Category: Breads, Pasta, Rice, Grains

Breads, Pasta, Rice, Grains, Chicken, Main Course, Vegetables and Salads

Weeknight Dinners: Spicy Chipotle Chicken and Couscous Salad

by Lynda Balslev7 Comments on Weeknight Dinners: Spicy Chipotle Chicken and Couscous Salad

Chipotle Chicken TasteFood~ Spicy Chipotle Chicken, Herbed Couscous Salad, Hummus ~

Are you having the weeknight dinner doldrums? Are you hungry and craving something exciting, yet stumped for time and inspiration? Look no further than this easy recipe, packed with spice and chipotle heat. It’s a cinch to make: Begin to marinate the chicken the night or morning before roasting. Then go about your daily whirlwind of work and activities. 30 minutes before dinner, pop the chicken in the oven (or on the grill), and before you know it you’ll have a zingy dish that will shake up any ho hum dinner routine. Serve with salad, rice or couscous. I had some hummus sitting in the fridge, which I served as an accompaniment. A squeeze bottle of Sriracha will stand in nicely.

chipotle chicken tastefood

Spicy Chipotle Chicken and Couscous Salad

Serves 4 to 5

Marinade:
1/4 cup chipotles in adobo sauce
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons brown sugar
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper

2 pounds boneless, skinless chicken breasts, cut in 1 1/2-inch chunks
Bamboo skewers, pre-soaked at least 30 minutes

Couscous Salad:
1 1/2 cups whole wheat couscous
1 1/4 cups warm water
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon salt, or more to taste
2 scallions, green and white parts thinly sliced
1 small red bell pepper, seeded and diced, finely diced
1 small jalapeno seeded, finely diced
1/2 small red onion, finely chopped, about 1/4 cup
1 garlic clove, minced
1/2 cup mint leaves, chopped
1/4 cup cilantro leaves, chopped
1 teaspoon Tabasco, or to taste
1 teaspoon freshly ground black pepper

For the chicken:
Process all of the marinade ingredients in a food processor until smooth. Place the chicken in a bowl. Add marinade and toss to coat. Cover and refrigerate at least one hour or up to 24 hours.
Preheat oven broiler or prepare grill. Thread chicken on skewers. Discard marinade. Broil or grill over direct medium heat until brown and thoroughly cooked through, turning once or twice, about 10 minutes.

For the couscous:
Place couscous in a large bowl. Add water, lemon juice, olive oil, cumin and salt. Stir once. Cover and let stand until all of the liquid is absorbed, about 5 minutes. Fluff with fork. Add remaining ingredients. Gently mix to thoroughly combine. Taste for salt and seasoning. Serve warm or at room temperature.

 

Breads, Pasta, Rice, Grains, spring, Vegetarian

Spring Peas and Shoots with Pancetta and Orecchiette

by Lynda Balslev20 Comments on Spring Peas and Shoots with Pancetta and Orecchiette

pea shoots pasta tastefoodSpring Peas and Shoots with Pancetta and Orecchiette

I hope you like peas, because I have a few pea recipes coming your way. The first is this pasta recipe which I like to make when English peas first appear in the market in March. It’s the essence of early spring, a season which brings a mixed message of cool rain and gentle sunshine. Crispy pancetta swathed in cream and cheese provides winter warmth, while sweet peas and delicate pea tendrils add earthy fragility, an early hint of the garden awakening from its winter slumber. No worries if you can’t get your hands on pea tendrils, which are the wispy shoots of the snow pea plant. This dish is equally delicious simply with pancetta and peas. And for that matter, if you can’t get your hands on fresh peas, then frozen are just fine, too.

Orecchiette with Spring Peas, Pancetta and Pea Shoots

If you are using defrosted frozen peas, add to the sauce in the end to warm through. Serves 4.

1 pound orecchiette
1 tablespoon extra-virgin olive oil
6 ounces pancetta, finely diced
2 cups fresh peas (or defrosted frozen peas)
1 garlic clove, minced
1/2 teaspoon red chili flakes
1 cup heavy cream
1/2 cup chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups pea shoots, loosely packed
1/3 cup finely grated Pecorino Romano cheese, plus extra for garnish
2 tablespoons finely chopped fresh mint

Bring a large pot of salted water to a rolling boil. Add orecchiette and cook until al dente according to package instructions. Drain.

