New Finds


This recipe from Ina Garten’s new cookbook Cook Like a Pro, is based on the farro salad served at New York City’s Charlie Bird restaurant. Farro is cooked in apple juice or cider, then tossed with a lemony vinaigrette, pistachios, parsley, mint, tomatoes and radishes. Delicious!

Avoiding Additives and Preservatives

I used pure apple juice instead of cider. Be sure to use freshly squeezed lemon juice, genuine Parmesan cheese that does not contain additives and pistachios with no colour or preservatives added.

This salad contains arugula, herbs, tomatoes, radishes and pistachios.

Toss the cooked farro with the vinaigrette and let stand for 15 minutes.

Charlie Bird's Farro Salad

Ingredients:

1 cup (250 ml) pearled farro (6 ounces/170 g)

1 cup (250 ml) fresh apple cider

2 bay leaves

Kosher salt and freshly ground black pepper

½ cup (125 ml) good olive oil

¼ cup (60 ml) freshly squeezed lemon juice

½ cup (125 ml) roasted, salted pistachios, whole or chopped

1 cup (250 ml) roughly chopped fresh parsley

1 cup (250 ml) roughly chopped fresh mint leaves

1 cup (250 ml) cherry or grape tomatoes, halved through the stem

1/3 cup (85 ml) thinly sliced radishes (2 to 3 radishes)

2 cups (500 ml) baby arugula

½ cup (125 ml) shaved Italian Parmesan cheese

Flaked sea salt, such as Maldon

Preparation:

Place the farro, apple cider, bay leaves, 2 teaspoons (10 ml) salt, and 2 cups (500 ml) water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.)

Drain the farro and transfer to a large serving bowl. Discard the bay leaves.

Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon (5 ml) salt, and ½ teaspoon (2.5 ml) pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool. Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes.

Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately. Serves 6.

From Cook Like a Pro by the Barefoot Contessa

This is a delicious recipe from Food and Wine that combines spicy beef with fresh greens and herbs. The ingredient list may seem long, but the dish comes together quickly once you have everything ready to go.

Avoiding Additives and Preservatives

I have never been able to find additive-free oyster sauce, so I make my own. The recipe is below. Use tamari instead of soy sauce because it contains alcohol as a preservative instead of sodium benzoate. I use Cock brand fish sauce and Marukan rice vinegar.

Marinate beef for 20 minutes

Combine salad ingredients

Sear the beef quickly

Shaking Beef

Ingredients:

Oyster Sauce

1 ½ tablespoons (25 ml) soy sauce

1 tablespoon (15 ml) sugar

1 ½ teaspoons (7 ml) cornstarch

Beef

1 ½  tablespoons (25 ml) oyster sauce, plus more to taste

1 tablespoon (15 ml) soy sauce

1 ½ teaspoons (7.5 ml) granulated sugar

1 ½ teaspoons (7.5 ml) cornstarch

1 teaspoon (5 ml) fish sauce

½ teaspoon (2.5 ml) freshly ground black pepper

2 garlic cloves, smashed

1 ½ pounds (680 g) boneless rib eye steak or New York strip steak, trimmed and cut into ¾ – to 1-inch pieces (1.9- to 2.5-cm)

Salad

¼ cup (60 ml) thinly sliced red onion or shallot

2 tablespoons (30 ml) water

1 ½ tablespoons (25 ml) unseasoned rice vinegar

1 ½ teaspoons (7.5 ml) granulated sugar or honey

1/8 teaspoon (0.65 ml)  fine sea salt

1/8 teaspoon (0.65 ml) freshly ground black pepper

4 cups (1 L) lightly packed watercress, baby arugula, or other salad greens

1 cup (250 ml) torn radicchio or 8 halved cherry tomatoes

¼ cup (60 ml) fresh mint, basil, or other herb leaves, torn

2 tablespoons (30 ml) canola oil or other neutral oil (such as grapeseed)

Preparation:

Make the oyster sauce

Combine all ingredients in a small bowl.

Make the beef

Stir together oyster sauce, soy sauce, sugar, cornstarch, fish sauce, pepper, and garlic in a medium bowl. If a saltier finish is desired, add up to 1 ½ teaspoons (7.5 ml) more oyster sauce. Add beef, toss well to coat, and let marinate 20 minutes at room temperature.

Make the salad

Rinse onions in a strainer under cold running water for about 10 seconds; set aside. Whisk together 2 tablespoons (30 ml) water, vinegar, sugar, salt, and pepper in a large bowl until sugar is dissolved. Add onion; top with watercress, radicchio, and herbs. Do not toss.

