2013 – Page 6 – TasteFood

Strawberry Rhubarb Cobbler

June 5, 2013April 14, 2020by Lynda Balslev11 Comments

~ Strawberry Rhubarb and Lemon Cobbler ~

Strawberries, rhubarb and lemon muddle together in this impossibly bright cobbler crowned with a crumbly lemon flecked dough. The bubbling fruit can barely contain itself, and neither can we when this is served for dessert.

Strawberry Rhubarb Cobbler
Serves 6

For the filling:
2 cups diced rhubarb
1 pound strawberries, hulled, sliced 1/4-inch thick
1/2 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon cornstarch
2 teaspoons finely grated lemon zest
1/4 teaspoon ground cinnamon

For the 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
1/4 cup heavy cream
1 egg
1 teaspoon finely grated lemon zest

Make the filling:
Combine all of the filling ingredients together in a bowl and toss to combine. Let stand at room temperature for 20 minutes.

Make the topping:
Combine the flour, sugar baking powder, salt and butter in bowl of a food processor. Pulse until dough resembles coarse meal. Add cream and egg; pulse until dough comes together. Pulse in lemon zest.

Spoon strawberries into a baking pan or individual ramekins. Drop spoonfuls of the topping over the fruit. Bake in a pre-heated 350 F. oven until the topping is golden and the filling is bubbly, 30-40 minutes. Remove from oven and cool slightly. Serve slightly warm or at room temperature. The flavors will develop as the cobbler cools. Serve with creme fraiche.

Fish and Shellfish, Main Course, Marinades

Grilled Fish and Vegetable Skewers with Barramundi

June 3, 2013by Lynda Balslev9 Comments

~ Grilled Fish and Vegetable Skewers with Barramundi ~

Weekends are made for grilling, and this weekend was no different. On the menu were these fish skewers with chunks of barramundi, sweet peppers and red onion. I’ve been having some fun with barramundi lately, generously provided by the folks at Australis who are raising barramundi in some of the world’s most innovative fish farms located in Massachusetts and Vietnam. Australis is considered to be a pioneer in the use of close-containment farming (systems that are considered the “gold standard” for sustainable aquaculture). Their greener way of farming has been recognized by leading environmental organizations, including Monterey Bay Aquarium’s Seafood Watch Program, Environmental Defense, and Blue Institute, while their Smart Aquaculture practices have earned Australis the prestigious “Seafood Champion Award” by Seafood Choices Alliance. It’s no wonder they refer to their product as The Better Fish.

I enjoy the mild and buttery flavor of barramundi, and now I can attest to how well it holds up on the grill. I used my favorite go-to marinade to coat the chunks of fish. Its secret ingredient is grated onion which adds a sweet and tangy depth of flavor that enhances the barramundi without overpowering its mild flavor.

Grilled Fish and Veggie Skewers with Barramundi
This marinade works well with most firm-fleshed fish, including swordfish, halibut or salmon. Serves 4 to 5.

Marinade:
1/4 cup grated yellow onion, grated, with juices
1/4 cup soy sauce or tamari
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper

2 pounds barramundi, cut in 1 1/2″ chunks
1 red onion, cut in 1-inch chunks
1 large sweet red or yellow bell pepper, cut in 1-inch chunks

8 bamboo skewers, soaked in water for at least 30 minutes or metal skewers.

Whisk the marinade ingredients in a large bowl. Add fish and gently turn to coat. Cover and refrigerate 1 hour.
Prepare grill for direct cooking over medium-high heat (or preheat oven broiler.) Thread fish on skewers, alternating onion and peppers. Grill over direct medium-high heat, turning, until fish is charred and just cooked through, about 8 minutes. Arrange on a platter and garnish with parsley sprigs.

Australis’ barramundi is currently available in Northern California Costco stores. If you live elsewhere, check out the Australis Facebook page for your nearest retailer, updates and news on Australis Barramundi.

Disclaimer: Australis provided me with a free sample of Barramundi for review purposes, and I am being compensated for this post via the NoshOnIt Partner Publisher Program. My opinions are entirely my own.

Appetizers, Condiment, Fish and Shellfish

Grilled Shrimp with Garlicky Pea Puree

May 31, 2013May 24, 2019by Lynda Balslev9 Comments

~ Grilled Shrimp with Garlicky Pea Purée ~

Here’s a fresh twist on the classic shrimp cocktail. Rather than dipping poached shrimp in a spicy tomato sauce, how about dipping grilled shrimp in a garlicky pea purée?

