Lynda Balslev

Chicken and Escarole Salad with Fingerling Potatoes

Flip the sheet pan dinner.

This simple chicken dish takes the ease of sheet pan cooking and upends it (literally) on top of a salad. Chicken breasts, fingerling potatoes, and lemon wedges are jumbled together on one pan for a simple tray bake. Once roasted, the ingredients are arranged over a bed of escarole leaves, while the collected cooking juices from the chicken and fresh lemon juice dress and gently wilt the salad leaves for a casual, homey meal.

As for the chicken, when it comes to flavor, say yes to bone-in, skin-on breast meat. Chicken breasts often get a bad rap for their dryness and lack of flavor. Leaving the bones and skin on the breast help to solve this problem. Not only do the bones add flavor to the meat while it cooks, they help to distribute the heat which prevents the meat from drying out. The skin also helps to keep the meat moist and tender by sealing in the juices; and, besides, who doesn’t like crispy skin?

Warm Chicken and Fingerling Salad with Escarole

Serves 4
Active time: 15 minutes
Total time: 55 minutes

Extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon finely grated lemon zest
Kosher salt
4 large split bone-in, skin on chicken breasts, each about xx ounces
1 pound / 500g fingerling potatoes, thickly sliced crosswise, about 3/4-inch / 2 cm. thick
Freshly ground black pepper
1 large untreated lemon, washed, cut into 6 wedges
1 large head escarole, leaves rinsed and dried

1. Heat the oven to 375°F / 190°C

2. Whisk 1/4 cup / 60 ml olive oil, the garlic, lemon zest, and 1/2 teaspoon salt in a small bowl. Rub the oil mixture all over the chicken and between the skin and breast meat.

3. Place the potatoes in a bowl. Toss with 1 tablespoon olive oil and season with salt and black pepper.

4. Arrange the chicken, skin-side up, on a rimmed sheet pan lined with parchment. Scatter the potatoes and lemon wedges around the chicken.

5. Transfer to the oven and roast until the chicken and potatoes are golden brown and cooked through (the internal temperature of the chicken should register 165°F / 74°C ), about 40 minutes. Remove and let rest 5 to 10 minutes. Carve the chicken off the breast bones and thickly slice crosswise, about 1/2-inch thick.

6. While the chicken is resting, place the escarole in a bowl. Add 1 tablespoon oil, 1/2 tablespoon lemon juice, a pinch of salt and a few grinds of black pepper and toss to coat. Spread the leaves on a serving platter.

7. Arrange the chicken over the escarole. Scatter the potatoes around the chicken. Drizzle any pan juices over the chicken and potatoes. Squeeze the juice of 1 to 2 lemon wedges over the salad. Serve with the remaining wedges.

Fish and Shellfish, gluten-free, Main Course, recipe, tastefood

Spicy Shrimp Tacos

Featuredby Lynda Balslev4 Comments

Beat the weather with these spicy tacos.

The bleaker the weather, the brighter the food, I say. January can be a cold, wet, and dark second act following the holiday season. A perfect antidote is to create light and vibrant food to ward off the seasonal blues and balance out any holiday excess. These tacos channel the south and beyond the border with blackened shrimp piled on Baja-inspired tacos. They are vibrant and wholesome; not bogged down by any heavy sauces, cheeses, and meat. A citrusy salsa and fresh avocado are light and healthy accompaniments refreshing in their simplicity. The tacos are easy to prepare, only requiring just a fair amount of chopping, which is a simple activity that distracts from any inclement weather outside. And, perhaps best of all, they are fun to eat, inviting interaction and hands-on noshing.

The blackened spice blend is meant to have heat, but feel free to adjust the cayenne to your taste. In fact, make a double batch to keep on hand to season fish and chicken for later meals. Store any remaining spice blend in a jar in your pantry.

