Tag: gluten-free

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

Simple Sides: Warm Potato and Chive Salad

by Lynda Balslev18 Comments on Simple Sides: Warm Potato and Chive Salad

~ Potatoes, Chives, Garlic, Sea Salt ~

This simple salad is warm and cool at once. Roasted baby potatoes, hot from the oven, are tossed with garlic and fresh chives. The heat of the potatoes releases the aromas of the garlic and herbs, creating a warm yet fresh potato salad, with a minimum of ingredients and little effort. This is a perfect side dish to accompany grilled food. Summer dinners shouldn’t be any more complicated than this.

Warm Potato and Chive Salad
Feel free to mix in other fresh herbs such as mint, parsley or dill to your taste.
Serves 6.

2 pounds new or small potatoes, with skin
3 tablespoons extra virgin olive oil, divided
2 teaspoons sea salt, divided
1 large garlic clove, minced
1 teaspoon freshly ground black pepper
1 bunch chives, snipped in 1/2 inch pieces

Preheat oven to 375 F. (190 C.) Arrange potatoes in one layer on a rimmed baking pan. Pour 2 tablespoons olive oil over the potatoes, and toss to coat. Sprinkle with 1 teaspoon salt. Roast in oven until cooked through, about 1 hour. Transfer potatoes to a serving bowl. Add 1 tablespoon olive oil, garlic, 1 teaspoon salt and black pepper. Toss to combine. Scatter the chives over the potatoes. Toss and serve warm or at room temperature.

Appetizers, gluten-free, Main Course, recipe, side dish, Summer, Tians and Casseroles, Vegetables and Salads, Vegetarian

Ratatouille Gratin

by Lynda Balslev30 Comments on Ratatouille Gratin

~ Ratatouille Gratin ~

It’s that time of year when the vegetables sneak up on you. A month ago, summer squash were elusive, appearing in the markets in small groups at a price. In the garden they were merely a hint of themselves peeking from their flowers. Purchases felt premature, tasting a little bitter, and costing too much for something you knew would soon be prolific.

~
Then, before you know it, a month has passed and squash are teeming everywhere. The garden is lobbing them to you like tennis balls, the market shelves are stacked with zucchini, crooknecks, and patty pans, ripe and ready for consumption. With the bounty, it’s time to get creative, because, ironically, it’s easy to tire of this abundance, and that is a shame.  So, yesterday I was determined to use my imagination to celebrate summer squash. Instead of a traditional ratatouille, I made a gratin. And before I made the gratin, I played a little bit with my food and made Ratatouille Stacks.

~ Ratatouille Stacks ~

The ingredients are identical, only the arrangement is different. Serve the gratins as side dishes or a light vegetarian meal. The stacks are fun appetizers.

Ratatouille Gratin with Goat Cheese and Basil

Try to choose squash and eggplant of a similar diameter. This recipe makes enough for an 8 to 9-inch square or round pan. Alternatively, you can arrange the vegetables in smaller individual gratin dishes.

Active Time: 30 minutes
Total Time: 45 minutes
Serves 4

1 narrow eggplant, about 10 ounces
1 medium zucchini, about 6 ounces
1 medium yellow squash, about 6 ounces
1 large red bell pepper, quartered and seeded
Olive oil
Salt and freshly ground black pepper
1/2 cup basil leaves, torn into 1/2-inch pieces, plus extra for garnish
3 ounces soft fresh goat cheese

1. Preheat the oven broiler.
2. Slice the eggplant, zucchini, and yellow squash crosswise about 1/3 inch thick. (If the eggplant is much wider than the squash, quarter lengthwise and slice 1/3 inch thick.)
3. Arrange the eggplant, zucchini, squash, and peppers in one layer on an oiled baking tray. Brush the tops with additional oil and lightly season with salt and black pepper. Broil on the top shelf of the oven until the vegetables are tender, but not mushy, and brown in spots, 8 to 10 minutes, turning once. Remove and cool to the touch.
4. Preheat the oven to 350°F. Lightly oil an 8 or 9-inch square or round gratin dish. Arrange the vegetables, alternating and slightly overlapping, in rows or a circular pattern. Tuck the basil between the vegetables in a random pattern so that it is evenly distributed. Scatter grape-size amounts of the goat cheese evenly over the vegetables.
5. Bake the gratin in the oven until the cheese is soft and light golden in spots, about 15 minutes. Serve warm or at room temperature, garnished with extra basil if desired.

Appetizers, gluten-free, recipe, Soups and Stews, Summer, Vegetarian

Beat the Heat: Gazpacho

by Lynda Balslev21 Comments on Beat the Heat: Gazpacho
Beat the Heat: Gazpacho

~ Gazpacho ~

If heat could speak, then it’s shouting right now. It’s so hot outside, the candles have melted on the terrace, the dog hasn’t moved since yesterday, and we have blankets pinned down over our skylights to keep out the sun. In this heat, food must be easy, cool and light. Preparation should be kept to a minimum, and any heat generating appliances forbidden. In our home, this means it’s time for Gazpacho.