While the pasta is cooking, heat oil in a skillet over medium-high heat. Add pancetta. Sauté until light golden, about 3 minutes. Transfer to a plate lined with a paper towel. Drain all but 1 tablespoon fat from the skillet. Add fresh peas (if using), garlic and red chili flakes. Sauté until fragrant, 1 minute. Return pancetta to the pan. Add cream, stock, salt, and pepper. Bring to a boil, then reduce heat. Simmer until cream is slightly reduced and thickened, and peas are tender, 8 to 10 minutes. (If using defrosted frozen peas, add to the cream after it is reduced and thickened and simmer until peas are heated through). Remove from heat and add the orecchiette to the skillet.  Stir to combine. Add the pea shoots, the cheese, and mint and stir again. Serve immediately with additional cheese for garnish.

Breads, Pasta, Rice, Grains, Main Course, Tians and Casseroles, Vegetarian

Roasted Vegetable Lasagna

by Lynda Balslev25 Comments on Roasted Vegetable Lasagna

vegetable lasagna tastefood~ Roasted Vegetable Lasagna ~

Eat your lasagna and have your vegetables too. Roasted strips of eggplant, zucchini and red peppers alternate with lasagna sheets in this veggie-enhanced family favorite. No worries, there’s plenty of gooey melted cheese and tomato sauce rippling through this version, the most adamant veggie haters (we won’t point fingers) will be hard pressed to complain.

Roasted Vegetable Lasagna
Serves  6

Extra-virgin olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced, divided
1/2 teaspoon crushed red chili flakes
1 (28-ounce) can Italian plum tomatoes
1 teaspoon dried oregano
1 teaspoon sugar, or to taste
Salt
Freshly ground black pepper
2 large red bell peppers, halved, stemmed and seeded
2 medium eggplants, sliced lengthwise, 1/4-inch thick
3 medium zucchiini, sliced lengthwise, 1/4-inch thick
16 ounces whole milk ricotta
1 large egg
2 to 3 cups finely grated Pecorino Romano cheese
1 (8-ounce) ball fresh mozzarella, shredded
1 box lasagna sheets (you won’t use all of them)
Fresh basil leaves

Prepare sauce:
Heat 1 tablespoon oil in a medium saucepan. Add onion; saute until softened, about 3 minutes. Add 2 cloves garlic and red chili flakes; saute until fragrant, about 1 minute. Add tomatoes, oregano, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper. Simmer uncovered 20 minutes, stirring occasionally and breaking up tomatoes with a wooden spoon.

Roast vegetables:
Heat oven broiler. Place peppers, cut-side down, in a baking dish. Broil peppers until skin is blistered all over. Transfer to a bowl and cover. Let stand 10 minutes, then peel away skin. Slice peppers in 1/2-inch strips.
Generously oil a rimmed baking sheet. Lay eggplant slices in one layer on sheet, turning to coat with oil. Season with salt and pepper. Broil until golden and tender, turning once. Transfer to a plate. Repeat with zucchini slices.

Ricotta:
Whisk ricotta, egg, 1 clove garlic, 1/2 cup Pecorino, 1/2 teaspoon black pepper in a medium bowl.

Assemble lasagna:
Heat oven to 350° F (180° C). Spoon a thin layer of sauce in bottom of 8 x 10-inch baking dish or gratin. Place a layer of lasagna sheets over the sauce, breaking them to fit to size as necessary. Smear ricotta over pasta. Arrange eggplant slices over the ricotta. Spoon a little sauce over the eggplant. Sprinkle with Pecorino and scatter some of the mozzarella over. Place another lasagna sheet over the eggplant. Repeat the layering process, substituting the zucchini for the eggplant. Repeat again with the red peppers. Top with the last layer of lasagna pasta. Smear with ricotta. Top with any remaining vegetables. Spoon sauce over and around the vegetables. Sprinkle with a final layer of Pecorino and mozzarella.
Bake in oven until thoroughly cooked through and cheese is bubbling, 45 to 55 minutes. Serve warm with basil sprinkled over.

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

Shrimp, Broccolini and Tomato Pasta

by Lynda Balslev12 Comments on Shrimp, Broccolini and Tomato Pasta

broccoli shrimp pasta tastefood

~ Shrimp, Broccolini, Plum Tomatoes, Basil, Garlic, Chili, Spaghetti ~

Nothing beats a fresh and bright bowl of pasta, whipped up in less than 30 minutes, for an easy weeknight dinner. This dish has it all: Crisp tender broccolini and sauteed shrimp tossed in a simple tomato sauce flavored with basil, garlic and chili.  It’s elegant, light and utterly delicious. Happy Monday!

