Category: Breads, Pasta, Rice, Grains

Breads, Pasta, Rice, Grains, Fish and Shellfish, Pasta

Spaghetti with Lobster

Featuredby Lynda Balslev

Lobster Holidays

Holiday festivities are muted and gatherings reduced this year, inspiring feelings that toggle between a yearning for glitter and a craving for comfort. How to celebrate and what to eat strive for a balance between these mixed desires. In my mind, the following recipe achieves just that. It’s simple yet elegant, special but not pretentious, and relies on a short list of honest ingredients that drive wonderfully fresh flavor.

I grew up in New England, where lobster is ubiquitous. It’s the quintessential summer food, associated with the seashore and bare feet, picnic tables and messy eating, accessorized by dribbling butter, nutcrackers, and paper bibs. Now, many years and moves later, I rarely eat lobster. When I do, it’s usually on special occasions. The once standard summer fare has morphed into a celebratory splurge, and there’s no time better for such an indulgence than the holidays, when shellfish and crustaceans go ever so well with a glass of bubbly.

This is a recipe for this time. It’s understated and comforting, yet carries the swag of fresh cooked lobster meat. The method is simple, allowing the lobster to shine without bogging it down with heavy or precious ingredients; it humbly yet elegantly gives the lobster (and its necessary splurge) the respect and appreciation it deserves.

If you prefer not to use lobster meat, shrimp are an excellent and more economical alternative, and they will bump this recipe onto your roster of easy weeknight meals. When using shrimp, simply sauté them in olive oil with a pinch of salt before adding them to the dish.

Spaghetti with Lobster

Serves 4
Active Time: 30 minutes
Total Time: 30 minutes

1 pound spaghetti or bucatini
Salt
2 tablespoons extra-virgin olive oil
1 pound grape tomatoes, halved
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus more for garnish
1 pound cooked lobster meat, as chunky as possible
1/2 cup loosely packed basil leaves, torn, plus extra for garnish
Lemon wedges

1. Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook 1 minute less than al dente. Drain, reserving 1 cup cooking water.

2. While the pasta is cooking, heat the oil in a large, deep skillet over medium heat. Add the tomatoes and cook until they begin to break down and their juices release, 8 to 10 minutes, stirring frequently. Stir in the garlic and red pepper flakes and continue to cook until fragrant and the tomatoes soften further, 2 to 3 minutes. Season with the salt and pepper and taste to adjust.

3. Add the lobster meat to the skillet and stir to coat. Add the drained pasta and 1/4 cup reserved cooking liquid. Continue to stir over medium heat until the dish is well combined, adding 1/4 cup more liquid at a time to your desired consistency. The sauce should be glossy and evenly coat the spaghetti without being stodgy. Stir in the basil.

4. Divide the pasta between serving plates and garnish with additional basil, freshly ground black pepper, and a squeeze of lemon.

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.

Breads, Pasta, Rice, Grains, Main Course, Pizza, Uncategorized

Grilled Pizza with Cauliflower, Chiles, and Olives

Featuredby Lynda Balslev1 Comment on Grilled Pizza with Cauliflower, Chiles, and Olives

An end of summer pizza recipe for the grill:

Cauliflower Chile Pizza

Late summer reaps a kaleidoscope of peppers. Homemade pizza is a great way to show off a fresh and feisty chile pepper combination. On this white (no tomato sauce) pizza, there are four distinctive peppers. Highly decorative Jimmy Nardello chile peppers are long, slender, and gnarly with a mild fruity flavor. Hatch chile peppers are a seasonal specialty, prolific from August through September. They are earthy and buttery in flavor and slightly smoky when roasted. If Hatch chiles are unavailable, mild Anaheim peppers are a good substitute. Poblano chile peppers are the fresh version of dried ancho peppers. When fresh they are relatively mild and earthy with a bite and are great for roasting. Calabrian chiles are small bright red peppers, round or conical in shape, with a moderately high heat level. They are available fresh and are also sold jarred in the Italian or condiment section of your grocery store. They make an excellent garnish with a kick of heat. Feel free to mix and match your own combination of peppers, depending on taste and availability, but try to include a colorful range of sweet to hot for the most flavorful result.

