Eye for a Recipe

This recipe from Alison Roman’s Something From Nothing, is quick and tasty. Season pork and coat with seasoned breadcrumbs. Cook the pork for a few minutes on each side, until golden brown, and set aside. Wipe out the skillet, add butter and then add capers and half the radishes. Serve the pork with the butter-tossed radishes and raw radishes. Cook’s note: I did not use the radish greens and omitted the lemon.

Avoiding Additives and Preservatives

Most brands of panko are additive-free. I used Unico capers, which do not contain preservatives. Use butter that contains only cream, with no colour added.

Crispy pork with buttered radishes

Ingredients:

2 bone-in or boneless pork chops (rib or loin), cut ½ -inch (1.25-cm) thick (about 6 ounces/170 g each)

Kosher salt and black pepper

1 ½ cups (375 ml) panko or fresh coarse breadcrumbs

3 tablespoons (45 ml) canola oil, plus more as needed

4 tablespoons (60 ml) unsalted butter

2 tablespoons (30 ml) capers

1 bunch radishes, with tops on if you like, cut into quarters

Flaky sea salt

1 lemon, cut into wedges

Preparation:

Season pork with salt and pepper. Place panko in a rimmed baking sheet or baking dish and season it with salt and pepper. Working one at a time, firmly press both sides of each pork chop into the seasoned panko until the chops are evenly and well coated.

Heat oil in a large skillet (10 to 12 inches/25 to 30 cm) over medium-high heat; it should evenly coat the bottom of the skillet. If it doesn’t, add a bit more oil. Place the pork chops in the skillet and cook until deeply golden brown, like the colour of a well-baked croissant, 3 to 4 minutes.

Using tongs or a spatula, flip pork and continue to cook until well browned on the other side, too, another 2 to 3 minutes. Transfer pork to a plate, platter or cutting board lined with paper towel and season with salt.

Wipe out skillet and return to the stove over medium-high heat. Add butter, letting it sizzle, brown and foam. Add capers and half of the radishes, seasoning them with salt and pepper. Toss a few times, just to wilt the radish greens, if they’re still on, and to evenly coat the radishes with the brown butter and capers.

Divide pork chops among plates and nestle butter-tossed radishes and capers alongside, plus remaining raw radishes. Sprinkle with a bit of flaky salt and serve with lemon wedges alongside for squeezing over. Serves 2.

From Something From Nothing

Skip the takeout and try this delicious recipe from Food and Wine. Marinate flank steak in baking soda, Shaoxing wine, water, oil, cornstarch and soy sauce for up to 12 hours. Make a sauce with the brown sugar, oyster sauce, vinegar, five-spice powder, cornstarch, water, wine and soy sauce and set aside. When ready to cook, dredge the beef in sesame seeds, rice flour and cornstarch. Stir fry the beef in batches and set aside. Stir fry ginger and garlic until fragrant, add reserved sauce and cook until thickened. Return the beef to the pan and heat through. Serve beef garnished with sesame seeds and scallions. Cook’s note: I used mirin instead of Shaoxing wine. I made my own rice flour by rinsing and drying a cup of uncooked rice and then whirling it in a spice grinder.

Avoiding Additives and Preservatives

I used Shirakiku mirin, tamari and Marukan rice vinegar. Check the sesame seeds and dried spices to make sure they don’t contain colour, preservatives or anti-caking agents. I make my own oyster sauce by combining 3 tbsp (45 ml) of tamari with 2 tbsp (30 ml) of sugar and 1 tbsp (15 ml) of cornstarch.

