Tag Archives: recipe

Shrimp, Avocado, and Grapefruit Salad

avocado shrimp salad

It may sound cliche, but “less is more” and “what you see is what you get” are perfectly descriptive of this clean and refreshing salad. Layered with citrus, briny shrimp, sweet onion, and creamy avocado, each ingredient hits the right spot and unites in a light and lovely summer lunch or salad course.

Shrimp, Avocado, and Grapefruit Salad
Serves 2 to 4

1/2 small red onion, thinly sliced
Salt
Fresh lime juice
Extra-virgin olive oil
12 large (16/20) shrimp, peeled and deveined, tails intact
Extra-virgin olive oil
Freshly ground black pepper
1 large avocado, halved, pitted and cut into 1/4-inch slices
1/2 ruby grapefruit, sectioned, membranes removed
2 tablespoons chopped Italian parsley leaves

1. Salt the onion slices and place in a colander in the sink or over a plate for 20 minutes. Rinse with cold water and blot dry, then toss the slices with 1 tablespoon lime juice.
2. Heat 1 tablespoon oil in a skillet over medium-high heat. Season the shrimp with salt and pepper, add to the skillet, and cook until colored on both sides and cooked through, 3 to 5 minutes, turning as needed. Transfer to a plate.
3. Halve and pit the avocado, then cut into 1/4-inch slices
4. Cut away the skin and pith of the grapefruit, then cut away the membranes and seed the segments.
5. On individual serving plates, layer the avocado, grapefruit, onion, and shrimp. Drizzle with olive oil and a squeeze of lime juice. Season with salt and pepper and garnish with parsley. Serve immediately.

 

5 Veggie Sides for a Grill Party

Memorial Day weekend is all about the grill, but it doesn’t have to be all about the meat. Here are a bunch of side dishes to round out your party and ensure that you and your friends eat their vegetables.

broccoli rabe tastefoodGrilled Broccoli Rabe
Char, garlic and red chili flakes transform this bitter-leaning crucifer into a delicious side dish.

pepper potatoes tastefood

No -Mayo Peppery Potato Salad
Hard to believe there’s no mayonnaise in this creamy salad, chock-a-block full of peppers, chiles and onion.

Corn Tomato SaladCorn and Tomato Salad
This classic summer salad is sweet, juicy and fresh with the kick of poblano chiles and crisp red onion.

mustard blue potato tastefoodBlue Potato and Mustard Salad
Another no-mayo potato salad, napped with olive oil and spiked with fresh mustard leaves. Use blue potatoes if you can find them for color value. Otherwise, yellow potatoes will work too.

fattoush salad tastefoodFattoush Salad
A fresh and satisfying Middle Eastern salad fragrant with mint and coriander, composed of crisp greens, crumbled feta and grilled pita bread.

Clam Chowder

Memorial Day is fast approaching – the sunny holiday which ushers in the summer season, lots of grilling, time at the seashore, and – for me – clam chowder. Blame it on my New England roots, but slurping down a bowl of steaming hot, buttery rich chowder is right up there with building sand castles and smearing on sunscreen when I think of summer. Chowders are actually quite easy to make, a simple concoction of milk and cream, potatoes, and clams. If you are not feeling the clams, you can add firm fleshed fish such as salmon and halibut and call it a fish chowder. The key is to get a smoky base to the soup with bacon (or in fish chowders, I’ll add warm-smoked salmon), and a little thickness with a roux (which is simply a little flour mixed into the fat from the bacon) and have fun with your vegetables. Potatoes and onion are standard, and I often add leeks or mild root vegetables, such as celery root, or even spinach. When you are selecting clams be sure to choose the smallest you can get your hands on, such as little necks, middle necks, or, if you are on the U.S. west coast, manila clams.

