Eye for a Recipe

This recipe from the April 2012 issue of Martha Stewart Living calls for bucatini, which is a long, hollow pasta. It’s a nice change from regular spaghetti or linguine and it does a great job soaking up the sauce. This recipe uses pantry staples—salt, olive oil, garlic, oregano, hot pepper flakes, canned tomatoes, canned clams, capers and pasta. It’s a perfect weeknight supper—the sauce takes about 10 minutes to cook and then you add the not-quite-cooked pasta to it to finish the dish.

Avoiding Additives and Preservatives

The ingredients in this recipe that may contain artificial ingredients include the tomatoes, clams and capers. Look for San Marzano canned plum tomatoes that contain only tomatoes and salt, clams with only clam juice and salt and an all-natural brand of capers, such as Crosse & Blackwell.

See the holes? Bucatini is a hollow pasta.

Use canned clams with no artificial ingredients added

First, simmer sauce.

Add clams and heat through.

Add slightly undercooked pasta and cook until done.

Bucatini with clam sauce and hot pepper.

Ingredients:

Coarse salt

¼ cup extra-virgin olive oil, plus more for drizzling

4 garlic cloves, smashed

½ teaspoon dried oregano

Red-pepper flakes

1 can (14 ounces) whole plum tomatoes, chopped, plus ½ cup juice

2 cans (6.5 ounces each) chopped clams, drained, reserving 1 cup clam juice

1 tablespoon capers (preferably salt-packed), rinsed and drained

3/4 pound bucatini (perciatelli) or other long pasta

Coarse sea salt, for sprinkling

Directions:

While bringing a large pot of salted water to a boil, heat oil with garlic, oregano, and a large pinch of red-pepper flakes in a large skillet over medium-high heat. Cook until fragrant and garlic is golden, about 2 minutes.

Stir in tomatoes and their juice, and the reserved clam juice. Bring to a simmer, and cook until sauce is slightly thickened, about 7 minutes. Reduce heat to low. Stir in clams and capers, and cook until heated through.

When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Gradually stir in 1 cup pasta water, about 1/2 cup at a time, and cook over low heat, tossing, until pasta has absorbed some sauce and is well coated, 2 to 3 minutes.

Divide among 4 bowls. Drizzle with oil, and sprinkle with red-pepper flakes and coarse sea salt. Serves 4.

From the April 2012 issue of Martha Stewart Living

This delicious dish from the July 2007 issue of Gourmet is my go-to recipe for entertaining. A whole chicken is butterflied and then a ricotta-herb mixture is spread under the skin before roasting. The filling puffs up slightly and adds delicious flavour to the bird. Because the chicken is butterflied, it roasts in about an hour. Bake the extra filling and serve it alongside the chicken for an elegant presentation.

Avoiding Additives and Preservatives

Most of the ingredients in this recipe are all natural, but be sure to buy ricotta and Parmigiano-Reggiano without colour or preservatives.

Push ricotta-herb stuffing under the skin of the butterflied chicken

Be careful not to tear the skin as you push the stuffing in

Bake the extra filling in a shallow dish

The filling puffs slightly, adds flavour and keeps the chicken moist

Serve baked filling alongside chicken

Ingredients:

For filling

4 garlic cloves, minced

3 tablespoons extra-virgin olive oil

4 cups whole-milk ricotta (preferably fresh; 2 pounds)

2 large eggs, lightly beaten

1 cup grated Parmigiano-Reggiano (2 ounces)

¼ cup chopped fresh oregano

¼ cup chopped fresh flat-leaf parsley

For chicken

2 whole chickens (each about 3 ½ pounds)

2 tablespoons extra-virgin olive oil

Preparation:

Make filling

Preheat oven to 400°F with racks in middle and lower third.

Cook garlic in oil in a small heavy skillet over medium-low heat, stirring occasionally, until pale golden, 2 to 3 minutes. Transfer to a bowl and stir in ricotta, eggs, parmesan, herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Stuff and roast chickens

Cut out backbones from chickens with kitchen shears (freeze bones for making stock if desired). Pat chickens dry, then spread flat, skin sides up, on a cutting board. Cut a ½ -inch slit on each side of chicken in center of triangle of skin between thigh and breast (near drumstick), then tuck knob of each drumstick through slit.

