Entries tagged with “bon appetit”.


This baked pasta recipe from Bon Appetit is perfect comfort food on a chilly fall night. You will need a few hours to prepare this dish, but you can make it ahead.

Avoiding Additives and Preservatives

I use Unico canned tomatoes. Check the ricotta, Parmesan and mozzarella to ensure they do not contain colour.

Make marinara sauce

Cook pasta shells

Pipe ricotta mixture into shells and layer over sauce

Top with more sauce and with mozzarella

Bake and then brown under the broiler

Stuffed shells with marinara sauce

Ingredients:

Classic marinara sauce

¼ cup (60 ml) olive oil

1 small onion, finely chopped

4 garlic cloves, thinly sliced

2 sprigs basil

2 28-ounce cans (796 ml) whole peeled tomatoes

Stuffed shells

12 ounces (340 g) jumbo pasta shells

2 large egg yolks

1 large egg

2 cups (500 ml) whole-milk fresh ricotta

3 ounces (85 g) Parmesan, finely grated, plus more for serving

¼ cup (60 ml) finely chopped parsley

8 ounces (226 g) low-moisture mozzarella, coarsely grated, divided

3 cups (750 ml) Classic marinara sauce, divided

Preparation:

Classic marinara sauce

Heat oil in a medium heavy pot over medium. Cook onion, stirring occasionally, until very soft, 8–10 minutes. Add garlic and cook, stirring occasionally, until very soft, about 5 minutes; stir in basil. Add tomatoes, crushing with your hands as you go; season with salt and pepper and bring to a simmer. Reduce heat; simmer gently, stirring occasionally, until sauce is thick, about 1 hour. Season with salt and pepper. Let cool.

Do Ahead: Sauce can be made 1 week ahead. Cover and chill, or freeze up to 3 months.

Stuffed shells

Preheat oven to 375° F (190° C). Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente; drain. Run under cold water to stop the cooking and drain again.

Lightly whisk egg yolks and egg in a large bowl. Stir in ricotta, Parmesan, parsley, and 1½ cups (375 ml) mozzarella; season with salt and pepper. Transfer filling to a large re-sealable plastic bag.

Spread 1½ cups (375 ml) marinara sauce in a 13 x 9-inch (33 x 22 cm) baking dish. Snip off 1 end of plastic bag and, working one at a time, squeeze filling into shells, arranging them in a single layer in baking dish as you go. Top with remaining 1½ cups (375 ml) marinara sauce and remaining mozzarella. Cover pan tightly with foil and bake shells until sauce is bubbling throughout, 35–40 minutes. Let rest 5 minutes.

Carefully move rack to top of oven and heat broiler. Uncover pasta and broil until lightly browned on top, about 2 minutes. Sprinkle with oregano and more Parmesan and drizzle with oil. Serves 8.

Do Ahead: Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 375° (190° C).

From Bon Appetit

The ingredient list for this recipe is a bit long, but the results are worth it. Combine chiles, garlic, ginger, yogurt, lime juice, cilantro and spices in a blender and puree until smooth. Use the marinade for skinless boneless chicken breasts or thighs; it keeps the meat juicy and adds great flavour.

Avoiding Additives and Preservatives

Check the spices and peppers for colour and anti-caking agents. Use fresh lime juice and an all-natural yogurt; I use Astro brand.

Combine ingredients in blender

Marinate chicken and then grill under cooked through

Chile-and-yogurt-marinated grilled chicken

Ingredients:

7 dried hot chiles, broken into pieces, seeds removed

1½-inch (3.8 cm) piece ginger, peeled, coarsely chopped

4 garlic cloves

½ cup (125 ml) plain whole-milk yogurt (not Greek)

3 tablespoons (45 ml) chopped cilantro stems

3 tablespoons (45 ml) fresh lime juice

1 tablespoon (15 ml) ground coriander

1 tablespoon (15 ml) smoked paprika

1½ teaspoons (7.5 ml) crushed dried fenugreek leaves or seeds

1½ teaspoons (7.5 ml) garam masala

1½ teaspoons (7.5 ml) ground cumin

2 tablespoons (30 ml) vegetable oil, plus more for grill

1½ pounds (680 g) skinless, boneless chicken thighs, patted dry

Kosher salt

Preparation:

Place chiles in a medium bowl and pour in hot water to cover. Let sit until chiles are very soft, about 30 minutes; drain. Blend chiles, ginger, garlic, yogurt, cilantro stems, lime juice, coriander, paprika, fenugreek leaves, garam masala, cumin, and 2 Tbsp. vegetable oil in a blender until smooth. Transfer marinade to a large resealable plastic bag. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken. Chill at least 2 hours.

