Category Archives: Comfort Food

Falafel scotch eggs on a white plate

Falafel Scotch Eggs Are Crispy, Jammy Perfection


Say hello to your new favourite “Scotch” egg. These jammy eggs are wrapped in a bright and flavour falafel mixture, then fried to crispy golden perfection and topped with a drizzle of tahini lemon sauce. It makes an impressive meat-free appetizer, or try pairing it with a salad for a hearty, colourful meal.

Falafel Scotch Eggs

Prep Time: 15 minutes
Cook Time: 15 minutes
Cool Time: 15 minutes
Total Time: 45 minutes
Yield: 6 eggs

Ingredients
For the falafel eggs
6 small eggs
1 ½ cups dried chickpeas, soaked in water for 24 hours and drained
¾ cup fresh parsley
½ cup fresh cilantro
½ small onion, chopped
4 cloves garlic, chopped
2 tsp cumin
2 tsp ground coriander
½ tsp baking powder
½ tsp salt
½ tsp fresh ground pepper
¼ tsp cayenne pepper

For the tahini sauce
½ cup tahini
¼ cup lemon juice
Water, if necessary

Ingredients for Falafel Scotch Eggs on a white countertop.

Directions
1. Boil eggs to a jammy consistency, about 5 minutes. Remove and place in a large bowl of ice water to cool. Once fully cooled, peel and set aside.

2. In a blender or food processor add chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, pepper, and cayenne. Pulse for about 1 minute, scraping down the sides as necessary, until the mixture has a sandy texture. Transfer to a bowl.

Related: Green Onion Pancake Shawarma Recipe

Falafel mixture and boiled, peeled eggs in two separate bowls.

3. Lay a square piece of plastic wrap on the counter. Scoop about ⅓ cup of the falafel mixture into the center of the plastic wrap and flatten it out into a circle, about 4-5 inches wide. Place a peeled egg in the center and pull the wrap up to encase the egg in the falafel mixture. Use the wrap and your hands to smooth out the egg, ensuring there are no cracks or holes around the egg. Repeat this step for the remaining eggs.

A peeled boiled egg on a bed of falafel mixture.

4. Transfer eggs to a small baking sheet and place in the fridge to chill for 15 minutes.

Related: West Indian Egg Curry and Roti Recipe

Uncooked Falafel Scotch Eggs on a baking tray.

5. Fill a small pot with frying oil about halfway. Heat the oil to 375° F.

6. Working 1-2 at a time, carefully place the eggs in the oil to fry for 3 to 4 minutes, until crispy and dark golden. Set aside on a cooling rack and fry remaining eggs.

Fried Falafel Scotch Eggs on a cooling rack.

7. Meanwhile, in a small bowl, combine tahini and lemon juice. Whisk until combined, adding water if necessary, to get a sauce consistency. Set aside until serving.

8. To serve the eggs, cut in half and drizzle with tahini lemon sauce.

Falafel scotch eggs on a white plate

Love this Menu Mashup? Try these Cheesy Croque Madame Rolls Drizzled with Hollandaise next!

Close-up o-f a cauliflower roasted with cacio e pepe sauce on it

Cauliflower Cacio e Pepe is a Healthier Twist on Classic Comfort Food

Cacio e pepe deliciously demonstrates how a few basic ingredients can combine to become so much more than the sum of their parts. Cacio e pepe translates to “cheese and pepper” – and this super-popular dish is basically just that, bound together with a little water to create a silky sauce. Now, I know dairy and me don’t always agree, but this recipe manages to squeak by with just a handful of aged cheese. Here, we apply that delicious combination in a sauce for roasted cauliflower instead of the customary pasta, but this would be just as good on roasted broccoli, asparagus, or zucchini.

Close-up of a cauliflower roasted with cacio e pepe sauce on it

Cauliflower Cacio e Pepe

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour and 5 minutes
Servings: 2

Related: 10-Minute Spicy Sauteed Cauliflower and Chickpeas

Ingredients
1 medium head cauliflower
4 Tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper
4 Tbsp unsalted butter
1 cup freshly grated pecorino cheese

Directions
1. Preheat the oven to 450°F. Line a sheet pan with foil.

2. To prepare the cauliflower, remove the leaves and all but 1 inch of stem from the head. Place the head stem-side down on the cutting board. With a heavy, sharp knife, slice through the middle of the head to create two equal halves.

Related: Comforting Three-Cheese Cacio e Pepe in Spaghetti Squash Form

3. Drizzle the cauliflower on all sides with 2 Tbsp of the olive oil and arrange cut-side down on the sheet pan. Season with a few pinches of salt and twists of pepper.

4. Roast until golden brown, about 30 minutes. Flip the cauliflower and continue cooking for 15 minutes.

5. Meanwhile, set a medium saucepan over medium heat.  Add ¼ cup water and 1 tsp black pepper and bring to a simmer. Add the butter and whisk to combine. Remove from the heat and whisk in the pecorino and remaining 2 Tbsp olive oil.

6. Top the cauliflower with the cheese sauce and serve.

Related: Coconut-Crusted Cauliflower Tacos

Book cover for Michael Symon's book

Reprinted from Fix It With Food: Every Meal Easy Copyright © 2021 by Michael Symon and Douglas Trattner. Published by Clarkson Potter, an imprint of Random House.

Fix It with Food: Every Meal Easy, Amazon, $42

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Stacks of waffles with bananas and caramel sauce on a blue plate

Anna Olson’s Gooey Chocolate Chip Waffle Cake is What Brunch Dreams Are Made of


Who says a layer cake has to be made with layers OF cake?  This over-the-top cake is made by stacking chocolate chip waffles with a peanut butter frosting and salted caramel bananas.  This may seem like a kids’ cake, but I have witnessed mature adults turn into puddles of giddiness as they dive into a slice of this cake.

Related: These Waffle Recipes Will Make You Jump Right Out of Bed

Layers of waffle and bananas on a blue plate

Gooey Chocolate Chip Waffle Cake With Salted Caramel Bananas and Peanut Butter Frosting

Prep Time: 30 minutes
Cook Time: 4 minutes per waffle
Total Time: 34 minutes
Servings: 12

Related: The Best-Ever Cake Recipes From Anna Olson

Ingredients
Waffles
3 cups all-purpose flour
3 Tbsp granulated sugar
1 Tbsp baking powder
1 ½ tsp baking soda
¾ tsp fine salt
3 cups buttermilk
3 large eggs
2 tsp vanilla extract
½ cup unsalted butter, melted (warm is OK)
1 cup mini chocolate chips

Peanut Butter Filling:
2 cups cream cheese, at room temperature
1 cup peanut butter (conventional or pure)
1 cup icing sugar
3 Tbsp whipping cream
2 tsp vanilla extract

Salted Caramel Bananas:
1 cup Salted Butter Caramel Sauce
4 large bananas sliced

Salted Caramel Sauce:
¼ cup water
2 cups granulated sugar
1 tsp white vinegar or lemon juice
1 cup whipping cream
½ cup unsalted butter, cut into pieces
2 tsp flaked sea salt

Related: Watch More Irresistible Baking Recipes from Anna Olson 

Directions
1. Whisk the flour, sugar, baking powder, baking soda and salt together in a large mixing bowl.  Add the buttermilk, eggs and vanilla and whisk until combined (but a few lumps are OK).  Whisk in the melted butter and then stir in the mini chocolate chips.

2. Heat your waffle iron following manufacturer’s instructions. Have two baking trays with cooling racks placed on top, on hand. Lightly grease the iron and ladle on enough batter to fill the waffle pattern once closed (it may take sacrificing one for practice). Cook until a rich golden brown (cook time may vary, depending on the iron) and remove to cool on the rack.  Repeat until all of the batter has been used.

