Eye for a Recipe

This quick and tasty recipe from NYT Cooking substitutes fish for chicken in the traditional Marbella recipe. Thinly slice lemons and place the slices on a baking sheet. Top the slices with the fish fillets. Mix lemon juice (or red wine vinegar), oil, garlic and oregano in a small bowl. Drizzle the mixture over the fish and top with olives and capers. Bake the fish until cooked through and serve with the olives and capers. Cook’s note: I omitted the parsley.

Avoiding Additives and Preservatives

Check the dried oregano to make sure it does not contain colour or anti-caking agents. You could also use a tablespoon of chopped fresh oregano. I used President’s Choice garlic-stuffed olives and Unico capers; both are additive-free.

Place fish on top of lemon slices and top with dressing, olives and capers

Fish Marbella

Ingredients:

2 whole lemons

4 whitefish fillets, such as cod, lake whitefish, haddock or halibut

Canola, olive or other vegetable oil, for cooking

1 small garlic clove, finely crushed

¼ tsp (1.25 ml) dried oregano

½ cup (125 ml) pitted green olives

2 tbsp (30 ml) capers

Salt and freshly ground black pepper, to taste

Chopped flat-leaf parsley (optional)

Preparation:

Preheat the oven to 425 F (218 C).

Thinly slice the lemons, leaving about a quarter at one end. Spread the slices on a parchment-lined sheet and lie your fish fillets overtop.

Squeeze the juice from the reserved ends into a small bowl (alternatively, to make it more Marbella-ish, use a splash of red-wine vinegar) and add about twice as much canola, olive or other vegetable oil and the garlic and oregano. Drizzle over the fish and scatter with olives and capers, and season with salt and pepper.

Bake for about 10 minutes for thin fillets such as cod, plus an extra five or so if you have a thicker piece of fish, such as halibut, until it turns opaque and the edge begins to flake with a fork. Serves 4.

From NYT Cooking

This wrap from Evergreen Kitchen is fresh and delicious. Make the cilantro yogurt sauce and set aside. Prepare your wrap topping and then sear the halloumi on both sides. Toss the halloumi with honey and hot sauce. Spread some sauce on a wrap, add the veggies and halloumi, drizzle with more sauce and wrap tightly to serve.

Avoiding Additives and Preservatives

I used President’s Choice organic flour wraps, organic yogurt and halloumi cheese. I also used pure honey, freshly squeezed lime juice and Nature Value sriracha.

Halloumi wraps with hot honey

Ingredients:

Cilantro yogurt sauce

¾ cup (187.5 ml) plain Greek yogurt

¼ avocado (use the rest of the avocado for topping)

½ cup (125 ml) fresh cilantro

1 small clove garlic

½ to 1 jalapeno pepper, cored and chopped

½ teaspoon (2.5 ml) fine sea salt

Halloumi with hot honey

1 tablespoon (15 ml) extra-virgin olive oil

8.8 oz (250 g) sliced Halloumi cheese (¼-inch/0.5cm thick)

2 tablespoons (30 ml) honey

1 teaspoon (5 ml) Mexican-style hot sauce or sriracha

1 tablespoon (15 ml) fresh lime juice

Other

4 (10- to 12-inch/25- to 30-cm) flour wraps

Vegetable toppings (sliced avocado, cucumber, tomatoes, lettuce, etc.)

Preparation:

To a food processor (or blender), add yogurt, avocado, cilantro, garlic, jalapeno pepper and fine sea salt. Blend until smooth. Set aside.

In a large nonstick skillet, warm extra-virgin olive oil over medium heat. Arrange sliced Halloumi cheese in a single layer, then cook until both sides are golden-brown, about 2 minutes per side.

Meanwhile, in a small bowl, combine honey and hot sauce. Reduce heat to low, then drizzle hot honey over the halloumi. Toss to coat, then cook for 1 to 2 minutes until honey is bubbling. Stir in fresh lime juice and toss to coat both sides of halloumi. Then, remove skillet from heat.

Spread some cilantro yogurt sauce on 4 flour wraps. Slice the remaining avocado (left over from making the sauce). Scatter sliced avocado and your desired vegetable toppings (such as lettuce, tomato, cucumber). Top with the seared halloumi. Drizzle with more sauce, then roll each wrap tightly. Serves 4.

