Vous êtes sur la page 1sur 20


classics AL

250 fast, fresh recipes from the chatelaine kitchen

C E 1 9 28

FM_ppi-vii.indd 3 10-10-28 3:42 PM

Copyright © 2010 Rogers Publishing Ltd.

All rights reserved. No part of this work covered by the copyright herein may be reproduced or used
in any form or by any means—graphic, electronic or mechanical without the prior written permission
of the publisher. Any request for photocopying, recording, taping or information storage and retrieval
systems of any part of this book shall be directed in writing to The Canadian Copyright Licensing
Agency (Access Copyright). For an Access Copyright license, visit www.accesscopyright.ca or call toll
free 1-800-893-5777.
Care has been taken to trace ownership of copyright material contained in this book. The publisher
will gladly receive any information that will enable them to rectify any reference or credit line in
subsequent editions.

Library and Archives Canada Cataloguing in Publication Data

Chatelaine’s modern classics : 250 fast, fresh recipes from the Chatelaine kitchen
Includes index.
ISBN 978-0-470-73982-2
1. Cookery.
TX714.C465 2010 641.5 C2010-901592-4

Production Credits
Editor: Leah Marie Fairbank
Creative direction and interior design: Ian Koo
Composition: Interrobang Graphic Design
Photography: Yvonne Duivenvoorden
Cover design: Sandy Kim
Managing Editor: Alison Maclean
Production Editor: Lindsay Humphreys
Production Assistant: Sarah Lichter
Food styling: Ashley Denton/Judy Inc.
Prop styling: Carolyn Souch/Judy Inc.
Printer: Printplus Ltd.

John Wiley & Sons Canada, Ltd.

6045 Freemont Blvd.
Mississauga, Ontario
L5R 4J3

Printed in China
1 2 3 4 5 PP 14 13 12 11 10

FM_ppi-vii.indd 4 10-10-28 3:42 PM

FM_ppi-vii.indd 2 10-10-28 3:42 PM

The Chatelaine team

This book was made possible through the efforts of the talented team at Chatelaine:
Rebecca Caldwell, Philina Chan, Anna Cipollone, Katie Dupuis, Jane Francisco, Rachel Giese,
Megan Griffith-Greene, Maureen Halushak, Sandy Kim, Alicia Kowalewski, Alex Laws,
Sue Marteleira, Myles McCutcheon, Vanessa Milne, Melanie Morassutti, Jen O’Brien,
Erika Oliviera, Marnie Peters, Erinn Steringa, Doug Wallace, Cameron Williamson,
Heather Trim and Meaghan Baron.

The Chatelaine kitchen

Thank you to the many talented cooks who develop and test recipes in the Chatelaine Kitchen
every day. Special thanks to former food editor Monda Rosenberg for 30 years of contributions
to kitchens across the country.

Behind the scenes

We are grateful for the hard work and support of our friends at John Wiley & Sons Canada:
Meghan Brousseau, Leah Fairbank, Ian Koo, Alison Maclean, Lindsay Humphreys, Judy Phillips
and Jennifer Smith.

Special thanks
Thanks to friends and family for their support: Eleanor Anckaert, Brunch Club, Michael
Erickson, Jennifer Goldberg, Betty Jarvie, the Jarvie family, George Kiddell, Isla Macpherson,
Susan Macpherson, Scott McCallum, the Millet family, Leanne Stanton, Tara Sullivan, Brianne
Walsh, Katrina Walsh, David Williams, Lou Williams and Margaret Williams.

FM_ppi-vii.indd 6 10-10-28 3:42 PM


From the Chatelaine Kitchen

We know this sounds familiar: It’s 2 p.m. and you suddenly wonder, what’s for dinner? It has to be
delicious, easy, fast, nutritious and affordable . . . easier said than done! So what’s on the menu?
At Chatelaine, we hear you. Every night we go home to our own kitchens to face the same dilemma.
But we believe that everyday cooking can be satisfying and fun, a pleasure instead of a chore. So,
even after more than 80 years of fabulous recipes, the Chatelaine Kitchen continues to develop
simple, mouth-watering solutions for every meal of the day.
Of course, like you, we have high expectations of our recipes, so we test and retest each one to make
sure it’s as reliable as it is tasty. For this collection, we’ve chosen 250 of our best triple-tested recipes
that have earned our seal of approval. We hope they’ll soon become family favourites for you.

