Sun 13 Dec 2020

Festive Upside-Down Cake

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This cake from Food and Drink is a perfect dessert for brunch or a casual holiday dinner. And it can be made ahead, which is a bonus at this time of year. Spread melted butter, honey and brown sugar over the bottom of a cake pan and sprinkle cranberries over. Make the cake batter and smooth over the cranberries. Bake, let the cake rest for five minutes, invert it onto a plate and either serve right away or refrigerate. Bring to room temperature before serving with whipped cream or ice cream. You can also freeze the cake.

Avoiding Additives and Preservatives

Make sure the butter contains only cream and has no colour added. Check the ground spices for colour and anti-caking agents. Use natural vanilla extract.

Placed melted butter, honey and brown sugar in bottom of pan and top with berries

Make cake batter

Spread batter over berries

Let baked cake rest in the pan for 5 minutes before inverting onto plate

Festive upside-down cake

Ingredients:

3 tbsp (45 ml) melted butter, divided

2 tbsp (30 ml) brown sugar

1 tbsp (15 ml) honey

2 cups (500 ml) fresh cranberries

1½ cups (375 ml) all-purpose flour

2 tsp (10 ml) baking powder

2 tsp (10 ml) ground ginger

1 tsp (5 ml) ground cinnamon

½ tsp (2 ml) salt

½ cup (125 ml) room-temperature butter

¾ cup (175 ml) granulated sugar

3 eggs

½ tsp (2 ml) vanilla

1/3 cup (80 ml) milk

Whipped cream or ice cream

Preparation:

Preheat oven to 350°F (180°C).

Use 1 tbsp (15 ml) melted butter to coat bottom and sides of a 9-inch (23-cm) round cake pan. Whisk remaining 2 tbsp (30 ml) melted butter, brown sugar and honey together. Spread over pan bottom as best you can. It won’t completely cover. Scatter cranberries over sugar mixture so the entire bottom is covered. There should be a single layer of berries with no gaps, so you may have to add a few more or remove some. Gently press down.

In a medium-size bowl, using a fork, stir flour with baking powder, ginger, cinnamon and salt. In a large bowl, using an electric mixer set on medium-high, beat ½ cup (125 ml) room-temperature butter until creamy. Gradually beat in granulated sugar, then beat for 2 minutes. Add eggs and beat 2 minutes, scraping down sides of bowl occasionally. Beat in vanilla.

Reduce speed to low and gradually beat in one-third of flour mixture, then half of milk. Repeat additions, ending with flour mixture, beating each time just until blended. Spoon over berries. Gently smooth batter to cover berries.

Bake in centre of oven until cake edge begins to pull away from side of pan and cake springs back when lightly touched in centre, from 45 to 50 minutes. Remove from oven and let stand in pan for 5 minutes, then run a knife around outside edge of cake. Invert onto a large cake plate. If making more than 1 day ahead, cover with a tent of foil, and refrigerate. Bring to room temperature before serving, topped with whipped cream. Serves 12.

From Food and Drink

 

Sun 6 Dec 2020

Chicken Pot Pie Soup

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If you’re looking for a hearty lunch after bringing home the perfect holiday tree, look no further than this delicious soup from Modern Comfort Food by Ina Garten. It has all the flavours of a savoury chicken pot pie in a hearty soup — comfort in a bowl. The recipe calls for puff pastry croutons; I didn’t make them and the soup was still fantastic. I omitted the sherry and used fresh instead of frozen pearl onions. Adding a Parmesan cheese rind adds terrific flavour – I keep them in the freezer and use to enhance soups and tomato sauce.

Avoiding Additives and Preservatives

Sherry often contains sulfites. I used Imagine Organic chicken stock. Genuine Parmesan cheese is additive-free.

