Eye for a Recipe

I love Yotam Ottolenghi’s cookbooks and his new one, Ottolenghi Comfort, is a great addition to the collection. The first recipe I tried was this delicious sheet-pan salmon, baked and topped with a puttanesca-style oil and salsa. Ottolenghi’s recipes are often labour-intensive and require many (and sometimes hard-to-find) ingredients, but the results are worth it. Most of the ingredients called for in this collection are easier to find than the ones in earlier books. Cook’s note: I used broccoli instead of green beans.

Avoiding Additives and Preservatives

Make sure the dried spices don’t contain colour or anti-caking agents. It is difficult to find preserved lemons without additives, so I make my own by rinsing three lemons, slicing them thinly crosswise and tossing them with 3 tbsp (45 ml) sugar, 3 tbsp (45 ml) table salt and ¾ cup (187 ml) olive oil. Place in bowl or jar, cover and refrigerate for at least 24 hours or up to two weeks. I used pure maple syrup, Jesse Tree olives, Unico capers and freshly squeezed lemon juice.

After roasting the vegetables for a few minutes, add the salmon and top with the tomato anchovy oil

While the salmon bakes, make the salsa

Puttanesca-style sheet-pan salmon

Ingredients:

Salmon and vegetables

7 oz (200 g) green beans

7 green onions

7 oz (200 g) cherry tomatoes, halved

6 salmon fillets, skin on (about 1 lb 9 oz/720 g)

Tomato anchovy oil

1/3 cup (70ml) olive oil

8 anchovy fillets in oil, drained and finely chopped

2½ tbsp (37.5 ml) tomato paste

1½ tsp (7.5 ml) chilli flakes

2 tsp (10 ml) coriander seeds, lightly bashed in a mortar

8 garlic cloves, peeled and very thinly sliced

2 preserved lemons, flesh scooped out and discarded, rind finely chopped (2 oz/60g net)

2 tsp (10 ml) maple syrup

For the salsa

½ cup (125 ml) pitted kalamata olives

½ cup (125 ml) baby capers (or regular capers, roughly chopped)

1 preserved lemon, flesh scooped out and discarded, rind thinly sliced (1 oz/30g)

½ cup (125 ml) basil leaves, roughly chopped

½ (125 ml) cup flat-leaf parsley leaves, roughly chopped

2 tbsp (30 ml) olive oil

2 tsp (10 ml) lemon juice

Preparation:

First make the oil. Put the oil, anchovies and tomato paste in a small sauté pan on a medium heat and cook, stirring, for five minutes. Add the chilli flakes and coriander seeds, cook for another minute, until fragrant, then take off the heat and add the garlic, preserved lemon and maple syrup. Stir to combine, then leave to cool for about 15 minutes.

Meanwhile, heat the oven to 450 F (232 C) and place the beans, green onion and tomatoes on large lined baking sheet. Drizzle 3 tbsp (45 ml) of the tomato anchovy oil, along with ¼ tsp (1.25 ml) salt and a good grind of pepper. Toss to combine and place in the oven for 12-13 minutes, until the beans and tomatoes are starting to soften and taking on little colour.

Meanwhile, arrange the salmon fillets on a plate and, using a spoon, drizzle the remaining tomato anchovy oil as well as all the solids evenly over the fillets. Once the beans and tomatoes have done their time in the oven, nestle the salmon fillets among them and bake for 12 minutes Set aside for 5 minutes out of the oven to rest.

While the salmon is baking, make the salsa. Mix the olives, capers, preserved lemon, basil and parsley leaves, olive oil and lemon juice in a small bowl, then 1/8 teaspoon (0.6 ml) of salt  and mix again. Scatter half the salsa over the salmon and serve the fish warm or at room temperature with the rest of the salsa in a bowl on the side. Serves 4.

