2013 – Page 4 – TasteFood

Appetizers, Crostini, entertaining, Fruit

Figs and Brie

August 29, 2013February 5, 2019by Lynda Balslev11 Comments

Figgy cheese – or would that be cheesy figs?

Simplicity combined with fresh ingredients is the essence of great summer food. There need not be a lot of fuss when produce is at it’s peak in flavor. Keep it simple so that nature’s flavors shine through. I made these figs as an appetizer the other night with a minimum of ingredients in 10 minutes. You can too.

Oven Roasted Figs and Brie with Thyme

Drizzle a little honey over the figs after they roast, if desired. These figs were so sweet and sublime I chose not to add anymore sugar. These figs are also delicious on crostini.

Makes 12

6 large ripe fresh figs, halved lengthwise
4 ounces soft rind cheese, such as brie, camembert, reblechon
Extra-virgin olive oil
Salt and freshly ground black pepper
Fresh thyme sprigs

Heat the oven broiler. Place the figs in a cast iron pan or baking dish cut-side up. Slice the cheese and cut in squares no larger than the width of the figs. Lay the slices in the center of the figs. Broil until the cheese is melted and lightly golden. Remove from the oven and drizzle with a little olive oil. Lightly season with a few pinches of salt and a grinding or two of black pepper. Garnish with fresh thyme. Serve immediately.

Appetizers, Breads, Pasta, Rice, Grains, Middle Eastern, salad, side dish, Vegetables and Salads, Vegetarian

Kale Tabbouleh Salad

August 25, 2013August 25, 2013by Lynda Balslev12 Comments

Tabbouleh is a Middle Eastern bulgur salad redolent with lemon and garlic and chockablock full of fresh herbs. It’s a great summertime meal, when it’s too hot to cook. I like to serve it as a part of a mezze or small plates, accompanied by feta, olives, and hummus. This recipe adds kale to the mix, reducing the amounts of the traditional parsley and mint, and resulting in a healthy hearty and very addictive salad.

Kale Tabbouleh
Serves 4 to 6

1 1/2 cups bulgur
1 1/4 cups hot water
1/4 cup fresh lemon juice
1 bunch curly green kale, tough ribs removed, torn small pieces
1/4 cup extra-virgin olive oil
3 green onions, white and green parts thinly sliced
1 red jalapeno or fresno chile pepper, finely chopped
1/2 small red onion, finely chopped
1/4 chopped fresh mint leaves
1/4 cup chopped Italian parsley leaves
2 garlic cloves, minced
2 teaspoons finely grated lemon zest
2 teaspoons ground cumin
1 to 2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper

Combine the bulgur, water and lemon juice in a large bowl. Let stand until the liquid is absorbed and the bulgur is tender, about 20 minutes. Add the kale and olive oil and stir for about 1 minute to coat the kale with the oil and soften the leaves. Add the remaining ingredients and mix well. Taste for seasoning. Cover and refrigerate for 1 hour to let the flavors develop.

If you like this, you might enjoy these TasteFood recipes:
Asparagus Mimosa with Quinoa
Farro Pilaf
Greek Couscous Salad

Appetizers, entertaining, Fish and Shellfish, gluten-free

Shrimp and Cheese Nachos

August 22, 2013June 9, 2019by Lynda Balslev9 Comments

Now, shush. I gave you lentils in my last post. Now you will get nachos. C’mon. We all need a little cheesy nacho goodness to balance out the healthy food around here. Besides, if we are going to analyze this, then this plate of fun food isn’t as bad as you think. I did my best to keep it light and fresh, just close your eyes and enjoy the cheese. And yes I called this dinner.

Shrimp Nachos

You don’t need a whole pound of shrimp for this recipe, but I do recommend it so you can pop a few in your mouth before serving.