Sesame beef

Ingredients:

1 pound (454 g) flank steak

¼ teaspoon (1.25 ml) baking soda

5 tablespoons (75 ml) Shaoxing wine, divided

5 tablespoons (75 ml) water, divided

1/3 cup (82.5 ml) plus 2 ½ tablespoons (37.5 ml) canola oil, divided

¼ cup (60 ml) plus 3 ½ teaspoons (17.5 ml) cornstarch, divided

2 ½ tablespoons (37.5 ml) soy sauce, divided

3 tablespoons (45 ml) light brown sugar

3 tablespoons (45 ml) oyster sauce

2 tablespoons (30 ml) rice wine vinegar

½ teaspoon (2.5 ml) Chinese five-spice powder

1/3 cup (82.5 ml) sesame seeds

¼ cup (60 ml) rice flour

3 garlic cloves, minced (about 1 tablespoon/15 ml)

2 thumb-size flat slivers of ginger

Scallions and toasted sesame seeds, for garnish

Cooked white rice, for serving

Preparation:

Cut steak with the grain lengthwise into 1 ½-inch- (3.8-cm-) wide strips. Turn the strips, and slice crosswise, against the grain and on a slight diagonal, into ¼-inch- (0.63-cm-) thick pieces.

Place steak in a large bowl. Add baking soda, 1 tablespoon (15 ml) Shaoxing wine, 1 tablespoon (15 ml) water, 1 ½ teaspoons (7.5 ml) oil, 2 ½ teaspoons (12.5 ml) cornstarch, and 1 ½ teaspoons (7.5 ml) soy sauce; stir until well combined. Cover and chill in refrigerator for at least 30 minutes or up to 12 hours.

While beef marinates, whisk together brown sugar, oyster sauce, rice vinegar, five-spice powder, 1 teaspoon (5 ml) cornstarch, remaining ¼ cup (60 ml) water, remaining ¼ cup (60 ml) Shaoxing wine, and remaining 2 tablespoons (30 ml) soy sauce in a medium bowl until well combined. Set oyster sauce mixture aside.

Whisk together sesame seeds, rice flour, and remaining ¼ cup (60 ml) cornstarch in a large shallow bowl; dredge beef in flour mixture, pressing to help seeds adhere and shaking off excess. Transfer to a wire rack set inside a rimmed baking sheet. Once finished, lightly dredge beef again in remaining flour mixture for a second coating.

Heat 1/3 cup (82.5 ml) oil in a large wok or cast-iron skillet over medium-high until just starting to smoke, 2 to 4 minutes. Working in batches, add beef in a single layer, and fry until golden, about 30 seconds to 1 minute per side, adjusting heat as needed. Transfer cooked beef to a large paper towel–lined plate. Transfer excess oil in wok to a heat-proof container. (Discard once cooled completely.) Wipe wok clean.

Place remaining 2 tablespoons (30 ml) oil in wok, and heat over medium. Add garlic and ginger; cook, stirring constantly, until beginning to turn golden and fragrant, 30 seconds to 1 minute. Add reserved oyster sauce mixture; bring to a boil over medium, about 10 seconds. Cook until sauce is thickened, about 1 minute. Stir in cooked beef until warmed and well coated, 30 seconds to 1 minute. Garnish with scallions and toasted sesame seeds. Serve with cooked white rice. Serves 4.

From Food and Wine

This delicious main-course salad from Canadian Living is a great way to welcome spring. Roast sweet potato, leeks and Brussels sprouts until tender. Meanwhile, cook the bacon, set aside and make the dressing. To assemble the salad, combine spinach, roasted vegetables, edamame and radishes in a bowl, toss with dressing and top with goat cheese, bacon and nuts, if using. Cook’s note: I omitted the edamame and the nuts.

Avoiding Additives and Preservatives

I used Free From bacon, pure maple syrup, Allen’s cider vinegar, President’s Choice Old-Fashioned Dijon mustard and President’s Choice goat cheese. All are available at our local Your Independent Grocer. Be sure to use freshly squeezed lemon juice.

