Grilled Eggplant Parmesan Recipe below

Big Batch Bouillabaisse

Asparagus with Pine Butter Recipe below

For a detailed description & pricing information
of Chatelaine Modern Classics click here.

A book for the way we cook today--with 250 of Chatelaine's delicious and easy-to-make recipes collected in one gorgeous volume. We are committed to experimenting in the kitchen and Modern Classics is filled with variations on your favourites, from the salty crunch of Pistachio Crusted Salmon to the sweet decadence of our Cheesecake Brownies. Starting with brunch all the way through to dessert, each of our creations is tested and tasted until it's just right, so you can rely on these recipes to work in your own kitchen.

Modern Classics is lavishly illustrated, and complete with an entertaining section full of money-saving shopping tips, time-saving menu plans, drinks and more. Whether it's a mid-week family supper or a Saturday dinner party for ten, Modern Classics offers simple, elegant solutions each and every time. More.

The Introduction:

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.

Cheers!

Hazelnut Meringue Cake

Moroccan-Style Lamb Kebabs with Charmoula Mayonnaise

Strawberry- Rhubarb Tiramisu

Asparagus with Pine-Nut Butter

Asparagus Trick

Hold each spear by its point and cut ends. Place pressure on the thick cut end so the spear snaps. It will naturally break off right where the asparagus becomes tough.

Preparation time 5 minutes
Cooking time 4 minutes
Makes 4 servings

• 1 bunch asparagus
• 4 tsp (20 mL) butter
• 1/4 cup (50 mL) pine nuts
• Pinches of salt and freshly ground black pepper

1. Partially fill a large frying pan with water and bring to a boil over high heat. Meanwhile, snap tough ends from asparagus and discard. Boil asparagus until tender-crisp, about 2 minutes. Drain. Pat dry with a kitchen towel and place on a platter.

2. Wipe pan dry and place over medium heat. Add butter. When melted, add pine nuts and stir continuously until they begin to turn golden, about 2 minutes. Pour butter mixture over asparagus. Taste and add pinches of salt and pepper. Serve immediately.

NUTRIENTS PER SERVING 3 G PROTEIN 10 G FAT 4 G CARBOHYDRATES 2 G FIBRE 1 MG IRON 21 MG CALCIUM 38 MG SODIUM 108 CALORIES

Copyright © 2010 by Chatelaine. Reprinted from Chatelaine Modern Classics with permission from John Wiley & Sons, Inc.

Grilled Eggplant Parmesan

Basil Trick

The easiest way to shred basil is to stack the large leaves, roll, then shred. Basil is delicate and bruises easily, so use a sharp knife to prevent the leaves from browning quickly.

Preparation time 10 minutes
Grilling time 10 minutes
Makes 2 servings

• 1 large eggplant
• 2 tbsp (30 mL) vegetable or olive oil
• 1 tsp (5 mL) Italian seasoning
• 1/4 tsp (1 mL) salt and freshly ground black pepper
• 4 ripe but firm tomatoes
• 1 1/2 cups (375 mL) coarsely grated parmesan or asiago cheese
• 1/2 cup (125 ml) shredded fresh basil

1. Oil grill and heat barbecue to medium. Thickly slice eggplant lengthwise. Brush both sides with some of the oil, then sprinkle with seasonings. Place on grill. Cover and barbecue until grill marks form on one side, about 5 minutes.

2. Meanwhile, cut tomatoes into thick slices and brush with remaining oil. Place on grill with eggplant after it has cooked 5 minutes. Turn eggplant. Continue barbecuing until tomatoes are warm and eggplant is tender, 5 to 8 more minutes. Turn occasionally, keeping an eye on tomatoes, as they cook quickly. Remove each to a baking sheet as soon as it's done.

3. To layer, place a piece of eggplant on each dinner plate. Top with a couple slices of tomato. Sprinkle with one-quarter of the cheese and basil. Repeat layering, finishing with basil.

NUTRIENTS PER SERVING 30 G PROTEIN 39 G FAT 35 G CARBOHYDRATES 10 G FIBRE 2 MG IRON 813 MG CALCIUM 1253 MG SODIUM 582 CALORIES

Copyright © 2010 by Chatelaine. Reprinted from Chatelaine Modern Classics with permission from John Wiley & Sons, Inc.

About the Authors:

THE CHATELAINE KITCHEN has been Canada's trusted source of delicious and foolproof recipes since 1928. Under the direction of food editor Claire Tansey (centre), with associate food editor Victoria Walsh (right), assistant food editor Carolyn Lim Chua (left) and a roster of professional recipe testers, the Chatelaine Kitchen develops and tests upward of 500 recipes a year.

Author photograph: Roberto Caruso

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