Eye for a Recipe

I have written before about one of my favourite cookbooks, Lucy Waverman’s A Matter of Taste. I like it so much because it is organized by season and suggests complete menus, including wine pairings. This is one of my favourite springtime recipes from the book. Bone-in chicken breasts or thighs are marinated in maple syrup, cider vinegar, oil, chili power and lemon zest and then baked. The chicken is served with a peppery watercress and red onion salad and either rice or orzo. It’s fast, it’s easy and it tastes great. You can use regular chili powder, or smoky chipotle chili powder.

Marinate the chicken for 30 minutes

Maple and chili-infused chicken with watercress salad

To avoid additives and preservatives in this recipe, use pure maple syrup and balsamic vinegar with no sulfites added. You might also want to check the label on the chili powder to make sure no anti-caking agents or colour have been added.

Ingredients:

Chicken

1/2 cup maple syrup

1/4 cup cider vinegar

2 tbsp vegetable oil

1 tbsp chili powder

1 tbsp grated lemon zest

Salt and freshly ground pepper

4 chicken breast halves, or thighs, on bone, with skin on

Watercress Salad

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp maple syrup

Salt and freshly ground pepper

1 bunch watercress, trimmed

1/2 cup thinly sliced red onions

Preparation:

Preheat oven to 400 degrees. Combine maple syrup, vinegar, oil, chili powder, lemon zest, salt and pepper. Place chicken, skin side up, in a foil-lined baking dish just large enough to hold the chicken in a single layer. Pour marinade over chicken. Marinate for 30 minutes at room temperature. Bake chicken in marinade for 30-45 minutes, or until juices are clear. While chicken is baking, prepare salad dressing by combining oil, vinegar, maple syrup, salt and pepper. Toss watercress and onions with dressing. Serve salad on individual plates and top with chicken. Serves 4.

From A Matter of Taste by Lucy Waverman

This is a delicious recipe for jerk marinade from my friend Ken Harper, who is a chef in the Ottawa area (chopchop.ca). This marinade can be used for pork or chicken, which can then be grilled or roasted. You can marinate the poultry or meat for a few hours or overnight and can vary the heat to your taste. I made it recently with pork tenderloin and it was great.

The tenderloin is marinated for a few hours or overnight

To avoid additives or preservatives in this recipe, make sure none of the spices have artificial ingredients added and be sure to use freshly squeezed orange and lime juice.

Let the pork rest for 10 minutes before slicing

I served the pork with yam frites and coleslaw.

Jerk pork tenderloin with yam frites and coleslaw

Ingredients:

2 bunches green onions

1 tbsp allspice

1 tsp grated nutmeg

1 tsp ground cinnamon

1 3 inch piece of ginger root peeled and finely grated

1 scotch bonnet pepper

2 tbsp fresh  thyme leaves

juice of 1 orange

juice of 1 lime

4 garlic cloves

1 tbsp brown sugar

1 tbsp canola oil

1 1/2 tbsp sea salt

1 pork tenderloin

Preparation:

Place all ingredients except pork in food processor and pulse into a coarse paste. Cover pork with marinade and refrigerate for a few hours or overnight. Preheat over to 400 degrees. Place tenderloin, covered in marinade, on foil-lined baking sheet and roast until internal temperature reaches 145 degrees, about 25 minutes. Let rest, loosely covered with foil, for 10 minutes before slicing.

One of my favourite cookbooks is A Matter of Taste by Lucy Waverman, who developed the recipes, and James Chatto, who suggests the wine pairings. I like this cookbook because it is organized by season and suggests full menus – from starters to dessert – as well as wine suggestions. This braised chicken dish combines inexpensive chicken thighs, dried figs and olives for a sweet and savoury dish that would be great for a casual dinner party.