Spring salad with maple-bacon dressing

Ingredients:

Roasted vegetables

1 small sweet potato, peeled and diced (about 2 cups/500 ml)

1 small leek (white/light green parts only), sliced in ½-inch (1.25-cm) rounds

1 tbsp (15 ml) olive oil

2 cups (500 ml) halved Brussels sprouts

Salt and pepper to taste

Maple-bacon dressing

4 slices thick-cut bacon

2 tbsp (30 ml) maple syrup

1 ½ tbsp (22.5 ml) apple cider vinegar

1 tsp (5 ml) Dijon mustard

2 tbsp (30 ml) olive oil

1 tsp (5 ml) lemon juice

Salt and pepper

Assembly

2 cups (500 ml) baby spinach

½ cup (125 ml) thawed shelled edamame

3 radishes, thinly sliced

½ cup (125 ml) crumbled goat cheese

1/3 cup (83 ml) toasted chopped pecans (optional)

Preparation:

Preheat oven to 400°F (200°C). Toss sweet potato, leek and Brussels sprouts with 1 tbsp olive oil, salt and pepper on a parchment-lined baking sheet. Roast for about 20-25 minutes until tender and browned.

Meanwhile, cook bacon in a skillet until crisp. Remove bacon, leaving 2 tbsp of fat in the pan (or adding olive oil to make 2 tbsp). Whisk in maple syrup, vinegar, Dijon, olive oil and lemon juice. Heat briefly if desired.

In a large bowl, combine roasted vegetables, spinach, edamame and radishes. Drizzle with warm dressing and toss gently to coat. Top with goat cheese, crispy bacon and pecans, if using. Serves 4.

From Canadian Living

This quick dinner from America’s Test Kitchen combines pasta with Brussels sprouts, beans and sour cream and then tops the dish with spicy mustard breadcrumbs and crispy bacon. While the pasta is cooking, combine the breadcrumbs, mustard and spices in a skillet and cook until golden brown. Remove from skillet. In the same skillet, cook the bacon until crisp and remove. Add the Brussels sprouts to the skillet and steam until they are crisp-tender. Stir in beans and vinegar and simmer for a few minutes. Add the Brussels sprout mixture and sour cream to the pasta. Serve topped with the breadcrumbs and bacon.

Avoiding Additives and Preservatives

Panko breadcrumbs are usually free of additives. I used President’s Choice Old-Fashioned Dijon mustard, Free From bacon, Unico beans, Allen’s Apple Cider Vinegar and Simple brand sour cream. All are additive-free. You could also soak and cook half a cup (125 ml) of dried white beans. Check the cayenne to make sure it does not contain colour or anti-caking agents.

Orecchiette and navy beans with Brussels sprouts and spicy mustard breadcrumbs

Ingredients:

2 teaspoons (10 ml) vegetable oil

¼ cup (60 ml) panko breadcrumbs

2 teaspoons (10 ml) Dijon mustard

⅛ teaspoon (0.6 ml) plus ½ teaspoon (2.5 ml) table salt, divided, plus salt for cooking pasta

Pinch cayenne pepper

8 ounces (227 g) orecchiette

2 slices bacon, chopped fine

10 ounces (283 g) Brussels sprouts, trimmed, halved, and sliced thin

1 (15-ounce/425 g) can navy beans, undrained

1 tablespoon (15 ml) cider vinegar

½ teaspoon (2.5 ml) pepper

⅓ cup (82.5 ml) sour cream

Preparation:

Bring 2 quarts (2 L) water to boil in large saucepan. While water is coming to boil, combine oil, panko, mustard, ⅛ teaspoon (0.6 ml) salt, and cayenne in 12-inch (30-cm) nonstick skillet. Cook over medium-high heat, stirring frequently, until panko is golden brown, about 5 minutes. Transfer to small bowl and let cool completely (do not wash skillet).

Add pasta and 1½ teaspoons (7.5 ml) salt to boiling water and cook, stirring often, until al dente. Reserve 1 cup (250 ml) cooking water and drain pasta. Return pasta to pot and cover to keep warm.