From Evergreen Kitchen

If you are planning a special dinner for two, try this steak au poivre from NYT Cooking. Crush peppercorns and dredge the steak in them. Sear the steak on both sides and finish cooking in the oven. Set the steak aside to rest. In the same skillet, cook the shallot, add the cognac, reduce the sauce and then add the stock. When the sauce has thickened, remove from heat, add the butter and cream and season. Slice the steak and serve with the sauce.

Avoiding Additives and Preservatives

I used Better Than Bouillon chicken paste for the stock and butter that did not contain colour.

Sear the steak on both sides before finishing in the oven

Add shallot, Cognac and stock to skillet

Add butter and cream

Drizzle sauce on steak slices and serve

Ingredients:

1 large (1½-inch/3.8-cm thick) boneless rib-eye (or strip) steak

3 scant tablespoons (45 ml) whole black peppercorns

Kosher salt (such as Diamond Crystal)

2 tablespoons (30 ml) canola or vegetable oil

3 tablespoons (45 ml) minced shallot (ideally as finely minced as possible)

¼ cup (60 ml) Cognac or brandy

¾ cup (180 m) chicken stock

2 tablespoons (30 ml) unsalted butter, at room temperature

1 to 2 tablespoons (15 to 30 ml) heavy cream (optional)

Preparation:

Remove the meat from the fridge and let sit for 20 minutes.

Prepare your peppercorns: Set your peppercorns on a cutting board and, little by little, using the flat side of a large chef’s knife, press a small cluster of peppercorns until they’re crushed. You can also crush the peppercorns in a mortar and pestle. Transfer to a pie dish or similar vessel.

Lightly season both sides of the meat with about ¾ teaspoon (3.75 ml) salt total. Be conservative, as you’ll be preparing a pan sauce from the meat drippings later, and you can always add salt then. Dredge the meat in the peppercorns, coating both sides.

Heat the oven to 425 degrees F (218 C), then heat the oil in a large cast-iron skillet over medium-high. Once the oil is rippling hot — it should sputter if you flick a peppercorn into it — place the meat in the pan and brown on both flat sides, about 4 minutes per side. If you have a sizable fat cap — a thick layer of white, chewy fat — on either of the smaller sides, sear them off until browned, 30 seconds to 1 minute per side. If possible, take the temperature of your meat before adding it to the oven, so you have a sense of how long it’ll need to cook.

Transfer the pan to the oven and cook to desired doneness, about 3 minutes for medium-rare (the temperature should be about 132 degrees F/55 degrees C). Remove the pan from the oven and transfer the meat to a cutting board to rest.

Add the shallot to the skillet and cook over medium-high until softened, stirring frequently, about 1 minute. Turn off the burner, then pull the hot skillet off the heat. Add the Cognac. If the reaction between the heat and alcohol produces a flame, don’t panic! It will subside in a minute.

Return to the stovetop, stir to deglaze and cook over medium-high 1 to 2 minutes, until the liquid evaporates. Add the stock and cook until thickened and saucy, 6 to 8 minutes.

When the sauce is almost done reducing, slice the steak crosswise into ½-inch (1.25-cm) slices.

Once the sauce has reduced until thick enough to coat a spoon, pull it off the heat. Whisk in the butter, then the heavy cream (if using) and season with salt and pepper. Drizzle the sauce on a serving plate and transfer the steak on top. Serve immediately. Serves 2.

From NYT Cooking

This recipe from NYT Cooking tops a delicious bean-tomato dish with arugula dressed in a lemony vinaigrette and tossed with bread crumbs. Season the panko and toast it for a few minutes. Set aside, wipe out the skillet and cook the onion, garlic and red pepper flakes. Add tomato paste, beans, cream, sun-dried tomatoes and water and simmer for a few minutes. Add cheese and season. While the beans simmer, toss the arugula with the vinaigrette, panko and cheese. Serve the beans topped with the dressed arugula.

Avoiding Additives and Preservatives

Most brands of panko are additive-free. Check the red pepper flakes and cheese to make sure they don’t contain colour or anti-caking agents. I used No Name tomato paste and Savor sun-dried tomatoes, which are additive-free. Blue Menu beans are additive-free, or you could soak and cook 1 cup of dried beans.