3. For the filling, use electric beaters or a stand mixer fitted with the paddle attachment and beat the cream cheese on medium high speed until fluffy.  Add the peanut butter and beat in well, scraping the bowl as needed.  Add the icing sugar and beat in (start at low speed until combined).  The mixture might seem tight at this point – add the cream and vanilla and it will smooth out.

4. For the bananas, heat the caramel slightly to soften it (but not to warm it) and toss the bananas to coat.

5. To assemble the cake, place a cooled waffle on a cake stand or platter.  Spread a generous amount of peanut butter filling overtop and arrange a single layer of bananas (dripping caramel as well) over this.  Top with the next waffle and repeat until you have 4 waffles stacked.  Finish the top with a dollop of peanut butter filling, spreading it but not all the way to the edges and top with the remaining bananas.  Use a spoon to drizzle any remaining caramel sauce over the edges, to drip appealingly.  Chill the waffle cake until ready to serve.

Related: Anna Olson’s Maple Bacon Waffle Cake

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Leftover turkey dinner waffles on a plate

Turkey Dinner Waffles Will Be Your Favourite Way to Eat Holiday Leftovers


There’s nothing better than leftovers after a turkey dinner with all the fixings, that is until you remix those leftovers into a Turkey Dinner Waffle. Featuring a light and fluffy potato waffle with bits of stuffing throughout, slices of warm leftover turkey, homemade cranberry maple syrup, and then dipped in gravy, this Menu Mashup might just outdo Ross Geller’s iconic Moist Maker Sandwich.

Leftover turkey dinner waffles on a plate

Turkey Dinner Waffles

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Serves 4-6

Ingredients
Waffles
½ cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
3 Tbsp butter, melted
¼ cup milk
2 large eggs
2 cups leftover mashed potatoes
½ tsp salt
½ tsp fresh ground pepper
2 cups leftover stuffing

Cranberry Maple Syrup
½ cup cranberry sauce
¼ cup maple syrup

Assembly
2 cups of leftover turkey, warmed up
½ cup turkey gravy, warmed up
1 green onion, thinly sliced

Ingredients for leftover turkey dinner waffles

Directions
1. Preheat waffle iron.

2. In a small bowl combine flour, baking powder and baking soda. Set aside.

Related: Turkey Dinner Hand Pies Are the Leftover Hack You Need

3. In a medium mixing bowl, whisk together butter, milk and eggs. Mix in the mashed potatoes then sprinkle in the dry ingredients. Season with salt and pepper, then stir until just combined.

Mashed potato waffle batter in a glass bowl

4. Grease the waffle iron with butter (if necessary). Scoop about ½ cup of batter onto the waffle iron and arrange a few spoonfuls of stuffing on top. Close the iron and cook the waffles until golden brown. Keep warm in the oven while making remaining waffles.

Related: This Epic Karaage Chicken and Green Onion Waffles Recipe is Sweet, Spicy and Savoury

A mashed potato and stuffing waffle on a plate

5. Meanwhile, in a small saucepan, stir together cranberry sauce and maple syrup until simmering. Set aside to cool.

6. To assemble, top a waffle with a few pieces of leftover turkey. Drizzle with cranberry maple syrup and garnish with green onions. Serve with gravy on the side for dipping.

Leftover turkey dinner waffles on a plate

Love Philip and Mystique’s turkey dinner waffle? Try their cheesy Croque Madame rolls next!

a glass of vegan eggnog with ice and cranberries

This Vegan Eggnog Recipe is So Good It’ll Impress All the Non-Vegans Too

Because it isn’t the holiday season without a cup of boozy eggnog, I’m serving up a vegan twist on this staple winter drink. This version is not only dairy free, it’s gluten- and egg-free too! The eggnog gets its delicious creaminess from canned coconut milk (don’t use the boxed variety) — and is naturally sweetened with maple syrup. Serve this warm on a snowy day or chilled over ice, whichever you prefer. For a kid-friendly option, just omit the bourbon or rum. Cheers!

Ingredients:

2 14-oz cans full-fat coconut milk
1 ½ cups unsweetened almond milk
½ cup pure maple syrup
½ tsp ground cinnamon
½ tsp ground nutmeg
1 tsp vanilla extract
1 pinch fine salt
½ cup bourbon or spiced rum
Coconut whip, for serving

Vegan eggnog ingredients

Directions:

1. In a saucepan over low heat, add the coconut milk, almond milk, maple syrup, cinnamon, nutmeg, vanilla and salt. Whisk until combined. Bring to a gentle simmer and cook until slightly thickened, about 5 minutes.

Vegan eggnog in pot

2. Remove from heat and pour mixture through a fine mesh strainer to ensure it is smooth. Stir in bourbon.

Related: 12 Must-Try Fall Cocktails to Give Thanks for This Autumn

3. Serve warm with a dollop of coconut whip and a pinch of nutmeg. To serve chilled, transfer mixture to a glass serving pitcher and refrigerate until ready to serve. When ready to serve, fill a glass with ice, add eggnog, a dollop of coconut whip and a pinch of nutmeg.

Vegan eggnog in two glasses

Like Marcella’s vegan eggnog? Try your hand at her winter greens mac and cheese or her sausage, apple and sage-stuffed acorn squash recipe!

green onion pancake shawarma on a white plate

This Green Onion Pancake Shawarma is the Late Night Snack of Your Dreams


This Green Onion Pancake Beef Shawarma features a crisp and chewy green onion pancake wrap, bright and flavourful marinated beef, fresh cucumber salad and a drizzling of tzatziki. It’s the perfect combination of street food flavours to ignite your senses, and satisfy any lunchtime or late night craving.

green onion pancake shawarma on a white plate

Green Onion Pancake Shawarma

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: Makes 8 Shawarma

Green Onion Pancakes
2 ¼ cups all-purpose flour, divided, plus additional
½ tsp salt
¾ cup hot water
¼ cup oil, plus additional for frying
1 cup chopped green onions

Shawarma
¼ cup extra virgin olive oil
¼ cup white vinegar
¼ cup lemon juice
1 tsp cumin
1 tsp ground coriander
1 tsp paprika
¾ tsp turmeric
½ tsp allspice
½ tsp cinnamon
½ tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
1 lb beef flank steak, cut very thinly against the grain
1 onion, halved and sliced
3 cloves garlic, chopped

Toppings
1 cup chopped cucumber
1 cup chopped tomato
½ cup chopped fresh parsley
2 Tbsp olive oil
1 Tbsp lemon juice
Salt and pepper
½ cup tzatziki

Directions
1. Combine 2 cups of flour and salt in a large mixing bowl. Pour in the water and stir until it forms a shaggy dough. Knead the dough on a lightly floured surface for 3 to 5 minutes, until smooth. Transfer to a bowl and cover for 20 minutes.

Related: West Indian Curry Chicken Poutine is a Must-Try

2. Meanwhile, in a medium mixing bowl, add olive oil, vinegar, lemon juice, cumin, coriander, paprika, turmeric, allspice, cinnamon, salt, pepper, and cayenne. Whisk to combine and add flank steak, onion, and garlic. Gently stir or toss the ingredients until the meat and onions are coated in the marinade. Set aside.

flank steak being marinated with shawarma seasoning

3. In a small mixing bowl, make a cucumber salad by tossing together cucumber, tomato, parsley, olive oil and lemon juice. Season with salt and pepper, then place in the fridge until assembly.

4. Divide the dough into 8 equal pieces. In a small bowl, make a paste by combining ¼ cup of flour and ¼ cup oil. Working one at a time, shape the dough into a rectangle and roll out until thin. Brush with the paste then sprinkle with a generous amount of chopped green onions. With the long side of dough facing you, roll it into a log, then roll the long into a coil. Set aside, and repeat with remaining dough. Roll the coils into 5 to 6-inch rounds.

uncooked green onion pancakes

5. Heat a teaspoon of oil in a large frying pan on medium heat. Working in batches, cook the green onion pancakes for 8 to 10 minutes, turning often, until crispy and golden brown. Set aside until assembly.