While pasta is cooking, cook bacon in now-empty skillet over medium-high heat, stirring frequently, until crispy, 4 to 5 minutes. Using slotted spoon, transfer bacon to paper towel to drain, leaving fat in skillet. Add Brussels sprouts, 1 tablespoon (15 ml) water, and remaining ½ teaspoon (2.5 ml) salt and stir to coat. Cover and cook, stirring occasionally, until sprouts are crisp-tender and bright green, about 4 minutes. Stir in beans and their liquid, ¼ cup (60 ml) reserved cooking water, vinegar, and pepper and cook until bubbling.

Add Brussels sprout mixture and sour cream to pasta and stir until all ingredients are combined. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Divide among 4 shallow bowls. Sprinkle breadcrumbs and bacon over pasta. Serves 4.

From America’s Test Kitchen

This soup from America’s Test Kitchen’s latest cookbook, Dinner Tonight, is fresh-tasting, spicy and absolutely delicious. Soak vermicelli until tender and distribute among soup bowls. Combine lemon grass, scallions, lime, chile and galangal, add broth and simmer for 15 minutes. Remove the solids from the pan. Add mushrooms, fish sauce and chile to soup and simmer for a few minutes. Add shrimp, cover and let sit off the heat until the shrimp are cooked through. Stir in tomatoes and lime juice and serve topped with fresh herbs. Cook’s note: I used a tablespoon of lime zest instead of the lime leaves, gingerroot instead of galangal and shiitake mushrooms instead of oyster mushrooms.

Avoiding Additives and Preservatives

I used Better Than Bouillon chicken paste for the stock and Cock brand fish sauce. Look for frozen shrimp preserved only with salt. Use freshly squeezed lime juice.

Thai hot and sour soup with shrimp and noodles

Ingredients:

4 ounces (113 g) rice vermicelli

2 lemon grass stalks, trimmed to bottom 6 inches (15 cm)

4 scallions, trimmed, white parts left whole, green parts cut into 1-inch (2.54-cm) lengths

6 makrut lime leaves, torn if large

2 Thai chiles, stemmed (1 left whole, 1 sliced thin), divided, plus 2 Thai chiles, stemmed and sliced thin, for serving (optional)

1 (2-inch/5-cm) piece fresh galangal, peeled and sliced into ¼-inch- (0.64-cm-) thick rounds

8 cups (2 L) chicken broth

1 tablespoon (15 ml) sugar, plus extra for seasoning

8 ounces (227 g) oyster mushrooms, trimmed and torn into 1-inch (2.54-cm) pieces

3 tablespoons (45 ml) fish sauce, plus extra for seasoning

1 pound (454 g) extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed

12 ounces (340 g) cherry tomatoes, halved

2 tablespoons (30 ml) lime juice, plus extra for seasoning, plus lime wedges for serving

½ cup fresh (125 ml) cilantro leaves

¼ cup (60 ml) fresh Thai basil leaves, torn if large (optional)

Preparation:

Bring 4 quarts (4 L) water to boil in large pot. Remove from heat, add vermicelli and let sit, stirring occasionally, until vermicelli are fully tender, 10 to 15 minutes. Drain, rinse with cold water, drain again and distribute evenly among large soup bowls.

Place lemon grass, scallion whites, lime leaves, whole Thai chile and galangal on cutting board and lightly smash with meat pounder or bottom of small skillet until mixture is moist and very fragrant. Transfer lemon grass mixture to Dutch oven. Add broth and sugar and bring to boil over high heat. Reduce heat and simmer for 15 minutes. Using slotted spoon, remove solids from pot and discard.

Add mushrooms, fish sauce, scallion greens and sliced Thai chile and simmer for 3 to 4 minutes. Stir in shrimp. Cover and let sit off heat until shrimp are opaque and cooked through, 4 to 5 minutes. Stir in tomatoes and lime juice. Season with extra sugar, extra fish sauce and extra lime juice to taste.

Ladle soup into bowls of noodles; sprinkle with cilantro and Thai basil, if using. Serve, passing lime wedges and extra sliced Thai chiles, if using, separately. Serves 4-6.

From Dinner Tonight