When possible, I make my pizza on the grill. Not only does it keep the heat outdoors in the warm weather, grilling yields a wonderful charred and smoky flavor to the crust. Bear in mind a few tips when preparing your pizza:

1. Store-bought dough is OK! I confess, that while I make my dough from scratch from time to time, I often purchase fresh pizza dough at the store to use immediately or freeze for later use. Prepared doughs are usually sold in one-pound packages, and yield one large rectangular pizza or two small round pizzas.
2. Don’t overload your pizza. If the pizza has too many toppings, it will be heavy and the crust can be soggy. The amounts below are for one large rectangular pizza, using one pound of fresh dough, thinly rolled or stretched. Have all of your ingredients prepped and ready, so that once you roll out the pizza, all you need to do is assemble. Use your judgment when layering the ingredients, and don’t feel compelled to use every last piece. When stretching the dough, it’s fine if it’s irregular in shape. The key is to make it uniform in thickness to ensure even cooking.
3. Parchment paper is your friend. I find it easiest to assemble the pizza on parchment paper, which is easy to slide on and off of the pizza stone. You can trim any excess paper around the edge of the pizza to prevent charring on the grill. If you don’t have a pizza paddle, you can use a rimless cookie sheet to slide under the paper.
4. A pizza stone is ideal. Whether you make a pizza in the oven or on the grill, a pizza stone is a terrific way to transmit the heat evenly to the bottom of the pizza. If you don’t have a pizza stone, then a perforated pizza pan or a baking sheet will also work, but the cooking times may vary.

Pizza with Roasted Cauliflower, Chile Peppers, and Green Olives

Active time: 20 minutes
Total time: 35 minutes
Makes one rectangular thin-crust pizza, approximately 10 by 15-inches

4 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
Salt
1/2 head small cauliflower, florets broken into bite-size pieces, about 1 1/2 cups
3 assorted chile peppers, such as Jimmy Nardello, Hatch, and Poblano, thinly sliced
Freshly ground black pepper
1 pound fresh pizza dough
1/2 teaspoon red chili flakes, or more to taste
1/4 cup plus 1/2 cup loosely packed finely grated Pecorino Romano cheese
1 pound fresh pizza dough
8 ounces fresh buffalo mozzarella (1 ovaline or 8 ciligiene balls), thinly sliced or shredded
2 Calabrian chiles, thinly sliced (or 2 tablespoons chopped jarred Calabrian chiles)
1/2 cup pitted green olives, such as Castelvetrano or Pichonline, coarsely chopped
1 teaspoon finely grated lemon zest
Freshly ground black pepper

1. Preheat the oven to 500°F or prepare the grill for direct cooking over high heat. Preheat a pizza stone on the lowest oven rack or on the grill grates for at least 10 minutes.
2. Whisk 3 tablespoons olive oil, the garlic, and a pinch of salt in a small bowl.
3. Toss the cauliflower and sliced peppers with the remaining 1 tablespoon olive oil in a medium bowl. Lightly season with salt and black pepper and toss again.
4. Roll out or stretch the pizza dough to your desired shape and thickness on parchment paper. I prefer to stretch my dough thin in a large rectangular shape.
5. Lightly brush the dough with the garlic oil, leaving a 3/4-inch border clear around the edges. Sprinkle the red chili flakes and 1/4 cup pecorino cheese over the dough. Spread the cauliflower and peppers over the crust, keeping the border clear.
6. Arrange the mozzarella over the pizza, gently nestling around and over the vegetables. Scatter the Calabrian chilies and green olives over the top and sprinkle the remaining pecorino cheese over the pizza.
7. Slide the pizza onto the preheated pizza stone. Bake until the cauliflower is tinged, the crust is golden brown and crisp, and the cheese is melted, 13 to 15 minutes, depending on the size and thickness of the crust.
8. Transfer the pizza to a cutting board and immediately brush the crust with some of the garlic oil. Drizzle any remaining oil over the pizza. Sprinkle the lemon zest and black pepper over the pizza. Let stand 5 minutes before cutting into serving pieces.

