Sun 25 Oct 2020

Roasted Sausages, Peppers and Onions

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I’m really enjoying Ina Garten’s new cookbook, Modern Comfort Food. In this recipe, colourful peppers, fennel, sausages and cherry tomatoes are roasted until browned and delicious. Serve over cooked pasta or polenta. Cook’s note: I omitted the fennel and used all hot Italian sausages, instead of a mixture of hot and sweet.

Avoiding Additives and Preservatives

Look for additive-free sausages, such as Free From brand. I used wine from Frogpond Farm Winery with a sulfite level of less than 10 parts per million. Genuine Parmesan cheese is additive-free.

Roast the sausages and vegetables separately for 20 minutes, add sausages to vegetables and roast for another 25-30 minutes

Sprinkle with chopped basil and serve with cooked pasta or polenta

Ina Garten's roasted sausages, peppers and onions

Ingredients:

2 large yellow onions, cut into ½-inch (1.25-cm) wedges through the core

2 large red bell peppers, cored, seeded and cut into ½-inch (1.25-cm) strips

2 large orange bell peppers, cored, seeded and cut into ½-inch (1.25-cm) strips

2 large poblano or hot banana peppers, cored, seeded and cut into ¼-inch (0.64-cm) stiprs

1 medium fennel bulb, halved, cored and sliced crosswise ¼ inch (0.64 cm) thick

2 tbsp (30 ml) minced garlic (about 6 cloves)

1 tsp (5 ml) dried oregano

Kosher salt and freshly ground black pepper

Olive oil

1 lb (454 g) sweet Italian sausage, cut into 2-inch (5-cm) pieces

1 lb (454 g) hot Italian sausage, cut into 2-inch (5-cm) pieces

1 pint (500 ml) red cherry tomatoes

1/3 cup (85 ml) dry white wine, such as Pinot Grigio

½ cup (125 ml) julienned fresh basil leaves

Freshly grated Parmesan cheese, for serving

Preparation:

Preheat the oven to 400 degrees F (204 C). Arrange two racks evenly spaced in the oven.

Put the onions, peppers, fennel, garlic, oregano, 1 tbsp (15 ml) salt and 1 ½ tsp (7.5 ml) black pepper in a large (14 x 18-inch/35 x 45-cm) shallow roasting pan. Add ¼ cup (60 ml) olive oil and toss well. Don’t crowd everything in a smaller pan; the vegetables won’t brown. Separately, on a sheet pan, toss the sausages with 2 tbsp (30 ml) olive oil and spread them out in one layers. Place both pans in the oven for 20 minutes.

Toss the vegetables and transfer the sausages to the roasting pan. Add the tomatoes. Pour in the wine and roast for another 25 to 30 minutes, turning the sausages to brown evenly. Off the heat, sprinkle on the basil, toss well, taste for seasonings and serve hot with grated Parmesan on the side. Serves 6.

From Modern Comfort Food by Ina Garten

 

Sun 18 Oct 2020

Sichuan Stir-Fry Bowl

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This recipe from Bowls by America’s Test Kitchen combines green beans, ground pork and water chestnuts, bathed in a mouth-numbing Sichuan sauce and served over rice. Cook’s note: I used radishes instead of water chestnuts, white rice instead of brown and orange and pineapple pieces instead of mandarin oranges.

Avoiding Additives and Preservatives

Make sure the peppercorns and red pepper flakes don’t contain colour or anti-caking agents. Use tamari instead of soy sauce and check to make sure that the sesame oil, water chestnuts and mandarin oranges are additive-free.