Spaghetti with Shrimp, Broccolini and Basil
Serves 4

1 pound spaghetti or linguine
Salt
Extra-vrigin olive oil
Crushed red pepper flakes
3/4 pound broccolini, ends trimmed, cut in 1-inch pieces
3/4 pound medium shrimp, peeled with tails intact, deveined
1 large garlic clove, minced
1 (28 ounce) can Italian plum tomatoes, drained
Freshly ground black pepper
1/2 cup whole basil leaves
Grated Parmigiano cheese, optional

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain  and transfer to a large serving bowl.

While the pasta is cooking, heat one tablespoon olive oil and a pinch of red pepper flakes in a skillet. Add broccolini and sprinkle with 1/2 teaspoon salt. Sauté until bright in color and crisp tender. Transfer broccolini to a plate.

Add 1 tablespoon oil and 1/2 teaspoon red pepper flakes to same skillet.
Add shrimp in one layer, in batches if necessary. Cook until pink on both sides and just cooked through, 2-3 minutes. Transfer shrimp to another plate.

Add 1 tablespoon olive oil to skillet. Add garlic and sauté until fragrant, 30 seconds. Add tomatoes, one teaspoon salt and 1/2 teaspoon black pepper. Simmer 5 minutes, breaking tomatoes apart with a spoon. Taste for seasoning and add a teaspoon of sugar if needed. Add shrimp, broccolini and tomatoes to the spaghetti. Toss to combine. Add basil and toss again. Divide among serving plates. Grind more pepper over the pasta and sprinkle with cheese if using.

Appetizers, Breads, Pasta, Rice, Grains, gluten-free, side dish

Lemon Mint Risotto

by Lynda Balslev13 Comments on Lemon Mint Risotto

Lemon Mint Risotto TasteFood

~ Lemon Mint Risotto ~

Here is what I think about risotto: A good risotto should be creamy, but not soupy. The rice should be tender, but not mushy. Its accompanying ingredients should be minimal without overwhelming and reflect the season. This recipe  for Lemon Risotto with Mint is firmly planted in spring. Redolent with lemon and mint, the puckery citrus cuts the inherent creaminess of the risotto, while flecks of fresh mint add freshness and aroma. I like to serve small plates of this as an elegant first course to a nice meal.

Lemon Risotto with Mint
Serves 6

6 cups chicken stock
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 small yellow onion
2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmigiano cheese, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest, plus extra for garnish
4 tablespoons finely chopped fresh mint leaves, divided

Bring stock to a simmer in a medium saucepan. Reduce heat to lowest setting and keep warm.
Heat 1 tablespoon butter and oil in a deep skillet or pot over medium heat. Add onion and sauté until softened without coloring, 2 minutes. Add rice and stir to coat. Add wine. Cook, stirring, until the wine evaporates. Add stock 1 cup at a time, stirring until nearly all of the liquid is absorbed before adding the next cup. Continue until the rice is tender but not mushy. Remove pan from the heat. Stir in 1 tablespoon butter, 1/2 cup cheese, lemon juice and lemon zest. Add 2 tablespoons mint leaves. Serve immediately in bowls garnished with extra cheese, zest and mint.

You might also enjoy these recipes from TasteFood:
Fregola Sarda with Asparagus and Lemon
Greek Couscous Salad
Farro Pilaf

Appetizers, Breads, Pasta, Rice, Grains, Main Course, Meat, Pizza

Broccoli Rabe and Sausage Pizza

by Lynda Balslev13 Comments on Broccoli Rabe and Sausage Pizza

Broccoli Rabe Pizza TasteFood

~ Broccoli Rabe, Sausage and Three Cheese Pizza ~

Broccoli Rabe is like kale. If I can get my kids to eat it, then I win. I’m a huge fan of broccoli rabe, also known as rapini. While it resembles a spindly, leafy version of broccoli, rapini is actually a member of the turnip and mustard greens family, which accounts for its peppery and bitter flavor. And, like kale, rapini is a nutritional powerhouse, a rich source of vitamins A, C and K, and folate, calcium and potassium. The key is to get my family to eat it. And I think I’ve figured it out.

The first trick is to blanch broccoli rabe in salted boiling water, which will remove excess bitterness. Then briefly saute the dried stalks in olive oil with garlic, salt and red pepper flakes (everything tastes good with garlic and salt, right?) At that point the rapini is good to go as a simple side dish. But in this case I’ve taken it a step further, scattering it over pizza oozing with 3 cheeses and spiced with crumbled Italian sausage. The combination of salty, cheesy, spicy toppings perfectly balances the peppery rapini. My family gobbled it up. I like to win.

