Sun 19 Jan 2025

One-Pot Italian Sausages with White Beans and Kale

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This one-pot recipe from America’s Test Kitchen is perfect for supper on a cold winter night. Puree beans, tomatoes, juice and broth until smooth. Brown sausages and set aside. Cook onion, garlic, puree mixture, kale, tomatoes and seasoning. Add more beans, return the sausages to the pot and cook for about 10 minutes. Season and serve with crust bread.

Avoiding Additives and Preservatives

Blue Menu beans are additive-free, or you could soak and cook ¾ cup (187.5 ml) dried beans. Unico tomatoes are free of additives. I used Better Than Bouillon paste for the broth and Free From hot Italian sausages.

One-pot Italian sausages with white beans and kale

Ingredients:

2 (15-ounce/425 g) cans cannellini beans, rinsed

1 (28-ounce/794 g) can diced tomatoes, drained with juice reserved

1 cup (250 ml) chicken broth

2 tablespoons (30 ml) extra-virgin olive oil

1 pound (454 g) sweet or hot Italian sausage, pricked all over with fork

1 onion, chopped fine

3 garlic cloves, minced

1 pound (454 g) kale, stemmed and chopped

Salt and pepper

Preparation:

Puree ½ cup (125 ml) beans, ½ cup (125 ml) tomatoes, reserved tomato juice, and chicken broth in food processor until smooth, about 30 seconds.

Heat oil in Dutch oven over medium heat until shimmering. Add sausages and brown on all sides, about 5 minutes; transfer to plate.

Add onion to fat left in pot and cook until softened, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomato puree mixture, kale, remaining drained tomatoes, and ¼ teaspoon (1.25 ml) salt, scraping up any browned bits. Cover and simmer, stirring occasionally, until kale is wilted and tender, about 15 minutes.

Stir in remaining beans, then nestle browned sausages and any accumulated juices into pot. Cover and simmer until sausages register 160 degrees F (71 degrees C) and sauce is thickened slightly, about 10 minutes. Season with salt and pepper to taste and serve. Serve with crusty bread. Serves 4.

From America’s Test Kitchen

 

Sun 12 Jan 2025

Flattened Chicken Thighs with Roasted Lemon Slices

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This recipe from NYT Cooking yields tasty and juicy chicken thighs. At least two hours before cooking (but preferably the day before) combine lemon peel, thyme or oregano, parsley, garlic, red pepper flakes and olive oil in a large bowl. Pat the chicken thighs dry and place sage leaves and sliced garlic under the skin. Toss the chicken with the marinade and refrigerate until ready to cook. To cook the chicken, place it skin side down in a heavy pan and place another heavy pan on top (or use a lighter pan weighted down with something heavy). Cook the chicken top of the stove for about 15 minutes or until the skin lifts easily from the pan. Place lemon slices on the bottom of the pan and place the browned chicken on top. Tuck the lemon peel and garlic from the marinate between the pieces of chicken. Bake in the oven until the chicken is cooked through. Cook’s note: I used six pieces of chicken instead of nine.

Avoiding Additives and Preservatives

Use fresh lemons and herbs. Check the red pepper flakes to make sure they don’t contain colour or anti-caking agents.

Marinate the chicken at least 2 hours or overnight

Flattened chicken thighs with roasted lemon slices

Ingredients:

2 lemons, rinsed

¼ cup (60 ml) fresh thyme or oregano leaves

1 ½ tablespoons (22.5 ml) chopped fresh sage leaves

1 ½ tablespoons (22.5 ml) chopped fresh Italian parsley

10 to 12 medium or large garlic cloves, peeled and smashed

1 teaspoon (5 ml) red chile flakes

3 tablespoons (45 ml) extra-virgin olive oil

9 bone-in, skin-on chicken thighs

18 fresh sage leaves

3 to 4 large garlic cloves, peeled and thinly sliced (to yield 18 slices)

1 tablespoon plus 1 teaspoon kosher salt

2 lemons, rinsed

Fresh thyme or oregano sprigs, for garnish

Preparation:

Make the marinade: Use a vegetable peeler to shave 9 large strips of peel from the lemons, taking care to cut into only the brightest yellow outer layer. Put strips in a large bowl or container and add thyme or oregano, sage, parsley, garlic, red chile flakes and olive oil.

