>Compliments</strong><br />
Hors D’œuvre Collection (page 28)<br />
at a party and they were a big hit –<br />
everyone thought they were delicious!”<br />
–Andrea Ercolani, Assistant Editor<br />
<strong>Inspired</strong> is a Sobeys Inc. publi<strong>ca</strong>tion created<br />
by Redwood Custom Communi<strong>ca</strong>tions. Colour<br />
reproduction: Clarity Colour. Printing: St. Joseph<br />
Printing. All rights reserved. Reproduction in<br />
whole or in part is prohibited without prior<br />
written permission from Sobeys Inc. ©Sobeys<br />
Inc. 2009<br />
“I love the new festive designs for the<br />
<strong>Compliments</strong> Bag For Life (page 9). And<br />
the new smaller bag is a great addition to<br />
my collection.” –Samantha Shepherd, Editor<br />
PARTNERS IN GROWTH TM Sobeys, in conjunction<br />
with St. Joseph Print Group and Scouts Canada,<br />
contributes to the preservation of our environment.<br />
The printing of this magazine has facilitated the<br />
planting of thousands of seedlings on public<br />
parklands and riverbanks across Canada.<br />
“The Sensations by <strong>Compliments</strong><br />
Molten Chocolate Lava Cake<br />
(page 31) will be my chocolate<br />
pleasure this winter for sure!”<br />
–Angela Redouté, Marketing<br />
Manager<br />
“I love the Cranberry<br />
Pork Tenderloin with Port<br />
Sauce (page 12). It’s simple<br />
and quick enough for a<br />
weeknight meal but elegant<br />
enough for entertaining.”<br />
–Yvonne Graham, Director,<br />
One to One Marketing<br />
compliments.<strong>ca</strong>/inspired 1
Generic ON_E.indd 38<br />
9/10/09 4:07:37 PM<br />
Readers offer up their feedback and ideas<br />
meet<br />
our contributors<br />
We asked a few of our<br />
contributors about their<br />
favourite holiday foods<br />
tus<strong>ca</strong>n bean & pasta toss<br />
“I enjoy picking up <strong>Inspired</strong><br />
magazine at my lo<strong>ca</strong>l<br />
Sobeys, but please don’t<br />
use orange print on a<br />
white background. It’s<br />
hard enough reading small<br />
print with older eyes but<br />
with orange it becomes<br />
almost impossible.”<br />
–Mary Campbell, via email<br />
Sorry, Mary! No more<br />
pesky orange type on white<br />
– we promise! Also, we’ve<br />
increased the size of our<br />
type for easier reading. Let<br />
us know what you think.<br />
We’d love to hear<br />
from you! Email us at<br />
editor@compliments.<strong>ca</strong><br />
Please note that letters to<br />
the editor are subject to<br />
publi<strong>ca</strong>tion and may be<br />
edited for clarity and length.<br />
“Just wanted to let you know<br />
that I loved the summer [2009]<br />
issue – every story looks beautiful<br />
and so tasty. I especially love the<br />
vegetarian recipes: the “Beans …<br />
3 Ways” story and the Barley Dill<br />
Salad. Yes, please!”<br />
–Vanessa Taylor, via email<br />
monday to friday meals<br />
Use this simple meal plan for fresh, comforting and fast<br />
dinner ideas to get you through the week.<br />
per serving ( 1 / 4 of the recipe): 260 <strong>ca</strong>lories,<br />
12 g protein, 10 g total fat, 4 g saturated fat,<br />
205 mg cholesterol, ON_E 33 g <strong>ca</strong>rbohydrates,<br />
3 g fibre, 530 mg sodium, 125 mg potassium<br />
“We often pick up <strong>Inspired</strong> when<br />
shopping at Sobeys. There are a great<br />
many ideas and interesting recipes.<br />
The listing of <strong>ca</strong>lories, proteins, fat and<br />
<strong>ca</strong>rbohydrates per serving for many<br />
of the recipes is a very good idea.<br />
However, I’d like to see the sodium<br />
content per serving – it would be<br />
extremely useful.” –Don Purich, via email<br />
Thanks for the great suggestion, Don.<br />
We’ve heard from lots of our readers<br />
that the more nutrition info we include,<br />
the better. Now you’ll find detailed<br />
information with every recipe.<br />
Alison Tulett<br />
“My sister-in-law lives<br />
in Newfoundland. Every<br />
year, she makes plum<br />
puddings and mails<br />
them to our family, who<br />
are spread out all over<br />
the world. When I taste<br />
that pudding, I know we are all sharing in<br />
the same experience, even though we <strong>ca</strong>n’t<br />
be together.”<br />
As a <strong>Compliments</strong> Product Developer, Alison is<br />
responsible for several of the exciting new food<br />
ideas you’ll find inside this issue. Check out what<br />
she has to say on page 45.<br />
Bonny Reichert<br />
“I love to make warm,<br />
hearty food during<br />
the winter. I also<br />
make potato latkes for<br />
Hanukkah, and we eat<br />
big piles of them with<br />
lots of sour cream.”<br />
The newest addition to <strong>Inspired</strong>, as Food Editor,<br />
Bonny had the difficult task of tasting all the<br />
recipes this issue – many of them several times!<br />
She shares food trends and entertaining advice<br />
on page 14.<br />
Dana McCauley<br />
“It wouldn’t be<br />
Christmas for me<br />
without butter tarts and<br />
ginger cookies. Turkey<br />
is also a must. In fact,<br />
about 10 years ago I<br />
made poached salmon<br />
and I still haven’t heard the end of it!”<br />
A long-time recipe contributor to <strong>Inspired</strong>, Dana<br />
created the fast, fresh and nutritious recipes in<br />
both Monday to Friday Meals (page 38) and<br />
Good Eats (page 47).<br />
2 <strong>Inspired</strong> | winter 2009
contents<br />
winter 2009<br />
try it: This succulent Sensations<br />
by <strong>Compliments</strong> Spiral Sliced<br />
Hickory Smoked Honey Ham<br />
makes the perfect centrepiece to<br />
our holiday meal on page 30.<br />
in every issue<br />
WELCOME LETTER............................................. 1<br />
DISCOVER COMPLIMENTS........................... 36<br />
Learn about the Sensations by <strong>Compliments</strong><br />
line of premium products – perfect for<br />
everyday and holiday entertaining<br />
GO ONLINE.........................................................51<br />
Find out what’s new at compliments.<strong>ca</strong><br />
Taste Tested..................................................54<br />
Five <strong>Compliments</strong> Consumer Taste Panelists<br />
share their picks for de<strong>ca</strong>dent desserts<br />
Cooking Class.............................................56<br />
Chef Ian gives a lucky <strong>Inspired</strong> reader a oneon-one<br />
cooking lesson<br />
Kitchen Notes..............................................58<br />
All the behind-the-scenes tips, tricks and<br />
techniques from our chefs<br />
Recipe Finder.................................................. 63<br />
Secret Shopper.............................................64<br />
Take a peek into Rick Mercer’s shopping <strong>ca</strong>rt<br />
shop<br />
New In-Store....................................................5<br />
We highlight the latest and greatest items on<br />
store shelves<br />
Your Store....................................................... 8<br />
Find out how your lo<strong>ca</strong>l Sobeys store <strong>ca</strong>n<br />
work for you this season<br />
Season’s Pick: Cranberries.................... 11<br />
Discover why this tart berry is the<br />
perfect fruit<br />
go online Find all the recipes from this issue<br />
at compliments.<strong>ca</strong>/inspired<br />
On the Cover<br />
We got into party mode for<br />
our cover shoot with tasty<br />
appetizers from <strong>Compliments</strong>.<br />
For more party inspiration,<br />
head to our Celebration Time<br />
feature on page 25.<br />
FOR THE LOVE OF GOOD FOOD<br />
let us<br />
entertain<br />
you<br />
plus:<br />
brand new recipes for everyday<br />
smart ways to save<br />
FREE<br />
ISSUE<br />
PARTY IDEAS<br />
FOR EVERY<br />
OCCASION<br />
Secrets<br />
to perfect<br />
turkey,<br />
stuffing<br />
and gravy<br />
MUST-HAVE<br />
BAKING RECIPES<br />
compliments.<strong>ca</strong>/inspired 3
11<br />
22 56<br />
inspired ideas<br />
Food buzz........................................................14<br />
The latest in food and drink news<br />
Live WeLL............................................................16<br />
Smart health and nutrition tips for a<br />
well-balanced life<br />
Savvy Cook.....................................................18<br />
Budget-friendly ways to shop, cook and eat<br />
Turn to page 61<br />
for your Bonus<br />
reward offerings.<br />
cook<br />
holiday inspiration<br />
sweet tidings...............................................22<br />
Chef Ryan gives us his top five must-make<br />
holiday sweets<br />
celebration time........................................25<br />
Three fun party ideas that will have your<br />
guests raving into the New Year<br />
Best Turkey Dinner................................... 32<br />
Follow Chef Ian’s fool-proof guide to creating<br />
the ultimate holiday meal<br />
festive fun for kids.................................. 52<br />
Fun-filled activities and food ideas to keep<br />
your kids occupied during the winter break<br />
Find it in the freezer aisle<br />
icon index<br />
everyday inspiration<br />
monday to friday meals.......................38<br />
Follow our easy meal planner to help you<br />
get through the week<br />
Rice… 3 Ways..................................................42<br />
Fresh new takes on a pantry staple<br />
Indian express..............................................44<br />
Guest chef Bal Arneson proves the fastest<br />
way to warm up is with Indian cuisine<br />
Good eats.......................................................47<br />
Beneficial foods that will give your body<br />
a boost this winter<br />
new<br />
Brand new item in-store<br />
4 <strong>Inspired</strong> | winter 2009
new in-store<br />
Let us entertain you with our new treats, gifts and<br />
appetizers from <strong>Compliments</strong>.<br />
The Secret of<br />
Belgian Chocolate<br />
<strong>Compliments</strong> Procurement Manager<br />
Quintin Borthwick shares the details of his<br />
trip to the chocolate <strong>ca</strong>pital of the world.<br />
Our procurement managers and<br />
product developers travel the globe<br />
to bring you the best trends and<br />
ingredients. The team’s latest adventure<br />
took them to Europe, where Quintin<br />
researched the secret behind Belgian<br />
chocolate. “Belgian chocolates are<br />
at the top of the list with consumers<br />
worldwide,” explains Quintin. “They<br />
have a stellar reputation, and the<br />
quality of their chocolate is fantastic –<br />
something I definitely wanted to bring<br />
to our line of treats this year.” Belgium’s<br />
global reputation is built on years of<br />
knowledge, strong tradition and using<br />
only the finest-quality ingredients,<br />
including 100% cocoa butter.<br />
So what insights did Quintin bring<br />
back with him? “I quickly realized that<br />
Belgian truffles are sublime chocolatey<br />
confections.” This taste inspired him to<br />
create the new <strong>Compliments</strong> Collection<br />
Cocoa Dusted Belgian Crackle Truffles<br />
($4.99) – one of his favourites of<br />
the season. “This truffle is amazing,”<br />
Quintin raves. “It starts to melt in your<br />
mouth as soon as you pop it in, and the<br />
fantastic chocolatey scent completely<br />
overpowers your senses.” A sweet<br />
trip indeed.<br />
Smooth and<br />
rich indulgence<br />
<strong>Compliments</strong> Collection Milk or<br />
Dark Chocolate Truffles ($4.99)<br />
are sure to satisfy when a chocolate<br />
craving strikes. Soft and smooth,<br />
each truffle is wrapped in festive<br />
foil, perfect for adding to a dessert<br />
tray or to give as a gift.<br />
melt-in-yourmouth<br />
truffles<br />
Taking inspiration from Belgian artisanal<br />
techniques, <strong>Compliments</strong> Collection Cocoa<br />
Dusted Belgian Crackle Truffles ($4.99)<br />
are one of the first of their kind in Canada.<br />
The creamy truffles have a sweet crackle<br />
and are dusted with cocoa for a uniquely<br />
delicious chocolatey experience.<br />
Mint-chocolate treat<br />
Cap off a great dinner with <strong>Compliments</strong> Collection Fine<br />
Chocolate Dinner Mints ($4.99). Using only the finest-quality<br />
ingredients, the smooth, creamy mint centre is covered in a fine<br />
milk-chocolate shell. The result is a thin, crisp chocolate loaded<br />
with minty freshness.<br />
compliments.<strong>ca</strong>/inspired 5
Deck your table with our new collection of crisp white<br />
servingware. <strong>Compliments</strong> Culinaire large and medium<br />
serving platters, bowls, chip-and-dip platter ($9.97–<br />
$19.97) and <strong>ca</strong>ke stand ($19.97) make great hostess gifts<br />
and a spectacular show<strong>ca</strong>se for all your holiday fare.<br />
49 97 The perfect backdrop for your meal<br />
Easy-to-use waffle maker<br />
Product Developer<br />
Victoria Yee-Ching<br />
The new <strong>Compliments</strong> Culinaire Round Belgian Waffle Maker ($49.97)<br />
creates special breakfasts in a cinch. “Just pour the batter into the waffle<br />
plate and flip the maker for thick, fluffy waffles every time,” explains Product<br />
Developer Victoria Yee-Ching. And the handy drip plate and non-stick<br />
coating make clean-up a breeze. Whip up some waffles for a holiday brunch<br />
or give your family a Saturday morning surprise they’ll love.<br />
wire-free innovation<br />
dress up your table<br />
Anchor your dishes with our festive<br />
<strong>Compliments</strong> Culinaire Plate Chargers ($2.49<br />
each). Available in shimmering gold, silver<br />
and burgundy, they’ll add some holiday<br />
pizzazz to your table without breaking the<br />
bank. Perfect for a traditional holiday dinner<br />
or a fancier New Year’s Eve soiree, they<br />
go from formal to glam in a snap.<br />
With the new <strong>Compliments</strong> Culinaire Wireless Remote<br />
Cooking Thermometer ($17.99), you <strong>ca</strong>n check the internal<br />
temperature of roasts while they’re cooking from up to 100<br />
feet away! Simply insert the thermometer into the fleshiest<br />
part of the meat and set. Now you’re free to move around<br />
your house until the alarm rings, signalling that the desired<br />
internal temperature has been reached.<br />
For The Sophisti<strong>ca</strong>ted<br />
Coffee Lover<br />
Turn to page 61<br />
for your Bonus<br />
reward offerings.<br />
The stainless steel <strong>Compliments</strong> Culinaire<br />
Coffee Percolator ($59.97) has a 12-cup<br />
<strong>ca</strong>pacity, no-drip spout and a “keep warm”<br />
plate underneath so you <strong>ca</strong>n enjoy a fresh<br />
brew for longer. A percolator offers a<br />
more robust, full flavour than regular drip<br />
coffee, and the eco-friendly built-in basket<br />
eliminates the need for paper filters.<br />
6 <strong>Inspired</strong> | winter 2009
shop<br />
Flaky bites The <strong>Compliments</strong><br />
Phyllo Hors D’œuvre ($7.49)<br />
collection is packed with three<br />
delicious varieties: Spanakopita<br />
Triangles, Cremini Mushroom Rolls,<br />
and Chicken, Artichoke & Bacon<br />
Rosettes. Deli<strong>ca</strong>tely wrapped and<br />
filled with savoury ingredients, your<br />
guests will savour every flaky bite.<br />
Napkins with sparkle<br />
Our new lunch-size <strong>Compliments</strong><br />
Culinaire Paper Napkins ($3.99)<br />
come in a variety of designs –<br />
from festive to modern – that will<br />
add sparkle to any holiday event.<br />
Chili bites<br />
Two-bite <strong>Compliments</strong> Mini Chili<br />
Bowls ($5.99) are filled with a<br />
spicy blend of beef, tomatoes,<br />
cheddar cheese and jalapeños,<br />
for a whole lot of flavour packed<br />
into a small bite.<br />
most<br />
wanted<br />
Our top appetizers of the season.<br />
check out what’s<br />
new<br />
in store now<br />
succulent shrimp<br />
Sensations by<br />
<strong>Compliments</strong> Cooked<br />
Colossal Black Tiger<br />
Shrimp ($14.99) make<br />
cooking with shrimp a<br />
snap. Already peeled<br />
and deveined, these<br />
plump and juicy shrimp<br />
are ready to be used<br />
in all your favourite<br />
gourmet recipes.<br />
Super-size shrimp ring Get<br />
more bang for your buck with<br />
the new <strong>Compliments</strong> Cooked<br />
Shrimp Wheel with Cocktail Sauce<br />
($12.99). This double-layer pack<br />
of extra-large shrimp and tangy<br />
gourmet sauce is a delicious<br />
way to feed a crowd.<br />
sweet s<strong>ca</strong>llops<br />
<strong>Compliments</strong> Bacon Wrapped<br />
Jumbo Sea S<strong>ca</strong>llops ($17.99)<br />
are plump and succulent<br />
bites that look and taste like<br />
a million bucks.<br />
Ready-when-you-are<br />
party starter<br />
Sensations by <strong>Compliments</strong><br />
Crispy Seafood Twists<br />
($7.99) in Spicy Thai<br />
Basil and Sweet and Sour<br />
taste great and are ready<br />
in under 10 minutes. A<br />
sweet mango-chili dipping<br />
sauce is the perfect<br />
finishing touch.<br />
compliments.<strong>ca</strong>/inspired 7
shop<br />
Christine Wright, shares tips from<br />
one of our stores in Dartmouth, N.S.<br />
your<br />
store<br />
Deli Counter Q&A:<br />
Christine Wright from the Deli Department shares tips on how to get<br />
the most out of a visit to the deli counter this holiday season.<br />
Q: What should shoppers ask about<br />
at the deli counter?<br />
A: Customers should tell their deli specialist<br />
what type of oc<strong>ca</strong>sion they’re hosting, the<br />
time of day and the number of people,<br />
then ask for recommendations. They<br />
should also ask about specialty cheeses<br />
and meats for the season. And definitely<br />
try before you buy to make sure you’re<br />
happy with your choice!<br />
Q: Are there any rules for putting<br />
together a cheese platter?<br />
A: It’s always good to have a variety, such as<br />
hard cheddar, brie and a havarti – these<br />
three are a good place to build from since<br />
they touch on all palates. For a specialty<br />
cheese lover, I would suggest blue<br />
cheese, aged cheddar and goat cheese.<br />
I also recommend adding seasonal fruit,<br />
crackers and olives to your tray.<br />
Q: What items would you recommend<br />
for a meat platter?<br />
A: I would suggest an assortment of thinly<br />
sliced Italian meats such as mortadella,<br />
Genoa salami and prosciutto, as well as<br />
some pâtés. For a crowd pleaser, you <strong>ca</strong>n<br />
put together a selection of sliced meats<br />
and cheeses, such as Buffalo turkey, Black<br />
Forest ham, Swiss cheese, cheddar and<br />
havarti. I recommend pairing them with<br />
specialty breads from our bakery section.<br />
Q: Can you share some popular<br />
customer picks?<br />
A: At this time of year, lots of people go<br />
for specialty meats such as peppercorn<br />
turkey or Angus roast beef. My<br />
personal favourite is Buffalo turkey.<br />
Q: If shoppers don’t have time to put<br />
together their own tray, what kind<br />
of platters are available?<br />
A: We have a wide assortment of more than<br />
30 different prepared trays that shoppers<br />
<strong>ca</strong>n order, everything from cheese and<br />
crackers to devilled eggs, pickles and<br />
sandwiches. Grab & Go trays are ideal for<br />
easy, last-minute party snacks. No need to<br />
put in an order; just choose from a variety<br />
of trays such as cubed cheese, deli meats,<br />
sandwiches and more.<br />
Q: What other specialty services <strong>ca</strong>n<br />
shoppers take advantage of?<br />
A: In addition to offering sliced meats and<br />
cheeses, we <strong>ca</strong>n also shred cheese for you.<br />
“<br />
Always try<br />
before you<br />
buy to make<br />
sure you’re<br />
happy with<br />
your choice.<br />
christine’s<br />
picks:<br />
“<br />
It’s good to have a variety,<br />
such as hard cheddar, brie and<br />
a havarti – these three are a<br />
good place to build from.”<br />
”<br />
Got a Question<br />
Ask one of our friendly staff<br />
in-store. We’re here to help.<br />
8 <strong>Inspired</strong> | winter 2009
one-stop<br />
shopping<br />
We’ve ramped up our services to make<br />
your in-store experience even better.<br />
effortless entertaining<br />
We’ve made entertaining even easier with<br />
