Eye for a Recipe

This soothing soup from Nigella Lawson’s Kitchen is true comfort food. While you quickly marinate pork strips, cook the noodles and drain them. Saute green onions and ginger, add the pork and then hot stock. Once the pork is cooked, add the bean sprouts and bok choy and simmer until the bok choy softens a bit. Then ladle it into your bowl, garnish with chopped hot pepper and enjoy. Cook’s note: I used udon noodles instead of ramen noodles and they worked very well.

Avoiding Additives and Preservatives

Use fresh lime juice and tamari instead of soy sauce. Use a fish sauce that does not include MSG or sodium benzoate; I use Cock brand. Check to make sure the paprika doesn’t contain colour or anti-caking agents. Imagine organic chicken stock is additive-free.

Marinate and cook the pork

Add the stock and bring to a boil

Add the bok choy

Vietnamese pork noodle soup

Ingredients:

10 oz (280 g) pork tenderloin, cut into thin discs and then fine strips

2 tbsp (30 ml) lime juice

2 tbsp (30 ml)  soy sauce

½ (2.5 ml) teaspoon paprika

2 tbsp (30 ml) fish sauce

8 oz (250 g) ramen noodles

1 tbsp (15 ml) garlic oil

6 thin or 3 fat green onions, finely sliced

1 tbsp (15 ml) chopped fresh ginger

1 quart (1 litre) chicken stock

10 oz (280 g) bean sprouts

2 small baby bok choy, torn into pieces

2 teaspoons (10 ml) chopped red or green chili pepper

Preparation:

Put the strips of pork fillet into a bowl and add the lime juice, soy sauce, paprika and fish sauce, but don’t let this stand for more than 15 minutes.

Cook the noodles according to packet instructions and then refresh in cold water.

Heat a wok or a deep, heavy-based frying pan, then add the garlic oil and fry the spring onions and ginger for a minute or so. Add the pork and its liquid to the wok, stirring as you go.

Cook the meat in the pan for another 2 minutes, then make up the chicken stock with boiling water, add the hot stock to the pan and bring to the boil.

Check the pork is cooked through, then add the bean sprouts and baby bok choy. Add water if the soupy base has evaporated too much – about ½ cup (125 ml) of freshly boiled water should do the trick, but you may not need it.

Arrange the drained noodles equally in two large or four small warmed bowls, ladle over them the pork and vegetables, and finally the soupy stock. Scatter the chopped chili on top and serve. Serves 4.

From Kitchen by Nigella Lawson

Pork and sweet potatoes go well together and this recipe from the July 2014 issue of Canadian Living combines them on the grill. Steam or microwave sweet potatoes and then grill the slices. Meanwhile, grill skewers of pork and red onion, brushing with mustard-honey-garlic glaze. I added some snow peas to my kebabs. Cook’s note: Instead of steaming the potatoes, you can pierce them with a fork and microwave on high, turning once, until tender-crisp, about 4 minutes. Let them cool slightly, then peel, slice and grill as directed. Also, if you are using wooden skewers, soak them in water before using so they don’t burn up on the grill.

Avoiding Additives and Preservatives

Mustard may contain sulfites or sodium benzoate. Look for an organic brand; I use President’s Choice Old-Fashioned Dijon.

Thread pork and veggies on skewers and brush with glaze

Steam or microwave yam before grilling

Grill skewers and yam until cooked through and tender

Mustard-glazed pork skewers with grilled sweet potatoes

Ingredients:

2 medium sweet potatoes, (about 800 g), peeled and cut crosswise in ½ -inch (1 cm) slices

1 tbsp (15 ml) olive oil

1 tsp (5 ml) chopped fresh thyme

1/4 tsp (1 ml) each salt and pepper

2 tbsp (30 ml) grainy mustard

1 tbsp (15 ml) hot mustard

2 tsp (10 ml) liquid honey

1 clove garlic, minced

450 g pork tenderloin, trimmed and cut in 3/4-inch (2 cm) cubes

Half red onions, cut in 1-inch (2.5 cm) chunks

Preparation:

In shallow saucepan, pour enough water to come 1 inch (2.5 cm) up side of pan; bring to gentle simmer. Place sweet potato in steamer insert; set in saucepan. Cover and steam until tender, about 10 minutes. Transfer sweet potatoes to rimmed baking sheet. Brush with 2 tsp (10 ml) of the oil; sprinkle with thyme and half each of the salt and pepper. Set aside.

Meanwhile, stir together grainy mustard, hot mustard, honey and garlic; set aside.

In bowl, toss pork with onion, 1 tbsp (15 ml) of the mustard mixture and the remaining oil, salt and pepper. Alternating pork and onion, thread onto metal or soaked wooden skewers.

Place skewers and sweet potatoes on greased grill over medium-high heat; close lid and grill, turning once and brushing skewers with remaining mustard mixture, until potatoes are tender and juices run clear when pork is pierced, about 10 minutes. Serves 4.

