Food Blog Events – Page 3

cake, Desserts, Food Blog Events, Fruit, GYO

In Season: Blood Orange and Olive Oil Cake

March 31, 2010August 4, 2014by Lynda Balslev9 Comments

Blood oranges are in season in California. I never know if I should eat them or just look at them. Beautifully mottled in crimson on the outside, and strikingly hued in magenta, orange and burgundy within, they are a feast for the eyes as well as the palate.

Native to Sicily, these orange gems have found their way around the world to eager consumers. In the US they grow from December to May, and now is the time to indulge in these citrus wonders. Tart and sweet with a hint of raspberry, their unique flavor complements sweet and savory dishes.

This week we have been in blood orange heaven. I received 2 brimming bags of blood oranges from a friend who has a grove of citrus trees on her property. It’s all she can do to harvest all of her fruit, and is always looking for takers. How could I say no? Aside from eating the fruit straight up and juiced, blood oranges have found their way into salads, salsas, sauces and dressings in our meals of late. Yesterday I made a Blood Orange and Olive Oil Cake, not only with the citrus from my friend’s property, but with the olive oil her family makes from their olive trees. With all this homegrown love, I immediately thought of GYO: Grow Your Own, the foodblogging event created by Andrea’s Recipes and hosted this month by House of Annie. This is my contribution: Happy Spring!

Blood Orange and Olive Oil Cake

Makes one loaf

Finely grated zest of two blood oranges
3/4 cup sugar
1/2 cup buttermilk
1/4 cup freshly squeezed blood orange juice
3 large eggs
1 teaspoon vanilla extract
1 3/4 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup fruity olive oil

Preheat oven to 350 F/180 C. Butter a loaf pan. Add zest to sugar in a large bowl and mix well to incorporate. Stir in buttermilk and juice. Add eggs one at a time, mixing well with each addition. Stir in vanilla.
Whisk flour, baking powder, baking soda and salt together in a separate bowl. Whisk into eggs. Fold in olive oil a little at a time. Pour into prepared pan. Bake until golden on top and center of a knife comes clean when inserted in the middle, about 1 hour. Remove and cool on rack 10 minutes. Remove from pan and cool completely. The flavors will develop if the cake can sit for several hours or overnight.

Appetizers, Eggs, Food Blog Events, gluten-free, Vegetarian

The BloggerAid Cook Book

November 13, 2009July 31, 2014by Lynda Balslev5 Comments

Asparagus and Leek Frittata – TasteFood
from The BloggerAid Cook Book

Serves 4

2 tablespoons extra-virgin olive oil
1 leek (white and green part only), halved lengthwise and sliced thinly – about one cup
1 lb./500 g. asparagus, ends trimmed, cut on diagonal in 1″ pieces
6 large eggs
6 oz. (175 g.) Gruyère cheese, grated
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmigiano-Reggiano cheese

Preheat oven broiler.
Heat oil in an oven-proof skillet over medium heat. Add leek and sauté until soft but not turning brown, about 3 minutes. Add asparagus, sprinkle lightly with 1/4 teaspoon salt and sauté until bright green and crisp tender, about 5 minutes.
Lightly beat eggs in a medium bowl. Add 3/4 of the Gruyère cheese, 1/2 teaspoon salt and freshly ground black pepper. Pour eggs over asparagus, gently stirring to distribute evenly. Cook over medium heat until bottom is set and top is still runny. Sprinkle remaining Gruyère cheese and Parmigiano-Reggiano cheese over top. Place skillet in oven under grill. Broil until frittata is puffed and golden brown, 2-3 minutes. Remove and serve immediately or at room temperature.