Broccoli Rabe, Sausage and Three Cheese Pizza

Feel free to use your favorite store-bought pizza crust dough. Makes one large rectangular pizza, about 10 x 15-inches

1/2 pound broccoli rabe, washed, ends trimmed
Extra-virgin olive oil
1 large garlic clove, minced, plus 1 garlic clove lightly smashed but still intact
1/4 teaspoon crushed red pepper flakes, plus extra for sprinkling
Salt
3/4 pound Italian sausage, casings removed, crumbled
1 pizza crust dough (recipe below)
6 ounces fresh mozzarella cheese, thinly sliced
1/2 cup grated Fontina cheese
1/2 cup finely grated Pecorino Romano cheese
Freshly ground black pepper
Rosemary sprigs for garnish

Place pizza stone on lowest rack in oven. Heat oven to 475 F (240 C). Bring a large pot of salted water to boil. Add broccoli rabe and blanch just until bright green, about 30 seconds. Drain immediately and plunge broccoli rabe into a bowl of ice water to cool; drain again. Lay stalks in one layer on a kitchen towel and blot to thoroughly dry. Cut in 2-inch pieces.

Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and 1/4 teaspoon crushed red pepper flakes. Sauté briefly, 30 seconds. Add broccoli rabe and 1/2 teaspoon salt. Sauté until slightly limp, 1 minute. Transfer to a plate. Add 1 tablespoon oil to the same skillet. Add sausage and saute over medium heat until cooked through, breaking up large pieces with a spoon. Transfer with a slotted spoon to another plate lined with a paper towel.

On a large piece of parchment paper, roll out pizza crust to about 10 x 15-inches in size. Lightly brush crust with olive oil. Rub all over with smashed garlic clove. Arrange one layer mozzarella cheese over crusts. Sprinkle with fontina. Scatter sausage and broccoli rape over the pizza and sprinkle with pecorino. Season with freshly ground black pepper.

Slide parchment with pizza onto pizza stone in oven. Bake until crust is golden brown and cheese is bubbly, about 15 minutes. Slice and serve warm with extra crushed chili flakes for sprinkling.

Pizza Dough Recipe

Makes enough for 2 large crusts

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping.

Breads, Pasta, Rice, Grains, holiday, Main Course, Meat, meatballs

Spaghetti, Meatballs and Lady and the Tramp

by Lynda Balslev12 Comments on Spaghetti, Meatballs and Lady and the Tramp

meatballs spaghetti tastefood

Valentines Day and … Meatballs?

You might be surprised to hear this, but I am not a sweet person. That is, I don’t eat lots of sweets. I prefer savory dishes, and if I indulge in any one department it usually involves salt, not sugar. So, this Valentine’s Day when I found myself thinking of a special meal to prepare for my family, a rich chocolate cake was not at the top of my list. Instead, I will make delicious comfort food, something sating and homey, pleasing to the entire family – and savory, not sweet. So, this is on our menu for the big day: Spaghetti and Meatballs. And don’t tell me that isn’t romantic either;  you need only to look to Lady and the Tramp for inspiration…

Spaghetti and Meatballs

Makes about 12 (2-inch) meatballs. Serves 4.

For the meatballs:
3/4 pound ground pork
3/4 pound ground beef
1/2 cup panko breadcrumbs
1/2 cup finely grated Parmigiano cheese
2 cloves garlic, minced
2 tablespoons finely chopped Italian flat leaf parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 large egg, lightly beaten
2 tablespoons olive oil

For the sauce:
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup dry red wine
1 (28 ounce) can Italian plum tomatoes with juice
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 pound spaghetti
Whole basil leaves for garnish
Finely grated Parmigiano cheese for serving

Combine the pork, beef, garlic, breadcrumbs, cheese, parsley, oregano, salt pepper and red pepper flakes in a bowl. Add the egg and  mix in with your hands. Lightly form into 2-inch meatballs. Place on a plate, cover with plastic, and refrigerate for 1 hour.

Heat 2 tablespoons olive in a deep skillet over medium heat. Add the meatballs in batches, without overcrowding. Brown on all sides, turning gently with tongs or a spatula. Remove and set aside on a plate lined with a paper towel. When all of the meatballs are browned, pour off the oil.

