Eye for a Recipe

This quick stir-fry from Bon Appetit combines ground pork and cucumber. Salt the cucumber slices and let stand for about 10 minutes before rinsing under cool water. Make the sauce and form the ground pork into patties. Stir-fry the cucumber slices and set aside. Stir-fry the patties until brown on each side and them break them up and continue frying until they are cooked through. Add the chile, ginger, garlic and spices, then return the cucumber slices to the pan, add the sauce and fry for another minute. Serve with rice.

Avoiding Additives and Preservatives

I have never been able to find oyster sauce that is additive-free, so I make my own by combining 3 tbsp (45 ml) of tamari sauce with 2 tbsp (30 ml) of sugar and 3 tbsp (45 ml) of cornstarch. Use tamari instead of soy sauce. I used Yoshi brand mirin for the rice wine.

Stir fry the cucumber and set aside

Brown the pork patties

Break up the pork and return the cucumbers to the pan; add the sauce

Caramelized pork and cucumber stir-fry

Ingredients:

1 large cucumber, peeled in alternating lengthwise strips, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal ½-inch (1.25-cm) thick

1 tsp (5 ml) kosher salt, plus more

2 tbsp (30 ml) oyster sauce

2 tbsp (30 ml) soy sauce

2 tbsp (30 ml) Shaoxing wine (Chinese rice wine) or medium-dry sherry

1 lb (454 g) ground pork

3 tbsp (45 ml) grapeseed or vegetable oil, divided

1 Fresno chile, seeds removed, thinly sliced

1 1-inch (2.54-cm) piece ginger, peeled, finely grated

2 garlic cloves, finely grated

½ tsp (2.5 ml) freshly ground white or black pepper

Steamed white rice (for serving)

Preparation:

Toss cucumber slices with 1 tsp (5 ml) salt in a medium bowl to coat evenly. Let sit until cucumber slices start to release their liquid, about 10 minutes.

Meanwhile, stir oyster sauce, soy sauce and Shaoxing wine in a small bowl to combine; set aside.

Using your hands, form ground pork into five or six small patties. Season lightly with salt; set aside.

Drain cucumber slices in a colander and rinse well under cool running water. Drain, shaking off any excess water, then pat dry with a kitchen towel.

Heat 1 tbsp (15 ml) oil in a large skillet over medium-high. Cook cucumber slices, tossing vigorously, until crisp-tender, about 1 minute. Transfer to a plate.

Wipe out skillet and heat remaining 2 tbsp (30 ml) oil over medium-high. Add reserved pork patties; gently flatten with a spatula. Cook, pressing occasionally to help meat make contact with pan, until deeply browned and crisp underneath, about 4 minutes. Flip patties; cook until other side is deeply browned and crisp, about 4 minutes.

Break up pork into large pieces; continue to cook until no longer pink, about 1 minute. Add  chile, ginger, garlic cloves and freshly ground white or black pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add cucumber back to skillet along with reserved sauce. Cook, tossing often, until sauce is reduced and evenly coats pork and cucumber slices, about 1 minute. Serve stir-fry with steamed white rice. Serves 4.

From Bon Appetit

This recipe from Peak Season by Deirdre Buryk produces a fabulous crust with fresh toppings. Use “00” flour for the dough and start making it the night before. If you don’t have time to prepare the dough the night before, purchase a good quality pizza dough. After baking the crust for about 8 minutes, top with the oil, garlic, dried spices, tomato and cheeses and bake for another 15-20 minutes. Serve with fresh basil on top. Cook’s note: Keep a close eye near the end of the baking to avoid burning.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Tre Stelle bocconcini and genuine Parmesan cheese. For the latter, look for the name stamped on the rind.

This recipe calls for tomatoes instead of tomato sauce

Bake the crust for 6-8 minutes before adding toppings and baking for about 15 minutes

Pizza bianca

Ingredients:

Dough

6 oz (173 g) lukewarm water

1 tsp (3 g) sugar

½ tsp (2 g) traditional dry active yeast

1 tbsp (10 g) extra-virgin olive oil

8 oz (230 g) “00″ flour

1 tsp (6 g) kosher salt

Toppings

3 tbsp (45 ml) extra-virgin olive oil

2 cloves garlic, minced

1 tbsp (15 ml) fennel seeds

2 tbsp (30 ml) dried oregano

1 heirloom tomato, sliced

4 ½ oz (125 g) fresh mozzarella, torn

¼ cup (25 g) freshly grated Parmesan

1 bunch fresh basil leaves for topping

Preparation:

Mix water, sugar and yeast together in large bowl. Let sit for 10 minutes; make sure yeast bubbles. Whisk in the oil. Add flour and, using your hands, mix and knead in the bowl until the flour is mixed in. Cover with a tea towel and set aside for 30 minutes.

Uncover dough, add salt and knead in. Cover again and let sit at room temperature for 1 hour. Then cover bowl with plastic wrap and refrigerate overnight.

Two hours before eating, oil pizza sheet or stone and transfer dough onto it. With oiled hands, press the dough down as best you can. Cover with a tea towel and set aside at room temperature for 30 minutes.