Let chicken sit at room temperature 1 hour before grilling.

Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every minute or so, until beginning to char in spots, 8–10 minutes total. Transfer to a platter and let rest 5–10 minutes before serving. Serves 4. Do Ahead: Chicken can be marinated 12 hours ahead. Keep chilled.

From Bon Appetit

If you don’t have a barbecue (or if it’s raining, again) you can still enjoy a juicy steak, courtesy of this one-skillet meal from Bon Appetit. Whip up a tangy mustard sauce, sear the steak in a cast iron pan and, while it is resting, sauté the vegetables.

Avoiding Additives and Preservatives

Dijon and wine vinegars often contain sulfites or sodium benzoate. I use PC Old-Fashioned Dijon and Eden Organic red wine vinegar. Check the cayenne pepper to make sure it does not contain colour or anti-caking agents.

Make mustard sauce

Sear steak, let it rest and then slice just before serving

Saute garlic and scallions

Add peas

Add asparagus

One-skillet steak and spring vegetables with spicy mustard

Ingredients:

1 pound (454 g) boneless New York strip steak, patted dry

Kosher salt, freshly ground pepper

5 garlic cloves, 1 grated, 4 thinly sliced

⅓ cup (37.5 ml) Dijon mustard

1 tablespoon (15 ml) sherry vinegar or red wine vinegar

1 teaspoon (5 ml) honey

1–2 pinches cayenne pepper

⅓ cup (37.5 ml) plus 3 tablespoons (45 ml) olive oil

1 bunch scallions, thinly sliced, divided

1 10-ounce (283 g) bag frozen peas

1 bunch asparagus, trimmed, cut into 1-inch (2.5 cm) pieces

Preparation:

Season steak all over with salt and pepper. Whisk grated garlic, mustard, vinegar, honey, cayenne, ⅓ cup (37.5 ml) oil, and 1 Tbsp. (15 ml) water in a medium bowl to combine; season spicy mustard with salt and pepper.

Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 Tbsp. (15 ml) oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium-rare (an instant-read thermometer inserted into the centre will register 120° F/49° C), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.

Heat remaining 2 Tbsp. (30 ml) oil in same skillet over low. Add sliced garlic and all but about 2 Tbsp. (30 ml) scallions (save those for serving) and cook, stirring often, until translucent and softened, about 3 minutes. Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender, about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat.

Slice steak and shingle over vegetables in skillet. Drizzle some mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside. Serves 4.

From Bon Appetit

This luscious pasta from Bon Appetit is definitely dinner party-worthy. Cook prosciutto until crisp, brown mushrooms, add shallots, thyme and stock and simmer. Add the cooked pasta and some of the prosciutto, add cream and butter and serve, topping with more thyme and prosciutto. Enjoy!

Avoiding Additives and Preservatives

Make sure the prosciutto does not contain preservatives. I use Imagine brand chicken stock.

Cook prosciutto until crisp

Brown mushrooms, add shallots, thyme and stock and simmer

Toss with pasta, cream, butter and serve, garnished with thyme and prosciutto

Ingredients:

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

2 ounces (57 g) thinly sliced prosciutto (about 6 slices)

1 pound (500 g) mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces

2 medium shallots, finely chopped

1 teaspoon (5 ml) thyme leaves, plus more for serving

Kosher salt, freshly ground pepper

1 cup (250 ml) chicken stock or low-sodium chicken broth

12 ounces (340 g) pappardelle or fettuccine

⅓ cup (75 ml) heavy cream

2 tablespoons (30 ml) unsalted butter

Preparation:

Heat ¼ cup (60 ml) oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.