FM_ppi-vii.indd 7 10-10-28 3:42 PM

breakfast and brunch
1_Breakfast-pp2-35.indd 2 10-10-28 4:59 PM
Never skip breakfast again! Weekdays start better with homemade spiced
granola and quinoa porridge. And weekend brunches are fun and effortless
with stuffed French toast and easy eggs Benedict.

Perfect Omelette 4 Decadent Chocolate Brownie Muffins 22

Baked Croque Monsieur 7 Quick Quinoa Porridge 23
Chocolate-Stuffed French Toast 8 Scrumptious White Chocolate Scones 25
Easy Eggs Benedict 10 Maple and Candied-Ginger Granola 26
Spicy Baked Eggs Ranchero 12 Best Buttermilk Pancakes 28
Spinach and Chèvre Frittata 13 Roasted Sugary Rum Bacon 31
Smoked-Salmon Nachos 14 Cheddar, Pepper and Potato Bake 32
Fresh Fruit Salad with Lime-Ginger Creamy Bacon-and-Egg Pie 35
Drizzle 17
Sharp-Cheddar Zucchini Bread 18
Cranberry-Bran Muffins 21

1_Breakfast-pp2-35.indd 3 10-10-28 4:59 PM

breakfast and brunch

Perfect Omelette
Pre par ation time 5 minutes 3 eggs
Cooking time 3 minutes
Makes 1 ser ving
2 tsp (10 mL) butter
Filling (see sidebar for suggestions)
Keep it fresh with 1. In a bowl, gently whisk eggs with salt and 1 tbsp (15 mL) water. Melt butter
sliced in a medium non-stick frying pan with sloping sides over medium heat. Swirl
roasted red pepper as it melts to coat both the bottom and sides of pan.
and snipped chives 2. Add egg mixture, but don’t stir. When edge is set, after 1 minute, use a
•–Chopped tomatoes, spatula to lift edge of omelette, pulling toward the centre, and tilting pan so
chopped fresh dill uncooked, liquid egg mixture runs underneath. Slowly repeat until mixture is
and sliced bocconcini set, 2 to 3 more minutes.
(shown at right). 3. Sprinkle filling, if using one, across centre of omelette.
•–Sliced strawberries, 4. Tilt pan beside a plate. For a three-fold rolled omelette, lift top third of
crème fraîche or sour omelette over filling, then tilt pan so omelette rolls onto itself and onto plate,
cream, shredded basil smooth-side up. For a folded omelette, slip spatula under unfilled side and fold
and freshly ground over filling.
black pepper
•–Chopped Nutrie nt s per ser vi ng 19 g pr o t ein 23 g f at
fresh mint 1 g carboh y dr ates 0 g fibre 2 mg ir on
and ricotta cheese 78 mg cal cium 237 mg sodium 285 cal ories

1_Breakfast-pp2-35.indd 4 10-10-28 4:59 PM

1_Breakfast-pp2-35.indd 5 10-10-28 4:59 PM
1_Breakfast-pp2-35.indd 6 10-10-28 4:59 PM
breakfast and brunch

Baked Croque Monsieur

Pre par ation time 15 minutes 12 slices regular white bread
T o asting time 20 minutes
8 eggs
R efriger ation time 8 hours
Baking time 45 minutes 2 tbsp (30 mL) Dijon mustard
Makes 6 ser vings 2 cups (500 mL) 2% milk or half-and-half cream
1 tsp (5 mL) salt
8 thin slices ham or prosciutto
3 cups (750 mL) grated swiss or cheddar cheese
What is it?
The traditional French 1. Preheat oven to 350°F (180°C). Remove crusts from bread if you wish. Place
croque monsieur is slices on a large baking sheet. It’s okay if they overlap a little. Toast in centre of
a ham-and-cheese preheated oven for 20 minutes. Turn slices over halfway through toasting time.
sandwich that’s dipped Meanwhile, lightly coat or spray a 9- × 13-inch (3 L) glass baking dish with oil.
in egg, then cooked in In a large bowl, whisk eggs with Dijon. Whisk in milk and salt. Cut ham into
butter just like French thick strips.
toast. A croque madame 2. Place 6 slices toasted bread in a single layer on bottom of baking dish. It’s
has the addition of a okay to squish them in. Pour one-third of egg mixture evenly overtop. Sprinkle
fried egg, but in North with 1 cup (250 mL) cheese. Scatter ham over cheese, then sprinkle with an-
America this sandwich other 1 cup (250 mL) cheese. Cover with remaining 6 bread slices. Firmly press
often lends itself to bread down with your hands. If it’s not lying flat, trim edges. Pour remaining
creative twists, with the egg mixture evenly overtop. Sprinkle with remaining 1 cup (250 mL) cheese.
Cover and refrigerate at least 8 hours or overnight.
substitution of various
cheeses, or chicken. 3. When ready to bake, place oven rack in bottom third of oven. Preheat oven
to 350°F (180°C). Bake cold casserole, uncovered, until top is golden, about 45
minutes. Slice and serve immediately. Great served with our Easy Arugula and
Hazelnut Salad (page 86).

