Sun 9 Jul 2023

Egg Roll Pork Noodles

Posted by Recipe Sleuth under New Finds
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This tasty recipe from Canadian Living can be on the table in less than half an hour. Make the sauce and set aside. Brown the pork and add and cook the vegetables. Add the cooked noodles, toss with sauce and serve garnished with scallions. Cook’s note: I used red pepper instead of carrots.

Avoiding Additives and Preservatives

I use Marukan rice vinegar and Lee Kum Kee sesame oil, which are additive-free. Unlike most soy sauce, tamari is preserved with alcohol instead of sodium benzoate.

Brown the pork

Make the sauce

Add the vegetables

Add the cooked noodles and sauce, heat through and serve

Ingredients:

¼ cup (60 m) light tamari sauce

2 tablespoons (30 ml) brown sugar

2 tablespoons (30 ml) rice vinegar

2 teaspoons (10 ml) cornstarch

1 teaspoon (5 ml) toasted sesame oil

2 teaspoons (10 ml) vegetable oil

1 clove garlic, finely chopped

2 teaspoons (10 ml) chopped fresh ginger

1 lb (454 g) ground pork

4 cups (1 L) thinly sliced napa cabbage

1 ½ cups (375 ml) grated carrots

8 oz (227 g) rice noodles

2 green onions, chopped

Preparation:

In small bowl, combine tamari, brown sugar, vinegar, 2 tbsp (30 ml) water, cornstarch and sesame oil until brown sugar has dissolved. Set aside.

In wok or large skillet, heat vege­table oil over medium heat. Add garlic and ginger; cook, stirring constantly, for 1 minute. Add pork; cook, stirring and breaking up meat with wooden spoon, until pork is no longer pink, about 5 minutes. Add cabbage and carrots; cook, stirring occasionally, until vegetables are tender, about 5 minutes.

Meanwhile, cook noodles according to package directions. Drain noodles and transfer to skillet. Pour in reserved tamari mixture, mix and toss to coat; cook for 1 minute. Divide among bowls and sprinkle each with green onions. Serves 4.

From Canadian Living

 

Sun 2 Jul 2023

BLT Pasta Salad

Posted by Recipe Sleuth under New Finds
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This pasta salad from Half Baked Harvest would be great for a summer potluck. Cook bacon and corn and whip up the ranch dressing. Cook the pasta, drain and toss with dressing, cheese, lettuce, cherry tomatoes and corn. Add the avocado and bacon just before serving. Cook’s note: Instead of grilling the corn, I removed the kernels from the cob and cooked them in a little oil in a skillet until they were beginning to caramelize.

Avoiding Additives and Preservatives

Astro Balkan-style yogurt is additive free, as is Lea & Perrins Worcestershire. I used Hellman’s original mayonnaise and Free From bacon. Check the dried spices for colour and anti-caking agents and check the cheddar to make sure it does not contain colour.

BLT pasta salad

Ingredients:

Jalapeño ranch dressing

½ cup (125 ml) plain Greek yogurt or sour cream

1/3 cup (82.5 ml) mayonnaise

2 tablespoons (30 ml) buttermilk

1 cup (250 ml) fresh basil

½ cup (125 ml) fresh cilantro

¼ cup (60 ml) fresh chopped chives

1 jalapeño, seeded, if desired

2 teaspoons (10 ml) Worcestershire

1 teaspoon (5 ml) garlic powder

1 teaspoon (5 ml) onion powder

kosher salt and black pepper

Salad

1 pound (454 g) short cut pasta

1 cup (250 ml) cubed spicy cheddar cheese

1 head romaine lettuce, shredded

2 cups (500 ml) cherry tomatoes, halved

2 cups (500 ml) grilled corn (about 3 ears)

8 slices cooked bacon, crumbled

1 avocado, diced

Preparation:

To make the dressing. Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.

Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

In a large bowl, toss together the hot pasta with dressing and cubes of cheese. Mix in the lettuce, tomatoes, corn, bacon, and avocado, gently tossing to combine.

Serve warm or cold. The salad will develop more flavour as it sits. If serving later, add the bacon and avocado just before serving. Serves 6.

From Half Baked Harvest

 

Sun 25 Jun 2023

Potato Salad with Tartar Sauce and Fresh Herbs

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Summer has arrived, so it’s time for potato salad! This recipe from NYT Cooking tops cooked baby red potatoes with tartar sauce and fresh herbs. You can use any extra tartar sauce for cooked or canned fish.