.

 

Breads, Pasta, Rice, Grains, Fish and Shellfish, Main Course, Pasta

Pantry Dinners: Lemony Spaghetti with Tuna, Peas, and Chiles

by Lynda Balslev

Shelter-in-place should not be the only time you make this pasta dish. It’s a keeper.Spaghetti with Tuna and Peas

This pantry-inspired recipe can be on the table in 15 minutes, so add it to your repertoire of easy weeknight dinners.

By now we’re accustomed to digging through our pantries for dinner inspiration. I try to view it as a fun cooking challenge and an opportunity to (finally) use the stacks of canned, jarred and frozen goods that seem to have permanently populated my cabinets or burrowed themselves into the depths of the freezer. This pasta dish is a result of my kitchen foraging. The thing is, it’s also a delicious meal, and I wonder why I haven’t made it more often.

Chances are, you already have the main ingredients – canned or jarred tuna, frozen peas, and dried pasta – stashed in your kitchen. Tuna is a simple, nutritious, and flavorful addition to pasta. In fact, spaghetti al tonno is an Italian classic. When possible, use a sustainably sourced tuna, and don’t shy away from tuna packed in olive oil, especially for this recipe. It’s the oil that contributes flavor and richness to the dish. Peas’ natural sweetness brightens the pasta and complements the briny tuna. I also add fresh chile pepper. If you don’t have one, then increase the amount of dried red pepper flakes to 1 teaspoon.

Spaghetti with Tuna, Peas, and Lemon

Active Time: 15 minutes
Total Time: 15 minutes
Serves: 4

12 ounces spaghetti
3 tablespoons olive oil
2 garlic cloves, minced or pushed through a press
1/2 teaspoon crushed red pepper flakes
1 cup frozen peas, defrosted
1 (7-ounce) can or jar of tuna, packed in olive oil, drained
1 small red jalapeño pepper, seeded, thinly sliced (optional)
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest, plus extra for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 to 3 tablespoons chopped fresh dill

  1. Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente. Reserve 1/2 cup of the cooking water and drain the pasta.
  2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute, and then add the peas and sauté until heated through, about 1 more minute.
  3. Add the tuna, jalapeño (if using), lemon juice, lemon zest, salt, and pepper. Turn off the heat and gently stir, without over-mixing, to break up the tuna while maintaining a chunky texture (you don’t want to cook the tuna).
  4. When the pasta is ready, add to the skillet. Over low heat, gently stir to combine and coat the spaghetti. If too dry, add some cooking water, 2 tablespoons at a time, to moisten to your taste. Divide the pasta between serving bowls. Garnish with the dill and additional lemon zest.
Appetizers, Breads, Pasta, Rice, Grains, gluten-free, Main Course, side dish, Vegetarian

Spring Comfort Food: Lemon Mint Risotto

by Lynda Balslev3 Comments on Spring Comfort Food: Lemon Mint Risotto

Hunker down with this comforting bowl of creamy risotto:

Lemon Risotto with Mint

Here is what I think about risotto: A good risotto should be creamy, but not gummy or soupy. The rice should be tender with a little give to each bite (al dente). Any accompanying ingredients should be minimal without muddying, and, ideally, they should reflect the season.

This risotto checks all of the boxes. It’s firmly planted in spring with a lemony brightness and pucker that cuts through risotto’s inherent richness. Flecks of fresh mint and lemon zest add color and the whiff of garden-fresh flavor. The finished risotto is creamy and elegant, without being heavy. You can easily dig into a steaming bowl of this risotto and call it a meal, but it also makes a simple starter or side dish to meat and fish.