From the July 2014 issue of Canadian Living

This delicious combination of pork tenderloin with braised red cabbage and apple is from Lucy Waverman. The pork is sprinkled with spices and seared. The cabbage and apple are sautéed and then bathed in wine, vinegar, sugar and stock. Place the pork on top and simmer until the pork is done. While the pork rests, add more wine, vinegar and stock to the pan, reduce the sauce, and whisk in a little butter at the end.

Avoiding Additives and Preservatives

Check your spices for colour or anti-caking agents. I used a red wine from with a sulfite level of lower than 10 parts per million, Imagine organic chicken stock, butter containing only cream and a balsamic vinegar with only naturally occurring sulfites.

Rub spices into pork tenderloin

Place seared pork on sauteed red cabbage and apple

Reduce sauce while pork rests

Pork tenderloin with red cabbage

4 cups (1 L) red cabbage, thinly sliced

1 tsp (5 ml) ground fennel seeds

1 tsp (5 ml) ground coriander

Pinch cinnamon

1 lb. (500 g) pork tenderloin

Salt and freshly ground pepper

2 tbsp (30 ml) olive oil

1 apple, peeled and diced

½ cup (125 ml) red wine, divided in half

3 tbsp (45 ml) balsamic vinegar

1 tbsp (15 ml) brown sugar

Pinch red pepper flakes

1 cup plus ¼ cup (310 ml) chicken stock

1 tbsp (15 ml) butter

2 tsp (10 ml) fresh parsley, chopped

Preparation:

Bring a large pot of water to boil. Add cabbage and bring back to a boil. Boil 1 minute, drain and refresh the cabbage with cold water. Drain well and set aside.

Combine fennel, coriander and cinnamon. Sprinkle over pork tenderloin, and season with salt and pepper.

Heat oil over medium-high heat in a skillet large enough to hold pork, or cut the meat into large sections to fit into the pan. Add pork and sear on all sides until browned, about 2 minutes a side. Remove pork and add apple and cabbage.

Sauté until slightly softened, about 2 minutes. Add ¼ cup (60 ml) of wine, 2 tablespoons of balsamic vinegar and sugar and bring to a boil. Add pepper flakes and ¼ cup (60 ml) of stock and return pork to the pan, reduce heat to medium-low. Cover skillet and cook tenderloin for 10 to 15 minutes, or until a touch of pink is left in the centre.

Remove pork and cabbage from the pan. Let pork rest 5 minutes.

To make the sauce, add remaining vinegar, wine and stock to the pan. Reduce on high heat for 5 to 7 minutes, or until thickened. Whisk in butter to finish.

Slice pork and serve with the red cabbage and apple mixture. Drizzle with sauce and garnish with parsley. Serves 4.

From Lucy Waverman

We have been eating soup more often this winter, and this recipe from the cover of the January 2014 issue of Bon Appetit is a keeper. Ground pork is mixed with garlic, ginger and spices and then browned. Add broth, simmer a few minutes, and then add greens, scallions, soy sauce and fish sauce. The recipe calls for mustard greens; I used kale. Be sure to taste the soup before adding salt, as the soy sauce and fish sauce are quite salty.

Avoiding Additives and Preservatives

Check your spices to make sure they don’t contain colour or anti-caking agents. I use Imagine brand all-natural stock, tamari and a fish sauce with no MSG such as Cock brand.

Ground pork is mixed with spices

Cook the rice noodles until they are tender, but not too soft

Add kale

Simmer until the kale is tender

Spicy pork and kale soup

Ingredients:

½ pound (250 g) ground pork

2 cloves garlic finely chopped

2 teaspoons (10 ml) finely grated peeled ginger

1 teaspoon (5 ml) Sichuan peppercorns, crushed

¾ teaspoon (3 ml) crushed red pepper flakes

½ teaspoon (2 ml) cumin seeds, coarsely chopped

1 tablespoon (15 ml) vegetable oil

Kosher salt and freshly ground black pepper

4 cups (1 L) low-sodium chicken broth

1 bunch mustard greens, torn, about 4 cups (1 L)

4 scallions, thinly sliced

2 tablespoons (30 ml) reduced-sodium soy sauce

1 teaspoon (5 ml) fish sauce (such as nam pla or nuoc nam)

8 oz. (250 g) wide rice noodles

Preparation:

Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.

Meanwhile, cook noodles according to package directions; drain.

Divide noodles among bowls and ladle soup over. Serves 4.

From the January 2014 issue of Bon Appetit

Norcia, which is in the mountains of southeastern Umbria, is famous for its delicious sausages. Pasta alla Norcina features savoury pork sausage and mushrooms in a light cream sauce. This version from Cook’s Illustrated calls for homemade sausage, which is surprisingly easy to make. I ground the pork myself, in a food processor, but you can buy pre-ground meat. This dish is absolutely delicious and is wonderful comfort food on a cold winter night.

Avoiding Additives and Preservatives

Grind your own nutmeg or make sure the pre-ground version does not contain colour or anti-caking agents. I used a white wine with a sulfite level below 10 parts per million (from Frogpond Farm), fresh lemon juice and a Pecorino Romano cheese that contains only pasteurized sheep’s milk, bacterial culture, salt and rennet.