Heat a large, heavy skillet over high, and add oil. When oil is shimmering, carefully add beef in a single layer. Cook, shaking pan every 30 to 60 seconds, until seared on all sides and meat reaches desired degree of doneness, 3 to 4 minutes for medium-rare. Remove from heat. Quickly toss salad, and transfer to a platter or serving dish. Pile cooked beef and juices on salad, and serve immediately. Serves 4.

From Food and Wine

This sheet pan chicken recipe from the New York Times cooks the chicken with grapes, but I switched them out for asparagus and broccoli added to the pan for the last 15 minutes of cooking.

Avoiding Additives and Preservatives

Check the za’tar to make sure it doesn’t contain preservatives or anti-caking agents. I used Bart’s Blends. Grapes are often treated with preservatives, which is why I don’t cook with them.

Arrange chicken and other ingredients on baking sheet

Roast until the chicken is cooked and the vegetables are tender

Sheet pan chicken with shallots

Ingredients:

2 ½ to 3 pounds (1.13 to 1.36 kg) bone-in, skin-on chicken thighs, patted dry

3  tablespoons (45 ml) olive oil

2  garlic cloves, finely chopped

1  tablespoon (15 ml) za’atar (optional)

Kosher salt and black pepper

6  medium to large shallots, peeled and quartered root to stem

8  ounces (226 g) seedless red or green grapes, or a combination of both, broken into small clusters on the vine

4 to 5 sprigs thyme, plus 2 teaspoons (10 ml) finely chopped thyme

Flaky salt, for serving

Preparation:

Heat the oven to 425 degrees F (218 C). In a large bowl, toss together the chicken with 1 tablespoon (15 ml) olive oil, garlic and za’atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.

Nestle the chicken skin side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes begin to soften and caramelize around the edges of the pan.

Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt. Serves 4-6.

From the New York Times

This recipe was one of the most popular on the New York Times cooking website in 2018. It’s easy to see why: chicken cutlets bathed in a butter-lemon-wine sauce are fast enough for a weeknight supper and fancy enough to serve at a dinner party.

Avoiding Additives and Preservatives

I used Imagine Organic brand chicken stock and a white wine from Frogpond Farm. Be sure to use freshly squeezed lemon juice.

Use chicken cutlets or cut chicken breasts in half horizontally

Quickly brown the cutlets

When the sauce is ready, return the cutlets to the pan and heat through

Chicken Francese

Ingredients:

2 eggs

2 tablespoons (30 ml) whole milk

1 teaspoon (5 ml) salt, plus more for seasoning

½ teaspoon (2.5 ml) ground black pepper, plus more for seasoning

1 cup (250 ml) all-purpose flour

⅓ cup (82.5 ml) olive oil

⅓ cup (82.5) vegetable oil

4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)

3 to 6 tablespoons (45 to 90 ml) unsalted butter

1 lemon, thinly sliced, seeds removed (optional)

½ cup (125 l) dry white wine

Freshly squeezed juice of 1 lemon, more to taste

2 cups (500 ml) chicken stock

3 to 4 tablespoons (45 to 60 ml) freshly minced parsley

Preparation:

In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.

In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.

Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.

When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.

If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons (45 ml) of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.

Add 3 tablespoons (45 ml) of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.

Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving. Serves 4.

From the New York Times

This luscious pasta from Food and Drink is comfort food at its best. Cooked pasta is mixed with crisp bacon, pepper, butter, shallots, white wine, cream and asiago cheese. Garnish with more bacon, cheese and pepper and enjoy!

Avoiding Additives and Preservatives

Look for bacon preserved with celery salt instead of nitrites, butter that contains only cream and Asiago without any colour or preservatives added. I used a white wine from Frogpond Farm with a sulfite level below 10 parts per million.

This luscious pasta dish is made with bacon, pepper, cream, wine, shallot and Asiago cheese

Cook bacon until crisp

Add shallot and then cream, cooked pasta, pepper and cheese

Bow-tie pasta with crispy bacon and peppery Asiago sauce

Ingredients:

8 cups (2 L) bow-tie pasta, cooked according to package directions

Salt

1 tbsp (15 ml) olive oil

1 tbsp (15 ml) whole white or black peppercorns

2 cups (500 ml) diced bacon, about 17 to 17 ½ oz (485 to 500 g)

1 tbsp (15 ml) butter

1 shallot, finely chopped

½ cup (125 ml) dry white wine

¾ cup (175 ml) 35% (whipping) cream

2 cups (500 ml) grated Asiago, plus more for garnishing if desired

Preparation:

Cook pasta according to package directions in well-salted water. Just before draining pasta, collect and reserve about ¼ to ½ cup (60 to 125 ml) of the salty, starchy pasta water.