Roast halved and seeded cherry tomatoes until slightly dried out

Brown skinless, boneless chicken thighs

Pour sauce over chicken and scatter figs, olives and tomatoes on top

To avoid additives and preservatives in this recipe, make sure the dried figs do not contain sulfites and that the wine and balsamic vinegar have no sulfites added. Use an organic chicken stock, such as Imagine brand. Look for olives without preservatives, such as Pilaros brand.

Serve with vegetable-studded couscous

Ingredients:

1 cup cherry tomatoes, halved and seeded

3 tbsp olive oil, divided

1 cup dried figs, quartered

1 cup white wine

1 tbsp paprika

2 tsp ground ginger

1 tsp dried thyme

¼ tsp cayenne

Salt and pepper to taste

3 lbs boneless, skinless chicken thighs, halved

1 cup chopped onions

2 tsp chopped garlic

2 cups chicken stock

2 tbsp balsamic vinegar

1 tbsp tomato paste

1 cup pitted olives, cut in half if large

2 tbsp chopped parsley

Preparation:

Preheat the oven to 325F.

Toss cherry tomatoes with 1 tbsp olive oil. Place cut side up on a baking sheet and roast for about 20-25 minutes, or until slightly dried out.

Prepare figs while tomatoes are roasting by combining figs and wine in a small pot. Bring to a boil and boil for 1 minute. Remove from heat and let sit for 20 minutes. Strain and reserve figs and soaking liquid separately.

Combine paprika, ginger, thyme, cayenne and salt and pepper. Season chicken with half the seasoning mix.

Heat remaining 2 tbsp oil in a large skillet over medium-high heat. Brown chicken in batches for 1-2 minutes per side, or until golden. Transfer chicken to casserole. Drain all but 1 tbsp fat from skillet.

Add onions, garlic and remaining seasoning mix to skillet and sauté for 3 minutes, or until softened. Add reserved soaking liquid, chicken stock, vinegar and tomato paste and bring to a boil. Pour sauce over chicken and scatter with figs and olives.

Cover and bake for 10 minutes. Add tomatoes and bake, uncovered, fro 10-15 minutes longer, or until chicken is done. Taste for seasoning and sprinkle with parsley. Serves 6.

From Lucy Waverman’s A Matter of Taste

I haven’t been posting too often these days because of a work project that is keeping me out of the kitchen. Things should be back to normal in a few weeks. In the meantime, when I am able to cook, I am making recipes that get dinner on the table quickly. One of the fastest and most inexpensive meals you can make is this recipe for Mussels with Black Bean Sauce from Bonnie Stern. You can serve the mussels over pasta or rice or just have them with crusty bread.

The leeks and peppers are sautéed with the seasonings.

Leeks and peppers are sauteed with ginger and garlic

Add the mussels, bring to boil and cover.

Prior to cooking, discard any mussels that don't close when you tap them

When the mussels open they are cooked.

Once they are cooked, discard any mussels that remain closed

Sprinkle with cilantro and serve.

Serve over rice or pasta, or just with crusty bread

To avoid additives and preservatives in this recipe, use all-natural chili paste (I use Thai Kitchen brand), fermented black beans (I use dried fermented beans), fresh lemon juice, tamari soy sauce, organic chicken stock (try Imagine brand) and rice vinegar without preservatives or sulfites (I use Marukan brand).

Ingredients:

4 lbs. mussels

2 tsp vegetable oil

3 cloves garlic, finely chopped

1 tbsp finely chopped ginger root

3 green onions, chopped

½ tsp hot chili paste

2 tbsp fermented black beans, rinsed and chopped

1 tsp grated lemon peel

2 leeks or small onions, trimmed and thinly sliced

2 sweet peppers, thinly sliced

½ cup chicken stock, fish stock, dry white wine or water

2 tbsp rice vinegar

1 tbsp soy sauce

2 tsp sesame oil

¼ cup chopped cilantro or parsley

Preparation:

Clean mussels and discard any that have broken shells or that do not close when lightly tapped.

Heat vegetable oil in a wok or Dutch oven on medium-high heat. Add green onions, ginger, garlic, chili paste, black beans and lemon peel. Stir-fry for 30 seconds, or until very fragrant.

