Entries tagged with “Food and Drink”.


This excellent dish from Food and Drink is simple to make and yields terrific flavour. Place garlic, butter, brown sugar, orange zest and juice in a baking dish, add the chicken, rub the chicken with coriander and bake. The result is tender chicken and a delicious orange and garlic sauce.

Avoiding Additives and Preservatives

Butter can sometimes contain colour, so look for a brand that contains only cream. Check the label on the coriander to make sure it does not contain colour or anti-caking agents.

Place ingredients in glass baking dish

Bake until chicken is done

Roasted chicken legs with orange and garlic

Ingredients:

8 whole cloves garlic, peeled and lightly crushed

2 tbsp (30 ml) unsalted butter

1 tbsp (15 ml) brown sugar

1 medium navel orange

4 chicken legs, about 10 oz (300 g) each

Salt and freshly ground black pepper

1 tsp (5 ml) ground coriander

3 tbsp (45 ml) water, plus more, hot, if needed

Preparation:

Preheat oven to 300°F (150°C).

In a large glass baking dish, add garlic, butter and brown sugar. Using a vegetable peeler, remove 4 large strips of zest from orange and add to dish. Halve the orange and squeeze juice into dish; add halves.

Place chicken legs in dish and generously season with salt and pepper. Divide the coriander between the 4 legs, rubbing it into the skin.

Cover dish tightly with foil and bake for 1 hour.

Remove from oven and increase heat to 450°F (230°C). Remove foil, baste the chicken legs with cooking liquid, stir in 3 tbsp (45 ml) water and return uncovered to heated oven.

Continue cooking until chicken is golden, about 20 to 25 minutes, checking occasionally to avoid burning.

Remove chicken from dish. Carefully squeeze any residual juice from orange halves into cooking juices. Remove orange zest. Using the back of a fork mash up the garlic cloves. Stir the sauce to combine and pour over chicken legs. If needed add 1 tbsp (15 ml) hot water to dish to loosen sauce. Serves 4.

From the Winter 2017 issue of Food and Drink

Smoked salmon, sour cream with chives, a crispy potato cake — this simple but rich and satisfying combination would be a great dish to make for your valentine this weekend.

Avoiding Additives and Preservatives

Use butter that does not contain colour and make sure the sour cream is additive-free. Look for naturally smoked salmon.

Grate the potatoes and toss with butter, flour, salt and pepper

Press the potato mixture into a heavy skillet

Cook until browned on one side, then flip and cook until done

Skillet Rösti with Smoked Salmon

Ingredients:

½ cup (125 ml) melted unsalted butter, divided

1 tbsp (15 ml) vegetable oil

3 russet potatoes, peeled, grated and squeezed dry in clean tea towel

2 tbsp (30 ml) flour

½ tsp (2 ml) kosher salt

¼ tsp (1 ml) black pepper

3 tbsp (45 ml) snipped chives, plus more for garnish

1 cup (250 ml) sour cream

Generous 9 oz (275 g) smoked salmon or smoked trout or gravlax

Preparation:

Add 1 tbsp (15 ml) melted butter and 1 tbsp (15 ml) vegetable oil to 8-inch (20-cm) skillet and heat over medium heat.

Add grated potatoes to a large bowl and toss with remaining melted butter, flour, salt and pepper. Toss until well combined.

Tip mixture into hot pan and press down firmly with hand or spatula to help it form a solid cake. Cook over medium heat for 5 to 6 minutes or until it is golden brown underneath (you can check the colour by gently lifting up the edge of the rösti with a spatula, but don’t do this too early as the rösti may come apart).

When nicely browned on the bottom, loosen rösti from the pan with spatula and slide it onto a plate (remember, the skillet handle will be hot). Place another plate on top and holding both plates together, flip them over. Carefully slide browned-side-up rösti back into the skillet and continue cooking for 6 to 7 minutes more, or until golden brown on bottom and cooked through. Remove from heat and slide rösti onto a serving plate.

Stir chives into sour cream.

Top warm rösti with curls of smoked salmon and dollops of chive sour cream, plus more chives for garnish if you please. Serves 2-3

From Food and Drink

This delicious and colourful salad from the Summer 2015 issue of Food and Drink is perfect for a fall potluck. Saute garlic, peppers and onion until soft and stir in tangy capers, balsamic vinegar and oil. Toss with cooked mini potatoes and garnish with fresh parsley. Cook’s Note: This tastes best served at room temperature.

Avoiding Additives and Preservatives

The two ingredients that may contain additives are the vinegar and the capers. Look for a balsamic vinegar with naturally occurring sulfites. I use Unico capers.

Boil mini potatoes until tender

Saute peppers and onions

When the vegetables are soft, toss with vinegar and capers

Garnish with parsley and serve at room temperature

Ingredients:

½ cup (125 ml) olive oil

1 head garlic, cloves peeled and thinly sliced

2 large red bell peppers, thinly sliced

1 large orange bell pepper, thinly sliced

1 large yellow bell pepper, thinly sliced

1 large onion, cut in half lengthwise and thinly sliced

Salt and freshly ground black pepper

3 tbsp (45 ml) good quality balsamic vinegar

2 tbsp (30 ml) drained capers

3 lbs (1.5 kg) mini yellow-fleshed potatoes

½ cup (125 ml) firmly packed flat-leaf parsley leaves

Preparation:

Heat oil in a large skillet over medium heat. Fry garlic until light golden, about 2 minutes; remove with a slotted spoon to a small bowl and set aside.

Add peppers and onion to pan; season generously with salt and pepper. Reduce heat to medium- low and cook, stirring from time to time, until vegetables are very soft, about 35 minutes. Remove from heat and stir in reserved garlic, balsamic vinegar and capers; reserve.

Cook potatoes in a large pot of salted boiling water until tender, about 12 minutes; drain. When cool enough to handle, cut each in half and add to a large shallow serving bowl or platter. Spoon oil and pepper mixture over potatoes and gently toss to combine. (If making ahead, cover and refrigerate for up to 3 days.)

Bring to room temperature if necessary and, when ready to serve, scatter with parsley and gently toss once again. Serves 10.

From the Summer 2015 issue of Food and Drink