Chicken pot pie soup

Ingredients:

Soup

3 chicken breasts, skin on, bone in (2½-3 lb/1.13-1.36 kg total)

Olive oil

4 tsp (20 ml) kosher salt, plus more to taste

1½ tsp (7.5 ml) freshly ground black pepper, plus more to taste

6 tbsp (90 ml) unsalted butter

5 cups (1.25 L) chopped leeks, white and green parts (3)

4 cups (1 L) chopped fennel, tops and cores removed (2 bulbs)

3 cups (½-inch/1.25-cm) diced carrots (5 medium)

1 tbsp (15 ml) minced garlic (3 cloves)

1 tbsp (15 ml) chopped fresh tarragon

¼ cup (60 ml) cornstarch

¾ cup (185 ml) cream sherry, divided

7 cups (1.75 L) chicken stock, preferably homemade

1 (2 x 3-inch/5 x 7.6-cm) Italian Parmesan cheese rind

1 (10-oz/285 g) box frozen peas

1 cup (250 ml) frozen whole pearl onions

¼ cup (60 ml) minced fresh parsley

Puff pastry croutons

½ (17.3-oz/490 g) pkg frozen puff pastry, thawed

Flour, for dusting

1 extra-large egg, beaten

1 tbsp (15 ml) heavy cream

Kosher salt and freshly ground black pepper, to taste

Preparation:

Puff pastry croutons

Preheat oven to 400°F (204°C). Line a sheet pan with parchment paper. Lightly dust a board and rolling pin with all-purpose flour. Unfold puff pastry. Lightly dust with flour and lightly roll to smooth out folds. Use star-shaped or fluted round cookie cutters to cut out 12 stars or rounds; place on prepared pan. Combine and cream; brush over tops of stars or rounds. Sprinkle with salt and pepper. Bake 8–10 minutes or until puffed and golden brown.

Soup

Preheat oven to 350°F (175°C).

Place chicken, skin side up, on a sheet pan. Rub with oil; season generously with salt and pepper. Roast 35 minutes or until a meat thermometer registers 130°–140°F (54°-60°C). Set aside until cool enough to handle. Remove and discard skin and bones. Cut chicken into a 1-inch (2.54-cm) dice; set aside.

Meanwhile, melt butter in a medium heavy-bottomed pot or Dutch oven over medium.

Add leeks, fennel and carrots; sauté over medium-high 10 minutes or until leeks are tender but not browned. Stir in garlic and tarragon; sauté 1 minute. Sprinkle with flour; cook, stirring constantly, 2 minutes. Add ½ cup (125 ml) sherry, stock, 4 tsp (20 ml) salt, 1½ tsp (7.5 ml) pepper and Parmesan rind. Bring to a boil, reduce heat and simmer, partially covered, 20 minutes.

Add chicken, peas and onions. Simmer, uncovered, 5 minutes. Off the heat, remove Parmesan rind; add remaining ¼ cup (60 ml) sherry and parsley. Serve hot in large shallow bowls topped with 2 puff pastry croutons. Serves 6.

From Modern Comfort Food by Ina Garten

 

Sun 29 Nov 2020

Cheesy Chicken Enchiladas

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These chicken enchiladas from Ina Garten’s Modern Comfort Food take some time to make, but the results are worth it. While you roast the chicken breasts, make the enchilada sauce. Sauté the onion and pepper and then add the cooked and shredded chicken and black beans. Assemble the enchiladas, top with cheese and bake for about 35 minutes. You can assemble this dish and keep in the fridge for up to a day before baking — just add about 10 minutes to the baking time.

Avoiding Additives and Preservatives

Make sure the dried spices don’t contain colour or anti-caking agents. I used Imagine Organic stock and Blue Menu tomatoes and black beans. I used PC Original flour tortillas, President’s Choice goat cheese, No Name sour cream and PC Canadian cheddar.