Add leeks and red peppers and cook for 2 minutes, or until vegetables are slightly wilted.

Add stock, water, vinegar, soy sauce and sesame oil. Stir well and bring to a boil.

Add mussels and return to a boil. Cover and cook for 5 to 7 minutes, or until mussels have opened and are thoroughly cooked (discard any mussels that do not open). Stir well. Sprinkle with cilantro. Serves 6-8 as a main course or 8-10 as an appetizer.

From Bonnie Stern’s Simply HeartSmart Cooking

Just one more week until Valentine’s Day – the biggest chocolate day of the year. To really impress your valentine, why not make chocolate truffles? The secret to making great truffles is to use the very best chocolate you can find. I usually buy mine from a Belgian chocolate shop. Not only is the chocolate delicious, it is free of additives, preservatives and artificial flavour. Also buy the best cocoa powder available, as the cheaper ones may contain artificial ingredients.

Classic chocolate truffles

Ingredients:

1 cup heavy cream (whipping cream)

4 tbsp unsalted butter

2 tsp light corn syrup

28 oz finely chopped semisweet chocolate

1 cup Dutch-process cocoa powder, sifted

Preparation:

In a small saucepan, bring cream, butter and corn syrup to a full boil over medium heat. Turn off heat. Add 16 oz chocolate; gently swirl pan to cover chocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes.

Pour hot cream, butter and corn syrup over chocolate

Slowly whisk until combined. Transfer mixture to large bowl; refrigerate, stirring every 15 minutes.

Whisk cream and chocolate until combined

After 45 minutes, mixture will thicken quickly, so stir every 3 to 5 minutes until thick enough to scoop, 10 to 20 minutes more. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to parchment-lined baking sheet.

Chill until firm, but not hard, about 10 minutes. Remove from refrigerator; roll in palms to form a ball, and press gently with fingers to create irregular shapes. Chill until ready to dip, up to 1 week.

Place remaining chocolate in a heatproof bowl over a pan of simmering water; stir occasionally until chocolate melts. Remove from heat; cool slightly.  Place cocoa powder in small bowl. Remove centres from refrigerator. Using one hand, dip one centre into melted chocolate, then roll around in your hand to coat evenly, letting excess drip back into pan. Place truffle in cocoa. With your clean hand, cover truffle with cocoa. Let sit in bowl 20 seconds.

Lift out, and set on parchment-lined baking sheet. Repeat with remaining truffles. If your kitchen is warm, refrigerate 5 minutes to set. You can store the truffles in an airtight container up to 1 week at a cool room temperature.

From the December 2002 issue of Martha Stewart Living.

I serve this delicious Indian side dish from the October 1999 issue of Bon Appetit with Tandoori chicken and lamb and also with Chicken with Lemon and Spices (see previous post). It is colourful, tasty and quick to make. Some purchased curry powders contain colour, so I was happy to see that the seasoning for this dish was made from scratch. To make this recipe spicier, add hot pepper flakes or cayenne pepper.

Indian potatoes, peas and cauliflower

Ingredients:

2 tablespoons vegetable oil
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1 tablespoon minced fresh ginger
4 cups cauliflower florets, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 cup water
1/2 cup frozen peas, thawed

Preparation:

Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper. Serves 4.

From the October 1999 issue of Bon Appetit

It’s been ages since my last post, because we have been in the process of moving. We are keeping our house, but now also have an apartment in the city. It’s great – but with no barbecue and an electric range instead of gas, I need to change my cooking style a bit. The good news is that we are near a Whole Foods store, meaning a whole new range of products that are free of additives and preservatives.

One of the first meals I made in the apartment was this Indian-style chicken with lemon and spices from the October 1999 issue of Bon Appetit. It is delicious with rice and with spiced potates, peas and cauliflower – a recipe I will post in a few days.