When making risotto, there are a few rules to follow for success. For a traditional risotto, you will need to purchase arborio, an Italian rice grain that’s known for its high starch content which is key to a creamy risotto. Be sure to lightly toast the rice grains in the pan before adding any liquid. This step creates a protective shell around each grain, which prevents the rice from bursting or becoming soggy while cooking. And, yes, you must continually stir the rice while it cooks. This prevents the rice from sticking to the pan, and it will help to release the starch from the rice grains, which develops the risotto’s creaminess.

This may sound labor-intensive, but the process should only take 20 to 25 minutes, and it will allow you to take pride of accomplishment in the finished result. It’s also a window of time when the only task at hand is to concentrate on the rhythm of stirring – which in itself might be considered a simple pleasure – yielding delicious results.

Lemon Risotto with Mint

Active Time: about 30 minutes
Total Time: about 30 minutes
Serves 4 to 6

6 cups chicken stock (or vegetable for a vegetarian option)
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 small yellow onion, finely chopped, about 1/2 cup
2 cups arborio rice
1/2 cup dry white wine
1/2 cup (packed) finely grated Parmesan cheese
2 tablespoons fresh lemon juice
1 tablespoon finely chopped mint leaves, plus more for garnish
2 teaspoons finely grated lemon zest, plus extra for garnish
1/2 teaspoon salt, or more to taste
1/4 teaspoon freshly ground black pepper

1. Bring the stock to a simmer in a medium saucepan. Reduce the heat to low and keep warm.

2. Heat 1 tablespoon butter and the oil in a deep skillet or pot over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Stir in the rice and cook until the rice is well coated and slightly toasted, stirring constantly, 1 to 2 minutes.

3. Add the wine and stir until the wine is absorbed, about 1 minute.

4. Add 1 cup stock and stir until the liquid is absorbed. Continue adding the stock, 1/2 cup at a time, stirring until the liquid is absorbed before adding the next 1/2 cup, until the rice is al dente, and the risotto is creamy. (Depending on the age of the rice, you may not use all of the stock. Older rice requires more liquid to cook.)

5. Stir in the cheese, lemon juice, mint, lemon zest, salt, and pepper and taste for seasoning.

6. Serve immediately, garnished with additional mint and lemon zest.

Baking, Breads, Pasta, Rice, Grains, Breakfast, Vegetarian

Good Morning Scones

by Lynda Balslev

These currant scones are guaranteed to get you out of bed in the morning:
:
Currant Scones with Lemon

If it’s not broken, then don’t fix it. This pertains to great recipes, baking techniques, and, more specifically, these scones. I discovered this recipe years ago, published by Cooks Illustrated/America’s Test Kitchen, and it’s a keeper. Since then, I have made these scones countless times with only the tiniest of tweaks. And, like any tradition worth repeating, these dense, moist, and crumbly scones have become a part of our breakfast rotation.

The technique is specific: the ingredients should be as cold as possible. And, while the method has steps that dance around this requirement, the good news is that the scones can be formed and cut, and then frozen in advance of baking. Simply pop them into zip-lock bags, and freeze for up to 1 month. The morning of serving, remove the scones from the freezer and bake them frozen, adding an additional 5 minutes or so for baking to compensate for their chilliness.

The original recipe calls for blueberries, which are a lovely springtime addition. I am partial to currants, so often add them instead, along with a generous sprinkle of lemon zest.

Currant Scones

Active Time: 45 minutes
Total Time: 1 hour and 30 minutes
Makes 8

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup whole milk
1/2 cup sour cream
1/2 cup (8 tablespoons) frozen butter, plus 2 tablespoons melted butter for brushing
1/2 cup dried currants
Turbinado sugar for sprinkling