Add drained pasta to a large bowl, drizzle with about 1 tbsp (15 ml) olive oil, and toss to coat. Cover and set aside at room temperature. The oil will prevent the pieces of pasta from sticking together.

Add the whole peppercorns to a heavy-duty freezer bag and smash with a wooden mallet or rolling pin, to just coarsely crack; set aside.

Into a very large skillet over medium heat, add the diced pancetta; stir occasionally and fry until the pancetta is beginning to crisp up and render its fat—about 10 minutes. Using a slotted spoon, lift out about one-third of the fried pancetta and set aside on paper towel to drain; you’ll use this as a finishing garnish.

Drain and save excess fat from the skillet, leaving about 1 tbsp (15 ml). Save the pancetta fat for roasting potatoes or frying eggs.

Add the cracked peppercorns, butter and shallot to the skillet; stir and fry until the shallot becomes translucent, about another 5 minutes.

Add the white wine; stir and scrape up the cooked-on tasty pancetta bits from the bottom of the skillet.

Reduce heat to medium-low. Add the cream, cooked pasta and reserved pasta water a bit at a time, stirring until pasta is creamy and coated.

Remove from heat, add the grated cheese, stir to combine, taste and adjust for saltiness. Serve at once garnished with a few crispy bits of pancetta and more cheese on top. Serious pepper fans can bring the grinder to the table. Serves 6.

From Food and Drink

This recipe from Simple, by Yotam Ottolengthi, is a nice break from the rich food we’ve all been eating over the holidays. Fish cakes are topped with yogurt, onion, mango and chile and served on corn tortillas. It looks and tastes great. I omitted the mango.

Avoiding Additives and Preservatives

Make sure the yogurt and tortillas are additive-free. I make my own tortillas with masa harina flour, salt and water.

Prepare onion, chile and yogurt

Form fish mixture into round cakes and fry

Cook for about three minutes per side

Place fish cake on tortilla and top with yogurt, onion and chile

Ingredients:

1 lb (450 g) sustainably sourced plaice fillets (or similar white fish), skinned, pin-boned and cut into 1-inch (2-3cm) chunks
1 garlic clove, peeled and crushed
1 egg
1½ tsp (7.5 ml) cumin seeds, toasted and finely crushed
4 limes, zest finely grated, then cut into halves, to serve
Salt
1 cup (20 g) coriander leaves, finely chopped
½ cup (125 g) Greek-style yogurt
½ red onion, peeled and very finely sliced (use a mandolin, ideally)
⅓ mango, peeled and cut into julienne strips
1 red chile, deseeded and cut into julienne strips
3 tbsp (45 ml) vegetable oil
12 corn tortillas (6-inch/15cm-wide ones)

Preparation:

Put the fish, garlic and egg in the bowl of a food processor with a teaspoon (5 ml) of cumin, three-quarters of the lime zest and three-quarters (3.75 ml) of a teaspoon of salt. Blitz briefly to a rough paste, then tip into a medium bowl. Stir in half the coriander, then form the mix into 12 round fishcakes. Refrigerate for at least 15 minutes (and up to four hours), to firm up.

In a small bowl, mix the yogurt with the remaining half-teaspoon (2.5 ml) of cumin, the remaining lime zest and an eighth of a teaspoon of salt (0.6 ml).

In a second small bowl, combine the onion, mango and chile.

Heat the oil in a large, nonstick frying pan on a medium-high flame, then fry the fishcakes in batches for two to three minutes a side, until golden-brown and cooked through. Transfer to a plate lined with kitchen paper.

Warm the tacos in a dry frying pan or in the oven and cut the fishcakes in half. Top each taco with two fishcake halves and a spoonful each of the yoghurt and the mango salsa, and sprinkle with coriander. Serve with a lime half. Makes 12 tacos.

From Simple by Yotam Ottolenghi

I know you’re focused on the holiday feast today, but keep this recipe in mind for later on in the week when you are looking for delicious ways to use up the leftover turkey. Cook bacon, mushrooms and onion, add spices, flour, stock and leftover turkey, pour into a baking dish and top with a simple all-butter piecrust. Comfort food at its best.