Avoiding Additives and Preservatives

I used Hellman’s original mayonnaise and Marty’s bread and butter pickles (made in Hamilton!), which contain no colour or preservatives. Unico capers are additive-free.

Potato salad with tartar sauce and fresh herbs

Ingredients:

Kosher salt and black pepper

2 pounds (907 g) small (2- to 3-inch-/5- to 7.5-cm-long) red potatoes, scrubbed

2/3 cup (165 ml) mayonnaise

¼ cup (60 ml) minced bread and butter pickle chips, plus 5 tablespoons (75 ml) brine

2 tablespoons (30 ml) minced, drained jarred capers

1 garlic clove, minced

1 lemon

3 tablespoons (45 ml) olive oil

Torn fresh parsley and dill, for garnish

Preparation:

Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.

While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons (30 ml) pickle brine, minced capers, garlic and 1 teaspoon (5 ml) lemon juice. Season with salt and pepper; set aside.

Once cool enough to handle, slice the cooked potatoes crosswise into ½-inch- (1-cm-) thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons (45 ml) olive oil and the remaining 3 tablespoons (45 ml) pickle brine. Season generously with salt and pepper and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.

Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away. Serves 6.

From NYT Cooking

 

Sun 18 Jun 2023

Yogurt-Marinated Pork Chops with White Wine-Shallot Sauce

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This recipe from Food and Wine includes marinating pork chops in a spiced yogurt sauce prior to cooking. The yogurt tenderizes the pork and adds flavour. Once you have cooked the chops, set them aside to rest and make a quick shallot-wine-mustard sauce to serve with the meat.

Avoiding Additives and Preservatives

I use Astro Balkan-style yogurt, which is free of additives. Keen’s mustard powder is free of colour and additives. Check the celery seeds to make sure they don’t contain anti-caking agents. I used a white wine from Frogpond Farm that has a sulphite level below 10 parts per million, butter that contains only cream and President’s Choice Old-Fashioned Dijon mustard.

Yogurt-marinated pork chops with white wine-shallot sauce

Ingredients:

3 cups (750 ml) plain whole-milk yogurt, plus more as needed, or 6 cups (1.5 L) yogurt whey

4 large garlic cloves, peeled and smashed

1 tablespoon (15 ml) mustard powder

1 teaspoon (5 ml) celery seeds

6 (8-ounce/227 g) bone-in pork chops (loin or rib-cut chops)

2 tablespoons (30 ml) kosher salt

1 tablespoon (15 ml) black pepper, or to taste

2 tablespoons (30 ml) olive oil, divided

2 medium shallots, minced (about ½ cup/125 ml)

½ cup (125 ml) dry white wine

2 tablespoons (30 ml) unsalted butter, sliced

1 tablespoon (15 ml) Dijon mustard

Preparation:

In a large, flat-bottomed container, stir together yogurt or yogurt whey, garlic, mustard powder, and celery seeds. Add pork chops, turning to coat; add more yogurt if needed to fully coat pork chops. Cover and refrigerate at least 6 hours or up to 12 hours.

About 30 minutes before cooking, remove pork chops from marinade, and place on a rimmed baking sheet in a single layer. Discard marinade. Pat pork chops dry using paper towels. Season with salt and pepper, rubbing liberally on both sides of pork chops.

Heat a 12-inch (30-cm) cast-iron skillet over medium-high until very hot, about 5 minutes. Add 1 tablespoon (15 ml) olive oil, swirling to coat skillet; add 3 pork chops. Sear until golden brown on one side, about 4 minutes. Flip pork chops, and cook until seared on other side, meat is just slightly pink in centre, and a meat thermometer inserted in thickest portion of pork chops registers 145°F (63°C), 3 to 4 minutes, reducing heat if exterior gets too brown before pork chops are cooked through. Transfer pork chops to a clean plate; tent loosely with aluminum foil to keep warm. Wipe skillet clean and repeat cooking process with remaining 1 tablespoon (15 ml) oil and remaining 3 pork chops.

Reduce heat to medium-low. Add shallots to skillet, and cook, stirring often, until soft and caramelized, about 3 minutes. Pour wine into skillet; using a spatula, scrape up browned bits from bottom of skillet. Cook until wine is reduced by half, 2 to 3 minutes; turn off heat, and stir in butter and Dijon mustard. Pour sauce over pork chops. Serves 6.