Sprinkle each chicken with ¾ teaspoon salt and ½ teaspoon pepper and spread chickens flat, skin sides up, in an oiled large (17- by 12-inch) shallow baking pan. Gently slide your finger between skin and flesh of breast and legs of 1 chicken to loosen skin (be careful not to tear skin). Using a small spoon, slide 2/3 cup ricotta mixture under skin, using a finger on outside of skin to spread filling over meat of breast, thighs, and drumsticks. Tuck wing tips under. Stuff second chicken in same manner. Brush skin of chickens all over with oil (2 tablespoons) and sprinkle each with ¾ teaspoon salt and ½ teaspoon pepper.

Spoon remaining filling into an oiled 1-quart shallow baking dish (10 by 7 inches).

Bake chickens in middle of oven 30 minutes, then put dish of stuffing in oven on lower rack. Continue baking until chicken is just cooked through and an instant-read thermometer inserted into thickest part of a thigh (through stuffing; do not touch bone) registers 170°F and until gratin is puffed and golden, about 30 minutes more. Let chickens stand 10 minutes, then cut each into quarters. Serve with gratin. Serves 6.

Make ahead: Filling can be made 1 day ahead and chilled, covered. Bring to room temperature before stuffing chickens.

From the July 2007 issue of Gourmet

My big spring work project is over, so I am back in the kitchen. I had a hankering for a new pasta dish, so I made the Fresh Herb Pappardelle with Veal and Lemon from The Pasta Cookbook published by Williams-Sonoma. I made the pasta from scratch, which is relatively easy to do with a hand-cranked pasta maker or stand-mixer pasta attachment. And it is so worth it, because the pasta is translucent, tender and light and cooks very quickly. The Williams-Sonoma recipe for egg pasta can be found at  http://www.williams-sonoma.com/recipe/egg-pasta.html. My pasta attachment makes fettuccine, so that is the width of pasta I used. I also used veal cutlets instead of veal shoulder and it was fine. The sauce comes together in less than an hour and is elegant enough to serve to company.

Avoiding Additives and Preservatives

Almost everything in this recipe is additive free, except for the stock. If you are not using homemade stock, try one without additives, preservatives and artificial flavour, such as Imagine brand.

To make pasta, start with flour with a well in the middle to hold eggs and oil

Cut pasta into four small portions and flatten

Roll the dough through the pasta rollers until very thin

Run the sheets through the pasta cutters to make fettuccine

Form fettuccine into nests and freeze or refrigerate until ready to cook

Sauce ingredients

Saute shallots and mushrooms

Brown the veal

Simmer the ingredients together before adding cream and pasta

Fettuccine with veal and lemon

Ingredients:

1 lb. fresh egg pasta

1 lb. veal shoulder, partially frozen and cut into thin strips 1 inch long and ¼ inch wide

4 tbsp unsalted butter

2 tbsp extra-virgin olive oil

2 large shallots, minced

½ lb. fresh white mushrooms, brushed clean and thinly sliced

½ cup dry sherry

1 ½ cups low-sodium chicken stock

1 tsp freshly chopped thyme or ½ tsp dried thyme

1 lemon zest strip, three inches long and one inch wide

2 tbsp chopped fresh flat-leaf parsley

Fine sea salt and freshly ground pepper

1 cup heavy cream

Kosher salt for cooking pasta

Preparation:

Pat veal dry with paper towels and set aside. In a large non-stick frying pan over medium heat, melt the butter with the olive oil Add the shallots and sauté until tender, about two minutes. Raise the heat to medium-high and add the mushrooms. Sauté gently until softened, about two minutes. Using a slotted spoon, transfer the shallot and mushroom mixture to a plate and set aside.

Raise the heat to high and add the veal to the pan. Sauté until the meat colours on the surface, about two minutes. Add the sherry and reduce the heat to medium. Sauté until most of the alcohol evaporates, about three minutes. Add the broth, raise the heat to high, and bring to a boil. Add the thyme and immediately reduce the heat to low. Simmer, covered, for 15 minutes. Uncover, add the lemon zest and chopped parsley, and return the mushroom mixture to the pan. Season with sea salt and pepper and simmer, uncovered, until the veal is tender and the liquid is reduced to about 1 ¼ cups, about 15 minutes longer. Remove and discard the lemon zest. Add the cream and heat, stirring, just until small bubbles begin to forma round the edges of the pan. Do not let the cream boil. Remove from the heat and cover to keep warm.

In a large pot, bring five quarts of water to a rapid boil. Add two tablespoons kosher salt and the pasta and cover the pot. When the water returns to a boil, uncover, cook for about a minute or until tender and then drain. Add the pasta to the sauce in the pan and toss until the pasta is well coated with the sauce. Transfer to a warmed large, shallow serving bowl or individual shallow bowls and serve right away. Serves four.