Related: Tender Bulgogi Cabbage Rolls Smothered in Spicy Gochujang Tomato Sauce

6. While the pancakes are cooking, heat another frying pan on medium-high. Add a tablespoon of oil, and half the marinated beef. Cook for 8 to 10 minutes until cooked through and caramelized. Transfer to a bowl and repeat with remaining meat.

a closeup of beef shawarma

7. To assemble, top a green onion pancake with beef. Drizzle with tzatziki and a few spoonfuls of cucumber salad.

3 plates of green onion pancake shawarmas

Love this green onion pancake shawarna? You need to try this Karaage Chicken and Green Onion Waffles next.

close-up of tuna noodle casserole

Garlicky and Creamy, This Tuna Noodle Casserole Is Seriously Delicious

To beat Bobby Flay on his own hit show Beat Bobby Flay, Damaris Phillips knew she had to think outside of the box and be bold. Which is why she chose a dish she knew Bobby Flay would never eat, let alone cook: “I thought there was exactly a zero percent chance that this debonair chef has ever or will ever eat a casserole famous for using canned tuna and soup… I was right. Bobby Flay makes a terrible tuna noodle casserole, but this winning recipe is delicious!” It’s no surprise that Bobby Flay decided to feature this smoky, creamy tuna noodle casserole in his book. Damaris’s take on this classic uses Gruyere cheese, loads of garlic, homemade chicken broth and smoked cheddar to wow taste buds – and win over the best of chefs, including Bobby Flay.

Pan of tuna casserole

Related: What Beats Bobby Flay? 5 Dishes That Cost Him The Win

Damaris Phillips’ Tuna Noodle Casserole

Prep Time: 20 minutes
Cook Time: 4 hours and 20 minutes
Total Time: 4 hours, 40 minutes
Serves 4-6

Ingredients

Tuna Casserole:
Kosher salt
12 ounces campanelle pasta
3 cloves roasted garlic (recipe below), mashed to a paste
2½ cups mushroom stock
Light
chicken stock or store-bought low-sodium chicken stock or broth
2 cups heavy cream
2 Tbsp sherry vinegar
1 Tbsp soy sauce
7 Tbsp unsalted butter
1 cup medium-diced Spanish onion (about 1 medium)
½ cup medium-diced celery (about 2 stalks)
12 ounces wild mushrooms, stems discarded, caps coarsely chopped
¼ to ½ teaspoon crushed red pepper flakes
¼ cup all-purpose flour
8 ounces smoked Gruyère cheese, grated
1 cup sour cream
10 ounces frozen peas
¼ cup chopped fresh parsley|
1 pound smoked tuna fillets in oil, flaked
Freshly ground black pepper
½ cup plain fresh bread crumbs
½ cup crushed potato chips
½ cup coarsely grated smoked cheddar cheese

Related: Healthy and Easy-To-Make Casseroles From Our Favourite Food Network Canada Chefs

Roasted Garlic:
4 heads garlic
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions

Tuna Casserole:

1. Preheat the oven to 375°F.

2. Bring a large pot of water to a boil and add salt.  Add the noodles and cook for 6 minutes. Drain well, rinse with cold water, and drain well again. The noodles will be very al dente but will continue to cook as the casserole bakes.

3. Whisk together the garlic paste, mushroom stock, cream, vinegar, and soy sauce in a large bowl.

4. Melt the butter in a large (14-inch) cast-iron skillet over medium heat. Add the onion, celery, and mushrooms and cook until tender, 4 to 5 minutes. Add the pepper flakes and cook for 15 seconds. Stir in the flour and cook for 2 to 3 minutes. Slowly whisk in the mushroom stock mixture and cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 7 minutes.

5. Remove the pan from the heat and whisk in the Gruyère, sour cream, peas, and half of the parsley. Add the cooked noodles and the tuna and stir well. Season with salt and black pepper.

6. Melt the remaining butter. Combine the melted butter, bread crumbs, potato chips, and cheddar in a medium bowl. Sprinkle over the casserole.

7. Bake until the center is hot and the top is golden brown, about 17 minutes. Remove from the oven and top with the remaining parsley. Let cool for 5 minutes before serving.

Directions

Roasted Garlic:

1. Preheat the oven to 400°F.

2. Using a serrated knife, slice off the top quarter of the garlic heads, exposing as many cloves as possible. Arrange the garlic heads, cut-side up, in an 8- or 9-inch square baking dish (make sure the garlic heads sit flat).

3. Drizzle the oil over each head and season with salt and pepper. Cover the dish tightly with foil and roast until lightly golden brown and soft, about 1 hour. Let cool slightly.

4. From the bottom up, squeeze each head to push out the garlic cloves (peel skins from any completely enclosed cloves). Transfer the garlic and cooking oil to an airtight container. Store in the refrigerator for up to 2 weeks.

Reprinted with permission from Beat Bobby Flay. Copyright © 2021 by Boy Meets Grill, Inc. Photographs copyright © 2021 by Ed Anderson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.

 

 

Beat Bobby Flay: Conquer the Kitchen with 100+ Battle-Tested Recipes: A Cookbook, Amazon, $40

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Watch and stream Beat Bobby Flay and all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

 

a bowl of curry chicken poutine

West Indian Curry Chicken Poutine is a Must-Try


With the vibrance and spice of a West Indian chicken curry and the comfort of a Canadian classic, this Chicken Curry Poutine features stacks of fresh baked french fries from the Eat With Us Cookbook, a sprinkling of squeaky cheese curds, spicy chicken and a drizzling of curry gravy. It’s a Menu Mashup that really packs a punch.

a bowl of curry chicken poutine

Chicken Curry Poutine

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4

Ingredients
1 ½ lbs french fries (homemade or store-bought)
1 medium onion, chopped
3 green onions, chopped and divided
6 cloves garlic, chopped
2 wiri wiri peppers (or Scotch Bonnet)
1 tsp fresh thyme
1 lb boneless skinless chicken thighs
2 Tbsp curry powder
1 Tbsp garam masala
1 Tbsp geera
¼ cup olive oil
1 Tbsp tomato paste
2 Tbsp flour
2 cups chicken stock
12 oz cheese curds

ingredients for curry chicken poutine

Directions
1. Preheat the oven and cook fries as directed on the package.

2. Make a green seasoning by placing the chopped onion, 2 chopped green onions, garlic, wiri wiri, and thyme in a blender. Add a quarter cup of water and pulse for 5-10 seconds. Transfer to a bowl and set aside.

3. In a medium bowl toss chicken thighs with 2-3 tablespoons of the green seasoning, until coated, then set aside.

Related: West Indian Egg Curry and Roti

chicken thighs marinating in a glass bowl

4. Combine curry powder, garam masala, and geera with the remaining green seasoning.

5. Heat a deep skillet or Dutch oven on medium-high. Add oil and once it begins to smoke, carefully add the green seasoning. Cook for 5 minutes, stirring constantly, until deep brown and fragrant. Add a splash of water if the spices begin to stick to the bottom of the pan.

west indian curry being whisked in a pot

6. Arrange the chicken in the pan and cook for 5 minutes, adding a splash of water as necessary so the spices don’t burn on the bottom of the pan. Flip the chicken, cover the pan and cook and additional 5 minutes, or until the chicken is cooked through.

Related: Karaage Chicken and Green Onion Waffles

west indian chicken curry in a pot

7. Transfer the chicken to a bowl to rest then add the tomato paste to the pan. Cook for 2 minutes stirring constantly, then stir in flour, and cook for another 2-3 minutes. Pour in the chicken stock and whisk until smooth. Bring to a boil, then reduce heat and simmer until it reaches a gravy consistency, about 5 minutes.