our selection of more than 30 different food<br />
trays. From sushi to salads, sweets and<br />
sandwiches, we’ve got you covered. Stop<br />
by the Fresh Department or phone in your<br />
order and it will be ready for you to pick up<br />
24 hours later.<br />
last-minute<br />
miracle<br />
Whether you’re the host or the<br />
guest, Grab & Go Trays are an<br />
ideal solution for last-minute<br />
finger food. Stop by the deli<br />
section and choose from cubed<br />
cheese, chopped fruit or vegetables,<br />
salads or even a tray of sweets.<br />
eco-friendly elegance<br />
Pick up our sturdy reusable Bag for Life<br />
to <strong>ca</strong>rry home all your groceries. Now<br />
available in large and small sizes in three<br />
cheerful new designs.<br />
sweet stuff<br />
Got a special oc<strong>ca</strong>sion? Our<br />
Bakery Department makes<br />
customized <strong>ca</strong>kes that<br />
<strong>ca</strong>n be decorated to your<br />
specifi<strong>ca</strong>tions (we <strong>ca</strong>n even<br />
copy photos). We also <strong>ca</strong>refully<br />
pack up your <strong>ca</strong>ke in a special<br />
box so it will travel safely on<br />
the way home.<br />
fresh and pretty<br />
Let our Floral Department help brighten<br />
your table with beautiful centrepieces,<br />
cut flowers and decorative plants.<br />
seafood shortcut<br />
Our Seafood Department <strong>ca</strong>n<br />
steam shellfish purchases while<br />
you shop, at no extra charge.<br />
dinner to go<br />
Give yourself a break this holiday<br />
with our wide selection of<br />
ready-made meals, ideal for<br />
quick family dinners. Try the<br />
Festive Meal, a quarter-chicken<br />
dinner with mashed potatoes,<br />
stuffing and a treat.<br />
go online To get our<br />
full menu of Grab & Go<br />
and pre-ordered trays,<br />
visit sobeys.com<br />
compliments.<strong>ca</strong>/inspired 9
shop<br />
spotlight on:<br />
smoked salmon<br />
For centuries, salmon was smoked by coastal dwellers to<br />
preserve the prized fish as a winter food source. Now smoked<br />
salmon is a delectable and versatile ingredient that’s savoured<br />
year-round in everything from pasta to pizza. Here are the basics.<br />
how it’s prepared:<br />
brining: Before it’s smoked, fresh<br />
salmon is first soaked in brine, a salt<br />
and water solution that sometimes<br />
includes sugar. The brine adds flavour<br />
and locks in moisture.<br />
cold smoking: Salmon is smoked<br />
at 70°F (21°C) to 90°F (32°C) from<br />
one day up to three weeks. Lots of<br />
different wood chips are used for<br />
smoking including alder, beech, birch<br />
and oak. Be<strong>ca</strong>use it’s smoked at a low<br />
temperature, the fish has a moist,<br />
succulent texture.<br />
Turn to page 61<br />
for your Bonus<br />
reward offerings.<br />
three to try:<br />
Sensations by <strong>Compliments</strong> smoked<br />
salmon products are naturally cold<br />
smoked using oak wood chips<br />
sourced from Quebec. Look for them<br />
in the freezer aisle.<br />
Atlantic: Farmed primarily in Canada,<br />
as well as in Chile, Norway, Scotland and<br />
Ireland, Atlantic salmon has a smooth<br />
flavour and texture that works well in<br />
dips. Try our recipe on page 29.<br />
Sensations by <strong>Compliments</strong> Smoked Atlantic<br />
Salmon, 125 g, $5.99<br />
Coho: Mostly wild, coho is also<br />
farm-raised in the Pacific Ocean. It has<br />
a strong salmon flavour and its flesh<br />
ranges from pink to orange-red, making<br />
it a nice contrast with pasta.<br />
Sensations by <strong>Compliments</strong> Smoked Coho Salmon,<br />
85 g, $5.99<br />
Sockeye: Known for its firm, red flesh,<br />
this variety is wild <strong>ca</strong>ught in the Pacific<br />
Ocean and has a flakier texture that’s ideal<br />
for salads or a fancy pizza.<br />
Sensations by <strong>Compliments</strong> Smoked Wild Sockeye<br />
Salmon, 85 g, $5.99<br />
10 <strong>Inspired</strong> | winter 2009
shop<br />
season’s pick:<br />
cranberries<br />
There’s more to the iconic cranberry than being<br />
a topping for turkey. Find out why this tart berry<br />
just might be the perfect fruit.<br />
tip<br />
you <strong>ca</strong>n tell<br />
a cranberry is<br />
perfectly ripe if<br />
it bounces when<br />
you drop it.<br />
new<br />
2 99<br />
<strong>Compliments</strong> Fresh Cranberries, 340 g<br />
BUY Them<br />
When selecting fresh cranberries, look for<br />
firm, dry berries that are bright crimson red.<br />
Store Them<br />
A hard outer skin protects the berries so<br />
they’ll keep in the refrigerator for up to a<br />
month, but be sure to leave them in their<br />
original plastic packaging. If you’re freezing<br />
them, store in a resealable plastic bag and<br />
they’ll last for a year.<br />
Use Them<br />
While this holiday favourite is usually<br />
used to make a sauce for turkey or pork,<br />
cranberries also add a unique flavour to<br />
pies, tarts and smoothies. Mix them with<br />
honey, sugar or sweet fruits such as apples,<br />
apricots and oranges to cut back on the<br />
tartness. To avoid making the cranberries<br />
bitter, cook them just until the skin begins<br />
to pop. If freezing, first freeze on a baking<br />
sheet, then transfer to a freezer bag.<br />
compliments.<strong>ca</strong>/inspired 11
shop<br />
Meet the<br />
Producer:<br />
We chatted with cranberry<br />
grower Blake Johnston<br />
to find out how his Nova<br />
Scotia “garden” grows<br />
and to ask: what’s up with<br />
all that water?<br />
You’ve probably seen the idyllic<br />
images of cranberry bogs before –<br />
field after field of floating red berries.<br />
But we soon learned from Blake that<br />
cranberries aren’t actually grown in<br />
water, they’re just harvested that way.<br />
The six-month growing season<br />
begins in late spring, when the plants<br />
start to “wake up” from their winter<br />
hibernation. “When July comes,”<br />
Blake explains, “we get the bees out<br />
there to help pollinate the blossoms.”<br />
Berries start off white and are kept<br />
on the vine until cool September<br />
nights turn them a stunning red.<br />
<strong>Compliments</strong> cranberry grower<br />
Blake Johnston<br />
Earlier seasonal varieties are<br />
picked from their low, tangled<br />
vines during the dry harvest phase,<br />
but late October brings the main<br />
event. “Flooding the bog allows the<br />
berries to float toward the water’s<br />
surface, so our harvesters <strong>ca</strong>n<br />
rake them from the vines.”<br />
Blake isn’t just passionate about<br />
producing cranberries – he truly<br />
believes they’re the perfect fruit.<br />
“There are so many different things<br />
to do with them, they’re full of health<br />
benefits and, hey, they’re Canadian!”<br />
We couldn’t agree more.<br />
smooth addition<br />
Creamy and sweet,<br />
Sensations by<br />
<strong>Compliments</strong> Cranberry<br />
Cinnamon Goat Cheese<br />
is the perfect addition to<br />
a holiday cheese tray.<br />
Sensations by <strong>Compliments</strong><br />
Cranberry Cinnamon Goat<br />
Cheese, 125 g, $3.89<br />
Cranberry Pork Tenderloin<br />
with Port Sauce<br />
PREP TIME: 10 min. Total time: 40 min. Serves: 8<br />
4 cups (1 L) chopped Gala apples, skin on<br />
2 cups (500 mL) fresh cranberries<br />
4 tbsp (60 mL) brown sugar<br />
2 tsp (10 mL) cinnamon<br />
2 500 g pork tenderloins, butterflied (split lengthwise<br />
down the middle to open like a book) and pounded to<br />
about 1 / 2 its thickness<br />
1 / 4 tsp (1 mL) salt<br />
1 cup (250 mL) water<br />
3 tbsp (45 mL) <strong>Compliments</strong> Original Dijon Prepared Mustard<br />
Port Sauce (optional, recipe follows)<br />
1. Turn oven to broil. Mix apples, cranberries, sugar and<br />
cinnamon in a bowl. Divide filling in half. Lay tenderloins on<br />
a clean work surface and sprinkle with salt. Evenly distribute<br />
one half of filling between the tenderloins, placing it down<br />
the centre of each. Mix the other half of filling with water and<br />
reserve. Roll closed and tuck in ends to contain filling; secure<br />
with butcher’s twine. Coat outside of roasts with mustard.<br />
2. Place tenderloins in a roasting pan and broil for 10 min.<br />
Remove from oven, reduce heat to 350°F (180°C) and place the<br />
remaining filling and water in the bottom of the pan. Roast for<br />
20 to 30 min. or until the internal temperature reaches 155°F<br />
(68°C). Remove from oven and rest for 10 min. under tented foil.<br />
Check temperature again; it should rise above 160°F (71°C).<br />
3. Slice and serve with fruit compote from the bottom of the<br />
pan and Port Sauce, if using.<br />
per serving ( 1 / 8 of the recipe): 220 <strong>ca</strong>lories, 24 g protein,<br />
5 g total fat, 2 g saturated fat, 65 mg cholesterol,<br />
20 g <strong>ca</strong>rbohydrates, 3 g fibre, 260 mg sodium, 480 potassium<br />
Port Sauce<br />
PREP TIME: 5 min. Total time: 10 min. Serves: 8<br />
1 cup (250 mL) fresh <strong>Compliments</strong> Collection<br />
Cranberry Sauce<br />
1 cup (250 mL) port (or 1 cup (250 mL) red wine plus<br />
1 tbsp (15 mL) sugar)<br />
1 / 4 cup (60 mL) water<br />
1. Combine cranberry sauce with port. Place in a saucepan over<br />
medium heat, bring to a boil and simmer for 5 min. Thin with<br />
water and serve over pork tenderloin.<br />
per serving ( 1 / 8 of the recipe): 120 <strong>ca</strong>lories, 0 g protein,<br />
0 g total fat, 0 g saturated fat, 0 mg cholesterol,<br />
21 g <strong>ca</strong>rbohydrates, 1 g fibre, 0 mg sodium, 0 potassium<br />
12 <strong>Inspired</strong> | winter 2009
Cranberry Crème BrÛlÉe<br />
You <strong>ca</strong>n make this dessert up to two days before you need it – just<br />
cover with plastic wrap and store in the refrigerator. Sprinkle with sugar<br />
and broil the top just before you’re ready to serve.<br />
PREP TIME: 20 min. Total time: 1.5 hours Chill time: 3 to 4 hours Serves: 8<br />
1 cup (250 mL) fresh <strong>Compliments</strong> Collection Cranberry Sauce<br />
1 cup (250 mL) 18% table cream<br />
2 cups (500 mL) milk<br />
8 <strong>Compliments</strong> Large Egg yolks<br />
1 / 2 cup (125 mL) sugar<br />
pinch of salt<br />
8 tsp (40 mL) sugar, for <strong>ca</strong>ramel topping<br />
1. In a heavy-bottomed saucepan on medium heat, warm cranberry sauce until<br />
liquid. Divide evenly among 8 ramekins and let cool. In the same saucepan, heat<br />
cream and milk to just under a boil. Remove from heat and let cool for 10 min.<br />
In the meantime, beat the yolks, sugar and salt in a separate bowl with a whisk<br />
until the mixture is a pale yellow colour, about 1 min. Very slowly pour the cream<br />
mixture over the eggs, stirring constantly but not whipping. Let mixture rest in<br />
the fridge for 1 hour.<br />
2. Preheat oven to 300°F (150°C). Divide custard among ramekins and place in<br />
a roasting pan. Set the pan on the middle rack of the oven; <strong>ca</strong>refully pour hot tap<br />
water into pan until halfway up the sides of ramekins. Bake for 65 to 75 min. or<br />
until custard looks just set. Remove from water bath and chill for 2 to 3 hours.<br />
3. To finish the brûlée, sprinkle 1 tsp (5 mL) sugar evenly over each ramekin and<br />
<strong>ca</strong>ramelize under the hot broiler for 2 min. until sugar begins to turn brown. Let<br />
sugar cool and harden prior to serving.<br />
per serving (1 ramekin): 280 <strong>ca</strong>lories, 6 g protein, 11 g total fat,<br />
6 g saturated fat, 235 mg cholesterol, 38 g <strong>ca</strong>rbohydrates, 1 g fibre,<br />
85 mg sodium, 150 mg potassium<br />
Festive<br />
Cranberry<br />
Sauce<br />
<strong>Compliments</strong> Collection<br />
Cranberry Sauce is<br />
fresh so it’s easy to use<br />
beyond a turkey dinner.<br />
Mix it with yogourt and granola or<br />
whip it with cottage cheese for an<br />
easy breakfast spread. You <strong>ca</strong>n also<br />
use it to make a chutney or add a spoonful<br />
on top of vanilla ice cream or cheese<strong>ca</strong>ke.<br />
Look for this fresh sauce in the deli or<br />
produce section of the store.<br />
<strong>Compliments</strong> Collection Cranberry Sauce, 280 mL<br />
2 77<br />
dramatic look<br />
Simply take vases and<br />
glasses of different<br />
shapes and sizes and fill<br />
them halfway with water.<br />
Pour a handful of fresh<br />
cranberries in each and<br />
they’ll float to the top.<br />
Complete the look with<br />
a floating votive <strong>ca</strong>ndle.<br />
Cranberry Delights<br />
Incorporate cranberries into all of your seasonal dishes.<br />
<strong>Compliments</strong> Cranberry Cocktail, 1.89 L, $4.49<br />
<strong>Compliments</strong> Frozen Cranberries, 600 g, $3.79<br />
<strong>Compliments</strong> Dried and Sweetened Cranberries, 350 g, $3.69<br />
compliments.<strong>ca</strong>/inspired 13
inspired ideas<br />
food buzz<br />
Food and drink news<br />
you <strong>ca</strong>n really use<br />
Entertaining advice<br />
from our Food Editor,<br />
Bonny Reichert<br />
Q: I’d like to host a <strong>ca</strong>sual New Year’s<br />
Eve get-together. any ideas?<br />
Ingredient Spotlight:<br />
Chestnuts<br />
Roasting chestnuts on an open fire isn’t just the stuff of Christmas <strong>ca</strong>rols. Chestnuts are<br />
in-season from September to January, and <strong>ca</strong>n be easily roasted at home, even if you don’t<br />
have a fireplace. Preheat your oven to 425 o F (220 o C); score the flat side of the shell, then<br />
roast on a baking sheet, flat side up for about 20 min. Chestnuts <strong>ca</strong>n also be boiled or<br />
puréed. Use them to add depth to creamy soups and sweetness and texture to dressings.<br />
When buying, look for firm chestnuts that are plump with unblemished shells. Keep<br />
unshelled nuts in a cool, dry place. Refrigerate shelled nuts in a covered container.<br />
Try it: Get our Sausage, Chestnut & Onion Dressing recipe on page 33.<br />
Etiquette Tip:<br />
You’re serving a rich, hearty stew and a dinner guest shows<br />
up with a bottle of crisp white wine in hand. Don’t feel obliged<br />
to serve it that night – it is a gift, after all. Simply thank them<br />
and let them know you’ll save it for a special meal in the future.<br />
stunning starter<br />
We love using Sensations by <strong>Compliments</strong> Flatbreads<br />
to make quick and elegant appetizers. Available<br />
in Original, Multigrain and Three Cheese, they’re<br />
completely versatile. Try the Original as a base for a<br />
smoked salmon appetizer: warm the flatbread slightly<br />
and dress with sour cream, smoked salmon, a few<br />
leaves of <strong>Compliments</strong> Italian Salad Blend and a drizzle<br />
of olive oil and lemon juice. Or heat the flatbread and<br />
cut it in triangles for scooping up chunky dips.<br />
Try it: Get our Caramelized Onion, Pear & Brie<br />
Flatbreads recipe on page 31. Check the back of the<br />
package or visit compliments.<strong>ca</strong> for more recipes using<br />
these flatbreads.<br />
new<br />
Sensations by <strong>Compliments</strong> Three<br />
Cheese Flatbread, 275 g, $2.97<br />
A: Definitely! Instead of a sit-down meal,<br />
I would bring out a series of nibbles, which<br />
is more fun and <strong>ca</strong>sual. I love to make my<br />
own pizza cut into small wedges (the trend<br />
these days is to focus on a great crispy<br />
crust and pitch-perfect tomato sauce<br />
instead of exotic toppings).<br />
For a festive drink, start the night<br />
with our Cranberry Gin Fizz on page 29;<br />
to toast, try an inexpensive bottle of<br />
sparkling white wine jazzed up with a<br />
spoonful of puréed raspberries. Later<br />
in the evening, bring everyone together<br />
around a big fondue pot – cheese or<br />
meat – and I guarantee the night will<br />
end on a high note!<br />
Q: Are there any simple food trends<br />
I <strong>ca</strong>n tap into over the holidays?<br />
A: One trend that’s perfect is the move<br />
toward combining interesting flavours,<br />
especially sweet and savoury. To impress<br />
your family and friends, try the exciting<br />
flavour variations for our Chocolate Truffles<br />
on page 22 – the Red Hot Truffles are<br />
especially delicious!<br />
another idea that has been big for a<br />
while are charcuterie platters (a platter<br />
made up of a variety of interesting cooked<br />
meats and pâtés). They’re perfect for<br />
holiday entertaining be<strong>ca</strong>use you <strong>ca</strong>n<br />
assemble them in the morning and<br />
refrigerate until just before your guests<br />
arrive. Aim for a selection of meats, such<br />
as salami, prosciutto or serrano ham, as<br />
well as a pâté or two. Serve with some<br />
crusty bread, mustard and small pickles<br />
and you’re set.<br />
14 <strong>Inspired</strong> | winter 2009
2 99<br />
try pairing a<br />
creamy brie with a<br />
dark malt beer<br />
Flavour<br />
of Love<br />
Cooking with wine has never<br />
been easier, thanks to Sensations<br />
by <strong>Compliments</strong> Blackberry<br />
with Cabernet Sauvignon<br />
Vinaigrette. So much more<br />
than a salad dressing, its<br />
de<strong>ca</strong>dent flavour is perfect<br />
as a marinade for meat<br />
such as pork or beef, and<br />
it’s equally great with<br />
roasted vegetables.<br />
Try it: Get our Roasted<br />
Root Vegetables with<br />
Cabernet Glaze recipe on<br />
page 34.<br />
Sensations by <strong>Compliments</strong><br />
Blackberry with Cabernet<br />
Sauvignon Vinaigrette, 355 mL<br />
New Best Friends<br />
We Canadians have always enjoyed a good pint to wash down our pub grub, but now we<br />
<strong>ca</strong>n also enjoy beer with fancier fare – a cheese plate! Believe it or not, beer is actually a<br />
better cheese partner than wine be<strong>ca</strong>use of its richness, fruitiness and palate-cleansing<br />
<strong>ca</strong>rbonation (the tannins, acidity and dryness in wine <strong>ca</strong>n set it at odds with many<br />
cheeses). Not sure how to mix and match beer with cheese? Follow our guide for the<br />
best combos.<br />
Beer Cheese Why it Works<br />
Belgian-style<br />
and German<br />
wheat beers<br />
Canadian Chèvre<br />
(soft, mild goat’s milk cheese)<br />
The fruitiness of the cheese<br />
blends with the soft fruit notes<br />
of the beer<br />
Trend:<br />
spanish Spice<br />
From tapas to paella, Spanish food is a big<br />
influence, and smoked paprika is a major part<br />
of the trend. Made from red peppers that are<br />
smoked, dried and then ground, it has a much<br />
more intense flavour than the regular variety.<br />
Use smoked paprika’s rich flavour to liven up<br />
soups and stews or to add depth depth to dry<br />
spice rubs for meat. For more ideas on how to<br />
use it, try our recipes on pages 19 and 43.<br />
Bock (a strong<br />
lager), sweet<br />
Scottish and<br />
Irish ales<br />
Oatmeal stout,<br />
London porter,<br />
nut brown ales<br />
Pale ales, best<br />
bitters<br />
Belgian-style<br />
“dubbels” (sweet<br />
and strong brown<br />
ales), doppelbocks<br />
(a strong lager)<br />
Edam, Havarti (semi-soft<br />
and mild)<br />
Brie, Camembert<br />
(“bloomy” rind, soft middle)<br />
Aged Cheddar<br />
(firm and sharp)<br />
Stilton, Roquefort (blue-veined)<br />
Creamy, mild cheeses benefit<br />
from a light, malty brew<br />
The roastiness of dark malts<br />
is perfect for the slight earthy<br />
nature of the cheese<br />
The beer’s bitterness<br />
complements and softens the<br />
bite of the cheese<br />
Sweet malt balances the<br />
aggressiveness of the cheese<br />
while harmonizing with<br />
its richness<br />
compliments.<strong>ca</strong>/inspired 15
inspired ideas<br />
live well<br />
Practi<strong>ca</strong>l health and nutrition<br />
advice for everyday life<br />
Nutrition tips<br />
from Sobeys<br />
Registered Dietitian<br />
Jennifer Ferguson<br />
Q: Any advice on how to indulge<br />
responsibly at the buffet table?<br />
Natural Selection<br />
Thinking of adding organic products to your grocery <strong>ca</strong>rt? Make thin-skinned vegetables<br />
and leafy greens your first pick. With no protective barrier, these foods easily absorb<br />
pesticides, making organic options a smart choice.<br />
Try it: <strong>Compliments</strong> Organic Mixed Baby Greens, 312 g, $5.47; <strong>Compliments</strong> Organic<br />
