Archive for February, 2014

This dish from the Barefoot Contessa is just as tasty as fried chicken, but is much healthier because it is baked. Chicken pieces are dipped in wine and mustard and then coated with panko, which are Japanese breadcrumbs. The recipe calls for a whole chicken, cut up, but I used chicken drumsticks and thighs instead. I found a half cup (125 ml) of mustard and a half cup (125 ml) of white wine to be much more liquid than I needed, so consider cutting the quantities in half. I cooked the chicken for 15 minutes longer than the recipe called for, as it was not done in 50 minutes.

Avoiding Additives and Preservatives

Panko usually does not contain preservatives, but check the label to be sure. Make sure your butter does not contain colour and look for a mustard without sodium benzoate or sulfites; I use President’s Choice Old Fashioned Dijon. I used a white wine from Frogpond Farm that has no sulfites added.

Dip the chicken in a mixture of wine and mustard, and then in the panko

Press remaining panko onto the chicken

Crispy mustard-roasted chicken


4 garlic cloves

1 tablespoon (15 ml) minced fresh thyme leaves

Kosher salt and freshly ground black pepper

2 cups (500 ml) panko (Japanese bread flakes)

1 tablespoon (15 ml) grated lemon zest (2 lemons)

2 tablespoons (30 ml) good olive oil

2 tablespoons (30 ml) unsalted butter, melted

½ cup (125 ml) Dijon mustard, such as Grey Poupon

½ cup (125 ml) dry white wine

1 3½- to 4-pound (1.75 to 2 kg) chicken, cut in eighths


Preheat the oven to 350 degrees F (180 degrees C)

Place the garlic, thyme, 2 teaspoons (10 ml) salt, and 1 teaspoon (5 ml) pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.

Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper.

Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.

Bake the chicken for 40 minutes. Raise the heat to 400 degrees F (200 degrees C) and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature. Serves 3-4.

From Foolproof, by the Barefoot Contessa

This delicious beef stew from the February 2014 issue of Canadian Living has a Moroccan twist, thanks to the fragrant spices and addition of prunes and apricots. It would be great for a pot luck dinner or a casual supper, and it tastes even better the next day! Serve with couscous or crusty bread.

Avoiding Additives and Preservatives

Check you spices to make sure they don’t contain colour or anti-caking agents. I have not been able to find an all-natural beef stock, so I used Imagine brand organic chicken stock and it worked fine. I used wine from Frogpond Farm that had no sulfites added. Lea and Perrins Worcestershire sauce is all-natural. Dried fruits often contain sulfites to preserve colour, so check the label carefully.

Onion and celery flavour the stew

Toss beef with salt and pepper before browning

Brown the beef well

Simmer the stew for 1.5 hours

Sweet and sour beef stew with prunes and apricots


1 tbsp (15 ml) vegetable oil

2 onions, thinly sliced

2 ribs celery, thinly sliced

1.35 kg stewing beef cubes

½ tsp (2 ml) each salt and pepper

2 cloves garlic, minced

2 tsp (10 ml) ground ginger

½ tsp (2 ml) each cinnamon, and ground allspice

2 bay leaves

3 cups (750 ml) sodium-reduced beef broth

1 cup (250 ml) dry red wine

1/3 cup (75 ml) cider vinegar

2 tbsp (30 ml) packed brown sugar

2 tsp (10 ml) Worcestershire sauce

4 carrots, chopped

2 white turnips, peeled and cubed

½ cup (125 ml) pitted prunes, chopped

½ cup (125 ml) dried apricots, chopped

2 tbsp (30 ml) all-purpose flour

2 tbsp (30 ml) cold water


In large Dutch oven or heavy-bottomed saucepan, heat 1 tsp (5 ml) of the oil over medium heat; cook onions and celery, stirring occasionally, until softened, about 7 minutes. Scrape into bowl.
Toss together beef, salt and pepper. Add remaining oil to pan; heat over medium high heat. Cook beef, in batches and stirring occasionally, until browned, about 6 minutes.

Stir in garlic; cook, stirring, until fragrant, about 1 minute. Add onion mixture, ginger, cinnamon, allspice and bay leaves; cook, stirring, for 1 minute. Stir in broth, wine, vinegar, brown sugar and Worcestershire sauce; bring to boil. Reduce heat, cover and simmer for 1-½ hours.