8. For assembly, arrange a portion of fries in a shallow bowl and sprinkle with cheese curds.

french fries in a bowl surrounded by ingredients for curry chicken poutine

9. Chop the chicken and arrange on the curds then smother with the curry gravy. Sprinkle with remaining green onions.

a bowl of curry chicken poutine

Love this curry chicken poutine? Try these bulgogi cabbage rolls next!

taiwanese beef noodle soup in a patterned bowl

This Taiwanese Beef Noodle Soup is Brothy, Slurpy Perfection

Chewy noodles and tender beef in a rich and earthy broth. Need I say more? Taiwanese Beef Noodle Soup is as iconic a Taiwanese dish as they come. Everyone loves it and everyone also makes it a little differently. This one is adapted from a hand-written recipe in a yellowing spiral notebook entitled ‘Silvia’s Cook Book’ in charming block letters by my childhood bestie who used to tail her mom in the kitchen, taking notes while she made her favourite dishes from their homeland. Doubanjiang (豆瓣醬) is a Chinese fermented soy and broad bean paste that is quintessential to this dish and worthy of seeking out at a Chinese supermarket or online to make this dish. I’ve listed pickled mustard greens as an optional garnish but beef noodle soup connoisseurs consider it a must-have!

taiwanese beef noodle soup in a patterned bowl

Taiwanese Beef Noodle Soup

Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 50 minutes
Servings: 4

Ingredients
For blanching the beef:
3 lbs beef shank, chuck or brisket, excess fat trimmed and cut into 1½-inch cubes
3 slices fresh ginger
10 cups water

For the soup:
2 star anise
2 bay leaves
1 tsp coriander seeds
1 Cassia cinnamon stick (can substitute Ceylon cinnamon stick)
2 large tomatoes, cut into 8 wedges
1 white onion, cut into 1-inch pieces
6 garlic cloves, peeled and crushed
3 slices fresh ginger
6 scallions, whites cut into 2-inch pieces and green parts thinly sliced and reserved for serving
2 dried chilis (or to taste)
Salt, to taste
1 Tbsp Doubanjiang (Chinese spicy bean paste)
1 Tbsp tomato paste
1 Tbsp yellow rock sugar or 1 Tbsp dark brown sugar
½ cup Shaoxing wine or ½ cup Taiwanese clear cooking rice wine (which yields a lighter coloured broth)
¼ cup soy sauce
3 Tbsp dark soy sauce, plus more to taste
5-6 cups water, or enough to cover everything in the pot by 1 inch
Neutral oil

To serve:
4 portions of Chinese wheat noodles, cooked al dente according to package directions
1 lb bok choy, cleaned and stems trimmed, blanched 3-4 minutes along with the noodles
Green parts of scallions reserved from above
Chinese chili oil, to taste (optional)
Chinese pickled mustard greens, finely chopped (optional)

Directions
1. In a large pot, place beef cubes, ginger slices and 10 cups of cold water. Bring to a rolling boil. Let boil for 5 minutes or until all the scum floats to the top. Pour everything into a colander set inside the sink. Give the beef a quick rinse. Drain well.

Note: Rather than browning the meat, Chinese cooks often braise using this method. Start by briefly blanching the meat to rid impurities so the resulting broth is clean and clear. You won’t lose flavour from the beef, but you will find it satisfying to pour all of that scum down the drain and far away from your bowl of noodles!

beef and ginger in a boiling pot of water

2. Lay out a 5-inch square piece of cheesecloth for the spice sachet. Set a medium pot over medium heat. Toast the star anise, bay leaves, coriander seeds and cinnamon stick in the dry pot briefly until fragrant and darkened slightly, ensuring they don’t burn. Set bay leaves and cinnamon stick aside. Scoop star anise and coriander seeds onto cheesecloth and tie up with twine.

Related: The Best Ways to Shop, Prepare and Cook Chinese Greens

star anise, bay leaves, coriander seeds and cinnamon stick being toasted in a dry pot

3. Increase heat to medium-high and drizzle with 2 tablespoons of oil. Add tomatoes, onion, garlic, ginger and white parts of scallion, dried chili peppers and sauté. Season with salt and continue to sauté for 3 minutes or until tomatoes and onions are slightly softened.

tomatoes, onion, garlic, ginger and white parts of scallion being sauteed in a pot

4. Add doubanjiang, tomato paste and sugar. Add the drained beef. Stir well and continue cooking a couple of minutes.

Related: Restaurant-Worthy Chinese Scallion Pancakes You Can Make at Home

ingredients for taiwanese beef noodle soup in a pot

5. Add the spice sachet, reserved bay leaves, cinnamon stick and all remaining ingredients: Shaoxing wine, soy sauce, dark soy sauce and water. Bring to a boil. Taste and season with salt as needed. Reduce to a simmer. Skim and discard the scum. Cover, ensuring liquid is at a gentle simmer rather than a vigorous boil. Cook for 2 hours or until beef is tender.

taiwanese beef noodle soup simmering in a pot

6. Taste again and adjust seasoning with more salt and/or dark soy sauce to taste.

7. Place noodles and bok choy into serving bowls. Ladle beef and broth over top. Serve immediately with reserved scallions, chili oil and/or pickled mustard greens.

Love this Taiwanese beef noodle soup recipe? Try these Chinese Coconut Buns next!

bulgogi cabbage rolls being rolled

Tender Bulgogi Cabbage Rolls Smothered in Spicy Gochujang Tomato Sauce


This Menu Mashup brings you the flavours of Korean BBQ in the format of a classic cabbage roll. Beef and pork are combined with a bulgogi marinade of Asian pear, soy, garlic and sesame, then stuffed in a tender cabbage leaf and smothered in a spicy gochujang tomato sauce. Our Bulgogi Cabbage Rolls are the perfect cold day meal when you’re looking for comfort food with a big punch of flavour.

a plate of bulgogi cabbage rolls on a marble countertop

Bulgogi Cabbage Rolls

Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Yield: 4 servings

Ingredients
For the meat filling:
¼ cup soy sauce
2 ½ tbsp rice wine vinegar
2 Tbsp sesame oil
1 Tbsp water
3 green onions, thinly sliced, plus additional for garnish
½ Asian pear, grated
3 Tbsp brown sugar
2 Tbsp minced garlic
2 tsp sesame seeds
½ lb uncooked ground beef
½ lb uncooked ground pork
½ cup uncooked long grain rice

For the tomato sauce:
1 can (28oz) crushed tomatoes
2 Tbsp minced garlic
2 Tbsp grated ginger
2 Tbsp brown sugar
2 Tbsp gochujang
½ tsp salt
1 head napa cabbage

mise en place for bulgogi cabbage rolls

Directions
1. Bring a large pot of salted water to boil. Preheat the oven to 350°F.

Related: This Fiery Korean Gochujang Cauliflower Popcorn is Comfort Food at Its Finest

2. Meanwhile, in a medium mixing bowl, combine soy sauce, rice wine vinegar, sesame oil, water, green onions, Asian pear, brown sugar, garlic and sesame seeds. Add the ground beef, pork and rice. Mix until the ingredients are evenly distributed and set aside.

meat marinade for bulgogi cabbage rolls in a glass bowl

3. In a large mixing bowl, combine tomatoes, garlic, ginger, brown sugar, gochujang, and salt, then set aside.

4. Remove 8 large cabbage leaves from a head of napa cabbage. Cut the thick portion of the centre vein out from each leaf. Submerge 4 leaves into the pot of boiling water. Use tongs to shake any excess water off the leaves and place them flat on a plate for assembly. Repeat with remaining leaves.

5. Spread about 1 cup of the tomato sauce in the bottom of an 8-inch-square baking dish. Lay a cabbage leaf on a clean surface and spoon about ⅓ cup of the meat mixture on the centre. Fold the sides of the leaf over the meat and roll into a roll. Place in the baking dish, seam-side down, and repeat with remaining cabbage leaves.

a bulgogi cabbage roll being rolled

6. Pour remaining tomato sauce over the rolls and cover the dish with aluminum foil. Place in the oven to bake for 75-90 minutes, or until the meat is cooked through and the rice is tender.