Make the sauce: Without cleaning the skillet, add 1 tablespoon olive oil. Add onion and saute until softened, 3 minutes. Add garlic and saute 1 minute. Add wine and cook, scraping up any brown bits, until reduced by 2/3. Add tomatoes, breaking them up with a spoon. Add tomato paste, oregano, salt and pepper. Return meatballs to the skillet. Cover and simmer over low heat until the meatballs are cooked through, about 30 minutes.

Bring a large pot of salted water to a rolling boil. Add spaghetti and cook unitl al dente; drain. Serve spaghetti with meatballs and sauce ladled over. Garnish with basil leaves and grated cheese.

And here are a few sweeter suggestions for your Valentine’s Day from TasteFood:
Chocolate Brownies
Flourless Chocolate Cake
Chocolate Pots de Creme

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

Skillet Pizza with Caramelized Fennel, Onions and Salame

by Lynda Balslev8 Comments on Skillet Pizza with Caramelized Fennel, Onions and Salame

fennel pizza tastefood

~ Skillet Pizza with Caramelized Fennel, Onion and Finocchiona Salame ~

I am a sucker for fennel. I love its licorice notes, which add a depth of flavor to any dish or food product it graces. A while back I was invited to participate in a Sandwich Showdown sponsored by Columbus Salame where the task was to create a sandwich using some of Columbus’ newest artisan products. It was then I discovered their Finocchiona salame, a dry Italian salame fragrant with fennel seed, and it instantly became my favorite. I became obsessed with creating a sandwich which highlighted the anise notes of the salame – even to the point of bartering for a precious vial of fennel pollen to use as an extra ingredient. So, I was not surprised to learn  that Columbus’ Finocchiona was a Good Foods Award winner this year. When they asked me to create another recipe for them with Finocchiona to celebrate, I was more than happy to do so. I even had some fennel pollen.

I often make homemade pizza with my pizza stone and an uber-hot oven or grill. With this recipe, I decided to try something different and used a cast-iron skillet instead. It’s another great way to fire up a pizza, and an easy technique if you don’t have a pizza stone. This recipe may be adapted to use with a pizza stone.

fennel pizza slice

Skillet Pizza with Caramelized Fennel, Onion & Finocchiona Salame

Potatoes are an optional ingredient- add or omit to your taste – they add a hearty and rustic component to the pizza.  Use your favorite prepared pizza dough for this recipe. (A recipe may be found here).

Makes 1 (12-inch) pizza.

4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1 medium fennel bulb, fronds removed, thinly sliced
1 medium onion, thinly sliced
Salt
1/2 teaspoon crushed red pepper flakes
1 small yukon gold potato, very thinly sliced, 1/8-inch thick (optional)
8 ounces prepared pizza dough
1 mozzarella ball, about 7 ounces, thinly sliced
4 ounces thinly sliced fennel salame
1/3 cup finely grated Parmigiano cheese
Chopped Italian parsley
Fennel pollen (optional)

Whisk 2 tablespoons oil and garlic together in a small bowl. Set aside.
Heat 1 tablespoon oil in a 12-inch oven-proof skillet (preferably cast iron) over medium high heat. Add fennel and onion. Sprinkle with 1/2 teaspoon salt and  red chili flakes. Saute until fennel brightens in color and edges of fennel and onions begin to brown, about 3 minutes. Transfer to a plate.

Optional step: If using using potatoes, add 1 tablespoon oil to the skillet. Arrange potatoes in one layer in skillet. Sprinkle with salt. Cook until golden brown on both sides, turning once. Transfer to a plate.

Heat oven broiler. Stretch out the dough to a 12-inch round. Add 1 tablespoon oil to skillet and swirl around to coat. Lay dough in skillet. Cook over medium heat until the bottom is golden brown, about 2 minutes. Flip the dough. While the dough continues to cook, brush cooked side with reserved garlic oil. Sprinkle with a little salt. Lay the mozzarella over the dough. Top with potatoes if using. Scatter fennel and onions all over and then top with salame. Sprinkle parmigiano over the pizza and add extra red pepper flakes if desired. When the bottom of the pizza is golden brown, transfer the skillet to oven. Broil until cheese is melted and bubbly. Remove and transfer to a cutting board. Sprinkle with parsley and fennel pollen, if using.

