Autumn, Fall – TasteFood

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

Cardamom Spiced Pear Tarte Tatin

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.

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.

Appetizers, Autumn, Fall, Breads, Pasta, Rice, Grains, gluten-free, Vegetables and Salads, Vegetarian

Delicata and Radicchio Salad

Featuredby Lynda Balslev

Bring on the layers when it’s cold outside. And before you reach for your fleece or parka, let’s be perfectly clear: we’re talking about salads. That’s right, salads have a place in the fall and winter, and when the brisk seasons invite layering hefty, nourishing ingredients into our meals, this principle also applies to salads. They can handle it.

This vibrant salad is a perfect example. It’s layered with nutty black rice, crisp radicchio leaves, and spice-roasted delicata squash rings. Each ingredient brings flavor, texture, and nutrients to the salad party, and when composed together in a serving bowl and drizzled with a thick balsamic vinaigrette, they produce a unified and highly decorative salad, that will please and wow everyone at the dinner and holiday table.

Delicata squash is a winter squash that is often by-passed for the ubiquitous butternut squash. Delicata is a small oblong squash with green and yellow striated skin that is edible, so there is no need to peel it. It cooks quickly, and roasting is an easy method which amplifies its mildly sweet and creamy flavor. The squash can be halved lengthwise and roasted, or, better yet, sliced into thin rings, which resemble decorative flower shapes.

If you need any further encouragement to make this salad, note that it can be easily prepped ahead of serving, since the rice and squash rings should be cooked and cooled to room temperature. The final assembly takes minutes, which is a cook’s gift during the busy holiday season.

Delicata, Radicchio, and Black Rice Salad

Serves 4
Active Time: 30 minutes
Total Time: 30 minutes, plus rice cooking and cooling time

Dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Salad:
1 cup black rice, rinsed
Salt
1 large delicate squash, scrubbed clean
1 to 2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper
1 large head radicchio, cored, leaves torn into shards
3 scallions, thinly sliced
1/4 cup coarsely chopped Italian parsley leaves
2 tablespoons pumpkins seeds (or pomegranate arils)

1. Whisk the dressing ingredients in a small bowl.
2. Cook the rice until tender, according to package instructions. Season to taste with salt and set aside to cool to lukewarm or room temperature.
3. Heat the oven to 400°F.
4. Cut the squash crosswise in 1/3-inch thick slices, and scoop out the seeds. Place the rings in a large bowl. Add the oil, 1 teaspoon salt, the cumin, paprika, and black pepper and toss to coat. Arrange the squash rings on a rimmed baking sheet lined with parchment. Transfer to the oven and roast until golden brown in spots and tender, about 25 minutes, flipping once. Remove from the oven and lightly brush with the dressing. Cool to lukewarm or room temperature.
5. Spread the radicchio in a wide shallow serving bowl. Stir the scallions into the rice and then spoon the rice over and around the radicchio. Arrange the delicata rings around the salad, tucking some of the rings under the radicchio leaves. Sprinkle the parsley and pumpkins seeds (or pomegranate arils) over the salad. Drizzle with the remaining dressing.

Autumn, Fall, Italy, Main Course, Tians and Casseroles, Vegetarian

Lasagna with Kale

Featuredby Lynda Balslev3 Comments

Layer it on with this cheesy-rich lasagna:

Behold the lasagna. The cooler season begs for layers – and not just when it comes to clothing. This hefty casserole is stacked and loaded with three cheeses, a meaty tomato sauce, and – wait for it – kale. Now before you roll your eyes, realize this: the lasagna can handle it. In fact, it will put the kale leaves in their place, allowing them to shine without overtaking this admittedly non-vegetarian recipe with excessive leafiness. It will invite a layer of freshness into an otherwise robust, gooey, and dense lasagna. And if you are trying to sneak a few vegetables into someone’s diet – this may do the trick.

