Eye for a Recipe

This delicious dessert from Ina Garten’s Modern Comfort Food would be a great ending to a dinner party or Easter brunch. Marinate peach wedges in Grand Marnier while you whip up a batter and add dry ingredients. Place the batter in a springform pan, top with peaches, sugar and almonds and bake for about 50 minutes. Cook’s note: I used Cointreau instead of Grand Marnier and brown sugar instead of raw sugar.

Avoiding Additives and Preservatives

Make sure the butter contains only milk or cream, with no added preservatives or colour. Use pure vanilla and almond extracts. No Name sliced almonds are additive-free.

Place batter in springform pan and top with peaches, sugar and almonds

Bake about 50 minutes, until golden brown on top

Ingredients:

¾ lb (340 g) ripe peaches, unpeeled, cut into 8-10 wedges (2 large peaches)

2 tbsp (30 ml) Grand Marnier

¼ lb (113 g/1 stick) of unsalted butter, room temperature

¾ cup (187.5 ml) sugar

½ tsp (2.5 ml) vanilla extract

¼ tsp (1.25 ml) almond extract

2 eggs, at room temperature

1 cup (250 ml) all-purpose flour

1 tsp (5 ml) baking powder

½ tsp (2.5 ml) kosher salt

2 tbsp (30 ml) raw sugar

2 tbsp (30 ml) blanched, sliced almonds

Confectioners’ sugar

Preparation:

Preheat oven to 350 F (176 C). Grease an 8-inch (20-cm) springform pan, set aside.

In a small bowl, combine the peaches with the Grand Marnier. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for two minutes, until light and fluffy. With the mixer on low, add the vanilla, almond extract and eggs, one at a time, scraping down the bowl with a rubber spatula. In a separate bowl, combine the flour, baking powder and salt. With the mixer on low, slowly add the dry ingredients and mix just until incorporated. Stir with a rubber spatula.

Pour mixture into prepared springform pan, smoothing the top. Gently press the peaches in concentric circles into the top of the batter. Sprinkle peaches with the raw sugar and almonds.

Bake about 45 to 50 minutes, until the top is browned and a toothpick inserted in the centre comes out clean. Cool slightly, dust with confectioners’ sugar and serve warm or at room temperature. Serves 6.

From Modern Comfort Food

This recipe from Ina Garten’s latest cookbook, Modern Comfort Food, would be perfect for a casual dinner party. Dredge skin-on, boneless chicken breasts in flour and pan-fry briefly before cooking them for 10 minutes in the oven. Return the pan to the stovetop, add butter and cook until the chicken is done. Serve with lemon orzo with feta cheese. Cook’s note: I did not use dill for the orzo.

Avoiding Additives and Preservatives

Use butter that contains only cream and fresh lemon juice. Tre Stelle feta is additive-free.

Finish cooking the chicken in butter after removing from the oven

Crispy chicken with lemon orzo

Ingredients:

Crispy chicken

2/3 cup (165 ml) all-purpose flour

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin-on (about 8 ounces/226 g each)

¼ cup (60 ml) canola oil

9 tablespoons (136 ml) unsalted butter, divided

2 tablespoons (30 ml) minced fresh parsley

1 lemon, cut into 8 wedges

Lemon orzo with feta

Kosher salt and freshly ground black pepper

1 cup (250 ml) orzo

2 teaspoons (10 ml) grated lemon zest

2 tablespoons (30 ml) freshly squeezed lemon juice

2 tablespoons (30 ml) good olive oil

1 tablespoon (15 ml) minced fresh dill

1 cup (250 ml) small-diced feta, preferably Greek (4 ounces/113 g)

Preparation:

Lemon orzo with feta

In a large saucepan, bring 2 quarts (2 L) of water to a boil. Add 2 teaspoons (10 ml) salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.

Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons (10 ml) salt, and 1 teaspoon (5 ml) pepper. Fold in the feta and serve hot.

Crispy chicken

Heat the oven to 450°F (232°C).

Combine the flour, 2 teaspoons (10 ml) salt, and 1 teaspoon (5 ml) pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons (60 ml) of the butter together in a large (12-inch/30-cm) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.

Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes. Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons (75 ml) of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through. Off the heat, sprinkle on the parsley.

Divide the lemon orzo with feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate. Serves 4.

From Modern Comfort Food by Ina Garten

These chicken enchiladas from Ina Garten’s Modern Comfort Food take some time to make, but the results are worth it. While you roast the chicken breasts, make the enchilada sauce. Sauté the onion and pepper and then add the cooked and shredded chicken and black beans. Assemble the enchiladas, top with cheese and bake for about 35 minutes. You can assemble this dish and keep in the fridge for up to a day before baking — just add about 10 minutes to the baking time.