Creamy, spicy tomato beans with greens

Ingredients:

6 tablespoons (90 ml) olive oil

2/3 cup (165 ml) panko bread crumbs

Salt and black pepper

1 medium yellow onion, minced

4 garlic cloves, minced

½ teaspoon (2.5 ml) crushed red pepper

1/3 cup (82.5 ml) tomato paste

2 (14-ounce/414-ml) cans cannellini beans or other creamy white beans, rinsed

1 cup (250 ml) heavy cream

½ cup (125 ml) chopped jarred sun-dried tomatoes in oil

2/3 cup (165 ml) finely grated Pecorino or Parmesan

4 packed cups (1L) baby arugula

2 teaspoons (10 ml) finely grated lemon zest plus 4 teaspoons (20 ml) juice (from 1 lemon)

Toasted bread (optional), for serving

Preparation:

In a medium skillet, heat 2 tablespoons (30 ml) olive oil over medium. Stir in the panko, season with salt and pepper, and cook, stirring frequently and shaking the pan, until toasted and golden, about 3 minutes. Transfer seasoned panko to a paper-towel lined plate, then wipe out the skillet.

Add another 2 tablespoons (30 ml) olive oil to the skillet and heat over medium. Add the onion, garlic and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes.

Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.

Stir in beans, heavy cream, sun-dried tomatoes and 1/3 cup (82.5 ml) water, and simmer, stirring occasionally, until flavours meld, about 5 minutes. Stir in half the cheese, then season to taste with salt and pepper.

In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining 1/3 cup (82.5 ml) cheese and 2 tablespoons (30 ml) olive oil; season with salt and pepper. Pile the greens at the centre of the bean mixture. Serve with toasted bread, if desired. Serves 4.

From NYT Cooking

If you need to get dinner on the table in a hurry, try this sheet-pan meal from NYT Cooking. Combine mayonnaise and paprika, set some aside and toss the chicken with the rest. Slice mini potatoes, toss with oil and spices and place on sheet pan. Place the chicken on top and roast for 20-25 minutes. Add oil and lemon juice to the reserved mayo. Garnish the cooked chicken and potatoes with parsley and serve with the mayo.

Avoiding Additives and Preservatives

I used Hellmann’s mayonnaise and sweetened it with a little sugar and rice vinegar (Marukan brand). Check the paprika to make sure it doesn’t contain colour or anti-caking agents. Use freshly squeezed lime juice.

Paprika chicken and potatoes

Ingredients:

½ cup (125 ml) mayonnaise (preferably a sweeter one, like Kewpie)

1 tablespoon (15 ml) plus 1 teaspoon (5 ml) smoked paprika

1 ½ pounds (680 g) boneless, skinless chicken thighs, cut into 2-inch (5-cm) pieces

Salt and freshly cracked black pepper

1 ½ pounds (680 g) baby potatoes, cut lengthwise into 1/8-inch-thick (0.3-cm-thick) slices

3 tablespoons (45 ml) olive oil

1 lime, halved

2 tablespoons (30 ml) chopped parsley leaves and tender stems

Preparation:

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

In a large mixing bowl, combine the mayonnaise and 1 tablespoon (15 ml) paprika. Scoop out ¼ cup (60 ml) and place into a small bowl. Season the chicken all over with salt and pepper. Add to the large mixing bowl, stir to coat and set aside.

Add the sliced potatoes to a large sheet pan, drizzle with 2 tablespoons (30 ml) of oil and season with salt and the remaining 1 teaspoon (5 ml) paprika. Toss to coat and spread in an even layer, setting thicker potato slices near the edges where it is hotter. Place the chicken on top of the potatoes in an even layer.

Roast until the chicken is cooked through and potatoes are tender, 20 to 25 minutes.

While the chicken is cooking, add the remaining 1 tablespoon (15 ml) olive oil and squeeze the juice from one lime half into the small bowl with the reserved paprika mayonnaise; stir to combine. Season to taste with salt and more lime juice and set aside in the fridge until ready to serve.

Garnish the cooked chicken and potatoes with the parsley and serve with the paprika mayonnaise for dipping. Serves 4.

From NYT Cooking