Chunks of chicken breast are marinated in lemon juice and spices

The chicken is simmered with diced tomatoes and onions

A little sour cream is added just before serving

To avoid additives and preservatives in this recipe, be sure to use fresh lemon juice. Make sure your spices are free of added colour and that the diced tomatoes and sour cream are free of preservatives.

Ingredients:

4 skinless boneless chicken breast halves, cut into 2-inch pieces
1/4 cup fresh lemon juice
1/2 teaspoon ground turmeric
2 tablespoons vegetable oil
1 large onion, chopped
1 tablespoon minced fresh ginger
1/2 teaspoon cumin seeds
1 14 1/2-ounce can diced tomatoes in juice
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon paprika
2 tablespoons sour cream

Preparation:

Mix chicken, lemon juice and turmeric in medium bowl. Marinate 30 minutes.

Heat oil in large skillet over medium heat. Add onion, ginger and cumin seeds and sauté until onion is tender, about 5 minutes. Add chicken with marinade; sauté until most of marinade evaporates, about 3 minutes. Add tomatoes with juices, chili powder, salt and paprika. Cover; simmer 7 minutes. Uncover; simmer until chicken is cooked through and sauce thickens, about 8 minutes longer. Remove from heat. Mix in sour cream. Season with salt and pepper.

From the October 1999 issue of Bon Appetit

Trifle is a terrific dessert to serve to a crowd during the holiday season. I had always wanted to make it, but most recipes call for purchased ladyfingers or sponge cake, which are off-limits in our house because they contain additives and preservatives. Then I found this recipe for Cranberry Trifle in one of my older cookbooks, The Canadian Living Entertaining Cookbook. The sponge cake is made from scratch, and is then combined with a delicious honey orange cranberry sauce, luscious custard and loads of whipped cream. Add added bonus: The cake and sauce can be made a month in advance and the trifle can be assembled two days before serving.

Cranberry Trifle

To avoid additives and preservatives in this recipe, be sure to use pure vanilla extract (not artificial).

Ingredients:

Sponge Cake:

4 eggs, separated

2/3 cup granulated sugar

1 tsp grated lemon rind

1 tsp pure vanilla extract

¾ cup cake-and-pastry flour

¼ cup water

Honey Orange Cranberry Sauce:

3 apples, peeled and finely chopped

Juice of 2 oranges

1 stick cinnamon

3 cups cranberries

Grated rind of 1 orange

2/3 cup honey

2 tbsp orange liqueur

Custard:

2 cups milk

2 cups light cream (half-and-half)

8 egg yolks

½ cup granulated sugar

¼ cup cornstarch

2 tbsp vanilla

Assembly:

Juice of 1 orange

2 tbsp orange liqueur

2 tbsp dry sherry

2 cups whipping cream

2 tbsp toasted slivered almonds

Preparation:

Sponge Cake:

In mixing bowl, beat egg yolks for about 5 minutes or until pale yellow. Gradually add sugar, beating for 5 minutes or until mixture has doubled in bulk and falls in ribbons when beaters are lifted from bowl. Stir in lemon rind and vanilla. Alternately add flour and water to yolk mixture, mixing well after each addition.

In separate bowl, beat egg whites until stiff but not dry; fold ½ cup into yolk mixture. Fold in remaining whites. Line 9-inch square baking pan with waxed paper and grease the paper. Pour in batter and bake in 325-degree oven for 45 minutes or until tester inserted in center comes out clean. Remove from pan and let cool on wire rack. Cake can be wrapped and frozen for up to 4 weeks.

Honey Orange Cranberry Sauce:

In saucepan, combine apples, orange juice and cinnamon; bring to boil and cook over medium heat for 10 minutes, stirring and mashing apples with fork. Stir in cranberries, orange rind and honey; return to boil. Reduce heat and simmer, stirring occasionally, for 10 to 15 minutes or until cranberries pop and sauce thickens. Remove from heat; let cool slightly. Remove cinnamon and stir in liqueur; chill. Sauce can be refrigerated in airtight container for up to 4 weeks.

