Eye for a Recipe

The October issue of Food and Wine features an article on how to eat and drink like a Roman. It includes several recipes that I plan to try, and I started with this braised chicken and roasted peppers. This is a simple dish, but it was stunningly good.

Roman-style braised chicken

I didn’t have fresh tomatoes, so I used about 2 lbs. of canned San Marzano plum tomatoes. I served the chicken with steamed rice to soak up the delicious sauce.  Instead of charring the whole peppers over a gas flame, I cut off the tops and bottoms, and removed the seeds. I then cut down one side of each pepper, flattened them out, and broiled them until the skins turned black. Once the peppers cooled, they were very easy to peel.

Roasted peppers

To avoid additives and preservatives in this recipe, use white wine with a low sulfite count, preferably one with fewer than 10 parts per million.

Ingredients:

2 tablespoons extra-virgin olive oil

One 4-pound chicken—cut into 8 pieces, breasts halved

Salt and freshly ground black pepper

4 garlic cloves, thinly sliced

1/2 teaspoon crushed red pepper

1 cup dry white wine

2 1/2 pounds tomatoes, peeled and coarsely chopped

1 red bell pepper

1 green bell pepper.

1 yellow bell pepper

Crusty bread, for serving

Preparation:

Heat a large, enameled cast-iron casserole. Add the olive oil and heat until shimmering. Add half of the chicken pieces to the casserole and season them with salt and black pepper. Cook over moderately high heat, stirring occasionally, until they are evenly browned, about 6 minutes. Transfer the chicken to a large platter. Repeat with the remaining chicken pieces.

Add the garlic and crushed red pepper to the casserole and cook over moderate heat, stirring, until the garlic is golden, about 1 minute. Add the wine and boil over high heat until reduced to 1/4 cup, about 3 minutes. Add the tomatoes along with the chicken and its accumulated juices. Cover the casserole and braise the chicken over low heat, turning once, until the breast pieces are cooked through, about 25 minutes. Transfer the breast pieces to a serving bowl. Continue braising until the leg, thigh and wing pieces are done, about 15 minutes longer. Transfer them to the bowl.

Meanwhile, roast the bell peppers directly over a gas flame, turning often, until they are charred all over. Transfer the peppers to a rimmed baking sheet. When cool enough to handle, peel the peppers and discard the stems, cores and seeds. Cut the peppers into 1-inch strips.

Boil the sauce in the casserole over high heat until reduced by one-third, 10 minutes. Return the chicken to the casserole. Add the roasted peppers and bring to a simmer over moderate heat. Season with salt and black pepper and serve with crusty bread. The braised chicken can be refrigerated for up to 2 days. Reheat gently before serving. Serves 4.

From the October 2010 issue of Food and Wine

We grew lots of kale this year and needed to use it up. I had heard that kale chips were good, so I tried this recipe from the February 2009 issue of Bon Appetit.

Tuscan kale chips

It couldn’t be simpler; just remove the centre rib from the leaves, toss the leaves in olive oil, season with salt and pepper and bake on a cookie sheet.

Kale leaves prior to baking

The chips are very thin and crisp and they taste great. The next time I make them, I will add hot pepper flakes or smoked paprika to boost the flavour even more. These are a great, low-cal snack and would also make an impressive appetizer.

Ingredients:

12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed

1 tbsp olive oil

Preparation:

Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool. Makes 24 chips.

From the February 2009 issue of Bon Appetit

Mussels are inexpensive, quick to make and delicious. While many recipes steam mussels in wine or a tomato sauce, I prefer to spice them up with preserved Chinese black beans. I usually make a recipe from Bonnie Stern’s Simply Heartsmart Cooking, but recently saw something similar in the October 2010 issue of Canadian Living. Jarred black bean sauces usually contain additives and preservatives that are off-limits for us, so I substitute preserved black beans. The container shown below cost $1.19 and the beans keep for years. To use, simply rehydrate in a little hot water. I buy mine in Chinatown.