Heat remaining 2 Tbsp. (30 ml) oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. (5 ml) thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Using tongs, transfer pasta to pot with mushrooms and add 1 cup (250 ml) pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.

Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper. Serves 4.

From Bon Appetit

This dish from Bon Appetit can be made with regular cod, black cod or any other firm white fish. Mix up the chermoula — a Moroccan sauce — and spread it over the fish. Sprinkle some cherry tomatoes over and bake until the fish is done and the tomatoes are beginning to burst. Colourful and delicious!

Avoiding Additives and Preservatives

Check the tomato paste and herbs for additives and colour. Look for a red wine vinegar with no added sulfites, such as Eden Organic brand.

Make the chermoula

Spread chermoula over fish and then scatter tomatoes over

Roast until fish is done and tomatoes are soft and starting to burst

Slow-roasted cod with red chermoula

Ingredients:

¼ bunch cilantro, leaves and stems separated, stems finely chopped

1 Fresno chile, seeded if desired, finely chopped

1 garlic clove, finely grated

¼ cup (60 ml) olive oil

1 tablespoon (15 ml) tomato paste

1 teaspoon (5 ml) paprika

½ teaspoon (2.5 ml) crushed red pepper flakes

½ teaspoon (2.5 ml) honey

¼ teaspoon (1 ml) ground allspice

1 tablespoon (15 ml) Sherry vinegar or red wine vinegar, plus more for drizzling

1½ pounds (680 g) skin-on black cod or cod fillet

4 cups (1 L) cherry tomatoes, divided

Kosher salt and freshly ground black pepper

Preparation:

Preheat oven to 300° F (148° C) Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 Tbsp. (15 ml) vinegar in a small bowl. Set aside 3 Tbsp. (45 ml) chermoula for serving.

Place fish in a 3-qt. (2.8 L) shallow baking dish. Cut 2 cups (500 ml) of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20–30 minutes.

Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired. Serve warm or at room temperature. Serves 4.

From Bon Appetit

This jerk chicken recipe from Bon Appetit is quick and easy. Just toast and grind the spices, mix with oil, rub the mixture on the chicken and bake.

Avoiding Additives and Preservatives

Make sure the spices do not contain colour or anti-caking agents.

Toast the spices

Grind with a spice mill or mortar and pestle

Mix rub with oil

Coat chicken with the rub-infused oil

Bake until the chicken is cooked through

Ingredients:

1 4-inch (10 cm) piece cinnamon stick

1 tablespoon (15 ml) plus 1 teaspoon (5 ml) allspice berries

2 teaspoons (10 ml) black peppercorns

2 teaspoons (10 ml) whole cloves

2 tablespoons (30 ml) light brown sugar

1 tablespoon (15 ml) plus 1 teaspoon (5 ml) dried thyme

1 teaspoon (5 ml) cayenne pepper

¼ cup (60 ml) olive oil

4 chicken legs (thigh and drumstick)

Kosher salt

Preparation:

Preheat oven to 425° F (218° C). Whack cinnamon stick with the back side of a chef’s knife to break into small pieces. Toast cinnamon, allspice, peppercorns, and cloves in a dry small skillet over medium-high, tossing, until fragrant, about 2 minutes; let cool.

Grind spices, brown sugar, thyme, and cayenne in spice mill or with mortar and pestle to a fine powder. Mix oil and 2 Tbsp. (30 ml) spice rub in a small bowl (save remaining rub for another use). Rub chicken legs with jerk spice mixture; season with salt. Place on a rimmed baking sheet and bake until golden brown and cooked through, 30–35 minutes. Serves 4. Do Ahead: Jerk spice can be made 3 months ahead. Store airtight at room temperature.

From Bon Appetit

When I saw this recipe in the July 2016 issue of Bon Appetit, I knew I had to make it. Aside from containing so many of my favourite ingredients — roasted red peppers, basil, olives, cheese —it looks absolutely gorgeous. And you can even make it ahead! Bake red pepper halves with anchovies, garlic and basil and then top with a delicious basil oil, cherry tomatoes, cheese and olives. The recipe calls for ricotta but you can use bocconcini or buffalo mozzarella.

