side dish – TasteFood

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

Roasted Beet and Ricotta Salad

Transforming ricotta: Just whip it.

**Roasted Beet and Whipped Ricotta Salad**

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

And then I whipped it.

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

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

Sweet Whipped Ricotta
Makes 1 cup

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

Savory Whipped Ricotta
Makes 1 cup

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

Roasted Beet and Spring Green Salad with Whipped Ricotta

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

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

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

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

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.

gluten-free, recipe, salad, side dish, Vegetables and Salads, Vegetarian

Quinoa and Kale Tabbouleh Salad

July 1, 2020July 1, 2020by Lynda Balslev7 Comments

Invite this salad to your next BBQ:

I call this salad tabbouleh, although many of the ingredients are not what you will typically find in a traditional Middle Eastern tabbouleh salad. Middle Eastern tabbouleh is a puckery bulgur salad, tumbled with fresh herbs, chopped vegetables, lemon, and olive oil. This version takes inspiration from the tabbouleh method but detours south of the U.S. border with ingredients and spices of the Americas. Quinoa replaces the bulgur, while sweet corn, chiles, cilantro, and cumin ripple throughout the salad. Shredded kale partakes in the shower of fresh greens, providing earthy flavor and healthy heft, while lime steps in for the citrus.

This is a perfect summer salad to include in your barbecue spread as an accompaniment to grilled meats and fish, or as a vegetarian dish for non-meat eaters. Protein-rich quinoa is a South American plant, which produces small seeds that are rich in calcium, phosphorous, magnesium, and iron. The seeds may be prepared like rice, and their nutty flavor adds heartiness to salads, pilafs, and stews. Quinoa is also gluten-free, providing a nutritious substitute for bulgur, couscous, and farro.

The key to making this salad is to taste as you build it. There should be a balance of citrus, spice, and heat and a generous amount of greens for flavor and freshness. Quinoa requires a good deal of seasoning, so season the quinoa before adding the remaining salad ingredients. I prefer to use red quinoa for color and flavor, but white quinoa can also be used. This recipe can be prepared in advance of serving and refrigerated for up to 6 hours. Its flavors will meld the longer it sits, so taste again before serving.

Quinoa and Kale Tabbouleh

Active time: 30 minutes
Total time: 30 minutes, plus cooling and refrigerating time
Serves 6

1 1/2 cups quinoa
1 large garlic clove, minced
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
1 corn cob, husked, silk removed
2 scallions, white and green parts thinly sliced
1 medium red bell pepper, stemmed and seeded, finely diced
1 medium poblano pepper, stemmed and seeded, finely diced
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
4 to 6 Tuscan kale leaves, tough ribs removed, leaves shredded
1/2 chopped Italian parsley leaves
1/2 cup chopped cilantro leaves and tender stems

Put the quinoa in a fine-mesh sieve and rinse under cold water. Drain and place in a medium saucepan. Add cold water to cover by 2 inches. Bring to a boil and simmer over medium heat until the quinoa releases its tail (germ). Drain again.
Transfer the quinoa to a large bowl. Stir in the garlic, cumin, salt, coriander, black pepper, and cayenne and cool to room temperature.
Cut the corn kernels off of the cob. Add the corn, scallions, peppers, lime juice, and olive oil and stir to combine. Add the kale, parsley, and cilantro and stir well to thoroughly coat the greens and slightly wilt the kale. Taste for seasoning. If too dry, add additional olive oil to moisten.
Refrigerate for at least 1 hour or up to 6 hours. Serve cool or at room temperature.

Appetizers, Breads, Pasta, Rice, Grains, gluten-free, Main Course, side dish, Vegetarian

Spring Comfort Food: Lemon Mint Risotto

March 15, 2020April 2, 2020by Lynda Balslev3 Comments

Hunker down with this comforting bowl of creamy risotto:

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.

gluten-free, side dish, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Vegetarian

Mashed Root Vegetables – A Colorful and Healthy Alternative to Mashed Potatoes

November 25, 2019November 25, 2019by Lynda Balslev2 Comments

These Roots are Smashing

Root vegetables are fall and winter’s best-kept secret. Packed with nutrients, natural sugars and starch, the humble root is a healthy and flavorful substitute for the ubiquitous russet potato, and a superb way to get your vitamins and nutrients in the cold weather season. A good peel of skin reveals a rainbow of antioxidant-rich colors ranging from magenta to ochre to buttery yellow, sure to brighten any gray day – and your holiday table.

