Entries tagged with “Food and Wine”.


If you’re tired of your roast chicken recipe, try this new take on it from Food and Wine. Remove the backbone of the chicken, flatten it and brown, skin-side down, in a skillet on top of the stove. Then roast it in the oven. Meanwhile, roast carrots and mushrooms and toss with farro, a hearty grain similar to barley.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and make sure the nuts do not contain preservatives.

Remove backbone from chicken, flatten and brown, skin-side down

Toss vegetables together and roast

Roast chicken in oven and let it rest before carving

Mix roasted vegetables with cooked farro

Pan-roasted chicken with warm farro salad

Ingredients:

One 4-pound (1.8-kg) whole chicken, backbone removed and chicken cut in half

5 tablespoons (75 ml) extra-virgin olive oil

Kosher salt and pepper

2 tablespoons (30 ml) unsalted butter

3 sage sprigs

½ pound (226 g) small (not baby) carrots

1 pound (454 g) mixed mushrooms, chopped, any tough stems discarded

1 ½ cups (375 ml) farro

1 tablespoon (15 ml) fresh lemon juice, plus wedges for serving

½ cup (125 ml) chopped toasted hazelnuts

Chopped parsley, for garnish

Preparation:

Preheat the oven to 450° F (232° C) Set racks in the middle and lower thirds of the oven. Rub the chicken all over with 2 tablespoons (30 ml) of the olive oil and season with salt and pepper. In a large cast-iron skillet, melt the butter. Add the sage sprigs, then add the chicken, skin side down, and cook over moderately high heat until golden, about 5 minutes. Turn the chicken over and roast in the middle of the oven for about 40 minutes, basting occasionally, until cooked through.

Transfer the chicken to a cutting board and let rest for 10 minutes. Reserve the pan juices but discard the sage.

While the chicken is cooking, on a rimmed baking sheet, toss the carrots and mushrooms with the remaining 3 tablespoons (45 ml) of olive oil; season with salt and pepper. Roast the vegetables on the lower rack of the oven until golden and tender, about 20 minutes. Let cool slightly, then slice the carrots. Transfer the carrots and mushrooms to a large bowl.

Meanwhile, in a medium saucepan of salted boiling water, cook the farro until al dente, 15 to 20 minutes. Drain well. Add the farro to the vegetables along with the lemon juice, half of the hazelnuts and ½ cup (125 ml) of the reserved chicken pan juices; mix well. Transfer to plates, top with the remaining hazelnuts and garnish with parsley. Carve the chicken and serve it with the farro and lemon wedges. Serves 4.

From Food and Wine

This recipe from Food and Wine calls for marinated artichoke hearts and meaty green olives. After browning the chicken thighs, transfer to a baking dish and scatter artichoke hearts, olives, garlic, lemon slices and thyme on top. Bake and serve!

Avoiding Additives and Preservatives

Look for artichoke hearts and olives that are preservative-free. I use Imagine brand stock and Cock brand fish sauce.

Olives, lemon, garlic and marinated artichoke hearts flavour this dish

Flatten chicken and brown, skin side down

Place chicken in baking dish and scatter other ingredients on top

Braised chicken thighs with marinated artichoke hearts

Ingredients:

8 skin-on, bone-in chicken thighs (3 ¾ pounds/1.7 kg)

Sea salt and pepper

1 tablespoon (15 ml) extra-virgin olive oil

15 ounces (425 g) marinated artichoke hearts, plus ¼ cup (60 ml) brine from the jar

1 cup (250 ml) green olives

1 head of garlic, halved crosswise

1 lemon, thinly sliced

6 thyme sprigs

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

½ cup (125 ml) semidry sherry, such as amontillado

1 tablespoon (15 ml) Asian fish sauce

Preparation:

Preheat the oven to 375° F (190° C). Season the chicken all over with salt and pepper. In a large cast-iron skillet or black steel pan, heat the oil. Add half of the chicken skin side down and top the pieces (not the pan) with a pot lid; cook over moderate heat until browned and crisp, 5 to 7 minutes. Transfer skin side up to a large baking dish. Repeat with the remaining chicken. Scatter the artichoke hearts, olives, garlic, lemon slices and thyme in the baking dish.