Avoiding Additives and Preservatives

Make sure the anchovies and cheese have no preservatives added. I used President’s Choice garlic-stuffed green olives, which are additive-free.

Top halved peppers with anchovies, garlic and basil

Roast until tender and slightly charred on the edges

Top with cherry tomatoes, olives, cheese, basil oil and serve

Ingredients:

4 red bell peppers, halved, seeds and ribs removed

6 oil-packed anchovy fillets, finely chopped

4 garlic cloves, thinly sliced

1 cup (250 ml) basil leaves, divided

Kosher salt, freshly ground pepper

2 tablespoons (30 ml) plus ⅓ cup (75 ml) olive oil

1 pint (500 ml) cherry tomatoes, halved

⅓ cup (75 ml) fresh ricotta

¼ cup (60 ml) pitted small black and/or green olives

Flaky sea salt

Preparation:

Preheat oven to 375° F (190° C). Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup (60 ml) basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. (30 ml) oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool. Refrigerate if not serving right away.

Meanwhile, blend remaining ¾ cup (175 ml) basil and remaining ⅓ cup (75 ml) oil in a blender until smooth; season basil oil with kosher salt and black pepper.

Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper. Serves 8.

From the July 2016 issue of Bon Appetit

This recipe from Bon Appetit is a great side dish for grilled meat or poultry. The smoky charred onion pairs beautifully with the refreshing cucumber and zingy pepper.

Avoiding Additives and Preservatives

Look for a red wine vinegar with no added sulfites, such as Eden Organic brand. Make sure the oregano does not contain colour or anti-caking agents.

Insert toothpicks into the onion rounds to keep them from falling apart on the grill

Combine chile and vinegar

Slice cucumber

Grill the onion until charred and tender

Cucumber and charred onion salad

Ingredients:

1 hot chile, thinly sliced into rings, seeded if desired

4 tablespoons (60 ml) red wine vinegar, divided

2 medium red onions, sliced into ¼-inch (0.64 cm) rounds

4 tablespoons (60 ml) olive oil, divided, plus more for serving

Kosher salt and freshly ground black pepper

1 medium English hothouse cucumber, sliced into rounds

¼ teaspoon (1 ml) dried oregano

Preparation:

Prepare grill for medium-high heat. Combine chile and 2 tbsp. (30 ml) vinegar in a small bowl; set aside.

Place onions on a rimmed baking sheet and drizzle with 2 tbsp. (30 ml) oil; season with salt and pepper. Turn to coat. Grill onions directly on grate until lightly charred and softened, about 2 minutes per side. Transfer to a large bowl and toss with remaining 2 tbsp. (30 ml) vinegar; let cool.

Coarsely chop ½ cup (125 ml) grilled onion and return to bowl. Add chile and soaking liquid, cucumber, dried oregano, and 2 tbsp. (30 ml) oil and toss to combine; season with salt and pepper. Serve drizzled with more oil.

From Bon Appetit

If you are in the mood for some comfort food, try this baked pasta from Bon Appetit. It includes harissa, a North African hot chili pepper paste made from chipotle and spices. To tone down the spiciness of this dish, use a mild sausage instead of a hot one.

Avoiding Additives and Preservatives

I have not been able to find preservative-free harissa, so I make it from scratch with canned chipotles and spices. The recipe is below. Look for sausage, canned tomatoes and feta with no preservatives. I use President’s Choice “Free From” sausages, Unico tomatoes and Tre Stelle feta.

