Cookbook Review: Canadian Living: The Ultimate Cookbook

I’ve had a subscription to The Canadian Living Magazine for as long as I can remember. Growing up, my mother always had a subscription and I would pour over her magazines staring at all the pictures of food, dreaming of the day that I would be able to make them all in my own kitchen. Each month when a new issue arrives at my door, I read every article (yes I’m that dedicated!) and tear out my favourite recipes.

I can’t even begin to explain how incredibly thrilled I was when I started to see advertisements in the magazine that a cookbook filled with the ultimate recipes would be hitting the bookshelves. As I flipped through the book, I started recognizing recipes that I have seen in the magazine that I kept (bye bye tear outs!) all neatly laid out in this perfect cookbook!

For those of you who are not familiar with Canadian Living recipes, let me tell you…they all turn out amazing. The Canadian Living Test Kitchen is composed of industry professionals, food experts, home economists, recipe developers, and food writers. I have been recreating their recipes for years and there is not one recipe that has gone wrong. As a busy mom who cannot afford to lose time, I can trust that each recipe will go right without any errors. Every recipe is tested till perfect, which means they have tested every recipe using the same grocery store ingredients and regular household appliances as we do. No surprises, no strange “where in the world do I find this??” ingredient. Perfect for the everyday cook and busy parent.

The collection of recipes you will find in this cookbook are the ultimates of everything. The ultimate appetizers, the ultimate fish and seafood, the ultimate sauces, seasonings and preserves, and so much more. This means you are getting the best recipes of everything. I have this book tabbed to the max and my dinners planned out for the next couple weeks (no word of a lie!).

I love that this cookbook bypasses most of the usual do’s and don’ts, techniques and ingredients that are typically located in the beginning and cuts right to the recipes. The recipes are so simple you don’t even really need anything else.

The Recipes

The recipes are categorized with symbols above each recipe into the following categories:

  • 30 minutes or less
  • Canadian classic
  • Vegetarian
  • Complete meal (balanced meals containing protein, starch and vegetables)

Recipes are super easy to follow with ingredients listed in order of use. Directions are also simple and uncomplicated. Each recipe lists hands on time, total time and how much the recipe yields. Also included at the end of most recipes are storage directions, any make-ahead steps that can be done ahead of time (thank you Canadian Living, all busy parents are thanking you!), any variations of the particular recipe and nutritional information per serving. Recipes are cross-referenced making it super easy to locate your favourite. (yes…perfection!)

Chapters are divided into the following:

  • Appetizers, dips, & spreads
  • Soups
  • Salads
  • Side dishes
  • Poultry
  • Beef & Lamb
  • Pork
  • Fish & Seafood
  • Pasta, Noodles & Dumplings
  • Eggs & Breakfasts
  • Quick Breads
  • Yeast Breads
  • Sauces, Seasonings & Preserves
  • Pies & Tarts
  • Cakes
  • Desserts
  • Kitchen Reference

I have created several of the recipes in this book thanks to my monthly subscription of The Canadian Living Magazine. For the purpose of this blog post, I recreated my favourite Hazelnut Moose Cake that has become a staple for birthdays in my family. Every one loves it! I get compliments every time I make it and the best part…it contains one of my favourite ingredients, Nutella! This would also be a perfect cake to make for your significant other for Valentine’s Day, I promise you will not be disappointed! (Recipe & pictures below) I also recreated (for the first time) a super tasty and healthy Curried Chicken and Lentil Soup that was a hit in my family as well.

Chocolate Hazelnut Moose Cake (pictures below)

Prep Time: 1 hr       Total Time: 4 ½ hr       Portion Size: 16 to 18 servings

Ingredients

  • 175 g bittersweet chocolate, chopped
  • 3/4 cup (175 mL) whipping cream 35%

 Chocolate Cake:

  • 1-1/2 cups (375 mL) all-purpose flour
  • 1 cup (250 mL) granulated sugar
  • 1/3 cup (75 mL) cocoa powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) vegetable oil
  • 1 tsp (5 mL) vanilla
  • 4 tsp (18 mL) cider vinegar

 Hazelnut Meringue:

  • 3 egg whites
  • Pinch cream of tartar
  • 3/4 cup (175 mL) granulated sugar
  • 1/2 cup (125 mL) ground roasted skinned hazelnuts, (about 1/2 cup whole)
  • 1/2 tsp (2 mL) vanilla

 Mousse:

  • 1 pkg gelatin
  • 1 cup (250 mL) hazelnut chocolate spread
  • 2 tbsp (30 mL) unsalted butter, softened
  • 1-1/2 cups (375 mL) whipping cream 35%

 Candied Hazelnuts:

  • 1/3 cup (75 mL) granulated sugar
  • Pinch salt
  • 1/2 cup (125 mL) roasted skinned hazelnuts

Preparation

Chocolate Cake: Grease 10-inch (3 L) springform pan; line bottom with parchment paper. Set aside. In bowl, whisk together flour, sugar, cocoa, baking soda and salt. Whisk in 1 cup water, oil and vanilla; stir in vinegar. Scrape into prepared pan.