Related: 3-Ingredient Kimchi Chicken Patties Your Kids Will Love

bulgogi cabbage rolled slathered with gochujang tomato sauce

7. Cool for 10 minutes before serving with an additional sprinkling of green onions.

a closeup of bulgogi cabbage rolls

Love Philip and Mystique’s Bulgogi Cabbage Rolls? Try their Cheesy Croque Madame Rolls next!

Nachos loaded with armstrong cheese on a serving platter

The Easiest, Cheesiest Nacho Recipe to Make Tonight

The key to any good plate of nachos is ooey gooey cheese, and lots of it! To ensure you get that melty cheese pull you’re looking for, be sure to load up on Armstrong Tex Mex Shredded Cheese. Well-seasoned ground chicken, roasted red peppers, fiery jalapeno and a final sprinkle of fresh cilantro and chives take this nacho plate to supreme levels.

Related: Cheesy Chorizo and Potato Bites Are the Ultimate Crowd Pleaser

Nachos loaded with armstrong cheese on a serving platter

Cheesy Tex Mex Nachos

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4-6

Ingredients
1 Tbsp olive oil
¼ cup cooking onion, diced
1 Tbsp garlic, finely chopped
1 lb (454 g) ground chicken
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp cayenne
1 bag (250 g) nacho chips
1 cup roasted red pepper, diced
1 fresh jalapeno, thinly sliced
¼ cup fresh chives, chopped
¼ cup fresh cilantro, chopped
1 package (320 g) Armstrong Tex Mex Shredded Cheese

Directions
1. Drizzle olive oil in a large pan over medium-high heat. Add onion and garlic and sauté until transparent, about 3 minutes.

2. Add ground chicken, and use a spatula to break it up into small pieces. Let the meat brown without moving it for about 3 minutes. This gives the meat more contact to the pan and will result in a better sear. Sprinkle meat with cumin, coriander, paprika and cayenne. Continue to brown the chicken, stirring every minute or so until all the moisture has evaporated, about 4-7 minutes. Make sure there are no signs of pink and break up any large pieces.

Related: This Cheesy Peameal Breakfast Sandwich Will Make You Excited to Wake Up in the Morning

3. Heat broiler to high and move rack to the middle position. Line a baking sheet with parchment paper and place nacho chips in an even layer. Spread cooked chicken mixture over the nacho chips, layer with roasted red peppers, jalapeno and sprinkle with shredded cheese. Broil for 2-4 minutes, watching closely.

4. Garnish with chives and cilantro. Serve immediately.

Love Roger’s cheesy nachos? Try his mac and triple cheese next!

cheesy chorizo bites stuffed with armstrong cheese on a wooden serving board

Cheesy Chorizo and Potato Bites Are the Ultimate Crowd Pleaser

When it comes to feeding a crowd, cheese is always a good idea. With a creamy inside and delectably crispy outside, these cheesy chorizo balls are guaranteed to be a hit. Armstrong Mexican Fiesta Marble Cheddar with Jalapeno provides these tasty morsels with a complex hit of spice that balances well with the buttery potato filling.

cheesy chorizo bites stuffed with armstrong cheese on a wooden serving board

Cheesy Chorizo and Potato Bites

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 4-6 (makes 24 balls)

Ingredients
2 large Yukon gold potatoes, peeled and chopped into 1” pieces
1 Tbsp unsalted butter
Kosher salt, to taste
2 fresh chorizo sausages
¼ cup finely chopped cilantro
3 eggs, divided
Freshly ground black peppercorns, to taste
½ cup all-purpose flour
1 cup panko breadcrumbs
Vegetable oil, for frying
Large crystal sea salt, to taste
2½ cups Armstrong Mexican Fiesta Marble Cheddar with Jalapeno

Directions
1. Place the peeled and chopped potatoes in a large pot. Fill water to 1” above the potatoes. Bring the water to a boil, then turn the heat down to a simmer, continuing to cook for 15-20 minutes or until potatoes are fork-tender. You can test this by poking a piece of potato with a fork, paring knife, or skewer. If the utensil slides easily all the way to the center, the potatoes are done.

2. Strain potatoes and cool on a clean dry tray, until room temperature. Mash with a potato masher or process through a potato ricer, stirring in butter and seasoning with salt to taste. You should yield about 2 cups of mashed potato total. Set aside.

Related: Mac and Triple Cheese Topped with Grilled Chicken is the Comfort Food You Need

3. Heat a medium-sized frying pan over medium-high heat. Cut chorizo casings down the middle and squeeze the chorizo into the hot pan. Break the sausage apart into pea-sized crumble using a wooden spoon and turn the heat down slightly to medium, continuing to move sausage around the pan. Cook for about 5-7 minutes, or until cooked through. Chorizo should be dull red or light brown when cooked.

4. In a large bowl, combine the room-temperature mashed potatoes, cooked chorizo, cilantro, Armstrong Mexican Fiesta Marble Cheddar with Jalapeno and 1 egg. Season with salt and pepper to taste.

5. Form the mashed potato mixture into compact balls using a small ice cream scoop or 2 spoons, make 24 balls total. The balls should be similar in size to golf balls and weigh about 30g each.

Related: This Jalapeno Appenzeller Bread is a Cheese Lover’s Dream

6. Prepare 3 shallow plates: 1 with flour, 1 with remaining eggs beaten and 1 with panko breadcrumbs.

7. A few at a time, roll the balls first into the flour, then dip them in the beaten egg and finally roll them through the panko, making sure they are completely covered. Place them on a plate or tray until ready to fry. Repeat this step until all balls are coated.

8. Add vegetable oil to a large pot, at least a couple inches deep, and heat over medium-high heat until a thermometer reaches 350°F. Fry balls in batches of 4 or 5 at a time. Using a slotted spoon, roll them around to ensure they are golden all over, about 2-3 minutes. Once crispy and golden, place on a towel-lined tray to cool. Garnish with a large crystal sea salt. Serve warm or cold.

Love Roger’s cheesy chorizo bites? Try this cheesy peameal breakfast sandwich next.

pumpkin spice soft pretzels on a cooling rack

Soft, Fluffy Pumpkin Spice Pretzels with Pumpkin Cream Cheese Dip


In this edition of Menu Mashup, soft pretzels are combined with classic pumpkin pie to create these delectable Pumpkin Spice Soft Pretzels. Topped with a pumpkin spice sugar blend and served with a pumpkin cream cheese dip, this fall-inspired dessert is sure to be your new favourite pumpkin dessert… step aside, pumpkin pie!

pumpkin spice soft pretzels on a cooling rack

Pumpkin Spice Soft Pretzels with Pumpkin Cream Cheese Dip

Prep Time: 15 minutes
Rising Time: 1 Hour
Cook Time: 15 Minutes
Total Time: 1 Hour 30 Minutes
Yield: 12 Pretzels

Ingredients
For the pretzels:
1 ½ cups warm water (110°F)
3 Tbsp brown sugar
2¼ tsp yeast
4 cups all-purpose flour + additional for dusting
¼ tsp salt
¼ cup butter, melted + additional for brushing
Oil, to grease bowl
8 cups room temperature water
½ cup baking soda

For the pumpkin spice sugar blend:
½ cup sugar
½ tsp ground ginger
¼ tsp ground all-spice
¼ tsp ground nutmeg
1 tsp ground cinnamon

For the pumpkin cream cheese dip:
4 oz cream cheese, softened
2 Tbsp pumpkin puree
2 Tbsp butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2 Tbsp heavy cream
Pinch salt

ingredients of pumpkin spice soft pretzels

Directions
1. For the pretzels, pour the warm water into a small mixing bowl. Stir in the brown sugar and yeast and let stand for 5 minutes, or until the yeast begins to foam.