From Food and Wine

 

Sun 11 Jun 2023

Greek Chicken Orzo Pasta

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This tasty chicken and pasta salad from Half Baked Harvest feeds a crowd. Marinate the chicken in pesto and balsamic vinegar. Make the dressing, which contains fresh herbs, while the orzo cooks. Add the hot orzo to the dressing and toss well. Grill the chicken and chop into bite-sized pieces. Add the chicken, feta, tomatoes, cucumbers, olives, peppers and pepperoncini to the pasta, toss well and serve. Cook’s note: I used a jalapeño pepper instead of pepperoncini.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar, President’s Choice Old-Fashioned Dijon Mustard, freshly squeezed lemon juice and pure honey for the dressing. I made the pesto with fresh basil, olive oil, garlic, pine nuts and Parmesan cheese. Check the pine nuts for preservatives and use genuine Parmesan, which has the name stamped on the rind. Acetaia La Bonissma balsamic vinegar has no added sulphites. Tre Stelle feta cheese is additive-free, as are Pilaros black olives and Unico roasted red peppers.

Toss the cooked orzo with the dressing

Marinate the chicken in pesto and balsamic vinegar

Grill the chicken

Assemble the other ingredients and add to pasta with the chicken

Greek chicken orzo pasta

Ingredients:

Dressing

2/3 cup (165 ml) extra virgin olive oil

¼ cup (60 ml) red wine vinegar

2 tablespoons (30 ml) lemon juice

1 tablespoon (15 ml) honey

1 tablespoon (15 ml) Dijon mustard

1 shallot, chopped

½ cup (125 ml) chopped herbs, dill, basil, oregano, and/or thyme

kosher salt and black pepper

Salad

1 pound (454 g) boneless skinless chicken tenders (omit if vegetarian)

1/3 cup (83 ml) basil pesto

2 tablespoons (30 ml) balsamic vinegar

1 pound (454 g) dry orzo

2 cups (500 ml) cubed feta cheese

2 cups (500 ml) cherry tomatoes, halved

2-3 Persian cucumbers chopped

1 cup (250 ml) pitted kalamata olives

2 roasted bell peppers, sliced

¼ cup (60 ml) chopped pepperoncini

Preparation:

To make the dressing, combine all ingredients in a large salad bowl.

Toss the chicken with pesto and balsamic vinegar. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until cooked through, about 8-10 minutes. Give it a chop.

Bring a large pot of salted water to a boil. Boil the pasta to al dente. Drain. Add the hot orzo to the salad bowl full of dressing. Toss, toss! Add the chicken, feta, tomatoes, cucumbers, olives, peppers, and pepperoncini. Toss, toss! Serve warm or cold. The salad will develop more flavour as it sits. Serves 6-8.

From Half Baked Harvest

 

Sun 4 Jun 2023

Dill Pickle Chicken Piccata Ca-Noodling with Zucchini

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This great recipe from the LCBO’s Food and Drink magazine is a keeper. Cook zucchini and shallot and set aside. Pound chicken breasts into cutlets, dredge in flour, brown the chicken and set aside. Sauté shallot, capers and dill pickles and add pickle brine and stock. Return chicken to the pan, add sliced lemon and cook until the chicken is done. Serve the chicken over the zucchini, top with lemons and sauce and garnish with fresh dill. Cook’s note: I peeled the zucchini into strips with a Y-shaped peeler

Avoiding Additive and Preservatives

Use unbleached flour and butter that does not contain colour. I used Unico capers, Imagine Organic stock and Sunshine Farms dill pickles and brine. All are free of additives and preservatives.

Cook the zucchini

Dredge the chicken

Brown the chicken and set aside

Cook shallot, pickles and capers

Add broth, brine, chicken and lemons and cook until chicken is done

Serve the chicken over the zucchini

Ingredients:

¾ lb (340 g) zucchini, about 2 medium zucchini or 1 pkg (340 g) prepared spiralized zucchini

¼ cup (60 ml) all-purpose flour

2 chicken breasts or 4 chicken cutlets

¼ tsp (1.25 ml) sea salt

Generous grinds of fresh black pepper

¼ cup (60 ml) butter, cut into

1 tbsp (15 ml) pieces

1 large or 2 small shallots, thinly sliced, divided

2 tbsp (30 ml) olive oil, divided

1 dill pickle plus 1 tsp (5 ml) pickle brine

2 tsp (10 ml) drained capers

½ cup (125 ml) chicken broth

4 lemon wheels, seeds removed, plus 2 tbsp (30 ml) lemon juice

Salt and pepper to taste

2 tbsp (30 ml) coarsely chopped fresh dill

Preparation:

If using whole zucchini, use a Y-shaped vegetable peeler to pull long, thin strips of zucchini until all zucchini is in strips.