Prepare the chicken: Pat each piece dry with paper towels. Using your fingers, gently separate the skin of each piece from the flesh, taking care to leave the skin attached at one end, to create a deep pocket between the skin and the flesh. Tuck 2 sage leaves and 2 garlic slices under the skin. Put the thigh in the bowl with the marinade and repeat with remaining thighs, sage and garlic. Turn the thighs gently to coat with the marinade. Cover bowl and refrigerate at least 2 hours or overnight.

When ready to cook, remove thighs from marinade and place them skin side up on a baking sheet. Reserve garlic cloves and lemon peel from the marinade; discard the liquid. Sprinkle 2 teaspoons (10 ml) salt over the chicken, then turn over and sprinkle with remaining 2 teaspoons (10 ml) salt.

Transfer 5 chicken thighs, skin side down, to a 10- or 12-inch (25- or 30-cm) cast-iron skillet. Put it over high heat and weigh down the chicken with the bottom of another cast-iron skillet. Or use a lighter skillet weighed down with a large full can, a brick or another heavy object. Make sure the bottom of the skillet is clean or place a sheet of parchment paper between the chicken and the top skillet.

Once chicken is sizzling loudly, reduce heat to medium and cook without moving for 10 to 15 minutes, until skin is brown and crisp. To check for doneness, gently lift the corner of a chicken thigh with a metal spatula. The skin will come away cleanly from the bottom of the pan when it is done. If it is still stuck, do not pull but let it cook a little longer.

When thighs are done, remove the weight and lift the chicken out of the pan, taking care to keep the skin attached to the thighs as you lift them. Transfer the thighs, skin side up, to a clean baking sheet or plate. Cook the remaining 4 chicken thighs in the same way. Pour off most of the fat from the skillet.

Meanwhile, heat oven to 450 degrees F (232 C). Cut lemons in half and squeeze gently to remove some of the juice. Cut crosswise into 1/8-inch (0.3-cm) slices and lay on paper towels to absorb more juice.

Place a layer of lemon slices in the skillet. Return all the browned chicken to the skillet on top of the lemons, skin side up. Tuck reserved lemon peel and garlic cloves down between the pieces.

Transfer skillet to oven for 20 to 30 minutes. To test, remove a thigh, pierce it on the flesh side with a knife, and check that the juices are clear and there is no redness near the bone. Remove pan from oven and let thighs rest in the pan 5 to 10 minutes. Tuck thyme or oregano sprigs around the thighs and serve from the pan at the table, with roasted lemon slices and garlic cloves. Serves 6.

From NYT Cooking

 

Sun 5 Jan 2025

Pesto Beans

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If you are looking for a meatless meal, try this NYT Cooking recipe for pesto beans. Brown pine nuts in oil, season with turmeric, salt and pepper and set the nut oil aside. Cook shallots and garlic, add beans and stock, simmer and then add Parmesan cheese. When the cheese has melted, remove the pan from the heat and stir in chopped basil. Serve drizzled with the pine nut oil, lemon juice and more Parmesan. Cook’s note: I omitted the lemon juice.

Avoiding Additives and Preservatives

Make sure the nuts don’t contain preservatives and check the turmeric to make sure it does not contain colour or anti-caking agents. Use canned beans preserved only in salt or soak and cook 1 cup (250 ml) of dried cannellini beans. I use Better Than Bouillon chicken paste for the stock. Genuine Parmesan does not contain artificial ingredients; check for the name stamped on the rind.

Pesto beans

Ingredients:

8 tablespoons (120 ml) olive oil

¼ cup (60 ml) pine nuts or sliced almonds

½ teaspoon (2.5 ml) ground turmeric

Salt and pepper

3 large shallots, sliced thinly (about 2 cups/500 ml)

5 garlic cloves, sliced thinly

2 (15.5-ounce/458-ml) cans cannellini beans or other creamy white beans, drained

1 cup (250 ml) vegetable or chicken stock

1 cup (250 ml) finely grated Parmesan, plus more for serving

1 ½ cups (375 ml) tightly packed basil leaves, preferably Genovese

1 lemon, cut into wedges, for serving

Preparation:

Heat 6 tablespoons (90 ml) of the olive oil over medium-low heat in a 12-inch (30-cm) skillet or small Dutch oven. Add the pine nuts and, when the oil starts sizzling, stir occasionally until golden brown, about 5 minutes; turn off heat. Stir in the turmeric and season lightly with salt and pepper. Transfer to a small serving bowl.

