Archive for September, 2019

This excellent dish from Bon Appetit combines fall mushrooms with pasta and a creamy, buttery sauce. Cook the mushrooms in batches so they become crisp; if there are too many in the pan they will steam, not brown. Add shallots and prepare the pasta. Add cream and cooked pasta to the mushrooms and simmer for a few minutes before adding butter, parsley and Parmesan. The recipes also calls for lemon juice and zest, but I prefer this dish without them.

Avoiding Additives and Preservatives

If using lemon juice, use freshly squeezed juice, not a concentrate. Check the butter to be sure it does not contain colour. Genuine Parmesan is additive-free.

Brown the mushrooms

Creamy pasta with crispy mushrooms

Ingredients:

4 Tbsp. (60 ml) extra-virgin olive oil

1 lb. (454 g) mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces

Kosher salt

2 medium shallots, finely chopped

1 lb. (454 g) spaghetti or bucatini

½ cup (125 ml) heavy cream

⅓ cup (85 ml) finely chopped parsley

Zest and juice of ½ lemon

2 Tbsp. (30 ml) unsalted butter, cut into pieces

½ oz. (14 g) Parmesan, finely grated (about ½ cup/125 ml), plus more for serving

Freshly ground black pepper

Preparation:

Heat 2 Tbsp. (30 ml) oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. (30 ml) oil and mushrooms and more salt.

Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 1 cup (250 ml) pasta cooking liquid.

Using tongs, transfer pasta to pot with mushrooms and add cream and reserved pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.

Remove pot from heat. Add lemon zest and juice, parsley, butter, ½ oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.

Divide pasta among bowls and top with more Parmesan. Serves 4

From Bon Appetit

This delicious one-pan fish dish from Bon Appetit combines curry butter-topped fish with roasted vegetables. Cook the vegetables for about 35 minutes. Meanwhile, make the curry butter. Place the fish on the vegetables, drizzle with the butter and cook for about 15 minutes or until fish is done. Cook’s note: I omitted the fennel and mint.

Avoiding Additives and Preservatives

Make sure your butter contains only one ingredient: cream, with no colour added. Check your curry powder to ensure it does not contain colour or anti-caking agents. To make your own curry powder, combine the following ingredients (also ensuring they are additive- and colour-free).

Place fish on top of roasted vegetables and top with curry butter

Roast fish with curry butter

Curry powder

2 tbsp (30 ml) ground cumin

1 tsp (5 ml) crushed or ground fenugreek seed

1 tsp (5 ml) ground ginger

¼ tsp (1 ml) crushed dried dill

¼ tsp (1 ml) ground mace

¼ tsp (1 ml) ground cardamom

¼ tsp (1 ml) dried mustard

1/8 tsp (0.5 ml) ground turmeric

¼ tsp (1 ml) freshly ground pepper

Pinch of cayenne pepper

Roast fish with curry butter

Ingredients:

1 fennel bulb, sliced

1 large red onion, cut through root end into 8 wedges

1 lb. (454 g) baby Yukon Gold potatoes, halved if large

3 Tbsp. extra-virgin olive oil

Kosher salt

4 Tbsp. (60 ml) unsalted butter

2 garlic cloves, crushed

1 ½-inch (3.8-cm) piece ginger, peeled, finely chopped

1 tsp. (5 ml) curry powder

1¼ lb. (567 g) piece cod, hake, haddock, or pollock

Mint (for serving)

Preparation:

Preheat oven to 425° F (218° C) . Toss fennel, onion, potatoes, and oil in a 3-qt. (3 L) baking dish to coat; season with salt. Roast, tossing once, until vegetables are browned and softened, 35–40 minutes.

Meanwhile, melt butter in a small saucepan over medium heat. Mix in garlic, ginger, curry powder, and a pinch of salt. Simmer until color intensifies, about 1 minute. Remove from heat.

Season fish with salt and lay on top of cooked vegetables. Drizzle fish with curry butter. Reduce oven temperature to 350° F (176° C)  and bake fish until flesh easily flakes apart with a fork, 12–15 minutes.

Serve vegetables and fish with mint scattered over. Serves 4.

From Bon Appetit

This recipe for the New York Times is a Korean dish also known as cheese buldak. It sounds a little strange to melt cheese over chicken, but it is delicious and the version made by Internet star Emily Kim (aka Maangchi) has had seven million views on YouTube! I used regular hot pepper flakes and Sriracha instead of the Korean hot pepper flakes and red-pepper paste. The rice cakes are optional.

Avoiding Additives and Preservatives

Check the red-pepper flakes and red-pepper paste for additives and colour. I used Simply Organic sriracha as a substitute for the gochujang and tamari instead of soy sauce. No-name pizza mozzarella is an additive-free low-moisture cheese.

Stir fry the chicken

Place the sliced cheese on top

Broil until melted and beginning to brown

Fire chicken

Ingredients:

¼  cup (60 ml) gochugaru (Korean red-pepper flakes)

2  tablespoons (30 ml) gochujang (Korean red-pepper paste)

3  tablespoons (45 ml) light brown sugar

3  cloves garlic, peeled and minced (about 2 tablespoons/30 ml)

1  (1-inch/2.54-cm) piece ginger, peeled and minced (about 1 tablespoon)

1  tablespoon (15 ml) soy sauce

½  teaspoon (2.5 ml) freshly ground black pepper

1 pound (454 g) boneless, skinless chicken thighs, cut into ¾-inch cubes

2  tablespoons (30 ml) neutral oil, such as canola or peanut

4  ounces (113 g) sliced Korean rice cakes (optional)

6 to 8  ounces (170 to 226 g) low-moisture mozzarella, thinly sliced

2  scallions, sliced, for garnish

Preparation:

Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.

If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.

Add the chicken mixture to the pan along with ¼ cup (60 ml) water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, stirring in the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.

Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice. Serves 4.

From the New York Times