Serves 6 (or 4 if you call this dinner)

Shrimp:
1 tablespoon extra-virgin olive oil
1 small garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 pound medium shrimp, shelled and deveined

1 to 2 ripe but not mushy avocados, diced
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cumin

8 ounces tortilla chips
3 cups Cheddar or Monterey Jack cheese, grated, plus 1 cup for broiling
3 green onions, white and green parts separated, thinly sliced
2 jalapeno peppers, stemmed and seeded, finely chopped
1/2 small red onion, finely diced

1 large vine-ripened tomato, cored, diced
½ cup cilantro leaves, loosely packed

Heat the oil in a large skillet over medium heat. Add the garlic, cumin and red pepper flakes and stir until fragrant, about 20 seconds. Add the shrimp in one layer. Cook until pink and just cooked through, turning once, about 2 minutes. (It’s ok if the shrimp are a little under-done. They will continue to cook in the oven). Remove from pan and drain on paper towel lined plates.

Combine the avocado, lime juice, salt, pepper and cumin in a small bowl and gently stir to coat.

Preheat the oven to 375°F. Spread half of the tortilla chips in a large rimmed baking pan. Sprinkle 1 1/2 cups of the cheese, half of the white scallions, half of the jalapenos and half of the red onion over the chips. Top with remaining chips, 1 1/2 cups cheese, white scallions, jalapenos and red onion. Bake in the oven until the cheese is melted and nachos are hot, 10 to 12 minutes. Remove the pan from the oven and turn on the broiler. Arrange the shrimp over the cheese. Sprinkle the last 1 cup cheese over the shrimp. Broil to melt the top cheese, 1 to 2 minutes. Remove the pan from the oven. Scatter the avocado, tomatoes, green scallions, and cilantro evenly over the top. Serve immediately with salsa and guacamole if desired.

Appetizers, Breads, Pasta, Rice, Grains, Legumes, Main Course, side dish, Vegetarian

Lentil Falafel

August 18, 2013August 18, 2013by Lynda Balslev11 Comments

~Lentil Falafel with Spicy Yogurt Tahini Sauce and Mint~

These patties are a cross between falafel and keftas. They are a terrific vegetarian meal or appetizer. We dipped them in a spicy yogurt sauce, but you can also stuff them in pita pockets with a spoonful of sauce and a handful of fresh mint or cilantro.

Lentil Falafel
Makes approximately 16 patties

1 1/2 cups cooked lentils
1/2 cup medium-grind bulgur
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 garlic cloves, chopped
1 large egg, lightly beaten
1/4 cup finely chopped red onion
2 tablespoons finely chopped cilantro
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne

Vegetable oil for pan-frying

Sauce:
1 cup Greek whole milk yogurt
2 tablespoons fresh lemon juice
1 tablespoon tahini
2 teaspoons harissa paste
1/4 teaspoon salt

Place the lentils and bulgur in a medium bowl. Ad the olive oil and lemon juice and stir to combine. Cover and let stand at room temperature until liquid is absorbed and bulgur is tender, about 15 minutes.

Transfer to a food processor and add the remaining falafel ingredients. Pulse to form a chunky paste.

With wet hands lightly form the lentils in 1 1/2-inch patties about 1/2-inch thick. The mixture will be sticky and you will need to rinse your hands between batches.

Heat 2 tablespoons vegetable oil in a large cast iron or heavy bottomed skillet over medium-high heat. Add the patties in batches without overcrowding. Cook until golden brown and heated through, turning once with a spatula. Transfer to a plate lined with a paper towel. Repeat with remaining patties.

Whisk the sauce ingredients in a small bowl. Serve falafel with sauce on the side for dipping. Or stuff 1 to 2 patties in mini-pita pockets, then add a spoonful of sauce and fresh mint leaves.

Tip: For completely different rendition, don’t process in the food processor. Simply dump the mixture in a skillet with a little olive oil and saute over medium-high heat until hot and slightly crispy. Serve as an alternative to rice or pilaf.

Appetizers, Breads, Pasta, Rice, Grains, Pizza

Grilled Pizza with Mozzarella, Salame and Arugula

August 16, 2013June 9, 2019by Lynda Balslev6 Comments

Pizza on parchment: Salad Pizza with Arugula, Mozzarella and Salame

Homemade pizza is a popular dinner here at TasteFood – a family favorite that’s easy to make during the week with a simple list of fresh ingredients. The key is to have pizza dough on hand so you’re ready to go when the craving strikes. This may be accomplished by either making a large batch and freezing individual portions, or buying ready made dough at your favorite supermarket.