Spicy Shrimp Tacos
Serves: 4
Active time: 25 minutes
Total time: 25 minutes

Crema:
2/3 cup whole milk Greek yogurt
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
1 teaspoon Sriracha, or to taste
Pinch of kosher salt

Salsa:
1 cup grape tomatoes, chopped
1 cup defrosted frozen yellow corn
1 small poblano pepper, seeded, finely diced
1/2 small red onion, finely chopped
1/4 cup fresh cilantro leaves, chopped
2 tablespoons fresh lime juice
1 small garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt, or to taste1/4 teaspoon freshly ground black pepper

Spices:
2 teaspoons smoked paprika
2 teaspoons sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper

24 large (18/20) shrimp, peeled and deveined, tails intact optional
2 tablespoons extra-virgin olive oil, divided
1 large ripe but firm avocado, halved, sliced crosswise
Flour or corn tortillas, warmed
Cilantro leaves for garnish
Lime wedges

Whisk the crema ingredients in a bowl. Refrigerate until use.
In a separate bowl combine the salsa ingredients, and then taste for seasoning.
Combine the spices in a small bowl. Toss the shrimp with 1 tablespoon oil in a large bowl. Add the spices and stir to thoroughly coat the shrimp.
Heat 1 tablespoon oil in a cast iron pan over medium heat. Carefully arrange the shrimp in one layer in the pan, without over-crowding (in batches if necessary). Cook until charred and cooked through the center, about 4 minutes, turning once.
To serve, arrange a few slices of avocado on a warmed tortilla. Spoon some of the salsa over, then top with shrimp. Drizzle with some of the crema. Garnish with cilantro and serve with the lime wedges for squeezing.

Chicken, Curries, gluten-free, Main Course, one-pot, Soups and Stews

Curried Chicken Stew

Featuredby Lynda Balslev2 Comments

A curried holiday time-out

Do you need a holiday time-out? When we are in the eye of the storm, a.k.a. the lull between December and New Year celebrations, it helps to step off the conveyor belt of planning, cooking, baking, and entertaining. Take a break and fix up something easy, healthy, and decidedly (not) holiday inspired. Make a fragrant warming curry and call it a culinary break.

I use the term “curry” loosely since this recipe is hardly authentic. An authentic curry consists of a mountain of whole spices and aromatics, carefully and lovingly toasted, ground, sautéed, and coaxed to create a potent paste that forms the base of a stew which simmers for an ample amount of time to infuse its flavor. (I highly recommend doing this, by the way, but suggest you wait until after the holidays.)

This yellow curry rendition gets its name thanks to a generous short-cut dump of curry powder into the soup, which in the category of quick meals does the trick. It’s a healthy soup, brimming with vegetables and thickened with coconut milk, and it’s a one-pot wonder, prepared in about 30 minutes. During a month of roasts, bakes, sauces, and icings, this soup is a spicy and refreshing hiatus, guaranteed to warm and restore before you get back to the business of any holiday festivities.

Curried Chicken Stew

Active Time: about 35 minutes
Total Time: about 35 minutes
Serves 4 to 6

2 tablespoons extra-virgin olive oil, divided
1 to 1 1/4 pounds chicken breast or thighs, cut into bite-size pieces
Kosher salt and freshly ground black pepper
1 large yellow onion, chopped
1 large carrot, sliced 1/4–inch thick
1 medium red bell pepper, seeded, chopped
1 poblano pepper, seeded and chopped
3 garlic cloves, minced or pushed through a press
1 tablespoon finely grated peeled fresh ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 (28-ounce) can Italian plum tomatoes with juice
1 (15-ounce) can coconut milk (not light)
2 cups coarsely chopped curly green kale, Tuscan kale, or spinach leaves (tough stems removed)
1/4 cup fresh cilantro leaves plus more for garnish
1 red or green jalapeño pepper, thinly sliced

1. Heat 1 tablespoon oil in a wide pot or deep skillet. Season the chicken with salt and pepper and add to the pot in one layer without overcrowding. Cook over medium heat until the chicken colors on all sides, 3 to 4 minutes, turning as needed. Remove the chicken from the pot and set aside on a plate. (The chicken will not be fully cooked at this point. It will continue to cook when added to the stew.)

2. Add 1 tablespoon oil and the onion to the same pot. Sauté over medium heat until the onion softens, about 2 minutes. Add the carrot and peppers and sauté until the carrot brightens in color and the peppers begin to soften, about 3 minutes more. Add the garlic and ginger and sauté until fragrant, 15 to 30 seconds. Add the curry powder, cumin, and coriander, stirring to coat the vegetables and lightly toast the spices for about 15 seconds. Pour in the tomatoes, coconut milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Partially cover the pot and simmer over medium-low until the vegetables are tender, 15 to 20 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon.

