Tag Archives: Lynda Balslev

Roasted Asparagus Salad with Crispy Prosciutto and Egg

Asparagus salad tastefood

I made this salad for an Easter brunch last weekend. It’s a lovely way to serve asparagus; and prosciutto; and egg. There is not much else you need to add to this trio except a squeeze of lemon and a good splash of olive oil. If you can get your hands on a bunch of baby greens, then use them as a bed for the asparagus to absorb the oil and lemon.

Roasted Asparagus Salad with Crispy Prosciutto and Egg
Serves 6 to 8

1 pound asparagus, woody ends trimmed
Extra-virgin olive oil
Salt
Freshly ground black pepper
Juice of 1/2 lemon
2 ounces prosciutto
2 hard cooked eggs
3 ounces mixed baby greens (such as kale, arugula, mizuna, spinach)

Heat the oven to 375°F. Spread the asparagus on a rimmed baking sheet. Drizzle a little olive oil over the asparagus and turn to coat. Season with salt and pepper. Roast in the oven until the asparagus are bright green and crisp tender, 10 to 12 minutes, depending on thickness of the stalks. They should be crisp tender and not too floppy (unless you like them that way; then cook a bit longer). Remove from the oven and transfer to a plate to cool. Keep the oven on.

Arrange the prosciutto on a baking sheet lined with parchment. Bake until shriveled and firm to the touch, about 15 minutes. Remove from the oven and cool to the touch. The prosciutto will continue to harden as it cools. When cool enough to handle, break into shards.

Spread the greens on a serving platter. Arrange the asparagus over the greens. Squeeze the juice of the lemon over the asparagus and greens. Grate the egg over the asparagus, then sprinkle the prosciutto shards over the salad. Garnish with black pepper.

Coconut Chocolate Macaroons

coconut macaron tastefood

Happy Passover: Chocolate Dipped Coconut Macaroons

The bane of my childhood candy experience was a Mounds Bar. I just didn’t get it. I would bite into the chocolate nugget, which would immediately give way to a grainy, chewy, grassy interior, that in my opinion had no rightful place in a candy bar. I was mystified by my friends who bought supersized packages of Almond Joys to scarf down when we were at the movies. Every halloween when my brothers and I would pile our loot in the middle of the kitchen table, gloating, eyeing and sizing trade-ups, my chocolate covered coconut bars were the first to go with no regrets. Unfortunately, my brothers were not so keen on coconut either, so the negotiating could get ugly.

It baffles me that my family loves coconut. As a result, I have slowly, with time, age and parental compromise, learned to like coconut. I’ve come to terms with its flaky texture and appreciate its nuttiness in a sea of sweetness. I eat it now, unforced, and prefer it paired with dark chocolate. Sometimes I make macaroons, a jumble of coconut bound together with egg white and, ahem, condensed milk. Yes, the milk is icky-sweet, but it seems to yield the best  juicy soft interior, which is what distinguishes a great macaroon – and alleviates its propensity to dryness. I’ve followed a recipe from Ina Garten from time to time, but switch out some of the sweetened coconut with unsweetened. It helps to tamp down excessive cloyiness. And I always dunk them in dark chocolate, which has a magnificent grounding effect on, well, everything.

Chocolate Dipped Coconut Macaroons
Makes about 24

14 ounces sweetened condensed milk
8 ounces sweetened shredded coconut
6 ounces unsweetened shredded coconut
1 teaspoon vanilla extract
2 large egg whites, room temperature
1/2 teaspoon kosher salt

6 ounces dark (70-72%) chocolate, melted

Heat oven to 350° F (180° C). Line a baking sheet with parchment paper. Pour milk, coconut and vanilla in a large bowl and stir to combine. Beat egg whites and salt in the bowl of an electric mixer until soft peaks from. Fold into the coconut.

Drop tablespoon-sized mounds of coconut on baking sheet. Bake until golden brown, about 25 minutes. Cool on rack. Dip half of the macaroons in melted chocolate. Transfer to a plate lined with parchment. Refrigerate until set.

Strawberry Phyllo Stacks

Strawberry Napoleon  stack

I’ve been on a strawberry bender. They are impossible to ignore. Strawberries are in season now in California, and it’s too easy to simply gobble up a pint or two (or four) from the farmers market with each visit. Like all fruit and vegetables that reign supreme during their seasonal heyday, strawberries are the life of the party while they last. But even a good thing can become redundant, and that’s when our duty as a cook takes over. It is up to us, like gracious hosts, to showcase our seasonal gifts in fresh and flattering ways, so that we never (God forbid) grow tired of them.