From Williams-Sonoma The Pasta Book

This recipe from the February 2012 issue of Chatelaine is spicy, quick and easy. I had never toasted couscous before cooking it, and it adds a great depth of flavour. The couscous takes 10 minutes to toast and cook, and the shrimp takes about five minutes to cook, so you can have dinner on the table in a flash.

Avoiding Additives and Preservatives

The ingredients in this recipe that may contain additives and preservatives include the shrimp, roasted red peppers and hot sauce. Look for frozen shrimp with just salt added. Unico brand roasted red peppers contain no artificial ingredients and Tabasco brand chipotle hot sauce is all-natural. If you can’t find it, use regular hot sauce with some chipotle chili powder or smoked paprika added.

Toast couscous until browned

Toasting adds flavour to the couscous

Saute shrimp for 2-3 minutes

Add roasted peppers

Chipotle shrimp with couscous

Ingredients:

1 1/2 cups dry couscous

¼ tsp salt

1 tsp olive oil

340 g pkg frozen shrimp, thawed and peeled

1 cup chopped roasted red peppers

1 tbsp chipotle hot sauce, such as Tabasco brand

½ cup chopped basil

Preparation:

Boil 1 ½ cups water in a kettle. Heat a medium non-stick frying pan over medium-high. Add couscous and toast, stirring frequently, until golden, about 5 min. Transfer to a medium bowl. Pour boiling water over couscous. Add salt and stir. Cover with plastic wrap and let sit 5 min.

Return pan to medium-high. Add oil, then shrimp. Cook until shrimp turns pink, 3 to 4 min. Add red peppers and hot sauce. Stir until peppers are heated through, about 2 min.

Fluff couscous with a fork. Scoop into bowls. Top couscous with shrimp and sprinkle with basil. Serves 4.

From the February 2012 issue of Chatelaine

If you love spaghetti and meat sauce, but are trying to cut down on red meat, try this delicious turkey Bolognese sauce adapted from the January/February 2012 issue of Everyday Food. The original recipe calls for the sauce to be served over cooked spaghetti squash, but I used whole wheat pasta instead. If you can’t find ground turkey, buy a turkey breast and whirl it in your food processor.

Avoiding Additives and Preservatives

To avoid additives and preservatives in this recipe, use nitrite-free bacon and crushed tomatoes without artificial ingredients, such as Unico brand.

Buy ground turkey or grind a turkey breast in your food processor

Saute bacon until crisp

The sauce is ready in about 35 minutes

Turkey Bolognese over spaghetti

Ingredients:

3 bacon slices, cut into ½ -inch pieces

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced small

1 large carrot, diced small

2 small celery stalks, diced small

3 garlic cloves, minced

1 pound ground turkey breast or chicken breast

2 cups crushed tomatoes (from a 28-ounce can)

Red-pepper flakes (optional)

Coarse salt and ground pepper

Cooked spaghetti

Grated Parmesan, for serving

Preparation:

In a large nonstick skillet, cook bacon over medium until crisp, 8 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add 1 tablespoon oil to skillet. Add onion, carrot, celery, and garlic and cook until vegetables are tender, 15 minutes. Transfer to a medium bowl. Add 1 tablespoon oil and turkey to skillet and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add bacon, vegetables, tomatoes, and pinch of red-pepper flakes, if using, to skillet and bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes. Season with salt and pepper. Serve over spaghetti squash and sprinkle with Parmesan. Serves 4.

Adapted from the January/February 2012 issue of Everyday Food

This baked halibut recipe from the October 2005 issue of Bon Appetit is very, very good. It’s healthy, because the fish is baked. It’s fast, as it can be made in about 30 minutes. It’s tasty, because the fish is dressed with oil and lemon juice (okay, I added some hot pepper flakes). And it looks great, because it is served with orzo mixed with spinach and cherry tomatoes. I added some feta cheese to the orzo, which kicks the flavour up a notch.

Avoiding Additives and Preservatives

This recipe uses fresh ingredients, so avoiding preservatives is not a problem. Just be sure to use fresh lemon juice, not concentrated lemon juice, which contains sodium benzoate and is bitter-tasting.

Marinate halibut in olive oil, lemon juice, salt, pepper and hot pepper flakes (optional)

Add baby spinach to hot orzo and cherry tomatoes - it will wilt

Baked halibut with orzo, spinach and cherry tomatoes; I also served broccolini on the side

Ingredients:

4 tablespoons extra-virgin olive oil, divided

2 tablespoons fresh lemon juice

2 6- to 7-ounce halibut fillets

1 cup orzo (rice-shaped pasta)

1 garlic clove, minced

4 cups (packed) baby spinach

1 cup halved cherry tomatoes

Preparation:

Preheat oven to 425°F. Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and pepper. Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of dressing. Bake until just opaque in center, about 12 minutes.

Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite; drain. Add 2 tablespoons oil and garlic to same saucepan; sauté over medium heat 1 minute. Add drained pasta, spinach, and tomatoes; stir to coat. Season with salt and pepper. Remove from heat. Cover; let stand 1 minute (spinach will wilt). Divide pasta between 2 plates. Top with halibut and remaining dressing. Serves 2.

From the October 2005 issue of Bon Appetit

I had some buttermilk left over from making cornbread, so I decided to try this Buttermilk Roast Chicken recipe from the blog Smitten Kitchen. It is inspired by a Nigella Lawson recipe. Chicken parts are marinated in a brine of buttermilk, garlic, paprika, sugar, salt and pepper. If you have never brined a chicken, I highly recommend it. The brine infuses and seasons the meat, making it tender, moist and full of flavour. This is a very easy recipe and it yields terrific results. I brined the chicken for 24 hours; we used drumsticks and thighs, because we prefer dark meat, but you can use whatever chicken parts you like best.

Sprinkle brined chicken with paprika, oil and salt

Roast until cooked through and well browned

I served Buttermilk Roasted Chicken with roasted potatoes and sauteed green beans

Ingredients:

2 cups buttermilk

5 garlic cloves, peeled and smashed

1 tablespoon table salt

1 tablespoon granulated sugar

1 ½ teaspoons paprika, plus extra for sprinkling

Lots of freshly ground black pepper

2 ½ to 3 pounds chicken parts

Drizzle of olive oil

Flaked or coarse sea salt, to finish

Preparation:

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil. Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately. Serves 4.

From the Smitten Kitchen blog

This recipe from the May 2010 issue of Cook’s Illustrated is really for a charcoal grill, but I used a grill pan on top of the stove and it worked just fine. The tuna steaks are brushed with a Provençal-inspired vinaigrette, seared, then served with more vinaigrette. Keep an eye on the tuna steaks to make sure you don’t overcook them; they should be rare or medium-rare in the middle.

Avoiding Additives and Preservatives

The ingredients in this recipe that may contain additives and preservatives include the red wine vinegar, Dijon mustard, anchovies and black olives. I use Eden Organic brand red wine vinegar, which does not contain sulfites. Look for a Dijon mustard without white wine or sodium benzoate. I use President’s Choice Old-Fashioned Dijon. Read the labels on the anchovies and olives to check for preservatives and colour. I use Unico anchovies and Sardo Organic kalamata olives.

Brush tuna steaks with vinaigrette

Sear until the centre is rare or medium-rare

Pan-Grilled Tuna Steaks with Provencal Vinaigrette

Ingredients:

Vegetable oil

3 tablespoons plus 1 teaspoon red wine vinegar

Table salt

2 tablespoons Dijon mustard

2 teaspoons honey

2 tablespoons chopped fresh thyme or rosemary leaves

¼ cup chopped pitted oil-cured black olives

2 tablespoons minced fresh parsley leaves

1 tablespoon minced fresh oregano

2 minced anchovies

1 minced garlic clove

¾ cup olive oil

6 tuna steaks, 1 inch thick (about 8 ounces each)

Ground black pepper

Preparation:

Whisk vinegar, ½ teaspoon salt, mustard, honey, olives, parsley, oregano, anchovies, and garlic together in large bowl. While whisking constantly, slowly drizzle oil into vinegar mixture until lightly thickened and emulsified. Measure out ¾ cup vinaigrette and set aside for cooking fish. Reserve remaining vinaigrette for serving.

Heat a grill pan over high heat. Brush both sides of fish liberally with vinaigrette and season with salt and pepper to taste. Grill fish without moving until grill marks form and bottom surface is opaque, about 1½ minutes. Carefully flip, cooking until grill marks form on second side, about 1½ minutes longer for rare (opaque at perimeter and translucent red at center when checked with tip of paring knife) or 3 minutes for medium-rare (opaque at perimeter and reddish pink at center). Transfer to large plate and serve immediately, passing reserved vinaigrette. Serves 6.

