Tag Archives: recipe

A Grill and a Skillet: Yogurt Marinated Chicken Breasts with Tomatoes and Chickpeas

Chicken grill When the weather gets all hot and in your face, it helps to shout back. Fire up the grill, douse your food with loads of spice and fight fire with fire. What I love about this method is that not only is the food intoxicatingly flavored with aromatics, spicy heat and char, all of the cooking remains outside on the grill. In this recipe, chicken is swathed in a creamy-smoky-spicy bath that permeates and tenderizes the meat as it marinates. While the meat grills to crispy perfection, a basket of cherry tomatoes cooks down to a sweet sludge dotted with nubby chickpeas, which becomes the bed for the finished chicken. It’s served with couscous to absorb the rich pan juices and topped with a dollop of fragrant yogurt sauce. Bright, spicy and very shouty, indeed.

Yogurt and Spice Marinated Chicken Breasts with Tomatoes and Chickpeas

Serves 4 to 6.

Marinade:
3 garlic cloves, minced
1/4 cup Greek whole milk yogurt
2 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 tablespoon smoked paprika
1/2 tablespoon sweet paprika
1 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne

4 large chicken breasts with skin, de-boned, about 8 ounces each

1 pound grape or cherry tomatoes
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup fresh cilantro sprigs
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
1/2 teaspoon cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt

Sauce:
1/2 cup whole milk Greek yogurt
1 tablespoon chopped fresh cilantro

Prepare:
1.  Whisk the marinade ingredients in a small bowl. Transfer 1 tablespoon of the marinade to another bowl and set aside for the sauce.
2.  Place chicken in a rimmed baking dish. Rub all over and between skin and meat with the marinade. Cover and refrigerate for at least 2 hours or overnight.
3.  Prepare the grill for direct and indirect cooking over medium heat.
4.  Heat the oil in a large cast iron skillet over indirect medium heat. Add the tomatoes and cook until they just begin to break down and release their juices, about 10 minutes, stirring occasionally. Add the garlic, chickpeas, cilantro, cumin, red pepper flakes and salt. Cook until the tomatoes collapse and the sauce thickens, about 10 more minutes, stirring occasionally.
5. While the tomatoes cook, remove the chicken from the marinade and discard the marinade. Grill the chicken, skin side down, over direct medium heat, until cooked through, turning once. Remove from heat.
6. Whisk the reserved marinade with 1/2 cup yogurt and fresh cilantro.
7. Cut the chicken breasts in half crosswise. Nestle into the skillet with the tomatoes and chickpeas. Serve with the yogurt sauce.

This dish and its many iterations I’ve enjoyed making is originally inspired by a recipe from Bon Appetit. 

Bircher Muesli

birchermeusli 1

I had my first bircher muesli in Switzerland. Bircher Muesli is a hearty alpine favorite and a breakfast staple. No wonder: it’s a healthy, satisfying and refreshing start to any day. The technique to bircher muesli is an overnight soaking of oats, steeped in milk or yogurt. Just before serving additional ingredients such as grated apple, dried fruit and nuts are folded in. Feel free to experiment with extra ingredients and toppings such as chia seeds, pepitas, dried cranberries, and fresh berries. If you are feeling luxurious, a dollop or two of whipped cream may also be gently folded in at the end (I call this the I-am-on-holiday ingredient).

Bircher Muesli
Serves 2

1 cup rolled oats
1/2 cup apple juice
1/2 cup whole milk plain yogurt
1/4 teaspoon ground cinnamon
1 green apple, cored and grated
1/4 cup chopped almonds
1/4 cup raisins
Shaved unsweetened coconut
Honey (optional)

Mix the oats, apple juice, yogurt and cinnamon in a bowl. Cover and refrigerate at least 1 hour or overnight.
Before serving, stir in the grated apple, half of the raisins and almonds. If too thick, thin with additional yogurt or milk to desired consistency. (If you are on holiday, then add the whipped cream).
Serve garnished with remaining nuts, raisins and the coconut. Drizzle with a little honey if desired.

Shrimp Tostadas with Black Bean and Corn Salsa

I confess that I often find Mexican food too dense for my garden-fresh sensibilities, so when I cook Mexican-inspired food at home, I lighten it up with lots of fresh vegetables, homemade salsa and herbs. We made these tostadas the other night and served the ingredients buffet-style, so everyone could pile on the garnishes to their taste.