3. Return the chicken to the pot and stir in the kale or spinach. Continue to simmer until the chicken is thoroughly cooked through and the leaves wilt, about 5 minutes more. Stir in the 1/4 cup cilantro and taste for seasoning.

4. Ladle the curry into bowls. Garnish with additional cilantro and the jalapeño slices.

Autumn, Fall, Baking, Christmas, Desserts, holiday, recipe

Cardamom Spiced Pear Tarte Tatin

Featuredby Lynda Balslev

A perfectly imperfect tart

When it comes to a dessert, a baked upside-down anything is a winner; even when it’s a mistake. A tarte tatin is a classic French upside-down fruit tart, traditionally made with apples. It’s named for the Tatin sisters who created the upside-down caramelized tart, purportedly by accident, in Lamotte-Beuvron, France in 1898. Legend has it that one of the sisters inadvertently omitted the pastry in an apple tart. The dessert was nimbly salvaged by placing the crust on top of the fruit, in a wonderful example of kitchen improvisation which gave rise to a timeless dessert. (Wouldn’t it be nice if all kitchen disasters yielded such successful and delicious results?)

While tarte tatins are often prepared with apples, they are also a lovely way to showcase other seasonal fruit, such as pears. Best of all they are beautifully imperfect. Once you get the hang of making the caramel and the final inversion of the tart onto a plate, a tarte tatin is unfussy and pleasing, and, in this case, irregular, uneven, and more charming for that. This recipe has a sour cream pastry which creates a crumbly, cookie-like crust. As the tart bakes in the oven, the caramel from the fruit filling will bubble up in spots through the crust. This is a good thing. The crust will continue to bake, and when the tart is finished and cooling, the wayward caramel will harden and coat the crust with a shiny shellac of caramel. Need I say more?

Pear and Cardamom Tarte Tatin

Serves 8
Active time: 40 minutes
Total time: 1 hour and 15 minutes, plus chilling time for the dough

Pastry:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
3/4 cup chilled unsalted butter, cut into cubes
1/3 cup full fat sour cream

Tart:
1/2 cup unsalted butter, softened, cut into 4 pieces
1 cup plus 1 tablespoon granulated sugar
6 large Bosc or D’Anjou pears, peeled, cored, and halved
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 egg, beaten to blend, for glaze

Prepare the dough:
1. Combine the flour, sugar, and salt in the bowl of food processor and pulse to blend. Add the butter and pulse until the butter is pea-sized. Add the sour cream and pulse until moist clumps form.
2. Gather the dough into a ball, and then flatten and wrap in plastic. Refrigerate for at least 2 hours. (The dough may be made one day ahead and refrigerated until use, or frozen for up to one month. Allow to defrost in refrigerator overnight before using.)
3. Remove the dough from the refrigerator and let stand at room temperature for 15 minutes before rolling out.

Prepare the tart:
1. Place the butter in the bottom of a large oven-proof skillet with sloping sides. Sprinkle the 1 cup sugar evenly over the butter and pan. Cook over medium heat until the butter melts, the sugar is partially dissolved, and the mixture is bubbling, about 2 minutes.
2. Arrange the pears closely together, cut-sides up, in a circular pattern in the skillet. Cut the remaining pears into quarters to fill in the spaces. Mix the 1 tablespoon sugar, the cardamom, and nutmeg in a small bowl and sprinkle evenly over the fruit. Increase the heat to medium-high and cook until a thick amber colored syrup forms, turning the skillet to ensure even cooking, about 25 minutes.
3. While the fruit is cooking, preheat the oven to 425°F. Roll out the pastry on parchment paper to a round shape slightly larger than the skillet. Slide the paper onto a baking sheet and place in the refrigerator until the syrup is ready.
4. When the syrup has colored, remove the skillet from the heat and lay the pastry over the fruit (work quickly because it will begin to melt from the heat of the pan). Cut 3 to 4 slits in the pastry and brush the pastry with some of the egg glaze.
6. Transfer the skillet to the oven and bake until the tart is deep golden brown and firm when tapped, 25 to 30 minutes. Remove the tart from the oven and cool on a rack 1 minute.
7. Cut around edge of skillet with a metal spatula to loosen the pastry. Place a large plate over the skillet and, using oven mitts, invert the tart onto the plate. If any of the pears or caramel are stuck in the pan, remove with the spatula and spread on top of tart. Cool the tart slightly before serving and serve warm or at room temperature with whipped cream.

