July 2014 – TasteFood

Summer Bounty – Quick Pickles

July 30, 2014December 29, 2020by Lynda Balslev9 Comments

When summer yields more vegetables than you can shake a stick at, it’s time to pickle. I adore pickles and for years shied away from trying to make my own. Why? Perhaps due to the time and labor, mixed with a little fear of failing. Well, quick pickling came to the rescue. For impatient types like me, this method requires minimal time and easy results.

Quick Summer Pickles

Shake up your pickles with a variety of veggies. Not only are they diverse to eat, they look very pretty in the jar. Small cauliflower florets, pardon peppers, baby carrots, green beans and fennel went into this mix. Of course you can also use cucumbers (kirby are best), zucchini, okra, or whatever else strikes your fancy.
(Just remember to pre-salt your cukes and zukes for 30 minutes, then wipe off excess moisture before brining.)

2 pounds veggies

Brine:
6 garlic cloves, smashed but intact
2 bay leaves
3 cups water
3 cups apple cider
1/4 cup sugar
3 tablespoons kosher salt
2 teaspoons black peppercorns
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon brown mustard seeds

Wash and trim the vegetables as needed. Tightly pack into clear heatproof jars.
Combine the brine ingredients in a saucepan. Bring to a boil, stirring until the sugar and salt dissolve. Pour the brine over the vegetables. Cover and cool to room temperature. Refrigerate at least 24 hours or up to 1 week. The flavors will develop with time.

Chicken, gluten-free, Grilling, Main Course, Uncategorized

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

July 25, 2014April 4, 2019by Lynda Balslev8 Comments

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.

Breakfast, Switzerland, Vegetarian

Bircher Muesli

July 20, 2014December 29, 2020by Lynda Balslev10 Comments

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.

Fish and Shellfish, Main Course

Shrimp Tostadas with Black Bean and Corn Salsa

July 17, 2014September 29, 2014by Lynda Balslev9 Comments

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.

Vegetables and Salads, Vegetarian

Watermelon, Feta and Bulgur Salad

July 9, 2014December 29, 2020by Lynda Balslev12 Comments

Posted 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.

Soups and Stews

Summer Reflections: Clam Chowder

July 1, 2014December 29, 2020by Lynda Balslev8 Comments

Posted by Lynda Balslev

This week I am traveling in Stockholm and its surrounding archipelago. While I’ve visited the beautiful capitol before, I have never ventured into Stockholm’s surrounding archipelago which consists of some 24,000 islands. Within an hour you can find yourself on a tiny island surrounded by nature, and feel as if you are light years from the maddening crowd. More on that later, but in the meantime, I post this from the small island of Grinda. With the outside air cool and fresh and a fire crackling inside the Grinda Wardshus great room, I can’t help but think of Clam Chowder. Blame it on my New England roots, all right, but a bowl of chowder sings summer to me – no matter if it’s a sunny day at the beach or an afternoon cloaked in fog.

Clam Chowder
Use the smallest clams you can get your hands on, such as little necks, middle necks, or, if you are on the U.S. west coast, manila clams. Serves 4 to 6.

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

Heat the oil in a large pot over medium heat. Add the bacon and fry until the fat is nearly rendered (it will continue to render as the vegetables cook). Add the onion and leek and sauté until softened, about 2 minutes. Add the celery root and potatoes. Sauté until the vegetables being to soften, about 5 minutes. Add the milk, cream, stock, bay leaf and thyme. Bring to a boil, then simmer until the vegetables are tender, 10 to 15 minutes. Add the clams. Reduce heat to medium-low, cover and simmer until clams open, stirring occasionally, 8 to 10 minutes. Discard any unopened clam shells. Season to taste with salt and pepper. Serve hot garnished with fresh thyme sprigs.