2. In a large bowl, whisk together the flour and salt. Pour in the wet ingredients and the melted butter, then stir until it forms a dough. Lightly dust your countertop with flour and turn the dough out. Knead for 3 to 5 minutes, until the dough is smooth and elastic.

Related: Celebrate Oktoberfest at Home With These Soft Pretzels, Done Two Ways!

dough for pumpkin spice soft pretzels being kneaded on a white countertop

3. Grease a large bowl with oil and place the dough in the bowl, turning and flipping it to ensure it is coated. Cover the bowl with a damp towel and keep in a warm spot for 1 hour, or until doubled in size.

4. Once dough has risen, turn it out onto a lightly floured surface and divide into 12 equal portions. Roll each portion into a ball and arrange on your countertop or a plate.

5. Preheat the oven to 400°F. In a large saucepan, add water and baking soda. Place on high heat and bring to a boil.

6. Meanwhile, shape the pretzels by rolling a portion of the dough into a long rope, at least 20 inches in length. Make a “U” with the rope and cross the ends over each other twice, then flip them and press into the bottom of the “U” forming a pretzel shape.

dough rolled into pretzels for pumpkin spice soft pretzels

7. Arrange the pretzels on a large, parchment-lined baking sheet. Working in batches of 2 to 3 pretzels, place them in the boiling baking soda solution for 15 to 20 seconds. Remove and place back on the baking sheet. Repeat with remaining pretzels.

Related: Pumpkin Crème Brûlée is the Pumpkin Dessert You Need This Fall

pretzels being boiled for pumpkin spice soft pretzels

8. Bake the pretzels in the oven for 12 to 14 minutes, or until they are shiny with a deep brown colour.

9. While the pretzels are baking, make the pumpkin spice by combining sugar, ginger, all-spice, nutmeg, and cinnamon in a small bowl. Set aside until serving.

10. For the dip, in a medium bowl, whisk together cream cheese, pumpkin puree, and softened butter until smooth. Add the powdered sugar and mix again, then add vanilla, cream and salt, and give it a final mix. Transfer to a smaller bowl and set aside until serving.

11. Once the pretzels are baked, brush them in melted butter and sprinkle generously with pumpkin spice. Serve with pumpkin cream cheese dip on the side.

pumpkin spice soft pretzels on a baking tray, ready to serve

Note: Leftover pretzels can be stored in an airtight container at room temperature for up to 3 days. Leftover dip can be stored in the fridge for up to 5 days.

Love Philip and Mystique’s pumpkin pie pretzels? Try their croque madame rolls next!

mac and cheese in a casserole dish made with armstrong cheese

Mac and Triple Cheese Topped with Grilled Chicken is the Comfort Food You Need

Mac and cheese is the ultimate comfort food, and using Armstrong Triple Cheddar Shredded Cheese is an easy way to reduce prep time without compromising on flavour. Topped with juicy grilled chicken breast, this velvety mac and cheese is the comfort you’re craving, and it only requires 15 minutes of prep time!

mac and cheese in a casserole dish made with armstrong cheese

Mac and Triple Cheese Topped with Grilled Chicken

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6-8

Ingredients
2 large skinless boneless chicken breasts
1 Tbsp olive oil
Kosher salt and fresh ground black peppercorns, to taste
2 Tbsp finely chopped fresh parsley, divided
2 Tbsp finely chopped fresh oregano, divided
4 cups macaroni pasta
¼ cup unsalted butter
¼ cup cooking onion, diced
1 Tbsp finely chopped garlic
¼ cup all-purpose flour
2 cups chicken stock
3 cups 2% milk
1 Tbsp smoked paprika
1 package (320g) Armstrong Triple Cheddar Shredded Cheese

Directions
1. Heat grill to 500°F.

2. Rub chicken all over with olive oil and season with salt and pepper. Sprinkle with 1 Tbsp fresh parsley and 1 Tbsp of fresh oregano. Grill chicken, 4 minutes per side or until cooked through. To test if chicken is done, use an instant-read thermometer and ensure that it reads at least 165°F. Alternatively, you can cut into a breast and see if it’s white all the way through, not pink. Chicken breasts should be golden brown with nice char marks when they’re done. Transfer to a plate and set aside.

3. Cook macaroni according to package directions, then drain and set aside.

Related: Macaroni Recipes That Will Satisfy All Your Pasta Cravings

4. Meanwhile, in a large pot over medium-high heat, add butter, onion and garlic. Sauté until transparent, about 3-4 minutes. Whisk in flour and continue to cook for another 3 minutes. Add chicken stock, whisking constantly until mixture thickens. Slowly add milk, 1 cup at a time and continue whisking. Adjust seasoning with salt and pepper. Whisk in smoked paprika. Take the pot off the heat and stir in Armstrong Triple Cheddar Shredded Cheese. Add cooked macaroni and mix to combine.

5. Dice the chicken and serve over the cheesy macaroni. Sprinkle with remaining parsley and oregano.

6. Serve immediately.

Love Roger’s mac and cheese? You have to try his cheesy breakfast sandwich next.

Overtop view of potatoes on a plate with a dip cup in the middle

This Recipe for Crispy Smashed Potatoes with Caramelized Onion Dip is a Must-Make

Cozier weather calls for comfort food sides on repeat. All those caramelized onions in a savoury herb sour cream dip are the most delicious accompaniment to these hot, golden, crispy potatoes – making this side dish delightful to whip up on a weeknight, for a special occasion or the holidays!

Related: Make-Ahead Holiday Mains and Simple Sides

Plate of potatoes with a dip cup in the middle

Crispy Smashed Potatoes with Caramelized Onion Dip

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 to 6

Ingredients:

Crispy Smashed Potatoes:
2 pounds (900 g) small Yukon Gold or fingerling potatoes, scrubbed
⅓ cup unsalted butter 2 tablespoons olive oil
3 sprigs fresh thyme, cut into 2-inch pieces
1 sprig fresh rosemary, cut into 2-inch pieces
Kosher salt and freshly ground black pepper

Caramelized Onion Dip:
1 tablespoon olive oil
2 white onions, thinly sliced 2 cups sour cream
2 tablespoons chopped fresh chives, divided
1 tablespoon chopped fresh flat-leaf parsley
Zest of 1 lemon
Kosher salt and freshly ground black pepper

See More: Parmesan Chive Smashed Potatoes

Directions:

1. Place the potatoes in a medium saucepan and cover with 2 inches of Season generously with salt and bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender when pierced with a knife, 20 to 25 minutes. Drain and set aside until cool enough to handle.

2. While the potatoes are cooking, in a medium saucepan, heat the olive oil over medium Add the onions and cook, stirring occasionally, until they are caramelized, about 20 minutes. Remove from the heat and let cool.

3. In a medium bowl, combine the cooled onions, sour cream, half of the chives, the parsley and lemon Mix together until smooth. Season with salt and pepper. Transfer to a small serving dish and garnish with the remaining chives.

4. Preheat the oven to 375°F. Line a baking sheet with parchment

5. Place the potatoes on the prepared baking sheet. Using a large fork or the heel of your hand, gently squish Be careful to keep them in one piece.

6. In a small saucepan, melt the butter with the olive oil, thyme and rosemary. Season with salt and Drizzle the potatoes with the seasoned butter. Bake for 20 minutes or until deep golden and crispy. Turn the potatoes and cook on the other side until crisp and golden, 10 to 15 minutes.

