Eye for a Recipe

Chicken cutlets cook in no time at all, so this recipe from the Summer 2013 issue of the LCBO’s Food and Drink is a good choice for a quick weeknight supper. If you can’t find cutlets, slice a skinless, boneless chicken breast in half lengthwise and pound with the smooth side of a meat tenderizer to an even thickness. The cutlets are pan-seared with fresh sage and served with stir-fried green beans, fennel and red onion. I didn’t have fennel and the mélange was fine without it. Orzo or rice with chopped chives is a good accompaniment. It’s best to sear the chicken in two batches; if the pan is too crowded the chicken will steam and won’t develop a brown exterior.

Avoiding Additives and Preservatives

Use butter that contains one ingredient: cream. Use freshly squeezed lemon juice, as the concentrates contain sodium benzoate and are bitter.

Pound chicken to an even thickness

Sear chicken in batches, adding sage to second batch

The chicken should develop a nice brown exterior

Stir fry the vegetables in a separate pan

Pan-fried chicken with stir fried green beans and onion

Ingredients:

1 tbsp (15 ml) butter

2 tbsp (30 ml) olive oil

2 garlic cloves, minced

1 lb. (500 g) thin chicken cutlets or boneless skinless chicken breasts, split in half and pounded thinly

Salt and pepper

6 sage leaves

2 handfuls of green beans

1 small fennel bulb, cored and cut into thin strips

¼ small red onion, cut into thin strips

½ lemon, juiced

Preparation:

Heat butter and half the oil over medium-high heat in a large frying pan. Add garlic. Stir just until garlic is golden, remove and discard. Season chicken with salt and pepper. Working in two batches, so as to not crowd the pan, add half the cutlets; cook until a deep golden brown, 3 to 5 minutes in total. Add sage leaves while cooking the second batch.

Meanwhile, heat remaining oil in a large, separate frying pan over medium-high heat. Add green beans, fennel and red onion. Season with salt and pepper. Stir-fry until beans are tender, reducing heat as needed, 5 to 10 minutes.

Return first batch of cutlets to pan and reheat. Squeeze lemon juice over top and swish meat in any juices. Place vegetable mixture on plate. Evenly divide cutlets between plates, placing over vegetables. Serves 4.

From the Summer 2013 issue of Food and Drink

Unlike regular couscous—small grains of durum wheat—Israeli couscous is a toasted pasta shaped in tiny balls, about the size of small peas. The cooking method is different too; to make regular couscous, you usually boil liquid, add the couscous, turn off the heat and let the couscous steam and absorb the liquid. To cook Israeli couscous, which is called Ptitim in Israel, you add the pasta to boiling water, reduce the heat and simmer until the pasta absorbs the liquid. Israel couscous is firmer than the regular kind, so it is an excellent addition to summer salads, such as this one from the early summer issue of the LCBO’s Food and Drink, which also features cherry tomatoes, corn and fresh herbs. Be sure to toss most of the dressing with the cooked couscous while it is still hot, so it can absorb the flavours.

Avoiding Additives and Preservatives

This recipe uses all-natural ingredients. Be sure to use a real lemon, not lemon concentrate.

Israeli couscous is toasted pasta shaped like peas

Roast cherry or grape tomatoes

You can roast the corn or saute it

Tossing the dressing with hot couscous helps the pasta absorb the flavours

Roasted cherry tomato, corn & Israeli couscous salad

Ingredients:

12 oz (375 g) container multicoloured cherry tomatoes, cut in half, about 1½ cups (375 ml)
¼ cup (60 ml) corn, fresh or frozen
3 tbsp (45 ml) olive oil
½ tsp (2 ml) dried oregano leaves
1¼ cups (310 ml) water
½ tsp (2 ml) salt
¾ cup (175 ml) Israeli couscous
1 lemon
¼ tsp (1 ml) each salt and pepper
¼ cup (60 ml) each coarsely chopped mint and thinly snipped chives

Preparation:

Preheat oven to 425°F (220°C).

Place tomatoes and corn on baking sheet. Drizzle with 2 tsp (10 ml) olive oil then sprinkle with oregano. Roast just until tomatoes begin to soften, 3 to 5 minutes. Meanwhile bring water and salt to a boil in a medium saucepan. Add couscous, reduce heat and simmer covered until water is absorbed, 8 to 10 minutes.

Finely grate 1 tsp (5 ml) peel from lemon into a small bowl. Then squeeze out 3 tbsp (45 ml) juice. Whisk in remaining oil, salt and pepper.