From Ottolenghi Comfort

If you are looking for an easy and delicious fall dessert, try these no-bake pumpkin cheesecakes from Canadian Living. Beat together cream cheese, sugar, pumpkin purée, cream and pumpkin pie spice. Spoon into individual serving dishes and chill for an hour. Just before the hour is up, whip cream and sugar until soft peaks form. Spoon the whipped cream over the cheesecakes and refrigerate for up to 24 hours before serving. Cook’s note: This recipe makes two servings, but I tripled it to serve 6 and it worked fine. I sprinkled a little pumpkin pie spice on top of the whipped cream.

Avoiding Additives and Preservatives

I used Tre Stelle cream cheese and Eden 100% pumpkin purée. I made my own pie spice; see the recipe below. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

No-bake pumpkin cheesecakes

Ingredients:

Pumpkin cheesecake

3 oz (85 g) cream cheese, softened

3 tablespoons (45 ml) granulated sugar

1/3 cup (85 ml) pumpkin purée

2 tablespoons (30 ml) whipping cream (35%)

¼ teaspoon (1.25 ml) pumpkin pie spice

Whipped cream

¼ cup (60 ml) whipping cream (35%)

½ teaspoon (2.5 ml) granulated sugar

Pumpkin pie spice

¾ tsp (3.75 ml) cinnamon

½ tsp (2.5 ml) ground ginger

¼ tsp (1.25 ml) nutmeg

¼ tsp (1.25 ml) ground cloves

Preparation:

Pumpkin pie spice: Whisk the spices together.

Pumpkin cheesecake: In large bowl, beat cream cheese until smooth; beat in sugar for about 2 minutes. Beat in pumpkin, cream and pumpkin pie spice. Scrape into two 6-oz (175 ml) ramekins or glasses, smoothing tops. Refrigerate until chilled, about 1 hour.

Whipped cream: In bowl, beat cream with sugar until soft peaks form. Spoon over cheesecakes. (Make-ahead: Cover and refrigerate for up to 24 hours.) Serves 2.

From Canadian Living

This salad from Evergreen Kitchen is light and delicious. Warm spices and garlic in oil and add chickpeas. Cook for a few minutes and remove from heat. Prepare couscous, add lemon juice and add the chickpea mixture. Add cucumber, tomatoes, red onion, parsley, basil, and mint and toss everything together. Sear the halloumi until golden brown, tear into pieces and serve over the couscous.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Blue Menu chickpeas, President’s Choice couscous and Saputo halloumi. All are additive-free.

Halloumi couscous salad with lemon

Ingredients:

½ cup (125 ml) extra-virgin olive oil

4 cloves garlic, finely grated (ideally on a microplane, otherwise minced)

2 teaspoons (10 ml) ground cumin

1½ teaspoons (7.5 ml) ground coriander

1½ teaspoons (7.5 ml) fine sea salt

¼ to ½ (1.25 to 2.5 ml) teaspoon red pepper flakes

1 15 oz (398 ml) can chickpeas, rinsed

1½ cup (375 ml) couscous

1½ cup (375 ml) boiling water (from kettle or stove)

½ cup (125 ml) fresh lemon juice

1 English cucumber, thinly sliced

12 oz (340 g) cherry tomatoes, halved

1 cup (250 ml) thinly sliced red onion

1 cup (250 ml) chopped flat-leaf parsley

1 cup (250 ml) chopped fresh basil

½ cup (125 ml) chopped fresh mint

8.8 oz (250 g) halloumi cheese, sliced ¼-inch (0.5-cm thick)

Preparation:

Warm spices and chickpeas: In a large nonstick skillet, combine olive oil, garlic, cumin, coriander, salt, and red pepper flakes. Warm over low heat until the spices begin to sizzle, about 1 minute. Add chickpeas and cook, stirring frequently, until warmed through, about 3 minutes. Remove skillet from heat.