Clam Chowder
Serves 4

2 slices bacon, cut into 1/2-inch pieces
1 tablespoon olive oil
1 medium yellow onion, coarsely chopped
1 medium leek, white part only, thinly sliced
2 tablespoons all-purpose flour
2 cups chicken stock, divided
1/2 pound small fingerling potatoes, cut in 1/4-inch coins
1 cup whole milk
1 cup heavy cream
1 bay leaf
3 sprigs fresh thyme
12 manila or middle neck clams or 24 little neck clams
Salt and freshly ground black pepper

Fry the bacon in the oil in a large pot over medium heat until the fat is nearly rendered. Add the onion and leek and sauté until softened, 3 to 4 minutes. Sprinkle the flour into the pot, and cook for 1 to 2 minutes, until very lightly colored, stirring constantly. Whisk in 1 cup of the stock, stirring to blend the flour. Add the remaining stock, the potatoes, milk, cream, bay leaf, and thyme. Bring to a simmer, partially cover and cook until the potatoes are tender, about 20 minutes. Add the clams, partially cover the pot and simmer over medium heat until the clams open, stirring occasionally, 6 to 8 minutes. Discard any unopened clam shells. Season to taste with salt and pepper. Serve hot garnished with fresh thyme.

Baking Favorites: Lemon Shortbread Bars

lemon sea salt bars tastefood

If I had to name a favorite baking ingredient, it would be a lemon, and, in my opinion, the best way to show off its citrusy sweet-tart flavor is a lemon bar. These tiny (or not so tiny) squares are all about the citrus. A buttery shortbread crust anchors a squidgy thick wedge of puckery filling, simply topped with dusting of sugar. A pinch of sea salt is a nice finishing touch, balancing the sweetness and letting the lemon shine through. These bars are thoroughly addictive and guaranteed to brighten your day. One bar will never be enough.

Lemon Bars with Sea Salt

This recipe is adapted from and inspired by many sources, including Ina Garten, Food52,  and my personal weakness for lemon – and sea salt. Makes 32 (2-inch) square bars.

Shortbread:
2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/2 teaspoon kosher salt
1 cup unsalted butter, slightly softened but still cool, cut into cubes

Filling:
4 large eggs
1 1/4 cups granulated sugar
2/3 cup freshly squeezed lemon juice
1/4 cup all-purpose flour, sifted
1 tablespoon finely grated lemon zest
1/4 teaspoon kosher salt

Garnish:
Confectioners sugar
Sea salt flakes, such as Maldon

1. Preheat the oven to 350°F. Butter a 9-by-13-inch baking pan, then line the pan with parchment and butter the parchment.
2. Combine the shortbread ingredients in the bowl of an electric mixer fitted with a paddle attachment. Mix until the dough resembles coarse lumps and just begins to come together. Dump the dough into the prepared pan and, with your fingers, evenly press the dough to cover the bottom of the pan.
3. Bake the crust until it just begins to turn golden, about 20 minutes. Remove from oven, but do not turn off the oven heat.
4. Whisk the filling ingredients together in a large bowl until blended, then evenly pour over the crust. Return the pan to the oven and bake until the filling is set but not coloring, about 25 minutes. Remove and cool completely on a rack.
5. Cut into bars. Dust with confectioners’ sugar and lightly sprinkle with sea salt flakes before serving.

Black Lentil Salad with Asparagus and Egg

black lentils bowl tastefood

Asparagus and egg pair well together – especially in the spring. In this hearty salad, they team up with black lentils. These shiny pellets are nicknamed Beluga lentils because of their resemblance to caviar. Black lentils remain firm when cooked, which makes them a great addition to salads, and their inky dark color provides vivid contrast to bright vegetables. Like brown or green lentils, black lentils are a superb source of iron, fiber, protein, folate and magnesium. Plus, they are easy on the wallet. Not bad for a little legume.

black lentils salad tastefood

Black Lentil Salad with Asparagus, Kale, Egg

For a larger salad, arrange the lentils on a bed of mixed greens or arugula.
Serves 3 to 4 as a side dish.