Place cooked couscous in a bowl. Add most of the lemon dressing to couscous while it’s still hot. Stir couscous, letting it cool in dressing. Once cool, stir in tomato mixture and fresh herbs. Taste and add remaining lemon dressing if needed.

From the early summer issue of Food and Drink magazine

The salad in this recipe from Real Simple is made with farro, a type of grain in the wheat family. It is also known as emmer and often confused with spelt. But, by any name, it is a great summer salad ingredient because of its nutty taste and chewy texture. In this recipe, chicken thighs are seasoned with lemon zest, salt and pepper, then are quickly seared and placed in the oven to finish cooking. You could also grill them. Meanwhile, you can cook the farro and prepare the other salad ingredients, which include asparagus, radishes, Feta cheese and mint. This salad would be great for a picnic or potluck, because the farro doesn’t get soggy.

Avoiding Additives and Preservatives

Be sure to use fresh lemon juice and look for a brand of Feta cheese with no artificial ingredients.

Sprinkle chicken thighs with lemon zest, salt and pepper

The farro takes about 30 minutes to cook

Saute the asparagus in the same skillet you used to sear the chicken

Radishes add colour and crunch to the farro salad

Lemon-pepper chicken thighs with farro salad

Ingredients:

1 cup (250 ml) whole-grain farro

Kosher salt and black pepper

2 tablespoons (30 ml) olive oil

8 bone-in, skin-on chicken thighs

1 tablespoon (15 ml) lemon zest, plus 2 tablespoons (30 ml) fresh lemon juice

1 bunch asparagus (about 1 pound or 454 g), trimmed and cut into 1½ -inch pieces (3.8 cm)

4 radishes, cut into wedges

3 ounces (85 g) Feta, crumbled

¼ cup (60 ml) torn mint leaves

Preparation:

Heat oven to 400° F. Cook the farro in a large pot of boiling salted water until tender, 20 to 30 minutes. Drain and transfer to a large bowl.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with the lemon zest and ¼ teaspoon (1 ml) each salt and pepper. Brown the chicken in batches, 4 to 6 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Roast the chicken until a thermometer inserted in the thickest part of a thigh registers 165° F, (75° C) 18 to 22 minutes.

Add the asparagus to the drippings in the skillet and cook over medium-high heat, tossing occasionally, until just tender, 3 to 5 minutes. Transfer the asparagus to the bowl with the farro, along with the radishes, Feta, lemon juice, mint leaves, the remaining tablespoon of oil, and ¼ teaspoon (1 ml) each salt and pepper; toss to combine. Serve the chicken with the farro salad. Serves 4.

From the May 2013 issue of Real Simple magazine

I’ve been missing the herbs from my garden, so I did the next best thing and bought a bunch at the grocery store to make this fabulous steak salad from the June 2013 issue of Bon Appetit. Dill, mint, basil, cilantro and chives all work well in this dish. Grilled eggplant and corn are added to the greens, making this a substantial side dish for grilled meat. I grilled the eggplant and the steak in a ridged cast iron pan to get nice marks. I cut the kernels from the corn cobs and sautéed them in a little butter.

Avoiding Additives and Preservatives

Look for a red wine vinegar with no sulfites added; I used Eden Organic brand.

I grilled the eggplant in a ridged cast iron pan

Grill the corn or saute the kernels in a little butter

Toss the eggplant and corn with the herbs and mixed greens

Steak salad with herbs

Ingredients:

1 shallot, thinly sliced crosswise, separated into rings

¼ cup red wine vinegar

½ cup plus 2 tablespoons olive oil

Kosher salt, freshly ground pepper

1 medium eggplant, cut lengthwise into 1-inch wedges, wedges halved crosswise

2 ears of corn, husked

1 pound hanger or skirt steak

2 cups baby arugula

2 cups (packed) assorted fresh tender herb leaves (such as basil, cilantro, and mint)

Preparation:

Toss shallot and vinegar in a small bowl; let sit 5 minutes. Whisk in ½ cup oil. Season vinaigrette with salt and pepper; set aside.

Prepare grill for medium-high heat. Brush eggplant and corn with remaining 2 tablespoons oil. Season with salt and pepper. Grill, turning often, until tender and charred in spots, 10–15 minutes; let cool. Cut kernels from cobs.

Meanwhile, season steak with salt and pepper and grill until medium-rare, 5–7 minutes per side for hanger steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.

Toss arugula, herbs, eggplant, corn, steak, and reserved vinaigrette in a medium bowl; season with salt and pepper. Serves 4.