entertaining, Main Course, one-pot, Switzerland, Uncategorized, Vegetarian

Cheese Fondue

Featuredby Lynda Balslev2 Comments

Cheese fondue – a taste of the Alps

When the rural inhabitants of Swiss and French mountainous villages devised a warming winter dish incorporating their local cheese and white wine, little did they know it would become an international dinner party hit. It’s no wonder why this dish has crossed borders. During the cold and dark months, it’s universally appealing to hunker down and cozy up by the fire, and when you can bring the fire to your dinner table for a meal that encourages and embraces interaction, warmth, and – best of all – a cauldron of melted cheese, it’s hard to resist.

I lived in Switzerland for 10 years, where I had my fair share of fondues. Depending on the region, fondues may vary in terms of the cheese used, favoring the local cow’s milk cheese produced, or additional ingredients (such as porcini mushrooms or even tomato purée*). While the ingredients may veer slightly, the tradition remains firmly in place, and fondue is unquestionably a national dish. I had plenty of time to practice the technique of making fondue, and this recipe is my takeaway which has become our family tradition. It takes inspiration from the traditional Swiss method with just a few tweaks (apologies, my Swiss friends). For instance, fruity Calvados (apple brandy) is substituted for the traditional kirsch. And, in addition to serving the fondue only with bread, as the Swiss insist, I pass bowls of parboiled baby potatoes, broccoli, and cauliflower florets for dipping (a great way to get your kids to eat their vegetables) and serve other alpine accompaniments, such as dried meats and cornichons on the side (as I said, mes excuses, my Swiss friends). What should not be tweaked – and where I will put my American foot down – is the provenance of the cheese: Purchase the best quality, cave-aged Swiss or French alpine cheese you can find, such as Gruyère, Emmental, Vacherin Fribourgeois, Comté, or Beaufort, and feel free to blend them to your taste. I like to use a blend of 2/3 Gruyère and 1/3 Emmental or Comté.

Depending on how long the cheese is aged, flavor can range from a young, mild, and creamy cheese to an aged piquant cheese with earthy, nutty, and/or salty notes. Aim for an aged alpine cheese, especially when you are using Gruyère, which will add nuance and an earthy-umami depth of flavor to your pot of cheese.

*Yes, that is indeed a tomato fondue, which is a popular iteration in the Valais region or canton. It’s delicious, and high on my must-make list. I promise I’ll publish the recipe when I’ve made it.

Alpine Cheese Fondue

Serves 6
Active time: 25 minutes
Total time: 25 minutes

Note: Have all your ingredients ready before you begin. Once you begin, the fondue will come together quickly, and during this time it must be constantly stirred. The fondue must not come to a boil during this time.

1/4 cup Calvados brandy
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus extra for serving
1/4 teaspoon nutmeg
3 cups dry, un-oaked white wine, such as Sauvignon Blanc
1 large garlic clove, minced
1 1/2 pounds alpine cheese, such as Gruyère and Emmental, coarsely grated
1 loaf country style or levain bread, cut in 3/4-inch cubes

1. Whisk the Calvados, cornstarch, salt, black pepper, and nutmeg in a small bowl, until smooth. Set aside.
2. Combine the wine and garlic in a large heavy saucepan, Dutch oven, or fondue pot. Heat over medium heat until tiny bubbles form, giving the wine a fizzy appearance, without coming to a boil.
3. Add the cheese, one handful at a time, stirring constantly with a wooden spoon until each handful is melted before adding the next. When all the cheese is added, continue stirring for about one minute to slightly thicken – do not let the fondue boil during this entire process.
4. Stir in the cornstarch mixture and continue to stir until the cheese thickens to a fondue consistency. (Note: Some cornstarch brands thicken more easily than others. If your fondue remains thin, whisk 1 more tablespoon cornstarch with 2 tablespoons white wine and stir into the cheese.)
5. When the fondue is ready, remove from the heat. Pour the cheese into a warm fondue pot if necessary and place over a fondue burner. Serve immediately with extra ground pepper, the bread, and parboiled vegetables such as small potatoes, cauliflower, and broccoli florets.

