Eye for a Recipe

This baked pasta from Mary Berg’s In Mary’s Kitchen was a big hit at our dinner table. While pasta cooks, make a sauce with shallot, garlic, cherry tomatoes, tomato paste, vodka, cream and Parmigiano-Reggiano. Add the cooked pasta to the sauce and place the burrata in the centre of the pan. Scatter mozzarella around the edges and top with pesto. Bake for 20 minutes and serve topped with fresh basil.

Avoiding Additives and Preservatives

Use butter that contains only milk or cream, no colour. No-Name tomato paste and mozzarella are additive-free. Genuine Parmigiano-Reggiano is additive-free; check for the name stamped on the rind. Make sure the burrata does not contain preservatives. Store-bought pesto can contain additives. You can make your own with basil, garlic, Parmigiano-Reggiano, pine nuts and oil.

While the pasta cooks, make the sauce

Add cooked pasta to sauce

Top with burrata, mozzarella and pesto

Bake until golden brown

Ingredients:

1 lb (454 g) rigatoni

Kosher salt

3 tablespoons (45 ml) unsalted butter

1 large shallot, finely minced

Freshly ground black pepper

3 garlic cloves, finely minced

1 cup (250 ml) cherry tomatoes, halved

1 (5 oz/156ml) can tomato paste

¼ cup (60 ml) vodka

½ cup (125 ml) whipping cream

½ cup (125 ml) finely grated Parmigiano-Reggiano cheese

1 ball burrata

1 cup (250 ml) grated mozzarella cheese

4-6 heaped tbsp (60-90 ml) basil pesto

3 tablespoons (45 ml) roughly chopped basil

Preparation:

Preheat oven to 400 F (204 C).

Bring a large pot of water to a boil over high heat. Season well with salt and add in the pasta to cook according to package directions just until al dente. Reserve 1 cup (250 ml) of pasta water and drain.

For the sauce, melt the butter in a large, oven-safe high sided sauté pan over medium heat. Add in the shallot, season with salt and pepper, and cook until lightly golden brown, about 2 to 3 minutes. Stir in the garlic and cook for 30 seconds before adding the tomatoes and tomato paste and seasoning with salt and pepper. Cook for about 2 to 3 minutes to allow the cherry tomatoes to cook down and to further intensify the tomato flavour.

Carefully deglaze the pan with the vodka and allow it to bubble away for about 1 to 2 minutes to cook off the alcohol then turn the heat down to low and stir in the whipping cream and Parmigiano-Reggiano. Season to taste with salt and pepper.

Add in the pasta as well as ½ cup (125 ml) of the reserved pasta water and stir to combine, adding more of the pasta water if needed to reach a saucy consistency. Gently tear the burrata open and set in the centre of the pasta. Scatter the mozzarella around the edge to cover the rest of the pasta and top with pesto

Bake for 20 minutes or until the cheese is melted and golden brown. If desired, turn the broiler to high for the last minute of cooking for a deeper golden-brown colour. Allow the pasta to cool for 5 minutes before serving, scattered with basil. Serves 4.

From In Mary’s Kitchen

This quick and easy recipe from In Mary’s Kitchen is great for a weeknight supper or casual dinner party. Combine minced sun-dried tomatoes and tarragon with softened butter, salt and pepper. Place the fish on a baking sheet and spread the butter over the fish. Add cherry tomatoes and lemon quarters to the pan. Roast for about 15 minutes, or until fish is just cooked through.

Avoiding Additives and Preservatives

Use butter that contains only cream or milk, with no colour added. Savor brand oil-packed, sun-dried tomatoes are additive-free.

Spread butter mixture on fish and arrange on sheet pan with tomatoes and lemon

Roast until fish is cooked through

Ingredients:

Olive oil

¼ cup (60 ml) sun-dried tomatoes

1 tbsp (15 ml) tarragon or basil, plus more for serving

2 tbsp (30 ml) butter, room temperature

Kosher salt

Freshly ground black pepper

2 rainbow trout fillets

8 oz (227 g) cherry tomatoes

1 lemon, quartered

Preparation:

Preheat oven to 425 F (218 C) and drizzle baking sheet with oil.

Finely mince the sun-dried tomatoes and tarragon and add to the butter. Season with salt and pepper and mash together to combine. Dry off the fish with paper towel and place the fillets skin side down onto the prepared baking sheet. Spread the tomato butter over the trout fillets.

Add the cherry tomatoes to the pan as well as the lemon quarters, cut side down. Drizzle with a little oil and season with salt and pepper.

Roast for 15 to 17 minutes or until the trout is flaky and cooked through and the tomatoes are tender and beginning to burst.

To serve, use a fish spatula to lift the trout from the skin and scatter with fresh tarragon and a squeeze of roasted lemon juice. Serves 4.

From In Mary’s Kitchen

I recently bought Canadian chef Mary Berg’s new cookbook, In Mary’s Kitchen. It contains lots of good recipes, including this onion soup. Caramelize onions and add butter, garlic and maple syrup. Deglaze the pan with brandy and balsamic vinegar. Add stout and stock and simmer for about 30 minutes. Ladle the soup into oven-proof bowls, top with bread and cheese and broil until browned. Cook’s note: I used regular beer and chicken stock

Avoiding Additives and Preservatives

Use pure maple syrup and fresh herbs. I used Acetaia La Bonissima Balsamic Vinegar of Modena, Steam Whistle beer and Imagine Organic chicken stock. Check to be sure the cheddar does not contain colour.

Caramelize the onions

Add beer and stock after deglazing the pan

Top soup with bread and cheese and broil until lightly browned

Ingredients:

3 tablespoons (45 ml) unsalted butter, divided

4 medium yellow cooking onions, thinly sliced

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1 tablespoon (15 ml) maple syrup

2 teaspoons (10 ml) finely chopped fresh thyme

1 tablespoon (15 ml) finely chopped fresh sage

1 fresh bay leaf, optional

2 tablespoons (30 ml) brandy

1 tablespoon (15 ml) balsamic vinegar

1 cup (250 ml) Irish stout

4 cups (1 L) beef stock

4 x ½-inch (1.27-centimeter slices country bread, toasted

1–1 ½  cups (250-375 ml) grated cheddar cheese

Preparation:

In a large saucepot over medium-low heat, melt two tablespoons (30 ml) of butter, add in the onions, and season with kosher salt and pepper. Give the onions a stir and allow them to cook, stirring frequently, until softened and starting to brown slightly, about 15 minutes. Turn the heat up to medium/medium-high, add in the remaining butter, garlic, and maple syrup, and allow the onions to cook and caramelize for ten more minutes, stirring frequently. Turn the heat down to low, add in the herbs, and deglaze the pan with the brandy and balsamic vinegar, stirring very well and scraping the bottom of the pan to incorporate any of the golden bits that have developed.

Add in the Irish stout and allow it to bubble until reduced by half then stir in the beef stock and bring the mixture to a simmer. Cover the pot and allow it to cook for 25 to 30 minutes to allow the flavours to meld.

Season the soup with more salt and pepper to taste then ladle it into four oven-safe soup ramekins or French onions soup dishes. Turn the broiler on to high and top each ramekin of soup with a piece of country bread and a good scattering of Irish cheddar. Broil until lightly browned, about three to five minutes, making sure to keep your eye on it so that the cheese and toast don’t burn.

Allow to cool slightly before serving. Serves 4.

From In Mary’s Kitchen