Avoiding Additives and Preservatives

Your butter should contain only one ingredient – cream. Look for nitrite-free bacon and a preservative-free stock such as Imagine Organic brand. I used a low-sulfite wine instead of Marsala and Eden Organic  brand red wine vinegar instead of sherry vinegar.

Saute bacon, onions and mushrooms

Add flour, stock and turkey

Transfer filling to baking dish

Roll out dough and place over filling

Modern turkey pot pie

Ingredients:

All-butter piecrust

1 ¼  cups (150 g) all-purpose flour

¼  (1.25 ml) teaspoon fine sea salt

10  tablespoons (150 ml) unsalted butter, cold and cut into cubes

2 to 4  tablespoons (30 to 60 ml) ice water, as needed

Turkey filling

1  tablespoon (15 ml) vegetable oil

1  garlic clove, peeled and smashed

6  ounces bacon (170 g) or pancetta, preferably thick-cut, sliced into strips

1  medium onion, chopped

8  ounces (226 g) mushrooms, such as button or cremini, thickly sliced

¼  cup (60 ml) all-purpose flour

1  teaspoon (5 ml) dried thyme

½  teaspoon (2.5 ml) paprika

Salt and ground black pepper

1 pound (454 g) cooked turkey, cut into bite-size pieces

2  tablespoons (30 ml) butter

2 ½  cups (625 ml) rich chicken stock

¼  cup (60 ml) Marsala, Madeira or sherry

1  tablespoon (15 ml) sherry vinegar

2  tablespoons (30 ml) finely chopped parsley, more for garnish

1  9-inch (23-cm) pie crust, chilled

1  egg, beaten with 1 tablespoon (15 ml) water

Preparation:

All-butter piecrust

In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon (15 ml) at a time, and pulse until the dough just comes together. It should be moist, but not wet.

Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Turkey filling

Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.

Combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper.

In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add flour mixture. Cook, stirring, until flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Stir in cooked turkey meat and heat through. Turn off heat and stir in parsley.

Heat oven to 400 degrees F (204 degrees C).

Transfer turkey and sauce to 9-inch (23-cm) round pie dish or 8-inch (20-cm) square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.

Bake until crust is browned and filling is bubbling, 20 to 30 minutes.

Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley. Serves 6.

Adapted from the New York Times

I was a bit skeptical about this recipe from Canadian Living, but now it’s my go-to roast turkey recipe. Believe it or not, a 12-lb/5.4 kg spatchcocked turkey (one with the backbone removed and flattened) cooks in 90 minutes. It also cooks evenly, so the breasts don’t dry out by the time the legs are cooked. And butter and sage rubbed under the skin makes the meat even more moist and flavourful. Ask your butcher to spatchcock the turkey or do it yourself with a pair of kitchen shears. It does take some brute strength, but lean hard on the bird to flatten it. I spatchcocked the turkey a day in advance so I could use the backbone to make the stock for the gravy and refrigerate it overnight.

Avoiding Additives and Preservatives

I use Imagine Organic brand stock, Ace Bakery bread, Craisins, Free From breakfast sausages and Gay Lea butter.

Remove backbone, flatten turkey and rub butter and sage under the skin

A spatchcocked turkey turkey cooks quickly and evenly

Ingredients:

Turkey stock

2 teaspoons (10 ml) canola oil

Reserved turkey back, giblets and neck

1 onion, chopped

2 bay leaves (optional)

1 900 ml pkg (30 oz) no-salt-added chicken broth

Stuffing

1 loaf white bread , cut in 1-inch (2.5 cm) cubes (about 20 cups/5 L)

½ cup (125 ml) dried cranberries

1 tablespoon (15 ml) olive oil

6 small breakfast sausages , casings removed

¼ cup (60 ml) butter

1 onion , chopped

1 leek (white and light green parts only), chopped

¾ teaspoons (3.75 ml) salt , divided

2 cloves garlic , minced

½ cup (125 ml) chopped parsley leaves

¼ cup (60 ml) chopped sage leaves

1 tablespoon (15 ml) thyme leaves

2 cups (500 ml) no-salt-added chicken broth , warmed, divided

3 eggs

½ teaspoon (2.5 ml) pepper

Turkey

3 ribs celery , cut in chunks

2 onions , cut in wedges

10 sprigs thyme

1 whole turkey (12 to 14 lbs/5.4 to 6.3 kg)

¼ cup (60 ml) unsalted butter, softened

4 to 6 sage leaves (optional)