Sliced Portabella Mushrooms, 170 g, $4.69; <strong>Compliments</strong> Organic Whole Mini Bella<br />
Mushrooms, 227 g, $2.69; <strong>Compliments</strong> Organic Baby-Cut Carrots, 454 g, $2.69.<br />
A: Try using a smaller plate and choose just<br />
one or two appetizers at a time – then,<br />
move away from the table. You <strong>ca</strong>n always<br />
go back if you’re still hungry. When it<br />
comes to alcohol, lower-<strong>ca</strong>lorie options<br />
include white wine, light beer or clear<br />
spirits. You <strong>ca</strong>n also cut <strong>ca</strong>lories by making<br />
every other drink sparkling water.<br />
Q: Can you suggest ways to lighten<br />
up holiday treats?<br />
A: Eggnog <strong>ca</strong>n be diluted with milk to reduce<br />
the sugar, making it less de<strong>ca</strong>dent without<br />
changing the flavour. You <strong>ca</strong>n also purée<br />
cottage cheese for a quick cream cheese<br />
substitute that’s perfect for dips. For a<br />
cheese plate, include lower-fat cheeses<br />
and fruit and pair them with whole-wheat<br />
crackers and whole-grain breads.<br />
Easy Fit<br />
Common winter activities we all have to do anyway burn a surprising amount of<br />
<strong>ca</strong>lories. Here’s how to work off that turkey dinner a little faster.<br />
Activity Duration Calories*<br />
shovelling snow 60 min. 400<br />
holiday shopping 3 hours 451<br />
did you know?<br />
Humidifiers are a natural way to<br />
ease cold symptoms. Humidity<br />
is low in the winter, and the dry<br />
air <strong>ca</strong>n lead to dry, irritated nasal<br />
passages and throats. Humidifiers<br />
add moisture to the air, which <strong>ca</strong>n<br />
help lubri<strong>ca</strong>te nasal passages,<br />
making it easier for your body to<br />
curb cold symptoms.<br />
tobogganing 60 min. 452<br />
cleaning your house before a party 2 hours 395<br />
*The number of <strong>ca</strong>lories burned is based on a 144 lb woman in her 30s.<br />
16 <strong>Inspired</strong> | winter 2009
Green Cooking<br />
Make your home more energy efficient this<br />
winter, starting in the kitchen. It’s easier than you<br />
think to trim your energy use, save money and<br />
shrink your <strong>ca</strong>rbon footprint all at the same time.<br />
1 Clean your appliances. Spills and<br />
blackened food residue reduce the energy<br />
efficiency of microwaves and ranges by<br />
absorbing energy waves (in microwaves)<br />
and heat (on stovetops). A clean<br />
microwave won’t waste energy heating<br />
spills, and a clean-and-shiny burner pan<br />
reflects more heat upward to the pot<br />
or pan above.<br />
2 Bake smart. In the oven, glass or<br />
ceramic bakeware conduct heat more<br />
effectively than metal. Since they’re so<br />
efficient, you <strong>ca</strong>n reduce your cooking<br />
temperature by 25°F (10°C) to help save<br />
energy, and your food will still cook in<br />
the same amount of time.<br />
3 Use your dishwasher. Today’s energyefficient<br />
dishwashers generally use less<br />
water and energy than washing by hand.<br />
Make sure it’s a full load and run it at<br />
off-peak hours.<br />
good morning<br />
We all know we’re supposed to eat breakfast,<br />
but during busy times it <strong>ca</strong>n be hard to fit it<br />
into our morning routine. Skipping the most<br />
important meal of the day <strong>ca</strong>n actually lead<br />
to weight gain – breakfast jump-starts our<br />
metabolism and keeps energy and blood sugar<br />
levels even, all of which helps prevent extra<br />
pounds. For a better start to your day, choose<br />
healthy and great tasting breakfast options<br />
such as <strong>Compliments</strong> Organic Honey & Almond<br />
Granola Cereal ($3.99).<br />
a good<br />
source of<br />
B12 and<br />
zinc<br />
recipe makeover<br />
Madeover Mini Meatloaves<br />
We think this slimmed-down version tastes even better than regular meatloaf.<br />
Try these meatloaves with potatoes and veggies for the complete comfort-food combo.<br />
PREP TIME: 15 min. Total time: 45 min. Serves: 4<br />
2 tbsp (30 mL) <strong>Compliments</strong> Balance<br />
Zesty Italian Dressing<br />
1 cup (250 mL) finely chopped<br />
<strong>Compliments</strong> Organic Sliced<br />
Portabella Mushrooms<br />
1 / 2 cup (125 mL) each shredded <strong>ca</strong>rrot<br />
and finely chopped onion<br />
2 cloves garlic, minced<br />
1 cup (250 mL) <strong>Compliments</strong> Balance<br />
Tomato & Herbs Pasta Sauce, divided<br />
1 / 3 cup (75 mL) <strong>Compliments</strong> Organic<br />
Quick Oats<br />
2 egg whites, beaten<br />
1 / 2 tsp (2 mL) each salt and pepper<br />
1 lb (500 g) extra lean ground beef<br />
1. Preheat the oven to 375°F (190°C). Heat<br />
the salad dressing in a non-stick skillet set<br />
over medium heat. Sauté the mushrooms,<br />
<strong>ca</strong>rrot, onion and garlic for 5 to 7 min. or until<br />
softened. Cool slightly; transfer to a large<br />
bowl and stir in 1 / 2 cup (125 mL) of the pasta<br />
sauce, oats, egg whites, salt and pepper. Add<br />
the beef and mix gently to combine.<br />
2. Lightly spray 8 cups of a muffin pan with<br />
cooking spray. Divide the mixture between the<br />
cups, pressing gently to compact the meat.<br />
Spoon an equal amount of the remaining pasta<br />
sauce over the meatloaves. Bake for 30 min. or<br />
until a thermometer inserted into the thickest<br />
portion of the meat registers 160°F (71°C).<br />
Cool for 5 min. before serving.<br />
per serving (2 meatloaves): 290 <strong>ca</strong>lories,<br />
32 g protein, 11 g total fat, 4 g saturated fat,<br />
70 mg cholesterol, 15 g <strong>ca</strong>rbohydrates, 3 g<br />
fibre, 680 mg sodium, 530 mg potassium, vit.<br />
B 12 120% daily value, zinc 70% daily value<br />
how we did it: Smart ingredient swaps gave these<br />
meatloaves a healthy makeover. We used <strong>ca</strong>rrots and mushrooms<br />
to boost nutrients, extra lean ground beef to reduce <strong>ca</strong>lories, egg<br />
whites to lower cholesterol, oats to bulk up fibre and we made<br />
them individual serving sizes to keep portions in check.<br />
compliments.<strong>ca</strong>/inspired 17
inspired ideas<br />
savvy cook<br />
Budget-friendly ways to<br />
shop, cook and eat<br />
Did You Know?<br />
Planning your dinners for the week<br />
will save you both time and money.<br />
Meal planning allows you to set a<br />
budget, helps you avoid wasting<br />
food and enables you to shop more<br />
efficiently. Turn to our Monday<br />
to Friday Meals story (page 38)<br />
to get started. And for easy meal<br />
planning, including printable<br />
shopping lists and a customizable<br />
<strong>ca</strong>lendar, go to compliments.<strong>ca</strong>.<br />
smart cooking<br />
Winter is the time for low, slow cooking such as braising, roasting and stewing. This type of<br />
cooking turns the most humble cuts of meat into delectable dishes, ideal for value-minded<br />
and gourmet cooks alike. For beef, look for chuck roasts or bottom round (both are good for<br />
pot roasts; you <strong>ca</strong>n also cut them into cubes for stews or chilis). Beef and lamb shank lend<br />
themselves to braising (think osso bucco), while pork shoulder makes for delicious pulled<br />
pork (use your slow cooker!). When it comes to poultry, whole chickens or turkeys will give<br />
you more bang for your buck than individual pieces (and a great stock for soup). Also take<br />
advantage of the lower prices of in-season ingredients such as winter squashes, winter<br />
greens, parsnips, <strong>ca</strong>rrots, potatoes and citrus, which go well with roasts, stews and soups.<br />
5 49<br />
easy Swap!<br />
Make a change to save<br />
If you have a regular Friday-night date<br />
with the pizza-delivery guy, you might<br />
want to consider taking him off your<br />
speed dial. A medium pepperoni pizza<br />
costs $11.99, on average, while the same<br />
size store-bought frozen pizza is only<br />
$5.49 (and just as cheesy and delicious).<br />
Over a year, the switch could save you up<br />
to $338, and that’s not including tax, tips<br />
and delivery!<br />
tip<br />
Making a big batch of punch<br />
is an inexpensive way to<br />
serve your guests a cocktail<br />
during the holiday season.<br />
Not only will your alcohol<br />
go further, it’s also a great<br />
way to use up those longforgotten<br />
bottles at the<br />
back of your liquor <strong>ca</strong>binet.<br />
Try it: <strong>Compliments</strong> Pepperoni Rising<br />
Crust Pizza, 810 g, <strong>Compliments</strong> Deluxe<br />
Rising Crust Pizza, 900 g.<br />
Try it: Get the recipe for our<br />
Sparkling Grapefruit Punch on<br />
page 26.<br />
18 <strong>Inspired</strong> | winter 2009
Waste – Not!<br />
Our grandmothers knew how to make the most<br />
out of every ingredient. Here are five seemingly<br />
ready-to-bin items she wouldn’t dream of<br />
throwing away.<br />
1 Parmesan Cheese Rinds Add to soups,<br />
stews and pasta sauces for extra flavour<br />
and creaminess. Remove before serving.<br />
2 Butter Wrappers Save these in the fridge<br />
for when you need to grease baking pans<br />
and trays.<br />
3 Onion skins Great for the compost pile<br />
but even better for adding flavour and colour<br />
to soups and stews. Store in a resealable<br />
plastic bag in the freezer until you’re ready<br />
to use them. Remove skins before serving.<br />
4 Bones Use the bones from your beef,<br />
chicken, lamb and pork roasts to make<br />
delicious homemade stocks that you <strong>ca</strong>n<br />
store in the freezer.<br />
5 Coffee Grinds Okay, so we don’t suggest<br />
cooking with leftover grinds, but they are a<br />
natural deodorizer. Place used, dried grinds<br />
in an aerated container in the freezer or<br />
fridge to absorb smells.<br />
tip<br />
These pie shells come in<br />
packages of two – store<br />
one in the freezer until<br />
your next potluck party.<br />
$8.73<br />
per tart<br />
Did You Know?<br />
Splurging on a few interesting<br />
spices, such as smoked paprika,<br />
ground cumin and ground coriander,<br />
is a good investment. They’ll add<br />
flavour to otherwise ordinary dishes<br />
and a little goes a long way.<br />
Potluck Dish for under $10<br />
LAYERed Cheddar-Potato Tart<br />
You <strong>ca</strong>n afford to make this tart your go-to entertaining dish this season. Using mostly<br />
everyday ingredients, it only looks and tastes extravagant.<br />
PREP TIME: 30 min. Total time: 60 min. Serves: 8<br />
2 tbsp (30 mL) <strong>Compliments</strong> Pure<br />
Olive Oil<br />
2 cups (500 mL) sliced <strong>Compliments</strong><br />
Yellow Petites Potatoes<br />
1 tsp (2 mL) salt, divided<br />
Pepper to taste<br />
1 / 2 tsp (2 mL) smoked paprika<br />
3 tbsp (45 mL) chopped fresh<br />
flatleaf parsley<br />
5 <strong>Compliments</strong> Large Eggs<br />
1 / 2 cup (125 mL) milk<br />
1 9-in. (23 cm) <strong>Compliments</strong> Deep Dish<br />
Pie Shell<br />
1 / 2 cup (125 mL) shredded <strong>Compliments</strong><br />
Marble Cheddar Cheese<br />
Recipe cost is <strong>ca</strong>lculated by portion of<br />
the ingredient used for the whole recipe<br />
and includes staple ingredients. Go to<br />
page 63 for more details.<br />
1. Preheat oven to 450 o F (230 o C). Heat olive<br />
oil in a non-stick skillet over medium-high<br />
heat; add sliced potatoes and sauté for<br />
10 min., until slightly softened. Season with<br />
1 / 2 tsp salt, pepper and smoked paprika; toss<br />
in chopped parsley. Set aside.<br />
2. Whisk together the eggs and milk and<br />
season with 1 / 2 tsp salt and pepper. Spread<br />
potatoes evenly in the tart shell and sprinkle<br />
shredded cheddar cheese overtop. Pour eggs<br />
over the potatoes and jiggle to settle.<br />
3. Bake for 15 min.; turn oven down to 350 o F<br />
(177 o C) and bake for another 15 min. Serve<br />
immediately or let cool to room temperature,<br />
wrap and refrigerate until needed. To reheat,<br />
slice and warm for 10 min. before serving.<br />
per serving ( 1 / 8 of the recipe): 260 <strong>ca</strong>lories,<br />
10 g protein, 17 g total fat, 7 g saturated fat,<br />
145 mg cholesterol, 18 g <strong>ca</strong>rbohydrates,<br />
1 g fibre, 250 mg sodium, 40 mg potassium<br />
compliments.<strong>ca</strong>/inspired 19
The great taste you love with 25% less sodium.<br />
Almost everyone’s happy about it.<br />
Every meal is an opportunity<br />
suggested serving<br />
Knorr ® Sidekicks ® side dishes now have flavours<br />
with 25% less sodium and the delicious taste<br />
your family has always loved.<br />
Every meal is an opportunity TM<br />
Sidekicks.<strong>ca</strong><br />
Look for the “25% less sodium” fl ash on Knorr Sidekicks packages available now. Trade-mark owned or used under license by Unilever Canada, Toronto, Ontario M4W 3R2
tip<br />
this Sensations by<br />
compliments original<br />
flatbread is delicious and<br />
completely versatile. our<br />
recipe (page 29) uses pears<br />
and brie, but you <strong>ca</strong>n try<br />
topping with apples and<br />
Camembert, cranberries<br />
and goat cheese or<br />
avo<strong>ca</strong>do and brie.<br />
cook<br />
Winter is the perfect time to…<br />
Learn which five treats are a must on your dessert table (page 22) … entertain friends and family with one of our<br />
sensational parties (page 25) … cook the ultimate turkey dinner (page 32) … make fast, easy and flavourful meals any<br />
night of the week (page 38) ... turn a global staple into three hearty dishes (page 42) … warm up with simple Indian<br />
cuisine (page 44) … treat yourself to healthy foods (page 47).<br />
compliments.<strong>ca</strong>/inspired 21
sweet<br />
tidings<br />
Looking to give your<br />
holiday recipe box an<br />
update? Chef Ryan<br />
Skelton of the Sobeys<br />
Culinary Centre gave<br />
us his five favourites,<br />
guaranteed to<br />
simplify holiday<br />
baking and have your<br />
friends begging for<br />
the recipes.<br />
Chocolate Truffles<br />
Our truffle switch-ups are right on trend: they combine sweet with savoury for a satisfying<br />
flavour twist on this classic indulgence.<br />
Prep time: 5 min. Total time: 25 min., plus 2 to 3 hours chilling time Makes: 36 small truffles<br />
1 / 2 cup (125 mL) 35% whipping cream<br />
1 tbsp (15 mL) sugar<br />
Pinch of salt<br />
10 oz (284 g) <strong>Compliments</strong> Semi-Sweet<br />
Chocolate Chips<br />
1 cup (250 mL) <strong>Compliments</strong> Cocoa,<br />
for coating<br />
tip<br />
Have fun rolling truffles<br />
in a few different<br />
toppings: try espresso<br />
powder, shredded<br />
coconut, chopped nuts<br />
or icing sugar.<br />
1. Combine cream, sugar and salt in a saucepan<br />
over low heat. When bubbles form around the<br />
edges of pan, turn off the heat. Don’t boil. Let<br />
steep for 5 min.<br />
2. Stir in chocolate chips until melted and<br />
smooth. Transfer chocolate mixture to a clean<br />
container, cover and refrigerate until firm (about<br />
2 hours).<br />
3. Sift cocoa onto a plate. Using cool hands,<br />
gloves or a melon baller, shape chocolate<br />
mixture into small balls and roll in cocoa to coat.<br />
Transfer to a parchment paper-lined baking tray<br />
and refrigerate until firm. Store in an airtight<br />
container in the fridge for up to 2 weeks, or in the<br />
freezer for up to 2 months.<br />
per serving (1 truffle): 60 <strong>ca</strong>lories, 1 g protein,<br />
3.5 g total fat, 2 g saturated fat, 5 mg cholesterol,<br />
6 g <strong>ca</strong>rbohydrates, 1 g fibre, 10 mg sodium,<br />
3 mg potassium<br />
Switch it up:<br />
honey-thyme truffles<br />
Replace sugar with 1 tbsp (15 mL)<br />
<strong>Compliments</strong> Liquid Honey and add 3<br />
to 5 stems of fresh thyme to cream.<br />
Heat and steep 5 min. Remove stems;<br />
stir in chocolate chips. Chill, form and<br />
roll as with chocolate truffles.<br />
Red Hot Truffles Mix 3 / 4 tsp<br />
(4 mL) <strong>ca</strong>yenne pepper into cream.<br />
Heat, steep, chill, form and roll as with<br />
chocolate truffles.<br />
Chai Tea Truffles Add<br />
2 chai tea bags and 1 / 2 tsp (3 mL)<br />
ginger powder to cream. Heat and<br />
steep as with chocolate truffles.<br />
Remove tea bags, stir in chocolate<br />
chips; chill and form as with base<br />
recipe. Roll in <strong>Compliments</strong> Shredded<br />
Sweetened Coconut.<br />
22 <strong>Inspired</strong> | winter 2009
Almond-Orange Cookies<br />
Prep time: 20 min. Total time: 35 min., plus at least 1 hour<br />
for chilling Makes: 40 cookies<br />
1 cup (250 mL) <strong>Compliments</strong> All Purpose Flour<br />
1 / 2 cup (125 mL) cornstarch<br />
Pinch of salt<br />
3 / 4 cup (175 mL) unsalted butter, room temperature<br />
3 / 4 cup (175 mL) icing sugar<br />
1 large egg, lightly beaten<br />
2 tbsp (30 mL) finely grated orange zest<br />
1 pkg (100 g) <strong>Compliments</strong> Ground Almonds<br />
<strong>Compliments</strong> Slivered Almonds, for garnish<br />
1. Sift flour, cornstarch and salt into a mixing bowl. Mix and set<br />
aside. In another bowl, cream butter with icing sugar. Add egg<br />
and orange zest and mix well to distribute the zest. Mix in<br />
ground almonds. Stir in flour mixture to form a dough.<br />
2. Press dough together and roll into a long tube about 1 1 / 2 in.<br />
(4 cm) in diameter. Wrap in parchment paper, then plastic wrap.<br />
Refrigerate for at least 1 hour or overnight.<br />
3. Preheat oven to 300 o F (150 o C). Unwrap and slice cookies<br />
1 / 4 in. (5 mm) thick, pressing one slivered almond into the centre of<br />
each cookie. Bake on a parchment paper-lined tray for<br />
12 to 15 min., or until cookie edges are lightly browned. Cool on<br />
wire rack and store in an airtight container for up to 2 weeks.<br />
per serving (2 cookies): 70 <strong>ca</strong>lories, 1 g protein, 4.5 g total fat,<br />
2.5 g saturated fat, 15 mg cholesterol, 7 g <strong>ca</strong>rbohydrates, 0 g fibre,<br />
10 mg sodium, 2 mg potassium<br />
tip<br />
wrap this dough log tightly with<br />
Parchment paper and plastic wrap and<br />
keep it in the freezer for up to two months.<br />
Chocolate fruit & nut Bark<br />
Prep time: 5 min. Total time: 15 min., plus 2 to 3 hours for chilling<br />
Makes: 30 pieces<br />
4 cups (1 L) <strong>Compliments</strong> Semi-Sweet Chocolate Chips<br />
1 / 4 tsp (1 mL) ground <strong>ca</strong>rdamom<br />
1 / 2 cup (125 mL) <strong>Compliments</strong> Unsweetened Coconut<br />
1 / 2 cup (125 mL) <strong>Compliments</strong> Dried and Sweetened Blueberries<br />
1 / 2 cup (125 mL) <strong>Compliments</strong> Dried Apricots, chopped and divided<br />
1 / 3 cup (75 mL) <strong>Compliments</strong> Chopped Walnuts, divided<br />
3.5 oz (100 g) white baking chocolate<br />
1. In a heat-proof bowl, melt chocolate chips in the microwave using 1 min. bursts<br />
on medium power, stirring in between. Stir in <strong>ca</strong>rdamom, coconut, blueberries<br />
and half of the apricots and walnuts. Spread chocolate mixture into a plastic<br />
wrap-lined 13 x 9 in. (3 L) baking dish and smooth the surface. Refrigerate until<br />
well set, about 2 hours.<br />
2. Melt white chocolate in the microwave using short bursts on medium power,<br />
stirring in between. Cool until chocolate no longer feels hot to the touch. Letting<br />
white chocolate drip off the end of a spoon, drizzle the surface of the dark<br />
chocolate first verti<strong>ca</strong>lly, then horizontally. Sprinkle with remaining dried apricots<br />
and nuts. Return to the fridge for at least 40 min., or until very firm. Break into<br />
pieces, pack into an airtight container and store in a cool dry place up to 3 weeks.<br />
per serving (1 PIECE): 220 <strong>ca</strong>lories, 3 g protein, 12 g total fat, 6 g saturated fat,<br />
0 mg cholesterol, 27 g <strong>ca</strong>rbohydrates, 3 g fibre, 0 mg sodium, 0 mg potassium<br />
go online For a list of must-have baking tools,<br />
visit compliments.<strong>ca</strong>/inspired<br />
compliments.<strong>ca</strong>/inspired 23
Short-order goodies:<br />
Spiced nuts are an easy homemade treat<br />
everyone loves. Mix 2 cups (500 mL) of<br />
nuts (almonds, pe<strong>ca</strong>ns and <strong>ca</strong>shews) with<br />
a beaten egg white and 1 / 4 tsp (1 mL) to<br />