Food Blog Events, gluten-free, GYO, Summer, Tians and Casseroles, Vegetables and Salads, Vegetarian

Provençal Vegetable Tian with Goat Cheese and Basil Coulis

August 17, 2009July 31, 2014by Lynda Balslev5 Comments

Tiring of Ratatouille? I am a big fan of the Provençal-inspired stew of summer vegetables, but by the end of August I find myself seeking cues for inspiration in a hungry quest for different ways to use the heaps of squash, zucchini, eggplant and tomatoes harvested from our summer gardens. So, prompted by this month’s Grow Your Own event hosted by Andrea’s Recipes, armed with a shiny new lime-green enameled cast iron pan, and inspired by a scrumptious article on tians in my favorite French magazine, Côté Sud, I decided to create a Provençal Vegetable Tian with homegrown heirloom tomatoes and basil.

Tian is the the French word for a casserole baked in an earthenware dish, layered with seasonal vegetables and cheese. Originating in the south of France, and possibly influenced by the North African couscous pot, the ingredients are decoratively arranged and slow cooked for simple, rustic, flavorful results. What better way to present a typically Provençal selection of vegetables than in a tian? The sliced veggies are tossed in a coulis of puréed basil leaves, garlic and extra-virgin olive oil to give moisture and the unmistakable flavor of summer. Crumbled soft goat cheese adds a creamy, tangy depth to this vegetarian dish. Baked until the vegetables are tender but not too soft, this tian is delicious straight from the oven or even the next day. Just like a good ratatouille – but different.

Provençal Vegetable Tian with Goat Cheese and Basil Coulis
Serves 4-6

2 cups loosely packed fresh basil leaves
1 garlic clove
Extra-virgin olive oil
Salt and freshly ground black pepper

1 medium, firm eggplant/aubergine, stemmed, quartered lengthwise, cut in 1/2″ thick slices

3 large ripe vine or heirloom tomatoes, cut in 1/2″ thick slices
2 small yellow onions, peeled and thinly sliced
2 red or orange sweet peppers, halved, seeded, cut in 2″ square pieces
1 medium zucchini, cut in 1/4″ thick slices
1 medium yellow squash or 2-3 large patty pan squash, cut in 1/4″ thick slices
6 oz. (180 grams) fresh goat cheese, crumbled

Prepare Basil Coulis:
Combine basil and garlic in bowl of food processor. While the machine is running, pour in 1/3 cup (80 ml.) oil in steady stream until consistency resembles a vinaigrette; add more oil if necessary. Season with salt and pepper to taste. Set aside.

Grill Eggplant:
Arrange eggplant slices in one layer on oven tray. Brush with olive oil and sprinkle with salt and pepper. Grill in oven until eggplant turns golden brown and softens, about 8 minutes. Remove from oven.

Assemble Tian:
Preheat oven to 325 F. (170 C.)
Lightly oil an earthenware baking/gratin dish. In a large bowl, toss slices of grilled eggplant, tomatoes, onions, zucchini and yellow squash with 3/4 of the basil coulis. Arrange slices overlapping on the diagonal in baking dish. Crumble goat cheese over vegetables. Sprinkle with salt and freshly ground black pepper. Bake in oven 50 minutes. Remove and allow to cool briefly. Drizzle remaining basil coulis over tian. Garnish with whole basil leaves. Serve warm or at room temperature.

Food Blog Events, France, Main Course, Paris

Bistro-Style Skirt Steak with Sautéed Shallots – Bavette aux Echalotes

May 31, 2009July 21, 2020by Lynda Balslev6 Comments

I became familiar with bistros while living in Paris and Geneva for 10 years. Found in every neighborhood, the bistro was the go-to restaurant for consistently delicious food. Welcoming, bustling, and casually elegant, the bistro was home away from home: soothing in its predictability, its comforting ambience, and its dedicated timelessness. Now, years later, there isn’t a bistro in our neighborhood, but it’s the cuisine I seek out in restaurants and enjoy making at home.

Skirt steak with shallots or Bavette aux Echalotes is a classic item featured on bistro menus. The less expensive and very tasty cut of meat is pan-fried on the stove and then served heaped with sautéed, caramelized shallots. It’s quick to prepare, delicious to eat, and economical on the wallet. Perfect bistro fare.