When I make gazpacho, we know that summer has arrived. We are dining al fresco, and the temperature is approaching triple digits. It’s a hot weather dinner staple that’s followed us from country to country, always called upon when we are in the midst of a heatwave. This gazpacho is chunky, and we affectionately call it a liquid salad. Not a fan of mushy consistencies, I dice all of the vegetables and float them in seasoned tomato juice. The result is a cool soup with loads of crunch and texture, satisfying and refreshing to eat. And in this heat, crunching our soup is the most exertion we can manage.


~
Gazpacho

Serve with cheese and bread, melon and prosciutto and a chilled rosé or sauvignon blanc. Serves 6-8.

32 ounces or 1 liter tomato juice
4 medium vine-ripened tomatoes, diced, with juices
2 spring onions, white parts thinly sliced, green parts reserved for garnish
1 English cucumber, seeded, cut in 1/4 inch dice
1 sweet red pepper, seeded, cut in 1/4 inch dice
1 small fennel bulb, fronds removed, cut in 1/4 inch dice
1 large carrot, finely diced
1 small red onion, finely chopped
1 jalapeño pepper, minced
1 large garlic clove, minced
Juice of 1 lemon
Juice of 1 lime
1 tablespoon extra-virgin olive oil
2 teaspoons ground cumin
2 teaspoons salt, or to taste
1 teaspoon sugar
1 teaspoon Tabasco sauce, or to taste
1 teaspoon freshly ground black pepper
1/2 cup finely chopped cilantro (or parsley)

Garnish:
Sliced jalapeños
Cilantro or parsley
Lime wedges

Combine all of the ingredients, except the cilantro in a large bowl. Mix together and taste for seasoning. Refrigerate at least one hour or up to 6 hours. Before serving, stir in the cilantro. Serve ganished with sliced green parts of the spring onions, sliced jalapeños, additional cilantro and lime wedges.

Desserts, Fruit, gluten-free, Summer, Tians and Casseroles

Summer Berry Tian

by Lynda Balslev16 Comments on Summer Berry Tian
Summer Berry Tian

~ Strawberries, raspberries, blueberries: summer in a dish ~

This berry tian highlights the ease of summer in its simplicity of ingredients and preparation. The season’s best fruit – strawberries, blueberries and raspberries -are blanketed with a cardamom-infused custard and baked, resulting in a refreshing and delightful dessert. Tian is a french word for a shallow earthenware casserole, often gratineed, an appropriately simple and elegant name for this dish. Enjoy warm or chilled.

~
Summer Berry Tians (Clafoutis)

Active Time: 15 minutes
Total Time: 40 to 55 minutes
Makes 8 (6-ounce) tians

Unsalted softened butter for greasing the tians
1 tablespoon plus 1/3 cup granulated sugar
12 ounces mixed berries, such as blueberries, raspberries, quartered strawberries
3 large eggs, room temperature
1 1/4 cups half and half
1/3 cup all-purpose flour
1 teaspoon finely grated lemon zest, plus extra for garnish
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
Powdered sugar for garnish

1. Preheat the oven to 350°F. Butter 8 (6-ounce) shallow ramekins (or 1 (10-inch) ceramic tart pan). Sprinkle the ramekins with the 1 tablespoon granulated sugar and tap out any excess. Place the ramekins on a baking tray. Arrange the berries in one layer in the ramekins.
2. Beat the eggs and sugar in a bowl until light and fluffy, about 3 minutes. On low speed, mix in the half and half, flour, lemon zest, vanilla extract, almond extract, and salt until just combined.
3. Pour the mixture over fruit. Transfer the tians to the oven and bake until the tops are tinged golden brown and the custard is set, about 25 minutes for the ramekins (or 35 to 40 minutes for the tart pan). Remove from the oven and cool on a rack.
4. Before serving, sprinkle the tians with powdered sugar and garnish with additional lemon zest. Serve slightly warm or at room temperature.

cake, chocolate, Desserts, gluten-free

Flourless Chocolate Cake

by Lynda Balslev14 Comments on Flourless Chocolate Cake
Flourless Chocolate Cake

~
Flourless chocolate cake is the little black dress of desserts. Minimal, simple and universally pleasing, this go-to recipe is a classic. With a short list of ingredients, minus any flour,  you can whip this cake up in an hour. It’s a lighter version of my Sinfully Rich Chocolate Cake, which makes it more of an every day cake and a guaranteed hit with children. Serve simply naked or adorned with a dusting of sugar and a scoop of whipped cream.