1 / 2 tsp (2 mL) each of your favourite spices<br />
(cinnamon, <strong>ca</strong>yenne and cumin work well).<br />
Spread onto a parchment paper-lined tray and<br />
bake at 300°F (150°C) for 30 min. For an even<br />
easier idea, drizzle pretzels with melted white<br />
and dark chocolate and set in the fridge.<br />
Maple-Walnut Fudge<br />
Don’t have a <strong>ca</strong>ndy thermometer? Visit<br />
compliments.<strong>ca</strong>/inspired for some handy tips to<br />
help you know when your fudge is ready.<br />
Prep time: 15 min. Total time: 45 min., plus cooling<br />
Makes: 36 pieces<br />
2 cups (500 mL) sugar<br />
1 / 2 cup (125 mL) <strong>Compliments</strong> Pure Maple Syrup<br />
3 / 4 cup (175 mL) milk<br />
De<strong>ca</strong>dent Chocolate Squares<br />
In Step 2 of this recipe, we “temper” the eggs (bring them up to temperature) by first<br />
mixing a small amount of the warm chocolate mixture into the egg mixture. Don’t skip<br />
this important step or the eggs will cook.<br />
Prep time: 30 min. Total time: 60 min., plus chilling time Makes: 60 squares<br />
1 pkg (512 g) <strong>Compliments</strong> Chocolate Chip<br />
Cookie Dough<br />
1 / 2 cup (125 mL) unsalted butter<br />
3 / 4 cup (175 mL) 35% cream<br />
1 / 4 cup (60 mL) coffee liqueur<br />
2 1 / 2 cups (625 mL) <strong>Compliments</strong> Semi-Sweet<br />
Chocolate Chips and Chunks<br />
6 <strong>Compliments</strong> Large Eggs<br />
2 / 3 cup (150 mL) sugar<br />
1. Preheat oven to 300°F (150°C). Line a<br />
13 x 9 in. (3 L) baking pan with parchment<br />
paper. Press cookie dough into the bottom<br />
of the pan and bake for 10 min. Remove<br />
from oven and reduce temperature to<br />
275°F (140°C).<br />
2. Meanwhile, heat butter, cream and liqueur<br />
in a small saucepan. Remove from heat, add<br />
chocolate chips and stir until smooth. In a<br />
mixing bowl, whisk eggs and sugar until pale<br />
yellow. Temper the eggs by adding a bit of the<br />
chocolate mixture to the egg mixture. Slowly<br />
add the rest of the chocolate mixture into eggs<br />
and stir until well blended.<br />
3. Pour chocolate mixture over the cookie base<br />
and bake until chocolate has set, about 45 min.<br />
Remove from oven, let cool completely and<br />
refrigerate overnight. Use parchment paper<br />
to lift the squares out of the pan and cut into<br />
60 pieces with a hot knife. Store in an airtight<br />
container in the fridge up to 1 week.<br />
per serving (1 square): 130 <strong>ca</strong>lories,<br />
2 g protein, 7 g total fat, 4 g saturated fat,<br />
30 mg cholesterol, 14 g <strong>ca</strong>rbohydrates,<br />
1 g fibre, 35 mg sodium, 3 mg potassium<br />
Pinch of salt<br />
2 tbsp (30 mL) unsalted butter<br />
1 tsp (5 mL) pure vanilla extract<br />
1 pkg (100 g) <strong>Compliments</strong> Chopped Walnuts,<br />
toasted and cooled<br />
1. Mix sugar, maple syrup, milk and salt in a<br />
large saucepan. Cook over low heat (without<br />
stirring) until the sugar dissolves and the mixture<br />
comes to a boil.<br />
2. Cook mixture until it reaches 234°F to 240°F<br />
(112°C to 116°C) on a <strong>ca</strong>ndy thermometer, or until a<br />
teaspoonful forms a soft, flexible ball when dropped<br />
into cold water. Remove pan from heat and add<br />
butter. Do not stir. Let fudge cool to 110°F (43°C) or<br />
until the bottom of the pan feels barely warm to the<br />
touch, 30 to 45 min.<br />
3. Stir in vanilla and beat fudge with a wooden<br />
spoon until it is slightly thickened. Add walnuts and<br />
continue beating until fudge begins to lose its glossy<br />
finish. Quickly spread fudge evenly into an oiled or<br />
parchment paper-lined 8 in. (2 L) square pan. Cool<br />
completely before cutting into squares. Store in an<br />
airtight container in the fridge for up to 1 week.<br />
per serving (1 PIECE): 80 <strong>ca</strong>lories, 1 g protein,<br />
2.5 g total fat, 0.5 g saturated fat, 5 mg cholesterol,<br />
15 g <strong>ca</strong>rbohydrates, 0 g fibre, 10 mg sodium,<br />
10 mg potassium<br />
Festive touch:<br />
Simplicity is best when packing up goodies to<br />
give as gifts. Elegantly show<strong>ca</strong>se your treats by<br />
placing them in Mason jars and tying on a string<br />
of gold ribbon. They’re also lovely wrapped in<br />
cellophane or placed in a teacup or decorative<br />
box. You <strong>ca</strong>n also give away your baking secrets<br />
by including the recipe with the gift.<br />
Sweet Staples Keep these chocolate supplies<br />
in your pantry and you’ll always be ready to bake.<br />
<strong>Compliments</strong> Semi-Sweet<br />
Chocolate Chips and Chunks,<br />
300 g, $1.99<br />
<strong>Compliments</strong> Cocoa, 250 g, $3.49<br />
24 <strong>Inspired</strong> | winter 2009
festive cocktail party<br />
celebration time<br />
From brunch to cocktails to an elegant dinner, enjoy three fantastic<br />
parties complete with food, drink and decorating ideas. We’ve made<br />
entertaining so easy, all you need to do is add the people.<br />
<strong>ca</strong>sual brunch buffet<br />
elegant evening dinner<br />
compliments.<strong>ca</strong>/inspired 25
<strong>ca</strong>sual<br />
brunch<br />
buffet<br />
Lay out a generous savoury<br />
spread and relax –<br />
everyone <strong>ca</strong>n just help themselves<br />
to a little of what they like.<br />
savoury bites<br />
Think beyond the typi<strong>ca</strong>l sweet pastries<br />
for a brunch. Round out your buffet with<br />
savoury bite-size items like sausage rolls.<br />
Try IT: <strong>Compliments</strong> Puff Pastry Uncooked<br />
Sausage Rolls, 800 g, $8.29<br />
the drink<br />
sparkling<br />
grapefruit punch<br />
In a punch bowl or pitcher, dissolve<br />
1 / 3 cup (75 mL) <strong>Compliments</strong> Liquid Honey<br />
in 1 cup (250 mL) <strong>Compliments</strong> Ruby Red<br />
Grapefruit Juice. Add 3 more cups (750 mL)<br />
grapefruit juice, 1 bottle (750 mL) <strong>Compliments</strong><br />
Carbonated Mineral Water and lemon slices; stir.<br />
Garnish with pineapple wedges.<br />
Serves 8 (1 cup/250 mL each): 100 <strong>ca</strong>lories,<br />
1 g protein, 25 g <strong>ca</strong>rbohydrates, 10 mg<br />
sodium, 25 mg potassium<br />
get fresh<br />
A lightly dressed green salad complements<br />
rich brunch fare beautifully and is easy for<br />
you to toss together at the last minute.<br />
Try IT: <strong>Compliments</strong> Italian Salad Blend,<br />
284 g, $3.29
Cheesy Mushroom Strata<br />
PREP TIME: 35 min. TOTAL TIME: 75 min., plus chilling time SERVES: 8<br />
3 tbsp (45 mL) <strong>Compliments</strong> Pure Olive Oil<br />
1 pkg (170 g) <strong>Compliments</strong> Organic Sliced Portabella Mushrooms, diced<br />
2 tbsp (30 mL) finely diced shallots<br />
1 tbsp (15 mL) chopped fresh thyme<br />
6 cups (1.5 L) cubed day-old bread<br />
1 cup (250 mL) <strong>Compliments</strong> Balance Part Skim Mozzarella<br />
Shredded Cheese, divided<br />
6 <strong>Compliments</strong> Large Eggs<br />
2 1 / 2 cups (625 mL) milk<br />
1 / 4 tsp (1 mL) paprika<br />
1 / 4 tsp (1 mL) <strong>ca</strong>yenne pepper<br />
Salt and pepper to taste<br />
1. Brush a 9 x 11-in. (23 x 28 cm) baking dish with 1 tbsp (15 mL) oil and<br />
set aside. Heat remaining oil in a skillet over medium-high heat and sauté<br />
mushrooms and diced shallots until tender. Stir in fresh thyme, season with<br />
salt and pepper and cool slightly.<br />
2. In a mixing bowl, toss sautéed mushrooms, cubed bread and 1 / 2 cup<br />
(125 mL) cheese; spread mixture evenly in dish.<br />
3. Whisk together eggs, milk, paprika, <strong>ca</strong>yenne, salt and pepper. Pour egg<br />
mixture over the bread mixture, wrap with foil and refrigerate for 3 to 4 hours<br />
or overnight.<br />
4. Bake in an oven preheated to 350°F (177°C). After 20 min., remove foil<br />
and sprinkle strata with remaining shredded cheese; bake for an additional<br />
20 to 25 min., until the top is golden and bubbly. Cool slightly; cut into<br />
squares and serve.<br />
per serving ( 1 / 8 of the recipe): 250 <strong>ca</strong>lories, 14 g protein, 14 g total fat,<br />
4.5 g saturated fat, 160 mg cholesterol, 19 g <strong>ca</strong>rbohydrates, 1 g fibre,<br />
410 mg sodium, 250 mg potassium<br />
classic combo<br />
Nothing says brunch like smoked salmon and cream cheese on a<br />
bagel. For a stunning presentation, display the salmon on a platter<br />
with lemon wedges, sliced red onions and <strong>ca</strong>pers.<br />
Try it: Sensations by <strong>Compliments</strong> Smoked Atlantic Salmon,<br />
125 g, $5.99<br />
set the scene<br />
Citrus fruit centrepieces are fun, punchy and easy to put together –<br />
great for a daytime celebration. For a buffet party, don’t be afraid<br />
to embrace the mismatched look by pairing plain and patterned<br />
plates and servingware.<br />
stylish brew<br />
A stainless steel percolator<br />
melds style and function,<br />
keeping up to 12 cups of<br />
coffee fresh and hot for<br />
your guests.<br />
Try it: <strong>Compliments</strong> Culinaire<br />
Coffee Percolator, $59.97<br />
party trick<br />
seT UP A COFFEE AND TEA STATION IN A SEPARATE AREA TO<br />
AVOID A BOTTLENECK AT THE BUFFET TABLE.<br />
compliments.<strong>ca</strong>/inspired 27
festive<br />
cocktail<br />
party<br />
A fun drink, delicious<br />
nibbles and a few friends.<br />
You’ve got the beginnings of a<br />
memorable evening.<br />
some like it hot<br />
A variety of hot appetizers are a must at a cocktail<br />
party. Serve in rounds throughout the evening. Start<br />
the first wave when your guests have arrived and<br />
wait an hour before serving the next.<br />
Try IT: Sensations by <strong>Compliments</strong> Uncooked<br />
Coconut Breaded Shrimp, 340 g, $5.99; Sensations<br />
by <strong>Compliments</strong> Thai Golden Purse Hors D’œuvres,<br />
330 g, $6.99; Sensations by <strong>Compliments</strong> Hors<br />
D’œuvre Collection, 800 g, $11.99<br />
set the scene<br />
A modern take on the holiday<br />
colour scheme, pistachio is fresh and<br />
contemporary. Going monochromatic<br />
keeps things simple – just accent with<br />
silver holiday decorations for some<br />
festive sparkle.<br />
28 <strong>Inspired</strong> | winter 2009
Layered Smoked<br />
Salmon spread<br />
Prep time: 35 min. Total time: 35 min.,<br />
plus chilling Serves: 8<br />
1 pkg (250 g) <strong>Compliments</strong> Light Cream<br />
Cheese, room temperature<br />
1 / 4 cup (60 mL) sour cream<br />
2 tsp (10 mL) lemon zest<br />
1 / 2 tsp (2 mL) each salt and white pepper<br />
2 tbsp (30 mL) each fresh chives, parsley<br />
and dill, finely chopped<br />
2 pkgs (250 g) Sensations by <strong>Compliments</strong><br />
Smoked Atlantic Salmon<br />
1 tbsp (15 mL) honey mustard<br />
Parsley leaves, chives, dill fronds<br />
(for garnish)<br />
1. Line a small bowl, around 5 1 / 2 -in. (14 cm) in<br />
diameter, with plastic wrap and set aside. Beat<br />
cream cheese and sour cream together until<br />
smooth. Add lemon zest and season with salt<br />
and white pepper.<br />
sweet ending<br />
Don’t forget to add some festive sweet<br />
treats into the mix. Put them out toward<br />
the end of the evening to signal the party<br />
is coming to a close.<br />
new<br />
Try IT: Sensations by <strong>Compliments</strong> Mini<br />
Butter Tarts, 360 g, $3.89; Sensations by<br />
<strong>Compliments</strong> Mini Butter Pe<strong>ca</strong>n Tarts,<br />
360 g, $3.89; Sensations by <strong>Compliments</strong><br />
Mini Pumpkin Tarts, 300 g, $3.99.<br />
CARaMELIZED ONION, PEAR &<br />
BRIE FLATBREADs<br />
Prep time: 20 min. Total time: 40 min.<br />
Serves: 8<br />
2 tbsp (30 mL) <strong>Compliments</strong> Extra Virgin<br />
Olive Oil, divided<br />
1 medium-size onion, thinly sliced<br />
2 tbsp (30 mL) fresh thyme, chopped<br />
Salt and pepper to taste<br />
1 Sensations by <strong>Compliments</strong> Original<br />
Flatbread<br />
1 large pear, peeled, cored and thinly sliced<br />
1 / 2 wheel (100 g) <strong>Compliments</strong> Brie Double<br />
Cream Cheese, sliced and cut into 1 in.<br />
(2.5 cm) pieces<br />
1. Preheat oven to 400°F (200°C). Heat 1 tbsp<br />
(15 mL) oil in a non-stick skillet over medium-low<br />
heat and slowly cook onions, stirring oc<strong>ca</strong>sionally,<br />
until soft and <strong>ca</strong>ramel coloured, about 25 min.<br />
Add thyme and salt and pepper to taste.<br />
2. Brush flatbread with remaining oil and spread<br />
onions evenly overtop. Fan pear slices evenly<br />
overtop bread. Season pear lightly with salt and<br />
pepper, then cover with brie pieces.<br />
3. Bake in centre of oven for 10 to 12 min. The<br />
bottom of the flatbread should be crisp, the brie<br />
melted and the pears tender. Let cool slightly,<br />
slice into 16 wedges and serve.<br />
per serving (2 wedges): 100 <strong>ca</strong>lories,<br />
3 g protein, 5 g total fat, 2 g saturated fat,<br />
5 mg cholesterol, 11 g <strong>ca</strong>rbohydrates,<br />
1 g fibre, 135 mg sodium, 10 mg potassium<br />
2. Mix half of the cream cheese mixture with<br />
the fresh chives, parsley and dill; set aside.<br />
Finely chop the smoked salmon and combine<br />
with remaining cream cheese mixture and<br />
honey mustard until well blended.<br />
3. Spread smoked salmon cream cheese into<br />
bottom of prepared bowl and smooth top with<br />
a spatula before spreading the herb-flavoured<br />
cream cheese overtop. Smooth, cover with<br />
plastic wrap and refrigerate overnight.<br />
4. Unmold by using the plastic wrap to gently lift.<br />
Transfer to a serving tray, inverted, so the salmon<br />
layer is on top. Gently remove plastic wrap and<br />
serve with <strong>Compliments</strong> Water Crackers.<br />
per serving (2 tbsp/30 ml): 170 <strong>ca</strong>lories,<br />
10 g protein, 13 g total fat, 6 g saturated fat,<br />
50 mg cholesterol, 3 g <strong>ca</strong>rbohydrates,<br />
0 g fibre, 650 mg sodium, 20 mg potassium<br />
the drink<br />
CRANBerry Gin FIZZ<br />
In a pitcher, gently crush 3 rosemary<br />
sprigs, 1 / 3 cup (75 mL) icing sugar and peel<br />
of 1 lemon until fragrant. Add 2 cups<br />
(500 mL) <strong>Compliments</strong> Lemonade, stirring to dissolve<br />
the sugar, and 2 cups (500 mL) <strong>Compliments</strong><br />
Cranberry Cocktail, 8 oz (250 mL) gin or vodka and<br />
1 bottle (750 mL) <strong>Compliments</strong> Carbonated Mineral<br />
Water. Garnish with 1 cup (250 mL) frozen<br />
cranberries. Add ice and serve.<br />
serves 8 (1 cup/250 ML each):<br />
160 <strong>ca</strong>lories, 20 g <strong>ca</strong>rbohydrates,<br />
10 mg sodium, 1 mg potassium<br />
party trick<br />
Enlist your guests to help serve appetizers and refill drinks.<br />
It’ll Get people mingling and take the pressure off you.<br />
compliments.<strong>ca</strong>/inspired 29
elegant<br />
evening<br />
dinner<br />
Break out the china for a<br />
meal that’s as simple<br />
as it is celebratory.<br />
Now that’s worth toasting.<br />
season’s greetings<br />
No need to rush to the table. Welcome<br />
guests with a special <strong>ca</strong>napé and a cocktail<br />
before sitting down.<br />
Try IT: Sensations by <strong>Compliments</strong> Seafood<br />
Phyllo Canapés, 192 g, $9.99; Sensations by<br />
<strong>Compliments</strong> Phyllo Canapés, 240 g, $6.99.<br />
spinach Salad with Peppered Goat Cheese & Beets<br />
Prep time: 20 min. Total time: 40 min. Serves: 8<br />
4 medium-size fresh beets, green<br />
tops removed<br />
1 tbsp (15 mL) Sensations by<br />
<strong>Compliments</strong> Aged Balsamic<br />
Vinegar of Modena<br />
1 1 / 2 tsp (7 mL) <strong>Compliments</strong><br />
Liquid Honey<br />
1 1 / 2 tsp (7 mL) Dijon mustard<br />
1 / 4 tsp (1 mL) each salt and pepper<br />
1 / 4 cup (60 mL) <strong>Compliments</strong><br />
Extra Virgin Olive Oil<br />
2 / 3 pkg (208 g) <strong>Compliments</strong> Organic<br />
Baby Spinach<br />
1 / 2 log (63 g) <strong>Compliments</strong> Pepper Goat’s<br />
Milk Cheese, crumbled<br />
1 / 2 cup (125 mL) <strong>Compliments</strong> Walnut<br />
Halves, toasted and chopped<br />
1. Place beets in a microwave-safe baking<br />
dish, cover with salted water and a lid or<br />
plastic wrap punched with steam holes.<br />
Cook on high for 20 min. or until beets<br />
are tender. Drain, cover with fresh cold<br />
water and set aside to cool.<br />
2. Whisk together the balsamic vinegar,<br />
honey, Dijon and salt. Add oil in a thin<br />
stream, whisking until incorporated.<br />
3. Peel cooled beets with a paring knife and<br />
cut into cubes. In a large bowl, dress baby<br />
spinach and arrange beets on top. Sprinkle<br />
with crumbled goat cheese and garnish with<br />
walnuts. Serve immediately.<br />
per serving ( 1 / 8 of the recipe): 140 <strong>ca</strong>lories,<br />
3 g protein, 12 g total fat, 2.5 g saturated fat,<br />
5 mg cholesterol, 9 g <strong>ca</strong>rbohydrates,<br />
2 g fibre, 190 mg sodium, 75 mg potassium<br />
30 <strong>Inspired</strong> by <strong>Compliments</strong> | winter 2009
Mini Potatoes with<br />
Brown Butter & Herbs<br />
Prep time: 10 min. Total time: 25 min. Serves: 8<br />
1 bag (907 g) <strong>Compliments</strong> Yellow Petites<br />
Potatoes, scrubbed and halved<br />
1 / 4 cup (60 mL) <strong>Compliments</strong> Sliced Almonds<br />
3 tbsp (45 mL) <strong>Compliments</strong> Organic<br />
Unsalted Butter<br />
1 / 4 cup (60 mL) fresh flat leaf parsley, chopped<br />
2 tbsp (30 mL) fresh thyme, chopped<br />
Zest of 1 lemon, plus 1 tbsp (15 mL) juice<br />
1 / 2 tsp (2 mL) salt<br />
main event<br />
Set out a beautiful smoked ham as<br />
the centrepiece of your meal – you’ll<br />
be certain to hear oohs and aahs.<br />
Try IT: Sensations by <strong>Compliments</strong><br />
Spiral Sliced Hickory Smoked<br />
Honey Ham, $3.99/lb<br />
1. In a covered saucepan, bring 2 in. (5 cm) of<br />
salted water and potatoes to a simmer and<br />
steam until just fork tender, about 12 to 15 min.<br />
Meanwhile, toast almonds in a large, dry skillet,<br />
over medium heat, tossing oc<strong>ca</strong>sionally, until<br />
golden brown, about 5 min. Remove almonds<br />
from skillet and set aside.<br />
2. Add butter to skillet and swirl over low heat until<br />
butter stops frothing and turns a light brown colour,<br />
about 25 seconds.<br />
3. Remove from heat and add herbs, lemon juice,<br />
lemon zest and toasted almonds; mix well. Add<br />
drained, steamed potatoes and toss gently to<br />
coat. Season with salt and pepper to taste, and<br />
serve warm.<br />
per serving ( 1 / 8 of the recipe): 130 <strong>ca</strong>lories,<br />
3 g protein, 5 g total fat, 3 g saturated fat,<br />
10 mg cholesterol, 20 g <strong>ca</strong>rbohydrates, 3 g fibre,<br />
150 mg sodium, 20 mg potassium<br />
set the scene<br />
For a special meal, dress up<br />
your table with added details<br />
like chargers, separate glasses<br />
for water and wine and linen<br />
napkins. Other festive details<br />
like <strong>ca</strong>ndles, flowers and<br />
simple place <strong>ca</strong>rds are perfect<br />
finishing touches.<br />
wine pairing<br />
The smokey, nutty and<br />
tangy flavours of this meal<br />
will work well with either<br />
a light-bodied, slightly<br />
spicy red or a rich,<br />
buttery white.<br />
Try it: <strong>Compliments</strong> Culinaire<br />
Charger Plates, $2.49 each<br />
hot chocolate<br />
A great meal deserves an equally<br />
special ending. Individual desserts<br />
like rich, chocolatey lava <strong>ca</strong>kes<br />
warmed in the oven are always a hit.<br />
new<br />
Try IT: Sensations by <strong>Compliments</strong><br />
Molten Chocolate Lava Cake,<br />
440 g, $7.49<br />
party trick<br />
TO KEEP THE CONVERSATION Flowing, HAVE your guests move<br />
to a more <strong>ca</strong>sual area for coffee and dessert.<br />
compliments.<strong>ca</strong>/inspired 31
est turkey dinner<br />
For the most stress-free holiday ever, follow our guide to create your best<br />
festive meal yet. Chef Ian Dowsett of the <strong>Compliments</strong> Culinary Centre at George<br />
Brown College, has come up with the ultimate turkey, dressing and gravy. All you<br />
have to do is figure out which of our fabulous sides to pair them with.<br />
Ultimate Roast Turkey<br />
Prep time: 10 min. Total time: 4 hours Serves: 8 plus leftovers<br />
2 tbsp (30 mL) salted butter, softened<br />