Nutrie nt s per ser vi ng 39 g pr o t ein 28 g f at

33 g carboh ydr ates 1 g fibre 3 mg ir on
742 mg cal cium 1543 mg sodium 545 cal ories

1_Breakfast-pp2-35.indd 7 10-10-28 4:59 PM

breakfast and brunch

Chocolate-Stuffed French Toast

Pre par ation time 25 minutes 1 large baguette
R efriger ation time 1 hour
2  52-g caramel-filled chocolate bars, broken into squares
Baking time 16 minutes
Makes 14 pieces 3 eggs
1 cup (250 mL) milk
2 tbsp (30 mL) granulated sugar
1 tsp (5 mL) vanilla extract
3/4 tsp (4 mL) cinnamon or ground cardamom
1/2 tsp (2 mL) salt
3 tbsp (45 mL) unsalted butter, melted
Cooking tip
Use up your day-old 1. Slice baguette into 1 1/2-inch- (4 cm) thick rounds. Using a serrated knife, cut
bread for this recipe — through the middle of bottom crusty side of each round to make a slit large
the results are even enough to hold a square of chocolate. Widen slits and tuck a piece of chocolate
better than using fresh. into each. Place in a 9- × 13-inch (3 L) baking dish, bunching bread close
together to fit. In a bowl, whisk eggs with milk, sugar, vanilla, cinnamon and
salt. Pour over bread. Turn pieces so they fully soak up egg mixture. Cover and
refrigerate at least 1 hour or overnight.
2. Preheat oven to 450°F (230°C). Generously brush a large, wide baking sheet
with about half of the melted butter. Space soaked bread on baking sheet so
pieces aren’t touching. Bake in centre of preheated oven for 8 minutes. Remove
from oven, brush tops of bread with remaining melted butter, then turn slices
over. Continue to bake until each side is crusty and deep golden, 8 to 10 more
minutes. Place toasts on plates. Serve drizzled with maple syrup.

Nutrie nt s per piece 4 g pr o tein 6 g f at

21 g carboh y dr ates 1 g fibre 1 mg ir on
62 mg cal cium 279 mg sodium 159 cal ories

1_Breakfast-pp2-35.indd 8 10-10-28 5:00 PM

1_Breakfast-pp2-35.indd 9 10-10-28 5:00 PM
breakfast and brunch

Easy Eggs Benedict

Pre par ation time 30 minutes Eggs
Cooking time 12 minutes 4 English muffins, split in half
Makes 4 ser vings
8 slices peameal bacon or thick ham slices
8 eggs
1 tbsp (15 mL) white vinegar