1. Preheat the oven to 400°F.
2. Combine the flour, sugar, baking powder, lemon zest, salt, and baking soda in a medium bowl and stir to blend.
3. Whisk the milk and sour cream in a separate bowl and refrigerate while you grate the butter.
4. Coarsely grate the frozen butter and place in a bowl. Freeze for 5 minutes and then add the butter to the flour mixture. Quickly mix with the tips of your fingers to combine. Pour in the milk and stir until just combined.
5. Transfer the mixture to a floured work surface and knead several times until the dough holds together in a ragged ball. Roll the dough out into a 12-inch square, adding a little flour as needed. Fold the dough 3 ways into a rectangle, like a business letter, using a metal spatula to lift the dough from the surface as necessary. Fold the short ends of the dough into the center, overlapping, so you have an approximate 4-inch square. Freeze the dough for 5 minutes.
6. Roll the dough out again on a floured surface into a 12-inch square. Sprinkle the currants over the dough, lightly pressing them in to adhere. Roll the dough up into a tight log, then press into a 12 by 4-inch rectangle. Cut the rectangle into 4 equal sections and then cut each section on the diagonal to form 8 triangles.
7. If freezing, place the triangles in one layer in a large zip-lock bag, press the air out, and freeze for up to 1 month. When ready to bake, remove from the freezer and proceed with the next step.
8. Transfer the triangles to a parchment-lined baking sheet. Brush the tops with the melted butter and sprinkle with the turbinado sugar. Bake on the middle rack of the oven until the tops and bottoms are golden, about 20 minutes (or 25 to 27 minutes if frozen).

Baking, Breads, Pasta, Rice, Grains, Breakfast, Vegetarian

Apple and Oat Muffins

by Lynda Balslev2 Comments on Apple and Oat Muffins

Add a little apple to your morning muffin:

Healthy Apple Oat Muffines

I don’t bake muffins often, but when I do, I try to make them healthy. This way they are on hand for an easy breakfast or a snack. My issue with muffins, is that they often resemble mini-cakes, packed with sugar and fat. To some extent, this can’t be avoided if you wish to eat a muffin that doesn’t resemble a hockey puck or bird food. But I adjust, reducing some of the sugar and fat and adding healthy grains or cereals, fruit and nuts to the batter. I also add grated fruit, which is a key ingredient for natural sweetness and moisture.

Grated apple is the star of this muffin recipe, which also includes raisins, chopped nuts, and oats for extra fiber. As muffins go, they are reasonably healthy, while sufficiently naughty to indulge a craving for something moist and sweet. You can tweak this recipe if you like – just make sure to follow the ratios. In place of apple, try adding grated carrot, zucchini, or pear; and bran can be substituted for the oats. There’s no need to peel the fruit. The nutrients in the skin add a little extra healthy boost – I’ll take my small victories where I can.

Apple Oat Muffins

Active Time: 10 minutes
Total Time: 35 minutes
Makes 12 (2 1/2-inch) muffins

1/2 cup light brown sugar
1/4 cup vegetable oil
2 large eggs, room temperature
1/4 cup unsulphured molasses
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1 medium sweet and crisp apple, such as Honey Crisp, grated, about 1 cup
1/2 cup finely chopped walnuts or pecans (optional)

1. Preheat the oven to 350°F. Oil a 12-muffin tin (or line with paper liners).
2. Mix the sugar and oil in the bowl of an electric mixer fitted with a whisk attachment. Add the eggs, one at a time, mixing well after each addition. Mix in the molasses and vanilla, and then mix in the buttermilk.
3. Whisk the flour, oats, cinnamon, baking powder, baking soda, and salt together in a bowl. Add to the sugar mixture and mix on low speed until just combined, without over-mixing. Stir in the raisins, apple and walnuts, if using.
4. Spoon the batter into the muffin tin or paper liners, filling them. Transfer to the oven and bake until a tester comes out clean, about 25 minutes. Cool 10 minutes in the pan, and then remove and cool the muffins completely on a rack. Store in an airtight container at room temperature for up to 2 days.