Prep couscous: Meanwhile, add couscous to a large bowl and pour the boiling water over top. Immediately cover the bowl with a baking sheet or plate, to trap in the steam. Let steam for 5 minutes undisturbed, or until water is fully absorbed and couscous is tender. Pour in lemon juice. Use a fork to gently fluff the couscous.

Combine: Pour the oil and chickpea mixture over the lemony couscous (scrape as much oil as you can into the bowl, then set aside the skillet without wiping it down). Toss to mix. Add cucumber, tomatoes, red onion, parsley, basil, and mint. Toss again, to mix. Taste and season with more salt if needed.

Sear halloumi: Reheat the nonstick skillet over medium heat. Arrange the halloumi in the skillet and cook until both sides are golden-brown, 1 to 2 minutes per side. Tear halloumi into bite-sized pieces and sprinkle over the salad, then serve. Serves 6.

From Evergreen Kitchen

This recipe from Food and Drink rivals any takeout dish. Make the sauce and set aside. Toss pork with egg and cornstarch. Fry the pork for a few minutes on each side and set aside. Cook the onions, ginger, garlic and chili. Add sauce and when it begins to simmer, return the pork to the pan and add the mango. Serve over rice and garnish with cilantro. Cook’s note: I used parsley instead of cilantro for the garnish.

Avoiding Additives and Preservatives

I used Heinz ketchup, Allen’s cider vinegar, tamari instead of soy sauce and Nature Value sriracha. All are additive-free. Use freshly minced garlic and ginger.

Fry the dredged pork until browned

Stir fry onions, pepper, garlic and ginger

Spicy sweet-and-sour pork with mango

Ingredients:

Sauce

¼ cup (60 ml) ketchup

¼ cup (60 ml) cider vinegar

3 tbsp (45 ml) packed light brown sugar

2 tbsp (30 ml) water

1 tbsp (15 ml) soy sauce

1 tbsp (15 ml) sriracha sauce

1 ½ tsp (7.5 ml) cornstarch

Stir-fry

1 lb (455 g) trimmed pork loin from rib end or tenderloin, cut into 1-inch (2.5-cm) chunks

Salt to taste

1 large egg, lightly beaten

½ cup (125 ml) cornstarch, divided

½ cup + 1 tbsp (125 + 15 ml) canola oil, divided

1 bunch green onions, trimmed, cut into 1-inch (2.5-cm) pieces

2 tsp (10 ml) minced garlic

2 tsp (10 ml) minced ginger

1 fresh red finger chili, thinly sliced into rounds

1 firm-ripe Ataulfo mango, cut into chunks, about 1 cup (250 ml)

Cilantro leaves to garnish

Steamed jasmine rice for serving

Preparation:

For the sauce, whisk all ingredients in a bowl until smooth. Set aside.

For the stir-fry, place pork in a mixing bowl and season with salt. Mix in egg then mix in ¼ cup (60 ml) cornstarch with your hands until meat is coated with a sticky batter. Place remaining ¼ cup (60 ml) cornstarch in a large freezer bag.

Add pork, seal and shake, squishing to separate the pieces, until coated. (Don’t worry about them looking uneven or ugly. It won’t matter once they’re cooked and covered with sauce.)

Heat ½ cup (125 ml) oil in a large, heavy-duty, nonstick frying pan over high heat. Quickly but carefully, add pork one piece at a time. Cook, flipping once, until brown, crisp and slightly underdone, 2 to 3 minutes per side. Lower heat as necessary, probably at the time you flip. Transfer to a plate lined with paper towel.

Carefully drain off oil and wipe pan clean. Add remaining 1 tbsp (15 ml) oil and return pan to medium-high. Add green onions, garlic, ginger and chili. Stir-fry for 30 seconds. Add sauce. When it comes to a simmer, reduce heat to medium. Add pork. Stir until coated with sauce then stir in mango. Cook until mango is just heated through, about 1 minute. Transfer to a serving dish. Sprinkle with cilantro and serve with rice. Serves 4.

From Food and Drink