Form sausage meat into a patty

Brown the sausage on each side

Chop sausage and soak in cream

Brown the mushrooms

Add the sausage and cream to the mushrooms

Pasta alla Norcina

Ingredients:

Kosher salt and pepper

¼ teaspoon (1 ml) baking soda

8 ounces (250 g) ground pork

3 garlic cloves, minced

1 ¼ teaspoons (6 ml) minced fresh rosemary

⅛ teaspoon (0.5 ml) ground nutmeg

8 ounces (250 g) cremini mushrooms, trimmed

7 teaspoons (35 ml) vegetable oil

¾ cup (175 ml) heavy cream

1 pound (500 g) orecchiette

½ cup (125 ml) dry white wine

1 ½ ounces (43 g) Pecorino Romano cheese, grated (¾ cup/175 ml)

3 tablespoons (45 ml) minced fresh parsley

1 tablespoon (15 ml) lemon juice

Preparation:

Grease large dinner plate with vegetable oil spray. Dissolve 1⅛ teaspoons (5.5 ml) salt and baking soda in 4 teaspoons (20 ml) water in medium bowl. Add pork and fold gently to combine; let stand for 10 minutes.

Add 1 teaspoon (5 ml) garlic, ¾ teaspoon (3 ml) rosemary, nutmeg, and ¾ teaspoon (3 ml) pepper to pork and smear with rubber spatula until well combined and tacky, 10 to 15 seconds. Transfer pork mixture to greased plate and form into rough 6-inch (15.2 cm) patty. Pulse mushrooms in food processor until finely chopped, 10 to 12 pulses.

Heat 2 teaspoons (10 ml) oil in 12-inch (30.5 cm) skillet over medium-high heat until just smoking. Add patty and cook without moving it until bottom is browned, 2 to 3 minutes. Flip patty and continue to cook until second side is well browned, 2 to 3 minutes longer (very center of patty will be raw). Remove pan from heat, transfer sausage to cutting board, and chop into ⅛- to ¼ -inch (0.32 cm to 0.64 cm) pieces. Transfer sausage to bowl and add cream; set aside.

Bring 4 quarts (3.8 L) water to boil in large Dutch oven. Add pasta and 2 tablespoons (30 ml) salt and cook, stirring often, until al dente. Reserve 1 ½ cups (375 ml) cooking water, then drain pasta and return it to pot.

While pasta cooks, return now-empty skillet to medium heat. Add 1 tablespoon (15 ml) oil, mushrooms, and ⅛ teaspoon (0.5 ml) salt; cook, stirring frequently, until mushrooms are browned, 5 to 7 minutes. Stir in remaining 2 teaspoons (10 ml) oil, remaining garlic, remaining ½ teaspoon (2 ml) rosemary, and ½ teaspoon (2 ml) pepper; cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until completely evaporated, 1 to 2 minutes. Stir in sausage-cream mixture and ¾ cup (175 ml) reserved cooking water and simmer until meat is no longer pink, 1 to 3 minutes. Remove pan from heat and stir in Pecorino until smooth.

Add sauce, parsley, and lemon juice to pasta and toss well to coat. Before serving, adjust consistency with remaining reserved cooking water as needed and season with salt and pepper to taste. Serves 6.

From Cook’s Illustrated

I like this recipe from the December 2013 issue of Food and Wine because of the method it uses to cook the pork chops. You sear the chops on each side and then transfer them to a hot baking sheet and roast them until they are just cooked through, leaving them juicy but with a nice crust on the outside. Serve the chop with a Caesar-salad inspired side dish of sautéed radishes and escarole.

Avoiding Additives and Preservatives

Check the labels on the anchovies and cheese to make sure they don’t contain preservatives or colour.

The chops should be about 3/4 inch thick

Anchovies and garlic flavour the side dish

Sear the chops and then roast them until just done

Meanwhile, saute the escarole and radishes

Skillet pork chops with warm escarole Caesar

Ingredients:

3 tablespoons extra-virgin olive oil

Two 3/4-inch-thick rib pork chops (1 pound)

Kosher salt

Freshly ground pepper

1 tablespoon unsalted butter

3 oil-packed anchovy fillets, drained

3 garlic cloves, finely chopped

1 head of escarole (12 ounces), rinsed and halved lengthwise

12 radishes, halved if large

Freshly grated Parmigiano-Reggiano cheese and lemon wedges, for serving

Preparation:

Preheat the oven to 450°. Place a baking sheet in the oven to heat. In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Season the pork chops with salt and pepper and cook over moderately high heat until golden on both sides, about 3 minutes. Transfer the chops to the hot baking sheet and roast for about 6 minutes, until just cooked through.

Meanwhile, in the same skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the anchovies and garlic and cook over moderate heat, stirring, for 30 seconds. Add the escarole, radishes and 2 tablespoons of water; season with pepper. Cook over moderate heat, turning occasionally, until the escarole is charred in spots and just wilted, about 3 minutes. Transfer the pork, escarole and radishes to plates and serve with grated cheese and lemon wedges. Serves 2.

From the December 2013 issue of Food and Wine