Entries tagged with “New York Times”.


In this recipe from the New York Times, farro (a type of wheat grain) is cooked on top of the stove then topped with salmon fillets. While the salmon steams, toss cucumbers, radicchio and dill with a lemony dressing. The farro turns out savour and chewy, the salmon is moist and the salad adds colour and crunch.

Avoiding Additives and Preservatives

All ingredients in this recipe are additive-free.

Cook onion and farro until grain is toasty

Add water and simmer

Meanwhile, make salad

Farro is done when most of the water is absorbed and the grain is al dente

Place salmon fillet on top of farro, cover and steam

Remove skin from salmon before serving

Farro with salmon, cucumber, radicchio and dill

Ingredients:

5 tablespoons (75 ml) extra-virgin olive oil, plus more as needed

1 onion, finely chopped (1 cup/250 ml)

Kosher salt and black pepper

2 cups (500 ml) farro (12 ounces/340 g), rinsed and drained

1 lemon

3 mini (or Persian) seedless cucumbers (7 ounces/198 g)

1 small head radicchio (5 ounces/141 g)

⅓ cup (75 ml) packed finely chopped dill

4 boneless salmon fillets (4 ounces/113g each, and about 1-inch/2.5 cm thick)

Preparation:

Heat 3 tablespoons (45 ml) of the oil in a large straight-sided skillet with a lid over medium heat. Add onion, sprinkle with salt and pepper, and cook, stirring often, until starting to turn clear, about 3 minutes. Add farro, sprinkle with salt, and cook, stirring, until the pan is dry and the farro smells toasty, about 2 minutes. Stir in 2 ½ cups (725 ml) water. Bring to a boil, then cover skillet, reduce the heat to medium-low, and simmer for 20 minutes.

Meanwhile, zest the lemon into a large bowl, then squeeze in its juice. Cut the cucumbers in quarters lengthwise, then slice into ½ -inch (1.25 cm) slices crosswise (you should have 2 cups/500 ml); add to the bowl. Quarter and core the radicchio, then thinly slice into ¼ -inch (0.67 cm) strips (you should have 3 cups/750 ml); add to the bowl. Add dill, remaining 2 tablespoons (30 ml) oil and a pinch each of salt and pepper to the bowl, and toss until evenly coated.

When the farro is done, season the salmon with salt and pepper. Uncover the farro. Most of the water should be absorbed and the grains should be al dente. Set the salmon on top of the farro in a single layer, skin side up if applicable. Cover and steam to desired doneness, 6 to 7 minutes for medium-rare. Remove from the heat. If your salmon has skin, grip a corner with a paper towel and peel off and discard; repeat with the remaining fillets. The skin should come off easily in a single piece.

Divide the farro and salmon among bowls, flaking the salmon into pieces if you like, and top with the cucumber salad. Drizzle with olive oil and season with salt and pepper to taste. Serves 4.

From the New York Times

This delicious recipe from the New York Times takes advantage of in-season corn and tomatoes. Sear the shrimp and cook the bacon until it’s crisp (I actually cooked the bacon first and then seared the shrimp in the bacon fat). Cook corn niblets and scallions and then add cold, cooked rice. Press the rice into the pan and let it cook until a brown crust forms. Top the crispy rice with the shrimp, tomatoes and bacon and serve.

Avoiding Additives and Preservatives

Look for frozen organic shrimp with only salt added (fresh shrimp is often treated with sulfites to remain white). Use bacon preserved with celery salt.

This recipe uses fresh corn and tomatoes

Cook corn and scallions after shrimp and bacon are cooked

Add rice, pat into an even layer and cook until the bottom becomes crispy

Scrape the crispy rice from the pan to serve

Crispy rice with shrimp, bacon and corn

Ingredients:

1 tablespoon (15 ml) vegetable oil

1 pound (454 g) peeled and deveined shrimp, patted very dry

Kosher salt and ground black pepper

4 strips bacon

3 ears corn

6 scallions

1 cup (250 ml) grape tomatoes, or 1 large chopped juicy tomato

4 cups (1 L) cooked rice

Preparation:

Heat oil in large cast-iron skillet or other heavy skillet over high heat. Season shrimp with salt and pepper. Add to the hot oil in a single layer and sear until browned, 1 to 2 minutes per side. Transfer to a plate.

Turn heat down to medium-low and add the bacon in a single layer. Cook, turning to evenly brown, until crisp, about 10 minutes.

While the bacon browns, shuck the corn and cut off the kernels. You should end up with about 3 ½ cups (875 ml). Thinly slice the scallions and set aside some greens for garnish. Cut the tomatoes in half. (If the bacon is done cooking before you’re finished slicing, remove the pan from the heat for a moment.)