Shrimp Tostadas with Black Bean and Corn Salsa

Fresh summer corn cut straight from the cob is sweet and crisp – no cooking required. When cutting the corn, lay the husked cob on a cutting board and carefully slice kernels off with a chef’s knife, rotating the cob. Sweep the kernels and milk into the bowl for the salsa. Serves 4 to 6.

For the shrimp:
2 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh lime juice
1 tablespoon Sriracha or hot sauce
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound medium shrimp, shelled and deveined

For the black bean salsa:
1 (15-ounce) can black beans, drained and rinsed
Corn kernels from one ear of corn
1 small red onion, chopped
1 cup cherry or grape tomatoes, quartered
1 jalapeno pepper, stemmed and seeded, finely chopped
Juice of half a lime
1 tablespoon extra-virgin olive oil
1 to 2 teaspoons hot sauce, to taste
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 small handful cilantro sprigs, chopped

Tostada shells
Lettuce leaves
Tomato salsa
1 avocado, sliced
Fresh cilantro sprigs
Lime wedges

Whisk 1 tablespoon olive oil, lime juice, hot sauce, cumin, salt and pepper together in a medium bowl. Add shrimp and toss to coat. Set aside.

Combine all of the salsa ingredients together in a bowl and mix well. Taste for seasoning.

Heat 1 tablespoon olive oil in skillet over medium high heat (or prepare grill for direct cooking over medium heat). Remove shrimp from the marinade, shaking off any excess and transfer to skillet 0r grill. Cook shrimp until pink on both sides and just cooked through, turning once, 3 to 4 minutes. Transfer shrimp to a bowl.

To assemble tostadas, lay a lettuce leaf over the corn shell. Spoon the black bean salsa over the lettuce. Top with 2 to 3 shrimp. Spoon tomato salsa over. Garnish with avocado slices and fresh cilantro. Squeeze a few drops of lime juice over each tostada. Serve immediately.

Watermelon, Feta and Bulgur Salad

Watermelon fetaPosted by Lynda Balslev

Watermelon is a staple in the heat of summer. Juicy, refreshing, nourishing and thirst quenching, it satisfies on many levels without filling you up. It’s served for breakfast in the Mediterranean climates and is a great addition to salads. It’s mellow sweetness is perfectly complemented by salty feta. This salad is a mini-meal with the addition of bulgur, and a perfect lunch stop on a hot summer day. It’s also a great addition to a barbecue.

Watermelon, Feta and Bulgur Salad
This recipe provides for a large salad. Feel free to halve the bulgur and use the extra ingredients to your taste. Serves 4

1 cup bulgur
Salt
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/2 small seedless watermelon, peeled, cut into 3/4 inch cubes, about 3 cups
2 handfuls sugar snap peas, stemmed, halved
1/2 small red onion, thinly sliced
4 ounces feta, crumbled
1/4 cup Italian parsley leaves
Freshly ground black pepper

Place the bulgur in a bowl. Add 2 cups boiling water and 1/2 teaspoon salt. Cover and let stand until bulgur is tender, about 20 minutes. Drain any excess water and fluff with a fork.
Whisk the oil, lemon juice, cumin, and 1/4 teaspoon salt in a bowl. Add 1 tablespoon of the dressing to the bulgur and stir to combine. Taste and add a little more dressing if desired (the rest will be drizzled over the salad).
Transfer the bulgur to a serving platter. Scatter the watermelon, snap peas and red onion over the bulgur. Top with the feta and parsley. Drizzle with remaining dressing. Garnish with freshly ground black pepper.

Green Olive and Almond Tapenade

green olive tapenade tastefood

Posted by Lynda Balslev

This is a recipe in my Almond book. I prepared this tapenade for each of the book signings I went to, and it was very popular. And now that it’s the official start to summer, I share this recipe with you. Salty, nutty, and seriously addictive, this tapenade is a perfect summer appetizer, spooned over bread or crostini. It’s also a great condiment, sprinkled over pizzas, salads or grilled fish. If you can, enjoy it with a glass of dry rosé for a heavenly pairing.