This recipe brings a little phyllo dough to the mix, literally elevating the strawberry in a dramatically stacked presentation between layers of sugary phyllo and mascarpone cream. While they take some prep time, the phyllo sheets can be made in advance. The outcome is a light and luscious dessert, elegant yet simple, showcasing the lovely and ever-appealing strawberry.

Strawberry Phyllo Stacks (Napoleons)
Makes about 12

Phyllo:
1 package frozen phyllo sheets, defrosted overnight in refrigerator
1/2 cup unsalted butter, melted
1/2 cup granulated sugar

Cream filling:
8 ounces mascarpone cheese, room temperature
1 cup heavy cream
3 tablespoons confectioners sugar, sifted
1 teaspoon vanilla extract

1 pound strawberries, hulled, sliced 1/4-inch thick, plus 6 large strawberries, stems intact, halved lengthwise.
Sifted confectioners sugar for dusting

Prepare the phyllo squares:
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Unroll the phyllo dough and place one sheet on a work surface. Cover the remaining dough with plastic wrap and a damp kitchen towel to prevent drying.
3. Lightly brush the phyllo sheet with the melted butter. Sprinkle a light layer of sugar over the butter. Place a second phyllo sheet over the dough. Brush with butter and sprinkle with sugar. Repeat with 2 more sheets.
4. With a sharp chef’s knife cut the stacked phyllo sheets into 12 squares (4 across the sheets’ long side x 3 across the short side). With a spatula, transfer the squares to the prepared baking sheets. Bake in the oven until golden, 6 to 8 minutes. Remove from the oven and cool completely on racks.
5. Repeat this process until you have used all of the phyllo dough – you will have about 36 squares. (The phyllo squares may be prepared up to one day in advance. Place in an airtight container and separate each layer with parchment paper. Store at room temperature.)

Prepare the napoleons:
1. Beat the filling ingredients in the bowl of an electric mixer fitted with a wire attachment until stiff peaks form.
2. Arrange one phyllo square on a work surface. Spread one tablespoon of the filling over the square. Arrange 2 to 3 strawberry slices on the cream. Smear a little cream over the strawberries, then place another phyllo square on top and gently press to adhere Repeat the layering process one more time and finish with a phyllo square. Place a small dollop of cream in the center of the phyllo and top with a strawberry half, cut-side down. Transfer to a plate.  Repeat with the remaining ingredients.
3. Dust with the napoleons with confectioners sugar and serve immediately.

Braised Lamb and Feta Meatballs

Lamb Meatballs tastefood

Moroccan lamb kefta meets smothered Italian meatball: Two of my favorite recipes are rolled into one fragrant, warming and satisfying dish. I took my go-to  lamb keftas and fluffed them up with breadcrumbs, egg and a nugget of feta nestled in the centers before browning them in a skillet. I then popped them into the oven to braise and finish cooking in a blanket of my roasted tomato-pepper sauce. Just like Italian meatballs marinara, these lamb meatballs are very comforting, and I dare say even more tasty with the addition of North African spices and heat.

Braised Lamb Meatballs with Feta
Serves 4 to 6

2 pounds ground lamb
1/4 cup finely chopped yellow onion
1/4 cup panko
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped fresh mint
2 garlic cloves, minced or pushed through a press
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
3 ounces feta, cut into (1 cm.) cubes

2 cups Roasted Tomato Pepper Sauce
1/4 cup crumbled feta
1/4 cup chopped fresh cilantro or mint leaves

1. Combine all of the meatball ingredients, except the feta, in a bowl. Using your hands, gently mix until the ingredients are evenly distributed.
2. Shape the meat into 1 1/2 inch balls. Make a small indentation in the centers with your thumb and insert a feta cube, then close the meat around it. Place the meatballs on a plate, cover with plastic wrap, and refrigerate for 1 hour.
3. Heat the oven to 350°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the meatballs in batches, without overcrowding, and brown on all sides, turning as needed, about 5 minutes. (The meatballs will not be cooked through at this point. They will continue to cook in the sauce.) Transfer to a plate and repeat with the remaining meatballs.
4. Add the sauce to the skillet and cook briefly over medium heat, scraping up any brown bits in the pan. Return the meatballs to the skillet and nestle them in the sauce, turning to coat. Transfer the skillet to the oven and cook until the meatballs are thoroughly cooked through, about 30 minutes. During the last 5 minutes of cooking time, sprinkle the crumbled feta over the lamb.
5. Serve with couscous or rice and garnish with chopped mint or cilantro.