Feel free to mix and match roots, such as sweet potato, parsnip, rutabaga, carrot, celery root, and of course the dependable russet, to your taste and preference. Try to choose a balance of sweet and savory roots for even flavor and mash them to your desired consistency. It’s ok if the mash is a little chunky – it provides a pleasant texture. This recipe calls for a combination of sour cream and Greek yogurt in the mash, which creates a balance of smooth richness and tangy lightness. So long as you use a combined amount of one cup, you can opt for all of one or the other.

Mashed Root Vegetables

Active Time: 40 minutes
Total Time: 40 minutes
Serves: 4 to 6

3 pounds mixed roots (such as 1 pound each of sweet potato, celery root, and rutabaga)
Salt
3 garlic cloves, minced
2 tablespoons unsalted butter, softened
1/2 cup sour cream
1/2 cup whole milk Greek yogurt
Freshly ground black pepper

1. Peel the root vegetables and cut into 1-inch chunks. Place the vegetables in a large pot with 2 teaspoons salt and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the vegetables are very tender, about 20 minutes.
2. Drain the vegetables and return them to the pot; cool 5 minutes. Add the garlic and butter and mash with a potato masher until the butter is melted. Add the sour cream and yogurt and continue to mash until the ingredients are blended and the mash is to your desired consistency (I like mine a little chunky). Add 1 teaspoon salt and 1/2 teaspoon black pepper, taste for seasoning, and add more if desired.
3. Spoon into a serving bowl and serve warm.

Prepare ahead:
The mash may be prepared up to 1 day in advance of serving. Cool completely and transfer to a buttered gratin dish. Cover and refrigerate for up to 24 hours. Remove from refrigerator 1 hour before serving.
To reheat, heat the oven to 325°F. Dot the top of the mash with about 1 tablespoon of finely diced butter and cover with foil. Bake in the oven until heated through, 30 to 40 minutes.

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

Herb and Cheesy Hasselback Potatoes

September 16, 2019September 16, 2019by Lynda Balslev

These baked potatoes are not a hassle:

I can’t think of a better way to prepare a potato than hasselback-style. You may have seen these baked potatoes, with their distinctive accordion pattern. Thinly sliced, but still intact, the flesh is exposed while creating a cascade of ridges and edges ready to crisp. As the potato bakes, a flavorful basting sauce dribbles into the potato, flavoring the interior while hastening the browning of the skin. Apparently, you can have your baked potato and your crisps and eat them as one.

Russet potatoes, large Yukon Gold potatoes and sweet potatoes are all fair game for hasselback-style. The key to the prep is to first thinly slice a piece of each potato base lengthwise to stabilize them, so they won’t wobble or tilt while baking. Then cut thin slices crosswise, 1/8 to 1/4-inch thick, nearly to the bottom without cutting through the base. A trick to doing this is to lay 2 chopsticks, or 2 thin cutting boards lengthwise on either side of the potato, to act as a buffer for the knife as it cuts through the potato, and prevent it from reaching the work surface.

Then, brush the potato all over and in the crevices with a melted butter basting sauce, and continue to baste the potato once or twice while it bakes. About halfway through the baking process you can gently fan the slices to spread the potato further open to expose to the interior. If some of the slices break off, no worries! They will be delicious chips on the side.

Herb and Cheesy Hasselback Potatoes

Active Time: 30 minutes
Total Time: 1 hour and 30 minutes
Serves: 4

2 tablespoons unsalted butter
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt, plus extra for finishing
1/4 teaspoon freshly ground black pepper, plus extra for finishing
1/4 cup finely grated Gruyère or Parmesan cheese
1/3 cup chopped fresh herbs, such as parsley, mint, and/or chives

1. Preheat the oven to 400°F.
2. Cut a very thin slice lengthwise from the bottom of each potato to stabilize the bottom. Cut each potato, crosswise, as thinly as possible, 1/8 to 1/4 inch thick, to about 1/4 inch from the bottom, without piercing the base. Place in a baking pan or cast iron pan.
3. Melt the butter with the oil in a small saucepan over medium heat. Whisk in the garlic, salt, and pepper and remove from the heat. Brush the potatoes all over and in the crevices with some of the butter mixture.
4. Transfer to the oven and bake until the potatoes are tender and beginning to crisp, 45 minutes to 1 hour, depending on the size of the potatoes, basting once or twice with the butter. In the last 10 minutes or so of cooking, sprinkle with the cheese and continue to bake until the cheese is melted.
5. Remove from the oven and immediately brush all over with the remaining butter. Season with additional salt and black pepper and sprinkle with the herbs.

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

Roasted Carrot and Pearl Couscous Salad

June 16, 2019June 16, 2019by Lynda Balslev

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

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.