2 tablespoons (30 ml) canola oil

1 tablespoon (15 ml) each kosher salt and pepper

Gravy

¼ cup (60 ml) butter

5 tablespoons (75 ml) all-purpose flour

Strained pan juices from roast spatchcock turkey

pinch each salt and pepper

Preparation:

Turkey stock

In large pot, heat oil over medium heat. Roughly chop turkey back and neck into 2 to 3 pieces each; add to pot with giblets and cook, turning occasionally, until browned all over, 5 to 7 minutes. Remove to bowl. Add onion to pot; cook until golden, about 3 minutes. Return turkey bits and any juices to pot. Add bay leaves (if using) and chicken broth, scraping up browned bits. Bring to boil; reduce heat and simmer for 40 minutes.

Strain through fine-mesh sieve into bowl. Skim off any fat on surface. (You should have about 4 cups/1L stock.)

Stuffing

Preheat oven to 400°F (204°C). Mist 13- x 9-inch (33- x 22-cm) baking dish with cooking spray or brush with canola oil. Place bread on baking sheet; bake until lightly toasted, about 5 minutes. Let cool. Place bread and cranberries in large bowl.

Meanwhile, in large skillet, heat oil over medium-high heat. Add sausages; cook, breaking up with wooden spoon, until browned, about 4 minutes. Transfer to bowl with bread mixture; stir to combine.

In same skillet, melt butter over medium heat. Add onion, leek and ¼ tsp (1.25 ml) of the salt; cook, stirring occasionally, until softened, about 10 minutes. Add garlic, parsley, sage and thyme; cook until fragrant, about 1 minute. Add ¼ cup (60 ml) of the chicken broth, scraping up browned bits. Scrape into bowl with bread mixture; stir to combine.

In separate bowl, whisk together remaining 1 ¾ cups (438 ml) chicken broth, eggs, remaining ½ tsp (2.5 ml) salt and pepper until thoroughly combined. Drizzle over bread mixture, tossing until coated and egg mixture is absorbed. Transfer to prepared dish. Cover tightly with foil; bake until thermometer inserted in centre reads 165°F (74°C), about 20 minutes. Uncover and bake until top is golden and crisp, 25 to 30 minutes. Let cool for 20 minutes before serving. Serves 12.

Turkey

Position rack in lower third of oven; preheat to 450°F (232°C). Line large rimmed baking sheet with overlapping foil; scatter celery, onions and thyme over pan and set large rack over vegetables.

Pat turkey dry with paper towel. Remove giblets and neck from turkey; reserve for use in gravy. Place turkey breast side down on cutting board. Using poultry shears, cut along each side of backbone; remove backbone and add to giblets and neck. Turn turkey breast side up. Press firmly on each half of turkey breast to flatten.

Place turkey on rack on prepared pan, breast side up; tuck wing tips under. Loosen breast skin and rub butter between skin and flesh; slide in sage (if using). Brush turkey skin with oil; sprinkle with salt and pepper.

Roast turkey for 70 minutes, covering with foil if browning too quickly.

Reduce heat to 400°F (204°C); rotate pan and cook until instant-read thermometer inserted in thickest part of breast reads 170°F (77°C) and in thickest part of thigh reads at least 180°F (82°C), 15 to 20 minutes.

Loosely tent turkey with foil; let rest at least 15 minutes before transferring to cutting board to carve. Carefully scrape vegetables and pan drippings through fine-mesh sieve into bowl; skim off excess fat and reserve pan juices for gravy. Serves 12.

Gravy

In saucepan, melt butter over medium heat. Sprinkle in flour; stir until light brown, 1 to 2 minutes. Whisk in ½ cup of the turkey stock until absorbed; whisk in ½ cup more stock until smooth. Gradually whisk in remaining stock; bring to boil. Reduce to simmer; cook until thickened slightly and reduced to 2 ½ cups, 20 to 25 minutes.

Stir pan juices into gravy; bring to boil. Reduce to simmer; cook, stirring often, for 5 minutes. Stir in salt and pepper, but taste before seasoning; if you use flavourful stock and pan juices, you may not need added salt. Serves 12.

From Canadian Living

I’m a big fan of the Barefoot Contessa, especially her chicken recipes. This one does not disappoint. Warm minced garlic in oil, then add lemon zest, juice, wine, oregano and thyme. Pour over chicken pieces, bake and enjoy!

Avoiding Additives and Preservatives

I used a white wine from Frogpond Farm with a sulfite level lower than 10 parts per million. Be sure to use fresh lemon juice.