Heat the remaining 2 tablespoons (30 ml) of olive oil over medium-high in the same skillet. When warm, add the shallots and a pinch of salt. Cook, stirring until just softened, about 3 minutes. Stir in the garlic, and when sizzling (about 1 minute), stir in the beans and stock. Bring to a simmer then turn heat down to low.

In a few additions, sprinkle in the cheese, stirring vigorously to combine. When the cheese has melted into the broth and the mixture looks creamy, season to taste with salt and then turn off the heat. While the beans are still hot, tear the basil leaves (or roughly chop, if you prefer) and stir into the beans.

Serve hot, in bowls or on plates, drizzled with the sizzled nut oil, a squeeze of lemon juice and more black pepper and grated Parmesan, if desired. Serves 4.

From NYT Cooking

 

Sun 29 Dec 2024

Parmesan-Crusted Chicken

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This recipe from NYT Cooking yields moist and tasty chicken breasts. Slice each breast in half horizontally and pound until ¼ inch (0.6 cm) thick. Brush chicken with mayonnaise and then coat with a mixture of panko breadcrumbs, Parmesan, parsley, salt and pepper. Bake for 20-25 minutes, turning halfway through cooking time.

Avoiding Additives and Preservatives

Most brands of panko are free of additives. I use Hellmann’s mayonnaise. Genuine Parmesan is additive-free; look for the name stamped on the rind.

Parmesan-crusted chicken

Ingredients:

2 boneless, skinless chicken breasts (about 8 ounces/227 g each)

Kosher salt and black pepper

1 ¼ cups (312 ml) panko breadcrumbs

¾ cup (187.5 ml) grated Parmesan

1 tablespoon (15 ml) finely chopped fresh parsley, plus more for garnishing

2 tablespoons (30 ml) extra-virgin olive oil

¼ cup (60 ml) mayonnaise

Lemon wedges (optional), for serving

Preparation:

Heat oven to 425 degrees F (218 degrees C). Line a sheet pan with parchment paper.

Pat chicken dry with a paper towel, then carefully slice each breast in half horizontally, forming 2 thin cutlets (you’ll have 4 pieces).

Using a meat mallet or rolling pin, pound the cutlets until ¼ -inch (0.6-cm) thick. Season with ½ teaspoon (2.5 ml) salt and ¼ teaspoon (1.25 ml) pepper.

In a large, shallow bowl or rimmed plate, combine the panko, Parmesan and parsley with ½  teaspoon (2.5 ml) salt and ½ teaspoon (2.5 ml) pepper. Add oil and toss until the bread crumbs are evenly coated.

Working one at a time, brush each chicken cutlet all over with 1 tablespoon (15 ml) mayonnaise, then dip into the panko mixture, turning and pressing gently until fully coated. Place the breaded chicken on the prepared pan and bake 20 to 25 minutes, flipping halfway through, until browned and cooked through.

Sprinkle lightly with salt and serve hot or warm. Serves 4.

From NYT Cooking

 

Sun 22 Dec 2024

Baked Fish with Olives and Ginger

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This recipe from NYT Cooking coats mild fish fillets with oil, lemon slices and ginger before baking them with olives and capers. Toss the oil, olives, capers and lemon slices together on a baking sheet. Coat the fish in the oil and place on the baking sheet. Rub the fish with grated ginger and sprinkle with pepper and cayenne. Cover with foil and bake until the fish is just cooked through. Uncover, squeeze lemon juice over and spoon the olive and oil mixture over the fish before serving. Cook’s note: I omitted the lemon and parsley

Avoiding Additives and Preservatives

I used President’s Choice garlic-stuffed olives and Unico capers; both are free of additives. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Baked fish with olives and ginger

Ingredients:

½ cup (125 ml) olive oil

1 cup (250 ml) pitted green olives, roughly chopped

1 tablespoon (15 ml) drained capers

1 lemon, halved, ½ thinly sliced

4 (6-ounce/170-g) skinless mild white fish fillets (such as cod, hake or halibut), each about 1-inch (2.54-cm) thick