Pour off the fat from the skillet. Add the artichoke brine, stock, sherry and fish sauce; bring to a boil. Stir in 1 teaspoon (5 ml) of salt, then pour the mixture around the chicken. Cover tightly with foil and braise in the oven for 1 hour, until the chicken is very tender.

Uncover and increase the oven temperature to 400° F (204° C) Roast the chicken for 15 minutes longer, until the skin is crisp.

Discard the thyme. Transfer to plates and serve. Serves 4-6.

From Food and Wine

This fun recipe from Food and Wine bakes flour tortillas into a crisp bowl for a salad of coleslaw and shrimp, topped with radishes and avocado. The recipe suggested using an inverted muffin tin to shape the tortillas but I used soup bowls instead and it worked very well.

Avoiding Additives and Preservatives

Check the shrimp, tortillas, cumin and chili powder to make sure they are additive-free. Use freshly squeezed lime juice and pickled jalopenos without preservatives. I used President’s Choice brand.

Place the flour tortillas in bowls

Bake until crisp

Cook the shrimp

Mix together the coleslaw ingredients

Place the coleslaw in the bottom of the tortilla bowl and top with shrimp, radish, cilantro and avocado

Ingredients:

Four 10-inch (25.4 cm) flour tortillas

1/3 cup (75 ml) mayonnaise

2½ tablespoons (37 ml) fresh lime juice

½ teaspoon (2 ml) ground cumin

8 cups (2 L) shredded green and red cabbage (1 pound/454 g)

1 cup (250 ml) chopped cilantro, plus more for serving

3 pickled jalapeños, seeded and thinly sliced (¼ cup/60 ml)

Kosher salt

Pepper

¾ pound (340 g) large shrimp, shelled and deveined

¾ teaspoon (3 ml) chili powder

2 tablespoons (30 ml) extra-virgin olive oil

Sliced radishes and diced avocado, for serving

Preparation:

Preheat the oven to 400° F (200° C). Invert a jumbo muffin tin on a work surface. In 2 batches, gently stuff the tortillas between the upturned muffin cups to form bowls. Bake for 15 minutes, until crisp; cool.

Meanwhile, in a large bowl, whisk the mayonnaise, lime juice and cumin. Add the cabbage, 1 cup (250 ml) of cilantro and the jalapeños and toss. Season with salt and pepper.

In a large bowl, toss the shrimp and chili powder; season with salt and pepper. In a large skillet, heat the oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until just white throughout, about 3 minutes. Transfer to a plate.

Fill the taco shells with the slaw and shrimp. Sprinkle with chopped cilantro, radishes and diced avocado. Serves 4.

From Food and Wine

This spicy cassoulet from Food and Wine takes some advance planning, but the results are worth it. Soak the beans overnight, cook them the next morning and refrigerate, and then assemble the cassoulet and bake for dinner. Merguez sausages are spicy sausages made from mutton or beef; I used hot Italian sausages cut into 2-inch (5 cm) pieces instead.

Avoiding Additives and Preservatives

Look for bacon preserved with celery salt and make sure your spices don’t contain colour or anti-caking agents. Use sausages and bread made with all-natural ingredients.

