Here are a few cookie tips to keep in mind: 

* Many types of cookie dough can be made ahead and frozen. Simply bake from frozen, adding a few extra minutes of baking time.

* To save time during cleanup, be sure to line cookie sheets with parchment paper. Parchment can be used several times before it becomes too dark and brittle.  

* Let cookies cool for 2 to 3 minutes on the cookie sheet before transferring them to a cooling rack. Cookies will often crumble or break if moved while they are still hot. 

* Once cookies are baked and cooled, layer them between sheets of waxed paper or parchment paper and store them in an airtight container for up to 5 days or freeze them for up to a month. Storage time can vary for different cookies.

Happy baking during the holidays!

Chocolate Raspberry Truffle Squares


So Delicious

Chocolate Raspberry Truffle Squares
Delicious Chocolate Raspberry Truffle Squares
  1. Brownie Base
  2. Three 1-oz (30 g) squares unsweetened chocolate
  3. 1/3 cup (75 mL) butter
  4. 1/4 cup (60 mL) raspberry jam
  5. 2 large eggs
  6. 1 cup (250 mL) granulated sugar
  7. 1 tsp (5 mL) vanilla
  8. 1/2 cup (125 mL) all-purpose flour
  9. Topping
  10. 2 tbsp (30 mL) heavy or whipping (35%) cream
  11. 2 tbsp (30 mL) raspberry jam
  12. 2 tbsp (30 mL) butter
  13. Four 1-oz (30 g) squares semisweet chocolate, chopped
  14. 1 cup (250 mL) fresh raspberries
  1. To make base: Preheat oven to 350°F (180°C). Line an 8-inch (20 cm) square pan with foil; grease and set aside. Combine chocolate, butter and jam in a saucepan. Stir over low heat until smooth. Remove from heat. In a large bowl, beat eggs until foamy. Mix in sugar, vanilla and chocolate mixture. Stir in flour, just until blended. Spread batter evenly in pan and bake for 20 to 35 minutes or until set. Let cool completely in pan on a wire rack.
  2. To make topping: Combine cream, jam and butter in a saucepan. Heat to a simmer, stirring constantly until melted. Remove from heat and add chocolate, stirring until smooth. Let stand until cool but still soft, about 30 minutes.
  3. Spread topping over brownie base. Immediately top with raspberries and chill until cold. Cut into small squares.
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Quinoa-Stuffed Peppers

Quinoa has become a staple in many homes, and stuffed peppers are a family favorite. These come together easily and are even better for lunch the next day.

Quinoa-Stuffed Peppers
  1. 1/2 cup (125 mL) quinoa, rinsed
  2. 1 cup (250 mL) ready-to-use vegetable broth
  3. 4 large bell peppers (any color)
  4. 1 tbsp (15 mL) canola oil
  5. 8 oz (250 g) mushrooms, chopped
  6. 4 garlic cloves, minced
  7. 1 red onion, diced
  8. 1/2 tsp (2 mL) salt
  9. 1/2 tsp (2 mL) hot pepper flakes
  10. 2 cups (500 mL) chopped baby arugula
  11. 1/3 cup (75 mL) crumbled feta cheese
  1. Preheat oven to 400°F (200°C). Cut stem end off bell peppers and remove seeds. Trim bottom of peppers to stand flat in a small baking dish. Remove stem and dice pepper tops. In a large nonstick skillet, heat oil over medium-high heat. Sauté diced pepper tops, mushrooms, garlic, onion, salt and hot pepper flakes for 10 minutes or until vegetables are golden and liquid has evaporated. Remove from heat and stir in cooked quinoa and arugula. Spoon filling into peppers and sprinkle with feta. Bake for about 20 minutes or until peppers are softened and filling is ho
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Soy Ginger Flank Steak

This is the absolute easiest thing to grill when you have a crowd coming over. Just be sure to plan far enough ahead to let the steak marinate — you need to let those flavours make their way into the meat