Avoiding Additives and Preservatives

Make sure the dried spices don’t contain colour or anti-caking agents. I used Imagine Organic stock and Blue Menu tomatoes and black beans. I used PC Original flour tortillas, President’s Choice goat cheese, No Name sour cream and PC Canadian cheddar.

Make the sauce

Combine onion, pepper, shredded chicken and beans

Assemble enchiladas

Place assembled enchiladas in baking dish and top with cheese and sauce

Bake until the cheese melts; to brown, place under the broiler for a minute or two

Ingredients:

2 pounds (900 g) chicken breasts, bone-in, skin-on, (3 split)

Good olive oil

Kosher salt and freshly ground black pepper

2 tablespoons (30 ml) canola oil

2 tablespoons (30 ml) all-purpose flour

1 tablespoon (15 ml) chili powder

1 tablespoon (15 ml) ground chipotle powder

1 teaspoon (5 ml) ground cumin

2 cups (500 ml) good chicken stock, preferably homemade

1 (14.5-ounce/428-ml) can fire-roasted diced tomatoes

1 ½ cups (375 ml) crushed tomatoes, such as San Marzano

1 teaspoon (5 ml) dried oregano, crushed in your hands

1 ½ cups (375 ml) chopped yellow onion (1 large)

½ cup (125 ml) seeded and small-diced poblano pepper

1 (15.5-ounce/458-ml) can black beans, rinsed and drained

¼ cup (60 ml) minced fresh parsley or cilantro, plus extra for garnish

7 (8-inch/19-cm) flour tortillas

7 ounces (198 g) creamy goat cheese, such as Montrachet

2 cups (500 ml) freshly grated extra-sharp white Cheddar (6 ounces/170 g)

Sour cream, for serving

2 ripe Hass avocados, pitted, peeled, and sliced, for serving

Directions:

Preheat the oven to 350 degrees F (176 C).

Place the chicken on a sheet pan skin side up, rub with olive oil, and sprinkle with salt and black pepper. Roast for 30 to 40 minutes, until a thermometer registers 140 degrees F (60 degrees C). Cover with aluminum foil and set aside for 15 minutes, until cool enough to handle. Discard the skin and bones and shred the chicken to bite-sized pieces.

Meanwhile, heat the canola oil in a large saucepan over medium heat and whisk in the flour. Cook, whisking constantly, for one minute, then whisk in the chili powder, chipotle powder, and cumin. Add the stock, bring to a boil, lower the heat, and simmer for a few minutes until slightly thickened. Stir in the fire-roasted tomatoes, crushed tomatoes, oregano, and 1 tablespoon salt, bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally.

Meanwhile, make the filling. Heat 2 tablespoons (30 ml) olive oil over medium-high heat in a medium (10 to 11-inch/25 to 28-cm) sauté pan, add the onion and the poblano pepper and sauté for 5 to 7 minutes, until tender. Off the heat, stir in the shredded chicken, black beans, parsley, 1 ½ teaspoons (7.5 ml) salt, and ½ teaspoon (2.5 ml) black pepper and set aside.

To assemble, spread 1 cup (250 ml) of the sauce in a 9 x 13-inch (23 x 33-cm) baking dish. Lay one tortilla on a board and spread it with 3 tablespoons (45 ml) of the sauce. Spoon ¾ cup (185 ml) of filling down the middle of the tortilla. Crumble 1 ounce (28 g) of goat cheese on the filling. Roll the tortilla up tightly and place it seam side down I the baking dish. Repeat to make 6 more enchiladas and place them snugly side but side in the dish. Spread the remaining sauce on top and sprinkle with Cheddar.

Bake for 30 to 35 minutes, until the cheese is melted and the sauce is bubbly. Sprinkle with parsley and serve hot with sour cream and avocados. Serves 4-6.

From Modern Comfort Food by Ina Garten

This take on hamburgers from Ina Garten’s Modern Comfort Food is fantastic. Cook sliced red onions until they are caramelized. Meanwhile, make four beef patties and freeze for 15 minutes. Sear and flatten the burgers, top with the onions and Gruyère cheese, cover and cook until the burgers are done and the cheese is melted. Serve on buns topped with ketchup and your favourite burger toppings.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar, Keen’s dry mustard and Ace hamburger buns. Check the Gruyère cheese to make sure it does not contain colour. Heinz ketchup is free of additives and preservatives.