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

Roasted Carrot and Pearl Couscous Salad

by Lynda Balslev

Here’s a party-worthy salad layered with flavor, that you can call a main course or a sumptuous side:

Carrot Couscous Salad Platter

This salad does not hold back on herbs and spice. Handfuls of garden herbs and a shake of the contents of your spice drawer build layers of flavor and freshness into this bright and festive couscous platter. Israeli couscous (also known as pearl couscous) is made of wheat flour and semolina which is rolled into tiny “pearl” balls and then toasted. The dried couscous, once purchased, is simmered in a liquid to soften. I like to toast the dried couscous in the pan first, before adding the liquid to simmer, which essentially means the couscous is doubly toasted. This extra step adds satisfying nutty flavor and golden color to the sturdy little semolina balls.

Carrot Couscous Salad with Pine Nuts

Purchase rainbow carrots for this salad, if possible, since they add a brilliant array of color to the platter. Choose thin carrots of uniform size to ensure similar cooking time. If necessary cut thicker carrots in half lengthwise.

Roasted Carrot and Israeli Couscous Salad with Pine Nuts and Arugula

Active Time: 40 minutes
Total Time: 40 minutes
Serves 6 to 8

2 tablespoons extra-virgin olive oil, divided
2 cups Israeli (pearl) couscous
2 1/4 cups water
Salt
1 small red chile pepper, minced
1 clove garlic, minced
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 ½ pounds thin rainbow carrots, peeled, halved lengthwise if thick
Freshly ground black pepper

Gremolata:
1/4 cup chopped Italian parsley
1/4 cup chopped cilantro
2 tablespoons chopped dill
1 small garlic clove, minced
1 teaspoon finely grated lemon zest
Pinch each of salt and freshly ground black pepper

3 to 4 cups baby arugula
2 to 3 tablespoons toasted pine nuts
1/2 lemon, plus wedges for serving

1. Heat 1 tablespoon oil in a skillet. Add the couscous and toast over medium heat until golden, 1 to 2 minutes, stirring frequently. Add the water and 1/2 teaspoon salt. Cover the skillet and simmer over medium-low heat until the liquid is absorbed and the couscous is tender, about 10 minutes. Transfer the couscous to a bowl and stir in the chile pepper, garlic, lemon juice, lemon zest, cumin, coriander, and cayenne. Let stand at room temperature while you roast the carrots.
2. Heat the oven to 425°F.
3. Place the carrots in a large bowl, drizzle with the remaining 1 tablespoon oil, and lightly season with salt and freshly ground black pepper. Spread the carrots on a rimmed baking sheet and roast in the oven until lightly charred and crisp tender, about 20 minutes. Remove and cool slightly or to room temperature.
4. Make the gremolata: Mix the parsley, cilantro, dill, garlic, lemon zest, salt, and black pepper in a small bowl.
5. Scatter the arugula on a serving platter or in a wide shallow serving bowl. Spoon the couscous over and around the arugula and arrange the carrots on top. Squeeze the half lemon over the salad and sprinkle evenly with the gremolata. Garnish the platter with the lemon wedges and serve.

Breads, Pasta, Rice, Grains, Fish and Shellfish, gluten-free, Main Course, Tians and Casseroles

Paella on the Grill – Recipe and Tips

by Lynda Balslev1 Comment on Paella on the Grill – Recipe and Tips

Fire up the Paella Pan (and the Grill) for Father’s Day

Father's Day Paella - on the Grill

Father’s Day is around the corner, so get ready to fire up the grill and break out the big guns – or in this case, the big paella pan. Paella is always fun to make and of course, to eat. It’s a perfect way to feed a crowd and your family, and the best way to make it is over a fire. When it’s ready to serve, simply plunk it down in the center of the table and let everyone dig in. Family-style eating doesn’t get better than this, which is a perfect way to celebrate Dad.

Myriad versions of paella exist, depending on region and taste, but there are specific ingredients to use and techniques to follow for authentic results.

The pan:
Think wide, low, and flat. The key is to spread the rice in a thin layer, so that as many grains as possible are in contact with the bottom of the pan. This will ensure not only contact with the aromatics (soffrito) but the desired crispy bottom (socarrat) of the cooked paella. Paella pans are easy to find and affordable. I purchased my 15-inch pan for less than $30. Alternatively, a very large cast iron skillet will do the trick.

