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

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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

 

Sun 23 Apr 2023

Mediterranean Pesto Pizza

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This delicious pizza from Evergreen Kitchen combines the traditional flavours of tomato sauce and oregano with red pepper, olives, sun-dried tomatoes, capers and feta cheese. Serve the pizza garnished with arugula, pesto, Parmesan and hot pepper flakes. Cook’s note: I used green olives instead of Kalamata and omitted the pesto.

Avoiding Additives and Preservatives

Make your own pizza dough with flour, salt, water, sugar, yeast and olive oil or check store-bought dough for additives or preservatives. I used Unico pizza sauce, which is additive free. Check the dried oregano and hot pepper flakes for colour and anti-caking agents. I used No Name pizza mozzarella, President’s Choice garlic-stuffed olives, Aurora sun-dried tomatoes, Unico capers, Tre Stelle feta and No Name pine nuts. Genuine Parmesan (look for the name stamped on the rind) is additive free.

Mediterranean pesto pizza

Ingredients:

Pizza

1 lb (454 g) home-made or store-bought pizza dough

1 to 2 tbsp (15-30 ml) extra-virgin olive oil

½ cup (125 ml) pizza sauce

½ tsp (2.5 ml) dried oregano

2 cups (500 ml) shredded mozzarella

1 medium shallot, minced (¼ cup/60 ml)

1 small red bell pepper, diced

¼ cup (60 ml) pitted and sliced Kalamata olives

3 tbsp (45 ml) drained and minced sun-dried tomatoes

2 tbsp (30 ml) drained capers

½ cup (125 ml) crumbled feta cheese

Freshly ground black pepper

Garnish

2 cups (500 ml) lightly packed arugula

Pesto, home-made (recipe below) or store-bought

Parmesan cheese

Red pepper flakes

Pesto

2 cups (500 ml) fresh basil, packed

½ cup (125 ml) grated Parmesan cheese

¼ cup (60 ml) pine nuts

¾ cups (180 ml) extra virgin olive oil

3 cloves garlic, minced

Preparation:

Pesto

Whirl basil cheese pine nuts and garlic in food processor. Add oil in thin stream while processor is running.

Pizza

Place an oven rack in the lower third of the oven and preheat to 475 F (240 C). Set aside two large baking sheets.

Cut the pizza dough into two equal portions. Loosely cover one portion of dough with plastic wrap or a clean kitchen towel to prevent it from drying out. On a lightly floured work surface using your hands or a rolling pin, stretch or roll one portion of dough into an 8-inch (20 cm) circle. Transfer it to one of the baking sheets. Repeat with the remaining piece of dough and transfer it to the second baking sheet.

Lightly brush the olive oil over the stretched dough. Evenly divide and spread the pizza sauce over each pizza leaving a 1-inch (2.5-cm) border around the edge, then sprinkle with the oregano. Over each pizza, spread ½ cup (125 ml) of the mozzarella over the pizza sauce. Sprinkle each pizza evenly with the shallot, bell pepper, olives, sun-dried tomatoes and capers. Sprinkle each pizza with ½ cup (125 ml) of the remaining mozzarella. Divide the feta between the pizzas and season generously with black pepper.

Bake the pizzas, one at a time, until the crust is golden brown on the bottom and the cheese is melted, 10 to 14 minutes. Top with the arugula, drizzle with pesto and sprinkle with Parmesan and red pepper flakes, if using. Makes two 8-inch (20-cm) pizzas.

From Evergreen Kitchen

 

Sun 16 Apr 2023

One-Pan Sausages and Lentils

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This one-pot recipe from Food and Drink combines sausages with onion, zucchini, bell pepper, rosemary and lentils. Brown the sausages and set aside. Cook the vegetables and seasonings, add stock and lentils and simmer for a few minutes. Add the sausages to the pan, cover and simmer util the sausages are cooked through. Drizzle with vinegar and garnish with feta and parsley.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages. Look for lentils without additives or cook 1 cup (250 ml) dried lentils. I used Better Than Bouillon vegetable paste and water for the stock. Allen’s apple cider vinegar is additive free, as is Tre Stella feta cheese.

Brown sausages and set aside

Cook the vegetables and add seasonings

Add stock, lentils and sausages and simmer until meat is cooked through

One-pan sausages and lentils

Ingredients:

1 tbsp (15 ml) olive oil

4 mild or hot Italian sausages, about 1 ¼ lbs (565 g) total

1 medium red onion, thinly sliced

1 medium zucchini, cut into ¼ -inch (5-mm) rounds

1 orange pepper, cut into ½ -inch (1-cm) dice

Salt to taste

2 cloves garlic, thinly sliced

1 sprig rosemary

1 can (540 ml) lentils, drained and rinsed

1 cup (250 ml) vegetable broth

½ cup (125 ml) water

2 tsp (10 ml) cider vinegar

½ cup (125 ml) crumbled feta cheese

¼ cup (60 ml) roughly chopped parsley

Preparation:

Heat oil in a large high-sided pan over medium-high heat. Add sausages and cook until golden brown, 3 to 4 minutes per side. Transfer sausages to a plate.

Reduce heat to medium. Add onion, zucchini and pepper. Season with salt. Cook, stirring occasionally, until vegetables start turning golden, 3 to 4 minutes. Add garlic and rosemary. Cook 1 minute. Add lentils, vegetable broth and water. Stir to combine. Bring to a boil, then reduce heat to medium-low. Top with sausages and any juices. Partially cover and simmer until sausages are cooked through, about 10 minutes.

Remove from heat. Drizzle with vinegar. Sprinkle with feta and parsley. Serves 2-3.

From Food and Drink

 

Sun 9 Apr 2023

No-Knead Bread

Posted by Recipe Sleuth under New Finds
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I’m not much of a baker, but this recipe from NYT Cooking, based on the recipe by Jim Lahey, turned out a lovely loaf of bread with minimal effort. Combine flour, yeast, salt and water in a bowl, cover with plastic wrap and let the dough rest at warm room temperature for 12 to 18 hours. Place dough on a floured surface and fold it a few times; let rest for 15 minutes. Shape the dough into a ball, cover with a cotton towel and let it rise for two hours. Then place the dough in a pre-heated heavy pot and bake for 45 to 60 minutes. Cook’s note: I used all-purpose flour and let the dough rise for 18 hours in the first step. I used flour instead of cornmeal to dust the dough and baked it in a large enamelled cast iron Dutch oven.

Avoiding Additives and Preservatives

Use unbleached flour.

This loaf was baked in a Dutch oven.

No-knead bread

Ingredients:

3 ⅓ cups (430 g) all-purpose or bread flour, plus more for dusting

Generous ¼ tsp (1.25 ml) instant yeast

2 tsp (10 ml) kosher salt

Cornmeal or wheat bran, as needed

Preparation:

In a large bowl combine flour, yeast and salt. Add 1.5 cups (345 g) warm water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees F (21 C).

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees F (232 degrees C). Put a 6- to 8-quart (6-8 L) heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Makes one 1.5 lb (680 g) loaf.

From NYT Cooking

 

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