Drain the bacon on paper towels, leaving as much liquid as possible in the skillet. Turn the heat up to medium-high and add the corn, scallions, and a pinch of salt to the skillet. Cook, stirring, until the scallions just wilt, about 1 minute.

Add the rice and stir until well-mixed and heated through, about 3 minutes. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, as the rice and corn begin to crackle, until you smell a toasty scent and the rice browns, about 5 minutes. You can lift up a section of rice to peek and see if a golden-brown crust has developed.

Remove from the heat and divide the rice mixture among four bowls, scattering the tomatoes, shrimp and accumulated juices on top of each. (Alternatively, serve rice directly from the pan, with tomatoes and shrimp on top.) Season to taste with salt and pepper. Crumble the bacon all over and garnish with the reserved scallions. Serves 4.

From the New York Times

This is an absolutely delicious dish from The New York Times cooking site. Blanch lemon quarters and make a citrus-honey-mustard marinade. Marinate the lemon, chicken, carrots, onions, dates and thyme, preferably overnight. Then dump the whole mixture onto a baking sheet and roast. Remove the chicken pieces are they are cooked, leaving the carrots for a few minutes longer to make sure they are cooked through. Delicious served with couscous.

Avoiding Additives and Preservatives

Use freshly squeezed orange juice and a mustard with no additives or preservatives; I use President’s Choice Old-Fashioned Dijon. Dates often contain sulfites, but you can find ones that are all-natural.

After marinating, arrange chicken and vegetables on a baking sheet and roast

Sweet and spicy roast chicken

Ingredients:

1 lemon, plus 3 tablespoons (45 ml) freshly squeezed lemon juice

2 ½ teaspoons (12.5 ml) kosher salt, more for pot

3 tablespoons (45 ml) freshly squeezed orange juice

4 tablespoons (60 ml) olive oil

1 ½ tablespoons (22.5 ml) whole grain mustard

3 tablespoons (45 ml) honey

1 bay leaf

½ to 1 teaspoon (2.5 to 5 ml) crushed red pepper flakes, to taste

Black pepper, to taste

1 4-pound (1.8 kg) chicken, cut into 8 pieces

3 cups (750 ml) sliced carrots (¼-inch/0.6-cm thick)

1 onion, halved and thinly sliced

⅔ cup (165 ml) sliced dates

1 tablespoon (15 ml) fresh thyme leaves

¼ cup (60 ml) chopped cilantro or parsley, for garnish

2 scallions, thinly sliced, for garnish

¼ cup (60 ml) chopped toasted pistachio nuts, for garnish

Preparation:

Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.

In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.

Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.

Heat oven to 425 degrees F (210 C). Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.

Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts. Serves 4-6.

From the New York Times

This delicious recipe from the New York Times is a cinch to make and is dinner party-worthy. Pickle red onion in vinegar and honey and marinate the chicken in salt, garlic, coriander and black pepper for 30 minutes. Meanwhile, toss sweet potato and a sweet pepper with oil, fresh sage and spices. Place the chicken and veggies on a baking sheet and roast until done. Garnish with the pickled onion and cilantro and serve.

Avoiding Additives and Preservatives

Check the spices to make sure they don’t contain colour or anti-caking agents.

Marinate chicken thighs for 30 minutes

Pickle red onion in vinegar and honey

Place chicken and veggies on sheet pan

Roast until chicken is done and veggies are tender

Garnish with pickled onion and cilantro

Ingredients:

3 tablespoons (45 ml) apple cider vinegar

1 ½ teaspoons (7.5 ml) honey

1 medium red onion, thinly sliced

1 ½ teaspoons (7.5 ml) kosher salt, more as needed

1 to 2 cloves garlic, grated or minced

1 teaspoon (5 ml) ground coriander

½ teaspoon (2.5 ml) freshly ground black pepper

2 pounds (900 g) bone-in, skin-on chicken thighs (4 to 6 thighs)

2 ½ tablespoons (37.5 ml) extra-virgin olive oil

12 ounces (340 g) sweet potato (1 large), peeled and cut into ½-inch (1.27 cm) cubes

1 large red, yellow or orange bell pepper, thinly sliced

1 ½ tablespoons (22.5 ml) finely chopped fresh sage

¾ teaspoon (3 ml) sweet paprika

⅛ teaspoon (0.5 ml) cayenne

⅛ teaspoon (0.5 ml) ground allspice

Cilantro leaves, for serving

Preparation:

In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.

In a large bowl, mix together 1 teaspoon (5 ml) salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.