I like to make this pea purée when sweet peas are in season. It’s an incredibly versatile condiment. Not only is the purée a perfect garnish to sweet and briny shrimp, it tastes great with other seafood such as scallops, salmon and halibut. It also makes a great topping for crostini, a dip for cruditées or steamed new potatoes.

Grilled Shrimp with Garlicky Pea Purée

If fresh peas are out of season, frozen peas may be substituted. Serves 4 to 6 as an appetizer.

Purée:
2 cups fresh peas or 12 ounces frozen peas, defrosted, room temperature
1/4 cup fresh lemon juice
1 large garlic clove, chopped
2 tablespoons extra-virgin olive oil, plus extra as needed
1 teaspoon finely grated lemon zest
1/2 teaspoon Tabasco, or to taste
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Marinade:
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
2 teaspoons Tabasco or hot sauce
1 teaspoon salt
Pinch of sugar

1 pound medium (21/25) shrimp, peeled, tails intact, deveined

If using fresh peas, fill a medium saucepan halfway with water (do not add salt as this will toughen the peas) and bring to a boil. Add the peas and cook until bright green in color and tender, 3 to 4 minutes. Drain and rinse with cold water to stop the cooking process. Transfer to the bowl of a food processor. Add the remaining puree ingredients and process to blend. (If using frozen peas, skip the first step and add the peas with the remaining ingredients to the food processor and process to blend). If purée is too thick, add more olive oil to achieve desired consistency. Taste for seasoning.

Whisk all of the marinade ingredients in a large bowl. Add the shrimp and turn to coat. Refrigerate for 30 minutes.

Prepare the grill for direct cooking over high heat. Thread shrimp on skewers. Grill over high heat with the lid closed until just cooked through, turning once, 2 to 4 minutes.

Serve the shrimp warm with the pea purée for dipping, or spoon dollops of the pea puree over the shrimp.

This is a great beat-the-heat recipe for the summer. If you like this you might also enjoy these recipes from TasteFood:
Smoked Salmon Salad Tartines
Avocado Bruschetta with Balsamic Syrup
Bloody Mary Gazpacho

Appetizers, Vegetables and Salads, Vegetarian

Middle Eastern Fattoush Salad

May 28, 2013April 23, 2022by Lynda Balslev14 Comments

~ Fattoush Salad ~

I’ve been on a barbecue bender. It’s not even June, and I need a time-out. This salad presents the perfect interlude. Fattoush is a Middle Eastern garden salad with pita bread. Toasted day-old pita shards serve as croutons while adding flavor and substance to the greens. They also provide a vessel for absorbing the tangy vinaigrette infused with sumac, a ground tart Mediterranean berry found throughout southern Italy and the Middle East. Light, fresh and vegetarian, Fattoush salad is a wonderful antidote to meaty excess and a light and healthy option for easy weeknight dining.

Fattoush Salad
Serves 6

Vinaigrette:
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 small garlic clove, minced
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon dried sumac
1/2 cup extra-virgin olive oil

Pita:
2 large pita breads
Extra-virgin olive oil
Salt

Salad:
2 cups arugula leaves
1 head romaine lettuce, washed, leaves torn in pieces
1 small bunch Italian parlsey leaves
1 small bunch fresh mint leaves
1 pint cherry or grape tomatoes, halved
1/2 English cucumber, quartered lengthwise, thinly sliced
1 small red onion, thinly sliced
1 cup kalamata olives
1/2 cup crumbled feta cheese, plus extra for garnish

Whisk all of the vinaigrette ingredients, except the olive oil, together in a small bowl. Whisk in the oil in a steady stream until emulsified.

Preheat oven broiler or grill. Brush pita bread with olive oil. Sprinkle with a little salt. Cut each pita circle in 6 triangles. Broil or grill, turning once, until crisp and light golden. Remove from heat and cool. Break into pieces.

Combine the pita and the remaining salad ingredients in a large bowl. Drizzle half of the vinaigrette over and toss to combine. Add additional vinaigrette to taste and toss again. Serve garnished with extra feta.