Rice:
Short grain rice will absorb the liquid, remain relatively firm during cooking, and crisp – long grain rice will not. Use short grain rice, preferably Spanish Bomba or Valencia. Risotto (Arborio) rice may be substituted, if necessary. Note: Depending on the rice, cooking times may vary slightly.

Soffrito:
An important blend of sautéed aromatics, typically onion, garlic, and grated ripe tomato, is used as a base to flavor the rice. It’s important to sauté the ingredients until the moisture from the tomato and the wine evaporate and the soffrito thickens, and let it deepen in color to build flavor.

Stock:
If possible, use a homemade stock, chicken or shrimp stock are ideal, although a good quality store-bought chicken stock is a fine substitution. A key step is to add a generous pinch of saffron to the stock to infuse a subtle perfume and a burnished golden-red color.

Socarrat:
This is the holy grail of paella, the coveted crispy bottom that forms in the pan while the paella is cooking. To achieve this, a few techniques are imperative. Do not overload the pan, or the rice will not be able to dry out and will not crisp. And, most importantly, do not stir the paella once the rice is spread in the pan and topped with the proteins. You will know if the rice is crisping when the paella begins to make crackling sounds. This is the sure-fire way to know when the paella is ready, so be sure to wait for the “snap-crackle-pop” before you remove the pan from the grill!

Grill it!
It’s important for the pan to cook over an even heat source. A grill can accommodate the size of a large paella pan, unlike many stovetops. Plus, the fire will add a smoky backdrop to the dish. And finally, Father’s Day really wouldn’t be replete without turning on the grill, right?


Grilled Paella

Active Time: 1 hour
Total Time: 1 hour, plus standing time
Serves: 6

4 plum (Roma) tomatoes, halved lengthwise
4 cups chicken stock
1/2 teaspoon saffron threads
1 pound boneless chicken thighs, cut into 1-inch pieces
Smoked sweet Spanish paprika
Salt
Freshly ground black pepper
1 pound large (16/18) shrimp, shelled and deveined, tails intact
Extra-virgin olive oil
8 ounces Spanish chorizo, cut crosswise into 1/2 inch slices

1 medium yellow onion, chopped, about 1 cup
3 garlic cloves, minced
1/4 cup dry white wine

2 cups paella rice (Bomba or Valencia), rinsed

12 to 16 mussels, scrubbed and beards removed
1/4 cup chopped Italian parsley
Lemon wedges for serving

1. Grate the tomatoes, cut-side down, on a box grater. Discard the skins and transfer the pulp and juices to a small bowl.

2. Bring the stock to a simmer in a medium saucepan over medium heat. Add the saffron and keep warm over low heat.

3. Place the chicken in a bowl and toss with 1 teaspoon paprika, and then lightly season with salt and black pepper. Put the shrimp in a separate bowl and toss with 1/2 teaspoon paprika, and then lightly season with salt and black pepper.

4. Prepare the grill for direct cooking over medium heat. Preheat a 15-inch paella pan or large cast iron skillet for about 10 minutes.

5. Add 1 tablespoon oil to the paella pan. Add the chorizo and cook until the chorizo is golden brown on both sides, 3 to 4 minutes, turning as needed. With a slotted spoon, transfer the sausage to a bowl. There should be rendered fat from the chorizo remaining in the pan. If not, add 1 tablespoon oil to the pan. Arrange the chicken in one layer in the paella pan and cook until colored on both sides, 4 to 6 minutes, turning as needed. With a slotted spoon, transfer the chicken to the bowl with the chorizo. (The chicken will not be cooked all the way through at this point.)