Salt and black pepper

1 (½ inch/1.25 cm) piece fresh (unpeeled) ginger, finely grated

¼ teaspoon (1.25 ml) crushed red pepper

2 packed tablespoons (30 ml) torn or chopped fresh parsley or cilantro leaves and tender stems

Preparation:

Heat the oven to 400 degrees F (204 C). On a rimmed sheet pan or baking dish, combine the olive oil, olives, capers and lemon slices. Turn the fish fillets in the oil to coat, then arrange them skinned side down. Season the exposed parts with salt, then the grated ginger, rubbing it in. Top each fillet with a grind or two of black pepper and the crushed red pepper.

Cover with foil and bake until the centre of each fish fillet is opaque and the fish flakes easily with a fork, about 20 minutes (thinner fillets will cook more quickly).

Carefully remove the foil, then squeeze the remaining lemon half over everything. Spoon the olive and olive oil mixture over the fish. Garnish with the parsley and serve. Serves 4.

From NYT Cooking

 

Sun 15 Dec 2024

Smoky Red Wine–Braised Turkey Legs

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If you don’t want to prepare a whole turkey this holiday season—or if everyone at the table wants dark meat—try this recipe for turkey legs from Food and Drink. Brown the turkey legs and set aside. Brown shallots, add wine, stock, rosemary, bay leaves and bacon and boil for 10 minutes. Return the turkey legs to the pot, cover and cook in the over for 90 minutes. While the legs are roasting, brown the mushrooms in butter. When the turkey is done, remove it and the shallots to a platter and discard the rosemary, bay leaves and bacon. Add the mushrooms to the pot and simmer for 15 minutes. Return the turkey and shallots to the sauce, sprinkle with parsley and serve. Cook’s note: I used turkey drumsticks instead of both the drumsticks and thighs. I also used sliced bacon instead of a single piece.

Avoiding Additives and Preservatives

Check the ground spices to make sure they don’t contain colour or anti-caking agents. I used a wine from Frogpond Farm that had a sulfite level below 10 parts per million. I used Better Than Bouillon chicken paste for the stock and Free From bacon. Make sure your butter contains only milk or cream, with no colour added.

Smoky red wine-braised turkey legs

Ingredients:

4 turkey legs, about 5 lbs (2.27 kg) total, thighs and drumsticks separated

2 tsp (10 ml) kosher salt

¼ tsp (1.25 ml) freshly ground black pepper

¾ tsp (3.75 ml) ground allspice

1 tbsp (15 ml) canola or grapeseed oil

12 small shallots, peeled, root end intact

1 bottle (750 ml) Pinot Noir

3 cups (750 ml) homemade chicken stock or 30% reduced‑salt chicken broth

2 sprigs rosemary

2 bay leaves

4 oz (115 g) double-smoked bacon, in one piece

1 tbsp (15 ml) butter

8 oz (225 g) small cremini mushrooms, trimmed

¼ cup (60 ml) chopped parsley

Preparation:

Preheat oven to 325°F (163°C).

Add turkey parts to a large bowl and sprinkle with salt, pepper and allspice.

Set a large Dutch oven over medium heat. Once hot, add oil and brown turkey parts all over, working in batches if necessary, about 12 minutes total per batch. Remove to a plate.

In same pan, brown shallots all over, 6 minutes total. Pour wine and chicken stock overtop, add rosemary, bay leaves and bacon; boil 10 minutes.

Return turkey and juices to pot, cover and place in oven. Cook 1 ½ hours.

Meanwhile, melt butter in a skillet over medium-low heat. Cook mushrooms until browned, about 7 minutes.

Remove turkey and shallots to a platter and tent with foil. Discard rosemary, bay leaves and bacon. Set Dutch oven over medium-low heat, add mushrooms and simmer 15 minutes. Return turkey and shallots to sauce, sprinkle with parsley and serve. Serves 6-8.

From Food and Drink

 

Sun 8 Dec 2024

Lemony Feta-Chicken Meatball Soup with Spinach

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We love soup for supper and this delicious recipe from NYT Cooking combines chicken and feta meatballs with a warming broth flavoured with cumin and turmeric. Make the meatballs and brown them for a few minutes with onions and seasoning. Add the stock and simmer until the meatballs are cooked. Stir in lemon juice and baby spinach and cook until the spinach wilts. Serve garnished with dill.