Heat oven to 425 degrees F (220 degrees C). In a large bowl, toss together 2 tablespoons (30 ml) oil, sweet potato, pepper, remaining onion, sage, remaining ½ (2.5 ml) teaspoon salt, paprika, cayenne, and allspice. Spread vegetables out on a rimmed baking sheet.

Add remaining ½ tablespoon (7.5 ml) oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. Chicken should rest directly on the baking sheet.

Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees F (230 degrees C). Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons (10 ml) liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.

To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves. Serves 4.

From the New York Times

I received a subscription to the New York Times cooking website for my birthday and I’m enjoying its many offerings, including this dish of rice noodles topped with spicy pork and herbs. Cook the noodles, drain and rinse, make the dressing and cook the pork, aromatics and vegetables. To serve, top the noodles with the dressing, pork vegetables, herbs, nuts and radishes. If you can’t find black vinegar, use balsamic instead. Instead of chile oil, I used canola and addes some hot pepper flakes.

Avoiding Additives and Preservatives

I use Marukan rice vinegar, a balsamic vinegar with no sulfites added and tamari instead of soy sauce.

Cook rice noodles, rinse in cold water and drain

Prepare herbs, nuts and radishes

Prepare dressing

Cook the ground pork

Rice Noodles with Spicy Pork and Herbs

Ingredients:

1 pound (454 g) thin, round rice noodles

2 tablespoons (30 ml) rice vinegar

1 tablespoon (15 ml) soy sauce

1 tablespoon (15 ml) black vinegar

1 tablespoon (15 ml) chile oil

1 teaspoon (5 ml) sugar

1 tablespoon (15 ml) canola or other neutral oil

½ pound (227 g) ground pork

1 teaspoon (5 ml) salt

2 garlic cloves, sliced

1 1-inch (2.5 cm) piece ginger, chopped

2 scallions, light parts chopped, green parts reserved for garnish

1 tablespoon (15 ml) yacai (Sichuan preserved vegetables, optional)

Handful of herbs like mint, basil and cilantro leaves, washed

¼ cup (60 ml) salted, roasted peanuts, chopped

4 radishes, sliced (optional)

Preparation:

Bring a large pot of water to boil, and cook noodles according to instructions. Drain noodles while running under cold water, until they are cool to the touch. Set aside. Mix dressing by whisking rice vinegar, soy sauce, black vinegar, chile oil and sugar until sugar dissolves. Set aside.

Cook the pork topping: Heat oil in saucepan over medium heat, and add ground pork and salt. Pan-fry, breaking meat into small pieces with a wooden spoon, until no pink parts and no liquid remain in the pan, about 5 minutes. Add garlic, ginger and scallion whites, and stir occasionally until the raw smell has disappeared and the meat is starting to brown in places, about 5 minutes. Add the vegetables, if using, along with a tablespoon of water, and cook for 2 or 3 minutes more, or until mixture is darkened and thick. Set aside.

When you’re ready to serve, divide cool, drained noodles into four individual bowls, and top each with a tablespoon of vinegar dressing followed by a pile of ground pork, herbs, peanuts and radishes, to taste. Serve with any remaining garnish, and additional chile oil and chile-oil solids, on the side. Serves 4.

From the New York Times

Merry Christmas everyone!

This quick dish from the New York Times turns a plain fish fillet into something special. Melt some butter and stir in garlic, thyme, curry powder, ginger and lemon zest. Pour the sauce on the fish, squeeze some lemon juice over the top and broil for about five minutes.

Avoiding Additives and Preservatives

Use butter that contains only cream. Check the curry powder to make sure it does not contain colour or anti-caking agents. Use fresh lemon juice, as the concentrate is bitter and contains sodium benzoate.

Make the lemon-curry butter

Pour the sauce over the fish and broil

Broiled fish with lemon-curry butter

Ingredients:

4 tablespoons (60 ml) unsalted butter

4 garlic cloves, finely grated or minced

1½ tablespoons (25 ml) minced thyme leaves

1½ teaspoons (7 ml) curry powder

1½ teaspoons (7 ml) grated ginger

¼ teaspoon (1 ml) fine sea salt, more as needed

¾ teaspoon (3 ml) finely grated lemon zest

Ground black pepper, to taste

4 (6-ounce/175 g) blackfish, flounder or hake fillets

Fresh lemon juice, for serving

Dill fronds or fresh parsley, for serving

Preparation:

Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and ¼ teaspoon (1 ml) salt; heat until fragrant, about 1 minute. Stir in lemon zest.

Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve. Serves 4.

From the New York Times