7. Transfer the potatoes to a serving platter and season lightly with salt and Serve with the caramelized onion dip.

Excerpted From Hearth &Home by Lynn Crawford and Lora Kirk. Copyright © 2021 by Lynn Crawford and Lora Kirk . Photography © 2021 Maya Visnyei. Published by Penguin Canada , a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Book Cover featuring a dish with vegetables for Lynn Crawford's book called Hearth & Home

Hearth & Home: Cook, Share and Celebrate Family-Style, Amazon, $30.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

a breakfast sandwich with armstrong cheese on a yellow plate

This Cheesy Peameal Breakfast Sandwich Will Make You Excited to Wake Up in the Morning

Skip the drive-through and start your day off right with this hearty homemade breakfast sandwich. Layered with a perfectly runny fried egg, thick peameal bacon, tangy chipotle mayo, delicate avocado and blanketed in melty Armstrong Marble Cheddar Cheese Slices, you’ll have an extra good reason to hop out of bed in the morning.

a breakfast sandwich with armstrong cheese on a yellow plate

Cheesy Peameal Breakfast Sandwich

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4

Ingredients
4 hamburger buns, split
4 Tbsp unsalted butter
4 slices peameal bacon
4 Tbsp store-bought chipotle mayonnaise
1 avocado, thinly sliced
1 tsp vegetable oil
4 eggs
Kosher salt and freshly ground black peppercorns, to taste
4 Armstrong Marble Cheddar Cheese Slices

Directions
1. Heat a large pan over medium heat. Butter each half of the buns on both sides.

2. Toast buttered buns in the hot pan, cut side down, pressing slightly until golden brown, about 2 minutes. Set aside on a tray.

3. In the same pan, cook peameal bacon until lightly golden and cooked through, about 3-5 minutes.

4. Meanwhile, generously spread chipotle mayonnaise on both inner sides of the buns. Top the bottom bun with sliced avocado and peameal bacon.

5. Heat oil in a small non-stick pan over medium heat. Add eggs and season with salt and pepper. Cook for 2 minutes and then flip over using a heatproof rubber spatula. Continue to cook eggs until mostly set but still slightly runny on top, about 2 more minutes.

6. Top eggs with slices of Armstrong Marble Cheddar Cheese. Allow the cheese to melt on the eggs, about 1 minute.

7. Place eggs on peameal bacon, top with the bun lids and enjoy immediately.

Looking for more breakfast inspiration? See our guide to cooking eggs perfectly, every time.

cheesy croque madame rolls on a white plate

Wait ‘Til You Try These Cheesy Croque Madame Rolls Drizzled with Hollandaise


In this edition of Menu Mashup, classic cinnamon rolls are combined with a savoury croque madame to create these seriously epic Croque Madame Rolls. Stuffed with ham, Emmental, and a sweet Dijon filling, and then finished with a drizzle of quick hollandaise sauce and chives, every bite is perfectly sweet and savoury. It’s a show-stopping dish that’s sure to impress on any brunch menu.

cheesy croque madame rolls on a white plate

Croque Madame Rolls

Prep Time: 20 minutes
Rising Time: 90 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes
Yield: 12 Rolls

For the dough:
¾ cup whole milk, lukewarm (110° F)
2 ¼ tsp dry active yeast
¼ cup salted butter, melted
2 eggs, beaten
3 cups bread flour, plus more for dusting
¼ tsp salt
Olive oil to grease bowl

For the filling:
¼ cup brown sugar
3 Tbsp Dijon mustard
2 Tbsp salted butter, melted
¾ lb sliced ham
¾ lb sliced Emmental cheese

For the sauce:
4 egg yolks
1½ Tbsp lemon juice
1 tsp Dijon mustard
¼ tsp salt
Pinch cayenne pepper
¾ cup salted butter, melted
Chopped fresh chives, for garnish (optional)

ingredients for cheesy croque madame rolls

Directions:
1. For the dough, pour the milk into a medium bowl. Stir in the yeast and let stand for 5 minutes, or until the yeast becomes bubbly on top of the milk. Whisk in the melted butter and eggs.

2. In a large bowl, whisk together the flour and salt, then pour in the wet ingredients and stir until it forms a dough. Lightly dust your countertop with flour and turn the dough out. Knead for 3 to 5 minutes, until the dough is smooth and elastic. Grease a large bowl with oil and place the dough in the bowl, turning and flipping it to ensure it is coated. Cover the bowl with a damp towel and keep in a warm spot for 1 hour, or until doubled in size.

dough for croque madame rolls in a glass bowl

3. Once dough has risen, punch to release the air. Turn out onto a lightly floured surface and shape into a rectangle. Roll the dough to a 9 by 14 inch rectangle.

Related: These Mexican-Inspired Taco Burgers Are Bringing the Heat

dough for croque madame rolls rolled into a flat rectangle

4. For the filling, in a medium bowl, make the filling by combining brown sugar, Dijon mustard and salted butter. Pour over the dough and spread out until evenly coated. Lay slices of ham overtop just barely overlapping each other, then arrange emmental slices over the ham.

dough for croque madame rolls topped with emmental cheese and ham

5. With the long end of the dough facing you, roll the dough into a log. Cut the ends off so that you are starting with a flat edge, and cut the log into 12 even slices (approximately 1-inch).

Related: This Epic Karaage Chicken and Green Onion Waffles Recipe is Sweet, Spicy and Savoury

a croque madame roll being rolled up

6. Arrange the dough rolls in a lightly greased 8 by 13-inch baking pan. Cover and let rise for 30 minutes, until the rolls expand leaving little-to-no space between each other.

unbaked croque madame rolls in a baking dish

7. Preheat the oven to 350° F. Bake the rolls for 22 to 25 minutes, until lightly golden.

Related: Leftover Fried Chicken + Pineapple + Nacho Chips = The Game-Day Meal of Your Dreams

croque madame rolls in a baking dish

8. For the sauce, while rolls are cooling, place egg yolks in a large-mouth mason jar, along with lemon juice, Dijon mustard, salt, cayenne pepper. Blend for 5 seconds, then while continuing to blend, slowly pour in the butter until thickened and smooth. If the sauce is too thick, add warm water, 1 tablespoon at a time, blending until desired thickness is reached.

9. To serve, drizzle hollandaise over the top of rolls and sprinkle with finely chopped chives.

cheesy croque madame rolls on a white plate

Love Philip and Mystique’s croque madame rolls? Try their Spicy West Indian Shepherd’s Pie next!

Sweet chili chicken wings on white plate

The Only Air Fryer Recipe You Need in Your Life (Sweet Chili Chicken Wings!)

These lip-smacking, finger-licking chicken wings are a quick and simple way to win over your meat-loving dad this Father’s Day. Plus, it’s perfect for the health-conscious individual because it all comes together in an air fryer and is perfectly crispy with every single bite.

Sweet chili chicken wings on white plate

Sesame Garlic Sweet Chili Chicken Wings

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 chicken wings

Ingredients:

Chicken Wings
12 chicken wings
½ tsp kosher salt
1 tsp ground black pepper
1 tsp garlic powder
½ tsp paprika
1 Tbsp baking powder

Sweet Chili Sauce
1 Tbsp coconut aminos
2 Tbsp stir-fry sauce
3 Tbsp Sriracha
1 Tbsp white wine vinegar
1 Tbsp sesame oil
1 Tbsp melted honey
1 ½ Tbsp garlic powder
½ tsp ground ginger
½ tsp kosher salt
Juice from one lime
¼ cup warm water
1 Tbsp sesame seeds
1-2 scallions, chopped

Sweet chili chicken wing ingredients on countertop

Directions:

1. Add chicken wings to a large bowl and dab with a paper towel. Add in salt, black pepper, garlic powder, paprika and baking powder and toss until the wings are coated. Line a basket of the air fryer with parchment paper and add wings. You may have to fry it in batches depending on how big your air fryer basket is.

2. Fry the wings in the air fryer at 400°F for 20 minutes, flipping the wings half way through. Make sure they’re fully cooked by checking with a food thermometer.

Related: Easy Air Fryer Recipes That Are Simply Delish

3. In the meantime, set your oven settings to broil and line a baking sheet with foil. Set aside.

4. In a saucepan over medium-high heat, add in coconut aminos, stir-fry sauce, Sriracha, vinegar, sesame oil, honey, garlic powder, ginger, salt, lime juice and water. Simmer the sauce until reduced and slightly thickened, about 5 minutes. Add the sauce to a large bowl and keep warm.