Avoiding Additives and Preservatives

I used Krinos feta and Better Than Bouillon chicken paste. Both are additive-free. Check the dry spices to make sure they don’t contain additives or preservatives.

Lemony Feta-Chicken Meatball Soup with Spinach

Ingredients:

1 pound (454 g) ground chicken or turkey, preferably dark meat

½ cup (125 ml) crumbled feta

¾ cup (187 ml) old-fashioned rolled oats

1 small red onion, halved (½ diced, and ½ grated, then squeezed with a paper towel to remove excess liquid)

1/3 packed cup (82.5 ml) fresh dill leaves and fine stems, finely chopped

1 tablespoon (15 ml) ground cumin

½ teaspoon (2.5 ml) plus 1 tablespoon (15 ml) ground turmeric

Kosher salt and black pepper

3 tablespoons (45 ml) olive oil

½ teaspoon (2.5 ml) red-pepper flakes, plus more for serving

4 cups (1 L) low-sodium chicken broth or water

4 packed cups (1 L) baby spinach

2 lemons (1 juiced and 1 cut into wedges for serving)

Preparation:

In a medium bowl, add the chicken, feta, ¼ cup (60 ml) oats, the grated onion, most of the dill (reserve about 2 tablespoons/30 ml for garnish), the cumin, ½ teaspoon (2.5 ml) turmeric and 1 teaspoon (5 ml) salt. Gently combine without squeezing too hard or overworking the meat. Lightly wet your palms and shape the meat into small balls, a little smaller than the size of a golf ball, about 1 ½ inches (3.8 cm). You will have approximately 25 balls.

Heat the oil in a large Dutch oven or wide pot over medium until shimmering. Add the diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the remaining 1 tablespoon (15 ml) turmeric and the red-pepper flakes, and stir until fragrant, about 30 seconds. Push the onions to the sides as best you can, then add the meatballs. They will be close together, and that’s OK. Cook until browned on two sides, 5 to 7 minutes total.

Pour in the broth and remaining ½ cup (125 ml) oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened and the meatballs are cooked through, about 4 minutes more.

Stir in the spinach and lemon juice until the spinach is wilted, about 2 minutes more. Adjust the seasoning to taste. Spoon into bowls, top with pepper and the remaining dill. Serve with lemon wedges. Serves 4.

From NYT Cooking

 

Sun 1 Dec 2024

Tomato and Eggplant One-Pot Baked Pasta

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This recipe from Yotam Ottolenghi’s Comfort is exactly what the cookbook title says—comfort food at its best. Roast eggplant pieces for a half hour and then add tomatoes, oregano, basil, garlic, a red chile, tomato paste, sugar, butter and fusilli or other short, dried pasta. Add boiling water, cover and cook for another half hour. Stir and cook, uncovered, for another 10 or 15 minutes. Let it rest for 10 minutes and then serve sprinkled with cheese and fresh herbs. Cook’s note: It took longer than 30 minutes for the pasta to cook; the next time I make this I will partially cook it in boiling water before adding it to the other ingredients.

Avoiding Additives and Preservatives

Unico tomatoes and No Name tomato paste are additive-free. Check the oregano to make sure it does not contain colour or anti-caking agents. Use a butter that contains only milk or cream, with no colour added. Genuine parmesan contains no colour or additives; check for the name on the rind.

The pasta cooks with the sauce in this one-pot meal

Tomato and eggplant one-pot baked pasta

Ingredients:

¼ cup (60 ml) olive oil

2 eggplants, quartered lengthways, then each quarter cut in half widthways (1 lb 2 oz/500 g)

Salt and black pepper

12 ¼ oz (350 g) cherry tomatoes, half sliced, the rest left whole

14 oz (400 g) can diced tomatoes

1 tsp (5 ml) dried oregano

1 cup (20 g) basil leaves, roughly torn, plus a few extra leaves to serve

6 garlic cloves, peeled and thinly sliced

1 red chile, cut in half lengthways, stem left intact

2 tbsp (30 ml) tomato paste

1 tsp (5 ml) icing sugar (or granulated sugar whirred in a food processor until it is powdery)