1 shallot, minced<br />
2 cloves garlic, minced<br />
1 tbsp (15 mL) each pulled and chopped fresh savory, sage and<br />
thyme leaves, stems reserved<br />
2 tbsp (30 mL) <strong>Compliments</strong> Chicken Broth, 30% Less Sodium<br />
1 9 lb (4 kg) unstuffed <strong>Compliments</strong> Butter Basted, Young, Grain<br />
Fed Turkey, thawed<br />
1. Preheat oven to 350°F (180°C). In a small bowl, mix together<br />
butter, shallots, garlic, herbs and broth, to create a compound butter.<br />
Place the turkey in a roasting pan just big enough to hold it.<br />
2. Carefully separate the skin from the breast meat, using your<br />
fingers. Place a spoonful of the compound butter under the<br />
skin of each breast. Massage on skin side to distribute evenly.<br />
Separate the turkey’s leg skin from the flesh and massage butter<br />
into each side. Place herb stems in the turkey’s <strong>ca</strong>vity and pat the<br />
surface of the skin dry before putting the turkey in the oven.<br />
3. Roast for 3 hours, or 20 min. per pound. Using the drippings<br />
from the turkey, baste every hour. If the skin starts to get too dark,<br />
lightly cover with foil creased in the middle like a tent. To test for<br />
doneness, insert a digital thermometer into the thigh without<br />
touching the bone. Remove turkey from oven at 175°F (80°C) and<br />
let it rest, tented with foil, on a platter while you make the gravy.<br />
(Monitor turkey’s internal temperature while resting to ensure<br />
that it reaches 180°F/82°C.) Serve and <strong>ca</strong>rve tableside.<br />
per serving (218 G/ 1 / 2 lb per person): 410 <strong>ca</strong>lories,<br />
39 g protein, 27 g total fat, 14 g saturated fat,<br />
180 mg cholesterol, 3 g <strong>ca</strong>rbohydrates,<br />
0 g fibre, 250 mg sodium, 20 mg potassium<br />
Recipe Starter: <strong>Compliments</strong> Butter Basted, Young,<br />
Grain Fed Turkey, $2.39/lb, $5.27/kg (stuffed or unstuffed)<br />
32 <strong>Inspired</strong> | winter 2009
new<br />
Recipe Starter:<br />
Sensations by <strong>Compliments</strong><br />
Roasted Garlic & Rosemary<br />
Croutons, 125 g, $2.49<br />
Recipe Starter: Sensations by<br />
<strong>Compliments</strong> Balsamic Fig & Maple<br />
Marinade, 350 mL, $2.99<br />
Sausage, Chestnut &<br />
Onion Dressing<br />
Prep time: 10 min. Total time: 40 min.<br />
Serves: 8<br />
1 tbsp (15mL) <strong>Compliments</strong> Pure Olive Oil<br />
1 large onion, diced<br />
2 celery stalks, diced<br />
2 cloves garlic, minced<br />
1 lb (500 g) lean ground pork<br />
1 cup (250 mL) chopped chestnuts, scored,<br />
roasted and peeled<br />
1 tsp (5 mL) each pulled and roughly<br />
chopped fresh savory, sage and thyme<br />
leaves, stems reserved for the turkey<br />
3 cups (750 mL) Sensations by <strong>Compliments</strong><br />
Roasted Garlic & Rosemary Croutons<br />
1 / 2 cup (125 mL) <strong>Compliments</strong> Chicken<br />
Broth, 30% Less Sodium<br />
1. In a saucepan, heat oil and sauté onions<br />
until soft. Add celery and garlic; cook for<br />
2 min. Add pork and brown, 5 to 7 min. Add<br />
chestnuts and stir to mix in. Remove from<br />
heat. Add herbs, croutons and broth;<br />
mix together.<br />
2. Transfer to a round or rectangular baking<br />
dish (13 x 9 in. or 10 in. across/3 L) and bake<br />
at 350°F (180°C) for 20 min.<br />
Balsamic Fig & maple Gravy<br />
Prep time: 10 min. Total time: 30 min.<br />
Serves: 8<br />
2 shallots, minced<br />
1 clove garlic, minced<br />
2 tbsp (30 mL) flour<br />
2 cups (500 mL) <strong>Compliments</strong> Chicken<br />
Broth, 30% Less Sodium, divided<br />
4 tbsp (60 mL) Sensations by <strong>Compliments</strong><br />
Balsamic Fig & Maple Marinade<br />
1. Remove all but 2 tbsp (30 mL) of fat from<br />
turkey roasting pan. Place pan on medium heat<br />
on top of the stove. Add shallots and cook for<br />
2 min. Add garlic and cook for 1 min.<br />
2. Stir in flour and cook, on low, for 2 min.<br />
Add enough broth to cover solids in pan and stir.<br />
Bring to a simmer and add the rest of the broth<br />
in stages, letting gravy come back to a simmer<br />
each time before adding more. Once all broth<br />
has been added, simmer for 2 min. more.<br />
3. Add balsamic marinade, bring to a boil,<br />
take off heat and strain into a serving dish.<br />
per serving (2 1 / 2 TBSP/37 ML): 50 <strong>ca</strong>lories,<br />
1 g protein, 3.5 g total fat, 1 g saturated fat,<br />
5 mg cholesterol, 5 g <strong>ca</strong>rbohydrates, 0 g fibre,<br />
210 mg sodium, 80 mg potassium<br />
Braised Fennel<br />
Prep time: 10 min. Total time: 55 min.<br />
Serves: 8<br />
2 bulbs fresh fennel (anise) trimmed and<br />
cut into 8 wedges each<br />
1 leek, white part only, halved lengthwise,<br />
rinsed and then cut again lengthwise into<br />
8 pieces<br />
4 stems fresh thyme, leaves pulled and<br />
roughly chopped, stems reserved<br />
1 / 2 cup (125 ml) <strong>Compliments</strong> Chicken Broth,<br />
30% Less Sodium<br />
2 tbsp (30 ml) fresh lemon juice<br />
1. Preheat oven to 350°F (180°C). Place<br />
fennel and leeks in a single layer in a 13 x 9 in.<br />
(3 L) baking dish. Place thyme stems overtop.<br />
Combine broth and lemon juice and pour<br />
over vegetables.<br />
2. Cover with lid or foil and braise in the oven for<br />
45 min. When the fennel is tender remove from<br />
oven, remove thyme stems and top with fresh<br />
thyme leaves before serving.<br />
per serving ( 1 / 8 of the recipe): 25 <strong>ca</strong>lories,<br />
1 g protein, 0 g total fat, 0 g saturated fat,<br />
0 mg cholesterol, 6 g <strong>ca</strong>rbohydrates,<br />
2 g fibre, 70 mg sodium, 280 mg potassium<br />
per serving ( 1 / 8 of the recipe):<br />
260 <strong>ca</strong>lories, 14 g protein, 12 g total fat,<br />
3.5 g saturated fat, 40 mg cholesterol,<br />
21 g <strong>ca</strong>rbohydrates, 1 g fibre, 210 mg sodium,<br />
360 mg potassium<br />
tip<br />
for easy <strong>ca</strong>rving, Remove the entire breast, place it on a <strong>ca</strong>rving<br />
board and cut the meat across the grain. the sliced turkey looks<br />
appealing on the platter and better yet, everyone gets a bite of<br />
the flavour-enhanced skin.<br />
compliments.<strong>ca</strong>/inspired 33
natural flavour<br />
Stock up on fresh herbs for all your<br />
festive recipes.<br />
<strong>Compliments</strong><br />
Rosemary, $2.29<br />
<strong>Compliments</strong><br />
Thyme, $2.29<br />
<strong>Compliments</strong><br />
Sage, $2.29<br />
Potato-Cauliflower Mash with Goat Cheese<br />
Prep time: 10 min. Total time: 50 min. Serves: 8<br />
4 cups (1 L) white potatoes, peeled and cut into 1 / 2 in. (1 cm) chunks<br />
3 cups (750 mL) <strong>ca</strong>uliflower, cut into small florets<br />
1 pkg (150 g) <strong>Compliments</strong> Fine Herb Goat’s Milk Cheese<br />
1 tsp (5 mL) salt<br />
Dash of pepper<br />
1. Put potatoes in a saucepan and cover with cold salted water. Bring to<br />
a boil and simmer until tender, 15 to 20 min. Strain and reserve.<br />
2. Cook <strong>ca</strong>uliflower in boiling water until tender, around 10 min.<br />
Strain and reserve.<br />
Roasted Root Vegetables with Cabernet Glaze<br />
Prep time: 10 min. Total time: 40 min. Serves: 8<br />
1 tsp (5 mL) salted butter<br />
2 tsp (10 mL) <strong>Compliments</strong> Pure Olive Oil<br />
4 <strong>ca</strong>rrots, peeled, split lengthwise and sliced 1 / 4 in. (5 mm) thick<br />
3 parsnips, peeled, split lengthwise and sliced 1 / 4 in. (5 mm) thick<br />
1 celery root (celeriac), washed, peeled, quartered and cut into<br />
1 / 4 in. (5 mm) chunks<br />
3. Combine potatoes, <strong>ca</strong>uliflower, cheese, salt and pepper in a bowl and<br />
mash with a potato masher until blended. It’s fine to have a few lumps.<br />
Transfer to a round or rectangular baking dish (13 x 9 in. or 10 in.<br />
across /3 L) and bake for 20 min. at 350°F (180°C) in a preheated oven.<br />
per serving ( 1 / 8 of the recipe): 100 <strong>ca</strong>lories, 4 g protein, 3.5 g total fat,<br />
2 g saturated fat, 15 mg cholesterol, 13 g <strong>ca</strong>rbohydrates, 2 g fibre,<br />
520 mg sodium, 320 mg potassium<br />
4 shallots, peeled and quartered<br />
2 cloves garlic, peeled and quartered<br />
2 stems fresh rosemary, leaves pulled and coarsely chopped,<br />
stems reserved<br />
1 / 4 tsp (1 mL) salt<br />
4 tbsp (60 mL) Sensations by <strong>Compliments</strong> Blackberry with<br />
Cabernet Sauvignon Vinaigrette<br />
1. Preheat oven to 350°F (180°C). In a high-sided, oven-proof skillet on<br />
medium-high, heat butter and oil. Add <strong>ca</strong>rrots and brown slightly for<br />
1 min. Add parsnips; cook for 1 min. Add celery root, shallots, garlic and<br />
rosemary stems and brown lightly for 1 min. more. Sprinkle with salt,<br />
mix gently and put pan in the oven to bake for 30 min.<br />
2. Remove from oven, remove rosemary stems, add leaves and transfer<br />
to serving dish. Drizzle vinaigrette overtop of vegetables and serve.<br />
per serving ( 1 / 8 of the recipe): 100 <strong>ca</strong>lories, 2 g protein, 2.5 g total fat,<br />
0.5 g saturated fat, 0 mg cholesterol, 19 g <strong>ca</strong>rbohydrates, 3 g fibre,<br />
220 mg sodium, 460 mg potassium<br />
go online Get three new recipes to use<br />
up your turkey leftovers in interesting ways.<br />
Visit compliments.<strong>ca</strong>/inspired<br />
34 <strong>Inspired</strong> | winter 2009
our complete<br />
turkey guide<br />
Everything you need to know to roast the perfect bird.<br />
tool box<br />
HAVE THESE essential kitchen ITEMS<br />
ON HAND BEFORE YOU START<br />
• Roasting pan: Deep with high sides, a large<br />
roasting pan is a must, especially since it’s hard<br />
to fit a turkey into anything else.<br />
• Baster: The suction power of a baster makes it<br />
easy to collect pan drippings and pour them over<br />
the bird as it cooks.<br />
• Thermometer: You <strong>ca</strong>n wiggle the drumstick and<br />
check if juices run clear, but only a thermometer will<br />
tell you with certainty if your bird is cooked.<br />
• Foil: If your turkey gets too dark, cover it with foil<br />
to avoid burning the skin. Tent with foil once it’s<br />
out of the oven to keep warm while it rests.<br />
• Kitchen string: Tying the turkey’s legs<br />
together (trussing) gives the bird a more<br />
traditional presentation.<br />
• Carving knife: A long sharp knife is an absolute<br />
necessity to neatly and easily slice all the meat off<br />
the turkey without making a mess.<br />
final countdown<br />
Follow our schedule for a perfect bird<br />
• 2 days before cooking: Take<br />
your turkey out of the freezer and<br />
defrost it in the fridge.<br />
• 2 hours before cooking:<br />
Take butter out to soften.<br />
• 30 minutes before cooking:<br />
Take turkey out of fridge and place<br />
in roasting pan; prepare compound<br />
butter and spread under turkey<br />
skin; place turkey in the oven.<br />
• Every hour: Baste the turkey<br />
with pan drippings.<br />
• After 3 hours: If the internal<br />
temperature of the turkey has<br />
reached 175°F (80°C), use a meat<br />
thermometer to check, remove<br />
from oven and tent with foil. Let it<br />
rest until the internal temperature<br />
rises to 180°F (82°C), then <strong>ca</strong>rve<br />
(see our tip on page 33). Enjoy!<br />
turkey 911<br />
Chef Ian solves your biggest<br />
holiday-meal challenges<br />
• Frozen turkey: You <strong>ca</strong>n speed up the thawing<br />
process by running cold water over the turkey; just<br />
keep it sealed in its original package.<br />
• Early bird: If your turkey cooked faster than<br />
you’d <strong>ca</strong>lculated, tent it with foil for up to an hour.<br />
If dinner isn’t for a few more hours, <strong>ca</strong>rve the<br />
turkey, soak it in chicken broth and store it in the<br />
fridge, reheat before serving. This is also a great<br />
way to hydrate dry turkey.<br />
• Turkey transfer: To safely get the bird out of<br />
the roasting pan, use strong tongs inserted into the<br />
<strong>ca</strong>vity to lift it onto a platter.<br />
• Burnt pan drippings: Use chicken broth to<br />
make your gravy if the turkey drippings are charred<br />
on the bottom of the pan.<br />
• Thin gravy: To thicken your gravy, whisk in equal<br />
parts of soft butter and flour or mix together a waterand-flour<br />
slurry and slowly add in.<br />
• Soggy dressing: Bake the dressing without a<br />
cover to make it crispier.<br />
• Crunchy dressing: If it’s too dry, stir in a little<br />
hot broth to add moisture without diluting flavour.<br />
taste makers<br />
Personalize your turkey with these<br />
easy seasoning techniques<br />
• compound butter: Mix butter with a combo<br />
of herbs, citrus zest, chopped pancetta, shallots or<br />
garlic. Try our recipe on page 32.<br />
• Bacon: Place strips of raw bacon across the<br />
turkey before it goes in the oven. It adds flavour<br />
as it cooks and creates a crispy skin.<br />
• Brining: Mix 3 L of water with approximately<br />
3 / 4 cup (175 mL) of sea salt and soak the<br />
uncooked turkey in the brine for 24 hours.<br />
• Fillings: Place a combo of onions, herbs, lemon<br />
and garlic in the <strong>ca</strong>vity of the turkey to create<br />
flavour from within.<br />
compliments.<strong>ca</strong>/inspired 35
discover cOMPLIMENTS<br />
From entertaining inspiration to the best<br />
of everyday favourites, experience great<br />
taste at fabulous prices.<br />
weeknight pick-me-up<br />
Enjoy a scoop of smooth vanilla ice cream filled with crunchy praline pe<strong>ca</strong>n clusters<br />
and ribbons of <strong>ca</strong>ramel toffee.<br />
Sensations by <strong>Compliments</strong> Praline clusters & cream ice cream, 1 L, $3.99
Turn to page 61 for<br />
your bonus<br />
reward offerings.<br />
BREAKFAST BOOSTER<br />
Start each day off right by giving yourself the very best with our<br />
refreshingly pure orange juice.<br />
Sensations by <strong>Compliments</strong> 100% pure & natural orange juice,<br />
no Pulp, 1.89 L, 2/$7.00<br />
afternoon treat<br />
Just try to resist our heavenly brownie cookies made with fresh butter<br />
and four delicious kinds of chocolate: Belgian, milk, dark and white.<br />
Sensations by <strong>Compliments</strong> four Chocolate chunk brownie<br />
Cookies, 300 g, $3.29<br />
Treat yourself and your guests this holiday season to Sensations by <strong>Compliments</strong>,<br />
our expanded line of premium, superb-tasting products. Made with high-quality<br />
ingredients, they’re perfect for every oc<strong>ca</strong>sion.<br />
fpo<br />
PARTY STARTER<br />
Our crowd-pleasing coconut breaded shrimp are tender and succulent<br />
with a satisfying crunch. The secret weapon of any savvy host, the<br />
shrimp are ready in less than 10 minutes.<br />
Sensations by <strong>Compliments</strong> Uncooked Coconut Breaded Shrimp,<br />
340 g, $5.99<br />
dinner companion<br />
The sweet and savoury flavours of balsamic vinegar, fig and maple<br />
create a rich and sophisti<strong>ca</strong>ted marinade. Pair with beef, lamb,<br />
chicken or fish to instantly elevate any meal.<br />
Sensations by <strong>Compliments</strong> Balsamic Fig & Maple Marinade,<br />
350 mL, $2.99<br />
compliments.<strong>ca</strong>/inspired 37
monday to friday meals<br />
Use this simple meal plan for fresh, comforting and fast<br />
dinner ideas to get you through the week.<br />
$2.87<br />
per serving<br />
Recipe costs are <strong>ca</strong>lculated by portion of the ingredient used for a full<br />
serving, and include staple ingredients. Go to page 63 for more details.
M T W T F<br />
Poached Eggs Over Potato Hash<br />
Prep Time: 10 min. Total Time: 30 min. Serves: 4<br />
1 tbsp (15 mL) butter<br />
1 small onion, finely chopped<br />
1 cup (250 mL) finely chopped red pepper<br />
4 slices <strong>Compliments</strong> Fully Cooked Bacon,<br />
50% Less Salt<br />
1 pkg (567 g) <strong>Compliments</strong> Shredded Hash Browns<br />
2 tbsp (30 mL) chopped fresh dill<br />
1 / 2 tsp (2 mL) each salt and pepper<br />
1 / 4 cup (60 mL) white vinegar<br />
4 <strong>Compliments</strong> Large Eggs<br />
$3.98<br />
per serving<br />
1. Melt butter in a large, non-stick skillet on medium<br />
heat. Add onion and red pepper; sauté for 5 min. or until<br />
softened. Chop bacon and add to the pan; cook for 2 min.<br />
2. Add hash browns. Cook, stirring oc<strong>ca</strong>sionally, for 7 to<br />
10 min. or until potatoes are heated through and peppers<br />
are fork tender. Stir in dill and season with salt and pepper.<br />
3. Poach eggs in simmering water with vinegar for 4 min. Lift<br />
out using a slotted spoon. Press lightly with a fingertip. The<br />
whites should be firm and the yolks soft. (Turn to page 58<br />
for our poaching instructions). Drain eggs on paper towel<br />
while dividing the warm potato mixture among four serving<br />
plates. Top each one with an egg.<br />
per serving ( 1 / 4 of the recipe): 260 <strong>ca</strong>lories, 12 g protein,<br />
10 g total fat, 4 g saturated fat, 205 mg cholesterol,<br />
33 g <strong>ca</strong>rbohydrates, 3 g fibre, 530 mg sodium,<br />
125 mg potassium<br />
1 pkg <strong>Compliments</strong><br />
Fully-Cooked Bacon,<br />
50% Less Salt, 65 g<br />
1 pkg <strong>Compliments</strong><br />
Shredded Hash<br />
Browns, 567 g<br />
your shopping list<br />
1 <strong>ca</strong>rton <strong>Compliments</strong><br />
Large Eggs<br />
1 small onion<br />
1 red pepper<br />
1 bunch dill<br />
take-home chef<br />
Stock up on these hearty timesavers for<br />
comforting meals on the go.<br />
<strong>Compliments</strong> Three Meat Tourtière, 625 g, $4.99<br />
<strong>Compliments</strong> Chicken Pie with Garden Vegetables,<br />
660 g, $5.99<br />
new<br />
M T W T F<br />
Shrimp Tacos<br />
You <strong>ca</strong>n dress these tacos up with diced tomatoes and a topping made from<br />
equal parts avo<strong>ca</strong>do and light sour cream, blended until smooth.<br />
Prep time: 10 min. Total time: 15 min. Serves: 4<br />
1 tbsp (15 mL) vegetable oil<br />
1 pkg (340 g) frozen, uncooked<br />
<strong>Compliments</strong> Shrimp (51/60 ct),<br />
thawed and peeled<br />
1 / 2 tsp (2 mL) ground cumin<br />
1 clove garlic, minced<br />
1 / 4 tsp (1 mL) each salt and pepper<br />
2 cups (500 mL) <strong>Compliments</strong><br />
Broccoli Slaw<br />
1 / 4 cup (60 mL) loosely packed<br />
cilantro (optional)<br />
1 tbsp (15 mL) fresh lime juice<br />
1 / 2 tsp (2 mL) <strong>Compliments</strong> Louisiana<br />
Hot Sauce<br />
8 hard taco shells<br />
1. Heat a large nonstick wok or skillet<br />
over high heat. Add oil and heat until<br />
almost smoking. Add shrimp, cumin,<br />
garlic, salt and pepper; toss until shrimp<br />
turn pink, about 2 min.<br />
2. Add broccoli slaw, cilantro (if using),<br />
lime juice and hot sauce; cook for 2 min.<br />
or until warmed through; remove from<br />
heat. Divide shrimp and broccoli slaw<br />
among warm taco shells.<br />
per serving (2 tacos): 200 <strong>ca</strong>lories,<br />
12 g protein, 9 g total fat,<br />
1.5 g saturated fat, 135 mg cholesterol,<br />
22 g <strong>ca</strong>rbohydrates, 3 g fibre,<br />
500 mg sodium, 120 mg potassium<br />
1 pkg <strong>Compliments</strong> Shrimp<br />
(51/60 ct), 340 g<br />
1 bottle <strong>Compliments</strong> Louisiana Hot<br />
Sauce, 350 mL<br />
1 head garlic<br />
your shopping list<br />
1 box taco shells<br />
1bag <strong>Compliments</strong> Broccoli<br />
Slaw, 340 g<br />
1 bunch cilantro<br />
1 lime<br />
go online To download the complete shopping<br />
list for the week, visit compliments.<strong>ca</strong>/inspired<br />
compliments.<strong>ca</strong>/inspired 39
M T W T F<br />
Herb & Cheddar Crumb<br />
Pork Chops<br />
Serve these chops with mashed potatoes<br />
and applesauce for the ultimate comfort<br />
food experience.<br />
Prep time: 10 min. Total time: 20 min.<br />
Serves: 4<br />
$4.07<br />
per serving<br />
1 / 2 cup (125 mL) plain dried bread crumbs<br />
1 / 4 cup (60 mL) shredded <strong>Compliments</strong> Five<br />
Year Old Canadian Cheddar Cheese<br />
1 tsp (5 mL) finely chopped fresh rosemary<br />
2 tbsp (30 mL) <strong>Compliments</strong> Honey<br />
Dijon Dressing<br />
1 tbsp (15 mL) vegetable oil<br />
4 bone-in fast-fry pork loin chops<br />
1 / 4 tsp (1 mL) each salt and pepper<br />