5. Place the cooked chicken wings in the large bowl with the sauce. Toss the chicken wings until fully coated in the sauce. Place coated chicken wings on the lined baking sheet and broil for about 4 minutes so that the sauce sticks to the chicken wings.

Sweet chili chicken wings on baking tray

6. Remove the wings from the oven and transfer to a serving plate. Top with sesame seeds and scallions.

Sweet chili chicken wings on white plate

Like Valerie’s air fryer chicken wings? Try her air fryer corn “ribs” (popular on TikTok) or her healthy Sriracha-honey oven-fried chicken.

Indigenous frybread tacos on white plate

Make Indigenous BBQ Chicken Frybread Tacos for Dinner Tonight

These tacos are crispy on the outside, light and fluffy on the inside. You can use any style of meat and toppings, but one of our favourites is caramelized grilled BBQ chicken. There’s an art to layering these tasty tacos. Start with your fresh frybread, shredded lettuce, grilled BBQ chicken, topped with your own quick homemade pebre (salsa, Chilean style) adapted from our Indigenous friends of Chile.

Indigenous frybread tacos on white plate

BBQ Chicken Frybread Tacos

Prep Time: 15 minutes
Rest Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 8

Ingredients:

Frybread
3 cups flour
2 Tbsp baking powder
1 tsp salt
½ cup sugar
3 cups milk or water (approx.)

Pebre
2 cups finely diced fresh field tomatoes
½ cup finely diced red onions
½ bunch cilantro, finely chopped
3 Tbsp canola oil
1 Tbsp lime juice (about ½ fresh squeezed lime)
1 clove garlic, finely minced
1 pinch salt

BBQ Chicken
8 5-oz cage-free chicken breasts
3 Tbsp butter and cooking oil, for frying
1 cup BBQ sauce

Toppings 
1 head lettuce, shredded
8 oz sour cream
1 cup shredded cheese

Directions:

1. In a large bowl, mix flour, baking powder, salt and sugar. Make a well in the centre, slowly add milk or water to the well and gently stir and fold until just combined. Dough will be slightly sticky. Let dough rest for 15 minutes.

2. In a large cast iron pan, heat cooking oil to 350ºF.

3. Lightly flour your work surface and turn the dough onto floured surface. Sprinkle dough with flour and pat dough lightly until flour is absorbed. Cut off a piece of dough, flour lightly and pat piece of dough into a 4-inch diameter circle. Flatten and stretch between your hands to about ½ inch thick.

Related: Grilled Chicken Recipes Your Dinner Table Needs Right Now

4. Gently place flattened dough into hot oil, cooking until golden brown, about 1 to 1 ½ minutes per side, turning only once. Repeat with the rest of the dough.

5. In a large bowl, mix together all the ingredients for the pebre and let rest for the flavours to meld.

6. Thinly slice chicken breast lengthwise into ½ inch strips.

Related: Metis Herbalist Shares Edible Plants and Weeds Found in Canada

7. In a large cast iron pan, heat butter and oil over medium heat. Add sliced chicken, season with salt and pepper. Cook until no pink remains and internal temperature reaches 165ºF. Lightly brush with your favourite BBQ sauce. Grill until slightly caramelized and golden brown.

8. For each taco, place a piece of frybread on your plate, start with a handful of shredded lettuce, add strips of the caramelized chicken breast on top, dollop of sour cream, a few Tbsp of shredded cheese and top it off with a tablespoon of Pebre salsa.

Like Sharon’s BBQ chicken frybread tacos? Try her buffalo beef stew.

Acadian rappie pie on green and white plate

This Traditional Acadian Dish Uses Less Than 10 Ingredients

One of the first things you’re asked if you ever venture down to the Acadian communities of southwestern Nova Scotia is, “Have you had rapure?” Rapure or pate a la rapure is more commonly known as rappie pie in English. It is more akin to a casserole than a pie, but even that is using the term loosely. Its ingredients are modest: potatoes, meat, stock, maybe a little bit of salted onions for flavour — and if you’re feeling luxurious, some salted, crunchy and rendered pork fat on the side. Those who have never been exposed to it often wonder what is on their plate and why it’s there. But trust us. We’ve been eating this for almost 200 years and we’re enthusiastic about it. It’s our comfort food. And reheated rappie pie in a skillet with lots of butter is a wonderful thing indeed.

Acadian rappie pie on green and white plate

Râpure / Rappie Pie

Prep Time: 30 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 4 hours
Servings: 4-6

Ingredients:

2 medium onions, minced
2 Tbsp oil or butter
2 Tbsp salted onions, plus additional 2 tsp (optional)
1 (4 pound) whole chicken, preferably a stewing hen
12 cups cold water (or enough to cover chicken in the pot)
2 bay leaves
3-4 carrots, diced
10 pounds potatoes, peeled
Salt and pepper to taste
4 Tbsp minced salt pork (optional)

Directions:

1. The first thing to do is make the chicken stock. This can be done the day before. In a pot large enough to accommodate your chicken, saute onions in the butter (or oil) until translucent. Add 1 tsp of salted onions if you have them. If not, add a bit of salt to onions to help them sweat.

2. Add chicken and cover with water. Add the bay leaves and carrots. Cover the pot and bring to boil. Reduce the heat to keep the bird at a gentle simmer. Cook for about 1 hour, or until meat is almost falling off the bone, but not quite.

3. Remove the chicken from the pot and strain the stock through a sieve. (At this point you can refrigerate your stock until you need it or just keep it warm if you plan on making the rappie pie at the same time).

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4. Shred the chicken into small pieces, discarding the bones and skin. Set aside.

5. Grate your potatoes on a box grater or rasp. Take your time or you’ll end up with bloody knuckles. (Alternatively, you can use a juicer to simultaneously pulverize your potatoes and remove much of the water. The texture will be mildly different, but highly comparable).

6. Place portions of the rasped/grated potato into muslin or kitchen towels. Squeeze out as much of the liquid as you can. You will be adding stock to it afterwards, and you want to get out as much of the liquid as possible. (Tip: squeeze the potatoes into a large measuring bowl. Let’s say you squeeze out 7 ½ cups of potato water, you should add back in about 10 cups of stock. This is the ratio you’re trying to achieve. Adjust accordingly).

7. Bring the stock to a rolling boil. You need it to be as hot as possible to scald the potatoes properly. Heat your oven to 425˚F.

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8. Put the potatoes into a large bowl, big enough to accommodate at least twice its volume. (If you don’t have a bowl big enough, do this in batches, making sure to keep your stock as hot as possible for scalding the potatoes.) Break up the potatoes using a hand mixer. Mix in half of the hot stock using a hand mixer and stir it all together, making sure to moisten the potatoes as much as possible. Mix in the rest of the hot stock and keep stirring. The mixture will thicken, but keep stirring for about 2-3 minutes after adding the last of the stock. Taste for seasoning, adding salt, pepper and the salted onions as you go.

9. Pour enough of the potato pulp to cover the bottom of your casserole dish. Add roughly ½ of your chicken, tossing it over the potatoes. Add enough potatoes to just cover the chicken and then add more chicken, finally covering that with the rest of the potatoes.

10. Place the rappie pie into your oven. Bake at 425˚F for 30 minutes and then turn down the heat to 375˚F and bake for another 1 ½ to 2 hours. Occasionally baste the top with butter (or small dice of salt pork) to help the crust brown. The dish is ready when the crust on the top is nice and set and golden brown. Serve warm with loads of butter or possibly a little molasses on the side.

Pantry and Palate cookbook coverExcerpted from Pantry and Palate: Remembering and Rediscovering Acadian Food @2017 Simon Thibault. Reprinted with Permission from Nimbus Publishing.

 

Pantry and Palate: Remembering and Rediscovering Acadian Food, Amazon, $35.

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