Appetizers, Cooking for Your Health, gluten-free, side dish, Vegetables and Salads, Vegetarian

Roasted Beet and Ricotta Salad

Featuredby Lynda Balslev2 Comments

Transforming ricotta: Just whip it.

**Roasted Beet and Whipped Ricotta Salad**

I am little late to the ricotta party. For a long while, this Italian whey cheese was relegated solely to lasagnas and other filled pasta dishes. Aside from that, ricotta did not play a role in much of my cooking. This is likely due to unfortunate first impressions, the ho-hum results of part-skim varieties, that tend to be watery, grainy, and lacking in character. More recently, however, I began to dabble with using fresh ricotta, and it was revelatory. The difference between a skimmed and watered down version versus a high quality whole-milk ricotta or a hand-dipped artisan ricotta (besides a few extra dollars) is a worlds-apart creamy, sweet and milky cheese, urging consumption. To which I obliged, and started experimenting with different recipes.

And then I whipped it.

Apparently, whipped ricotta has been a thing, but, as mentioned, I am late to the party. Thank goodness I arrived. Whipping ricotta transforms this creamy, slightly grainy, cheese into an ethereal spreadable wonder, which is sweet and mild and very receptive to additional ingredients, such as olive oil, honey, fresh herbs, salt, and pepper. It’s a protein-rich alternative to whipped cream, crème fraiche, yogurt, sour cream, and even a dollop of ice cream on top of dessert.

To whip ricotta, use a dense, creamy whole-milk ricotta that smells dairy fresh and tastes milky and mildly sweet. Avoid watery, grainy, part-skim ricotta and any ricotta that has a funky aroma.

Sweet Whipped Ricotta
Makes 1 cup

Combine 1 cup whole-milk ricotta, 1 tablespoon honey, 1 tablespoon fresh lemon juice and an optional pinch of lemon zest in a food processor and process until light and smooth. Taste for seasoning and add more honey if desired. Serve as a substitute for whipped cream, crème fraiche, or ice cream with fresh fruit and baked desserts.

Savory Whipped Ricotta
Makes 1 cup

Combine 1 cup whole-milk ricotta, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon salt, and a grind or two of black pepper in a food processor. Process until light and smooth and taste for seasoning. If you like, add a generous pinch of finely grated fresh lemon zest. Spread the ricotta in a bowl and use as a dip for crudités and bread. Stir it into cooked pasta dishes as a creamy sauce. Smear it on bruschetta or garlic toasts and top with sliced figs or stone fruit, a drizzle of honey and lemon zest, or your other favorite toppings. Spoon a dollop on cooked pizzas, roasted vegetables, and salads, such as the following beet salad.

Roasted Beet and Spring Green Salad with Whipped Ricotta

The beets will release their juices while roasting, which will mix with the olive oil to create the base for the vinaigrette.

Serves 4
Active Time: 20 minutes
Total Time: 1 hour and 20 minutes, plus cooling time

3 bunches small or baby beets, 10 to 12, ends and stems trimmed, scrubbed clean
1/4 cup extra-virgin olive oil
Salt
Freshly ground black pepper
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
4 ounces mixed spring greens, such as arugula, mache, baby spinach, miners lettuce, frisée
1 cup Savory Whipped Ricotta
Lemon zest, for garnish

1. Heat the oven to 400°F.
2. Place the beets in a large Dutch oven. Pour in the oil, stir to coat, and lightly season with salt. Cover the pot, transfer to the oven, and roast the beets until tender when pierced with a knife, about 1 hour. Remove and cool, uncovered, in the pot.
3. When cool enough to handle, peel the beets and cut into large bite-size chunks. Do not discard the oil from the pot. Place the beets in a bowl with 1 tablespoon of the cooking oil, and lightly season with salt and pepper. Cool to room temperature or refrigerate until chilled (the beets may be prepared up to one day in advance).
4. Pour the remaining cooking oil into a bowl (through a strainer if desired). Whisk in the vinegar, lemon juice, and a pinch of salt to taste.
5. To assemble the salad, arrange a layer of mixed spring greens on serving plates. Lightly drizzle with some of the vinaigrette. Mound the beets on the greens and top with a dollop of the whipped ricotta. Garnish with lemon zest and black pepper. Serve with the remaining vinaigrette for drizzling.