Pour sauce over chicken and bake until done

Ina Garten's lemon chicken

Ingredients:

¼ cup (60 ml) olive oil

3 tablespoons (45 ml) minced garlic, 8-9 cloves

⅓ cup (85 ml) dry white wine

1 tablespoon (15 ml) lemon zest, from about 2 lemons

2 tablespoons (30 ml) freshly squeezed lemon juice, about 1 lemon

1 ½ teaspoons (7.5 ml) dried oregano

1 teaspoon (5 ml) fresh thyme leaves

Salt and pepper to taste (optional)

4 boneless, skin-on chicken breasts, 4 bone-in, skin-on chicken thighs, or 2 skin-on half chickens, patted dry

Slices lemon, from remaining lemon after zesting

Preparation:

Preheat the oven to 400°F/204°C.

In a small sauce pan, warm the oil over low heat. Add the garlic and stir until fragrant. Do not let the garlic brown. Remove from heat.

In a small bowl, stir together the wine, lemon zest and juice, oregano, and thyme.

Whisk the wine mixture into the warm oil. Season with salt and pepper to taste.

In an oven safe-baking dish, pour in about half of the wine and oil mixture. Place the chicken over the sauce, skin side up. Tuck the lemon slices under the chicken skin. Season the skin with salt and pepper, if using. Pour the remaining wine and oil mixture over the chicken.

Cook times: boneless skin-on chicken breasts: 30 – 40 minutes; boneless skinless chicken breasts: 25 – 35 minutes; bone-in, skin-on chicken thighs: 40 – 50 minutes; skin-on half chickens: 45 – 55 minutes. Serves 4.

From Ina Garten, the Barefoot Contessa

This dish from The New York Times brims with flavour from fresh herbs, lime and crunchy carrots. Marinate the pork briefly and then sear until it’s still slightly pink in the middle. Slice and add to sauce, cooked rice noodles, carrots and herbs.

Avoiding Additives and Preservatives

Use freshly squeezed lime juice and a fish sauce with no preservatives or MSG, such as Cock brand.

Make the sauce

Marinate the pork in a little of the sauce

Add the carrots to the remaining sauce

Cook the pork in a skillet until just a hint of pink remains, then slice

Chop the herbs and slice the lime

Add cooked rice noodles, pork and herbs to the sauce and toss before serving

Ingredients:

⅓  cup (83 ml) fish sauce

¼  cup (60 ml) dark, pure maple syrup

2  tablespoons (30 ml) canola or other neutral oil

Black pepper

2  large shallots, thinly sliced (¾ cup/180 ml)

1  long red finger chile, thinly sliced (⅓ cup/83 ml)

3  small garlic cloves, minced (1 tablespoon/15 ml)

4  thin (½-inch/1.25 cm) boneless pork chops (¾ to 1 pound/340 to 454 g total)

⅓  cup (83 ml) fresh lime juice (from about 3 limes), plus lime wedges for serving

3  carrots, peeled and julienned (2 cups/500 ml)

Kosher salt

8 to 9  ounces (226 to 255 g) thin rice vermicelli noodles

2  packed cups (500 ml) torn fresh herbs, such as cilantro, basil and dill (2 ½ ounces/71 g), plus more for garnish

Preparation:

Whisk the fish sauce, syrup, 1 tablespoon oil, and ½ teaspoon pepper in a large bowl. Stir in the shallots, chile and garlic. Transfer 2 tablespoons liquid to a large shallow dish and add the pork. Turn to evenly coat and let stand until ready to cook.

Stir the lime juice into the sauce in the bowl. Add the carrots and toss until evenly coated. Let stand.

Bring a large saucepan of water to a boil. Meanwhile, heat a large skillet over medium-high heat. Season the pork with salt and pepper. Heat the remaining tablespoon (15 ml) oil in the skillet and swirl to coat the bottom. Add the pork and cook, turning once, until seared and just rosy in the center, 2 to 4 minutes per side. Transfer to a plate and let stand.

Put the noodles in the boiling water, stir well, and remove from the heat. Let stand until softened, 3 to 5 minutes. Drain very well, then transfer to the sauce in the bowl. Toss until evenly coated.

Cut the pork into thin slices and add to the noodles with any accumulated juices. Toss well. Toss in the herbs until well mixed. The mixture may look a bit soupy. As it sits and cools, the noodles will absorb the liquid. Serve hot, warm, or at room temperature with more herbs and lime wedges. Serves 4.

From the New York Times

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