1. Preheat broiler. Combine bread crumbs, cheese<br />
and rosemary. Drizzle with honey Dijon dressing<br />
and mix.<br />
2. Heat oil in an oven-proof skillet set over mediumhigh<br />
heat. Season pork chops with salt and pepper;<br />
add to hot pan. Cook on one side for 2 min. or until<br />
golden. Remove pan from heat.<br />
3. Quickly press crumb mixture onto the<br />
uncooked side of each pork chop. Transfer to the<br />
centre rack of the oven and broil for 4 min. or until<br />
the crumb topping is golden and the chops are<br />
just slightly pink in the centre.<br />
per serving (1 chop): 290 <strong>ca</strong>lories,<br />
26 g protein, 15 g total fat, 4.5 g saturated fat,<br />
70 mg cholesterol, 12 g <strong>ca</strong>rbohydrates, 1 g fibre,<br />
400 mg sodium, 310 mg potassium<br />
your shopping list<br />
1 bag plain dried bread crumbs<br />
1 pkg <strong>Compliments</strong> Five Year Old<br />
Canadian Cheddar Cheese, 275 g<br />
1 bunch fresh rosemary<br />
1 bottle <strong>Compliments</strong> Honey Dijon<br />
Dressing, 475 mL<br />
4 bone-in fast-fry pork loin chops<br />
fresh eats on the go<br />
When you’re in a hurry, grab one of these fresh<br />
ready-meals from our deli department.<br />
<strong>Compliments</strong> Balance Red Curry Chicken with Jasmine<br />
Rice and Vegetables, 325 g, $4.99<br />
<strong>Compliments</strong> Beef Noodle with Vegetables and<br />
Green Peppercorn Sauce, 325 g, $4.99<br />
Sensations by <strong>Compliments</strong> Chicken-Mushroom Risotto,<br />
325 g, $5.49<br />
40 <strong>Inspired</strong> | winter 2009
M T W T F<br />
Honey Garlic Beef Stir Fry<br />
Picking up a bag of prepared veggies is a real time-saver. You’ll skip all<br />
the washing and chopping while still using fresh ingredients.<br />
Prep time: 10 min. Total time: 20 min. Serves: 4<br />
1 lb (500 g) stir-fry beef strips or fast-fry steak cut into strips<br />
1 / 2 tsp (2 mL) each salt and pepper<br />
1 / 2 cup (125 mL) <strong>Compliments</strong> Honey Garlic Sauce, divided<br />
$6.08<br />
per serving<br />
M T W T F<br />
Moroc<strong>ca</strong>n Chicken & Spinach Toss<br />
Prep time: 10 min. Total time: 45 min. Serves: 4<br />
1 <strong>ca</strong>n (796 mL) <strong>Compliments</strong> Whole Tomatoes, well drained<br />
8 skinless, boneless chicken thighs (about 1 1 / 2 lb/750 g),<br />
cut into chunks<br />
1 small onion, thinly sliced<br />
2 cloves garlic, thinly sliced<br />
2 tbsp (30 mL) <strong>Compliments</strong> Pure Olive Oil<br />
1 / 3 cup (75 mL) <strong>Compliments</strong> Sultana Raisins<br />
1 1 / 2 tsp (7 mL) ground cumin<br />
1 tsp (5 mL) ground cinnamon<br />
1 / 2 tsp (2 mL) each salt and pepper<br />
1 / 2 pkg (156 g) <strong>Compliments</strong> Organic Baby Spinach<br />
1 tsp (5 mL) balsamic vinegar<br />
4 cups (1 L) cooked couscous<br />
1. Heat a roasting pan in a 425°F (220°C) preheated oven. Cut drained<br />
tomatoes in half. Toss tomatoes with chicken, onion, garlic, olive oil,<br />
raisins, cumin, cinnamon, salt and pepper until well combined. Spread<br />
mixture evenly over the heated pan. Roast for 30 min. or until chicken<br />
is cooked through and the vegetables are tender.<br />
2. Carefully drain off and dis<strong>ca</strong>rd any accumulated pan juices. Add spinach<br />
and cover pan with foil. Return to oven and roast for an additional 5 min.<br />
Remove foil and stir in balsamic vinegar. Serve over couscous.<br />
per serving ( 1 / 4 of the recipe): 560 <strong>ca</strong>lories, 37 g protein, 19 g total fat,<br />
4 g saturated fat, 100 mg cholesterol, 59 g <strong>ca</strong>rbohydrates, 6 g fibre,<br />
890 mg sodium, 390 mg potassium<br />
8 skinless, boneless<br />
chicken thighs<br />
1 <strong>ca</strong>n <strong>Compliments</strong> Whole<br />
Tomatoes, 796 mL<br />
1 head garlic<br />
1 small onion<br />
your shopping list<br />
1 pkg <strong>Compliments</strong><br />
Sultana Raisins, 375 g<br />
1 pkg <strong>Compliments</strong><br />
Organic Baby<br />
Spinach, 312 g<br />
1 pkg couscous<br />
1 / 2 cup (125 mL) water<br />
1 tbsp (15 mL) fresh lime juice<br />
1 tbsp (15 mL) minced fresh ginger<br />
2 tsp (10 mL) cornstarch<br />
1 tbsp (15 mL) vegetable oil<br />
1 pkg (12 oz/340 g) <strong>Compliments</strong> Vegetable Stir Fry<br />
2 green onions, sliced<br />
4 cups (1 L) cooked <strong>Compliments</strong> Basmati Rice<br />
1. Toss beef with salt, pepper and 1 / 4 cup honey garlic sauce; set aside.<br />
Combine the remaining sauce with water, lime juice and ginger. Whisk<br />
in cornstarch. Reserve.<br />
2. Heat oil in a wok or deep skillet set over high heat. Add vegetables.<br />
Stir-fry for 3 to 5 min. or until tender. Transfer to a clean plate.<br />
3. Pour meat mixture into wok and stir-fry for 2 to 3 min. or until slightly<br />
brown. Return vegetables to the pan and toss. Make a well in the centre of<br />
the skillet and pour in sauce mixture; bring to a boil. Mix meat and vegetables<br />
until well-coated in sauce. Stir in green onions and serve over hot rice.<br />
per serving ( 1 / 4 of the recipe): 580 <strong>ca</strong>lories, 35 g protein, 10 g total fat,<br />
3 g saturated fat, 45 mg cholesterol, 87 g <strong>ca</strong>rbohydrates, 6 g fibre,<br />
540 mg sodium, 260 mg potassium<br />
1 lb (500 g) stir-fry beef strips<br />
1 bottle <strong>Compliments</strong> Honey<br />
Garlic Sauce, 350 mL<br />
1 pkg <strong>Compliments</strong> Basmati<br />
Rice, 900 g<br />
2 green onions<br />
your shopping list<br />
1 bag <strong>Compliments</strong> Vegetable<br />
Stir Fry, 340 g<br />
1 piece fresh ginger<br />
1 bag cornstarch<br />
1 lime<br />
$3.89<br />
per serving<br />
compliments.<strong>ca</strong>/inspired 41
ice…3 ways<br />
We’ve taken this pantry staple in three unique directions<br />
– inspired by tastes from around the globe.<br />
Thai Shrimp Soup with Rice<br />
In this Thai-inspired recipe, rice takes the place of noodles.<br />
Add leftover cooked rice to soups and stews for more substance.<br />
PREP TIME: 10 min. Total time: 30 min. Serves: 4<br />
1 tsp (5 mL) vegetable oil<br />
1 / 2 cup (125 mL) very thinly sliced red pepper<br />
Pinch hot pepper flakes<br />
5 cups (1.25 L) <strong>Compliments</strong> Chicken Broth,<br />
30% Less Sodium<br />
2 cups (500 mL) water<br />
1 pkg (340 g) frozen, uncooked <strong>Compliments</strong> Shrimp<br />
(51/60 ct), thawed and peeled<br />
4 tsp (20 mL) each, minced fresh ginger<br />
and fresh lime juice<br />
1 tsp (5 mL) toasted sesame oil<br />
1 1 / 2 cups (375 mL) cooked <strong>Compliments</strong> Calrose Rice<br />
1 / 2 cup (125 mL) lightly packed cilantro leaves<br />
1 / 2 cup (125 mL) mung bean sprouts<br />
1. Heat the oil in a large saucepan until very<br />
hot. Add the red pepper and hot pepper flakes;<br />
cook, stirring, for 1 min. Add the broth and<br />
water; bring to a boil. Stir in the shrimp and<br />
simmer for 1 to 2 min. Stir in the ginger,<br />
lime juice and sesame oil.<br />
2. Divide an equal portion of the rice, cilantro<br />
and bean sprouts between four bowls. Ladle in<br />
hot soup. Serve with lime wedges, if desired.<br />
per serving (2 cups): 180 <strong>ca</strong>lories,<br />
15 g protein, 2.5 g total fat, 0.5 g saturated fat,<br />
135 mg cholesterol, 25 g <strong>ca</strong>rbohydrates,<br />
1 g fibre, 940 mg sodium, 360 mg potassium<br />
42 <strong>Inspired</strong> | winter 2009
Indonesian peanut-Fried Rice<br />
This recipe features a surprising ingredient: cucumber. We<br />
love the tangy, pickled flavour it takes on when it’s cooked.<br />
PREP TIME: 10 min. Total time: 21 min. Serves: 8<br />
1 tbsp (15 mL) vegetable oil, divided<br />
2 <strong>Compliments</strong> Large Eggs<br />
1 / 4 tsp (1 mL) hot red pepper flakes<br />
Pinch salt<br />
1 onion, chopped<br />
1 <strong>ca</strong>rrot, shredded<br />
4 cups (1 L) cooked <strong>Compliments</strong> Calrose Rice<br />
1 cup (250 mL) finely chopped English cucumber<br />
1 / 2 cup (125 mL) <strong>Compliments</strong> Peanut Satay<br />
Cooking Sauce<br />
1 tbsp (15 mL) fresh lime or lemon juice<br />
1. Heat half the oil in a large, non-stick skillet set over medium<br />
heat. Whisk eggs with red pepper flakes and salt. Pour into the<br />
skillet and cook, covered, for 1 to 2 min. or until firmly set. Using a<br />
spatula to lift the edge, roll up the egg and remove from pan. Cut<br />
into thin strips and reserve.<br />
2. Add the remaining oil, onion and <strong>ca</strong>rrot to pan. Cook, stirring<br />
often, for 5 min. Increase the heat to medium-high and cook,<br />
stirring, for 3 min. or until the onion is golden. Add cooked rice,<br />
cucumber, peanut sauce and lemon or lime juice. Cook, tossing,<br />
until heated through. Garnish with reserved eggs.<br />
per serving (1 1 / 2 cups): 420 <strong>ca</strong>lories, 11 g protein, 11 g total fat,<br />
2 g saturated fat, 95 mg cholesterol, 70 g <strong>ca</strong>rbohydrates,<br />
2 g fibre, 520 mg sodium, 140 mg potassium<br />
Be sure to use the juices from the<br />
stewed Tomatoes. You need The<br />
moisture to cook the rice.<br />
Spanish Chicken & Rice<br />
Give this dish a personalized flavour spin by adding other Spanish-style<br />
ingredients such as chorizo sausage and olives.<br />
PREP TIME: 10 min. Total time: 40 min. Serves: 4<br />
1 tbsp (15 mL) vegetable oil<br />
1 1 / 2 lb (750 g) skinless, boneless<br />
chicken breast, cut into<br />
1-inch pieces<br />
1 onion, finely chopped<br />
3 cloves garlic, minced<br />
1 tsp (5 mL) smoked or regular<br />
paprika<br />
1 / 2 tsp (2 mL) each salt and pepper<br />
1 <strong>ca</strong>n (796 mL) <strong>Compliments</strong><br />
Stewed Tomatoes<br />
(including juices)<br />
1 cup (250 mL) uncooked<br />
<strong>Compliments</strong> Calrose Rice<br />
1 / 2 cup (125 mL) thawed frozen peas<br />
1 tsp (5 mL) <strong>Compliments</strong> Louisiana<br />
Hot Sauce<br />
1 / 2 cup (125 mL) finely chopped<br />
fresh parsley<br />
1. Heat oil in a deep, heavy skillet or<br />
Dutch oven set over medium-high heat.<br />
Add chicken, onion, garlic, paprika, salt<br />
and pepper. Cook, stirring often, for<br />
5 min. Stir in tomatoes with juices.<br />
Bring to a boil.<br />
2. Stir in rice. Cover tightly. Reduce the<br />
heat to low. Cook, stirring oc<strong>ca</strong>sionally,<br />
for 25 min. or until rice is tender. Stir in<br />
peas; cook for 1 to 2 min. or until peas<br />
are hot.<br />
3. Just before serving, season with hot<br />
sauce and stir in parsley. Serve with<br />
lemon wedges if desired.<br />
per serving (1 3 / 4 cups): 530 <strong>ca</strong>lories,<br />
49 g protein, 8 g total fat,<br />
2 g saturated fat, 110 mg cholesterol,<br />
61 g <strong>ca</strong>rbohydrates, 5 g fibre,<br />
880 mg sodium, 470 gm potassium<br />
Rice comes in a variety of sizes (from short to long) and flavours<br />
tHE FACTS OF rice <br />
(from sweet to nutty). Here are three we like to keep on hand.<br />
2 49 4 59<br />
Calrose<br />
We love this<br />
medium-grain rice<br />
for its versatility.<br />
Its soft, fluffy and<br />
slightly sticky<br />
texture works well in all these recipes. And its<br />
mild, slightly sweet flavour means it <strong>ca</strong>n be used<br />
in everything from risottos to sushi rolls without<br />
overpowering the dish. Calrose Rice, 750 g<br />
Basmati<br />
A fragrant long-grain rice<br />
originating in India, basmati's<br />
nutty flavour pairs well with<br />
curries and lends great flavour<br />
to pilafs and Indian rice<br />
dishes. You <strong>ca</strong>n use basmati<br />
in place of the <strong>ca</strong>lrose in all<br />
of these recipes – it will have a more pronounced<br />
flavour, texture and bite. Basmati Rice, 900 g<br />
4 59 Jasmine<br />
This Thai long-grain rice has<br />
a similar, but milder flavour<br />
to basmati. Sometimes<br />
flavoured with coconut milk,<br />
it's also a good match with<br />
curries. You <strong>ca</strong>n swap jasmine<br />
for <strong>ca</strong>lrose in the soup and<br />
fried rice for a more defined texture and bite.<br />
Jasmine Rice, 900 g<br />
compliments.<strong>ca</strong>/inspired 43
indian express<br />
Bal Arneson, Coquitlam,<br />
B.C.-based cookbook author<br />
of Everyday Indian<br />
Four fresh, aromatic recipes – all ready in 30 minutes<br />
or less. Guest chef Bal Arneson shows us that Indian<br />
cuisine has a simple side.<br />
Chicken Tikka Masala<br />
Using a bottled sauce in this recipe adds authentic<br />
fast flavour with fewer ingredients and steps.<br />
Prep time: 10 min. Total time: 30 min. Serves: 4<br />
4 tsp (20 mL) <strong>Compliments</strong> Pure Olive Oil<br />
1 / 2 cup (125 mL) finely chopped onion<br />
1 tbsp (15 mL) each finely chopped ginger<br />
and garlic<br />
2 lbs (1 kg) boneless, skinless chicken breasts,<br />
cut into 1-in. (2.5 cm) pieces<br />
1 / 4 tsp (1 mL) salt<br />
1 tbsp (15 mL) tomato paste<br />
1 / 3 cup (75 mL) <strong>Compliments</strong> Crushed Tomatoes<br />
1 cup (250 mL) <strong>Compliments</strong> Tikka Masala<br />
Cooking Sauce<br />
1 / 2 cup (125 mL) yogourt<br />
1 / 2 cup (125 mL) water<br />
1. In a large saucepan, heat olive oil. Add onion, ginger<br />
and garlic and cook on medium–high heat, stirring, for<br />
3 min. Sprinkle chicken pieces with salt and add to pan.<br />
Stir-fry on high for 5 min. Stir in tomato paste, crushed<br />
tomatoes and tikka masala sauce and cook for a few<br />
min. Add yogourt and water and simmer on low until<br />
chicken is done, 8 to 10 min. Serve hot over rice.<br />
per serving ( 1 / 4 of the recipe): 400 <strong>ca</strong>lories,<br />
56 g protein, 13 g total fat, 4 g saturated fat,<br />
145 mg cholesterol, 13 g <strong>ca</strong>rbohydrates, 2 g fibre,<br />
600 mg sodium, 450 mg potassium<br />
44 <strong>Inspired</strong> | winter 2009
Curried Cauliflower<br />
A colourful take on <strong>ca</strong>uliflower, this fragrant side dish includes<br />
vitamin-rich sweet potatoes and crunchy pe<strong>ca</strong>ns.<br />
Prep time: 10 min. Total time: 30 min. Serves: 4<br />
1 tbsp (15 mL) <strong>Compliments</strong> Pure Olive Oil<br />
2 tbsp (30 mL) grated ginger<br />
1 tbsp (15 mL) cumin powder<br />
1 tsp (5 mL) turmeric powder<br />
1 tsp (5 mL) salt<br />
1 cup (250 mL) finely chopped raw sweet potatoes<br />
1 cup (250 mL) water<br />
1 small head of <strong>ca</strong>uliflower, cut or broken into<br />
1 to 2 in. (5 cm) pieces (about 4 cups/1 L)<br />
1 / 4 cup (60 mL) <strong>Compliments</strong> Chopped Pe<strong>ca</strong>ns<br />
1. Heat oil in a large saucepan. Add ginger and cumin and cook for<br />
about 1 min. Add turmeric, salt, sweet potatoes and water. Cover with<br />
a lid and simmer on medium–low heat for 10 to 12 min., stirring from time<br />
to time. The sweet potatoes will become very soft.<br />
2. Add <strong>ca</strong>uliflower, cover tightly and cook for 10 min. Meanwhile, lightly toast<br />
pe<strong>ca</strong>ns by tossing in a dry skillet over medium heat for 5 min.<br />
3. When <strong>ca</strong>uliflower is just fork tender and the sweet potatoes are soft<br />
(some may combine with the water to make a bit of a sauce), turn off heat,<br />
tip into a serving dish and garnish with toasted pe<strong>ca</strong>ns.<br />
per serving ( 1 / 4 of the recipe): 170 <strong>ca</strong>lories, 4 g protein, 10 g total fat,<br />
1 g saturated fat, 0 mg cholesterol, 18 g <strong>ca</strong>rbohydrates, 5 g fibre,<br />
620 mg sodium, 670 mg potassium<br />
Rice & Green Beans with Korma Sauce<br />
Mixing mild and creamy korma sauce with rice adds instant flavour.<br />
Prep time: 5 min. Total time: 20 min. Serves: 4<br />
4 tsp (20 mL) <strong>Compliments</strong> Pure Olive Oil<br />
2 small cloves garlic, minced<br />
1 tbsp (15 mL) finely chopped ginger<br />
1 tbsp (15 mL) ground cumin<br />
3 / 4 cup (175 mL) <strong>Compliments</strong> Korma Cooking Sauce<br />
1 / 4 cup (60 mL) water<br />
1 / 2 tsp (2 mL) salt<br />
1 1 / 2 cups (375 mL) fresh green beans, tipped and tailed and cut in half<br />
3 cups (750 mL) cooked <strong>Compliments</strong> Basmati Rice<br />
1. Heat oil, garlic, ginger and cumin in a saucepan until fragrant, 1 to 2 min.<br />
Stir in korma sauce and water; bring to a light simmer. Add salt and beans;<br />
cook on low, stirring, until beans are slightly softened, 4 to 6 min.<br />
2. Mix in cooked rice and heat, stirring, for a few min. Turn stove off, cover<br />
saucepan and let stand for 5 min. before serving.<br />
per serving ( 1 / 4 of the recipe): 330 <strong>ca</strong>lories, 6 g protein, 11 g total fat,<br />
5 g saturated fat, 5 mg cholesterol, 50 g <strong>ca</strong>rbohydrates, 5 g fibre,<br />
470 mg sodium, 130 mg potassium<br />
tradition with a twist: Sensations by <strong>Compliments</strong> Caramelized<br />
Onion Naan offers a bold new flavour twist on our traditional naan flatbread.<br />
<strong>Compliments</strong> Product Developer Alison Tulett searched high and low to source a naan<br />
that “brings a North Ameri<strong>ca</strong>n flavour profile, while still being authentic to its Indian<br />
roots.” Like the Sensations by <strong>Compliments</strong> Naan, the onion naan is made with ghee, hand<br />
stretched and baked in a tandoor oven. “The <strong>ca</strong>ramelized onion gives a sweet, warm<br />
savoury taste,” says Alison. “It’s addictive!”<br />
new<br />
2 69<br />
Sensations by <strong>Compliments</strong> Caramelized<br />
Onion Naan, 340 g<br />
compliments.<strong>ca</strong>/inspired 45
Spiced Chick peas<br />
A cool and tangy dollop of yogourt makes a great topping on these<br />
flavourful chick peas.<br />
Prep time: 5 min. Total time: 20 min. Serves: 4<br />
2 tbsp (30 mL) <strong>Compliments</strong> Pure Olive Oil<br />
2 small cloves garlic, minced<br />
1 / 2 cup (125 mL) finely chopped onion<br />
1 tbsp (15 mL) each ground coriander and ground cumin<br />
1 tsp (5 mL) ground turmeric<br />
1 <strong>ca</strong>n (796 mL) <strong>Compliments</strong> Diced Tomatoes, lightly drained<br />
1 <strong>ca</strong>n (540 mL) <strong>Compliments</strong> Chick Peas, drained and rinsed<br />
1 / 4 cup (60 mL) lightly packed fresh cilantro leaves, coarsely chopped<br />
1. Heat oil, garlic and onion in a saucepan over medium heat for 2 to 3 min. Stir in ground<br />
coriander, cumin, turmeric and salt to taste; cook until fragrant, about 1 min.<br />
2. Add tomatoes and cook on medium heat, stirring, for 5 min. Add chick peas, turn<br />
heat down and simmer, loosely covered, for 10 to 15 min., stirring oc<strong>ca</strong>sionally. Serve<br />
over rice and garnish with fresh cilantro.<br />
per serving ( 1 / 4 of the recipe): 220 <strong>ca</strong>lories, 9 g protein, 9 g total fat, 1 g saturated fat,<br />
0 mg cholesterol, 26 g <strong>ca</strong>rbohydrates, 6 g fibre, 690 mg sodium, 100 mg potassium<br />
curry in a hurry<br />
<strong>Inspired</strong> by the various cooking styles of Indian cuisine, there are several different<br />
bottled cooking sauces available, ranging from hot and spicy curries to milder,<br />
aromatic marinades. We love the <strong>Compliments</strong> mild, tomato-based Butter Chicken,<br />
creamy Korma with a hint of ground almonds and the light spiciness of Tikka<br />
Masala for curries. Mix any of these sauces with sautéed meat and vegetables for<br />
an easy meal any night of the week.<br />
<strong>Compliments</strong> Butter Chicken Cooking Sauce, 400 mL, $3.59<br />
<strong>Compliments</strong> Tikka Masala Cooking Sauce, 400 mL, $3.59<br />
<strong>Compliments</strong> Korma Cooking Sauce, 400 mL, $3.59<br />
3 59
good eats<br />
This winter, give your body<br />
a boost the natural way<br />
a good<br />
source of<br />
vitamin c<br />
Boost Your<br />
Immunity<br />
Cold and flu season is here.<br />
Getting the right nutrients<br />
in your diet will help give<br />
your immune system a<br />
fighting chance.<br />
Garlic<br />
the goods: Garlic has long been used to<br />
fight respiratory infections. Its potential<br />
antibacterial, antifungal and antiviral properties<br />
are linked to allicin, an antioxidant produced<br />
when garlic is cut.<br />
how to get it: Chopping will release the<br />
allicin but cooking is thought to minimize its<br />
effects, so raw garlic or lightly cooked garlic is<br />
the way to go. Add raw, chopped garlic to salad<br />
dressings, salsas and dips, and at the end of<br />