gluten-free, Main Course, Meat, Soups and Stews, Winter

Beef Stew with a Splash of Irish

Featuredby Lynda Balslev1 Comment

A Simple Stew with Big Flavor

Here is something for your winter dinner rotation: Chunky vegetables and slow-cooked beef swimming in a stock of beef and beer. This hearty no-nonsense beef stew is a must-have for a dreary winter night, and with St. Patrick’s Day around the corner, you can dump a bottle of Guinness into the stock and call it Irish. And, while this stew is indeed simple and humble in ingredients, there are a couple of important steps you can take when making this recipe that will reward you with deep flavor.

The first step, as with many meat stews and braises, is to take the time to sear the meat well before braising. Searing the meat caramelizes its natural sugars and forms a crust, which adds rich meaty flavor to the stock. And note that searing does not mean a quick color and flip. It means taking the time to thoroughly brown the meat well on all sides, which can take up to 8 minutes. Also, do not overcrowd the pan with all of the meat at once when searing. Crowding will steam the meat and prevent the desired browning, so be patient and divide the meat into batches to sear.

Second, while you can certainly make and serve this stew in one day, it will taste even better if you make the stew a day in advance of eating. I know, I know, waiting is a big ask, but the flavors will continue to meld and develop when the stew is refrigerated overnight. Not only that, by refrigerating the stew ahead, the next day you will find that the fat has risen to the top and solidified, so it can be lifted off with ease and discarded, leaving you with a pristine stock.

So, go ahead and treat yourself to this warm and comforting stew, and while you’re at it, why not make a double batch? Any leftovers can be frozen for up to one month. It’s guaranteed to taste good.

Simple Beef Stew

Active Time: 30 minutes
Total Time: 3 1/2 hours
Serves 4 to 6

2 1/2 pounds beef chuck, excess fat trimmed, cut into 1-inch pieces
Salt
Freshly ground black pepper
3 tablespoons olive oil , divided
1 large shallot, finely chopped, about 1/4 cup
3 cloves garlic, chopped
1 1/2 cups dark beer, such as Porter or Stout, divided
1/4 cup tomato paste
3 cups beef or chicken stock
1 bay leaf
1 tablespoon brown sugar
1 teaspoon dried thyme
2 large carrots, sliced 1/4-inch thick
2 medium Yukon gold potatoes, cut into 1-inch chunks
1 large yellow onion, cut into 1-inch chunks

1. Preheat the oven to 325°F. Season the beef with salt and pepper.
2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the beef in batches in one layer, without overcrowding, and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and repeat with remaining beef.
3. Pour off all but 1 tablespoon fat from the Dutch oven. Add the shallot and sauté until soft, about 2 minutes. Add the garlic and sauté until fragrant, about 30 seconds more. Add 1/4 cup beer to the pot and bring to a boil, scraping up any brown bits with a spoon. When the beer is nearly evaporated, add the tomato paste and cook, stirring constantly, until slightly caramelized, about 1 minute. Return the beef to the pot and stir to coat.
4. Add the remaining 1 cup beer, the stock, bay leaf, sugar, thyme, 1/2 teaspoon salt, and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock to cover. Bring to a boil, then cover the pot and transfer to the oven. Cook until the meat is tender, 2 to 2 1/2 hours, stirring occasionally.
5. While the meat is cooking heat 1 tablespoon olive oil in a large skillet over medium heat. Add the carrots and onions and lightly season with salt. Sauté until the vegetables begin to soften without browning, 4 to 5 minutes.
6. Add the carrots, onions, and the potatoes to the stew and stir to combine. Return to the oven and cook, partially covered, until the vegetables are tender and the sauce slightly thickened, 30 to 40 minutes, stirring occasionally.
7. Serve warm ladled into bowls.

Appetizers, Condiment, entertaining, gluten-free, recipe, Vegetarian

Triple Onion Dip

Featuredby Lynda Balslev

It’s time for a dip.

Let’s be honest. Life has been a little stressful of late. In times of anxiety and uncertainty, some self-care is warranted. I am not talking cleanses and fasts, folks, I am talking indulgences, because, well, we deserve it.