7 tbsp (100 g) unsalted butter, cut into ¾-inch/2-cm cubes

9 oz (250 g) dried fusilli, or other short, dried pasta

1 2/3 cups (400 ml) boiling water

1/3 oz (10 g) parsley, roughly chopped

1 ½ oz (40 g) parmesan, finely grated

Salt and black pepper

Preparation:

Heat the oven to 425 F (220 C). Put the oil in a large ovenproof sauté pan for which you have a lid, then lay in the eggplants, a teaspoon of salt and a good grind of pepper. Toss to combine, then arrange the eggplants skin side down in the pan. Roast for 30 minutes, until nicely golden and starting to catch in places.

Add the remaining ingredients apart from the water, parsley and parmesan to the pan, then add 1 2/3 cup (400 ml) just-boiled water and stir in a teaspoon of salt and a good grind of pepper. Don’t worry if all the pasta is not completely covered with liquid at this stage. Cover and bake for another 30 minutes, until the tomatoes have cooked down and the pasta is tender.

After the pasta has been in the oven for 30 minutes, give everything a good stir and cook uncovered for a final 10–15 minutes, until the sauce clings to the pasta and is starting to catch in places. Remove, leave to sit for 10 minutes, then serve with the parsley, parmesan and extra basil leaves sprinkled over the top. Serves 4.

From Comfort by Yotam Ottolenghi

 

Sun 24 Nov 2024

Spaghetti with Fresh Sausage

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This recipe from Food and Wine combines fresh sausage meat with a savoury tomato sauce. Marinate the sausage meat in wine, garlic and spices. Brown the sausage and add the vegetables, more wine and tomatoes. Simmer the sauce while you cook the pasta. Add the drained pasta to the sauce along with cheese, basil, parsley and pasta cooking water, if needed. Serve hot, garnished with more basil and parsley.

Avoiding Additives and Preservatives

I used a white wine from Frogpond Farm that has a sulfite count under 10 parts per million. I used Free From hot Italian sausages. Check the dried spices to make sure they don’t contain colour or anti-caking agents. Unico tomatoes are additive-free. Genuine Parmigiano-Reggiano is free of additives; look for the name stamped on the rind.

Make the sauce

Add the cooked pasta

Spaghetti with fresh sausage

Ingredients:

4 garlic cloves, grated (about 1 tablespoon/15 ml)

1 1/3 cups (332.5 ml) dry white wine, divided

1 pound (454 g) sweet Italian sausage, casings removed

1 teaspoon (5 ml) ground fennel

½ teaspoon (2.5 ml) black pepper

½ teaspoon (2.5 ml) crushed red pepper

¼ cup (60 ml) extra-virgin olive oil

1 small yellow onion, finely chopped (about ¾ cup/160 ml)

1 small carrot, finely chopped (about 1/3 cup/82.5 ml)

1 celery stalk, finely chopped (about ¼ cup/60 ml)

1 (28-ounce/796 ml) can whole peeled tomatoes, undrained and crushed

1 (14.5-ounce/411 g) can whole peeled tomatoes, undrained and crushed

1/8 teaspoon (0.6 ml) kosher salt

1 pound (454 g) uncooked spaghetti

2 ounces (57 g) Parmigiano-Reggiano cheese, grated (about ½ cup)

¼ cup (60 ml) chopped fresh basil, plus small leaves for garnish

1 cup (250 ml) chopped fresh flat-leaf parsley, plus more for garnish

Preparation:

Stir together garlic and 1/3 cup (82.5 ml) wine in a large bowl. Add sausage, fennel, black pepper, and crushed red pepper; stir well to combine. Cover and refrigerate for at least 1 hour or up to 12 hours.

Heat oil in a large skillet over medium until shimmering. Increase heat to high, and add sausage mixture; cook, stirring occasionally to break up clumps, until lightly browned, 6 to 7 minutes. Stir in onion, carrot, and celery; cook, stirring often, until softened, about 4 minutes. Add remaining 1 cup wine; cook, scraping up any browned bits on bottom of the skillet, until wine is nearly evaporated, 5 to 6 minutes. Stir in crushed tomatoes with juices and salt. Bring mixture to a simmer over high; reduce heat to medium-low, and simmer, stirring occasionally, until thickened and reduced by about half, 30 to 35 minutes.