Flourless Chocolate Cake

With so few ingredients, quality makes a difference. If possible, use a European-style butter such as Lurpak or Plugra and a high quality dark chocolate. I prefer Valrhona or Lindt. Serves 12.

8 ounces dark chocolate, chopped
1/2 cup unsalted butter, room temperature
6 eggs, separated
1/2 cup granulated sugar

Preheat oven to 300 F. Butter a 9 inch springform pan. Line the bottom with parchment and butter the parchment. Melt the chocolate and butter together in a double boiler over just-simmering water, stirring until smooth. Remove from heat and transfer to a large bowl; cool to lukewarm. Whisk in the egg yolks.
Beat egg whites in a bowl of an electric mixer until soft peaks form. Add sugar and continue to beat until stiff glossy peaks form. Mix 1/4 of the egg whites into the chocolate. Gently fold in remaining egg whites. Pour into prepared pan and smooth with a spatula. Bake until edges pull away from the pan, and a toothpick inserted into the center comes clean, about 40 minutes. Remove from the oven and cool on a rack. Serve slightly warm or at room temperature.


Fish and Shellfish, gluten-free

Sriracha Baked Salmon and Cauliflower

by Lynda Balslev7 Comments on Sriracha Baked Salmon and Cauliflower
Sriracha Baked Salmon and Cauliflower

Salmon, cauliflower, sriracha and a little parsley.

Salmon, cauliflower and sriracha come together beautifully in this easy
and healthy recipe. The heat of the sriracha is tamed by baking, while it amplifies the flavors of the salmon and cauliflower. It’s delicious as is, or serve it with a dollop of Roasted Pepper and Sriracha Sauce. Can you tell that I love sriracha?

Sriracha Salmon and Cauliflower
Serves 4

Salmon:
2 tablespoons olive oil
2 teaspoons sriracha
1 salmon filet, 1 1/2 – 2 pounds
1 small cauliflower, trimmed, broken into florets
Salt
Freshly ground black pepper
Fresh parsley for garnish

Roasted Pepper and Sriracha Sauce
1 large red bell pepper, roasted, skinned
1 tablespoon olive oil
2 teaspoons sriracha
1/4 teaspoon salt, or to taste

Preheat oven to 350 F. Whisk olive oil and sriracha together in a small bowl. Arrange salmon in a baking pan. Brush with the sriracha oil.
Slice cauliflower florets in 1/4 inch pieces and place in a bowl. Pour remaining oil over the cauliflower and toss to coat. Scatter the cauliflower around the salmon. Sprinkle salmon and cauliflower with salt and pepper.
Bake in oven until salmon is cooked through, about 30 minutes, depending on thickness of the fish. Garnish with parsley. Serve with Sriracha Roasted Pepper Sauce.

To make the sauce, combine all of the ingredients in a bowl of a food processor. Puree to form a smooth sauce.

Appetizers, entertaining, gluten-free

Prosciutto Roll-ups with Arugula, Fennel and Parmesan

by Lynda Balslev12 Comments on Prosciutto Roll-ups with Arugula, Fennel and Parmesan
Prosciutto Roll-ups with Arugula, Fennel and Parmesan

Prosciutto roll-ups are the perfect appetizer. Salty strips of prosciutto wrap around leafy arugula sprigs, crispy fennel spears and nutty Parmesan shavings, binding the vegetables together in an edible cocoon basted with lemon and garlic infused oil. This is the best kind of finger food – healthy, fresh and seasonal.

Feel free to fiddle with the ingredients and take advantage of the season’s produce.  Be sure to include a leafy green, a crisp vegetable and cheese for a variety of textures. Other suggestions would include a combination of basil or mint leaves, blanched asparagus spears or crispy pear slices, and pecorino, gorgonzola or manchego cheese.

Prosciutto Roll-ups with Arugula, Fennel and Parmesan
Makes 24 roll-ups

1/4 cup extra-virgin olive oil
1 small garlic clove, minced
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely grated lemon zest
12 slices of prosciutto, halved lengthwise
2 cups baby arugula leaves, washed
1 large fennel bulb, fronds removed, sliced in half lengthwise, each half thinly sliced, lengthwise
4 ounces Parmegiano-Reggiano cheese, thinly shaved
Freshly ground black pepper

Whisk oil, garlic, lemon juice and zest together in a small bowl.
Place one prosciutto slice on work surface, long side parallel to the edge. Place several arugula leaves at one end. Top with several fennel slices and a few shavings of cheese. Drizzle with a 1/2 teaspoon of the oil. Sprinkle with pepper. Starting at the filled end, roll up the prosciutto. Place seam-side down on a platter. Repeat with remaining slices. Brush the roll-ups with a little of the oil. (May be prepared up to 4 hours in advance. Cover loosely with plastic wrap and refrigerate. Bring to room temperature to serve.)