Cook the beans

Add the pork and cook

Add the water chestnuts (I used radishes instead) and sauce

Sichuan stir-fry bowl

Ingredients:

1 tsp (5 ml) Sichuan peppercorns

3 tbsp (45 ml) water

2 tbsp (30 ml) soy sauce

1 tsp (5 ml) sugar

1 tsp (5 ml) sesame oil

½ tsp (2.5 ml) cornstarch

1 tsp (5 ml) vegetable oil

12 oz (340 g) green beans, trimmed and halved crosswise

4 oz (113 g) ground pork

3 garlic cloves, minced

¼ to ½ tsp (1.25 ml to 2.5 ml) red pepper flakes

1 (8 oz/125 ml) can sliced water chestnuts, drained

2 cups cooked brown rice, warm

¼ cup (60 ml) fresh cilantro leaves

Mandarin orange segments (optional)

Preparation:

Process Sichuan peppercorns in spice grinder until coarsely ground, about 30 seconds. Whisk ground peppercorns, water, soy sauce, sugar, sesame oil and cornstarch together in bowl; set aside. Heat vegetable oil in 12-inch (30-cm) non-stick skillet over medium-high heat until just smoking. Add green beans and cook, stirring frequently, until green beans are shrivelled and blackened in spots, 6 to 8 minutes.

Add pork and cook, breaking up meat with wooden spoon until no pink remains, about 2 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Whisk sauce to recombine then add to skillet along with water chestnuts and cook, stirring constantly, until sauce is thickened, about 15 seconds.

Divide rice among individual serving bowls, then top with green bean and pork mixture and sprinkle with cilantro and mandarin oranges, if using. Serves 2.

From Bowls, by America’s Test Kitchen

 

Sun 11 Oct 2020

Pork Chop au Poivre with Red Wine-Shallot Sauce

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Cooking pork chops can be tricky. You want the chops to be cooked but not grey, tough and overdone. This recipe from Food and Wine calls for the pork chop to be coated with salt and ground peppercorns, seared and then roasted. While the pork rests, make a quick sauce with butter, red wine and shallot. I used two chops that weren’t quite one inch (2.54 cm) thick, so I reduced the roasting time. A good meat thermometer is handy to have for this recipe.

Avoiding Additives and Preservatives

Make sure the peppercorns and the butter don’t contain colour. I used a red wine from Frogpond Farm Organic Winery that has a sulfite level lower than 10 parts per million.

Sear the salt and peppercorn-coated chops and then roast until just done

While the chops rest, make a butter, red wine and shallot sauce

Pork chops au poivre with red wine-shallot sauce

Ingredients:

1 (1-pound/454-g) bone-in pork loin chop (1 inch/2.54 cm thick)

1 teaspoon (5 ml) kosher salt

1 teaspoon (5 ml) freshly ground peppercorn blend

2 teaspoons (10 ml) neutral oil (such as grapeseed)

3 tablespoons (45 ml) unsalted butter, divided

1 small shallot, chopped

¼ cup (2 ounces/60 ml) dry red wine

Preparation:

Preheat oven to 350°F (177°C). Place pork chop on a plate; pierce with a fork at ¼ -inch (0.64-cm) intervals. Flip pork, and pierce opposite side. Press salt and peppercorn blend evenly onto both sides.

Heat oil in a 10-inch (25-cm) ovenproof skillet over high. Add pork chop; cook until browned, about 3 minutes per side. Transfer skillet with pork to preheated oven. Roast until a thermometer inserted in thickest portion of meat registers 130°F (54°C), about 10 minutes.

Remove skillet from oven; transfer pork to a plate or carving board. Return skillet to heat over medium; add 1 tablespoon (15 ml) butter, and let melt. Add shallot; cook, stirring occasionally, until aromatic and translucent, about 1 minute. Add wine; bring to a simmer over medium. Simmer, undisturbed, until reduced by half, about 3 minutes. Add remaining 2 tablespoons (30 ml) butter; remove from heat, and swirl skillet until butter is melted and emulsified into sauce. Carve pork; serve with sauce. Serves 2.