With that preface, let me add that this recipe can easily be made vegetarian by simply omitting the meat from the tomato sauce. The choice is yours, and both versions are delicious. I’ve provided a meat sauce in the recipe, but you can simply omit it, if you prefer. And if you have a favorite prepared sauce that you swear by, then by all means, make your life a little easier and use it.

Now, back to the layers. Layer your lasagna as high as your dish will allow. And do try including kale leaves in the mix. They will soften and melt into the lasagna, tempered by the rich cheese and bright sauce, while providing layers of freshness, color, and, of course, extra nutrients. You might even have room for seconds.

(Note: a double recipe is photographed)

Lasagna with Kale

Active Time: 45 minutes
Total Time: 1 hour and 45 minutes
Makes one 9-inch square lasagna. For a larger rectangular lasagna (pictured), double the ingredients.

Sauce:
1 tablespoon olive oil
1/2 pound ground beef
1 small yellow onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper
1 (28-ounce) crushed Italian plum tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon sugar
Salt and freshly ground black pepper to taste

Ricotta:
16 ounces whole milk ricotta
1 large egg, lightly beaten
1/4 cup finely grated Parmesan
2 tablespoons half and half
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1 box lasagna sheets
One bunch Tuscan (Lacinato) kale leaves, ribs removed, torn into large pieces
8 ounces fresh mozzarella, shredded
1 cup finely grated Parmesan and/or Pecorino Romano cheese

1. Make the sauce: Heat the oil in a medium saucepan over medium heat. Add the beef (if using) and cook until lightly browned, 5 to 7 minutes, stirring as needed. Add the onion and cook until softened, about 3 minutes, stirring often. Add the garlic and crushed red pepper and cook until fragrant, about 1 minute. Stir in the remaining sauce ingredients and simmer uncovered, for 25 minutes, stirring occasionally.
2. Whisk the ricotta ingredients in a bowl until smooth.
3. Heat the oven to 375°F.
4. Spoon a thin layer of sauce in bottom of a baking dish. Place a layer of lasagna sheets over the sauce, breaking them to fit to size as necessary. Smear some of the ricotta over the lasagna sheets. Arrange the kale leaves over the ricotta and drizzle some of the sauce over the kale. Scatter the mozzarella over the kale and sprinkle with grated cheese. Repeat the layering process, gently pressing down on the layers as you stack the lasagna. (You may not use up all of lasagna sheets).
5. Cover the dish with foil, transfer to the oven, and bake for 40 minutes. Remove the foil and continue to bake until the lasagna is sheets are tender when pierced with a knife, the cheese is bubbling, and the top is golden brown, 15 to 20 minutes. Let stand 10 minutes before cutting and serving.

Autumn, Fall, Meat, Soups and Stews

Triple B Chili with Beef, Beer, and Black Beans

October 6, 2018October 6, 2018by Lynda Balslev

It’s Time to Get Your Chili On:

October brings Fall, football, and fresh crisp weather, which, in my book, invites a large pot of chili to slowly simmer on the stove, filling the kitchen with the heady scent of browned meat, tomato, and spice on a blustery afternoon.

Now, there are many versions of chili, and I am hardly a purist. Generally speaking a good chili includes meat, beans, chile peppers, onions, and tomatoes, and, in my opinion, it should be thick and packed with goodies. From there, the variations and tweaks are up to you. Not a meat eater? No problem – just double up on the beans. Want more substance? Add a hearty grain to thicken. Not too keen on heat? Tinker with the chiles, opting for more sweet than hot.

This is a chili template I use when I crave a spicy, hefty stew. The common denominator is the plum tomato stock amplified with a generous amount of southwestern spice and chile heat and fortified with stout or beer. I’ll change the meat and occasionally add a grain such as barley for extra oomph. The beef chuck can be switched to pork, turkey, or chicken – or entirely omitted for a vegetarian version with an extra helping of beans. In this recipe, I added barley for texture and extra nutrients. Other grains such as farro or wheat berries can be substituted as well.

