COOK WELL RECIPES
The primary reason that we believe in natural products is because they were created by the Master Pharmacist!
Food contains information that speaks to our genes, not just calories for energy. What you eat programs your body with messages of health or illness.
SPAGHETTI WITH OLIVE OIL, CHILLI AND GARLIC
This is one the most basic sauces in the Italian repertoire, but when done properly, it is a little masterpiece. You can replace the parsley with basil, or use some of each.
- 400g spaghetti
- 200ml extra virgin olive oil
- 3 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- A large handful of flat-leaf parsley, finely chopped
- Cook the spaghetti in plenty of boiling salted water until al dente.
- Meanwhile, heat the oil in a heavy-based frying pan over a low heat, and fry the garlic for 1-2 minutes, stirring with a wooden spoon to spread the flavour through the oil. Add 2 tbsp cooking water to the pan and stir in the chilli and parsley. Season with salt and cook for 3 minutes, mixing occasionally.
- When the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over a low heat before serving on hot plates.
SPICY CHICKEN DRUMSTICKS
We often cook all drumsticks or all thighs when we prepare chicken. We love the more flavorful dark meat and the fact that the chicken pieces all get done around the same time. Wonderful flavor and the drumsticks cook up quickly.
- 10 green onions (scallions), white and green parts, choppe
- 1/2 habanero or Scotch Bonnet chile (or 3 serrano chilies), seeded and chopped
- 2 Tbsp white wine vinegar
- 1 Tbsp fresh thyme
- 3 cloves garlic, chopped
- 1 1/4 teaspoon ground allspice
- 1 teaspoon kosher salt, plus more for additional seasoning
- 1/2 teaspoon freshly ground pepper
- 10 chicken dumsticks (3 1/2 lbs)
- Olive oil, grapeseed oil, or other high smoke point cooking oil
- In a food processor, purée the green onions, chilies, vinegar, garlic, thyme, allspice, salt and pepper into a thick paste.
- Put the drumsticks in a large bowl and coat with the chili paste. Let stand for 10 minutes.
- Position the oven rack in the center of the oven and set the broiler to high. Coat the bottom of a broiler pan (under the perforated top part of the pan) with oil. (Note that a broiler pan really works best here. A regular baking pan may warp under the high heat of the broiler.) Arrange the drumsticks on the pan and sprinkle generously with salt.
- Broil chicken, turning once after about 10 minutes. Continue broiling until cooked through (juices run clear when poked with a knife tip) and nicely browned, about 20 minutes total. Note that some pieces may cook faster than others, in which case remove the pieces that are done and continue to cook the rest until cooked through.
INDIAN CHICKEN CURRY
- 8 breast halv (chicken, skinless)
- 1 tbsp olive oil
- 2 onion (peeled and quartered)
- 1 tsp ginger root (finely chopped fresh)
- 1 tsp crushed garlic
- 1 tbsp curry powder (hot madras)
- 15 ozs tomato sauce
- 10 ozs coconut milk
- 4 whole cloves
- 4 cardamom pods
- 1 cinnamon sticks
- salt (taste)
- Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
- Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
- Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
- Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.
SPAGHETTI WITH LOBSTER, CHILES, AND MINT
- 4 live 1-pound lobsters
- 1 pound spaghetti
- 4 tablespoons olive oil
- 2 cloves garlic, sliced paper-thin
- 4 fresh hot chiles, diced (about 1/4 cup)
- 2 cups good tomato sauce
- freshly ground black pepper
- 10 leaves fresh mint, chiffonaded
- Bring a pot of water to a boil and add salt until it tastes like seawater.
- Set the lobster tails aside and cook the claws in the salted water for 5 minutes.
- Remove and crack open using the back of a knife. Reserve any interior water and juices from the shells and add it to the final sauce for flavor boost.
- Bring another pot of abundantly salted water to a boil, add the spaghetti, and cook until al dente, about 8 minutes. Drain but do not rinse, reserving 1 cup cooking water.
- Cut each tail in half lengthwise and then widthwise, yielding 4 pieces.
- Heat 3 tablespoons of the oil in large sauté pan over medium heat and add the tail pieces (the shell still attached to the meat). When the lobster meat begins to look white (about 2 minutes), add the garlic and chiles and cook until softened, 3 to 5 minutes.
- Add the reserved pasta water, tomato sauce, and cooked lobster claws and simmer, reducing the sauce to thicken, about 5 minutes.
- Add the pasta to the sauce, tossing to coat. Add the remaining 1 tablespoon oil and any reserved liquid from the claws; season with salt and pepper to taste.
- Divide the pasta among 4 warmed serving bowls and sprinkle with mint.
STOPLIGHT PIPERADE WITH SPICY BROILED SALMON
- 1 tablespoon olive oil, plus 2 teaspoons
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium cloves garlic, chopped (about 1 tablespoon)
- 1 yellow bell pepper, diced (about 3/4 cup)
- 1 red bell pepper, diced (about 2/4 cup)
- 1 green bell pepper, diced (about 3/4 cup)
- 1/2 teaspoon piment d’Espelette (or red pepper flakes), plus a pinch
- 1 (14.5-ounce) can of diced tomatoes
- Kosher salt and freshly ground black pepper
- 2 boneless, skinless salmon fillets (about 12 ounces total)
- A few mint leaves
- To make the piperade, heat 1 tablespoon olive oil in a sautépan over medium-low heat. When the oil shimmers, add onion. Cook, stirring frequently until translucent, about 5 minutes. Add the garlic, bell peppers, and piment d’Espelette. Cook, stirring frequently until fragrant, about 1 minute. Add the tomatoes and their juice, and season well with salt and pepper. Bring the mixture to a boil, then lower the heat all the way down, cover, and cook slowly for 2 hours, stirring every half hour or so.
- Adjust a rack to 6 inches below broiler element and preheat broiler to high. Remove lid from piperade pot, increase heat to high, and let it boil until the pan is nearly dry and the tomato broth has evaporated. Transfer the piperade to a food processor, and pulse until roughly chopped, about 6 one-second pulses.
- Transfer the piperade to a broiler-safe baking dish. Rub the salmon fillets with 2 teaspoons of olive oil, and season with salt and piment d’Espelette. Place the salmon on the piperade, and broil for 10 minutes, until the top is golden brown, and the salmon is cooked through. Tear some mint over the salmon. Serve with warm bread.