Press down dough again. Repeat at 30-minute intervals until dough fits the sheet with an equal amount of thickness all around. It usually takes two or three pressings.

Place wire rack at lowest level and one wire rack in centre of oven and preheat to 500 F (260 C). Par-bake the dough with no toppings on the lowest rack, 6 to 8 minutes, until the dough has set and the bottom is golden brown. Remove from oven. Turn oven temperature down to 475 F (250 C).

Evenly spread oil, garlic, fennel seeds and oregano on par-baked pizza. Top with the tomato slices and mozzarella. Sprinkle the Parmesan over the pizza, covering all the way to the edge to get that fried cheese crust everyone loves. Place the pizza in the centre rack of the oven and bake until the cheese on the edge is set and the crust achieves the desire marking (mini bubbles with black spots), 15 to 20 minutes. Use a flat spatula to help get the pizza and excess cheese off the sheet. Top with fresh basil, slice and serve. Serves 4.

From Peak Season

I had some leftover Easter ham in the freezer, so I used it to make this delicious soup from NYT Cooking. Cook the vegetables until softened and then add the broth, potatoes and ham. Simmer for about 15 minutes. Meanwhile, melt the butter and add flour and then milk. Whisk and heat until thickened. When the soup is finished simmering, add the milk mixture and heat through. Serve garnished with shredded cheese and chopped scallions.

Avoiding Additives and Preservatives

I used Better Than Bouillon chicken paste for the stock and Free From ham. Check the cheese to make sure it does not contain colour.

Cheesy ham and potato soup

Ingredients

2 tablespoons (30 ml) extra-virgin olive oil

½ white or yellow onion, diced

2 stalks celery, diced

1 medium carrot, diced

1 garlic clove, minced

Salt and freshly ground black pepper

4 cups (1L) chicken broth

1½ pounds (680 g) russet potatoes, peeled and cut into 1-inch (2.5-cm) cubes (about 4 cups/1L)

1½ to 1¾ cups (375 to 437 g) diced cooked ham

5 tablespoons (75 ml) unsalted butter

¼ cup (60 ml) all-purpose flour

2 cups (500 ml) whole milk

Shredded cheddar, for serving

Chopped scallions, for serving

Preparation:

Heat the olive oil in a large pot or Dutch oven over medium. Add the onion, celery, carrot, garlic and 1 teaspoon (5 ml) each salt and pepper and cook, stirring, for 2 to 3 minutes, until the onion is just softened and everything is fragrant.

Adjust the heat to medium-high, then add the broth, potatoes and ham to the pot and cover to bring to a boil. Reduce heat and simmer, covered, until potatoes are soft when pierced with a fork, 10 to 15 minutes.

Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and whisk until light brown and fragrant, about 1 minute. Add milk and continue to whisk until thickened, making sure no lumps form, 4 to 5 minutes more.

Add the milk mixture to the pot. Stir until incorporated and the soup is fully warmed through and creamy, about 3 minutes. Taste and season with salt and pepper as needed. Serve warm, topped with shredded Cheddar and chopped scallions. Soup can be refrigerated for up to 5 days. Serves 6-8.

From NYT Cooking

This delicious pasta recipe from NYT Cooking is ready in about 30 minutes. Cook the pasta and drain, reserving some of the pasta water. Meanwhile, cook the bacon until crisp and set aside. Cook the tomatoes until they begin to break down. Return half the bacon to the pan and add the cooked pasta, arugula and cheese to the tomatoes, adding pasta water if needed. Serve garnished with the rest of the bacon and more cheese

Avoiding Additives and Preservatives

I use Free From bacon, which is additive-free. Genuine Pecorino Romano does not contain preservatives or colour.

BLT pasta

Ingredients:

1 pound (454 g) pasta, such as penne or rigatoni

8 ounces (227 g) bacon, diced into ½ -inch (1.25-cm) pieces

1 pound (454 g) cherry tomatoes, halved

Kosher salt (such as Diamond Crystal) and black pepper

5 ounces (142 g) baby arugula

½ cup (125 ml) grated Pecorino Romano, plus more for serving

Flaky salt, for serving (optional)

Preparation:

Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Reserve 1 cup (250 ml) of the pasta cooking water and drain the pasta.

Meanwhile, make the sauce: Place the bacon in a large skillet and cook over medium-low heat until crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Turn heat to medium and add the tomatoes to the skillet, tossing them to coat in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases, scrape any browned bits that have accumulated at the bottom of the pan (add a bit of pasta water if you need to) and continue to cook until the tomatoes begin to fall apart, about 5 to 7 minutes more. Add half of the cooked bacon back to the skillet and toss to combine.

Increase the heat to medium-high and add the pasta directly to the skillet, tossing to coat with the sauce. Add the arugula and ¼ cup (60 ml) of the pasta water and carefully toss (you’ll have a very full pan) until the arugula wilts. Add the cheese and another ¼ cup (60 ml) pasta water and toss together until the cheese emulsifies and the pasta is glossy with sauce. If needed, add another ¼ cup (60 ml) pasta water to loosen the sauce.

Serve in bowls and top with remaining bacon. Pass the grated Pecorino Romano at the table and season with flaky salt, if desired. Serves 4.

From NYT Cooking