Chocolate pecan torte and beef stew are two good recipes from the Canadian Food Network. The chocolate pecan torte requires more cooking skills than the beef stew, which is made in a slow cooker.
To make a chocolate pecan torte, bring to a simmer 1 1/3 cup of whipping cream and 3/4 cup of butter. Add the mixture to 18 ounces of chopped bittersweet chocolate, and let sit for one minute. Whisk until smooth. Blend 6 eggs, 1 cup of sugar, 1 pinch of salt and 1 teaspoon of vanilla, and pour the egg mixture into the chocolate mixture. Fold in 1/2 cup of chopped pecans.
Pour the batter into a parchment paper-lined and buttered baking pan, and bake for two and a quarter to two and a half hours at 225 degrees Fahrenheit. Cook 1 cup of sugar and 1/2 cup of water until the sugar begins to caramelize, and add 1/4 cup of butter and the juice from 1 lemon. Mix well, adding 1 cup of whipping cream. Drizzle the cooled sauce over the cooled chocolate torte and sprinkle it with fleur de sel.
To make beef stew, combine 3 cups of cubed potatoes, onion wedges from 1 onion and 2 cups each of baby carrots and sliced celery in a slow cooker, and add 2 bay leaves. Toss 1 1/2 pounds of beef cubes, 1/4 cup of flour and 1/4 teaspoon of pepper in a plastic bag. Brown the beef in 1 tablespoon of canola oil, and add it to the slow cooker. Combine the pan drippings with 2 cups of beef broth, 1/2 tablespoon of Worcestershire sauce, 1 tablespoon of chopped thyme and 2 minced garlic cloves. Pour the mixture into the slow cooker, and cook on high for four hours.