From Food and Wine

 

Sun 4 Oct 2020

Plum Torte

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First published in 1983, this plum torte recipe from Marian Burros is one of the most popular on the New York Times cooking website. Besides being easy to make and delicious, it is also versatile. You can substitute any ripe seasonal fruit, such as apricots, cranberries, apples, peaches and pears. You can also vary the pan size, double or even quadruple the recipe and it freezes well.

Avoiding Additives and Preservatives

Make sure your butter does not contain colour. Use freshly squeezed lemon juice and make sure the cinnamon does not contain colour or anti-caking agents.

Place the batter in a pan, top with plum and sprinkle with lemon juice, sugar and cinnamon.

Plum torte

Ingredients:

¾ to 1  cup (185 to 250 ml) sugar

½  cup (125 ml) unsalted butter, softened

1  cup (250 ml) unbleached flour, sifted

1  teaspoon (5 ml) baking powder

Pinch of salt (optional)

2  eggs

24  halves pitted purple plums

Sugar, lemon juice and cinnamon, for topping

Preparation:

Heat oven to 350 degrees F (177 degrees C).

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches (20, 22 or 25 cm). Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon (5 ml) of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. Serves 8. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees F/149 degrees C.)

From the New York Times

 

Sun 27 Sep 2020

One-Pot Chicken with Dates and Caramelized Lemon

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This is another delicious chicken recipe from Nothing Fancy by Alison Roman. Brown a whole chicken or chicken pieces in a Dutch oven. Add lemon and shallot slices, cook for a few minutes and then add dates, thyme and water. Sprinkle with red pepper flakes, cover and cook for about 25 minutes. Remove the lid, drizzle with oil and roast uncovered for another 20-30 minutes. Serve the chicken with the shallots, lemon and dates, sprinkled with thyme and sea salt.

Avoiding Additives and Preservatives

Check the dates to make sure they don’t contain sulfites. I use Parnoosh dates, which are additive-free. Make sure your pepper flakes don’t contain colour or anti-caking agents.

Brown the chicken, then add lemon slices, shallots, dates, thyme and roast in oven.

After 20-24 minutes, remove lid, drizzle with oil and cook another 20-30 minutes.

One-pot chicken with dates and caramelized lemon

Ingredients:

3 ½ -4 lb. (1.58-1.8 g) chicken or 3 lbs. bone-in, skin-on chicken thighs or legs

Kosher salt and freshly ground black pepper

4 tablespoons (60 ml) olive oil, divided

1 lemon, cut into thick slices crosswise, seeds removed

2 shallots, peeled and halved lengthwise

4-6 medjool dates (3 oz./85 g), pitted

4 sprigs fresh thyme plus more for serving

1 cup (250 ml) water

1 teaspoon (5 ml) crushed red pepper flakes

Flaky sea salt for serving

Preparation:

Preheat oven to 425 degrees F (218 C) with rack in the middle.

Season chicken all over with kosher salt and black pepper. Heat 2 tablespoons (30 ml) oil in a large (at least 8 quart/7.5 L) Dutch oven over medium-high heat. Place the chicken in the pot breast side up, and using your tongs or hands (be careful!), press lightly to make sure the skin comes into even contact with the pot bottom. This is your chance to brown the legs and render that excess fat! It’s rarely offered in whole-chicken recipes, so take advantage. If using chicken parts, just sear the chicken skin-side down.

Cook, without moving, until the chicken is nice and browned, about 5-8 minutes. Seriously, no peeking! Nothing exciting will happen before 5 minutes, I promise you.

Add the lemon slices and shallot, maneuvering the chicken however you need so that the slices come into contact with the bottom of the pot. Let everything sizzle in the chicken fat until lightly caramelized, about 2 minutes.

Add the dates, thyme sprigs and water. Sprinkle red pepper over chicken; cover. Roast in oven until dates are plump, the lemon is jammy and chicken is almost but not totally cooked, 20-25 minutes.