When our sheltering days are clocked by changes of clothing from morning PJs to home-office athleisure attire, to a return to our PJs (wash and repeat). When our weekly schedule requires setting an alarm to remember that it’s in fact a Monday, or to clarify that the weekend follows Friday and, sadly, not the aforementioned Monday. When we realize that the entire last year has atrophied any semblance of learned social skills (no small feat for introverts), while our voracious consumption of screen time has effectively cancelled any parental authority in managing that department, it’s important not to judge. Rather, it’s time to be kind to ourselves, to embrace comfort in the form of simple pleasures, and to mark the end of yet another sheltered day with non-anxiety provoking rewards (and cue the moment it’s OK to change back into our PJs).

Which leads me to this bowl of dip (as I said, simple pleasures). I confess that I called this dinner when I made it – no one in my family objected – and I regret nothing. In defense, it’s a homemade dip. It conjures childhood memories of additive and salt-packed instant onion dips, while, in these modern times, it’s made from scratch with real ingredients. It’s also easy to put together, risking no inflection in your anxiety level. And since I am feeling a little light-hearted these days, I have even provided two ways to make this dip. The first is a basic onion-packed dip, and the second is the same dip dressed up with a little extra bling, because, as mentioned, we deserve it. And while it’s not an evening at the theater or a festive party (so 2019), the bling adds a tiny hint of sparkle that we can enjoy on a Monday – oops, Tuesday – night in our PJs.

Triple Onion Dip

Active Time: 10 minutes
Total Time: 40 minutes plus cooling time
Makes about 1 1/2 cups

1 tablespoon unsalted butter
1 large yellow onion, halved and thinly sliced
3 shallots, halved and thinly sliced
2 scallions, white and green parts divided, thinly sliced
1 tablespoon fresh lemon juice
1 cup sour cream
1/4 cup cream cheese, softened
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper or to taste, plus more for garnish

Optional bling:
1 to 2 teaspoons drained jarred horseradish
Salmon roe for sprinkling
Dill sprigs for garnish

1. Melt the butter in a skillet over medium heat. Add the onion, shallots, and white scallions. Cook over medium heat until very soft and tinged golden in spots, about 30 minutes, stirring occasionally. Stir in the lemon juice, then remove and cool to room temperature. When cool enough to handle, chop the onions and transfer to a bowl.
2. Whisk the cream cheese until light and smooth, then stir in the sour cream, Worcestershire sauce, and garlic powder to blend. Mix in the onions, salt, and black pepper and taste for seasoning. Garnish with the green scallions if not adding the optional dill.
3. Optional: Mix in 1 to 2 teaspoons drained jarred horseradish, to taste, with the onions. Garnish with the salmon roe and dill sprigs.
4. Serve with potato chips, pita chips, or crudités.

Chicken, gluten-free, Main Course, one-pot

Sheet Pan Chicken with Wild Mushroooms and Cippolini Onions

Featuredby Lynda Balslev

Sheet Pan Dinners are Sheet Pan Comfort:

Sheet Pan Comfort: Roasted Chicken Thighs with Onions and Wild Mushrooms

Bone-in chicken thighs are perfect for sheet pan cooking. They are almost impossible to overcook, and the succulent meat does not dry out, allowing the time needed to tenderize and brown additional ingredients, such as sturdy root vegetables, sweet onions, and earthy mushrooms. In this recipe I use cipollini onions. Cipollini onions are small, flattened red and yellow onions. They are sweeter and milder than their larger yellow, red, and white brethren, making them great for roasting and caramelizing. Mushrooms are also a key ingredient this dish. As they roast, their juices impart a rich umami flavor to the pan juices. Any mushroom will work, but try to choose a selection of wild mushrooms, if possible. I used a mix of shiitake, beech, king trumpet, and crimini mushrooms in this recipe. Be sure to cut them into large bite-size pieces of similar size.