Fish and Shellfish, gluten-free

Roasted Barramundi and Baby Leeks with Mustard and Dill

May 27, 2013June 2, 2013by Lynda Balslev9 Comments

~ Oven Roasted Barramundi and Baby Leeks with Mustard and Dill ~

We eat a lot of fish here at TasteFood. It’s a healthy and delicious source of protein, and with so many types of fish available, there is always one that will please even the pickiest of eaters. The challenge is balancing our appetite for seafood with the knowledge of how the fish is sourced and whether it’s sustainable, as many species are overfished and face precipitous declines. So, when I was contacted by Australis Aquaculture and NoshOnIt to sample and review a sustainably raised fish called Barramundi that is currently available in select Northern California Costco stores, I was very interested.

Australis Aquaculture is an award-winning provider of healthy, sustainable seafood. It’s sustainable practices have been recognized by all of the major NGOs and earned the company the coveted “Seafood Champion Award”. (You might understand why I am happy to get behind that.) Australis has spearheaded the introduction of barramundi as a growing culinary trend in North America. Barramundi’s mild, buttery flavor and moist meaty texture (think snapper crossed with striped bass or halibut) is earning high marks for its health benefits and eco-friendly profile. The fish is sold fresh to a growing number of chefs and well known restaurants across the country, including Eric Ripert’s Le Bernardin and Thomas Keller’s French Laundry. While I haven’t had the opportunity to experience barramundi at these restaurants (darn it), I have enjoyed it elsewhere in San Francisco restaurants.

I was more than pleased to have the opportunity to prepare barramundi for a family dinner this week. Baby leeks were in the market, and I combined the fish and leeks in a simple lemony dijon-dill marinade spiked with a splash of sriracha. The fish was indeed light yet meaty with a slightly sweet and buttery flavor which stood up well to the onions and fragrant marinade. Best of all, our picky eater gave it a thumbs up. The good news is that you too can experience this flavorful and sustainable fish. To find your nearest retailer check out the Australis Facebook page for updates and news on when and where you can find Australis Barramundi. I think you’ll like it.

Oven Roasted Barramundi and Baby Leeks with Mustard and Dill
Serves 4

Marinade:
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill, plus extra sprigs for garnish
1 to 2 teaspoons Sriracha or hot sauce, to taste
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

2 pounds barramundi filets
1/2 pound baby leeks or thick green onions

Whisk sauce ingredients in a wide shallow bowl. Add the barramundi filets and turn to coat. Cover and refrigerate for 30 minutes.

Preheat oven to 350°F (180°C). Remove the filets from the marinade and place in one layer in a large baking dish. Add leeks to the marinade and turn to coat. Arrange the leeks around the filets. Bake until fish is cooked through, about 25 minutes. Serve garnished with dill sprigs.

Main Course, Meat

Chipotle Beef Short Rib Tacos

May 22, 2013May 22, 2013by Lynda Balslev13 Comments

Beer Braised Chipotle Short Ribs with Jicama Slaw

It’s time to bring out the big guns. It’s been quite busy around here with little time to think, reflect and write. I’ve just finished my final edits on a cookbook project I’ve authored called “Almonds: Recipes, History, Culture” to be published by Gibbs Smith for the Spring of 2014. (Yes, a whole year away!) It’s also the finish of the school year, when numerous events notoriously conspire to collide. This year is particularly significant since my son is graduating from high school (what?!) It’s proving to be a bittersweet rite of passage, marked by prom and graduation celebrations, an 18th birthday, house guests and kleenex – with work and every day life somehow woven throughout our kodak moments. So for several reasons I share this recipe for Chipotle Short Rib Tacos. First, it’s dang good. The whole family will love this one – and your friends, your neighbors and house guests. Second, it’s one of my son’s favorites, so say no more. I posted this on TasteFood a while back, and like all good things in the cycle of life, it bears repeating, because repetition begets tradition – which helps to keep us rooted while life is flying by.

~ Jicama Slaw ~

Don’t be daunted when I tell you that you should begin this beef short rib recipe two days in advance of serving. The key ingredient in this recipe is time, and the most important technique you will be asked to master is patience. Waiting will be the hardest part, but I assure you the results are well worth it.

The first 24 hours requires making a knock-your-socks-off chipotle spice paste which is rubbed all over the short ribs. The meat is then tucked away in the refrigerator overnight where it will mingle and mull with the spices, and you, the cook, will exercise your patience.