Beef and Guinness Chili with Black Beans and Barley

Active Time: 1 hour
Total Time: 1 hour
Serves 4 to 6

2 tablespoons olive oil
1 1/2 pounds beef chuck, cut into 3/4-inch chunks
Salt and freshly ground black pepper
1 medium yellow onion, chopped
1 large poblano pepper, seeded and diced
1 large red bell pepper, seeded and diced
3 garlic cloves, minced
2 chiles in adobo, finely chopped with juices
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 (28-ounce) can Italian plum tomatoes with juice
8 ounces stout beer, such as Guinness
1/4 cup tomato paste
2 bay leaves
2 tablespoons brown sugar
1 cup pre-cooked black beans (or 1 [15-ounce] can black beans, drained and rinsed)
1/2 cup pre-cooked barley (optional)

Garnishes:
Sliced jalapeño pepper, cilantro leaves, crumbled cotija cheese, chopped red onion

1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Season the meat with salt and pepper. Add to the pot in batches and brown on all sides, 6 to 8 minutes. Transfer to a plate.
2. Add 1 tablespoon oil to the same pot. Add the onion and sauté over medium heat until softened without coloring, about 3 minutes. Add the peppers and sauté until brightened in color, about 2 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the chiles in adobo, the chili powder, cumin, and paprika and cook, stirring, for 1 minute.
3. Return the beef to the pot and add the tomatoes, stout, tomato paste, bay leaves, brown sugar, and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes, stirring occasionally. Taste for seasoning and add more sugar or salt if desired. Stir in the black beans and barley and continue to simmer for 10 more minutes.
4. Ladle the chili into serving bowls. Serve with the garnishes for sprinkling.

Autumn, Fall, Fruit, Vegetables and Salads, Vegetarian

Fig and Farro Salad with Mint and Feta

August 26, 2018August 26, 2018by Lynda Balslev1 Comment

It’s fig season and I am figging out:

There is a magical window of time when fresh figs are abundant, and this is it. Soft and fragrant, fresh figs are oh-so ethereal to eat. Their flavor is delicate yet nuanced. Depending on the variety, they can be sweet and winey, honeyed, or grassy. Black mission figs are the smallest, dark and furtively sweet. Brown Turkey figs are larger, striated in brown and yellow, and pleasingly sweet like honey, while Calimyrna are perhaps the prettiest – green and golden like wheatgrass, with a nutty vegetal flavor. When figs are ripe, they are luscious to eat straight up, but if you are lucky to have too many, then layer them into sandwiches and salads, or on pizzas and bruschetta.

This recipe makes a hearty salad full of farro grains. If you prefer a more leafy salad, then halve the amount of farro.

Fig and Farro Salad with Mint and Feta

Serves 4

1/2 cup semi-pearled farro
1 1/2 cups water

Dressing:
2 tablespoons sherry vinegar
1 tablespoon lemon juice
1 small garlic clove
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

3 cups arugula
1 cup shredded radicchio
6 Brown Turkey figs, quartered
2 ounces crumbled feta or fresh goat cheese
1/4 cup mint leaves, coarsely chopped
2 tablespoons coarsely chopped pistachios
Finely grated lemon zest, for garnish

1. Cook the farro: Combine the farro and water in a large saucepan and bring to a boil. Reduce the heat to medium-low, cover the pot and simmer until the farro is tender, about 30 minutes. Drain any excess liquid and cool the farro to room temperature.

2. Make the dressing: Combine the vinegar, lemon juice, garlic, honey, mustard, salt, and pepper in a small bowl. Add the oil in a steady stream, whisking to emulsify.

3. Assemble the salad: Combine the arugula and radicchio in a serving bowl. Scatter the farro over the salad and top with the figs, cheese, and mint. Drizzle with the dressing and gently toss to combine. Garnish with the pistachios and lemon zest and serve.