1 cup (250 mL) unsalted butter
3 large egg yolks
2 tbsp (30 mL) freshly squeezed lemon juice or tarragon vinegar
1 tbsp (15 mL) hot water
1/2 tsp (2 mL) salt
2 tbsp (30 mL) finely chopped fresh tarragon (optional)
Switch it up
hollandaise 1. Preheat oven to 200°F (90°C). For eggs, lightly toast muffin halves. Keep warm
sauce is made with in oven on a baking sheet. (Warm plates in oven at the same time.) Coat a large
lemon juice, but you can frying pan with oil and set over medium heat. Add half the peameal and cook until
use tarragon vinegar hot and done as you like, 2 to 3 minutes per side. Place pieces on muffin halves
and return to oven. Repeat with remaining bacon. Fill a wide pot with 2 inches
(sold in most super-
(5 cm) water and bring to a simmer. Cover until you are ready to poach the eggs.
markets) and fresh
tarragon instead to 2. For sauce, melt butter in a small saucepan over medium-high heat, or
make flavourful microwave in a bowl. Skim and discard foam. Pour butter into a measuring
Béarnaise sauce. cup, leaving white solids behind.
•–Replace peameal bacon 3. Place yolks, lemon juice, hot water and salt in a blender or food processor.
with smoked salmon, Immediately whirl on high speed for 1 minute. If butter is not hot, reheat.
sautéed tomato slices or While motor is running, slowly pour warm butter through hole in lid. Whirl
until thickened, about 1 minute. Pour into an ovenproof bowl. Stir in tarragon
blanched asparagus.
if you wish. Keep warm in oven for up to 15 minutes.
•–In place of English
4. Immediately prepare poached eggs. Start by adding white vinegar to
muffins, use hash-brown
simmering water. Crack an egg into a small dish, then slip into water. Repeat
patties, crumpets or
with 3 more eggs. You’ll need to cook eggs in 2 batches. Adjust heat so water
homemade scones gently simmers. Cook, uncovered, until whites are set and yolks are done as
(see our plain version you like, 2 to 6 minutes. (We like the yolks runny.)
of Scrumptious White
Chocolate Scones, 5. Place 2 peameal-topped muffin halves on 2 plates. Using a slotted spoon,
page 25). remove poached eggs. Dab whites with a paper towel to absorb water and
place an egg on each muffin. Whisk hollandaise sauce and spoon overtop.
Serve immediately, then repeat poaching and this step for 2 more servings.

Nutrie nt s per ser vi ng 31 g pr o tein

71 g f at 29 g carboh y dr ates 2 g fibre 4 mg ir on
179 mg cal cium 1441 mg sodium 883 cal ories


1_Breakfast-pp2-35.indd 10 10-10-28 5:00 PM

1_Breakfast-pp2-35.indd 11 10-10-28 5:00 PM
breakfast and brunch

Spicy Baked Eggs Ranchero

Pre par ation time 10 minutes 4 chorizo or Italian sausages
Cooking time 8 minutes
1 red onion, chopped
Baking time 15 minutes
S t anding time 5 minutes 1 green or yellow pepper, chopped
Makes 8 ser vings 1 1/2 cups (375 mL) bottled chunky salsa
2 cups (500 mL) grated cheddar cheese
2 tbsp (30 mL) all-purpose flour
8 eggs
2 green onions, sliced
kitchen tip 1. Preheat oven to 375°F (190°C). Oil a large frying pan set over medium heat.
If you’re not a hot-spice Prick sausages in several places and place in pan. Turn often until browned,
fan, just skip the chorizo 4 to 6 minutes. Remove from pan. It’s okay if they aren’t completely cooked.
sausages and use mild Slice into thin rounds. Coat pan with more oil, then add onion and pepper. Stir
Italian instead. often until they start to soften, about 3 minutes. Add salsa and stir until hot,
1 to 2 minutes. Stir in sausages. In a small bowl, toss half the cheese with flour.
Stir into salsa mixture in pan, then spoon over bottom of a 9- × 13-inch (3 L)
baking dish.
2. Crack eggs overtop salsa mixture, spacing so they don’t touch. Sprinkle with
remaining cheese. Bake, uncovered, in centre of preheated oven until whites of
eggs are set but centres are still runny, 15 to 20 minutes. Let stand 5 minutes,
then spoon onto plates. Sprinkle with green onions and serve immediately.

