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.

Grilled Pomegranate Chicken and Vegetable Skewers

pomegranate chicken skewers tastefood

Posted by Lynda Balslev

Memorial Day weekend is a week away, but why wait to grill? Any weekend (or any night, for that matter) is a good excuse to fire up the Weber. I made these skewers to feed a crowd, but the following recipe will generously feed a table of four. A Middle Eastern inspired pomegranate marinade infused with aromatic spices tenderizes and flavors the chicken, which is best left to marinate overnight. If you don’t have time for that, then 4 hours will do.

Grilled Pomegranate Chicken and Vegetable Skewers
Serves 4

Marinade:
1/4 cup pomegranate molasses
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
1 tablespoon sriracha
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

2 pounds boneless, skinless chicken breasts
Bamboo skewers, pre-soaked for 30 minutes
1 large red onion, cut into 1-inch chunks
2 red or orange bell peppers, stemmed and seeded, cut into 1-inch chunks
Fresh mint and parsley leaves for garnish

1. Whisk the marinade ingredients in a small bowl. Set aside 1/4 cup for basting.
2. Cut the chicken into 1-inch chunks. Place in a large bowl. Add the marinade and stir to coat. Cover and refrigerate for at least 4 hours or overnight.
3. Prepare the grill for direct cooking over medium heat. Thread the chicken on skewers alternating with onion pieces and peppers.
4. Grill over direct medium heat until nicely charred and chicken is thoroughly cooked through, turning as needed, 8 to 10 minutes, basting halfway through the cooking process with reserved sauce.
5. To serve, pile the skewers on a serving platter. Drizzle with olive oil. Season with extra salt and pepper if desired. Garnish with fresh mint and parsley leaves.

Spinach Pesto with Fusilli

pesto pasta tastefood

When you think of pesto do you think of basil? Most of us do. Traditional Pesto Genovese, the ubiquitous garlicky basil puree tossed with pasta is an Italian staple. I have to admit, though, that basil is not my favorite herb. When I use it, I do it sparingly so it’s pungent flavor doesn’t overwhelm. So, when I do make a pesto I like to substitute some or all of the basil with other herbs and greens – and you should too, even if you love basil. Herb pestos are a great way to use copious greens, and a wonderful way to spread their flavor in pastas, dolloped over pizzas or smeared on crostini. They are also great as a garnish or sauce for grilled meats, chicken, and fish. Try substituting parsley, cilantro, mint – or a mixture of all of them. Greens such as arugula and baby spinach also work well. I made this pesto with fresh baby spinach leaves and added a little lemon and mint to brighten the mix.

pesto spinach jar

Spinach Pesto with Almonds, Mint and Lemon

Makes about 1 1/2 cups pesto.

4 ounces baby spinach
1 large garlic clove
1/4 cup fresh mint leaves
1/4 cup finely grated Parmigiano Reggiano
1/4 cup finely grated Pecorino Romano
1/4 cup almonds
1/2 teaspoon finely grated lemon zest
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place the spinach, garlic, mint, cheese, almonds and lemon zest in the bowl of a food processor. Pulse until coarsely chopped. With the motor running, add the oil in a steady stream to blend. If too thick add a little more oil to desired consistency. Transfer to a bowl. Season with salt and black pepper.

To serve with pasta, bring a large pot of salted water to a rolling boil. Add 1 pound pasta, such as fusilli, and cook until al dente. Drain. Toss with several heaping spoonfuls of pesto to coat. Serve with additional grated cheese. Serves 4.

 

Chicken Fried Rice with Almonds and Broccolini

chicken rice tastefood

Whole chickens are a gift that keep on giving. I roast a chicken almost weekly. After the roast dinner, there are lots of leftovers to transform into another meal. The bones are simmered in water for homemade stock which in turn is used for soups or stock for cooking rice, quinoa or farro. And the leftover meat can easily be turned into a whole new dinner. I made this fried rice dish with leftovers from my farmer’s market chicken dinner.

Chicken Fried Rice with Broccolini and Almonds

Serves 4

1 cup basmati rice
1 1/2 cups chicken stock or water
1 tablespoon extra-virgin olive oil
4 green onions, sliced 1/4-inch thick, white and green parts divided
1 large carrot, diced
3/4 pound broccolini, cut into 1/2-inch pieces
1 clove garlic, minced
1 tablespoon grated peeled ginger with juices
1/2 teaspoon red chili flakes
2 to 3 cups shredded cooked chicken
2 tablespoons soy sauce
1/3 cup cilantro leaves, chopped (optional)
1/4 cup slivered almonds, toasted

Combine the stock, rice and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low, and simmer, covered, until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff the rice with a fork.
While the rice is cooking, heat the oil in a large skillet over medium heat. Add the white parts of the green onions, the carrot, broccolini. Saute until bright in color and crisp-tender, 2 to 3 minutes. Add the garlic, ginger and chili flakes and saute until fragrant, about 1 minute. Add the chicken and soy sauce and cook, stirring, until the chicken is heated through. Remove from heat. Add the cooked rice, the green onions and cilantro. Stir to combine and taste for seasoning. Add more salt if desired. Sprinkle the almonds over the rice and serve warm.

Golden Beet and Shiitake Farrotto

farrotto tf

Posted by Lynda Balslev

When you switch out the rice with farro in this risotto-style dish, you end up with farrotto. Like rice, the farro grains steep and simmer in stock, but without the nonstop requirement of stirring with rice. The difference is that farro has a hearty chewy texture, never succumbing to mushiness. Each nutty whole wheat grain maintains its shape, exuding earthy wholesomeness. You can’t help but feel healthy when you eat it.

Farro has an ancient pedigree, originating in the Mediterranean and the Middle East. Also known as emmer, and compared to spelt, farro is a species of wheat, high in fiber and rich in protein and B vitamins. It’s delicious in salads, pilafs, breads, soups and stews. If you haven’t tried it, you should.

Farro with Golden Beets and Shiitake Mushrooms 

Carrot and rutabagas are good substitutes for the beets. Serves 4 to 6.

2 tablespoons olive oil, divided
1 medium shallot, finely chopped, about 1/4 cup
6 ounces shitake mushrooms, sliced 1/4-inch thick
1 garlic clove, minced
1 1/2 cups farro, rinsed and drained
2 cups chicken stock
2 tablespoons soy sauce
2 medium yellow beets, peeled, cut into 1/2-inch dice
Salt
1 teaspoon freshly ground pepper
1/2 cup flat leaf parsley, chopped

Heat one tablespoon olive oil in a medium saucepan over medium heat. Add the shallot and sauté until softened, about 2 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the farro and cook, stirring, until slightly toasted, about 1 minute. Pour in the stock and soy sauce. Bring to a boil, then reduce heat to low. Cover and simmer until the farro is tender but chewy, 20 to 25 minutes.
While the farro is cooking, heat one tablespoon olive oil in a skillet over medium heat. Add the beets and sprinkle with salt. Sauté until crisp tender and golden brown, 8 to 10 minutes, stirring occasionally. Transfer to a plate.
Add 1 tablespoon olive oil to the same skillet. Add the mushrooms in one layer and cook over medium-high heat until softened and slightly golden, 5 to 6 minutes.
To serve, toss farro with the beets and parlsey. If using feta, sprinkle over the farro. Serve warm or at room temperature.