Roasted Tomato Pepper Sauce

Roasted Tomato Sauce tf

If you are like me and enjoy homemade tomato sauce year round, this recipe will do the trick. While summer tomatoes are ideal for any tomato sauce, you can still manage a decent sauce with your supermarket variety. Start by roasting the tomatoes to coax out and concentrate their flavor – and don’t hold back on the seasoning. In this recipe I roasted an armful of plum tomatoes and added a roasted red pepper for extra sweetness and bold color. If decent plum tomatoes are nowhere to be found (it is March, after all), you can make the sauce with the ubiquitous grape tomatoes readily found in most shops. The key is to taste, taste, taste. Add a spoonful of sugar for the extra sweetness you miss.  Crushed red pepper flakes and black pepper add dimension to the sauce with a nice kick. And don’t be bashful when it comes to the salt. Keep on tasting, then let the sauce rest for a few moments to allow the flavors to meld. You will be pleased with the results: This no nonsense, faux summer sauce is a bright and fresh condiment to splash on pasta, smear on pizza, or layer into gratins any time of year.

Roasted Tomato Pepper Sauce

Grape tomatoes may be substituted for the plum tomatoes. Note that you will not be able to remove their skins, which will yield a more chunky sauce.

Makes about 2 cups

2 pounds plum (roma) tomatoes, halved lengthwise
1 large red bell pepper, stemmed and seeded, quartered
Extra-virgin olive oil
Salt
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat the oven to 400°F. Brush the tomatoes and peppers with oil and season with salt. Arrange in a rimmed baking pan, cut side down. Roast until  softened, beginning to shrivel and slightly golden, about 45 minutes. Remove from the oven and cool to the touch, then remove the skins. Combine the red bell pepper and tomatoes in the bowl of a food processor and process until smooth.

Heat 2 tablespoons oil in a medium saucepan. Add the onion and sauté until soft and translucent without coloring, 4 to 5 minutes. Add the garlic, oregano, and red pepper flakes and sauté until fragrant, about 1 minute. Add the roasted peppers and tomatoes, 1/2 teaspoon salt, and the black pepper and simmer for 10 minutes.

Chicken Vegetable Soup with Green Garlic

green garlic veg soup

In this in-between time of winter and spring, a chicken vegetable soup is appropriately light and soothing. In this recipe, the comfort of chicken stock is enriched with carrots, fennel, and green garlic.  Green garlic is unique to spring. Resembling a thick scallion, the green stalk and bulb of young garlic is harvested before the plant matures and the bulb divides into cloves. In its raw state green garlic has a pungent aroma, yet when cooked it grows tame, providing a mild, sweet and herbaceous backdrop to the chicken stock.

Chicken Vegetable Soup with Green Garlic

Serves 4 to 6

1 tablespoon olive oil
1 cup chopped green garlic, white and pale green parts
Salt
2 large carrots, thinly sliced
1 medium fennel bulb, fronds trimmed, halved lengthwise and thinly sliced crosswise
4 cups chicken stock, preferably homemade
1 cup orzo
2 heaping teaspoons fresh thyme
1 1/2 cups shredded cooked chicken meat
1/4 cup chopped flat leaf parsley

Heat the oil in a soup pot over medium heat. Add the green garlic and 1/2 teaspoon salt. Sauté until the garlic softens and its aroma loses its pungency, about 5 minutes. Add the carrots and fennel and continue to sauté until the carrots brighten in color and the vegetables begin to soften, 2 to 3 minutes. Add the stock, orzo, thyme, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until the orzo is cooked through and the vegetables are tender, about 20 minutes. Taste for seasoning and add more salt if desired. Stir in the chicken and parsley and continue to cook until the chicken is warmed through.

Chilled Pea Soup with Crème Fraîche and Tarragon

This chilled soup is light and luscious. Each billowy spoonful is a harbinger of spring in both its simplicity and presentation. A sweet blend of English peas is balanced by the brightness of lemon and the tang of crème fraîche. The licorice notes of tarragon and slivers of peppery radish finish the soup, adding freshness and texture, not to mention a beautiful swath of pink to the emerald purée.

Chilled Pea Soup with Crème Fraîche, Lemon and Tarragon

I prefer the savory flavor of the chicken stock in this recipe, but vegetable stock may also be used. Serves 4.