cooking, to soups and pastas.<br />
Pomegranate, Grapefruit & Mint Salad<br />
Wow your taste buds with our antioxidant-rich fruit salad – it’s a delicious way<br />
to boost your immune system.<br />
Prep time: 10 min. Total time: 25 min. Serves: 4<br />
3 ruby red grapefruits, juice reserved<br />
2 tbsp (30 mL) <strong>Compliments</strong><br />
Liquid Honey<br />
1 / 4 tsp (1 mL) ground <strong>ca</strong>rdamom<br />
1 / 2 tsp (2 mL) finely grated lime zest<br />
1 / 2 cup (125 mL) pomegranate seeds<br />
1 tbsp (15 mL) thinly sliced fresh mint<br />
1. Peel and segment grapefruits<br />
(see our tip on page 58). Squeeze the<br />
remaining grapefruit membranes over a<br />
separate bowl to <strong>ca</strong>pture about 2 tbsp<br />
(30 mL) additional grapefruit juice.<br />
Dis<strong>ca</strong>rd membranes.<br />
2. Mix grapefruit juice with honey,<br />
<strong>ca</strong>rdamom and zest. Pour mixture over<br />
grapefruit segments, add pomegranate<br />
seeds and gently toss to combine. Let<br />
stand for at least 15 min. (or cover and<br />
refrigerate overnight). Add mint just<br />
before serving.<br />
per serving ( 1 / 2 cup): 110 <strong>ca</strong>lories,<br />
1 g protein, 0 g total fat, 0 g saturated<br />
fat, 0 mg cholesterol, 30 g <strong>ca</strong>rbohydrates,<br />
0 g fibre, 0 mg sodium, 330 mg potassium,<br />
vit. C 120% daily value.<br />
Citrus Fruit<br />
the goods: Oranges, grapefruit and other<br />
citrus fruit support your immune system<br />
through a variety of antioxidants, including<br />
vitamins C, A and E as well as other vitamins<br />
and minerals such as magnesium, potassium,<br />
folate and vitamin B 6 .<br />
how to get it: Lucky for us, citrus fruit are<br />
plentiful (and less expensive) during the winter<br />
months when we need them most. Eat daily as<br />
one of your eight to 10 servings of fruits and<br />
vegetables – they’re great on their own or in<br />
salads and desserts.<br />
Green Tea<br />
the goods: Considered a cure-all in many<br />
Asian countries, green tea contains powerful<br />
antioxidants known as <strong>ca</strong>techins and<br />
polyphenols, which are not easily found in<br />
fruits and vegetables.<br />
how to get it: Drinking tea daily could help<br />
boost your immune system; drinking it while<br />
you have a cold helps combat symptoms,<br />
unstuffing your nose, soothing your throat<br />
and increasing hydration.<br />
compliments.<strong>ca</strong>/inspired 47
Soothe Your<br />
Stomach<br />
Rich and de<strong>ca</strong>dent holiday<br />
foods <strong>ca</strong>n send your digestive<br />
system haywire. Help get things<br />
back to normal with these<br />
tummy settlers.<br />
Whole Grains<br />
the goods: Whole grains such as oats,<br />
brown rice, whole-grain whole-wheat, barley<br />
and even popcorn help improve digestion by<br />
promoting healthy bacteria in your digestive<br />
system. Whole grains are also a source of<br />
several nutrients including fibre, B vitamins,<br />
antioxidants and trace minerals such as iron<br />
and magnesium.<br />
how to get it: Aim to eat at least three<br />
servings of whole grains a day. Use whole-grain<br />
whole-wheat breads for sandwiches, switch<br />
from white to brown rice and enjoy a bowl of<br />
plain air-popped popcorn on movie night.<br />
Ginger<br />
the goods: Ginger is used as a natural<br />
anti-inflammatory and has been proven to<br />
reduce nausea. This ancient spice contains the<br />
beneficial antioxidant gingerol, which supports<br />
overall health.<br />
how to get it: Add a slice of fresh ginger<br />
or 1 / 4 tsp (1 mL) to 1 / 2 tsp (2 mL) of ground<br />
ginger to a cup of tea or a bowl of chicken soup<br />
to quell churning tummies.<br />
Probiotic Yogourt<br />
the goods: Probiotics are healthy bacteria<br />
naturally found in our digestive system. The<br />
active probiotics found in some yogourts are<br />
thought to help support our digestive system<br />
by decreasing harmful bacteria.<br />
how to get it: Eaten daily, probiotics are<br />
thought to improve digestion and <strong>ca</strong>lm upset<br />
stomachs. Start your day off with a bowl of<br />
plain yogourt mixed with some fruit and muesli<br />
or eat it as an afternoon snack. Be aware that<br />
while yogourt is delicious in recipes, cooking<br />
it kills the probiotics.<br />
low in<br />
saturated<br />
fat<br />
Multigrain Blueberry-Ginger Muffins<br />
Oats and ginger make these tasty muffins the perfect tummy-friendly snack.<br />
Prep time: 10 min. Total time: 35 min. Makes: 12 muffins<br />
2 cups (500 mL) whole-wheat flour<br />
1 / 2 cup (125 mL) <strong>Compliments</strong> Organic<br />
Quick Oats<br />
1 / 2 cup (125 mL) cornmeal<br />
2 tsp (10 mL) ground ginger<br />
1 tsp (5 mL) each baking powder and<br />
baking soda<br />
1 1 / 2 cups (375 mL) plain, low-fat yogourt<br />
1 / 2 cup (125 mL) <strong>Compliments</strong><br />
Liquid Honey<br />
1 / 3 cup (75 mL) vegetable oil<br />
1 <strong>Compliments</strong> Large Egg<br />
1 cup (250 mL) <strong>Compliments</strong> Frozen<br />
Wild Blueberries<br />
1. Preheat oven to 400°F (200°C). Line<br />
a 12-cup muffin pan with paper liners.<br />
2. In a large bowl, combine flour, oats,<br />
cornmeal, ginger, baking powder and<br />
baking soda. In a separate bowl, whisk<br />
yogourt with honey, oil and egg. Make<br />
a well in the dry ingredients and pour<br />
in the wet ingredients. Stir until dry<br />
ingredients are just moistened. Add<br />
frozen blueberries; gently stir just<br />
until combined. Do not overmix.<br />
3. Divide the batter evenly between the<br />
lined muffin cups. Bake 20 to 25 min.<br />
or until the tops spring back lightly<br />
when touched.<br />
per serving (1 muffin): 220 <strong>ca</strong>lories,<br />
6 g protein, 8 g total fat, 1.5 g saturated fat,<br />
20 mg cholesterol, 36 g <strong>ca</strong>rbohydrates,<br />
4 g fibre, 120 mg sodium, 170 mg potassium<br />
healthy start Essential ingredients to make good-for-you meals.<br />
<strong>Compliments</strong> Balance Whole Wheat Spaghetti, 375 g, $1.99<br />
<strong>Compliments</strong> Walnut Halves, 100 g, $1.99<br />
<strong>Compliments</strong> Liquid Honey, 500 g, $5.49<br />
<strong>Compliments</strong> Organic Quick Oats, 1 kg, $2.79<br />
<strong>Compliments</strong> Frozen Wild Blueberries, 600 g, $4.49<br />
48 <strong>Inspired</strong> | winter 2009
Rev up Your<br />
Energy<br />
Shorter days, hectic schedules<br />
and heavy meals all work to zap<br />
our energy levels. Give yourself<br />
a healthy jump-start with these<br />
energy-rich foods.<br />
Nuts<br />
the goods: Walnuts, almonds, pe<strong>ca</strong>ns and<br />
other nuts are made up of a combination of<br />
protein, fat and fibre, which give you energy.<br />
It takes longer to burn the energy from protein<br />
than <strong>ca</strong>rbs, so you’ll stay energized for longer<br />
than if you ate, say, a handful of chips. Nuts<br />
also contain vitamin E and several essential<br />
minerals such as magnesium, selenium, copper,<br />
manganese, thiamin, niacin, folate, phosphorus<br />
and zinc.<br />
how to get it: Enjoy 1 / 4 cup (60 mL) daily<br />
tossed into salads and pastas or as a snack to<br />
tide you over between meals.<br />
Dried Fruits<br />
the goods: When you feel your blood sugar<br />
dropping, reach for unsweetened dried fruit such<br />
as apricots, prunes, raisins and cranberries. The<br />
natural sugars will perk you up, but the fibre will<br />
protect you against an artificial spike, helping<br />
you avoid the inevitable crash associated with<br />
sugary drinks and treats. Studies show that<br />
dried fruits may also have more concentrated<br />
amounts of the antioxidants and nutrients found<br />
in their fresh counterparts.<br />
how to get it: As well as a great afternoon<br />
snack on their own, you <strong>ca</strong>n add to cereal,<br />
oatmeal, yogourt, baked goods, salads or stews.<br />
Walnut & Arugula Pesto Pasta<br />
Energy-boosting walnuts give this pesto dish an inspired twist.<br />
Prep time: 10 min. Total time: 25 min. Serves: 4<br />
1 pkg (375 g) <strong>Compliments</strong> Balance<br />
Whole Wheat Spaghetti<br />
2 lemons<br />
9 <strong>Compliments</strong> Walnut Halves<br />
1 1 / 2 cups (375 mL) fresh arugula leaves,<br />
lightly packed<br />
1 cup (250 mL) fresh parsley leaves,<br />
lightly packed<br />
3 tbsp (45 mL) grated Parmesan cheese<br />
2 cloves garlic<br />
1 tsp (5 mL) salt<br />
1 / 2 tsp (2 mL) pepper<br />
3 tbsp (45 mL) <strong>Compliments</strong> Extra<br />
Virgin Olive Oil<br />
2 cups (500 mL) grape<br />
tomatoes, halved<br />
1. Cook pasta according to package<br />
directions. Meanwhile, halve lemons<br />
and juice to make 2 tbsp (30 mL) juice.<br />
Reserve remaining halves.<br />
2. Chop walnuts finely in a food processor.<br />
Add arugula, parsley, Parmesan, lemon<br />
juice, garlic and half of the salt and pepper;<br />
blend until all ingredients are finely<br />
chopped. With motor running, drizzle in<br />
olive oil and blend until smooth.<br />
3. Drain pasta, reserving 1 / 2 cup (125 mL)<br />
of the cooking water. Toss pasta with<br />
pesto and enough warm cooking water<br />
to get a moist consistency. Add tomatoes<br />
and toss gently. Season with additional<br />
fresh-squeezed lemon juice and remaining<br />
salt and pepper (or to taste).<br />
per serving (1 1 / 2 cups): 520 <strong>ca</strong>lories,<br />
17 g protein, 18 g total fat, 3 g saturated<br />
fat, 5 mg cholesterol, 75 g <strong>ca</strong>rbohydrates,<br />
10 g fibre, 670 mg sodium, 310 mg<br />
potassium, folate 45% daily value.<br />
a good<br />
source of<br />
folate<br />
Iron-rich Proteins<br />
the goods: Iron-rich proteins such as beef<br />
and beans are our best sources of iron. This<br />
important mineral helps <strong>ca</strong>rry oxygen around the<br />
body through our blood, supports the immune<br />
system and helps us produce energy from the<br />
food we eat. Many Canadians, particularly<br />
women, have low iron levels.<br />
how to get it: Lean beef, lamb, pork and trout<br />
are particularly iron rich. Beans and legumes<br />
are also a good source. Be sure to pair iron-rich<br />
foods with those that are high in vitamin C to<br />
improve absorption.<br />
the vitamin d factor: Montreal-based nutritionist Mario Lalancette weighs in on the<br />
importance of vitamin D and how to get it during over<strong>ca</strong>st winter months.<br />
“We need vitamin D to help maximize <strong>ca</strong>lcium absorption and maintain good bone health, but it’s also associated with the prevention of<br />
certain types of <strong>ca</strong>ncer. Exposure to UVB rays from the sun is the best source of vitamin D. Since sun <strong>ca</strong>n be hard to come by in the winter,<br />
vitamin D-fortified milk, fatty fish and fish oils are good alternatives. I’d also recommend a vitamin D supplement to anyone age 50 or older.”<br />
compliments.<strong>ca</strong>/inspired 49
try<br />
BECEL BUTTERY TASTE<br />
With a buttery taste you’ll love, but 80% less saturated fat than butter,<br />
you <strong>ca</strong>n indulge your heart’s desire.<br />
Visit www.loveyourheart.<strong>ca</strong><br />
A healthy diet low in saturated and trans fats may reduce the risk of heart disease. Becel Buttery Taste margarine is low in saturated fat and has no trans fat.<br />
Trade-mark owned or used under license by Unilever Canada, Toronto, Ontario M4W 3R2.
compliments.<strong>ca</strong><br />
For even more recipes, tips and ideas for the holidays<br />
HAVE YOUR SAY<br />
Log on and tell us what you<br />
think. Rate our recipes and<br />
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post your comments.<br />
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MAKE MEAL PLANNING EASIER<br />
STEP 1: SAVE<br />
Store all your favourite recipes<br />
and food inspiration in your<br />
personal online recipe box.<br />
STEP 2: ORGANIZE<br />
Map out your meals for the<br />
week by adding your saved<br />
recipes to our simple<br />
meal-planning <strong>ca</strong>lendar.<br />
STEP 3: SHOP<br />
With a click of the mouse,<br />
instantly create a shopping<br />
list of all the ingredients<br />
you’ll need for a week’s<br />
worth of meals.<br />
FIND GREAT RECIPES<br />
Calling all budding chefs! Look<br />
for 14 web-exclusive gourmet<br />
recipes for the holidays. Be<br />
sure to check out our Baked<br />
Oysters with Brie and flaky<br />
Pear & Cheese Strudel.<br />
Get more of what you love in <strong>Inspired</strong> at compliments.<strong>ca</strong>/inspired<br />
compliments.<strong>ca</strong>/inspired 51
festive fun for kids<br />
Keep the little people in your life busy this holiday season with<br />
fun activities that even the grown-ups will enjoy!<br />
give them a decorating project<br />
If the weather outside is frightful and the kids are acting far from<br />
delightful, try a fun decorating project to keep them entertained. The<br />
new <strong>Compliments</strong> Gingerbread Cookie Kit comes with gingerbread<br />
people, snowmen and all the icing, sprinkles, <strong>ca</strong>ndies and jawbreakers<br />
they’ll need for decorating. The <strong>Compliments</strong> Collection Gingerbread<br />
House Kit comes with snowmen, trees and five kinds of <strong>ca</strong>ndy to<br />
build a classic gingerbread house. Just put down an old tablecloth<br />
and let their imaginations run free.<br />
<strong>Compliments</strong> Gingerbread<br />
Cookie Kit, 454 g, $4.99<br />
<strong>Compliments</strong> Collection<br />
Gingerbread House Kit,<br />
1.5 kg, $12.99<br />
new<br />
52 <strong>Inspired</strong> | winter 2009
host a classic holiday<br />
movie marathon<br />
Invite your neighbours, family and friends over to watch<br />
a few holiday classics old and new – Frosty the Snowman,<br />
Elf, Home Alone or The Sound of Music are always fun.<br />
While the adults munch on spiced nuts and mulled wine,<br />
the kids will love snacking on popcorn and <strong>Compliments</strong><br />
Junior Disney Pizzarific Pepperoni or Three Cheese<br />
Pizzas. Grab the blankets and hit the lights!<br />
challenge them to a<br />
snowman-making contest<br />
Head outside, find a large<br />
patch of snow and challenge<br />
the neighbourhood kids to a<br />
snowman-making contest.<br />
Organize different <strong>ca</strong>tegories<br />
like tallest, fattest, most unique<br />
and most festive-looking,<br />
then let the kids go wild.<br />
Reward the challengers with<br />
a snack: <strong>Compliments</strong> Junior<br />
Disney Beyond the Orchard<br />
Tart or Sweet Apple Slices,<br />
<strong>Compliments</strong> Junior Disney<br />
Pow-Pack Mozzarella Cheese<br />
Snacks and some hot chocolate<br />
will do the trick.<br />
fun fuel up<br />
<strong>Compliments</strong> Junior Disney Beyond<br />
the Orchard Tart or Sweet Apple<br />
Slices, 285 g, $3.99<br />
<strong>Compliments</strong> Junior Disney Pow-Pack<br />
Mozzarella Cheese Snacks, 168 g, $3.29<br />
fpo<br />
movie snacks<br />
<strong>Compliments</strong> Junior Disney Pizzarific<br />
Pepperoni Pizza, 200 g, $2.49<br />
<strong>Compliments</strong> Junior Disney Pizzarific<br />
Three Cheese Pizza, 200 g, $2.49<br />
set up a board game tournament<br />
Put on some tunes, light the fire and take out your favourite board games for some family<br />
fun. Play kids against adults, girls against boys or pair the oldest with the youngest and<br />
see who reigns as champion. Keep the energy up by serving <strong>Compliments</strong> Junior Disney<br />
Mickey Bites Cheddar Crackers, <strong>Compliments</strong> Junior Disney Dippity’s Baby-Cut Carrots &<br />
Ranch Dip and <strong>Compliments</strong> Junior Disney Pulp-Free Mini Orange Juice. Victory has never<br />
tasted so good.<br />
food for champions<br />
<strong>Compliments</strong> Junior Disney Mickey<br />
Bites Cheddar Crackers,<br />
6 x 28 g, $2.29<br />
<strong>Compliments</strong> Junior Disney Dippity’s<br />
Baby-Cut Carrots & Ranch Dip,<br />
213 g, $3.69<br />
<strong>Compliments</strong> Junior Disney Pulp-Free<br />
Mini Orange Juice, 8 x 180 mL, 2/$7.00<br />
©Disney, ©Disney/Pixar
TASTE TESTED<br />
de<strong>ca</strong>dent<br />
delights<br />
Five <strong>Compliments</strong> Consumer<br />
Taste Panelists share their<br />
picks for this season’s top<br />
showstopper desserts.<br />
layers of chocolate and hazelnut<br />
Sensations by compliments Chocolate<br />
Hazelnut Cake, 800 g, $12.99<br />
the goods: Chocolate <strong>ca</strong>ke is layered with<br />
hazelnut mousse and covered with a semisweet<br />
chocolate glaze for a rich treat. It is<br />
beautifully finished with dulce de leche drizzle,<br />
white chocolate flakes and whole hazelnuts<br />
sitting on cream rosettes.<br />
the review: “This <strong>ca</strong>ke was<br />
definitely elegant looking. It had<br />
great hazelnut flavour and was<br />
light tasting. When I sliced it, it<br />
looked nice and neat on the plate.”<br />
–Raymond Rosario<br />
chocolate-enrobed profiteroles<br />
Sensations by compliments<br />
Chocolate Profiterole Cake,<br />
700 g, $14.99<br />
the goods: Built on a sweet chocolate<strong>ca</strong>ke<br />
base, creamy and flaky profiteroles are<br />
piled high and smothered in a dark Belgian<br />
chocolate glaze. For an even more stunning<br />
presentation, the <strong>ca</strong>ke is studded with<br />
whipped cream rosettes. Just garnish with<br />
some mint and it’s ready to be savoured.<br />
the review: “This is a<br />
special-oc<strong>ca</strong>sion <strong>ca</strong>ke for<br />
sure. The chocolate icing<br />
was very rich and sweet, the<br />
pastry was flaky and filled<br />
with smooth cream and the<br />
<strong>ca</strong>ke was soft and dense. It’s a<br />
chocolate lover’s dream.”<br />
–Weslie Gu<strong>ca</strong><br />
54 <strong>Inspired</strong> | winter 2009
affordable indulgence<br />
Sensations by compliments Petit<br />
Dessert Collection, 600 g<br />
the goods: Four de<strong>ca</strong>dent flavours in<br />
one box: Triple Chocolate Mousse, Truffle,<br />
Strawberry Cheese<strong>ca</strong>ke and Tiramisù, all<br />
in elegant individual servings.<br />
the review: “This collection had<br />
something for everyone – sweet, rich<br />
and smooth. They are all beautiful<br />
looking on the plate too. Just<br />
serve with tea and coffee and<br />
you’ll have a great dessert for<br />
guests.” –Joseph Clarkson<br />
meltingly good chocolate mountain<br />
Sensations by compliments Mont Belge<br />
Fondant, 320 g, $9.99<br />
the goods: A pleasure for the senses, your guests<br />
will love watching the rich chocolate sauce slowly<br />
melt, trickling over the velvety mousse layers below.<br />
the review: This looked like something you<br />
would get in a restaurant – and it really<br />
turns into a beautiful, lava-flowing<br />
dessert! The taste was rich, smooth<br />
and fresh. My wife and kids were<br />
surprised when I brought this out;<br />
they had never seen anything like this<br />
before.” –Dennis Stokoe<br />
11 99 a smooth after-dinner treat<br />
Sensations by compliments<br />
Ultimate Tiramisù, 650 g, $ 8.99<br />
the goods: This classic Italian<br />
dessert combines ladyfingers, espresso<br />
and creamy mas<strong>ca</strong>rpone cheese topped<br />
with sweet cocoa and chocolate curls.<br />
the review: “Other<br />
store-bought tiramisù don’t<br />
come close to this one – it<br />
tastes homemade! The<br />
espresso coffee was<br />
nice and strong and the<br />
mas<strong>ca</strong>rpone topping was<br />
very silky.” –Tina Hrabovsky<br />
go online To rate and comment on <strong>Compliments</strong><br />
products yourself, visit compliments.<strong>ca</strong><br />
compliments.<strong>ca</strong>/inspired 55<br />
our<br />
panelists<br />
The <strong>Compliments</strong><br />
Consumer Taste Panel, a<br />
team of regular shoppers<br />
like you, have direct input<br />
into every new product<br />
we develop. Each item is<br />
tasted by the panelists<br />
who assess how they look<br />
and taste. Based on their<br />
comments, we determine<br />
if the item is ready for<br />
stores or needs further<br />
testing. We’re confident<br />
that only the best make<br />
it onto store shelves and<br />
into your shopping <strong>ca</strong>rt.