These preserved black beans keep indefinitely

The dried beans; just add a little water to rehydrate

Instead of using water to steam the mussels, try wine or broth. I also added chopped red pepper for colour. Serve with crusty bread spread with hot-sauce spiked yogurt.

Rehydrated beans with ginger, garlic, peppers and parsley

Serve the steamed mussels with crusty bread

Ingredients:

2 lbs fresh mussels

¼ cup water

1 tbsp Chinese black bean sauce or rehydrated fermented black beans

1 2-inch piece of gingerroot,

½ jalapeno pepper, seeded and sliced (leave seed in or use whole pepper to increase heat)

¼ cup red pepper, chopped (optional)

4 cloves garlic, sliced

2 green onions, cut in 2-inch lengths

¼ cup chopped fresh parsley or coriander

Preparation:

Scrub mussels and remove any beards. Discard any that do not close when tapped. In Dutch oven or large saucepan, combine mussels, water, black bean sauce, ginger, jalapeno pepper, red pepper, garlic and onions; stir to coat. Cover and bring to boil over medium-high heat; cook, stirring occasionally, until mussels open, about 10 minutes. Discard any that do not open. Remove from heat. Toss with coriander. Serves 2.

Adapted from the October 2010 issue of Canadian Living

Fall has definitely arrived. I’m missing the charcoal grill, but enjoying the return to the soups, stews and braises I cook  in the cooler weather. This new find from the October 2010 issue of Canadian Living is a one-pan meal that is ready in less than an hour. Chicken pieces are roasted with prunes, olives, garlic, oil, vinegar and lemon. I added hot pepper flakes to spice it up a little.

The chicken is tossed with olives, prunes and lemon wedges

The recipe suggests squeezing lemon juice into the pan drippings and using the result to sauce the chicken. I didn’t do this, in order to reduce the amount of fat per serving. The result was very tasty. I served the chicken with herb and vegetable couscous.

Everything is roasted in one pan and is ready in less than an hour

To avoid additives and preservatives in this recipe, make sure the olives and prunes are all-natural. Many dried fruits contain sulfites, so read the label carefully.

Roast chicken with olives, prunes and vegetable couscous

Ingredients:

1 chicken (about 3 lb., cut into 10 pieces)

¾ cup pitted prunes

½ cup pitted green olives

3 tbsp sherry or cider vinegar

2 tbsp olive oil

3 cloves garlic, smashed

½ tsp salt

¼ tsp pepper

1 lemon, quartered

Preparation:

In roasted pan, toss chicken pieces with prunes, olivs, vinegar, oil, garlic, salt, pepper and lemon.

Roast, skin side up, in 450-degree F oven, basting occasionally with pan drippings, until juices run clear when chicken is pierced, about 45 minutes. Transfer chicken to platter. Remove lemon and squeeze juice into drippings. Return lemon rinds to pan and whisk to combine. Pour over chicken. Serves 4.

Each serving, without the skin, has about 437 calories, 33 grams of protein, 24 grams total fat (5 grams saturated fat), 23 grams carbohydrates, 3 grams fibre, 125 mg cholesterol, 694 mg sodium, 615 mg potassium. Regarding recommended daily intake, each serving provides 4% calcium, 16% iron, 6% Vitamin A, 13% Vitamin C and 4% folate.

From the October 2010 issue of Canadian Living

We have been home canning for years to preserve the bounty of the garden and to avoid the additives and preservatives found in most store-bought relishes and salsas. Here is our favourite (and Bill’s specialty) – Peppy Salsa from the 1994 Canadian Living Barbecue Cookbook. The original recipe is below, but Bill changes the mixture of peppers according to what’s in the garden and to make it much more fiery!