Autumn, Fall, side dish, tastefood, Thanksgiving, Vegetables and Salads, Vegetarian

Thanksgiving Sides: Pomegranate Roasted Brussels Sprouts and Grapes with Walnuts and Farro

November 7, 2017July 22, 2018by Lynda Balslev2 Comments

If one vegetable symbolizes Fall and Thanksgiving, it’s the Brussels sprout. When these little crucifers appear in the market, it means it’s time to pull on our sweaters and plan our holiday menus. Yet, if one vegetable symbolizes dinner challenges, it’s also the Brussels sprout, because when these mini-cabbages appear on the table you can be sure they will elicit strong reactions from those who love them – and those who hate them. Hence the eternal question: in the spirit of holiday togetherness, how can we serve these hardy sprouts for everyone to enjoy?

This recipe might be the answer. Like all traditions that bear repeating, it’s worth sharing once again. It has a few simple techniques that may, just may, win over any steadfast sprout-hater. The trick is to roast the Brussels sprouts, which softens their assertive and firm cabbagey properties and accentuates their natural sweetness. Grapes are roasted along with the sprouts, so they coat the sprouts with their winey juices and lend more sweetness. A good shellacking of pomegranate balsamic vinegar towards the end of the roasting provides a lip smacking caramelized finish. Finally, the sprouts, grapes, and juices are tossed with farro and toasted walnuts, creating a rustic and satisfying dish, which is nutty, sweet, and not too dense with sprouts – but with just enough to satisfy the lovers and appease the haters at your dinner table. So give it a try and let me know.

Pomegranate Roasted Brussels Sprouts and Grapes with Farro

Pomegranate balsamic vinegar is available in specialty stores and well-stocked supermarkets. You can make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses.

Active Time: 40 minutes
Total Time: 40 minutes
Serves 4 to 6 as a side dish

1 pound Brussels sprouts, halved (or quartered if large)
3/4 pound seedless red grapes
2 sprigs fresh thyme
2 tablespoons extra-virgin olive oil
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 cup pomegranate balsamic vinegar
1 cup cooked farro, warm or at room temperature
1/4 cup coarsely chopped toasted walnuts

Preheat the oven to 425°F/220°C. Toss the Brussels sprouts, grapes, thyme sprigs, oil, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast for 15 minutes. Remove from the oven, drizzle the pomegranate balsamic vinegar over and stir to coat. Return the baking sheet to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 more minutes. Remove from the oven, discard the thyme sprigs, and transfer to a serving bowl. Add the farro and walnuts and toss to combine. Serve warm or at room temperature.

Autumn, Fall, Main Course, one-pot, Soups and Stews, Vegetarian

Beef and Guinness Chili with Black Beans and Barley

February 4, 2017July 22, 2018by Lynda Balslev4 Comments

Winter and the Superbowl demand a hefty bowl of chili, and this recipe will surely do the trick. Loaded with beef, black beans and barley, the key to this thick and rich stew is a heady tomato stock fortified with chipotles and stout beer. While you shouldn’t tinker too much with the aromatics, do feel free to adjust the meat and grains. The beef chuck can easily be switched out with turkey, chicken, or pork – or entirely omitted for a vegetarian option (just double up on the beans instead). I like to add barley to the mix – it adds great texture and extra nutrients. Other whole grains such as farro or freekah can be substituted as well.

Beef and Guinness Chili with Black Beans and Barley
Serves 4 to 6

2 tablespoons olive oil
1 1/2 pounds beef chuck, cut into 3/4-inch chunks
Salt and freshly ground black pepper
1 large yellow onion, chopped
1 large poblano pepper, diced
1 large red bell pepper, diced
3 garlic cloves, minced
2 to 3 chiles in adobo, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 (28-ounce) can Italian plum tomatoes with juice
8 ounces stout beer, such as Guinness
1/4 cup tomato paste
2 bay leaves
2 tablespoons brown sugar
1 cup pre-cooked black beans (or 1 [15-ounce] can black beans, drained and rinsed)
1 cup pre-cooked barley (I used purple heritage) – optional