chocolate, Christmas, cookbook, Desserts, entertaining, gluten-free, holiday

Holiday Dessert: Chocolate Terrine with Orange Crème Anglaise

by Lynda Balslev4 Comments on Holiday Dessert: Chocolate Terrine with Orange Crème Anglaise
Holiday Dessert: Chocolate Terrine with Orange Crème Anglaise

Chocolate Terrine with Orange Crème Anglaise is most worthy of the holiday table. Not only is it appropriately elegant and sinfully rich, it may be prepared up to 3 days in advance, allowing you to get on with your Christmas shopping and preparations for house guests.

Also known as a Marquis au Chocolat, this popular French dessert is like eating a truffle in the form of a brick. I first made this recipe as a finale to a cheese fondue party, when I wanted a simple yet rich chocolate dessert with a French twist. I scoured my cookbooks and found inspiration in a recipe for Marquis au Chocolat by Thomas Keller in the Bouchon Cookbook. I  paired the chocolate with orange which proved to be a match made in heaven. Slivers of dark chocolate nestled in a pool of cool orange-infused crème anglaise, studded with Gran Marnier macerated fruit. Not only did the orange add a bejeweled touch, its citrus notes brightened the chocolate, elevating this classic to celebratory status, befitting the holiday table.

Chocolate Terrine with Orange Crème Anglaise and Gran Marnier Oranges
Adapted from Thomas Keller’s Bouchon Cookbook

Serves 10 to 12

Chocolate Terrine:
Canola oil
12 ounces (350 g) 70% dark chocolate
1 cup (225 g) unsalted butter
4 large eggs, separated
4 large egg yolks
1 cup sifted confectioners’ sugar
1/3 cup unsweetened cocoa powder
1/2 cup (125 ml) heavy cream
2 teaspoons granulated sugar

1. Lightly oil a 1 1/2 quart terrine mold or loaf pan.  Line the mold with plastic wrap.
2. Melt the chocolate and butter in a double boiler over barely simmering water, stirring occasionally.  Remove from the heat and cool slightly.
Add 8 egg yolks to the cooled chocolate mixture, stirring to combine.  Sift together the confectioners’ sugar and cocoa and stir into the chocolate mixture.
3. Beat cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form.  Transfer to another bowl and refrigerate until use.
4. Clean the mixing bowl and then beat the egg whites with the 2 teaspoons sugar until soft peaks form. Fold egg whites into chocolate mixture, then fold in the whipped cream.
Pour into the terrine mold and cover with plastic wrap.  Refrigerate for at least 12 hours.  (Terrine may be prepared up to 2 days in advance.)

Orange Crème Anglaise:
Makes about 2 cups

1 cup (250 ml) heavy cream
1 cup (250 ml) whole milk
6 tablespoons granulated sugar, divided
1/2 vanilla bean, split, seeds scraped
2 teaspoons finely grated untreated orange zest
5 large egg yolks

1. Combine the cream, milk, 4 tablespoons sugar, vanilla bean and seeds, and the orange zest in a medium saucepan over medium heat.  Bring to a simmer, stirring constantly, then remove the pan from heat. Cover and let stand 30 minutes to let the flavors infuse.
2. Whisk egg yolks with the remaining 2 tablespoons sugar in a medium bowl until thick and light in color.  Whisking constantly, pour one-third of the cream mixture into the egg mixture. Pour the egg mixture back into the saucepan.  Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 10 minutes.  (To check if done, run a finger down the back of the wooden spoon.  The line should remain clearly intact without the custard running.)
3. Strain the custard through a fine-mesh sieve into a metal bowl set in a larger bowl of ice water.  Cool the custard, stirring occasionally.  When completely cool, pour into a container.  Place plastic wrap over the surface of custard.  Cover the container and refrigerate until use.  (The custard may be prepared up to 2 days in advance.)

Gran Marnier Oranges:
2 navel oranges
2 to 3 tablespoons orange flavored liqueur, such as Gran Marnier or Cointreau
1 teaspoon sugar

Cut away the peel and pith of the oranges with a knife. Slice the oranges crosswise, about 1/4-inch thick. Cut out the orange segments and place in a bowl. Add the  Gran Marnier and sugar and stir to combine.  Let stand at least 2 hours and up to 1 day. (Cover and refrigerate until use.)

To serve:
Remove the terrine from mold.  Run a knife under hot water and wipe dry.  Slice the terrine in 1/4-inch slices.  Arrange 1 to 2 slices on a plate.  Drizzle the Orange Crème Anglaise around the terrine.  Serve garnished with Gran Marnier Oranges.