Adapted from the May 1, 2010 issue of Cook’s Illustrated

We are trying to eat less meat these days, so I am on the lookout for good vegetarian recipes. If you like curry, try this Easy Chickpea Curry from the January/February 2012 issue of Everyday Food. Roasted cauliflower and chickpeas add heartiness to the dish, so you really don’t miss the meat! If you roast the cauliflower and tomatoes ahead of time and keep them handy in the fridge, this recipe comes together in about 35 minutes. The curry is served over rice – I used Basmati.

Avoiding Additives and Preservatives

The ingredients in this recipe that may contain additives and preservatives are the curry powder and the chickpeas. Look for organic chickpeas, such as President’s Choice Blue Menu. Curry powder may contain colour, so I make my own. The recipe is below.

Roast cauliflower and cherry tomatoes

Add spinach and stir until it wilts

Serve the chickpea curry over rice

Ingredients:

Curry Powder

2 tbsp ground cumin

1 tsp crushed or ground fenugreek seed

1 tsp ground ginger

¼ tsp crushed dried dill

¼ tsp ground mace

¼ tsp ground cardamom

¼ tsp dried mustard

1/8 tsp ground turmeric

¼ tsp freshly ground pepper

Pinch of cayenne pepper

Mix ingredients together.

Chickpea Curry

1 cup long-grain white rice

1 cup cauliflower florets

1 pint cherry or grape tomatoes

2 teaspoons extra-virgin olive oil

1 large yellow onion, diced medium

3 garlic cloves, minced

1 tablespoon minced peeled fresh ginger

4 teaspoons curry powder

2 cans (15.5 ounces each) chickpeas, rinsed and drained

2 1/2 ounces baby spinach (2 1/2 cups)

1 tablespoon chopped fresh cilantro

Coarse salt

Preparation:

Preheat oven to 375 degrees. Toss cauliflower florets with 1 teaspoon oil and arrange on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon oil and arrange in a single layer on other side of sheet. Season with salt and pepper. Roast until florets are softened and browned in spots and some tomatoes are collapsed, 25 minutes. Refrigerate florets and three-quarters the tomatoes until later or proceed with the recipe.

Cook rice according to package instructions.

Meanwhile, in a medium pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, 1 minute.

Add chickpeas, tomatoes, and 2 cups water; bring to a boil over high. Reduce heat to medium, cover, and gently simmer 8 minutes. Add cauliflower and cook until cauliflower is warmed through and chickpeas are tender, 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide rice among four bowls and top with curry. Serves 4.

From the January/February 2012 issue of Everyday Food

This braised chicken recipe by Mario Batali was published in the February 2012 issue of Food and Wine. It is very, very good and easy to make. The sauce is well balanced between sour and sweet and the chicken was moist and tender. Rice, egg noodles or mashed potatoes would all be great accompaniments.

Avoiding Additives and Preservatives

The ingredients in this recipe that may have additives and preservatives include the red wine, red wine vinegar, capers and almonds. Look for a red wine with a sulfite content of less than 10 parts-per-million and for red wine vinegar with no sulfites added. I use Eden Organic brand. Check the labels of the capers and almonds to make sure they don’t contain preservatives. I used Unico brand capers and President’s Choice No Name sliced almonds.

Brown the cut-up chicken

Saute carrots, celery and garlic

Add sauce ingredients and browned chicken

Italian Sweet-and-Sour Chicken

Ingredients:

One 4-pound chicken, cut into 10 pieces (each breast split crosswise)

Salt and freshly ground pepper

¼ cup extra-virgin olive oil

1 large onion, cut into ½-inch dice

2 carrots, halved lengthwise and sliced crosswise ¼ inch thick

2 celery ribs, cut into ½-inch dice

8 garlic cloves, peeled

¼ cup sugar

1 cup dry light-bodied red wine, such as Chianti

½ cup red wine vinegar

½ cup fresh orange juice

2 tablespoons capers, drained

¼ cup sliced almonds

Preparation:

Season the chicken with salt and pepper. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the chicken and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chicken to a plate and pour off the oil.

Add the remaining 2 tablespoons of olive oil to the skillet and add the onion, carrots, celery and garlic. Cook over moderate heat, stirring occasionally, until starting to brown, about 8 minutes. Add the sugar, wine, vinegar, orange juice, capers and almonds and bring to a boil. Return the chicken to the skillet, skin side up. Cover partially and simmer over low heat until the chicken is cooked through, about 35 minutes.

Transfer the chicken to a plate. Boil the pan sauce over high heat until thickened, about 3 minutes. Season the sauce with salt and pepper. Return the chicken to the skillet until warmed through. Transfer to a plate, spoon the sauce on top and serve. Serves 4.

From the February 2012 issue of Food and Wine