Bake in 350 F (180 C) oven until cake tester inserted in centre comes out clean, 20 to 22 minutes. Run sharp knife around edge. Remove from pan; let cool completely on rack.

Make-ahead: Store in airtight container for up to 24 hours.

Cut cake in half horizontally to make 2 layers.

Hazelnut Meringue: Line rimmed baking sheet with parchment paper. Using 10-inch (3 L) springform pan as guide, trace circle onto paper. Turn paper over. In bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 2 tbsp at a time, until stiff glossy peaks form. Fold in hazelnuts and vanilla. Spoon onto circle, smoothing top.

Bake on bottom rack in 225 F (110 C) oven until dry and crisp, 1-1/2 to 2 hours. Turn off oven; let cool in oven for 2 hours. 

Make-ahead: Store in airtight container in cool dry place for up to 5 days.

Mousse: Meanwhile, in small bowl, sprinkle gelatin over 2 tbsp water; set aside. In heatproof bowl over saucepan of hot (not boiling) water, melt hazelnut spread with 3 tbsp water until smooth; stir in butter.

In microwave, warm gelatin on high until dissolved, about 20 seconds; whisk into hazelnut spread mixture. Set aside and keep warm. (Mixture may separate while standing; whisk to combine.) Whip cream; whisk one-third into hazelnut spread mixture. Fold inremaining whipped cream.

Line bottom of 10-inch (3 L) greased springform pan with parchment paper. Place bottom cake layer in pan; pour 1 cup of the mousse over top. Place meringue layer in pan, trimming to fit if necessary; pour 1 cup of the mousse over top. Top with remaining cake layer; top with remaining mousse. Cover with plastic wrap; refrigerate until set, about 1 hour.

Make-ahead: Wrap in plastic wrap and overwrap in foil. Freeze for up to 2 weeks. Thaw overnight in refrigerator; continue with recipe.

Meanwhile, place chocolate in bowl.In small saucepan, bring cream to boil; pour over chocolate and whisk until smooth. Let stand, whisking occasionally, until ganache is thickened slightly, about 20 minutes. Run sharp knife around cake; remove from pan and set on rack over parchment paper.

Pour ganache over top, smoothing top and sides with palette knife. Refrigerate until almost set and ganache is still shiny yet no longer jiggles, about 30 minutes.

Make-ahead: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Candied Hazelnuts: Meanwhile, in shallow saucepan, dissolve sugar and salt in 3 tbsp water over medium-high heat. Add hazelnuts; bring to boil. Reduce heat to medium; simmer, stirring occasionally, until liquid is light golden, about 8 minutes. Spread nut mixture on parchment paper–lined baking sheet.

Let cool. Coarsely chop; sprinkle over top of cake.

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I had to show this picture first to entice you to make this gorgeous cake! This is the finished product. Hazelnut Moose Cake topped with a Ganache frosting and caramelized Hazelnuts.
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Making the meringue
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Candied Hazelnuts
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Spreading the moose over each layer of cake
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The assembled cake pre-ganache

 

The end of the book takes us to the Ultimate Kitchen Reference including a table of equivalents (measurments), cooking equipment, baking equipment, an extensive and most useful list of ingredient substitutions, food safety, meat doneness temperatures & visual cues, and a fruit & vegetable buying guide.

I loved this cookbook and it just might be the cookbook of the year for me. It includes anything and everything and would make the most perfect Valentines gift for your loved one (or for yourself of course) I know that in the next couple of years the pages will get stained with sauce and oil and may get a little dog-earred but I can’t wait to place this ultimate collection on my bookshelf and eventually share these classic recipes with my kids.

** All opinions and thoughts in this blog post are 100% my own. I received a copy of Canadian Living: The Ultimate Cookbook from the most generous Simon & Schuster Canada to give an honest review. You may purchase this cookbook through Chapters.Indigo.ca for $40.00. Price is subject to change.

Join myself with Simon & Schuster Canada on Valentine’s Day and cuddle up with your favourite book!

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Simon & Schuster- Social Media

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  • Website: http://www.canadianliving.com
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