During the summer, the pizza gets moved outdoors to the grill, keeping the heat away from the kitchen and adding great charred flavor to the crust. We keep our toppings simple and often pair salame or prosciutto with garden vegetables or heaps of fresh arugula. Add the arugula during the last minute or two of grilling so it just begins to wilt but retains its freshness. We call it a Salad Pizza.

Salad Pizza with Arugula, Mozzarella and Salame

We like our pizzas white, which means with no tomato sauce. Instead, the dough is brushed with garlic oil before piling on the toppings. If you prefer red, then smear a thin layer of tomato sauce over the dough in place of the oil, leaving a 1-inch border. Brush the border with garlic oil.

Makes 1 large rectangular pizza or 2 10-inch pizzas.

Pizza crust (recipe below)
Extra-virgin olive oil
1 garlic clove, minced
1/2 cup tomato sauce (recipe below)
8 ounces fresh mozzarella, thinly sliced
1/2 teaspoon red chili flakes, or to taste
4 ounces thinly sliced Italian dried salame (or prosciutto)
4 cups fresh arugula
1/2 cup finely grated Parmigiano cheese

Prepare the grill for direct cooking over high heat and preheat a pizza stone (or preheat oven and pizza stone to 500°F). Using your hands, stretch crust to desired shape. Combine 2 tablespoons olive oil and garlic clove in a small bowl. Lightly brush crust with oil. Arrange a layer of mozzarella over the pizza. Sprinkle with chili flakes. Top with a layer salami. Sprinkle Parmesan over the pizza. Brush the exposed edges with a little more olive oil.
Slide the pizza onto the pizza stone. Close the grill lid and grill until crust begins to turn golden brown, 10 to 12 minutes. Drop handfuls of arugula over the pizza. Grill with the lid closed until arugula just begins to wilt, 1 to 2 more minutes. Transfer to a cutting board. Drizzle with olive oil. Cut in pieces and serve immediately.

Pizza Dough Recipe

Adapted from a recipe by Alice Waters. Makes 2 – 10 inch pizza crusts.

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks. Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10-inch shapes.

Baking, Breakfast, Desserts, Fruit

Apple Cinnamon Cake with Raisins and Walnuts

August 12, 2013August 12, 2013by Lynda Balslev9 Comments

~ Apple Cinnamon Cake with Raisins and Walnuts ~

When things get busy and stressful, I head to the kitchen. Mind you, I’m normally in my kitchen anyway, developing and testing recipes, preparing meals for clients, and always making a dinner of some sort. But that’s not what I’m talking about. My to-do list is seemingly endless right now, and this weekend I needed a break. So I put aside my oil splotched recipe notes, shopping lists and white board (yes, I have a white board in my kitchen) and closed my laptop. I asked my son what I should bake – something sweet, something frivolous, something unplanned. He instantly asked for an apple cinnamon cake I used to bake, and I knew exactly which one he meant. It’s a simple crusty-topped cake studded with fruit and nuts that my kids love and I used to make for afternoon coffee and tea – when I actually used to have afternoon coffee and tea in another life we lived in Europe.

The recipe I used back then was from an old Gourmet magazine and sadly long misplaced or packed. But I remembered seeing a recipe over at Food52 for a classic, popular cake they loved which closely resembled my memory of this cake. That I could find, and here it is:

Apple Cake with Raisins and Walnuts

adapted from Food52 and a distant family memory

1 1/2 cups vegetable oil, such as grape seed
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
6 tart apples, peeled, cored, cut in coarse chunks
1 cup chopped walnuts
1 cup raisins

Heat the oven to 350°F. Butter a 9 by 12-inch baking pan. Line the bottom with parchment paper and butter the parchment.
Beat the oil and sugar in the bowl of a standing mixer fitted with a paddle attachment until light, about 5 minutes. Add the eggs and vanilla and mix well.
Whisk the flour, cinnamon, baking soda and salt in a bowl. Add to the batter and mix to combine. Stir in the apples, walnuts and raisins. Pour into the prepared pan, smoothing the top with a spatula. Bake until a toothpick inserted comes clean, about 1 hour. Transfer to a rack to cool completely. Serve at room temperature. (The flavors will develop once the cake has cooled).
Cut in pieces and serve sprinkled with powdered sugar.