Sheet Pan Chicken with Wild Mushrooms and Onions

Serves 4
Active Time: 15 minutes
Total Time: 50 minutes, plus marinating time

Marinade
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3 garlic cloves, minced
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

8 chicken thighs, bone-in with skin
1 pound red or white cipollini onions, peeled, halved crosswise
3/4 pound assorted wild mushrooms (or crimini mushrooms)
4 garlic cloves, peeled and smashed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 thyme sprigs, plus more for garnish
3 rosemary sprigs, plus more for garnish

1. Whisk the marinade ingredients in a large bowl. Add the chicken and turn to thoroughly coat. Cover and refrigerate for at least 1 hour or up to 24 hours.
2. Heat the oven to 375°F.
3. Combine the onions, mushrooms, and garlic in a large bowl. Drizzle with the oil, season with the salt and pepper, and toss to coat. Spread the vegetables on a rimmed baking sheet. Nestle the chicken thighs, skin-side up, among the vegetables. Scatter the thyme and rosemary sprigs around the pan.
4. Roast in the oven until the chicken is cooked through (a meat thermometer will register 165°F when inserted in the thickest part not touching the bone), about 35 minutes. If the skin is not golden yet, turn on the oven broiler and continue to cook until the skin is golden brown, 1 to 3 minutes more.
5. Remove from the oven and discard the thyme and rosemary sprigs. Taste the mushrooms and season with additional salt if desired. Serve warm with the pan juices and fresh thyme or rosemary for garnish.

Autumn, Fall, gluten-free, side dish, Vegetables and Salads, Vegetarian

Balsamic Braised Radicchio

Featuredby Lynda Balslev

Taming the Chicory

Winter is chicory season. Chicories are the often-labeled family of bitter greens, which include radicchio, endive, puntarelle, and escarole. Bunches and heads of chicory are prolific throughout the cold season, difficult to miss with their dramatic frilly, spiky, and cone-headed leaves. And while their bitterness can be off-putting to some, at winter’s peak, chicories are crisp, juicy, nutty and mildly sweet – all qualities that pleasantly balance their natural bitterness. Plus, they are healthy to boot. Fiber-rich and loaded with vitamins C, B, and K and nutrients, such as iron, zinc, copper, and potassium, chicories are the cold season’s warriors that will fight to keep you healthy throughout winter.

The best way to approach these robust greens is to pair them with equally assertive yet balancing ingredients, striking a balance between bitter, sweet, sour, and heat. This is one of my favorite methods to cook radicchio. The sturdy purple heads hold up well to braising, and balsamic vinegar is a great foil with its rich, fruity, and sharp notes. When cooked, balsamic vinegar reduces to a sweet and sour syrup that shellacs the wilted radicchio wedges. Choose deeply colored, firm heads that have a little weight to them, and try to purchase similarly sized heads for this recipe to ensure even cooking.

Balsamic Braised Radicchio

Serves 3 to 4 as a side dish
Active Time: 40 minutes
Total Time: 40 minutes

4 medium-large heads radicchio
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/3 cup balsamic vinegar
1/4 cup chicken stock, mushroom stock, or water
2 tablespoons packed light brown sugar
3 to 4 thyme sprigs

1. Halve the radicchios top to stem. Using a paring knife, cut out the white stem at the bottom of each half, then halve each half lengthwise so that you have 4 wedges.
2. Heat the oil in a large skillet with a lid over medium heat. Arrange the wedges snugly in the skillet, cut-sides down. Cook until slightly colored, 2 to 3 minutes. Using tongs, turn the wedges so that the other cut side is down in the skillet. Season with the salt and black pepper and cook until slightly colored, about 2 minutes more.
3. Pour the balsamic vinegar over the radicchio and then pour the chicken stock over. The pan should be about 1/2-inch full of liquid. Top off with additional balsamic or stock if needed. Sprinkle the brown sugar evenly over the radicchio and then scatter the thyme sprigs in the skillet.
4. Partially cover the skillet and simmer over medium-low heat until the radicchio are crisp-tender when pierced with a knife through the base, 12 to 15 minutes, carefully turning the wedges once or twice. Remove the cover and continue to simmer until the radicchio is soft, 5 to 7 minutes more, turning once or twice to evenly coat and cook.
5. Using tongs, transfer the radicchio to a serving dish, gently squeezing any excess liquid back into the skillet. Continue to simmer the braising liquid until reduced to a syrupy consistency, about 5 minutes. Discard the thyme sprigs and taste for seasoning. You may need to add a little more salt and black pepper. There should be a balance of sweet, salt, bitter, and the kick of black pepper in the flavor.
6. Drizzle the syrup over the radicchio and serve warm.