Remove the lid and drizzle the chicken with the remaining 2 tablespoons (30 ml) of oil. Return to the oven and bake, uncovered until liquid has reduced by half and chicken is golden brown, 20-30 minutes.

Let chicken rest in the pot for 10 minutes. Transfer to a cutting board and carve. Serve along with the shallot, lemons and dates, with some more thyme and flaky sea salt sprinkled over. Serves 4-6.

From Nothing Fancy by Alison Roman

 

Sun 20 Sep 2020

Black Pepper Beef and Cabbage Stir Fry

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This dish from the New York Times is quick, easy and a good way to use up that leftover cabbage in the fridge. Dredge beef in garlic, brown sugar, cornstarch and salt. Stir fry the beef and set aside. Cook the cabbage until tender, stir in vinegar and return steak to pan. Serve over rice, garnished with sesame seeds and scallions.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce. I used Eden Organic red wine vinegar instead of sherry vinegar.

Dredge the beef

Stir fry the beef and set aside

Stir fry the cabbage

Black pepper beef and cabbage stir fry

Ingredients:

1 tablespoon (15 ml) whole black peppercorns, coarsely crushed with the bottom of a cup or pan

3 garlic cloves, grated

2 teaspoons (10 ml) light brown sugar

1 teaspoon (5 ml) cornstarch

Kosher salt

¾ pound (340 g) sirloin steak, thinly sliced crosswise

3 tablespoons(45 ml) sunflower oil or other neutral oil

2 tablespoons (30 ml) soy sauce

½ head small green cabbage (about 8 ounces/226 g), thinly sliced

1 tablespoon (15 ml) sherry vinegar

1 tablespoon (15 ml) toasted sesame seeds, crushed with your fingertips

2 scallions, thinly sliced

Cooked rice, for serving

Preparation:

Add peppercorns, garlic, brown sugar, cornstarch and 1 teaspoon (5 ml) salt to a medium bowl and stir to combine. Add sliced steak and toss to coat.

Heat the oil in a large cast-iron skillet over medium-high. Add steak and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes. Add soy sauce and toss beef to coat, about 1 minute. Using a slotted spoon, transfer beef to a bowl or plate.

Add cabbage to skillet, spread in an even layer and let cook, undisturbed, for 1 minute so that some pieces caramelize in the pan. Toss and cook cabbage, stirring occasionally, until crisp-tender, 4 to 6 minutes. Stir in vinegar and season with salt.

Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute. Top with toasted sesame seeds and scallions; serve with rice. Serves 2-4.

From the New York Times

 

Sun 13 Sep 2020

Sheet-Pan Honey-Dijon Chicken with Vegetables

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It doesn’t get much faster or easier than this recipe from Kitchn. Pre-heat the oven with a baking sheet inside. Meanwhile, make the honey-Dijon dressing, halve the potatoes and chop the chicken, broccoli and onion. Toss the potatoes in oil and salt and roast on the pre-heated baking sheet for 15 minutes. Add the chicken and vegetables and toss with half the dressing. Roast for 10 minutes, toss with the rest of the dressing and then roast for another 5-10 minutes or until the chicken is done. I used chicken thighs instead of chicken breasts.

Avoiding Additives and Preservatives

Use pure honey. I used President’s Choice Old-Fashioned Dijon whole-grained mustard and Eden Organic red wine vinegar instead of white wine vinegar.

After potatoes cook for 15 minutes, add chicken, broccoli, onion and sauce

Sheet-pan honey-Dijon chicken with vegetables

Ingredients:

1/3 cup (85 ml) honey

¼ cup (60 ml) Dijon mustard

2 tablespoons (30 ml) whole-grain mustard

1 tablespoon (15 ml) white wine vinegar

1 teaspoon (5 ml) kosher salt, divided

¼ teaspoon (1.25 ml) freshly ground black pepper

1 pound (454 g) small red potatoes, halved

2 tablespoons (30 ml) olive oil, divided

1 ½ pounds (680 g) boneless, skinless chicken breasts, cut into bite-sized pieces

1 pound (454 g) broccoli, cut into bite-sized florets

1 small red onion, cut into 1-inch (2.54-cm) pieces

Preparation:

Arrange a rack in the middle of the oven and heat to 425°F (218°C). Place a rimmed baking sheet in the oven while it is heating.