1 tablespoon unsalted butter
1 large shallot, finely chopped, about 1/4 cup
1 1/2 cups chicken stock
Salt
Freshly ground black pepper
2 cups shelled English peas, about 2 pounds in the pod
1/2 cup crème fraiche
1 teaspoon finely grated lemon zest
Fresh tarragon
Sliced radishes

Melt the butter in a small saucepan over medium heat. Add the shallots and sauté until translucent without coloring, 3 to 4 minutes. Add the broth, ½ teaspoon salt, and ½ teaspoon black pepper and simmer 2 minutes. Remove from the heat and cool to room temperature.
While the stock is cooling, bring a large pot of salted water to a boil. Add the peas and cook until vibrant and tender, 2 to 3 minutes. Drain and rinse under cold water or shock in ice water to prevent further cooking.
Combine half of the cooled stock and the peas in the bowl of a food processor and process until very smooth. Add additional stock a little at a time and process to achieve desired consistency. (The soup should be a little thick and not too runny). Transfer to a bowl, and season with salt and pepper.
Whisk the crème fraiche and lemon zest in a small bowl. Gently swirl the cream into the peas, leaving light traces of the cream visible. Carefully divide among serving bowls. Garnish with snipped tarragon leaves and sliced radishes.

Chocolate Stout Pound Cake 2.0

chocolate stout cake tastefood

I’ve had a recipe for Chocolate Stout Pound Cake on this blog for a few years, and this weekend, with St. Patrick’s Day looming, I decided to make it. As I read through the recipe, I found myself itching to make a few changes to the measurements and method. It’s not unusual for me to tweak a recipe – in fact I rarely follow one to a T.  It’s also interesting to see how recipes evolve with time. I find myself making small tweaks to older recipes when I haven’t made them in a while. So, I hereby present you with this newly minted and perfected 2015 version of Chocolate Stout Pound Cake. The recipe yields one hefty pound cake. While its size is generous, the crusty exterior yields to a moist, tender, and fine crumbed cake, subtly laced with stout and Guinness. Goodness knows why it took me so long to remake it. For an extra indulgence, serve it with the whiskey cream. The recipe for the cream is below, and I haven’t changed it one bit. (Some recipes should never be changed.)

Chocolate Stout Pound Cake
Makes one

3/4 cup unsalted butter, room temperature
3/4 cup stout beer
10 ounces dark chocolate, chopped
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1/2 cup sour cream

1. Preheat the oven to 350°F. Butter a loaf pan, then line with parchment paper. Butter the parchment paper and dust the pan with cocoa powder, tapping out any excess.
2. Heat the butter and stout in a medium saucepan over medium heat until the butter melts. Remove the pan from the heat, then add the dark chocolate and stir until smooth.
3. Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl.
4. Whisk the eggs and sour cream into the chocolate. Add the dry ingredients and stir to combine without over-mixing.
5. Pour the batter into the prepared pan (it will be quite full). Place the pan on a baking sheet and transfer to the oven. Bake until the cake is set and a wooden skewer inserted in the center of the cake comes clean, 55 to 65 minutes. (If the top is beginning to darken before the cake is completely baked, loosely cover with a piece of foil.)
6. Transfer the cake to a rack and cool in the pan for 5 minutes. Turn the cake out onto the rack and cool completely. Cut into 1/2 inch slices. Serve with Irish Whiskey Whipped Cream.

Irish Whiskey Whipped Cream
1 cup heavy cream
1 tablespoon granulated sugar
2 teaspoons Irish Whiskey
1/2 teaspoon vanilla extract

Beat cream in the bowl of an electric mixer until traces of the whisk are visible. Add the remaining ingredients and continue to whip until soft peaks form.

Rhubarb Cobblers

Cobbler Lynda Balslev

You’ve got to hand it to rhubarb. In the land of seemingly eternal winter, when spring is but a rumor, the dependable rhubarb plant will begin to sprout. It’s no wonder that rhubarb is a favorite in Scandinavia, where the winters are long and dark. By March, the weather may be bleak, but you can be sure that the rhubarb will shoot. Something about rhubarb’s tartness is fitting for the season. Not too sweet, but fresh and astringent, it’s like an early spring cleanse in the form of a plant.

Rhubarb Cobblers

Rhubarb and citrus muddle together in this bright cobbler crowned with a crumbly lemon-flecked dough. The bubbling filling can barely contain itself, and neither can we when this is served for dessert.