Bistro-Style Skirt Steak with Sautéed Shallots – Bavette aux Echalotes

Serves 4

1 skirt steak, about 2 pounds (1 kg.) cut crosswise into 4 pieces
4 tablespoons olive oil
3 tablespoons unsalted butter
8 large shallots, peeled, thinly sliced
1/3 cup (80 ml.) red wine vinegar
2 teaspoons fresh thyme leaves, plus extra for garnish
Sea salt
Freshly ground black pepper

Prepare the steak:
Use two skillets (or cook in two batches): Heat one tablespoon each of olive oil and butter in each skillet over medium-high heat. When the butter is melted and bubbling, add 2 steaks to each skillet, making sure they fit in one layer without overcrowding. Cook, turning once, until seared and cooked through to your desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a platter and tent with foil to rest.

Prepare the shallots:
Add one tablespoon olive oil to each skillet. Divide the shallots between the two skillets and sauté over medium heat until wilted and tinged golden brown, about 8 minutes. Combine the shallots in one skillet. Add the red wine vinegar and cook until the liquid is absorbed, about 2 minutes. Add the remaining 1 tablespoon butter, the thyme, and any accumulated juices from the meat. Stir to blend and melt the butter, then remove from the heat and season to taste with salt and pepper. Arrange the steaks on individual plates or serving platter. Spoon the shallots over and garnish with fresh thyme.

Desserts, England, Food Blog Events

Retro-Classic: Butterscotch Pudding (or Custard?)

April 29, 2009July 28, 2014by Lynda Balslev6 Comments

One thing I enjoy most about the food blogging community is connecting with food bloggers from around the world. With all the travels and expat journeys I have experienced, I take great pleasure in reading food blogs from countries in which I have lived. I am taken back to the cultures, food and flavors of favorite cities, my memory jogged of the life I led in each place. And I feel as though I am catching up with an old friend.

One such blog is The Passionate Cook from England. Johanna and her lovely blog have been an inspiration to me since I started TasteFood last year. I enjoy reading her posts and recipes, and I am often reminded not only of my life in London some years ago, but also of Johanna’s home country, Austria, where I lived for a year during university. Another notable feature on The Passionate Cook is an event called WTSIM (Waiter, there is something in my…) that she co-hosts with Cook Sister and Spittoon. Each month, a particular theme is selected, and it is up to us bloggers to create a recipe around the new theme. So far, I have managed to miss each and every deadline, but this time around I am on top of it. The current theme is Retro-Classic, and I know exactly what I will make. Befittingly, I mentioned Butterscotch Pudding in a post I made a while back called Tea and Pudding, which reflected on – what else – moving to England. I referenced Butterscotch Pudding as a dessert from childhood, something that takes us back to our past, a comfort food – and a Retro-Classic.

Question: Is the proper British way of calling this dessert a Butterscotch Custard?

Butterscotch Pudding
Makes 4 large or 6 small portions

1-1/4 cup (300 ml.) whole milk
3 tablespoons cornstarch
2 large eggs
1 large egg yolk
4 tablespoons (60 g.) unsalted butter
1 cup (200 gr.) dark brown sugar, packed
3/4 cup (180 ml.) heavy cream
1/4 teaspoon salt
2 large eggs
1 egg yolk
1 teaspoon vanilla extract

In a medium bowl, combine 1/4 cup (60 ml.) milk and cornstarch. Whisk until combined and there are no traces of cornstarch. Whisk in eggs and egg yolk. Set aside.
In a medium saucepan, melt butter. Add brown sugar and cook, stirring, until sugar is melted and bubbly. Remove from heat. Add remaining milk and heavy cream in a steady stream to sugar mixture, whisking constantly, to combine. Stir in salt.
Return to heat and add cornstarch mixture, whisking constantly. Bring to a boil and reduce heat to simmer. Simmer one minute, whisking, until mixture thickens. Remove from heat. Whisk in vanilla extract.
Pour pudding into a serving bowl or individual glasses or ramekins. Chill at least 4 hours and up to 2 days. Cover puddings with plastic wrap to prevent skin forming if desired.
Serve with unsweetened whipped cream and toasted pecan nuts as garnish..