Whisk the honey, Dijon, whole-grain mustard, vinegar, pepper, and ½ teaspoon (2.5 ml) of the salt in a small bowl; set aside.

Place the potatoes, 1 tablespoon (15 ml) of the oil, and ¼ teaspoon (1.25 ml) of the salt in a large bowl and toss to combine. Remove the baking sheet from the oven and arrange the potatoes in a single layer, cut-side down. Return to the oven and roast for 15 minutes. Meanwhile, place the chicken, broccoli, red onion, remaining 1 tablespoon (15 ml) oil and remaining ¼ teaspoon (1.25 ml) salt in the same bowl and toss to combine.

Add the chicken, broccoli, and red onion to the baking sheet. Pour half the honey-Dijon mixture over the chicken and vegetables and toss to evenly coat them in the sauce. Spread the chicken and veggies into a single layer.

Roast for 10 minutes. Remove from the oven, toss with the remaining honey-Dijon mixture, and spread back into an even layer. Roast until the chicken is cooked through and the vegetables are tender, about 5 minutes more. Serves 4.

From Kitchn

 

Sun 6 Sep 2020

Corn and Israeli Couscous with Grilled Halloumi Cheese

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This is a delicious vegetarian salad from Bon Appetit that feeds a crowd. Cook Israeli couscous, which is small pasta about the size of peas. Grill fresh corn and slices of Halloumi cheese (or cook in a cast iron or grill pan on top of the stove). Remove the kernels from the cobs and toss with the couscous, halloumi, scallions, herbs and toasted walnuts. Toss with a lemon and wine vinegar dressing and enjoy.

Avoiding Additives and Preservatives

Check the nuts and Halloumi for preservatives. I used Eden Organic red wine vinegar. Use freshly squeezed lemon juice.

Corn and Israeli couscous salad with Halloumi

Ingredients:

1 cup (250 ml) walnuts

1 cup (250 ml) Israeli couscous

Kosher salt

4 ears of corn, husked

2 tablespoons (30 ml) plus ¼ cup (60 ml) olive oil, divided

Freshly ground black pepper

8 ounces (226 g) Halloumi cheese, sliced lengthwise ¾-inch (1.9-cm) thick

3 scallions, thinly sliced

½ cup (125 ml) coarsely chopped fresh parsley

¼ cup (60 ml) basil leaves

¼ cup (60 ml) mint leaves

2 tablespoons (30 ml) fresh lemon juice

2 tablespoons (30 ml) or more white wine vinegar

Preparation:

Preheat oven to 350 F (177 C). Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Cook Israeli couscous in a large pot of boiling salted water according to package directions. Drain (do not rinse) and spread out on a baking sheet to let cool.

Prepare a grill for medium-high heat. Rub corn with 1 Tbsp. (15 ml) oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 8–10 minutes. Transfer to a platter and let cool.

Meanwhile, brush cheese with 1 Tbsp. (15 ml) oil and grill, turning once, until lightly charred in spots, about 5 minutes. Transfer to platter with corn; let cool.

Cut kernels from cobs and place in a large bowl. Add scallions, parsley, basil, mint, walnuts, and couscous. Using your hands, tear Halloumi into bite-size pieces; add to bowl and toss to combine. Add lemon juice, vinegar, and remaining ¼ cup (60 ml) oil. Toss to coat; season with salt, pepper, and more vinegar, if desired. Serves 8.