Make the sauce

Combine onion, pepper, shredded chicken and beans

Assemble enchiladas

Place assembled enchiladas in baking dish and top with cheese and sauce

Bake until the cheese melts; to brown, place under the broiler for a minute or two

Ingredients:

2 pounds (900 g) chicken breasts, bone-in, skin-on, (3 split)

Good olive oil

Kosher salt and freshly ground black pepper

2 tablespoons (30 ml) canola oil

2 tablespoons (30 ml) all-purpose flour

1 tablespoon (15 ml) chili powder

1 tablespoon (15 ml) ground chipotle powder

1 teaspoon (5 ml) ground cumin

2 cups (500 ml) good chicken stock, preferably homemade

1 (14.5-ounce/428-ml) can fire-roasted diced tomatoes

1 ½ cups (375 ml) crushed tomatoes, such as San Marzano

1 teaspoon (5 ml) dried oregano, crushed in your hands

1 ½ cups (375 ml) chopped yellow onion (1 large)

½ cup (125 ml) seeded and small-diced poblano pepper

1 (15.5-ounce/458-ml) can black beans, rinsed and drained

¼ cup (60 ml) minced fresh parsley or cilantro, plus extra for garnish

7 (8-inch/19-cm) flour tortillas

7 ounces (198 g) creamy goat cheese, such as Montrachet

2 cups (500 ml) freshly grated extra-sharp white Cheddar (6 ounces/170 g)

Sour cream, for serving

2 ripe Hass avocados, pitted, peeled, and sliced, for serving

Directions:

Preheat the oven to 350 degrees F (176 C).

Place the chicken on a sheet pan skin side up, rub with olive oil, and sprinkle with salt and black pepper. Roast for 30 to 40 minutes, until a thermometer registers 140 degrees F (60 degrees C). Cover with aluminum foil and set aside for 15 minutes, until cool enough to handle. Discard the skin and bones and shred the chicken to bite-sized pieces.

Meanwhile, heat the canola oil in a large saucepan over medium heat and whisk in the flour. Cook, whisking constantly, for one minute, then whisk in the chili powder, chipotle powder, and cumin. Add the stock, bring to a boil, lower the heat, and simmer for a few minutes until slightly thickened. Stir in the fire-roasted tomatoes, crushed tomatoes, oregano, and 1 tablespoon salt, bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally.

Meanwhile, make the filling. Heat 2 tablespoons (30 ml) olive oil over medium-high heat in a medium (10 to 11-inch/25 to 28-cm) sauté pan, add the onion and the poblano pepper and sauté for 5 to 7 minutes, until tender. Off the heat, stir in the shredded chicken, black beans, parsley, 1 ½ teaspoons (7.5 ml) salt, and ½ teaspoon (2.5 ml) black pepper and set aside.

To assemble, spread 1 cup (250 ml) of the sauce in a 9 x 13-inch (23 x 33-cm) baking dish. Lay one tortilla on a board and spread it with 3 tablespoons (45 ml) of the sauce. Spoon ¾ cup (185 ml) of filling down the middle of the tortilla. Crumble 1 ounce (28 g) of goat cheese on the filling. Roll the tortilla up tightly and place it seam side down I the baking dish. Repeat to make 6 more enchiladas and place them snugly side but side in the dish. Spread the remaining sauce on top and sprinkle with Cheddar.

Bake for 30 to 35 minutes, until the cheese is melted and the sauce is bubbly. Sprinkle with parsley and serve hot with sour cream and avocados. Serves 4-6.

From Modern Comfort Food by Ina Garten

 

Sun 22 Nov 2020

Bucatini all’Amatriciana

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This New York Times version of the Italian classic dish Bucatini all’Amatriciana is delicious. Bucatini is a thick, spaghetti-like pasta with a hole running through the centre. You can also use spaghetti. Cook the pancetta (I used bacon) and set aside. Soften onions, add tomatoes, season and simmer for 20 minutes. Meanwhile, cook the pasta. Combine the sauces, pasta and meat and heat through. Remove from heat and add the cheese.

Avoiding Additives and Preservatives

Look for pancetta, prosciutto or bacon that is additive-free. I used Blue Menu tomatoes. Make sure the cheese does not contain colour.

Cook the meat until crisp and set aside

Simmer the sauce for about 20 minutes

Bucatini all'Amatriciana

Ingredients:

½  pound (227 g) of unsliced pancetta or prosciutto

3  tablespoons (45 ml) olive oil

1  medium red onion, peeled and coarsely chopped

1 ½  pounds (680 g) canned tomatoes

½  teaspoon (2.5 ml) hot red-pepper flakes

Salt and freshly ground black pepper

1  pound (454 g) dried bucatini or spaghetti

½  cup (125 ml) freshly grated pecorino, romano or Parmesan cheese

Preparation:

Cut the pancetta or prosciutto into chunks less than one-half inch (1.25-cm) thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.