Optional garnishes:
Sliced jalapeño pepper, cilantro leaves, crumbled cotija cheese, chopped red onion

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Season the meat with salt and pepper. Add to the pot in batches and brown on all sides. Transfer to a plate.
2. Add 1 tablespoon oil to the same pot. Add the onion and saute over medium heat until softened without coloring, about 3 minutes. Add the peppers and saute until brightened in color, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the chiles in adobo, the chili powder, cumin, and paprika and cook, stirring, for 1 minute.
3. Return the beef to the pot and add the tomatoes, stout, tomato paste, bay leaves, brown sugar, and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes, stirring occasionally. Taste for seasoning and add more sugar or salt if desired. Stir in the black beans and barley and continue to simmer for 10 more minutes.
4. Ladle the chili into serving bowls. Serve with the garnishes for sprinkling.

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

Comfort Food Necessities: Braised Short Ribs with Red Wine

December 12, 2016July 22, 2018by Lynda Balslev4 Comments

It’s the time of year when we need a recipe like this: A pot of slow cooked, melt-in-your mouth, braised short ribs, blanketed in a rich, fortified, and deeply spiced sauce, evoking warmth, heat, and comfort. You can say it’s due to the climate, the holiday season, or even current events, but this braise will satisfy your craving and smooth your mood, focusing your attention solely on the task of digging into this heart (and belly) warming stew, one spoonful at a time.

I make variations of this recipe under the guise of other comfort-food terms, such as Beef Bourguignon and Irish Stew. The ingredients shift slightly, but the principle is the same: Braising chunks of meat by first thoroughly browning them in a pan, then submerging the pieces into an aromatic stock of broth and wine, before banishing the whole lot to the oven for a couple of hours to simmer, marinate, and acquiesce into fork tender morsels swimming in a heady concoction of heat and spirits. The key is time and patience, which, frankly, is a rewarding exercise in itself. Ideally, you will exert even more time and patience in this process, and begin making this dish one day in advance of serving. This way, the stew can chill overnight, further intensifying the flavor, while allowing the persnickety fat to rise to the top of the stew so that it can be deftly removed the following day before rewarming.

This short rib recipe is a favorite, with a rich and smoky sauce spiked with the heat of chipotle, and balanced by nuggets of sweet carrot, onion, and baby turnips. I made it recently and captured the photo with my iPhone – we were too famished and greedy to wait for me to fiddle with a camera before tucking in.

Red Wine and Chipotle Braised Short Ribs

Serves 4 to 6.

Dry rub:
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground coriander
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper

4 pounds short ribs, cut into 3-inch pieces

4 tablespoons olive oil, divided
1 medium onion, finely chopped
4 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon ground coriander
1 (6-ounce) can tomato paste
1 (750 ml) bottle heavy-bodied red wine
1/4 cup chipotles in adobo, chopped with juices
1 bay leaf
2 cups beef stock (or chicken stock)

2 large carrots, peeled, cut into 1/4-inch slices
8 ounces pearl or small cippoline onions, peeled
1 bunch baby (Tokyo) turnips, trimmed and scrubbed (optional)
2 tablespoons balsamic vinegar
1 to 2 tablespoon light brown sugar
Salt and freshly ground black pepper