Breads, Pasta, Rice, Grains, Fish and Shellfish, Italy, one-pot, Pasta

Shrimp Puttanesca

by Lynda Balslev20 Comments on Shrimp Puttanesca
shrimp puttanesca x
It took me a long while to make puttanesca – that feisty Italian tomato sauce packed with briny, sharp, spicy, fishy flavors. I confess it was the anchovies. While I don’t mind anchovies, I don’t liberally cook with them either, harboring a childhood timidity toward their pungent fishiness. I should know better: Anchovies are a magical ingredient, a bright star in the cuisines of the Mediterranean and Asia (think fish sauce). When used with restraint, anchovies melt into a dish, amplifying flavor and producing an elusive umami quality that keeps us digging in for more. So in the spirit of the New Year and a kick in the derriere, I made this puttanesca-inspired sauce, and now I am smitten. Goodness knows why I waited so long.

Shrimp Puttanesca

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

2 tablespoons extra-virgin olive oil, divided
20 to 24 large shrimp, shelled and deveined
Salt
1 small yellow onion, chopped
3 garlic cloves, minced
2 anchovy filets, chopped
1 teaspoon crushed red chili flakes
1 pound grape tomatoes, halved if large
1/3 cup pitted Kalamata or oil-cured olives, coarsely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
2 teaspoons capers, drained and rinsed
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh Italian parsley

Heat the oil in a large skillet over medium heat. Add the shrimp in one layer and lightly season with salt. Cook until pink on both sides and barely cooked through the centers (they will continue to cook in the sauce), about 4 minutes, turning once. Transfer to a plate.

Add 1 tablespoon oil to the same skillet. Add the onion and sauté over medium heat until softened, 2 to 3 minutes. Add the garlic, anchovies, and red pepper flakes and sauté until fragrant, about 1 minute. Add the tomatoes, olives, white wine, tomato paste, capers, and black pepper. Cook until the tomatoes break down and the sauce thickens, 15 to 20 minutes, stirring frequently to break up the tomatoes.

Nestle the shrimp into the sauce and simmer until thoroughly cooked and heated through, 2 to 3 minutes. Stir in the parsley. Serve warm with crusty bread.

 

Breads, Pasta, Rice, Grains, Christmas, Denmark, Desserts

Advent at Dusk and Danish Aebleskivers

by Lynda Balslev10 Comments on Advent at Dusk and Danish Aebleskivers

aebleskivers tf011 ~ Danish Aebleskivers ~

It’s raining, and I don’t mind it one bit. It reminds me of Denmark when we made aebleskivers in the days leading up to Christmas. While we rush about today making final preparations for guests and our Christmas Eve dinner, I’ll be making a batch of these aebleskivers to enjoy before the fire, when we’ll raise our glass to our family members far and wide and reflect on our memories of Christmas in Denmark.

This week I contributed an article to Food Quarterly called Advent at Dusk. It shares a few Danish memories and transports you for bit to the Scandinavian countryside at Christmas, deep in the woods, replete with holly, moss and forest spirits. It also has a link to my recipe for these aebleskivers, so go have a look. In the meantime, I wish all of you a very happy holiday filled with warmth, friends, loved ones – and good food.
~
aebleskiver pan
Danish Æbleskivers

Referred to as pancakes, dumplings or even doughnut holes in English, Danish æbleskivers are served as a treat throughout the month of December. While you can buy aebleskivers pre-frozen in the shops, nothing beats the vanilla and cardamom scent and tender texture of homemade pancakes. To make them you will need a special æbleskivers pan, which is a skillet with 6 to 8 round indentations. Cast iron is best.

Makes 20.

1  1/2 cups whole milk
1 envelope dry yeast or .6 ounce fresh yeast (1 cake)
2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground cardamon
1/2 vanilla bean
2 large eggs, separatedUnsalted European-style butter
Strawberry or raspberry preserves
Powdered sugar

Heat milk in a small saucepan until lukewarm.  Remove from heat and pour into a medium bowl.  Add yeast and let it dissolve.

Combine flour, sugar, salt and cardamon in a medium bowl.  Split vanilla bean and scrape seeds into the dry ingredients.  Whisk the egg yolks into the milk.  Add the wet ingredients to the flour and mix well. Beat egg whites in bowl of electric mixer until stiff.  Fold into batter.  Let stand one hour at room temperature.

Melt 1/2 teaspoon butter in each indentation of an aebleskiver pan over medium heat. Pour batter into each indentation, about 2/3 full.  Cook until golden brown underneath, 3 to 4 minutes. Using a wooden skewer, turn æbleskivers over and continue to cook until golden and cooked through, 3 to 4 minutes. Transfer æbleskivers to a plate lined with a paper towel, and repeat with remaining batter.  Serve æbleskivers with powdered sugar and preserves. Accompany with gløgg.