Add flour to a pie plate. Slice each chicken breast in half crosswise. Place between two pieces of plastic wrap on a cutting board. Using a meat mallet or rolling pin, pound until thin and even. Season chicken with salt and pepper. Turn chicken cutlets in flour and remove to a plate.

Melt 1 tbsp (15 ml) butter in a large frying pan over medium-high heat. When bubbling, add half of shallot. Cook, stirring occasionally until softened slightly, 1 minute. Add zucchini. Cook, stirring occasionally until softened, 4 to 5 minutes. Remove pan from heat. Divide zucchini between two plates, including scraping any bits from bottom of pan. Keep warm by covering plates with foil.

Reduce heat to medium. Add 1 tbsp (15 ml) each butter and oil. Add chicken, making sure not to crowd the pan. You may need to cook chicken in two batches, adding remaining oil to pan if needed. With the exception of flipping halfway through, cook chicken undisturbed until golden on each side, 4 to 5 minutes per side. Add more butter, if needed. Remove from heat. Add chicken to a separate plate. Do not add to plates with zucchini as chicken may not be fully cooked through. Cover with foil.

Return pan to medium heat. Add another 1 tbsp (15 ml) butter, remaining shallot, pickles and capers. Cook, stirring and scraping up any brown bits from pan bottom, until softened, 1 minute. Pour in broth and brine. Cook, scraping up and stirring in any brown bits until sauce reduces by half, 2 to 3 minutes. Add chicken and any juices back into the pan along with lemon wheels. Continue cooking, turning occasionally until chicken is nicely coated and cooked through, about 3 to 6 more minutes depending on chicken thickness.

Remove pan from heat. Working quickly, set chicken over zucchini noodles. Discard lemon wheels if you prefer. Stir lemon juice and any remaining butter into sauce in pan. Taste and season with salt and pepper if you like. Pour over chicken. Serve sprinkled with dill. Serves 2.

From Food and Drink

 

Sun 28 May 2023

Spring Puttanesca Pasta

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This new take on the classic puttanesca sauce from Food and Wine is delicious. Cook linguine until just short of al dente and reserve some of the cooking water. While the pasta is cooking, sauté scallion bulbs, garlic, anchovies, capers and hot jarred chiles. Add wine and cook until the liquid is almost evaporated. Add olives and scallion greens, season with pepper and remove from heat. Add the cooked pasta and cooking water and toss until the pasta is done and lightly coated in sauce. Fold in arugula and parsley and serve.

Avoiding Additives and Preservatives

I used Unico anchovies, Unico capers and President’s Choice garlic-stuffed green olives. I couldn’t find jarred Calabrian chiles that did not have sulphites added, but I did find Tutto Calabria brand Calabrian chili sauce that was additive free, so I used it instead. I used a white wine from Frogpond Farm that has a sulphite level below 10 parts per million.

Cook onions, garlic, anchovies, capers and chilies in oil.

Stir in remaining ingredients and toss - fold in parsley and arugula before serving

Ingredients:

1 pound (454 g) uncooked linguine

2 medium spring onions

½ cup (125 ml) extra-virgin olive oil

6 large garlic cloves, thinly sliced

1 (2-ounce/57 g) can flat anchovy fillets in oil, drained

¼ cup (60 ml) capers, drained

1 tablespoon (15 ml) finely chopped jarred Calabrian chiles

½ cup (125 ml) dry white wine

1 cup (250 ml) Castelvetrano olives, pitted and coarsely crushed

¼ teaspoon (1.25 ml) black pepper

3 cups (750 ml) loosely packed baby arugula

½ cup (125 ml) loosely packed fresh flat-leaf parsley, chopped

Preparation:

Bring a large saucepan of lightly salted water to a boil over high. Add linguine; cook, stirring occasionally, until 2 minutes short of al dente (pasta will finish cooking in sauce). Drain pasta, reserving 1 cup (250 ml) cooking liquid.