From the June 2013 issue of Bon Appetit

This salad from the April 2013 issue of Bon Appetit is a delicious and beautiful spring dish that would pair well with grilled meat, poultry or fish. You could omit the bacon to make it a vegetarian main or side dish. I used frozen edamame (shelled soybeans) instead of fava beans, which can be hard to find and difficult to peel. The dressing for this salad is good, but a little bland. Next time I will try it with a balsamic vinegar-based dressing.

Avoiding Additives and Preservatives

Look for cheese with no added colour, bacon without nitrites and use freshly squeezed lemon juice.

I used edamame instead of fava beans

Boil the shallot rings in oil until crisp

Blanch the asparagus, peas and edamame

Crisp shallots and bacon are used to garnish this salad

Pea, asparagus and edamame salad

Ingredients:

3 tablespoons extra-virgin olive oil

1 tablespoon finely grated Pecorino or Parmesan

1 tablespoon (or more) fresh lemon juice

Kosher salt, freshly ground pepper

2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed, or frozen edamame

2 bunches asparagus, trimmed, stalks peeled if thick

1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed

½ cup vegetable oil

1 shallot, thinly sliced

4 slices bacon, cooked and crumbled

Preparation:

Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.

If using fresh fava beans or frozen edamame, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen fava beans). Drain and peel; place in a large bowl.

Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.

If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.

Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.

Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat.

Transfer salad to a serving platter and top with shallot and bacon. Serves 6. Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

From the April 2013 issue of Bon Appetit

This recipe is featured on the cover of the latest issue of the LCBO’s Food & Drink magazine. It is a simple meal—lamb chops and asparagus—but the tzatziki and pecorino shavings kick it up a notch. It’s also quick to make—30 to 45 minutes. Use a Y-shaped peeler to shave the Pecorino, which is a hard Italian cheese made with ewe’s milk.

Avoiding Additives and Preservatives

Pecorino, sun-dried tomatoes and tzatziki may contain colour, sulfites and other additives. I made my own tzatziki from scratch (see the recipe below). It’s also becoming easier to find sun-dried tomatoes in oil with no additives. I used Allessia brand for this recipe. Tre Stelle brand Pecorino is all-natural.

Add sun-dried tomatoes and dill to tzatziki

The chops are seared, then roasted

Lamb chops with tzatziki and roasted Pecorino asparagus

Ingredients:

Chops

2 tbsp (30 ml) olive oil

2 tsp (10 ml) dried oregano

3 garlic cloves, finely chopped

Generous pinches of salt and pepper

8 bone-in lamb chops, about 2 lbs (1 kg) in total

Pecorino asparagus

2 bunches asparagus, tough stalks snapped off

1 to 2 tbsp (15 to 30 ml) olive oil

Generous pinches of salt and pepper

½ cup (125 ml) shaved Pecorino

Tzatziki

1 clove of garlic, minced

¼ English cucumber, finely diced

½ cup (125 ml) yogurt cheese

¼ cup (60 ml) finely chopped mint or parsley

or use ½ cup (125 ml) store-bought tzatziki

2 tbsp (30 ml) chopped sun-dried tomatoes, packed in oil

1 tbsp (15 ml) chopped fresh dill

Salt and pepper to taste

Preparation:

Arrange racks in top and bottom thirds of oven. Preheat oven to 400 degrees F (200 degrees C).

Rub 1 tbsp (15 ml) oil, oregano, garlic, salt and pepper all over the chops. Spread asparagus out on a baking sheet. Drizzle with enough olive oil to coat. Sprinkle with salt and pepper. Shake the pan to evenly coat.

Set a large, ovenproof frying pan over medium-high heat. Coat with remaining 1 tbsp (15 ml) oil for chops. When hot, add chops. Cook for 1 to 2 minutes per side until browned. Adjust heat if needed, being careful not to burn the garlic. If pan is not ovenproof, remove chops to a rack on a baking sheet.

Roast chops in top and asparagus in bottom of oven for 8 to 10 minutes or until chops are done as you like and asparagus is tender. Remove each when done. Loosely cover chops and let rest for five minutes before serving. Scatter Pecorino over asparagus.

Meanwhile, stir tomatoes and dill into tzatziki. Serve chops with asparagus and tzatziki. Serves 4.

From the Early Summer 2013 issue of Food & Drink

If you like Indian food, you must try this delicious Chicken Tikka Masala from the April 2013 issue of Bon Appetit. Skinless, boneless chicken breast pieces are marinated in a spiced yogurt that tenderizes and flavours the meat. Marinate the chicken in the early afternoon and it will be ready when you start to cook dinner.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. The yogurt should contain all-natural ingredients. Use either vegetable oil or butter that does not contain colour. Unico tomato paste and canned tomatoes do not contain additives or preservatives.