Bring a large pot of salted water to a boil over high. Add spaghetti; cook according to package directions for al dente, about 8 minutes. Drain pasta, reserving ½ cup (125 ml) cooking liquid. Stir spaghetti into sauce in skillet; stir in cheese, basil, and parsley. Add reserved cooking liquid, ¼ cup (60 ml) at a time, if needed to thin sauce to desired consistency. Increase heat to medium-high; cook, stirring often, until sauce clings to pasta, about 2 minutes. Garnish with additional basil and parsley. Serve hot. Serves 6.

From Food and Wine

 

Sun 17 Nov 2024

Greek Zucchini Fritters with Garlic Yogurt

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This tasty recipe from Food and Wine would be perfect for your next meatless Monday. Blend yogurt, lemon zest and juice, garlic, salt and pepper to make a sauce. Grate and drain zucchini and mix with eggs, scallions, herbs, feta, panko, salt and pepper. Form into patties and refrigerate for a half hour. Coat patties with more panko and then fry for a few minutes on each side. Cook’s note: I didn’t have yogurt so I made the sauce with mayonnaise, lemon juice and capers. I also omitted the garnish.

Avoiding Additives and Preservatives

Use a yogurt that is free of additives, such as Astro brand. I used Krinos feta. Most brands of panko are additive-free; check the label to make sure.

Fry the fritters for a few minutes on each side

Greek zucchini fritters

Ingredients:

Garlic yogurt

1 cup (250 ml) plain whole-milk strained (Greek-style) yogurt

½ teaspoon (2.5 ml) grated lemon zest plus 2 teaspoons (10 ml) fresh lemon juice

1 garlic clove, grated (about 2 teaspoons/10 ml)

½ teaspoon (2.5 ml) kosher salt

1/8 teaspoon (0.6 ml) black pepper

Zucchini fritters

2 pounds (900 g) zucchini

1 teaspoon (5 ml) kosher salt, divided

2 large eggs

3 medium scallions, thinly sliced (about ¾ cup/187 ml)

3 tablespoons (45 ml) chopped fresh dill

3 tablespoons (45 ml) chopped fresh flat-leaf parsley

2 tablespoons (30 ml) chopped fresh mint

7 ounces (200 g) Greek sheep-milk feta cheese, crumbled

1 ½ cups (375 ml) panko, divided

½ teaspoon (2.5 ml) black pepper

½ cup (125 ml) vegetable oil, divided

Additional ingredients

Capers, fresh dill sprigs, and chopped tomatoes, for garnish

Preparation:

Stir together yogurt, lemon zest and juice, garlic, salt, and black pepper in a medium bowl. Cover and let stand at room temperature to allow flavours to meld, about 1 hour.

Meanwhile, shred zucchini using the large holes of a box grater. You should have about 2 cups (500 ml). Stir together zucchini and ½ teaspoon (2.5 ml) salt in a large colander. Set aside, and let drain until zucchini release liquid, 10 to 15 minutes. Bundle zucchini in a clean kitchen towel, making sure to squeeze out as much liquid as possible.

Whisk eggs in a large bowl; whisk in scallions, dill, parsley, and mint until combined. Stir in drained zucchini, feta, 1 cup (250 ml) panko, black pepper, and remaining ½ teaspoon (2.5 ml) salt until panko is evenly distributed. Divide mixture into 12 balls; form each ball into a 2 ½-inch (6.35-cm) patty. Place on a large, rimmed baking sheet; refrigerate, uncovered, 30 minutes.

Preheat oven to 200 F (93 C). Place a wire rack inside a second rimmed baking sheet and set aside. Place remaining ½ cup (125 ml) panko in a medium-size shallow bowl. Remove patties from refrigerator, and coat tops and bottoms in panko, pressing lightly to adhere. Heat 2 tablespoons vegetable oil in a large skillet over medium. Add three patties to skillet; cook until golden brown on each side, two to three minutes total. Transfer patties to prepared baking sheet; keep warm in preheated oven. Repeat cooking process with remaining patties. Garnish fritters with capers, dill sprigs, and chopped tomatoes. Serve with garlic yogurt. Serves 6.

From Food and Wine

 

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