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, side dish, Vegetarian

Easy Rice Pilaf

May 13, 2019October 30, 2019by Lynda Balslev

Homemade Rice Pilaf – Quick, 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.

gluten-free, side dish, Vegetables and Salads

Elegant Sides: Pureed Cauliflower

January 14, 2019January 14, 2019by Lynda Balslev1 Comment

A light and silky alternative to mashed potatoes:

Can you ever get tired of potatoes? No, you firmly say, and I would agree. Sometimes, however, a fluffy-creamy-comforting side dish is called for, and potatoes (shocker) just don’t do the trick. Usually it’s simply a menu issue, meaning potatoes are not a perfect match to the main dish. Think shellfish, for instance, such as scallops or shrimp. Or a cuisine that doesn’t traditionally include potatoes. Step in, cauliflower. There’s something a little magical about this gnarly crucifer. Eaten raw, its flavor is pronounced in an earthy, grassy, unmistakably cruciferous way. When steamed, it transforms into something else, morphing into a buttery, milder version of itself – slightly sweet, a little fresh, and beautifully enhanced with, yes, butter. When roasted, it becomes something else entirely, evoking adjectives which include caramelized, nutty, and crisp. I made this puree recently to accompany a dinner of slow-cooked lamb. It goes equally well with just about anything.

Cauliflower Purée

Active Time: 30 minutes
Total Time: 30 minutes
Makes about 2 1/2 cups

The chicken stock adds great flavor to the purée. If you prefer a vegetarian version, substitute vegetable stock. Alternatively, you can use water, but adjust the seasoning accordingly.

1 large head cauliflower, florets and core cut into 1-inch pieces
2 cups chicken stock
1/3 cup finely grated Pecorino Romano cheese, loosely packed
1 garlic clove, minced
2 tablespoons unsalted butter, room temperature
1 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus extra for garnish
Fresh thyme leaves

Place the cauliflower and chicken stock in a large pot. Bring the stock to a boil, then reduce the heat and simmer until the cauliflower is very tender, about 20 minutes. With a slotted spoon, transfer the cauliflower to the bowl of a food processor. Add 1/4 cup of the chicken stock and process until smooth. Add the cheese, butter, garlic, salt, and pepper and process to blend. If the purée is too thick, thin with additional spoonfuls of the stock to your desired consistency. Serve garnished with fresh thyme leaves and extra black pepper.

Appetizers, gluten-free, side dish, Vegetables and Salads, Vegetarian

Lean into Winter with Root Vegetable Fries

January 23, 2018July 16, 2018by Lynda Balslev1 Comment

Roasted Roots

When it’s cold and gray outside, it’s the season for root vegetables. We can count on our not-so-fair weather friends to usher us through the frigid months, gracing our tables and fortifying our diets with their sweet, nutrient-rich roots. These winter work horses are storehouses of energy, flavor and natural sugar – guaranteed to brighten up your plate and palate on a dreary chilly day.

In this recipe, root vegetables replace the ever-popular russet potato, and while they are called “fries” they are, in fact, oven roasted, so you can feel virtuous while you scarf down a batch. Mix and match your favorite roots and spices to your taste. If you can get your hands on purple sweet potatoes, give them a try – they have a slightly spiced and earthy flavor, and remain firm while roasting. As for peeling, I prefer to leave my organic root vegetables unpeeled, and simply give them a good scrub, since their skins are a wonderful source of nutrients and flavor. Roast one root vegetable or choose a variety for striking color. I like to use a combination of parsnips, carrots, celery root, rutabaga, and sweet potato.

Roasted Root Vegetable Fries

Active Time: 15 minutes
Total Time: 45 minutes
Serves 4 to 6

2 pounds root vegetables, such as parsnips, carrots, celery root, rutabaga, and sweet potato
2 tablespoons olive oil
1 1/2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper

Dipping Sauce:
3/4 cup Greek whole milk yogurt
1 tablespoon Sriracha
1 small garlic clove, minced
1/4 teaspoon salt

1. Heat the oven to 425°F. Cut the root vegetables into 2-inch batons, about 1/3-inch thick. Place in a large bowl. Add the oil and generously season with salt and pepper; toss to thoroughly coat.
2. Spread the vegetables in one layer on a large rimmed baking sheet lined with parchment. Roast on the lowest rack of the oven until golden brown on the bottoms, about 15 minutes. Move the baking sheet to the top rack of the oven and roast until tender and golden brown on top, about 15 more minutes. (If desired, turn on the broiler for the last few minutes of roasting.)
3. While the vegetables are roasting, whisk dipping sauce ingredients in a small bowl.
4. Serve the fries warm with the dipping sauce.