Brown the sausage and slice into bite-sized pieces

Saute onion

Add tomatoes and other ingredients

Add cooked pasta and feta, transfer to baking dish and bake for about 20 minutes

Ingredients:

Harissa

2 tablespoons (30 ml) sweet paprika

1 chipotle in adobo, minced, plus 1 teaspoon (5 ml) adobo sauce

2 garlic cloves, minced

2 teaspoons (10 ml) ground cumin

2 teaspoons (10 ml) ground caraway

2 tablespoons (30 ml) extra-virgin olive oil

Pasta

1 teaspoon (5 ml) caraway seeds

1 teaspoon (5 ml) cumin seeds

1 tablespoon (15 ml) olive oil

12 ounces (340 g) hot or sweet Italian sausage

1 medium onion, chopped

4 garlic cloves, thinly sliced

1 28-ounce (828 ml) can whole peeled tomatoes

1 tablespoon (15 ml) harissa paste (see recipe above)

Kosher salt, freshly ground pepper

8 ounces (226 g) medium shell-shaped pasta

3 ounces (85 g) feta, crumbled

A spice mill or a mortar and pestle

Preparation:

Preheat oven to 400° F (200° C)

For the harissa, combine all ingredients into a paste. Set aside.

Grind caraway and cumin in a spice mill or with a mortar and pestle; set aside.

Heat oil in a large skillet over medium. Cook sausage until browned all over but still pink in the center, about 3 minutes per side. Transfer to a cutting board and let cool slightly. Slice into 1-inch (2.5 cm) pieces.

Add onion to same skillet and cook, stirring often, until soft, 6–8 minutes. Add garlic and reserved spices. Cook, stirring, until fragrant, about 2 minutes. Add tomatoes, crushing, and juices, then harissa. Cook until sauce thickens slightly, 6–8 minutes. Season with salt and pepper.

Meanwhile, cook pasta in a large pot of boiling salted water until very al dente (about 3 minutes less than package directions; it will be firm in the center). Drain, reserving ¼ cup (60 ml) cooking liquid.

Add sausage, pasta, and cooking liquid to skillet; toss to coat. Transfer to a 3-qt. (2.8 L) baking dish, top with feta, and bake until top is browned and juices are bubbling, 18–22 minutes. Serves 4.

From Bon Appetit

This very easy recipe from the May 2015 issue of Bon Appetit yields great results. Marinate chicken thighs in vinegar, brown and bake. Meanwhile, sauté radishes and mustard greens in butter, dress with vinegar and garnish with fresh tarragon. Cook’s note: if you can’t find mustard greens, use kale or Swiss chard.

Avoiding Additives and Preservatives

Make sure you use butter with only one ingredient: Cream.

Sauteed radishes have a mellow flavour

Wilt the greens slightly

Vinegar-marinated chicken with buttered greens and radishes

Ingredients:

2 pounds (900 g) skin-on bone-in chicken thighs

Kosher salt and freshly ground black pepper

¼ cup (60 ml) plus 1 tablespoon (15 ml) distilled white vinegar

1 tablespoon (15 ml) vegetable oil

2 tablespoons (30 ml) unsalted butter

8 radishes, quartered, halved if small

1 bunch mustard greens, leaves torn

4 tablespoons (60 ml) tarragon leaves, divided

Preparation:

Season chicken with salt and pepper and place in a large baking dish. Pour ¼ cup vinegar over chicken and let sit 15–20 minutes. Remove chicken from marinade and pat skin dry. Reserve baking dish (no need to wipe it out).

Preheat oven to 400°F (204°C) Heat oil in a large skillet over medium. Working in batches, cook chicken, skin side down, until skin is golden brown and crisp, 8–10 minutes; turn and cook until other side is just browned, about 4 minutes. Transfer chicken to reserved baking dish; reserve skillet. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°F (74°C), 10–12 minutes.

Meanwhile, heat butter in same skillet over medium-high. Add radishes, season with salt and pepper, and cook, stirring occasionally, until radishes are browned and tender, about 5 minutes. Add mustard greens and toss to coat; season with salt and pepper. Cook, stirring occasionally, until mustard greens are just wilted, about 2 minutes (they should still have some spring in their step). Add 2 Tbsp. (30 ml) tarragon and remaining 1 Tbsp.  (15 ml) vinegar; toss to combine.

Serve greens and radishes with chicken topped with remaining 2 Tbsp. (30 ml) tarragon. Serves 4.

From the May 2015 issue of Bon Appetit