The second day invites a little hands on kitchen work to satisfy your inner-cook. The meat will be seared in a hot pan and then smothered in an intoxicating stock of beer, tomato and onion. If you haven’t yet mastered the patience technique, you will have another opportunity to practice, when the pot of meat, soup and spice is banished to the oven where it will slow cook over several hours. As the meat braises, a heady aroma of spice and meat will fill your kitchen causing your stomach to rumble, your mouth to water and your nose to tingle, leading you to question whether you have the cojones to wait another day to consume this concoction.

You will dig deep within and find the inner strength to muster more patience. The braised meat will cool, while the soup is reduced to a viscous sauce – teasing and testing your will-power as you taste it for seasoning. Then, once again, the pot of beef will be stowed away in the refrigerator overnight, where the newly shredded meat will continue to absorb the flavors of the sauce. The following day, the congealed fat will have risen to form a tidy lid over the stew. It will be swiftly and eagerly removed, like the wrapping of a gift, to reveal a burnished red, intensely flavored stew. As you taste it your senses will light up, because these short ribs will be crazy good. You will feel happy, warm and sated. You will also feel content, knowing that you succeeded in making this dish, while the mouths you are feeding are humming with delight at the table – a deserving reward for your time and patience.

Beer Braised Chipotle Short Ribs with Jicama Slaw

This recipe is best made 2 days before serving. Feel free to double the portion for a crowd. Serves 4.

Rub:
3 garlic cloves, smashed
3 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon chipotle chile powder
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper

6 short ribs, 3 to 4 inches in length, about 3 1/2 pounds

Braise:
2 tablespoons olive oil
1 yellow onion, sliced
1 bottle dark beer
1 (16-ounce) can Italian plum tomatoes
2 bay leaves
1 heaping tablespoon brown sugar
Salt to taste

Combine all of the rub ingredients together in a bowl. Smear over the short ribs. Refrigerate at least 3 hours, preferably overnight.

Preheat oven to 350 F. Heat oil in a large pot over medium-high heat until very hot. Add the short ribs in one layer in batches. Brown on all sides, then transfer to a plate. Repeat with remaining short ribs. Reduce heat to medium. Add onion to the pot and sauté, 2 minutes. Carefully add the beer, scraping up any brown bits and cook 1 minute. Add tomatoes with juices and bay leaves. Return ribs and any juices to the pot, submerging the meat in the stock. Cover and transfer to oven. Bake until meat is tender, about 3 hours.

Remove pot from the oven. Transfer the meat to a bowl and discard the bones.
Bring the stock to a boil and cook until reduced by half, skimming fat with a spoon. Add sugar and any accumulated juices from the meat to the stock. Taste for salt.

While the stock is cooking, and when the meat is cool enough to handle, shred the meat. Add along with any juices to the stock and heat through. (May be prepared up to 1 day in advance. Refrigerate, covered. Skim solidified fat from the top before reheating.)

To serve, arrange a tortilla on a plate. Spoon Jicama Slaw down the center of the tortilla. Spoon meat over the slaw, and drizzle with some of the juices. Sprinkle with chopped avocado, cilantro leaves and juice from a lime wedge. Roll up and enjoy.

Jicama Slaw
Makes 4 to 5 cups

3 cups shredded red cabbage
3 cups shredded jicama
3 green onions, white and green parts, thinly sliced
1 small sweet red pepper thinly sliced
1 jalapano pepper, finely chopped
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon Tabasco sauce
1 teaspoon ground cumin
1 to 2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro
1/4 cup chopped fresh Italian parsley leaves

Combine the cabbage, jicama, green onions and peppers together in a large bowl. Whisk the lime juice, oil, Tabasco, cumin, salt and pepper together in a small bowl. Pour over the cabbage and toss to combine. Refrigerate at least one hour and up to 6 hours. Before serving, stir in the cilantro and parsley.

Appetizers, Fish and Shellfish

Crisp and Smoky Salmon Fish Cakes

May 17, 2013January 21, 2019by Lynda Balslev13 Comments

~ Crisp and Smoky Salmon Fish Cakes with Lemon Chili Yogurt ~

In my eternal search for the perfect fish cake, I have found that the best recipe is packed with fish with little filler and has a robust balance of flavor that pops in the mouth. Ideally, some of the fish should be smoked, which adds a rich depth of flavor and saltiness to the light cakes. Onion, chiles and fresh herbs add sweetness, heat and brightness.