Soy Ginger Flank Steak
Serves 4
  1. 1 1/2 to 2 lb beef flank steak 750 g to 1 kg
  2. 4 garlic cloves, minced 4
  3. 1 thumb-sized piece fresh ginger, grated 1
  4. 1/3 cup sugar 75 mL
  5. 1 tsp hot pepper flakes 5 mL
  6. 1/4 cup soy sauce 60 mL
  7. 1 tbsp vegetable oil 15 mL
  8. 1 tbsp lime juice 15 mL
  9. Additional vegetable oil
  1. Give steak a quick rinse in cold water and pat dry. Lightly score meat in a 2-inch (5 cm) diamond pattern. In a shallow glass baking dish or a heavy plastic freezer bag, combine garlic, ginger, sugar, hot pepper flakes, soy sauce, oil and lime juice. Add steak, turning to coat. Cover or seal and refrigerate for at least 6 hours or overnight. If you think of it, give the meat a turn every couple hours or so, so that the marinade does its duty on both sides.
  2. Preheat barbecue grill to high and brush grill with vegetable oil to prevent sticking. Once the grill is nice and hot, place steak on the grill and reduce heat to medium. Grill for 5 minutes per side for medium doneness (add a minute or two if you like your meat well done). Transfer to a platter, cover with foil and let rest for 10 minutes, then slice thinly across the grain.
  3. Serves 4 to 6.
  4. Tip: If you have a bigger group of people (and enough room on the grill) marinate and cook two or more steaks at once.
  5. Pack up the marinated steak in your cooler or freeze for a longer drive and thaw in the refrigerator when you get to where you are going.
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Best of Bridge Weekday Suppers

It is finally here! Time to celebrate and enjoy Best of Bridge Weekday Suppers. It is chock full of recipes that are perfect for helping to get you through the week, any time of the year. 

For many of us, October officially kicks off entertaining season and is the perfect time of year to enjoy so many seasonal and tasty foods. We hope that you are able to pop into a market, visit a farm, or harvest your own garden bounty and enjoy it with those that you love. 

And with Thanksgiving right around the corner, thoughts of family gatherings are strong with all of us. We love sharing these special times along with delicious food with family and friends, while creating memories for our children and grandchildren. Whether you are making dinner this Thanksgiving or have been asked to bring a dish, Best of Bridge has you covered.

Happy Thanksgiving and Harvest Time! 




Pork Canitas

A pot of flavorful braised pork shoulder is a great way to feed a small crowd — set out tortillas or taco shells and accompaniments like salsa verde, avocado, cilantro, lime wedges and sour cream, and let everyone build their own. If you like, swap beef brisket for the pork shoulder, for beef carnitas — “little meats.”

Pork Carnitas


  1. 4 to 5 lb boneless pork shoulder 2 to 2.5 kg? blade roast, trimmed and cut ? into 3- to 4-inch (7.5 to 10 cm) ? pieces
  2. 2 tbsp chili powder 30 mL
  3. Salt to taste
  4. Vegetable oil
  5. 1 to Basic Chicken Stock (page 28), 250 to?2 cups ready-to-use chicken broth 500 mL? or water
  6. 1 tsp ground cumin 5 mL
  7. 1 bay leaf 1
  8. Soft flour tortillas, warmed
  9. Accompaniments
  10. Salsa Verde (page 263)
  11. Sliced avocado
  12. Fresh cilantro
  13. Lime wedges
  14. Sour cream
  1. Preheat oven to 325°F (160°C). Place pork on a cutting board and pat dry with paper towels. Sprinkle with chili powder and salt, rolling the pieces around with your hands to coat. Set a
  2. heavy, ovenproof braising pan over medium-high heat and add a generous drizzle of oil. Brown the meat in batches, transferring it to a plate as you go. Pour off any excess fat and add a splash of water to the pan, scraping up any browned bits from the bottom. Return all the meat to the pan and add enough stock to come about halfway up the meat. Add cumin and bay leaf.
  3. Cover the pan, put it in the oven and bake for 21⁄2 to 3 hours or until meat is very tender and can be pulled apart with a fork. If it seems too liquidy, place the pan back on the stovetop and simmer, uncovered, until any excess liquid has reduced. Set the pot out on the table with warmed tortillas and your choice of accompaniments and let everyone assemble their own carnitas. Serves 8 to 10.
  1. Accompaniments
  2. Salsa Verde (page 263)
  3. Sliced avocado
  4. Fresh cilantro
  5. Lime wedges
  6. Sour cream
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Salsa Verde
Salsa Verde
  1. 2 garlic cloves, chopped
  2. 1/2 cup (125 mL) packed fresh flat-leaf (Italian) parsley leaves (about 1 small bunch)
  3. Grated zest of 1/2 lemon
  4. 1-1/2 tbsp (22 mL) lemon juice
  5. 1 tbsp (15 mL) red wine vinegar
  6. 1/3 cup (75 mL) olive oil
  1. In a food processor, combine garlic, parsley, lemon zest, lemon juice and vinegar; pulse, scraping down the bowl a few times, until very finely chopped. With the motor running, through the feed tube, add oil in a thin stream and process until nearly smooth (it will be very green, with some flecks remaining). Keeps in the fridge for up to 3 days.
  2. Makes about 1/2 cup (125 mL).
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