Canadian Living: The International Collection: Home-cooked Meals From Around The World by Canadian LivingCanadian Living: The International Collection: Home-cooked Meals From Around The World by Canadian Living

Canadian Living: The International Collection: Home-cooked Meals From Around The World

byCanadian Living

Paperback | August 2, 2011

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International cooking has never been hotter. And Canadian Living, the authority on cooking in Canada, offers a new collection of recipes that bring global flavours to the North American table using easy-to-find ingredients and simple home-cooking techniques.

Home cooks have increasingly cosmopolitan tastes, and their tables reflect a growing emphasis on tasty dishes from many cultures. Whether they're entertaining or tossing together a simple weeknight meal, cooks want flavourful recipes that reflect the multicultural fabric of our nation. But they don't want the hassle of sourcing and buying a million different niche ingredients to add to their pantries.

The International Collection solves this challenge by offering easy-to-prepare dishes that use common foods. It also offers everyday supermarket substitutions for ethnic market ingredients and makes cooking global fare simple without sacrificing taste.
THE CANADIAN LIVING TEST KITCHEN creates and tests thousands of recipes every year to ensure that they turn out as perfectly in your home as they do in our kitchen. We develop each recipe with you in mind by using everyday ingredients and only the most common cooking equipment found in households across Canada. This makes cooking easie...
Title:Canadian Living: The International Collection: Home-cooked Meals From Around The WorldFormat:PaperbackProduct dimensions:288 pages, 10 × 8 × 0.9 inShipping dimensions:10 × 8 × 0.9 inPublished:August 2, 2011Publisher:Juniper PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0981393853

ISBN - 13:9780981393858


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PozoleMexican: This broth-based soup made with meat and hominy (a type of corn) traditionally takes many hours to prepare, but this quicker version still tastes wonderfully authentic. Pozole is served with a garnish tray so everyone can add his or her own personal touches.1/2 cup pepitas (hulled green pumpkin seeds)1 jar (430 mL) salsa verde (see Tip, below )4 tsp dried Mexican oregano or regular oregano1 onion, chopped4 cloves garlic, sliced1 bay leaf3 lb (1.35 kg) chicken thighs or breasts2 cups sodium-reduced chicken broth2 cans (15 oz/425 g each) white hominy, drained and rinsed4 tsp chili powder1/4 tsp each salt and pepperTORTILLA STRIPS:4 small flour tortillas1 tbsp vegetable oilGARNISHES:Diced avocado tossed with lime juiceShredded iceberg lettuceDiced radishesThinly sliced green onionsChopped fresh cilantroLime wedgesTORTILLA STRIPS: Brush tortillas all over with oil; stack and cut in half. Stack again and slice crosswise into thin strips. Separate strips and arrange on rimmed baking sheet. Bake in 350degree F (180 degree C) oven until crisp and golden, about 10 minutes. Let cool. (Make-ahead: Store in airtight container for up to 2 days.)In dry small skillet, toast pepitas over medium heat, stirring occasionally, until puffed and popping, about 6 minutes. Let cool. In blender, blend together pepitas, salsa verde and oregano until smooth. Set aside.In Dutch oven, bring 8 cups water, onion, garlic and bay leaf to boil; reduce heat and simmer for 10 minutes. Add chicken; cover and simmer, skimming off any foam, until juices run clear when chicken is pierced, about 25 minutes. Reserving cooking liquid, transfer chicken to plate; let cool enough to handle. Shred chicken into bowl, discarding skin and bones. Cover and refrigerate.Strain cooking liquid into clean Dutch oven. Add salsa mixture, broth, hominy, chili powder, salt and pepper; bring to boil. Reduce heat and simmer, uncovered and skimming off any fat or foam, for 30 minutes. Stir in chicken. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days. Reheat.)Garnishes: Ladle soup into bowls. Top with tortilla strips; sprinkle with garnishes to taste.Makes 8 to 10 servings. per each of 10 servings: about 316 cal, 29 g pro, 14 g total fat (3 g sat. fat), 19 g carb, 4 g fibre, 71 mg chol, 677 mg sodium. % RDI: 4% calcium, 31% iron, 6% vit A, 2% vit C, 53% folate.TIP: salsa verde is made from tomatillos. It is mild, and thinner and smoother than tomato-based salsas. President's Choice and Herdez Brands are widely available. Though the jar sizes vary, it's not enough to make a difference in the recipe.Sticky Toffee Cake With Decadent Toffee SauceEnglish This uncomplicated cake, with the rich flavor of English toffee, stays amazingly moist for up to three days. Serve with just a dollop of whipped cream if you like.1 pkg (12 oz/375 g) dried pitted dates (about 2 1/3 cups)2 1/2 cups water1 1/3 cups granulated sugar1/2 cup unsalted butter, softened1 1/2 tsp grated lemon zest1/2 tsp salt4 eggs1 1/2 tsp vanilla2 3/4 cups all-purpose flour2 tsp baking powder2 tsp baking sodaTOFFEE SAUCE:3/4 cup unsalted butter1 cup granulated sugar3/4 cup whipping cream2 tbsp lemon juicePinch salt2 tbsp brandyIn saucepan, bring dates and water to boil; let cool. Mash until smooth; set aside.In large bowl, beat together sugar, butter, lemon zest and salt until light; beat in eggs, 1 at a time. Beat in vanilla.Whisk together flour, baking powder and baking soda; stir into butter mixture. Stir in dates.Scrape into greased 10-inch (4 L) tube pan or 10-inch (3 L) Bundt pan. Bake in bottom third of 350 degree F (180 degree C) oven until cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 15 minutes; invert cake onto plate.Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in sugar until dissolved. Cook, whisking, until caramel coloured, about 5 minutes. Averting face, whisk in cream, lemon juice and salt; bring to boil. Cook until thickened, 3 to 5 minutes. Whisk in brandy. Pour 3/4 cup over warm cake; let stand to absorb.To serve, slice cake; drizzle with remaining warm sauce.Makes 12 to 16 servings. per each of 16 servings: about 437 cal, 5 g pro, 20 g total fat (12 g sat. fat), 62 g carb, 2 g fibre, 99 mg chol, 290 mg sodium, 196 mg potassium. % RDI: 4% calcium, 10% iron, 18% vit A, 2% vit C, 24% folate.