1 1/4 cups black lentils
3 cups water
Salt
6 to 8 thin asparagus
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
2 spring onions, white and pale green parts thinly sliced
2 hard boiled egg yolks, crumbled
1 red jalapeno pepper, minced
1 1/2 cups shredded kale
1/4 cup chopped parsley
1/4 cup cilantro

1. Rinse and pick over the lentils to make sure there are no small stones. Combine the lentils and water in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low, partially cover and simmer until the lentils are tender but still firm, about 25 minutes. Drain, transfer to a large bowl and cool to room temperature.
2. While the lentils are cooking, blanch the asparagus. Bring a wide pot of salted water to a rolling boil. Add the asparagus and cook until bright green and crisp tender, about 1 minute. Drain and rinse under cold water to stop the cooking process. Cut off and reserve the tips, and slice the stalks into 1/2-inch pieces.
3. Whisk the garlic, oil, lemon juice, mustard, 1/2 teaspoon salt, and the black pepper in a small bowl. Pour over the lentils and toss to coat. Add the asparagus tips and stalks, the spring onions, 1 crumbled egg yolk, the jalapeno, kale, parsley and cilantro. Gently stir to combine. Taste for seasoning – you might need more salt. If the salad is too dry at this point, drizzle with a little extra oil.
4. Transfer the salad to a platter or divide among serving plates. Garnish with the remaining crumbled egg yolk and serve.

Easter Brunch: Asparagus, Prosciutto, Egg Mimosa Salad

Asparagus salad tastefood

Have you been tasked with bringing a spring-y platter of food to feed a crowd for Easter brunch this weekend? I made this sunny salad for an Easter brunch last year. 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 few squirts of fresh lemon and a splash of olive oil to coat and glisten. 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 lemony goodness. And if you have a few baby herbs unfurling their leaves in your garden, by all means, add them to the plate.

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
4 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 the 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 in the oven 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 and drizzle with a little oil. Grate the eggs over the asparagus, then sprinkle the prosciutto shards over the salad. Garnish with fresh black pepper. If you have any fresh herbs in the garden, such as parsley, chervil or mint, feel free to tear a few leaves and scatter over the salad as well.

Farmer’s Market Roasted Chicken Dinner

chicken platter tastefood

Springtime Bounty

A trip to the farmers market yielded the ingredients to inspire and assemble this dinner. It didn’t require much: one chicken, a bunch of green garlic, potatoes, and lambs lettuce. A good glugg of olive oil, a head of garlic, and a lemon plucked from our tree was all that was needed to bring this meal together – and a skillet and a grill.

chicken skillet

Green garlic is young garlic which resemble thick spring onions. Its buttery and mild flavor is amplified when roasted and braised. In this preparation, the green garlic’s bulbs and white stalks are tucked under a whole chicken which nestles in a skillet between hunks of potatoes and a garlic head while roasting. For serving, the reserved green garlic tips are chopped and tumbled with lemon zest, oil and a pinch of sea salt, for a bright gremolata garnish – making sure that the garlic stalks are completely put to use. A fresh lambs lettuce salad, simply dressed with lemon and olive oil, surrounds the chicken, mingling with the pan juices which are redolent with the buttery roasted garlic cloves. One stop shopping and dinner at its best.

garlic scapes

Roasted Chicken Platter with Potatoes, Garlic Scapes and Lemony Lambs Lettuce

The beauty of this recipe is its ease of preparation and one-skillet method. The veggies and chicken roast together – either on the grill or in the oven. Other vegetables such as onions and carrots may easily be substituted. Serves 4.

1 (4 pound) whole chicken
Salt
Extra-virgin olive oil
Freshly ground black pepper
3/4 pound garlic scapes
1 pound small yukon gold potatoes, halved crosswise
1 large head of garlic, outer layers of skin removed, top trimmed by 1/4 inch to expose the cloves.
1 untreated lemon, halved

Salad:
6 ounces lambs lettuce (mâche)
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt

1. If you have time, season the chicken all over including inside the cavity with salt. Place in a bowl or on a rimmed dish and refrigerate uncovered for a few hours. Remove from refrigerator 1 hour before roasting. Drizzle and coat with olive oil. Season with freshly ground black pepper.
2. Prepare a grill for indirect cooking over medium-high heat (about 400°F/ 200°C). If using an oven, preheat to 400°F.
3. Snip off the green stalks of the garlic scapes and set aside. Place the bulbs, the potatoes and garlic head in a large bowl. Drizzle with about 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat, then dump the vegetables into a large cast iron skillet (or grill-proof baking dish). Nestle the chicken into the center of the vegetables, breast-side up. Roast over indirect medium-high heat until the chicken is thoroughly cooked through, 1 to 1 1/4 hours, basting occasionally with pan juices and rotating the pan from time to time to ensure even cooking. Remove from the heat and transfer the chicken to a cutting board. Let rest for 15 minutes.
4. While the chicken rests, squeeze the roasted garlic into the pan and gently mix around to combine with the juices and vegetables.
5. Make the gremolata: Finely chop the green garlic tips and place in a bowl. Add 1 teaspoon finely grated lemon zest and juice of 1/2 lemon, 1 tablespoon olive oil, and a pinch of salt. Stir to combine.
6. Make the salad: Place the lambs lettuce in a large bowl. Whisk the oil, lemon juice, mustard and salt in a small bowl. Add to the lambs lettuce and toss to coat.
7. Spread the salad around the rim of a large platter, leaving the center clear for the chicken. Carve the chicken into serving pieces and arrange in the center of the platter. Scatter the roasted potatoes and garlic scapes around the chicken.  Spoon some of the pan juices over the chicken and vegetables and sprinkle with the gremolata.

Vietnamese Chicken Noodle Soup – Easy Pho

Chicken Pho TasteFood

Are you a fan of Pho? If you’ve never had it, Pho is a Vietnamese noodle soup. It consists of a mountain of slurp-worthy rice noodles swimming in a rich and aromatic broth fortified with proteins such as chicken, beef, or tofu. The bonus is the garnishes – a cornucopia of fresh herbs, chiles, lime, and sprouts to scatter over the top, with squirts of hot sauce and hoisin for good measure. Pho is intoxicatingly good, highly addictive, and a perfect remedy to fight a cold or simply satisfy a craving for Asian spice and heat. Once you taste it, you’re likely hooked.

The key to an authentic pho lies in its broth, a time consuming affair best left to the weekend when you have the freedom to fill your home with exotic aromas, while a whole chicken or beef bones slowly cook, and the stock reduces to a flavorful soul-satisfying intensity. The challenge – as cravings go – is that sometimes you just want pho – now – when it’s not a weekend, when it’s an hour before dinner on a busy weeknight, when you’ve just arrived home and there’s only leftovers in the fridge – and the nearest Vietnamese takeaway is in the next county.

Here is a solution – an inauthentic version I call easy pho, or, more cutely, faux pho. Instead of making the stock from scratch, I use a good quality store-bought stock and embellish it with aromatics. It saves a lot of time, and is a perfect quick fix for a simple, healthy, and crave-satiating weeknight dinner.

Easy Pho – Vietnamese Chicken Noodle Soup

This recipe is especially easy to make when you have  leftover chicken in the fridge, otherwise you can pick up a rotisserie chicken from the store, or quickly poach a couple of chicken breasts. Serves 4>

1 tablespoon canola oil
1 large yellow onion, coarsely chopped
1 (2-inch) knob of fresh ginger, coarsely chopped
6 cloves
2 star anise
1 (2-inch) stick cinnamon
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
6 cups chicken stock
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon salt
8 ounces vermicelli rice noodles
1 pound cooked chicken meat, shredded
4 scallions, white and green parts thinly sliced
1/4 cup fresh cilantro leaves

Garnishes:
Sliced red or green jalapeño chiles
Mung bean sprouts
Fresh mint or Thai basil sprigs
Lime wedges
Sriracha and Hoisin sauce

1. Heat the oil in a Dutch oven or deep skillet over medium heat. Add the onion and ginger and sauté until fragrant and the onion begins to brown, about 5 minutes. Add the cloves, star anise, cinnamon stick, coriander seeds, and peppercorns and sauté until fragrant, about 1 minute. Add the stock, fish sauce, sugar, and salt and bring to a boil. Cover and reduce the heat to low, and simmer for 30 minutes.
2. While the soup is simmering, cook and drain the noodles according to package directions.
3. Strain the soup through a fine mesh strainer into a clean pot. Add the chicken to the soup and simmer over medium-low until heated through, 3 to 5 minutes. Taste for seasoning and add more fish sauce, sugar or salt to taste.
4. Divide the noodles between large serving bowls. Sprinkle an even amount of scallions and cilantro over the noodles. Ladle the soup into the bowls.  Serve with the garnishes.