Breads, Pasta, Rice, Grains

Spaghetti with Sausage and Grape Tomato Ragout

August 9, 2013August 9, 2013by Lynda Balslev9 Comments

I know it’s summer, but sometimes a nice meaty pasta dish just hits the spot. I’ve lightened up this ragout by adding fresh grape tomatoes to the sauce. As the sauce simmers, the tomatoes will begin to break down adding garden-fresh brightness to this satisfying dinner.

Spaghetti with Sausage and Tomato Ragout
Serves 4

1 tablespoon extra-virgin olive oil
1/2 pound Italian sausage, casings removed, crumbled
1 pint grape or cherry tomatoes
1 medium red bell pepper, seeds and membranes removed, cut in 1/4-inch dice
3 garlic cloves, minced
2 teaspoons fresh oregano or 1 teaspoon dried
1/2 teaspoon red chili flakes
1/2 cup medium-bodied red wine
1 (15-ounce) can Italian plum tomatoes with juice
2 tablespoons tomato paste
1 bay leaf
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 teaspoons granulated sugar, optional

1 pound spaghetti
Grated Parmigiano cheese
Chopped Italian flat leaf parsley

Heat olive oil in a skillet over medium heat. Add sausage and sauté until golden. Transfer with a slotted spoon to a plate lined with a paper towel. Discard all but 1 tablespoon fat in the pan. Add tomatoes, red pepper, garlic, oregano and chili flakes. Sauté 2 minutes. Add the wine. Bring to a boil and simmer until the liquid is reduced by half. Add the plum tomatoes, tomato paste, bay leaf, salt and pepper. Cover and simmer 30 minutes. Taste for seasoning. If needed, add sugar.
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente. Drain. Serve hot with the sauce spooned over. Garnish with cheese and parsley.

If you like this, you might enjoy these TasteFood recipes:
Roasted Vegetable Lasagne
Shrimp Puttanesca
Linguine with Cherry Tomatoes and Breadcrumb Gremolata

Breads, Pasta, Rice, Grains, Breakfast, Fruit

Homemade Granola

August 4, 2013June 15, 2015by Lynda Balslev8 Comments

~ Homemade Granola and Greek Yogurt with Plum Compote ~

Whenever I can I make my own granola – and you should too. It’s easy to prepare and you can mix and match your favorite grains, nuts and dried fruit to your taste, while avoiding excess sugars and additives. The only downside is that it never lasts long enough in our house before it’s gobbled up. So make a double – or triple – batch if you can.

Homemade Granola

Substitute other nuts and seeds such as walnuts, pecans, flax, sunflower and pumpkin seeds. Other dried fruit such as cranberries, chopped apricots and blueberries may be substituted for the raisins. Add after baking so they won’t burn in the oven.

Makes about 4 cups

2 cups old fashioned oats
1 cup chopped or sliced raw almonds or other nuts
1/2 cup shredded unsweetened coconut
1/4 cup wheat germ
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup light brown sugar
1/4 cup maple syrup or honey
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup raisins

Preheat oven to 300°F (160°C) Combine oats, nuts, coconut, wheat germ, cinnamon and salt in a bowl. Whisk the sugar, syrup, oil, and vanilla in a small bowl until combined. Pour over the oats and stir to coat. Spread on a rimmed baking sheet lined with parchment paper. Bake until golden brown, stirring once or twice, about 30 minutes. Remove from oven and cool. Add the raisins. Store in an air-tight container for up to 1 week.

To prepare a yogurt parfait, layer granola with fresh fruit or fruit compote and greek-style yogurt.

