Archive for February, 2011

This new find from the January 2011 issue of Bon Appetit combines apricot preserves and miso to make a tangy and elegant sauce for pork tenderloin. The sauce, which is quick and easy to make, is brushed over the tenderloin before it goes into the oven and once while it is cooking.

Apricot-miso glaze

While the pork is resting, add a little chicken stock to the sauce, reduce it and then spoon it over the sliced pork.

Roast pork tenderloin with apricot-miso glaze

Miso paste is an all-natural ingredient that adds great depth of flavour to many dishes. It is available at most good supermarkets keeps for months in the fridge. To avoid additives and preservatives in this recipe, look for apricot jam or preserves that are all-natural. I used Greaves Pure Apricot Jam. I couldn’t find Champagne vinegar with no sulfites added, so I substituted Eden Organic Red Wine Vinegar and it worked fine. Also be sure to use an all-natural chicken stock, such as Imagine brand.


Nonstick vegetable oil spray

5 tablespoons apricot preserves

¼ cup red miso

¼ cup Champagne vinegar

2 teaspoons finely grated orange peel

1 large garlic clove, chopped

2 pork tenderloins (1 pound each)

½ cup low-salt chicken broth


Preheat oven to 425°F. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.

Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 150°F, 8 to 10 minutes longer.

Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper.

Slice pork crosswise into ½- to ¾- inch-thick slices and arrange on platter. Spoon sauce over and serve. Serves 6.

From the January 2011 issue of Bon Appetit

The other night we felt like having baked fish and chips, so I perused the Internet for a recipe for oven-baked fries. I tried this one from and, I must say, they were delicious. The fries bake for 30 minutes before being tossed with salt, Parmesan cheese and garlic. After another 10 minutes in the oven they are tossed with chopped parsley.

The fries are tossed with Parmesan, garlic and salt

To avoid additives and preservatives in this recipe, make sure your Parmesan cheese does not contain colour.

The fries are tossed with chopped parsley before serving


4 large potatoes, keep skin on (about 2 pounds)
1-2 tablespoons olive oil
1 1/2 teaspoons ground thyme (or use poultry seasoning or dried oregano)
A few grinds of fresh black pepper
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
1/2 teaspoon crushed fresh garlic
1/4 cup finely minced fresh Italian parsley


Heat oven to 425 degrees.

Wash and dry potatoes, and cut them into French fry-size strips. Place in large bowl and drizzle oil over. Toss until coated. Sprinkle with thyme and pepper and toss well until evenly coated.

Place on ungreased baking sheet in a single layer and bake for 30 minutes. While potatoes are baking, rinse out bowl and dry. In same bowl, stir together salt, cheese and garlic. Set aside.

Remove potatoes from oven and scrape into bowl with cheese. Using two spoons, toss potatoes until garlicky cheese coats them. Scrape potatoes back onto baking sheet in a single layer, and bake another 10 minutes. Make sure all cheese mixture is on potatoes. (Do not wash bowl yet.)

Remove from oven and return to same bowl. Add parsley and toss until hot fries are coated with parsley. Makes 4 servings.


The February issue of Bon Appetit has a great article on braising that includes this delicious one-pot chicken dish. Chicken pieces are dredged in seasoned flour and browned, then slowly braised with tomatoes prosciutto, roasted peppers, pearl onions, garlic, parsley, bay leaves, wine and Port.

Chicken pieces are braised with prosciutto, vegetables and Port

I made this a day ahead to allow the flavours to blend. While the recipe includes directions on how to thicken the sauce, I left it as is and it was great.

Portuguese Chicken

Ingredients in this recipe that may include additives and preservatives include the canned tomatoes, roasted peppers, prosciutto, white wine, Dijon mustard and butter. I used Unico tomatoes and roasted peppers, President’s Choice grainy Dijon mustard and Gay Lea unsalted butter. Ask your butcher or the person at the deli counter to check the ingredients for the prosciutto; you should be able to find a brand with just pork and salt. Use a wine with no sulfites added or substitute water or organic chicken broth.

Look for prosciutto without artificial preservatives


1 cup all purpose flour
1 tablespoon plus 1/4 teaspoon Hungarian sweet paprika
1 3- to 3 1/4-pound chicken, cut into 8 pieces
2 tablespoons extra-virgin olive oil
1 14.5-ounce can diced tomatoes in juice
4 ounces thinly sliced prosciutto, chopped
12 cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled
2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips
6 large garlic cloves, pressed
4 large fresh Italian parsley sprigs
4 large fresh bay leaves, bruised
1/2 cup dry white wine
1/2 cup tawny Port
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 tablespoon butter, room temperature (optional)


Preheat oven to 350°F. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper in large bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in heavy large skillet over medium-high heat.

Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side. Transfer chicken to large ovenproof pot and arrange in a single layer; reserve skillet.

Top chicken with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika. Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to oven.

Braise chicken until very tender, about 1 1/2 hours. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until smooth paste forms. Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consistency, whisking often. Season sauce to taste with salt and pepper. Spoon over chicken and serve. Serves 4.

From the February 2011 issue of Bon Appetit

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


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


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.

The thickened mixture is also known as ganache

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.

Truffles ready for dipping

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.