Custard:

In saucepan, bring milk and cream just to boil; remove from heat and set aside. In mixing bowl, beat egg yolks for 3 minutes or until thickened. Gradually add sugar and cornstarch, beating until thickened and mixture falls in ribbons when beaters are lifted from bowl. Whisking constantly, pour in warm cream mixture in steady stream. Return to saucepan over medium heat and cook, whisking constantly for about 5 minutes or just until mixture comes to boil and has thickened. Remove from heat and stir in vanilla. Set pan in cold water to cook quickly. Cover surface with waxed paper; chill. Custard can be refrigerated or up to 2 days.

Assembly:

Break cake into small pieces and place in large glass serving bowl. Combine orange juice, liqueur and sherry; sprinkle over cake. Spread one-third of the cranberry sauce over cake. In separate bowl, whip cream; fold half into custard. Spread half of the custard mixture over cranberry mixture. Repeat cranberry and custard layers once more. Spread remaining whipped cream over top. Dollop with remaining cranberry sauce; sprinkle with almonds. Refrigerate until serving time or for up to 2 days. Makes 12 to 16 servings.

From The Canadian Living Entertaining Cookbook

We always make a few batches of these delicious glazed nuts for the holidays. The sugar and honey make them shiny and sweet, while the rosemary, salt and cayenne add savoury flavour. The recipe calls for almonds, walnuts, cashews and macadamia nuts, but use whatever combination you like, providing it adds up to eight cups of nuts. You may want to make two batches, because they won’t last long!

Honey-Rosemary Glazed Nuts

Ingredients:

Non- stick vegetable oil spray or oil to brush on baking sheets
2 cups almonds
2 cups walnuts
2 cups natural unsalted cashews
2 cups dry roasted macadamia nuts
1/4 cup packed dark brown sugar
1/4 cup honey
2 tbsp canola oil
2 tbsp water
2 tbsp chopped fresh rosemary
2 tsp Maldon sea salt or coarse kosher salt
1/2 tsp cayenne pepper

Preparation:

Preheat oven to 350 degrees. Spray 2 large baking sheets with non stick spray or brush with oil. Place all nuts in a large bowl. Mix brown sugar and remaining ingredients in a small saucepan. Stir over medium heat until sugar dissolves and syrup is smooth. Pour over nuts and toss well to coat.

Divide nut mixutre between pans. Bake until deep golden and thickly glazed, stirring occasionally, about 20 minutes. Watch them carefully so they don’t burn. Cool nuts on sheets, occasionally loosening and separating nuts with spatula. Can be made 5 days in advance. Store airtight at room temperature. Break nuts apart, if necessary, before serving.

From the November 2005 issue of Bon Appetit

If you are looking for a quick and tasty side dish for chicken, pork or lamb, look no further than roasted squash and cauliflower. The preparation couldn’t be easier – just toss wedges of acorn squash and cauliflower pieces in oil, salt and pepper. Add a few hot pepper flakes if you like. Then simply roast in a 400-degree oven for 30-40 minutes.

Toss the squash and cauliflower with oil, salt and pepper

The squash and cauliflower become tender and caramelize, which concentrates the flavour. You can, of course, do one vegetable or the other, but together they provide great taste, colour and nutrition.

Roasting caramelizes the vegetables

Ingredients:

1 Acorn squash

1/2 head cauliflower

2 tbsp vegetable or olive oil

Salt and pepper to taste

Hot pepper flakes (optional)

Preparation:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper (this step is optional, but makes clean-up easier). Cut the squash in half and remove seeds. Cut the halves in half lengthwise, leaving you with four wedges. Cut the cauliflower into florets about 1 or 2 inches in size. Toss squash and cauliflower in bowl with oil, salt, pepper and hot pepper flakes. Arrange on baking sheet and roast for 30-40 minutes, until vegetables are tender and caramelized. Serves. 4.