From Bon Appetit

 

Sun 30 Aug 2020

Sheet-Pan Baked Feta with Broccolini, Tomatoes and Lemon

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This vegetarian dish from the New York Times is bursting with flavor from broccolini, tomatoes, onion, cumin, salty feta and fresh herbs. Serve over cooked orzo or farro.

Avoiding Additives and Preservatives

Check the cumin and red-pepper flakes to make sure they do not contain colour or anti-caking agents. Tre Stelle feta is additive-free.

Arrange the ingredients on a sheet pan

Serve over baked orzo or farro

Ingredients:

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces

2 cups (500 ml) grape tomatoes, halved

1 small red onion, peeled, quartered and cut into 2-inch (5-cm) wedges

1 lemon, ½ cut into thin rounds and the remaining ½ left intact, for serving

3 tablespoons (45 ml) olive oil, plus more for serving

1 teaspoon (5 ml) ground cumin

½ teaspoon (2.5 ml) red-pepper flakes

Kosher salt and black pepper

2 (6- to 8-ounce/170- 226-g) blocks feta, cut into 1-inch (2.54-cm) slices

Cooked orzo or farro, for serving

½ cup (125 ml) fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Preparation:

Heat the oven to 400 degrees F (204 C) with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables.

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using. Serves 4.

From the New York Times

 

Sun 23 Aug 2020

Singapore Noodle Bowl

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I have a major weakness for cookbooks and just added America’s Test Kitchen’s Bowls to my collection. Bowls combine vegetables, protein and sauce over a base of greens, rice, grains or noodles. I like this cookbook because suggests many ways to customize your bowl, as well as tips on improvising and presentation. In this recipe, spicy Chinese noodles are topped with vegetables, shrimp, scallions and cilantro. I omitted the carrot.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce and ensure the noodles are additive-free. I used dried chow mein noodles and frozen shrimp with only salt added. Check the curry powder for colour and anti-caking agents. You can also make your own.

Cook the shrimp and set aside

Cook the vegetables and set aside

Toss noodles with sauce, curry powder, garlic and ginger

Top noodles with shrimp, peppers, scallions, cilantro and a lime wedge

Ingredients:

¼ cup (60 ml) water

2 tsp (10 ml) soy sauce

1 ½ tsp (7.5 ml) sugar

1 tsp (5 ml) lime juice, plus lime wedges for serving

6 ounces (170 g) fresh or dried Chinese noodles

4 tsp (20 ml) vegetable oil, divided

½ red bell pepper, sliced thin

1 small carrot, peeled and cut into 2-inch-long (5-cm-long) matchsticks

1 tbsp (15 ml) curry powder

2 garlic cloves, minced

½ tsp (2.5 ml) grated fresh ginger

¾ cup (185 ml) sautéed shrimp

¼ cup (60 ml) cilantro leaves

1 scallion, sliced thin on the bias

Preparation:

Whisk water, soy sauce, sugar and lime juice together in small bowl until sugar is dissolved; set aside. Bring 2 quarts (2 L) water to boil in large saucepan. Add noodles and cook, stirring often, until nearly tender. Drain noodles and rinse thoroughly with cold water; set aside.

Heat 1 tsp (5 ml) oil in 12-inch (30-cm) nonstick skillet over medium heat until shimmering. Add bell pepper and carrot and cook, stirring frequently, until crisp-tender, about 2 minutes; transfer to bowl, cover with aluminum foil and set aside until ready to serve.

Add remaining 1 tbsp (15 ml) oil, curry powder, garlic and ginger to now-empty skillet and cook over medium heat until fragrant, 15 to 30 seconds. Add soy sauce mixture and noodles, tossing to coat noodles with sauce, and cook until liquid is absorbed but noodles are still glossy, 1 to 2 minutes. Season with salt and pepper to taste. Divide among individual bowls, then top with vegetable mixture and shrimp and sprinkle with cilantro and scallions. Serve with lime wedges. Serves 2.

From Bowls by America’s Test Kitchen

 

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