Green Olive and Almond Tapenade
from Almonds – Recipes, History, Culture (Gibbs Smith 2014)

Makes about 2 1/2 cups

1/2 cup raw almonds, toasted
2 cups pitted green olives
3 anchovies in oil, drained
1 large clove garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon capers, rinsed, coarsely chopped
1 teaspoon freshly ground black pepper

Place the almonds in the bowl of a food processor. Pulse a few times to coarsely chop. Add the remaining ingredients and process to a coarse paste. Refrigerate for at least one hour to allow the flavors to develop. The tapenade may be stored in the refrigerator for up to 2 days.

Father’s Day Grilling: Spice Rubbed Baby Back Ribs

ribs bbq tastefood

Posted by Lynda Balslev

Next week is summer solstice. For those of you who know me and this blog, Midsummer is a big celebration for our family. Each year we throw a Danish-inspired party at the beach to celebrate the longest day of the year. You can read in great detail about our celebration in this feature I wrote for the June issue of Marin Magazine. This year, however, we are changing gears a bit and heading to the beach a week earlier where we will celebrate Father’s Day. Like the solstice, you can be sure that grilling and a bonfire will be the main attraction – worthy of any Viking (and Dad).

On the menu? Grilled baby back pork ribs, thank you very much. They are a hands-down favorite, coated with a sweet and spicy rub that permeates the meat with flavor and heat while cooking long and slow in an oven or on the grill. They are perfect for beach toting, as the ribs can be prepped and cooked early, then transported and thrown on the grill just before eating to caramelize and crisp.

Spice rub

Dry Spice Rubbed Baby Back Pork Ribs

These ribs are great as is, with a crispy coating and succulent meat. If you like your ribs more wet, baste with your favorite sauce  just before removing from the grill and serve with additional sauce on the side. Serves 6 to 8.

For the rub:
1/4 cup granulated sugar
1/4 cup dark brown sugar
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon cayenne (or to taste)

3 racks baby back pork ribs

1. Preheat the oven to 200° F. Combine all of the rub ingredients together in a bowl and mix well.
2. Pat the ribs dry with a paper towel. Arrange in one layer on 2 rimmed baking sheets. Rub the spices all over the ribs on both sides, coating well. Bake in the oven for 3 hours.
3. Prepare a grill for direct medium heat. Grill ribs on a rack over direct heat, turning, until the meat darkens and crisps, 10 to 12 minutes.

Lemony Mixed Greens with Fava Beans and Mint

fava green saladIt was tempting to fiddle with this salad, but I am happy I didn’t. The beauty of this plate of greens is its simplicity. Bright fava beans, mint, spring greens and napped with lemon and olive oil. Favas are a bit of work to prepare, but well worth the effort. A good idea is to prep more than you need, then freeze the leftovers for easy use later. Feel free to mix the greens to your liking. Peppery arugula is a must, on its own or combined with mizuna, baby spinach, watercress – they all work. If you can get your hands on fresh chervil, that will add nice flavor as well.

Lemony Mixed Greens with Fava Beans and Mint
Serves 3 to 4

1 pound fava beans in the pod
5 ounces (about 5 cups) mixed greens
1/3 cup fresh mint leaves, shredded
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
1/4 cup shaved Parmigiano
Freshly ground black pepper

1. Shuck the fava beans. Bring a medium pot of salted water to a rolling boil. Add the beans and blanch until bright green, about 1 minute. Drain and rinse under cold water. When cool enough to handle, remove the shells.
2. Whisk the olive oil,  lemon juice, lemon zest, and salt in a small bowl.
3. Combine the fava beans, greens and mint in the salad bowl. Drizzle with half of the dressing and toss to coat. Add more dressing to taste. Scatter the cheese over the salad and garnish with freshly ground black pepper.

Bloody Mary Gazpacho with Shrimp

bloody mary gazpacho tastefood

Posted by Lynda Balslev

This chilled and refreshing summer soup is spiced with all of the necessary accoutrements for a great Bloody Mary, minus the vodka. (Of course, who says you can’t add a splash of spirits for an adult appetizer?) So, depending on your mood, the time of day – and your age – you might call this a spicy gazpacho, an inspired shrimp cocktail, or even a substantial bloody mary, heavy on the garnishes. Serve for brunch or lunch, or in small glasses as a party starter.