Fish cakes are a great weeknight meal. They may be formed in advance and refrigerated until frying. While I usually begin my fish cakes with uncooked salmon, you can easily add any leftover cooked salmon in the fridge from the night before. I promise there won’t be any leftovers after making these little cakes.

Smoky Salmon Fish Cakes with Lemon Chili Yogurt Sauce

Makes about 16 (2-inch) diameter cakes

Sauce:
1 cup Greek-style whole milk yogurt
2 teaspoons Sriracha
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill

Fish cakes:
1 1/2 pounds salmon filets, skinned, pin bones removed
1/4 pounds smoked salmon
1/4 cup Panko bread crumbs, plus 1 1/2 cups for rolling
1/4 cup grated yellow onion
1 small red jalapeno or serrano chile, stemmed, seeded, minced
2 tablespoons chopped Italian parsley
1 tablespoon chopped fresh dill
2 tablespoons Greek-style whole milk yogurt
1 tablespoon fresh lemon juice
1 teaspoon Tabasco, to taste
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Vegetable oil for pan frying

To make the sauce, combine all the ingredients, except the dill, in a small bowl. Stir to combine. (Sauce may be made up to 4 hours before serving. Cover and refrigerate.) Before serving, stir in the dill.

To make the fish cakes, combine the salmon filets and smoked salmon in the bowl of a food processor. Pulse to chop without over processing – the consistency should be finely chopped without becoming mushy.
Transfer the salmon to a large bowl. Add 1/4 cup panko breadcrumbs and the remaining ingredients. Stir to combine without overmixing.
Pour the remaining 1 1/2 cup breadcrumbs into a shallow bowl. Using a soup spoon, scoop out a generous amount of the salmon mixture. With a light hand, carefully form into a plump 2-inch patty. Roll cake in Panko to coat and place on platter, gently pressing to slightly flatten. Repeat with the remaining salmon, adding more breadcrumbs to the bowl as needed. (The patties may be formed up to 4 hours before cooking. Cover loosely with plastic wrap and refrigerate.)

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the fish cakes in batches without overcrowding. Fry until golden brown, turning once, about 3 minutes per side. Transfer cakes to a plate lined with a paper towel to drain; keep warm. Repeat with remaining the salmon mixture. Transfer the cakes to a warm serving platter and garnish with dill or parsley leaves. Serve with the yogurt sauce.

If you like this, you might enjoy these TasteFood recipes:
Smoky Salmon and Fennel Chowder
Salmon Wrapped in Kale Leaves with Harissa
Shrimp and Veggie Spring Rolls

Breads, Pasta, Rice, Grains, Main Course

Broccolini Sausage Pasta

May 14, 2013September 19, 2013by Lynda Balslev13 Comments

~ Italian Sausage, Broccolini, Plum Tomatoes, Pecorino, Basil ~

This little pot of pasta is a quick and healthy weeknight dinner you can whip up in 30 minutes. It’s a great option when you want something fresh and substantial with minimal effort that relies on the pantry and freezer for ingredients. I had fresh broccolini spears waiting for use in my fridge and dipped into my stash of sausages I keep on hand in my freezer, because, well, one should always have a stash of sausages in the freezer. A can of Italian plum tomatoes and a box of pasta later, voila, we had a meal for 4.

Spicy Sausage, Broccolini and Tomato Pasta
Serves 4

1 pound pasta, such as gemelli, fusilli, penne
Extra-virgin olive oil
3/4 pound spicy Italian sausage
3/4 pound broccolini, cut in 1-inch pieces
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes, or to taste
1 (28-ounce) can Italian plum tomatoes with juice
1 teaspoon salt or to taste
1 teaspoon freshly ground black pepper
1 cup basil leaves, loosely packed, torn in half if large
1/3 cup finely grated Pecorino Romano cheese, plus extra for sprinkling

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Drain and transfer to a serving bowl.

While the pasta is cooking, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sausages and brown on all sides. Remove from pan and transfer to a cutting board. When cool enough to handle, slice in 1/4-inch pieces.

Pour off all but 1 tablespoon fat from the same skillet and add 1 tablespoon olive oil. Add broccolini and sauté over medium heat until bright green but still crisp, about 1 minute. Add garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add tomatoes, salt and pepper. Cook over medium heat for 5 minutes, breaking tomatoes apart with a spoon. Return sausages to the skillet. Stir to combine and cook until thoroughly heat through. Remove from heat and pour over the pasta. Add basil and cheese and toss to combine. Serve immediately garnished with extra cheese.