Soak the beans overnight

Cook bacon until fat is rendered

Add the vegetables to the bacon - this mixture will flavour the beans as they cook

Cook the beans until tender

Toast the spices for the harissa

Grind the toasted spices and combine with smoked paprika and cayenne to make the harissa

Brown the sausages

Brown the other vegetables, sprinkled with the harissa

When the cassoulet is assembled and baked, top with cubed bread

Cook under the broiler until the bread is browned and crisp

Harissa-spiced cassoulet

Ingredients:

½ pound (250 g) thick-cut bacon, finely chopped

1 large onion, finely diced

1 celery rib, finely diced

2 medium carrots, finely diced, plus 2 large carrots, cut into 2 ½ -inch (6.35 cm) lengths

14 ounces (397 g) dried cannellini beans (2 cups/500 ml), soaked overnight and drained

Kosher salt

Black pepper

1 ½ teaspoons (7 ml) cumin seeds

1 ½ teaspoons (7 ml) coriander seeds

1 ½ teaspoons (7 ml) yellow mustard seeds

1 teaspoon (5 ml) smoked paprika

¾ teaspoon (3 ml) crushed red pepper

¼ cup (60 ml) plus 1 (15 ml) tablespoon extra-virgin olive oil

Twelve 2-ounce (57 g) merguez sausages

2 large sweet potatoes (1 ¼ pounds/625 g), peeled and cut into 2 ½ -inch (6.35 cm) pieces

3 turnips (¾ pound/375 g), peeled and cut into 2 ½ -inch (6.35 cm) pieces

4 ounces (113 g) rustic peasant bread, crusts removed, bread cut into ¼-inch (0.64 cm) dice (2 cups/500 ml)

2 tablespoons (30 ml) minced parsley

1 teaspoon (10 ml) grated lemon zest

Plain yogurt, for serving

Preparation:

In a large enameled cast-iron casserole, cook the bacon over moderately high heat, stirring occasionally, until the fat is rendered. Add the onion, celery and diced carrots and cook, stirring occasionally, until beginning to soften, about 8 minutes. Add the beans, cover with water and bring to a boil. Reduce the heat to moderately low and simmer the beans until al dente, about 20 minutes. Remove from the heat, add a generous pinch of salt and let stand for 30 minutes. Drain the beans, bacon and vegetables and transfer to a bowl; reserve 2 cups (500 ml) of the cooking liquid.

Meanwhile, preheat the oven to 350° F (180° C). In a small skillet, toast the cumin, coriander and mustard seeds over moderate heat, shaking the pan, until fragrant and the mustard seeds begin to pop, 3 to 5 minutes. Transfer to a spice grinder and let cool. Add the smoked paprika and crushed red pepper and grind the harissa blend into a powder.

Wipe out the casserole and heat 2 tablespoons (30 ml) of the olive oil in it. Add the merguez and cook over moderate heat, until lightly browned all over, about 5 minutes. Transfer to a plate. Do not wipe out the casserole.

Add the sweet potatoes, turnips and large carrots to the casserole. Season with salt and black pepper and cook over moderately high heat, stirring occasionally, until the vegetables begin to soften, 5 minutes. Add the harissa spice blend and cook until fragrant, about 2 minutes. Stir in the bean mixture and the reserved 2 cups (500 ml) of cooking liquid and bring just to a simmer. Arrange the merguez on top. Cover and bake the cassoulet for about 1 hour, until the beans are tender and most of the liquid has been absorbed. Remove from the oven and uncover the cassoulet.

Preheat the broiler. In a bowl, toss the bread, parsley, lemon zest and the remaining 3 tablespoons (45 ml) of olive oil; season with salt and black pepper. Sprinkle the bread over the cassoulet and broil until golden and crisp. Let the cassoulet stand for 10 minutes before serving. Pass yogurt at the table. Serves 10-12.

From Food and Wine

This recipe from the April 2015 issue of Food and Wine is definitely dinner party-worthy. You can use chicken drumsticks or drums and thighs. Brown the chicken, sauté bacon, vegetables and mushrooms, add wine and thyme and simmer for about 90 minutes. Serve with mashed potatoes or egg noodles

Avoiding Additives and Preservatives

Canola oil can contain artificial ingredients, so check the label. Use bacon preserved with celery salt, not nitrites. I used a red wine from Frogpond Farm that has a sulfite level lower than 10 parts per million. Imagine organic brand chicken stock is additive free.