cooking class<br />
Old School: Chef Ian teaches<br />
Elizabeth the benefits of<br />
whisking egg whites by hand.<br />
“You <strong>ca</strong>n use an electric<br />
mixer, but when you do it by<br />
hand you <strong>ca</strong>n feel the whites<br />
getting firmer, which prevents<br />
you from overmixing.”<br />
rise up<br />
<strong>Inspired</strong> reader Elizabeth Touchie gets a one-on-one soufflé class with<br />
our very own Chef Ian Dowsett.<br />
Burlington, Ontario resident and small business owner Elizabeth Touchie loves<br />
to cook and experiment with new recipes but had never attempted to make a<br />
classic soufflé. When we brought her down to the <strong>Compliments</strong> Culinary Centre<br />
at George Brown College in Toronto, she couldn’t wait to start cooking. “I’m<br />
really looking forward to having a professional show me how,” she said.<br />
Chef Ian began by walking Elizabeth through the steps. “A soufflé is actually<br />
a very easy recipe once you get the hang of a few techniques, like folding,”<br />
he explained. After trying out the steps herself and finally tasting her creation,<br />
we had to ask: Would you make it again? “Definitely,” said Elizabeth. “My<br />
favourite part of the experience was all the great tips I got from Chef Ian.<br />
He was an excellent teacher.”<br />
BAKER’s HELPER<br />
Every great dish starts with<br />
high-quality ingredients such as<br />
these large eggs from <strong>Compliments</strong>.<br />
back to school:<br />
Have a dish you’ve always wanted to try? Email us at editor@compliments.<strong>ca</strong><br />
to be our next Cooking Class student and you could get a one-on-one lesson<br />
with one of our chefs.<br />
56 <strong>Inspired</strong> | winter 2009
Caramelized Shallot & Sage Soufflé<br />
You <strong>ca</strong>n use a thermometer to check if your soufflé is ready, just be gentle so it doesn’t deflate.<br />
When the temperature reaches 165 ° F (74 ° C), the eggs are cooked and the dish is ready.<br />
Prep Time: 30 min. Total Time: 55 min. Serves: 8<br />
4 tbsp (60 mL) unsalted butter, at room<br />
temperature, divided<br />
1 tsp (5 mL) <strong>Compliments</strong> Pure Olive Oil<br />
2 large shallots, thinly sliced<br />
3 tbsp (45 mL) flour<br />
1 1 / 2 cups (375 mL) milk<br />
2 tbsp (30 mL) fresh sage, chopped<br />
6 <strong>Compliments</strong> Large Eggs, separated<br />
1 / 4 tsp (1 mL) salt<br />
Dash of pepper<br />
1. Preheat oven to 425 ° F (220 ° C). Using<br />
1 tbsp of butter, grease a 7- or 8-in. (18- to<br />
20-cm) soufflé dish. Place on a parchment<br />
paper-lined baking tray and set aside.<br />
2. Heat oil and remaining butter in a small<br />
skillet on medium-high heat, add sliced<br />
shallots and <strong>ca</strong>ramelize, stirring frequently,<br />
for about 5 min. or until golden brown.<br />
Add the flour and stir to reach a paste-like<br />
consistency (<strong>ca</strong>lled a roux). Slowly pour in<br />
milk while whisking to prevent lumps. Add<br />
sage and cook gently until thickened, about<br />
10 min.; remove from heat.<br />
3. In a bowl, combine 6 egg yolks with salt<br />
and pepper and beat with a whisk until mixed<br />
thoroughly. Stir into the milk mixture, a little at<br />
a time, to prevent the eggs from scrambling.<br />
Set aside to cool to room temperature.<br />
4. With an electric mixer or by hand, whisk egg<br />
whites to stiff peaks and gently mix (fold) into<br />
the cooled soufflé mixture. Be <strong>ca</strong>reful not to<br />
overmix. Fill prepared dish 3 / 4 full with soufflé<br />
mix and bake for about 25 min.<br />
5. Carefully remove from oven, gently place on<br />
a plate and serve immediately.<br />
per serving ( 1 / 8 of the recipe): 150 <strong>ca</strong>lories,<br />
7 g protein, 11 g total fat, 6 g saturated fat,<br />
160 mg cholesterol, 6 g <strong>ca</strong>rbohydrates,<br />
0 g fibre, 180 mg sodium, 105 mg potassium<br />
the class:<br />
Chef Ian’s top tips for<br />
a perfect soufflé.<br />
“I always separate eggs when<br />
they’re really cold, so the yolk<br />
is firm. Cup your palm and crack the<br />
egg into your hand. Let the egg white<br />
drip through your fingers into a bowl<br />
and transfer the yolks to a separate<br />
bowl. Allow the eggs to come to room<br />
temperature before starting your recipe.”<br />
tip<br />
A soufflé dish has high<br />
sides, giving stability to<br />
the deli<strong>ca</strong>te soufflé. The<br />
shape of the dish also<br />
lends the finished recipe<br />
a more dramatic flair.<br />
“Be patient and go slowly when<br />
adding the roux to the yolks so<br />
you don’t cook the eggs. This is a<br />
key step and a potential danger zone. You<br />
<strong>ca</strong>n use a mixing cup with a spout to make<br />
pouring a little easier.”<br />
go online To get our heavenly Irish Cream Soufflé<br />
recipe, visit compliments.<strong>ca</strong>/inspired<br />
“You need to fold egg whites into<br />
the mixture gradually. I like to divide<br />
the eggs whites into four with a wooden<br />
spoon and then add them in four batches.<br />
It’s also important not to overstir the<br />
mixture at this point.”<br />
compliments.<strong>ca</strong>/inspired 57
kitchen notes<br />
Take a behind-the-scenes look at the tips<br />
and tricks we used this issue.<br />
chef Q&A<br />
making fudge<br />
Q: How do I stop fudge from turning<br />
into taffy? Every time I try to<br />
make fudge, it does not set<br />
properly. I have tried several<br />
recipes and have had no success.<br />
What am I doing wrong?<br />
–Sheena MacDougall<br />
A: One of the key watch-points for fudge is in the<br />
cooling and beating; this develops the sugar crystals<br />
that determine the finished texture.<br />
If the <strong>ca</strong>ndy has been cooked for too long and<br />
reaches too high a temperature, the fudge will quickly<br />
turn into taffy. Allowing the fudge to cool to 122°F<br />
(50°C) before beating until it thickens and lightens<br />
in colour, will result in a smooth and finer-textured<br />
fudge, which is the way I like it. The fudge may need<br />
to sit overnight until properly cooled and set before<br />
you <strong>ca</strong>n cut and taste it. I hope this helps! –Chef Ryan<br />
how to:<br />
Segment Citrus Fruits<br />
Our Pomegranate, Grapefruit & Mint<br />
Salad on page 47 <strong>ca</strong>lls for segmented<br />
grapefruit slices. To divide segments,<br />
simply cut off the top and bottom of the<br />
fruit and stand it up on one end. Slice<br />
downward to cut away the skin and<br />
pith, moving around until all is removed.<br />
Holding the fruit over a bowl, slice<br />
along the sides of each membrane to<br />
release segments.<br />
go online Got a cooking question? Go to Chef Q&A<br />
at sobeys.com/inspiration and ask away.<br />
perfectly poached<br />
There are lots of tried-and-true methods to<br />
poach an egg, but we found this one worked<br />
best for our Poached Eggs over Potato Hash<br />
recipe on page 39. Once a medium-size<br />
pot of water has boiled, add 1 tablespoon<br />
(15 mL) of white vinegar and reduce the heat<br />
to a simmer. Break an egg into a small bowl.<br />
Stir the water in the pot so that it swirls, and<br />
pour in the egg (don’t do more than one at a<br />
time). The vinegar and swirling help the egg<br />
keep its shape. Poach for 3 to 5 min. until the<br />
white is firm and the yolk is soft.<br />
must-have tool:<br />
Parchment Paper<br />
The one thing no baker should be without<br />
this holiday season is a roll of parchment<br />
paper. This multi-tasker <strong>ca</strong>n be used in<br />
several ways: place a sheet between your<br />
dough and rolling pin to prevent sticking,<br />
line baking sheets and pans for easy cleanup,<br />
and wrap logs of dough or line cookie tins<br />
to keep baked goods fresh. You <strong>ca</strong>n also<br />
use it to make a no-fuss disposable pastry<br />
bag by rolling the paper into a cone and<br />
cutting off the tip.<br />
58 <strong>Inspired</strong> | winter 2009
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compliments.<strong>ca</strong>/inspired 59
kitchen notes<br />
chef Q&A<br />
Meats for the Slow Cooker<br />
kitchen glossary:<br />
Emulsions<br />
An emulsion is the mixture of two liquids<br />
which do not normally combine, like oil<br />
and water. Emulsifying is done by adding<br />
a binder, like egg yolks or oil, to the mix<br />
very slowly, while whisking rapidly. The<br />
result? Smooth, thick and silky sauces<br />
like mayonnaise or hollandaise.<br />
Q: I have only just begun to use a slow cooker. I would like to try the <strong>Inspired</strong> Smokey<br />
Applewood Pulled Pork Sandwiches [Winter 2008]. Could I use pork tenderloin<br />
pieces instead of the pork shoulder roast? Will this reduce cooking time? Should<br />
I consider the medium instead of the low setting? –Sonia Rand<br />
A: Slow cooking is used to break down the connective tissues and tougher fibres in<br />
less tender cuts of meat. In a slow cooker, less tender cuts need to cook at a lower<br />
temperature for a longer time; tender cuts need higher heat and a shorter time.<br />
If you use a tender cut like tenderloin, it will be tough and dry. There are a lot of<br />
cooks who prefer the less tender cuts, not only for the lower cost but be<strong>ca</strong>use<br />
they actually have more flavour. Check out compliments.<strong>ca</strong>/inspired for more<br />
great slow cooker recipes! –Chef Ian<br />
in a pinch?<br />
There’s nothing worse than being halfway through a recipe and realizing<br />
you’re out of an important ingredient. Save the day by trying one of these<br />
handy substitutions:<br />
You need<br />
substitute with<br />
1 cup (250 mL) buttermilk 1 tbsp (15 mL) lemon juice or vinegar + enough milk to<br />
make 1 cup (250 mL) total. Let stand 5 min.<br />
Sour cream<br />
Whipped cream<br />
1 cup (250 mL) self-rising<br />
<strong>ca</strong>ke and pastry flour<br />
Corn syrup<br />
Vanilla bean<br />
Plain yogourt<br />
Whipped skim milk + sugar to taste<br />
1 cup (250 mL) all-purpose flour + 1 tsp (5 mL) baking<br />
powder + 1 / 4 tsp (1 mL) salt<br />
Maple syrup<br />
2 tsp (10 mL) vanilla extract<br />
1 tsp (5 mL) baking powder 1 / 4 tsp (1 mL) baking soda + 1 / 2 tsp (2 mL) cream of tartar<br />
keep it fresh<br />
Nuts add great flavour and texture<br />
to lots of seasonal dishes – savoury<br />
and sweet. If you have any left over<br />
from your holiday recipes, don’t let<br />
them go to waste. Keep them fresh<br />
longer by storing them in an airtight<br />
container in the freezer. Shelled nuts<br />
<strong>ca</strong>n be stored in the freezer for up to<br />
six months and unshelled nuts will<br />
keep fresh for up to a year.<br />
60 <strong>Inspired</strong> | winter 2009
Earn Bonus Air Miles ® reward miles<br />
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Perfect for people who love seafood, this tray has a<br />
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party delight<br />
There’s something for everyone in this mixture of freshly sliced<br />
meats and cheeses. Includes a selection of turkey breast, roast<br />
beef, Black Forest ham and a variety of sliced cheeses.<br />
12", Serves 8 – 10, $25.99<br />
14", Serves 10 – 15, $34.99<br />
fruit tray<br />
Satisfy your sweet tooth with this healthy fruit tray, full of<br />
fresh grapes, pineapple, <strong>ca</strong>ntaloupe, watermelon, honeydew,<br />
strawberries and dip.<br />
10", Serves 8 – 10, $24.99<br />
14", Serves 10 – 15, $29.99<br />
vegetable tray<br />
Veggies are always a crowd favourite. This tray includes<br />
mushrooms, broccoli, celery, mini <strong>ca</strong>rrots, green peppers,<br />
<strong>ca</strong>uliflower and dip.<br />
10", Serves 8 – 10, $19.99<br />
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fruit and cheese<br />
This tray has the perfect combination of ingredients. Smoked<br />
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apricots, grapes and smoked almonds are beautifully presented.<br />
12", Serves 8 – 10, $28.99<br />
14", Serves 10 – 15, $38.99<br />
squares tray<br />
This sweet assortment of traditional squares is an excellent<br />
choice for any event this festive season.<br />
9", Serves 5 – 8, $5.49<br />
10", Serves 12 – 15, $7.99<br />
14", Serves 25 – 30, $14.99
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ecipe finder<br />
curried <strong>ca</strong>uliflower page 45<br />
honey garlic beef<br />
stir-fry page 41<br />
De<strong>ca</strong>dent Chocolate Squares<br />
& Maple Walnut Fudge page 24<br />
appetizers & snacks<br />
Caramelized Onion, Pear<br />
& Brie Flatbreads...................................................... 29<br />
Layered Smoked Salmon Spread ........................ 29<br />
Multigrain Blueberry-Ginger Muffins................48<br />
sides<br />
Balsamic Fig & Maple Gravy..................................33<br />
Braised Fennel............................................................33<br />
Curried Cauliflower................................................. 45<br />
Mini Potatoes with Brown Butter & Herbs ....... 31<br />
Potato-Cauliflower Mash with Goat Cheese..... 34<br />
Rice & Green Beans with Korma Sauce.............. 45<br />
Roasted Root Vegetables with<br />
Cabernet Glaze........................................................... 34<br />
Sausage, Chestnut & Onion Dressing.................33<br />
Spiced Chickpeas .................................................... 46<br />
mains<br />
Caramelized Shallot & Sage Soufflé ...................57<br />
Cheesy Mushroom Strata.......................................27<br />
Chicken Tikka Masala.............................................44<br />
Cranberry Pork Tenderloin with Port Sauce...... 12<br />
Herb & Cheddar Crumb Pork Chops .................40<br />
Honey Garlic Beef Stir-Fry......................................41<br />
Indonesian Peanut-Fried Rice............................... 43<br />
Layered Cheddar-Potato Tart................................19<br />
Madeover Mini Meatloaves................................... 17<br />
Moroc<strong>ca</strong>n Chicken & Spinach Toss ....................41<br />
Poached Eggs over Potato Hash.......................... 39<br />
Shrimp Tacos............................................................. 39<br />
Spanish Chicken & Rice.......................................... 43<br />
Ultimate Roast Turkey ............................................32<br />
Walnut & Arugula Pesto Pasta............................. 49<br />
drinks<br />
Cranberry Gin Fizz................................................... 29<br />
Sparkling Grapefruit Punch................................... 26<br />
sweets<br />
Almond-Orange Cookies....................................... 23<br />
Chocolate Fruit & Nut Bark................................... 23<br />
Chocolate Truffles................................................... 22<br />
Cranberry Crème Brûlée......................................... 13<br />
De<strong>ca</strong>dent Chocolate Squares............................... 24<br />
Maple Walnut Fudge............................................... 24<br />
soups & salads<br />
Pomegranate, Grapefruit & Mint Salad............. 47<br />
Spinach Salad with Peppered Goat<br />
Cheese & Beets......................................................... 30<br />
Thai Shrimp Soup with Rice.................................. 42<br />
go online Add these recipes and more to your<br />
personalized online recipe box at compliments.<strong>ca</strong>/inspired<br />
Recipe costs are <strong>ca</strong>lculated by portion of the ingredient used for a full serving and include the cost of<br />
staple ingredients. Ingredient costs are based on the average national retail cost per product, excluding<br />
taxes, for a 52-week period, ending July 20 th , 2009.<br />
compliments.<strong>ca</strong>/inspired 63
SECRET SHOPPER<br />
peek inside...<br />
Rick Mercer’s<br />
shopping <strong>ca</strong>rt<br />
Rick Mercer, host of<br />
CBC’s The Mercer<br />
Report, dishes about<br />
his must-have<br />
favourite foods<br />
I’m a big fan of chili sauce.<br />
That’s an Ontario thing that I<br />
have grown to love.<br />
As far as holiday favourites go, I have<br />
an affinity for tinned cranberry<br />
(just like mom used to make), and<br />
I don’t like it when people mush up<br />
the cranberry sauce – I like it in a loaf<br />
with the lines from the <strong>ca</strong>n. My dad<br />
makes Christmas dinner and the best<br />
dressing. And the secret to a great<br />
Christmas dinner is salt meat.<br />
Calamari is my<br />
favourite appetizer.<br />
I’m a big seafood fan.<br />
I have to give a shout-out to the<br />
humble farm-fresh egg. It’s the<br />
perfect food: it comes pre-packaged,<br />
you <strong>ca</strong>n have it so many different<br />
ways and an idiot <strong>ca</strong>n prepare it.<br />
I know be<strong>ca</strong>use I do.<br />
Have you tried French sea<br />
salt? That has been a big<br />
discovery for me – it’s like regular<br />
salt except a thousand times better.<br />
Who knew? I use it as a finishing<br />
salt on potatoes and grilled meat.<br />
As far as condiments go,<br />
I couldn’t live without<br />
yellow mustard.<br />
I know it’s low rent but<br />
it’s a must-have.<br />
There are at least 15<br />
cereals that should be<br />
on my list. I like bran<br />
cereals, <strong>ca</strong>n you believe<br />
that? Guess who’s<br />
turning 40!<br />
I live<br />
in the Greek<br />
part of Toronto and<br />
that’s perfect for me. I love<br />
lamb, I love tomatoes and I love<br />
feta. I love big salads and try<br />
to eat one every day when I am<br />
working, but only for lunch. Dinner is<br />
for serious food, not salads. I could<br />
go for a steak right now actually.<br />
Beer is food, right?<br />
Put that on the list<br />
too. And olives and<br />
apples and bacon<br />
– how did I not<br />
mention bacon?<br />
shop<br />
rick’s <strong>ca</strong>rt<br />
<strong>Compliments</strong> Jellied<br />
Cranberry Sauce,<br />
398 g, $1.99<br />
<strong>Compliments</strong> Maximum<br />
Raisin Bran Flakes Cereal,<br />
775 g, $3.99<br />
<strong>Compliments</strong> European<br />
Salad Blend, 284 g, $3.29<br />
64 <strong>Inspired</strong> | winter 2009
simply<br />
homemade ’09<br />
Cake<br />
1 cup (250 mL) milk chocolate chips<br />
1 cup (250 mL) Crisco ® All-Vegetable Shortening<br />
1 <strong>ca</strong>n (375 mL) Regular, 2% or Fat Free Carnation ® Evaporated Milk<br />
½ cup (125 mL) vinegar<br />
¾ cup (175 mL) each; dark brown sugar, packed and granulated sugar<br />
4 eggs<br />
2 tsp (10 mL) vanilla extract<br />
2 ½ cups (625 mL) Robin Hood ® Best for Cake & Pastry Flour<br />
½ cup (125 mL) cocoa powder<br />
2 tsp (10 mL) baking soda<br />
1 tsp (5 mL) baking powder<br />
½ cup (125 mL) semi-sweet chocolate chips<br />
Milk Chocolate Frosting<br />
8 oz (250 g) cream cheese, softened<br />
½ cup (125 mL) butter, softened<br />
6 cups (1.5 L) icing sugar<br />
1 tsp (5 mL) vanilla extract<br />
2 cups (500 mL) milk chocolate chips, melted and slightly cooled<br />
Milk Chocolate Fudge Layer Cake<br />
Prep: 25 minutes | Bake: 50 minutes | Makes: 24 servings | Freezing: excellent<br />
1. Preheat oven to 350ºF (180ºC). Grease two 9” (23 cm) <strong>ca</strong>ke pans.<br />
2. Cake: In a pot melt chocolate chips and shortening together. Cool.<br />
3. In a separate bowl, combine evaporated milk and vinegar. Reserve.<br />
4. In a medium bowl, beat sugars, eggs and vanilla until mixture is thick, about 3-5<br />
minutes. Fold in chocolate mixture. Beat until combined.<br />
5. Mix next 4 ingredients together. Add half of dry mixture to wet ingredients. Add<br />
milk mixture and then remaining dry mixture. Fold in chocolate chips. Divide batter<br />
between the two prepared <strong>ca</strong>ke pans.<br />
6. Bake in preheated oven 45-50 minutes or until a toothpick inserted in centre of<br />
<strong>ca</strong>kes comes out clean.<br />
7. Frosting: Beat cream cheese and butter until light and well combined. Add icing<br />
sugar 1 cup (250 mL) at a time, beating well after each addition. Beat in vanilla<br />
and chocolate. Thin out with 1-2 tbsp (15-30 mL) of milk if necessary.<br />
8. Assembly: Slice each <strong>ca</strong>ke in half horizontally to create 4 layers. Spread first<br />
layer with about 1 cup (250 mL) frosting, continue with each layer, icing top and sides<br />
of <strong>ca</strong>ke. Refrigerate until ready to eat.<br />
For more recipes and product information visit<br />
www.simplyhomemade.<strong>ca</strong><br />
©/® Smucker Foods of Canada Co. or its affiliates. Carnation is a<br />
trademark of Société des Produits Nestlé S.A. used under license.
Sweet. Succulent. Sensational.<br />
Sensations by <strong>Compliments</strong> introduces Black Tiger Shrimp—a delicious way to make your season<br />
truly scrumptious. Their deli<strong>ca</strong>te, sweet flavour makes them perfect for holiday entertaining.<br />
As long as you don’t finish them before your guests arrive, of course.<br />
Black Tiger Shrimp<br />
13/15 per pound<br />
Cooked 454 g<br />
$14.99<br />
advertised products in inspired magazine are available at:<br />
Availability of certain products may be limited in some stores. Most products will be in-store Friday, November 6, 2009. Stores reserve the right to limit quantities. Product packaging of some<br />
products found in-store may be different from packaging shown in the magazine. Prices in effect Friday, November 6, 2009 to Thursday, December 31, 2009. Prices correct at time of print.<br />
compliments.<strong>ca</strong>