Serves 6

Filling:
3/4 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups diced rhubarb, about 1 1/2 pounds
2 tablespoons fresh orange juice
1 teaspoon finely grated lemon zest

Topping:
1 cup all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter
1 large egg
1/4 cup heavy cream or sour cream
1/2 teaspoon finely grated lemon zest

1. Heat the oven to 375°F.
2. Whisk the sugar, cornstarch, and cinnamon in a large bowl. Place the remaining filling ingredients in the bowl and stir to combine. Spoon the filling into 6 individual ramekins or an 8-inch square baking dish.
3. Combine the flour, sugar, baking powder, salt, and butter in the bowl of a food processor. Pulse until the dough resembles coarse meal. Add the egg, cream, and lemon zest  and pulse until the dough comes together.
4. Drop spoonfuls of the topping over the filling. Bake the cobblers in the oven until the topping is golden and the filling is bubbly, 35 to 40 minutes for the ramekins, and 45 to 50 minutes for the baking dish. Remove from the oven and cool.
4. Serve slightly warm or at room temperature with whipped cream. The flavors will develop as the cobbler cools.

Winter Quinoa Kale Tabbouleh Salad

quinoa kale tabbouleh tastefood
Winter Quinoa Kale Tabbouleh Salad

I call this salad tabbouleh, although most of the ingredients are not what you will find in a typical Middle Eastern tabbouleh salad. Tabbouleh traditionally consists of bulgur or couscous, chopped tomatoes, onions, and gads of fresh herbs, such as parsley, mint, and cilantro. While the grains are a main ingredient in tabbouleh, the salad is usually dominated by the fresh herbs, creating a hearty, satisfying, and decidedly fresh vegetarian meal or side dish.

This recipe switches out the bulgur for quinoa, which adds plenty of protein and a universally pleasing gluten-free option. In addition to handfuls of parsley and cilantro, I add a bunch of shredded tuscan kale – readily found in the markets during the winter. First I rub the kale with oil and lemon to slightly soften the sturdy leaves so that they yield more to the salad, while never becoming too soggy once folded into the salad.

For the vegetables I add poblano and jalapeño chile peppers for their heat and flavor in addition to red bell pepper for sweetness and color. This recipe can be prepared in advance and will remain fresh for up to 24 hours in the refrigerator. If you prefer, add the chopped herbs slightly before serving to prevent wilting.

The key to making this salad is to taste as you build it. There should be a balance of citrus, fragrance, heat, and spice – as well as a balance of textures. Quinoa requires a good deal of seasoning for good flavor, so season the quinoa before adding it to the salad. You will also find that the flavors of the tabbouleh will meld the longer is sits in the refrigerator, so taste again before serving.

Winter Quinoa Kale Tabbouleh Salad

Serves 4 to 6

Quinoa:
1 cup red quinoa
2 cups water
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Kale:
1 bunch tuscan kale (6 to 8 leaves)
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
Pinch of salt

Salad: 
6 to 8 thin scallions, white and green parts thinly sliced
1 large red bell pepper, stemmed and seeded, cut into 1/4-inch dice
1 large poblano chile pepper, stemmed and seeded, cut into 1/4-inch dice
1 to 2 jalapeño peppers, stemmed and seeded, finely chopped
1 garlic clove, minced
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 teaspoon hot sauce, such as Tabasco (or more to taste)
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1 teaspoon salt (or more to taste)
1/2 teaspoon freshly ground black pepper
1 cup Italian parsley leaves, chopped
1 cup cilantro leaves, chopped

Rinse the quinoa in a fine-mesh sieve under cold running water for 30 seconds, then drain. Combine the quinoa and water in a small saucepan and bring to a boil. Reduce the heat to low, cover the pan and simmer until the quinoa is tender and releases its germ (the white tail), about 20 minutes. Drain the quinoa and transfer to a bowl. Add the oil, salt, cumin, and black pepper. Stir to combine, then cool to room temperature.

Remove the stems and tough ribs from the kale leaves. Roll up the leaves and thinly slice in chiffonade (narrow ribbons). Place the kale in a bowl and add the oil, lemon juice, and salt. Toss with your hands, while rubbing the oil and lemon into the leaves, for about 15 seconds.

Combine the quinoa, kale, peppers, and garlic in a large bowl. Add all of the remaining ingredients except the parsley and cilantro. Stir well to thoroughly coat the ingredients. Taste for seasoning. Fold in the parsley and cilantro and taste for seasoning again., If desired, add more oil or lemon juice if the tabbouleh is too dry. Cover and refrigerate the tabbouleh for at least one hour to allow the flavors to develop. Serve chilled or at room temperature.