Get ahead Prepare Step 1. Cover and refrigerate overnight. When ready
to bake, cover pan with foil. Bake in centre of preheated oven until mixture is
hot, 15 to 20 minutes. Uncover and stir. Add eggs and continue with recipe as

Nutrie nt s per ser vi ng 35 g pr o t ein 47 g f at

12 g carboh y dr ates 2 g fibre 3 mg ir on
268 mg cal cium 1560 mg sodium 611 cal ories


1_Breakfast-pp2-35.indd 12 10-10-28 5:00 PM

breakfast and brunch

Spinach and Chèvre Frittata

Pre par ation time 10 minutes 1 each small red and yellow or orange pepper
Cooking time 3 minutes
1 tsp (5 mL) butter
Baking time 40 minutes
S t anding time 5 minutes 4 cups (1 L) baby spinach, lightly packed
Makes 9 pieces 1 green onion, thinly sliced
5 oz (140 g) log goat cheese
12 eggs
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) salt
Test Kitchen tip
This baked brunch 1. Preheat oven to 325°F (160°C). Lightly spray with oil an 8-inch- (2 L) square
dish makes for an easy baking dish. Chop peppers into 1-inch (2.5 cm) pieces. Melt butter in a large
entertaining main course. frying pan over medium-high heat. Add peppers and stir often until they start
A perfect side dish is to soften, 3 to 5 minutes. Remove from heat. Stir in spinach and onion just
The Modern Cobb salad until they start to wilt. Turn into baking dish. Crumble cheese overtop.
(page 82). 2. In a large bowl, whisk eggs with Dijon and salt. Pour over pepper mixture
and stir to evenly coat. Bake, uncovered, in centre of preheated oven until top
is golden and centre is set, 40 to 50 minutes. Remove from oven and let stand
5 minutes, then cut into pieces. Tastes great warm, or cover and refrigerate and
serve cold the next day.

Get ahead Prepare frittata but don’t bake. Cover dish with foil and refrigerate
overnight. Remove from fridge and gently stir to evenly mix. Bake, uncovered, as
directed. You may need to add a few extra minutes of baking time. Baked frittata
will keep well in fridge for up to 1 day.

Nutrie nt s per piece 12 g pr o t ein 11 g f at

3 g carboh y dr ates 1 g fibre 2 mg ir on
94 mg cal cium 314 mg sodium 160 cal ories


1_Breakfast-pp2-35.indd 13 10-10-28 5:00 PM

breakfast and brunch

Smoked-Salmon Nachos
Pre par ation time 15 minutes 3 bagels
Baking time 10 minutes
Cooking spray
Makes 8 t o 10 ser vings
Pinches of regular or garlic salt
1 green onion
1 lemon
8 oz (250 g) block cream cheese, at room temperature
2 tbsp (30 mL) milk
8 to 10 slices smoked salmon, preferably wild
1/4 red onion
1 avocado
3 tbsp (45 mL) drained capers
1/4 cup (50 mL) fresh mint (optional)
If you’re tight for 1. Arrange racks in top and bottom thirds of oven. Preheat oven to 350°F
time, skip the work (180°C). Carefully slice each bagel into 4 thin rounds. Lightly spray both
of making your own sides with cooking spray, then sprinkle with salt. Arrange in a single layer
bagel chips and buy on 2 baking sheets.
some instead. 2. Bake in preheated oven until edges are lightly golden, 5 to 6 minutes per
side. Switch racks halfway through baking time. Cool completely.
Go wild
3. Thinly slice green onion. Finely grate 1/2 tsp (2 mL) peel from lemon. Place
Any type of smoked cream cheese and milk in a large bowl. Using a wooden spoon, beat until
salmon will work well smooth. Stir in onion and lemon peel. Slice salmon into thick strips. Thinly slice
in this recipe, but red onion into strips. Slice avocado in half and discard pit. Scoop flesh from
we prefer using wild peel and coarsely chop avocado.
salmon because of its 4. To assemble, spread bagels with cream cheese mixture. Arrange on a large
fantastic flavour and platter so they don’t overlap too much. Scatter smoked salmon, red onion,
bright colour. avocado and capers overtop. Coarsely chop or shred mint (if using) if leaves are
large. Leave small leaves whole. Sprinkle overtop. Squeeze a little juice from
lemon overtop if you wish.

Get ahead Store baked bagel rounds in an airtight container at room tempera-
ture for up to 2 days. Assemble nachos just before serving.

Nutrie nt s per ser vi ng 8 g pr o tein 14 g f at

15 g carboh y dr ates 2 g fibre 1 mg ir on
47 mg cal cium 386 mg sodium 209 cal ories


1_Breakfast-pp2-35.indd 14 10-10-28 5:00 PM

1_Breakfast-pp2-35.indd 15 10-10-28 5:00 PM