Baby Beet Gratin

Beet Gratin TasteFood

I can’t promise that any of your beet-averting family members will do a complete 180 turn on their opinion when it comes to these earthy roots. I will suggest that this casserole might be your best chance to convert them. Baby beets are mild and sweet, and their flavor is less assertive than their grown-up relatives. In this recipe, they are thinly sliced and smothered in layers of orange and garlic-infused sour cream and a generous shower of nutty Gruyere cheese. All of the flavors meld together, and while the beets are present they are not overwhelming in taste. As they cook, however, the beets release their juices and saturate the dish with spectacular vibrant color, which makes this one of the prettiest gratins I have seen. So give it a try, and let the skeptics eat with their eyes – and also hopefully with a fork.

Baby Beet Gratin with Orange and Thyme

I prepared this recipe with a variety of red, golden and chioggia beets. So long as you scrub them well, you don’t need to peel them (and their skin is a great source of nutrients). This recipe has you assemble the gratin in a casserole dish. You can also divide it between smaller ramekins or cast iron vessels, such as 2 (6-inch) cast iron skillets (pictured above).

Makes 1 (7 by 9-inch) gratin

16 ounces whole milk sour cream
1 garlic clove, minced
1 teaspoon finely grated orange zest
Salt
Freshly ground black pepper
Unsalted butter
16 baby beets, about 2 pounds trimmed, scrubbed clean
4 ounces finely grated Gruyere cheese
Finely chopped thyme leaves

1. Preheat the oven to 375°F (190°C). Butter a 7 by 9-inch square gratin dish. Whisk the sour cream, garlic, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
2. Thinly slice the beets with a mandolin or knife.
3. Arrange 1/3 of the beets, slightly overlapping in the baking dish. Spoon 1/3 of the sour cream over the beets, carefully spreading to cover. Sprinkle 1/3 of the cheese over the top. Lightly season with salt, pepper, and a pinch of thyme. Repeat with two more layers.
4. Transfer to the oven and bake until the beets are tender and the gratin is bubbly and golden, about 50 minutes.  Serve immediately or slightly warm.

Simple Roasted Potatoes with Thyme and Sea Salt

Potatoes Sea Salt Thyme TasteFood

Sometimes it’s necessary to state the obvious. These roasted potatoes are a standard accompaniment to meat and fish. They may be predictable, but they are also a classy reflection of simplicity. The ingredients are minimal (it’s all about the potato) and the method is easy (toss and roast). The results are, well, obvious: delicious crispy, salt-tinged potatoes. That’s the kind of predictability I will rely on any day of the week.

Roasted Potatoes with Sea Salt and Thyme

Salt the potatoes just before roasting to prevent them from exuding water.
Serves 4 as a side dish.

1 1/2 pounds small or new organic potatoes, with skin
1 garlic clove, minced
2 tablespoons extra-virgin olive oil, plus extra for serving
Fine sea salt and freshly ground black pepper
3 to 4 thyme sprigs
Sea salt flakes for garnish
Fresh thyme leaves for garnish

Preheat the oven to 425°F. Quarter the potatoes (or halve if very small) and place in a large bowl with the garlic. Drizzle the oil over the potatoes and toss to coat. Season with salt and pepper and toss again. Dump the potatoes onto a rimmed baking sheet and spread evenly. Scatter the thyme sprigs around the potatoes. Place the baking tray on the lowest rack in the oven and bake 30 minutes without disturbing. Move the baking tray to the top half of the oven and continue to bake until tender and golden, 20 to 30 minutes more. Remove and transfer the potatoes to a bowl. Pour in an extra glugg of oil and stir to coat. Garnish with additional sea salt and fresh snipped thyme leaves.