Breads, Pasta, Rice, Grains, gluten-free, side dish, Vegetables and Salads, Vegetarian

Quinoa Tabbouleh Salad

May 9, 2013May 9, 2013by Lynda Balslev16 Comments

~ Quinoa Tabbouleh Salad ~

Quinoa is a South American crop which produces small seeds which are rich in calcium, phosphorous, magnesium and iron. The seeds may be prepared like rice while their nutty flavor adds heartiness to salads, pilafs and stews. Quinoa is also gluten-free, providing a nutritious grain-like stand-in to bulgur, couscous and farro.

This salad has all of the earmarks of a good tabbouleh minus the bulgur: Olive oil, lemon, garlic and gads of chopped fresh herbs lighten and brighten nutty bi-colored quinoa seeds. Finely grated carrot ripples throughout the salad adding sweetness and moisture. Since quinoa is rich in protein, you might be tempted to call this bowl a one-dish meal, but it’s also a great accompaniment to grilled fish and meat.

Quinoa and Carrot Tabbouleh Salad

Either white or red quinoa (or a combination) may be used. Serves 6 to 8 as a side dish.

1 1/2 cups quinoa, rinsed
Salt
1 tablespoon extra-virgin olive oil
3 scallions, white and green parts thinly sliced
1 large carrot, peeled, finely grated
1 medium sweet red pepper, stemmed and seeded, finely diced
1 jalapeno pepper, stemmed and seeded, minced
1 garlic clove, minced
Juice of 1/2 lemon
1 teaspoon Tabasco sauce
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika

1/4 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh cilantro
Place quinoa, 2 1/2 cups water and 1 teaspoon salt in a medium saucepan. Bring to a boil. Cover and simmer until water is absorbed and the grains release their germ, about 15 minutes. Transfer quinoa to a large bowl. Add oil and stir to coat. Cool to room temperature.

Stir the remaining ingredients except the fresh herbs into the quinoa. Taste for seasoning and add more salt if desired. (Tabbouleh may be prepared in advance to this point. Cover and refrigerate up to 6 hours). Before serving, fold in the fresh herbs. Serve chilled or at room temperature.

If you like this, you might enjoy these recipes:
Vegetarian Quinoa Chili from Two Peas and their Pod
Asparagus and Egg Mimosa with Quinoa from TasteFood
Quinoa Fried Rice from Steamy Kitchen
Shrimp, Bulgur and Kale Salad from TasteFood
Golden Quinoa Salad with Lemon, Dill, Avocado from the Kitchn

Baking, Desserts, Fruit

Strawberry Buttermilk Cake

May 5, 2013June 12, 2015by Lynda Balslev22 Comments

~ Simple Strawberry Buttermilk Cake ~

More strawberries, you say? You bet. I become greedy at this time of year when spring produce is cluttering up the market shelves. A rotation of asparagus, peas and strawberries passes through our kitchen to the table on a daily basis. You would think we would tire of all of this goodness, but it never seems the case. It also helps to have a variety of recipes to choose from to change things up a bit. While nothing beats fresh strawberries with a little cream, put a few aside to make this simple cake. It’s light, gently sweetened, and generously studded with more strawberries than you know what to do with. Actually, I don’t mean that – we all know what to do with strawberries. Just be sure to save some to make this cake.

Strawberry Cake

I halved my jumbo sized strawberries in the pictured cake, but recommend quartering them if very large, so they will begin to break down while baking, making a luscious juicy mess. Adapted from Martha Stewart.

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar, plus 1 tablespoon
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest, divided
1 pound strawberries, halved – or quartered if very large

Preheat your oven to 350°F (180°C). Butter a 10-inch (25 cm) pie or tart pan (I used a 9-inch extra-deep pie pan).

Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Combine the butter and 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in the egg, buttermilk, vanilla, and 1 teaspoon lemon zest on medium speed. Add the flour and mix to combine without over-mixing. Spread the batter in the prepared dish. Arrange the strawberries, cut-side down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible – it’s ok to be greedy. Sprinkle the top of the cake with the 1 tablespoon sugar.

Bake in the oven until the top of the cake is light golden and a toothpick inserted in the center of the cake comes clean, about 1 hour. Transfer to a wire rack to cool. Before serving, sprinkle 1 teaspoon lemon zest over the cake. Serve slightly warm or at room temperature with whipped cream.