Bloody Mary Gazpacho with Shrimp
Serves 4 to 6

4 cups tomato juice
3 medium vine-ripened tomatoes, seeded, cut into 1/4-inch dice
2 celery stalks, cut into 1/4-inch dice
1 English cucumber, seeded, cut into 1/4-inch dice
1 small red bell pepper, cut into 1/4-inch dice
1 small red onion, chopped
1 garlic clove, minced
1/4 cup fresh lime juice
2 teaspoons Worcestershire sauce
1 to 2 teaspoons prepared horseradish
1 teaspoon Tabasco
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup chopped celery leaves

Optional garnishes:
Celery stalks
Italian Parsley stalks
1 pound large (15/20) shrimp, deveined and shelled with tails intact, cooked and chilled
Splash(es) of vodka

Combine all of the gazpacho ingredients in a bowl and stir to combine. Taste for seasoning and adjust to taste. Cover and refrigerate for at least one hour and up to 4 hours to let the flavors develop. Serve in bowls or cups. Garnish with celery, parsley and shrimp if using. For an adult version, stir in a splash of vodka.

Tomato Bruschetta

tomato bruschetta tastefood

Posted by Lynda Balslev

When I make tomato bruschetta, my family always says, “Summer food!” And so it is – especially when it’s made on the grill. Everything happens on our grill year round, I mean, during the summer. For this recipe slices of baguette get all toasty and charred on the Weber. Believe me, it’s worth the step for the flavor and saves you from the heat of the oven broiler. The grilled bread is then smothered with fresh chopped tomatoes infused with fresh basil from the garden, garlic and a glugg of olive oil. So simple, so good. If you could have summer in a mouthful, this would be it.

Tomato Bruschetta

I like the rustic presentation of halved baguette sections. Alternatively, slice the baguette on the diagonal 1/2-inch thick. Serves 4 to 6.

1 1/2 pounds vine ripened tomatoes
3 garlic cloves
2 tablespoons extra-virgin olive oil
1/2 cup basil leaves, torn in small pieces
Salt and freshly ground black pepper
1 baguette

Cut each tomato in half, and scoop out the juices and seeds with your fingers or a small spoon. Cut the tomatoes into 1/4-inch dice and place in a bowl. Add 1 minced garlic clove, the olive oil, basil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Gently stir to combine and taste for seasoning. If you don’t have super sweet tomatoes yet, a pinch of sugar may be added.

Cut the baguette crosswise into 3-inch sections. Halve each section lengthwise.
Grill the bread slices until toasted, turning once. Arrange on a platter cut-side up. Peel 2 garlic cloves and slightly crush with a knife. Rub the garlic cloves over the bread.

Low Fat Blueberry Tartlets

blueberry tartelettes tf  Posted by Lynda Balslev

Go ahead, indulge yourself. These gorgeous blueberry tartlets are rich and creamy, fragrant with lemon, bursting with fruit and not-too-decadent. Why? The luscious filling is 100 percent yogurt, not cream cheese or mascarpone. The trick is to choose a full fat Greek-style yogurt. It’s thick and silky, with a tang that perfectly offsets mellow, inky blueberries. The crust is a traditional graham cracker crust, which, yes, has brown sugar and butter (as any self respecting graham cracker crust should). So these tarts are just a little bit wicked, but it’s a dessert after all, and what’s wrong with being a little wicked anyway?

Blueberry Tartlets with Yogurt and Lemon

Makes 1 (10-inch) tart or 6 to 8 individual tartlets

Crust:
10 ounces graham crackers (or sweet digestive biscuits)
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted

Filling:
2 cups whole milk Greek-style yogurt
3 tablespoons granulated sugar (or honey)
1 teaspoon finely grated lemon zest
2 cups blueberries
Lemon zest for garnish

Heat oven to 350°F (180°C). Combine the graham crackers, sugar, cinnamon and salt in the bowl of a food processor. Process until crumbly. Add butter and pulse until the crust is blended and beginning to stick. If using a tart pan, dump the crumbs into a 10-inch tart pan, pressing with fingers evenly over the bottom and up the sides. If using individual tart dishes or ramekins, divide the crumbs between 6 to 8 ramekins and press the crumbs evenly over the bottoms and up the sides. Transfer to a baking sheet. Bake in oven until crust begins to turn golden brown, 10 to 12 minutes. Remove and cool completely on a rack.

While the crust is cooling, whisk the yogurt, sugar and lemon zest in a bowl. Pour the yogurt into the cooled crust, smoothing the top. Dot the yogurt with blueberries. Garnish with lemon zest. Refrigerate until serving, up to 4 hours.