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ParentsCanada - April 2015

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.com 33 Lemons contain more sugar than strawberries. STEAK FRITES: 2–3 russet (or sweet) potatoes, scrubbed canola or other vegetable oil, for cooking 4–6 3 oz. grilling steaks (such as sirloin, striploin, tenderloin or ribeye) salt and freshly ground black pepper DECONSTRUCTED KEY LIME PIE: 1 300 ml can sweetened condensed milk 1/2 cup (125 ml) lime or Key lime juice 1 tsp (5 ml) fi nely grated lime zest (optional) 1 cup (250 ml) heavy (whipping) cream 12-18 graham crackers Preheat the oven to 450˚F. Cut the potatoes into thin sticks of even size. Spread in a single layer on a heavy, rimmed baking sheet (the darker the better) and drizzle generously with oil. Toss gently with your hands to coat the potatoes in oil, then slide into the oven. (Don't worry if it's not hot enough yet.) Let them roast for about 20 minutes, tossing once or twice with tongs. Steak Frites (steak and French fries) is not the fi rst thing you might consider whipping up after a long day of work. But it's actually quite simple, and can be pulled together in under half an hour. For dessert, stir together the simplest Key lime fi lling to serve with straight-up graham crackers. Who needs pie crust? B ON A P PÉ T I T ! B Y J U L I E V A N R O S E N D A A L While the frites are baking, get the steaks ready by pat- ting them dry with paper towel. Sprinkle salt and pepper on both sides. Set a heavy skillet (cast iron is ideal) over medium-high heat or preheat your grill. Start the dessert. In a medium bowl, stir together the sweetened condensed milk, lime juice and zest. As you stir, the mixture will thicken. In another bowl, whip the cream until it forms stiff peaks; gently fold it into the lime mixture. Put the bowl in the fridge to set. Your pan or grill should be nice and hot now. Add a generous drizzle of oil. Cook the steaks for 4 to 5 minutes per side (for inch-thick steaks) for medium-rare. Let them rest on the serving plates for 5 minutes while you salt and dish out the fries. Green beans and salad are ideal sides. For dessert, serve the Keylime mixture in small bowls, with a few graham crackers for scooping. Serves 4-6. PER SERVING: 656 calories, 24.3 g fat (13.4 g saturated fat, 8.7 g monounsaturated fat, 2.4 g polyunsaturated fat), 118 mg cholesterol, 79 g carbohydrate, 30 g protein, 4.7 g fi bre. The Roundup™ app from Canada Beef takes top grade with PC bloggers. "The Roundup was insanely helpful for understanding the various cuts of beef. It will also inspire me to try a new cut of beef that I don't usually purchase." JULIE VAN ROSENDAAL JAN SCOTT "The Beef Cuts section let me fi nd a specifi c cut of meat, view the recommended cooking method for that cut, and then research recipes using that cooking method." KATHRYN LAVALLEE JULIE VAN ROSENDAAL "The Roundup is a well-designed, defi nitive guide to Canadian beef. It's got all you need to know about cuts, how to cook them (with videos!), interactive meat charts, nutritional info, and even an explanation of the tenderness rule of thumb." H ER E ' S W HA T TH E Y H A D T O S A Y : Download The Roundup™ and let's talk beef! What's in The Roundup ™ ? JOIN US FOR The Roundup Twitter Chat March 31, 8 p.m. (ET) #CanadianBeefApp • searching cuts by name • cut descriptions • cooking know-how • tenderness guide • recipes and more

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