Salsa being cooked prior to canning

Salsa being ladled into sterilized jars

This salsa is the perfect accompaniment to corn chips

Ingredients:

½ lb jalapeno peppers

8 cups coarsely chopped peeled tomatoes

3 cups chopped seeded Cubanelle, Anaheim or Sweet Banana peppers

2 cups chopped onions

2 cups cider vinegar

1 cup each chopped sweet red and yellow peppers

4 cloves garlic, minced

1 can (5.5 oz.) tomato paste

2 tbsp granulated sugar

1 tbsp salt

2 tsp paprika

1 tsp dried oregano

¼ cup chopped fresh coriander (cilantro)

Preparation:

Wearing rubber gloves, cut jalapeno peppers in half; discard ribs and seeds. Chop finely to make 1 cup. In large heavy nonaluminum saucepan, combine jalapenos, tomatoes, Cubanelle peppers, onions, vinegar, sweet peppers, garlic, tomato paste, sugar, salt, paprika and oregano. Bring to a boil. Reduce heat to medium-low and simmer, stirring often, for one hour or until thickened. To test thickness, place 1 tbsp salsa on a plate and tilt plate; salsa should flow slowly in one stream. Add coriander and cook for five minutes.

Pour salsa into hot sterilized canning jars, leaving ½ inch headspace. Seal with prepared lids and screw-on bands. Process in boiling water bath for 20 minutes. Remove from water and let stand; you will know the canning process has been successful if you hear the lids “pop” after several minutes. If any of the jars don’t seal properly, refrigerate the salsa and use within a month. Unopened canned salsa keeps indefinitely; refrigerate after opening.

From Canadian Living’s Best Barbecue Cookbook – 1994

A few years ago, the Food Network ran Jamie Oliver’s Jamie At Home series, which included an episode on his home-grown tomatoes. Because the shows are frequently repeated, I ended up seeing the tomato episode at least three times. Every time, I drooled over Jamie’s Tomato Consommé.  I bought the book, and when tomato season rolled around I made the consommé. It takes quite a while (not to mention fridge space) but the results are worth it. I omitted the slice of beet and the colour was fine. I also used a jelly straining bag instead of cheesecloth. So if you are looking for an elegant dish—and a way to use up your tomatoes—give this recipe a try.

Tomatoes draining

Tomato liquid

To avoid additives and preservatives in this recipe, use freshly grated horseradish, as purchased horseradish frequently contains sulfites or sodium benzoate.

Finished Tomato Consomme

Ingredients:

4 1/2 lbs tomatoes

½ cup vodka

2 tablespoons grated horseradish

Salt

Black pepper

1 tablespoon vinegar

½ cup fresh basil

2 garlic cloves, peeled

1 slice beet, thick slice

Preparation:

Put everything except the beet into a food processor and run until slushy. You will probably want to split the tomatoes into 2 batches to avoid spillage. Place 4 layers of clean muslin cheesecloth in a deep bowl. Pour the tomato mixture into the cloth. Tie up the corners of the fabric. Add the slice of beet to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for 6-8 hours (or longer). Discard the beet. Serve in a pretty clear bowl with an ice cube to keep it very cold, a nice basil leaf, and a few drops of very good extra-virgin olive oil. Serves 8.

From Jamie at Home

I love shrimp cocktail, so when Canadian Living’s The Barbecue Collection described this recipe as “shrimp cocktail on the grill” I had to try it. The shrimp skewers were delicious, very quick to make, and you probably have all the ingredients in your freezer, fridge and pantry.

If you use bamboo skewers, be sure to soak them for at least 30 minutes before grilling. To avoid additives and preservatives in this recipe, use an all-natural chili sauce and hot pepper sauce, such as Heinz and Tabasco brands.

Ingredients:

2 lbs. raw shrimp (21-30 per pound, or 16-20 per pound)

1/2 cup tomato-based chili sauce

1 tbsp packed brown sugar

2 tsp cider vinegar

1 tsp hot pepper sauce

3/4 tsp paprika

1 clove garlic, minced

Lemon wedges

Preparation:

Peel and devein shrimp, leaving tails intact. Thread lengthwise onto skewers. Mix together chili sauce, brown sugar, vinegar, hot pepper sauce, paprika and garlic; brush half over shrimp. Grill shrimp over medium-high heat, turning once, for four minutes. Brush with remaining sauce and continue grilling, turning once, until shrimp are opaque and glazed. Serve with lemon wedges. Serves 8.

From Canadian Living’s The Barbecue Collection