Add the onion to the pan and sauté over medium heat for five minutes.

Drain the tomatoes, finely chop them and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.

Bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.

Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately. Serves 4-6.

From the New York Times

 

Sun 15 Nov 2020

Basil Chicken and Vegetable Stir-Fry

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This stir-fry from Winner Winner Chicken Dinner cooks in less than 15 minutes, once you have assembled your ingredients. Brown the chicken and set aside and then cook the vegetables. Quickly stir fry the garlic and pepper flakes, return the chicken to the pan, add the sauce and cook until the sauce thickens and coats the ingredients. Add fresh basil and serve. Cook’s note: You could also make this with beef, pork or even shrimp. Adjust the cooking time accordingly. You can also use whatever vegetables you have on hand.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce. I use Marukan rice vinegar. Make sure the hot pepper flakes do not contain colour.

This stir-fry comes together in 15 minutes, once you have assembled your ingredients

Basil chicken and vegetable stir-fry

Ingredients:

5 tbsp. (75 ml) low-sodium soy sauce

4 tbsp. (60 ml) unseasoned rice wine vinegar

2 tbsp. (30 ml) chicken stock

1 tbsp. (15 ml) cornstarch

4 tbsp. (60 ml) neutral oil, plus more as needed, divided

1 1/2 lb. (680 g) boneless, skinless chicken breasts or chicken thighs, cut into 2-in. (5-cm) pieces

1/2 tsp. (2.5 ml) salt, divided

12 oz. (340 g) green beans, trimmed and cut in half

2 bell peppers, cut into 1/2-in. (1.27-cm) thick strips (I used a red and a yellow pepper)

5 garlic cloves, finely minced or grated

1/4 tsp. (1.25 ml) red pepper flakes

2 cups (500 ml) fresh basil

Cooked rice, for serving, optional

Preparation:

To make the sauce: Whisk together the soy sauce, vinegar, stock and cornstarch in a small bowl or medium measuring cup; set aside, keeping the whisk close by.

To make the stir-fry: Place a large skillet or wok over high heat for 30 seconds. Add 2 tablespoons (30 ml) of oil and heat until shimmering, about 30 seconds. Add chicken and sprinkle with 1/4 teaspoon (1.25 ml) salt. Cook, tossing frequently, until browned on all sides, about 5 minutes. Transfer chicken to a plate.

Add remaining 2 tablespoons (30 ml) oil to the pan and as soon as the oil is shimmering — which may be immediately — add the green beans and bell peppers. Sprinkle with remaining 1/4 teaspoon (1.25 ml) salt and cook, tossing frequently, until just tender and charred in spots, about 4 minutes.

If at any point the oil cooks off or the mixture begins to burn, reduce heat to medium-high (but not lower). You can also add a small additional glug of oil.

Push the vegetables to the edges of the pan and add the garlic and pepper flakes to the open space in the middle. Cook, keeping them contained in the centre space, but moving them around to prevent burning for about 20 seconds.

Return chicken and any accumulated juices to the skillet or wok and toss everything together once. Give the sauce you made a whisk (the cornstarch settles to the bottom otherwise) and add it to the pan. Cook, tossing constantly, until the sauce thickens and coats all the ingredients, 30 to 60 seconds. Remove from the heat, add the basil, and serve immediately over rice, if desired. Serves 4.

From Winner Winner Chicken Dinner by Stacie Billis

 

Sun 8 Nov 2020

Sheet-Pan Tarragon Chicken with Onions

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This recipe from the New York Times is simple and delicious. Marinate chicken thighs in a mixture of tarragon, garlic, oil, salt and pepper for at least six hours or overnight. While the oven is preheating, toss sliced onions with oil, salt and pepper and spread out on a baking sheet. Add the chicken and fresh tarragon and thyme sprigs. Roast for about 35 minutes, tossing the onions after 15 minutes. Serve the chicken with the caramelized onions.