Caramelize the onions

Sear the hamburger patties

Top the patties with the onions and cheese, cover and cook until the cheese is melted

Place patties in buns and serve with your favourite burger toppings

Ingredients:

3 ½ tbsp. (52.5 ml) canola or grape-seed oil, divided

4 cups (1 L) ¼-in.-thick (0.64-cm-thick sliced red onions (from 2 onions)

1 tsp. (5 ml) granulated sugar

1 tbsp. (15 ml) good red wine vinegar

1½ tsp. (7.5 ml) dry mustard powder

1½ tsp. (7.5 ml) kosher salt

½ tsp. (2.5 ml) freshly ground black pepper

1¼ lbs. (567 g) ground beef with 20% fat

4 oz. (113 g) Gruyère cheese, shredded (about 1 cup/250 ml)

4 hamburger buns

Ketchup, for serving

Preparation:

Heat 2 tablespoons (30 ml) of the oil in a large (12-inch/30-cm) skillet over medium. Add onions, and cook, stirring occasionally, until onions are tender and starting to brown, 8 to 10 minutes. Add sugar; reduce heat to low, and cook, stirring occasionally, until onions are browned and caramelized, 10 to 15 minutes. Add vinegar, and cook 30 seconds to deglaze the pan.

Stir together dry mustard powder, salt and pepper in a small bowl. Place ground beef in a medium bowl, and sprinkle with dry mustard mixture. With your fingers, lightly work the mixture into beef, and shape into 4 (1-inch/2.54-cm-thick) patties. Place patties on a plate, and freeze exactly 15 minutes.

Heat a large (12-inch/30-cm) cast-iron skillet over medium high, and add remaining 1½ tablespoons (22.5 ml) oil. From the freezer, place burgers directly into hot skillet. With a large metal spatula, firmly press each burger into skillet. Cook burgers 2 ½ to 3 minutes, without disturbing, so bottoms get browned and crusty. Flip burgers; top evenly with onions, and then sprinkle evenly with Gruyère. Place a lid on skillet, and cook burgers until cheese is melted and burgers are medium-rare, 1½ to 2 minutes. Place 1 burger on each bun, and serve hot with ketchup on the side. Serves 4.

From Modern Comfort Food by Ina Garten

I’m really enjoying Ina Garten’s new cookbook, Modern Comfort Food. In this recipe, colourful peppers, fennel, sausages and cherry tomatoes are roasted until browned and delicious. Serve over cooked pasta or polenta. Cook’s note: I omitted the fennel and used all hot Italian sausages, instead of a mixture of hot and sweet.

Avoiding Additives and Preservatives

Look for additive-free sausages, such as Free From brand. I used wine from Frogpond Farm Winery with a sulfite level of less than 10 parts per million. Genuine Parmesan cheese is additive-free.

Roast the sausages and vegetables separately for 20 minutes, add sausages to vegetables and roast for another 25-30 minutes

Sprinkle with chopped basil and serve with cooked pasta or polenta

Ina Garten's roasted sausages, peppers and onions

Ingredients:

2 large yellow onions, cut into ½-inch (1.25-cm) wedges through the core

2 large red bell peppers, cored, seeded and cut into ½-inch (1.25-cm) strips

2 large orange bell peppers, cored, seeded and cut into ½-inch (1.25-cm) strips

2 large poblano or hot banana peppers, cored, seeded and cut into ¼-inch (0.64-cm) stiprs

1 medium fennel bulb, halved, cored and sliced crosswise ¼ inch (0.64 cm) thick

2 tbsp (30 ml) minced garlic (about 6 cloves)

1 tsp (5 ml) dried oregano

Kosher salt and freshly ground black pepper

Olive oil

1 lb (454 g) sweet Italian sausage, cut into 2-inch (5-cm) pieces

1 lb (454 g) hot Italian sausage, cut into 2-inch (5-cm) pieces

1 pint (500 ml) red cherry tomatoes

1/3 cup (85 ml) dry white wine, such as Pinot Grigio

½ cup (125 ml) julienned fresh basil leaves

Freshly grated Parmesan cheese, for serving

Preparation:

Preheat the oven to 400 degrees F (204 C). Arrange two racks evenly spaced in the oven.

Put the onions, peppers, fennel, garlic, oregano, 1 tbsp (15 ml) salt and 1 ½ tsp (7.5 ml) black pepper in a large (14 x 18-inch/35 x 45-cm) shallow roasting pan. Add ¼ cup (60 ml) olive oil and toss well. Don’t crowd everything in a smaller pan; the vegetables won’t brown. Separately, on a sheet pan, toss the sausages with 2 tbsp (30 ml) olive oil and spread them out in one layers. Place both pans in the oven for 20 minutes.

Toss the vegetables and transfer the sausages to the roasting pan. Add the tomatoes. Pour in the wine and roast for another 25 to 30 minutes, turning the sausages to brown evenly. Off the heat, sprinkle on the basil, toss well, taste for seasonings and serve hot with grated Parmesan on the side. Serves 6.

From Modern Comfort Food by Ina Garten