Stir in carrots, turnips, prunes and apricots; cook, stirring occasionally, until turnips are tender, about 45 minutes. Discard bay leaves.

Whisk flour with cold water; whisk into stew. Simmer until slightly thickened, about 10 minutes. Serves 10. To make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.

From the February 2014 issue of Canadian Living

This delicious combination of pork tenderloin with braised red cabbage and apple is from Lucy Waverman. The pork is sprinkled with spices and seared. The cabbage and apple are sautéed and then bathed in wine, vinegar, sugar and stock. Place the pork on top and simmer until the pork is done. While the pork rests, add more wine, vinegar and stock to the pan, reduce the sauce, and whisk in a little butter at the end.

Avoiding Additives and Preservatives

Check your spices for colour or anti-caking agents. I used a red wine from with a sulfite level of lower than 10 parts per million, Imagine organic chicken stock, butter containing only cream and a balsamic vinegar with only naturally occurring sulfites.

Rub spices into pork tenderloin

Place seared pork on sauteed red cabbage and apple

Reduce sauce while pork rests

Pork tenderloin with red cabbage

4 cups (1 L) red cabbage, thinly sliced

1 tsp (5 ml) ground fennel seeds

1 tsp (5 ml) ground coriander

Pinch cinnamon

1 lb. (500 g) pork tenderloin

Salt and freshly ground pepper

2 tbsp (30 ml) olive oil

1 apple, peeled and diced

½ cup (125 ml) red wine, divided in half

3 tbsp (45 ml) balsamic vinegar

1 tbsp (15 ml) brown sugar

Pinch red pepper flakes

1 cup plus ¼ cup (310 ml) chicken stock

1 tbsp (15 ml) butter

2 tsp (10 ml) fresh parsley, chopped


Bring a large pot of water to boil. Add cabbage and bring back to a boil. Boil 1 minute, drain and refresh the cabbage with cold water. Drain well and set aside.

Combine fennel, coriander and cinnamon. Sprinkle over pork tenderloin, and season with salt and pepper.

Heat oil over medium-high heat in a skillet large enough to hold pork, or cut the meat into large sections to fit into the pan. Add pork and sear on all sides until browned, about 2 minutes a side. Remove pork and add apple and cabbage.

Sauté until slightly softened, about 2 minutes. Add ¼ cup (60 ml) of wine, 2 tablespoons of balsamic vinegar and sugar and bring to a boil. Add pepper flakes and ¼ cup (60 ml) of stock and return pork to the pan, reduce heat to medium-low. Cover skillet and cook tenderloin for 10 to 15 minutes, or until a touch of pink is left in the centre.

Remove pork and cabbage from the pan. Let pork rest 5 minutes.

To make the sauce, add remaining vinegar, wine and stock to the pan. Reduce on high heat for 5 to 7 minutes, or until thickened. Whisk in butter to finish.

Slice pork and serve with the red cabbage and apple mixture. Drizzle with sauce and garnish with parsley. Serves 4.

From Lucy Waverman

This recipe from the January 2014 issue of Bon Appetit tastes as good as it looks. Salmon is tossed with fennel, orange and lemon slices, chili and dill and roasted at a low temperature for about 40 minutes. Cooked this way, the salmon is moist and tender, and the roasted citrus, fennel and chili are delicious on top. This recipe would also be good with cod or halibut.

Avoiding Additives and Preservatives

All of the ingredients in this recipe are fresh, so no need to worry about additives.

Place salmon in dish with citrus, fennel and dill

Slow roasting makes the salmon very moist

Slow-roasted salmon with fennel, citrus and chiles


1 medium fennel bulb, thinly sliced

1 blood or navel orange, very thinly sliced, seeds removed

1 Meyer or regular lemon, very thinly sliced, seeds removed

1 red Fresno chile or jalapeño, with seeds, thinly sliced

4 sprigs dill, plus more for serving

Kosher salt and coarsely ground black pepper

1 2-lb. (907 g) skinless salmon fillet, preferably center-cut

¾ cup (375 ml) olive oil

Flaky sea salt (such as Maldon)


Preheat oven to 275° F (135° C). Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. (2.8 L) baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.

Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.

Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs. Serves 6.

From the January 2014 issue of Bon Appetit