While pasta cooks, thinly slice spring onions, separating bulbs from greens. Heat olive oil in a large, high-sided skillet over medium. Add spring onion bulbs, garlic, anchovies, capers, and chiles. Cook, stirring often, until spring onion bulbs are softened and anchovies are dissolved, about 5 minutes. Add wine, and cook, stirring often, until almost evaporated, 2 to 3 minutes. Stir in olives and spring onion greens; cook, stirring often, until heated through, about 2 minutes. Season with black pepper.

Add cooked pasta and reserved cooking liquid to skillet. Bring to a simmer over medium-high; cook, tossing vigorously, until pasta is al dente and coated in a light sauce, about 3 minutes. Fold in arugula and parsley. Divide evenly among 4 bowls and serve immediately. Serves 4.

From Food and Wine

 

Sun 21 May 2023

Bacon, Egg and Cheese Fried Rice

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This quick and tasty one-pan meal from NYT Cooking is a great way to use up leftover rice. Cook the bacon until crisp and set aside. Cook the cabbage and scallions in the bacon fat and add ginger and garlic. Add rice, soy sauce and cook for a few minutes. Push the rice to one side of the pan and add eggs that have been blended with the cheese. Scramble the egg mixture, add peas and more scallions and mix everything together. Serve the fried rice topped with the crispy bacon and with hot sauce.

Avoiding Additives and Preservatives

Use bacon preserved with celery salt instead of nitrites; I use Free From brand. Use tamari instead of soy sauce. Genuine Parmigiano-Reggiano is additive-free; look for the name stamped on the rind. Original Tabasco hot sauce is additive-free.

Cook the bacon and set aside

Cook the cabbage in the bacon fat

Add the egg and cheese mixture and scramble

Add scallions and peas and mix well

Serve with bacon on top

Ingredients:

4 ounces (113 g) bacon, sliced into ¼-inch-(0.64-cm-) thick strips

Neutral oil, if needed

1 pound (454 g napa cabbage, chopped into 1-inch (2.54-cm) pieces (6 packed cups/1.5 L)

1 ¼ cups (310 ml) chopped scallions

Kosher salt and black pepper

2 tablespoons (30 ml) minced garlic

1 tablespoon (15 ml) peeled minced ginger

4 large eggs

½ cup (125 ml) freshly grated Parmigiano-Reggiano

4 cups (1 L) cooked and cooled rice (such as jasmine or basmati), preferably day-old

1 tablespoon (15 ml) low-sodium soy sauce

½ cup (125 ml) thawed frozen peas (optional)

Hot sauce, for serving

Preparation:

In a 12-inch (30-cm) non-stick skillet, cook bacon over medium heat, stirring occasionally, until golden and crispy, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and transfer the bacon fat to a small heatproof bowl (you should have about 3 tablespoons [45 ml] of bacon fat; if short, add enough neutral oil to make 3 tablespoons [45 ml]).

Return 2 tablespoons (30 ml) of the bacon fat to the skillet and heat over medium-high. Add cabbage and 1 cup (250 ml) of the scallions; season with salt and pepper. Cook, stirring occasionally, until cabbage is tender and lightly golden and all the liquid has evaporated, about 8 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds.

Meanwhile, in a small bowl, combine eggs and cheese and beat until well blended.

Reduce heat to medium and add rice and soy sauce. Season with salt and pepper, and cook, stirring, until well incorporated and rice is warmed through, about 2 minutes. Push rice mixture to one side of the skillet. To the empty side, add the remaining 1 tablespoon (15 ml) bacon fat and the egg mixture, and allow it to set a little before stirring. Cook, stirring occasionally, until scrambled, 1 to 2 minutes. Stir scrambled eggs and the remaining ¼ cup (60 ml) scallions and the peas (if using) into the rice mixture until well blended.

Divide fried rice among bowls and top each with some of the reserved crispy bacon. Serve with hot sauce. Serves 4.

From NYT Cooking

 

Sun 14 May 2023

Baked Cod with Cherry Tomatoes and Chickpeas

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This healthy and tasty recipe from America’s Test Kitchen can be made in a toaster oven or regular oven. Combine chickpeas, tomatoes, water, shallot, oil garlic, lemon zest and juice and seasoning in a baking dish. Rub cod with oil and spices and nestle into chickpea mixture. Bake until the cod is just cooked through.

Avoiding Additives and Preservatives

Blue Menu chickpeas are additive free. Make sure the dried spices don’t contain colour or anti-caking agents.