Avoiding Additives and Preservatives

This recipe is free of additives and preservatives, except for the sherry vinegar. Either omit it or use a wine vinegar with only naturally occurring sulfites, such as Eden Organic brand.

Spread chicken and onions on baking sheet and top with herbs

Roast until chicken is done, tossing the onions partway through

Sheet-pan tarragon chicken with onions

Ingredients:

½ cup (125 ml) finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs

2 garlic cloves, finely grated or minced

2 tablespoons (30 ml) extra-virgin olive oil, more for drizzling

1 ½ teaspoons (7.5 ml) kosher salt, more as needed

½ teaspoon (2.5 ml) ground black pepper, more as needed

3 pounds (1.4 kg) bone-in chicken thighs (skin on)

2 large onions, peeled and sliced (about 4 cups)

4 thyme sprigs

Sherry vinegar, to taste

Preparation:

In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.

Heat oven to 425 degrees F (218 C). Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.

Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you’d like, run pan under the broiler for 1 to 2 minutes at the end of cooking.

Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve. Serves 6.

From the New York Times

 

Sun 1 Nov 2020

Smashed Hamburgers with Caramelized Onions

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This take on hamburgers from Ina Garten’s Modern Comfort Food is fantastic. Cook sliced red onions until they are caramelized. Meanwhile, make four beef patties and freeze for 15 minutes. Sear and flatten the burgers, top with the onions and Gruyère cheese, cover and cook until the burgers are done and the cheese is melted. Serve on buns topped with ketchup and your favourite burger toppings.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar, Keen’s dry mustard and Ace hamburger buns. Check the Gruyère cheese to make sure it does not contain colour. Heinz ketchup is free of additives and preservatives.

Caramelize the onions

Sear the hamburger patties

Top the patties with the onions and cheese, cover and cook until the cheese is melted

Place patties in buns and serve with your favourite burger toppings

Ingredients:

3 ½ tbsp. (52.5 ml) canola or grape-seed oil, divided

4 cups (1 L) ¼-in.-thick (0.64-cm-thick sliced red onions (from 2 onions)

1 tsp. (5 ml) granulated sugar

1 tbsp. (15 ml) good red wine vinegar

1½ tsp. (7.5 ml) dry mustard powder

1½ tsp. (7.5 ml) kosher salt

½ tsp. (2.5 ml) freshly ground black pepper

1¼ lbs. (567 g) ground beef with 20% fat

4 oz. (113 g) Gruyère cheese, shredded (about 1 cup/250 ml)

4 hamburger buns

Ketchup, for serving

Preparation:

Heat 2 tablespoons (30 ml) of the oil in a large (12-inch/30-cm) skillet over medium. Add onions, and cook, stirring occasionally, until onions are tender and starting to brown, 8 to 10 minutes. Add sugar; reduce heat to low, and cook, stirring occasionally, until onions are browned and caramelized, 10 to 15 minutes. Add vinegar, and cook 30 seconds to deglaze the pan.

Stir together dry mustard powder, salt and pepper in a small bowl. Place ground beef in a medium bowl, and sprinkle with dry mustard mixture. With your fingers, lightly work the mixture into beef, and shape into 4 (1-inch/2.54-cm-thick) patties. Place patties on a plate, and freeze exactly 15 minutes.

Heat a large (12-inch/30-cm) cast-iron skillet over medium high, and add remaining 1½ tablespoons (22.5 ml) oil. From the freezer, place burgers directly into hot skillet. With a large metal spatula, firmly press each burger into skillet. Cook burgers 2 ½ to 3 minutes, without disturbing, so bottoms get browned and crusty. Flip burgers; top evenly with onions, and then sprinkle evenly with Gruyère. Place a lid on skillet, and cook burgers until cheese is melted and burgers are medium-rare, 1½ to 2 minutes. Place 1 burger on each bun, and serve hot with ketchup on the side. Serves 4.

From Modern Comfort Food by Ina Garten

 

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

 

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