Make the spice paste

Half the spice paste flavours the yogurt used to marinate the chicken

Crushed cardamom pods and onions add flavour

Saute the onions

Add tomatoes, cream and partially cooked chicken

Chicken Tikka Masala

Ingredients:

6 garlic cloves, finely grated

4 teaspoons finely grated peeled ginger

4 teaspoons ground turmeric

2 teaspoons garam masala

2 teaspoons ground coriander

2 teaspoons ground cumin

1 ½ cups whole-milk yogurt (not Greek)

1 tablespoon kosher salt

2 pounds skinless, boneless chicken breasts, halved lengthwise

3 tablespoons ghee (clarified butter) or vegetable oil

1 small onion, thinly sliced

¼ cup tomato paste

6 cardamom pods, crushed

2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes

1 28-ounce can whole peeled tomatoes

2 cups heavy cream

¾ cup chopped fresh cilantro plus sprigs for garnish

Steamed basmati rice (for serving)

Preparation:

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl.

Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs. Chicken can be made 2 days ahead. Cover; chill. Reheat before serving. Serves 6.

From the April 2013 issue of Bon Appetit

The April 2013 issue of Food and Wine contained several recipes from Mario Batali, including this fettuccine. Batali’s tomato sauce is an excellent all-purpose sauce and can be made ahead. The cabbage adds flavour and texture—and you can use the same pot of boiling water to cook both the cabbage and the pasta.

Avoiding Additives and Preservatives

If you are making the tomato sauce, look for a brand of tomatoes with no additives, such as PC Blue Menu or Unico. It is becoming easier to find sausages with all-natural ingredients and casings. Check the label on the cheese to be sure it does not contain colour.

Onion, carrot and garlic flavour Batali's tomato sauce

You can make the tomato sauce ahead

Blanch the cabbage until just tender

The sauce includes onion, sausage and the cabbage

Cook the fettuccine in the same boiling water you used for the cabbage and add to the sauce

Sprinkle with Pecorino Romano cheese and serve

Ingredients:

Batali’s Essential Tomato Sauce

¼ cup extra-virgin olive oil

1 large onion, finely chopped

4 garlic cloves, thinly sliced

¼ cup finely shredded carrot

1 tablespoon finely chopped thyme

Two 28-ounce cans whole peeled tomatoes with their juices, crushed

Kosher salt

Fettuccine with Spicy Sausage and Cabbage Ribbons

1 pound green cabbage (½ medium head), cut into ½-inch-wide ribbons

¼ cup extra-virgin olive oil

1 medium red onion, finely chopped

Kosher salt

1 pound spicy Italian sausage—casings discarded, meat crumbled

2 cups Batali’s Essential Tomato Sauce or jarred tomato sauce

1 pound fettuccine

Freshly grated Pecorino Romano cheese, for serving

Preparation:

Batali’s Essential Tomato Sauce

In a saucepan, heat the oil until shimmering. Add the onion and garlic and cook over moderate heat, stirring, until softened and just starting to brown, 10 minutes. Add the carrot and thyme and cook, stirring, until softened, 5 minutes. Add the tomatoes and their juices and bring to a boil. Simmer over moderately low heat, stirring, until thickened and reduced to 5 cups, 30 minutes. Season with salt. The tomato sauce can be refrigerated for up to 1 week.

Fettuccine with Spicy Sausage and Cabbage Ribbons

In a large pot of salted boiling water, blanch the cabbage until just tender, 4 to 5 minutes. Using a slotted spoon, transfer the cabbage to a colander. Cool the cabbage under running water and drain well.

In a large skillet, heat the oil until shimmering. Add the onion and a generous pinch of salt; cook over moderate heat, stirring, until softened, 7 minutes. Add the sausage and cook, stirring, until no pink remains, 7 minutes. Stir in the tomato sauce and cabbage.

Cover and simmer over moderately low heat, stirring, until the cabbage is tender, 15 minutes.

Return the cabbage cooking water to a boil. Add the fettuccine and cook until just barely al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Add the pasta and reserved cooking water to the cabbage sauce. Cook over moderate heat, tossing, until the pasta is coated and al dente, about 2 minutes. Transfer the pasta to shallow bowls, sprinkle cheese on top and serve. Serves 6.

From the April 2013 issue of Food and Wine