Nestle cod into chickpea mixture

Bake until the cod is just cooked through

Baked cod with cherry tomatoes and chickpeas

Ingredients:

15-oz can (443 ml) chickpeas, rinsed

6 oz (170 g) cherry tomatoes, halved

2 tbsp (30 ml) water

1 shallot, minced

3 tbsp (45 ml) extra-virgin olive oil, divided

3 garlic cloves, minced

1 ½ tsp (7.5 ml) grated lemon zest plus 1 ½ tsp (7.5 ml) juice

1 tsp (5 ml) ground coriander, divided

1 tsp (5 ml) paprika, divided

½ tsp (2.5 ml) table salt, divided

¼ tsp (1.25 ml) pepper

Pinch cayenne pepper

2 6-8-oz (170-226 g) skinless cod fillets, 1 ½ inches (3.8 cm) thick

1 tbsp (15 ml) chopped fresh cilantro

Preparation:

Adjust oven rack to middle position and heat oven to 400 F (204 C). Combine chickpeas, tomatoes, water, shallot, 1 tbsp (15 ml) oil, garlic, lemon zest and juice, ½ tsp (2.5 ml) coriander, ½ tsp (2.5 ml) paprika, ¼ tsp (1.25 ml) salt and pepper in 8-inch (20-cm) square baking dish or pan.

Combine remaining ½ tsp (2.5 ml) coriander, remaining ½ tsp (2.5 ml) paprika, remaining ¼ tsp (1.25 ml) salt and cayenne in bowl. Rub cod with 1 tbsp (15 ml) oil and sprinkle with spice mixture. Nestle cod into chickpea mixture and bake until od flakes apart when gently prodded with paring knife and registers 140 F (60 C), 20 to 25 minutes. Drizzle with remaining 1 tbsp (15 ml) oil and sprinkle with cilantro to serve. Serves 2.

From America’s Test Kitchen

 

Sun 30 Apr 2023

Mussels Triestina

Posted by Recipe Sleuth under New Finds
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This recipe from Lidia Bastianich is quick, easy and delicious. Cook onion and garlic in oil, add bay leaves, salt and hot pepper flakes, add wine and reduce for a few minutes. Add mussels and scallions and cook for about five minutes. Add parsley and breadcrumbs and serve with crusty bread to soak up the delicious sauce.

Avoiding Additives and Preservatives

Make sure the hot pepper flakes do not contain colour. I used a white wine from Frogpond Farm Organic Winery with a sulfite count below 10 parts per million. Panko breadcrumbs are usually additive free, as is Ace Bakery bread.

Rinse mussels and remove beards; discard any that do not close

Cook garlic and onion

Add wine and reduce

Add mussels and scallions, cover and simmer for about 5 minutes

Mussels Triestina

Ingredients:

6 tablespoons (90 ml) extra-virgin olive oil

6 cloves garlic, crushed and peeled

1 large onion, sliced ½ inch (1.25-cm) thick

3 fresh bay leaves, or 4 dried bay leaves

Kosher salt

¼ teaspoon (1.25 ml) hot pepper flakes

2 cups (500 ml) dry white wine

3 pounds mussels (1.36 kg), soaked, debearded if necessary, and scrubbed clean

1 bunch scallions, chopped

½ cup (125 ml) chopped fresh parsley

2 to 4 tablespoons (30 to 60 ml) dried breadcrumbs

Crusty bread, for serving

Preparation:

In a large Dutch oven, heat 4 tablespoons (60 ml) of the olive oil over medium-high heat. When the oil is hot, add the garlic and cook until it is sizzling and just golden around the edges, about 2 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle in the bay leaves and ½ teaspoon (1.25 ml) salt. Push the vegetables aside and make a hot spot in the bottom of the pan. Add the hot pepper flakes to this spot and let them toast for a minute. Pour the white wine into the pot. Bring to a boil, and cook until the wine is reduced by half, about 3 to 4 minutes.

Once the wine has reduced, add the mussels and scallions. Stir, and adjust the heat so the sauce is simmering. Cover, and simmer until the mussels open, about 5 minutes. Most of the mussels should have opened (discard any that have not). Sprinkle with the parsley. Stir in enough breadcrumbs to thicken the bubbling sauce slightly. Drizzle with the remaining 2 tablespoons (30 ml) olive oil and toss well. Remove the bay leaves. Transfer the mussels to a serving bowl and pour the juices over the top. Serve immediately with crusty bread. Serves 4.

From Lidia Bastianich

 

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