Baking, Desserts, Fruit

Pear, Plum and Blueberry Crisp with Walnut Streusel

July 28, 2013by Lynda Balslev21 Comments

~
Nothing says summer better than a fruit crisp which effortlessly absorbs the season’s bounty. Let the market dictate your choice of fruit. Then fold the ripest gems – winey plums, tender pears, juicy blueberries – into your well loved and slightly worn ceramic dishes. Sprinkle with a little sugar and spice and crown it with a nutty streusel topping.

For this fruit crisp, I let the St. Helena farmers’ market do the talking.

and ended up with this:

Pear, Plum and Blueberry Crisp with Walnut Streusel
and Armagnac Whipped Cream

Serves 8 to 10

Streusel:
1 1/2 cups all-purpose flour
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup unsalted butter, chilled
1/2 cup walnuts, lightly toasted and chopped

Armagnac Whipped Cream:
2 cups heavy cream
3 tablespoons granulated sugar
1 1/2 tablespoons Armagnac

Filling:
1 pint blueberries, divided
6 ripe but not too soft pears, such as Bartlett or Anjou, cut in 1-inch chunks
6 plums, pitted, cut in 1-inch chunks
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice

Prepare the streusel:
In a large bowl, whisk together all the ingredients except the butter and walnuts. Add butter and work into the topping with your fingertips until the it resembles coarse meal. Stir in the walnuts. Cover and refrigerate until use.

Prepare the whipped cream:
Beat cream in bowl of electric mixer with a wire whisk until thickened. Add sugar and armagnac. Continue to beat until soft peaks form. Refrigerate until use. (May be made up to 4 hours in advance.)

Prepare the crumble:
Preheat oven to 375°F (190°C) Butter a 9 by 13-inch baking dish.
Place half of the blueberries and the remaining filling ingredients in a large bowl. Gently stir to combine. Pour into the baking dish. Scatter the remaining blueberries over the filling. Spoon the streusel evenly over the top. Bake in the oven until the crisp is bubbly, the pears are soft, and the topping is golden brown, about 50 minutes. Remove and cool slightly. Serve slightly warm or at room temperature with whipped cream.

Farmers Market, Meat, Pork, Vegetables and Salads

Skillet Dinners: Spicy Sausage, Mustard Greens and Cauliflower

July 23, 2013February 5, 2019by Lynda Balslev7 Comments

~ a farmers’ market bounty in a skillet ~

Last week I came home from the farmers’ market with an armful of mustard. I shop with my eyes and couldn’t resist the bunches of mizuna mustard leaves – frizzy purple, spiky red, scalloped green – not to mention their sunny flowers strung together in tidy bouquets. Since then, they’ve made themselves at home in my fridge, while I’ve reached for pinches and handfuls at each meal, tossing in salads, sprinkling as garnish. Yesterday was our last hurrah. I up-ended the remaining mustard into this quick one-dish skillet dinner, along with my other market acquisitions: spicy Italian sausages, violet-tinged baby cauliflower, orange cherry tomatoes and a few handfuls of curly kale for good measure.

Spicy Sausage, Mustard Greens and Cauliflower in a Skillet
Serves 4

Extra-virgin olive oil, divided
12 ounces Italian sausages, sliced 1/2-inch thick
2 cups cauliflower florets, any color works
Salt
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes, or to taste
2 generous bunches mustard greens and/or kale, tough stems removed
1 cup cherry tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage in one layer and cook until golden brown on both sides, turning once. With a slotted spoon transfer to a plate lined with a paper towel. If the skillet is dry, add 1 more tablespoon oil. Add the cauliflower and a sprinkle of salt; sauté until crisp tender, about 2 minutes. Add 1 tablespoon oil, garlic and red pepper flakes. Sauté until fragrant, about 30 seconds. Add the greens, 1/2 teaspoon salt, cumin, paprika and black pepper. Saute until the greens are tender and bright in color, about 2 minutes. Add the tomatoes and sausage. Cover partially, reduce heat to medium-low and cook until heated through, about 5 minutes. Taste for seasoning. Serve warm with couscous or farro.