6. If the pan is dry, add 1 tablespoon oil to the pan. Add the onion and sauté until softened, 2 to 3 minutes. Add the garlic and 1 tablespoon paprika and sauté until fragrant, about 30 seconds. Add the grated tomatoes with juices and the wine, stir to combine, and simmer, with the lid closed, until the liquid evaporates and the mixture thickens and darkens slightly, about 3 minutes, stirring occasionally. Add the rice and 1 teaspoon salt and stir to coat. Pour in the broth, stir to blend, and smooth the rice in an even layer in the pan. (Do not stir the rice after this point!) Arrange the chicken and chorizo over the rice and drizzle any accumulated juices from the bowls over the rice.

7. Cook the paella, with the lid closed, until about 3/4 of the liquid is absorbed and the rice is exposed, turning the pan occasionally to ensure even cooking, about 15 minutes.

8. Nestle the shrimp and mussels (hinge-side down) into the rice and continue to cook, with the lid closed, until the shrimp are cooked through, the mussels have opened, and the rice is making a crackling sound, 10 to 12 more minutes, turning the pan occasionally to ensure even cooking.

9. Remove the paella pan from the grill and discard any unopened mussels. Let stand for 5 minutes. Sprinkle the parsley over the paella and garnish with lemon wedges. Serve immediately.

Breads, Pasta, Rice, Grains, side dish, Vegetarian

Easy Rice Pilaf

by Lynda Balslev

 Homemade Rice Pilaf – Quick, Easy, and Delicious:

Homemade Rice Pilaf - easy and delicious

When I was young, one of my favorite side dishes was rice pilaf. It came in a slim box with a portion of rice and a sachet of spices, dehydrated chicken stock, and goodness knows what else – all set to prepare with water on the stovetop. The results were salty, addictive, and fragrant. My brothers and I would fight over who got to finish the bowl on the dinner table. One box was never enough.

These days, I make pilaf from scratch – and you probably do, too, without realizing it. The principle behind pilaf is that rice, or another grain such as bulgur or farro, is sautéed to lightly toast the grains, and then steamed in a flavorful broth, along with spices and a few aromatics such as onion and garlic. When ready to serve, the rice is fluffed to separate the grains and prevent stickiness, and handfuls of fresh herbs, chopped almonds, or chilies are added for extra flavor, texture, and color. You can choose to keep the rice simple or add the garnishes selectively to your taste. I tend to pile them on, because they add sensational flavor and freshness, while nudging an unassuming side into a stand-alone dish. So, before you reach for a box of pilaf in the supermarket with a long list of multi-syllabic ingredients, remember that it’s really quite easy – and much cheaper – to make your own from scratch.

Homemade Rice Pilaf

Active Time: 10 minutes
Total Time: 45 minutes
Serves 6 as a side dish

2 3/4 cups chicken stock (or vegetable stock for vegetarian option)
3 tablespoons unsalted butter, divided
1 teaspoon salt
1/2 teaspoon sweet paprika
Generous pinch of saffron threads
1 tablespoon extra-virgin olive oil
1/2 cup orzo
1 small yellow onion, finely chopped, about 1/2 cup
1 garlic clove, minced
1 1/4 cup basmati rice

Optional garnishes:
1 scallion, white and green part thinly sliced
1 small red jalapeño, finely chopped
2 to 3 tablespoons coarsely chopped almonds
2 to 3 tablespoons chopped fresh cilantro or parsley

1. Combine the stock, 2 tablespoons butter, the salt, paprika, and saffron in a medium saucepan. Bring to a simmer and keep warm.
2. Heat the oil and melt the remaining 1 tablespoon butter in a deep skillet (with a lid) over medium heat. Add the orzo and sauté until light golden, about 2 minutes. Add the onion and sauté for about 1 minute, and then add the garlic and sauté until fragrant, about 30 seconds. Add the rice and continue to cook, stirring constantly to coat and lightly toast the rice, for about 2 minutes.
3. Pour in the stock and bring to a simmer. Reduce the heat to low and cover the pot. Cook, undisturbed, until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Remove the lid and fluff the rice with a fork. Let stand for 5 to 10 minutes
4. Serve with the garnishes sprinkled over the top.