Brown the chicken legs

Saute the bacon and vegetables

Remove the chicken while you thicken the sauce

Add the chicken back in to reheat

Chicken Legs Coq au Vin

Ingredients:

8 chicken drumsticks (2 pounds/1 kg)

Kosher salt

Pepper

3 tablespoons (45 ml) all-purpose flour

2 tablespoons (30 ml) canola oil

1 slice of bacon, chopped (optional)

½ cup (125 ml) finely chopped carrot

½ cup (125 ml) finely chopped onion

½ cup (125 ml) finely chopped celery

1½ cups (375 ml) chopped mushrooms (3 ounces)

2 garlic cloves, thinly sliced

½ cup (125 ml) brandy

1 tablespoon (15 ml) tomato paste

1 bottle dry red wine

1 cup (250 ml) chicken stock

2 thyme sprigs, plus chopped thyme for garnish

Preparation:

Season the chicken with salt and pepper and dust all over with 2 tablespoons (30 ml) of the flour. In a large cast-iron casserole, heat the oil. Add the chicken and cook over moderately high heat, turning, until golden, about 5 minutes. Transfer to a plate.

Add the bacon to the casserole and cook until crisp, 1 to 2 minutes. Add the carrot, onion, celery, mushrooms and garlic and cook over moderate heat, stirring, until golden, about 5 minutes. Stir in the brandy and cook until reduced by half, 1 minute. Stir in the tomato paste and the remaining 1 tablespoon (15 ml) of flour until incorporated. Add the wine, stock and thyme sprigs; bring to a boil. Return the chicken to the pot and bring to a simmer. Cover and cook over low heat, turning the chicken occasionally, until very tender, about 1 ½ hours. Transfer the chicken to a plate.

Simmer the sauce until thickened and reduced by half, about 10 minutes. Season with salt and pepper and discard the thyme sprigs. Return the chicken to the sauce and heat through. Garnish with chopped thyme and serve. Serves 4. Make ahead: The coq au vin can be refrigerated for 3 days.

From the April 2015 issue of Food and Wine

It’s great to be back at our house for the summer and great to be barbecuing again. One of the first things I made was this grilled potato salad with scallion vinaigrette from the June 2014 issue of Food and Wine. Parboil some small potatoes and then grill them with some scallions until lightly charred. Toss with a refreshing vinaigrette and top with slice jalapenos and red pepper. The recipe called for piment d’Espelette, a mildly spicy ground red pepper from France, but I used cayenne.

Avoiding Additives and Preservatives

Use a rice vinegar with no preservatives; I use Marukan brand. Be sure to use freshly squeezed lemon juice.

Parboil small round or fingerling potatoes

Grill scallions until lightly charred

Cover scallions with plastic wrap and steam for a few minutes

Grill the potatoes until lightly charred

Grilled potatoes with scallion vinaigrette

Ingredients:

1 ½ pounds fingerling potatoes

Kosher salt

10 scallions, trimmed

1/3 cup extra-virgin olive oil, plus more for brushing

Ground black pepper

2 tablespoons rice vinegar

2 teaspoons fresh lemon juice

Piment d’Espelette

1 small jalapeño, stemmed, seeded and thinly sliced

Preparation:

In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until just tender, about 15 minutes. Drain and let cool slightly, then halve lengthwise.

Meanwhile, light a grill or preheat a grill pan. Brush the scallions with oil and season with salt and black pepper. Grill over high heat, turning, until lightly charred, about 2 minutes. Transfer to a plate, cover with plastic wrap and let steam for 10 minutes. Cut the scallions into 1-inch lengths.

Brush the potatoes with oil and season with salt and pepper. Grill cut side down over high heat until lightly charred, 3 to 5 minutes. Transfer to a plate.

In a large bowl, whisk the 1/3 cup of olive oil with the vinegar and lemon juice. Add the scallions and potatoes and toss well. Season with salt and piment d’Espelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d’Espelette and serve warm or at room temperature. Serves 6.

From the June 2014 issue of Food and Wine