Braise:
1. Combine the dry rub spices in a small bowl. Arrange the ribs on a rimmed baking tray. Rub the spices all over the ribs. Let stand at room temperature for 1 hour (or cover and refrigerate for up to 24 hours. Remove from the refrigerator 30 minutes before browning).
2. Preheat the oven to 300°F.
3. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. In batches without crowding the pan, brown the ribs on all sides, about 8 minutes. (This step is very important, so take the time to do it well). Transfer to a plate or bowl and repeat with the remaining ribs.
4. Drain off the fat from the pot. Add 1 tablespoon oil, the onion, and garlic and sauté over medium heat until softened without coloring, about 3 minutes, stirring up the brown bits in the pan with a wooden spoon.
5. Add the cumin, paprika, and coriander and cook, stirring, just until fragrant, about 30 seconds, then add the tomato paste and stir to create a nice slurry.
6. Add the wine, chipotles, and bay leaf and return the ribs and any collected juices to the pot. Pour in the stock. If the ribs are not completely covered with the liquid, add more stock or wine to top off the ribs. Bring to a boil, then turn off the heat. Cover the pot and transfer to the oven and braise until the ribs are very tender, 2 1/2 to 3 hours, stirring every hour or so.
7. Remove the pot from the oven. Uncover and let the braise cool slightly. At this point you can remove the bones and cut away any gristle from the ribs or proceed with the bones intact – it’s up to you and how you like to serve the ribs. Return the meat to the pot, then cover and refrigerate overnight. (This step is helpful because it will allow the fat to congeal on the top of the stew, which can be easily removed the next day, while allowing the flavors to develop overnight. Alternatively, proceed with Step 2 of the finishing process and skim fat with a spoon while the sauce reduces.)

Finish:
1. At least 1 hour before serving, remove the pot from the refrigerator and lift off the layer of fat on the surface of the stew.
2. Sauté the carrots, onions, and turnips (if using) in 1 tablespoon oil over medium heat until they are crisp tender, 4 to 5 minutes. Lightly season with salt.
3. Gently reheat the braise over medium-low heat until the stock is liquid enough to remove the ribs. Carefully remove the ribs from the sauce and arrange in a baking dish.
4. Bring the sauce to a boil and simmer over medium heat until reduced by about half and thickened to a rich sauce consistency, 10 to 15 minutes. Return the beef to the pot and add the vegetables, vinegar, and sugar. Simmer until thoroughly heated, 5 to 7 minutes and season with salt and pepper. Serve immediately or keep warm until serving.

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

Warm Wild Rice Salad with Dried Fruit and Nuts

November 20, 2016July 22, 2018by Lynda Balslev3 Comments

I am just going to come out and say it: I am not a fan of turkey stuffing (or dressing), and neither is my family. Whenever I make stuffing, it sits uneaten at the Thanksgiving table, before banishment to the refrigerator, labeled “leftover,” where it continues to sit for days, forlorn, neglected, and, frankly, wasteful. So, now I don’t make a stuffing for our turkey. Instead, I jam bunches of fresh herbs, such as parsley, thyme, and sage, as well as wedges of lemon or orange in the cavity to provide aroma and moisture while the turkey roasts. For serving, I provide potatoes and a grain dish to balance and fill out the feast. This rice salad is always a hit. It’s a great gluten-free starch substitute for stuffing, and the dried fruit and nuts stud the rice like festive jewelry, providing a pretty addition to the holiday table. Feel free to mix up the fruit and nuts, substituting raisins, chopped prunes, dried figs, walnuts or hazelnuts. For a vegetarian option, substitute vegetable stock or water for the chicken stock.

Wild Rice with Dried Fruit and Pecans

Serves 6.

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely diced
1 ½ cups wild rice or wild rice blend
1 garlic clove, minced
3 cups chicken stock
2 teaspoons fresh thyme
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
½ cup chopped dried apricots
½ cup dried cranberries
½ cup chopped toasted pecans or walnuts
½ cup chopped Italian parsley leaves

Heat the oil in a medium pot or Dutch oven over medium heat. Add the onion and carrots and saute until they begin to soften, 3 to 4 minutes. Add the rice and garlic and cook, stirring, 1 minute. Add the chicken stock, thyme, salt and black pepper. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender but not mushy, about 45 minutes. Remove from the heat and stir in the dried fruit and pecans while fluffing the rice with a fork. Let stand, partially covered, for 10 minutes. Stir in the parsley and transfer to a serving bowl. Serve warm.