recipe – Page 52 – TasteFood

Autumn, Fall, Christmas, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Vegetarian, Winter

Root Vegetable Gratin

December 10, 2010August 8, 2014by Lynda Balslev12 Comments

If you are searching for holiday side dishes, this root veggie gratin is a fresh alternative to a traditional potato gratin. Layers of rutabaga and sweet potato alternate with red potatoes in this colorfully striated dish flecked with sage. The root vegetables lend an extra dimension to this rustic winter gratin with their sweet earthy flavor, while adding a more nutritious alternative to the simple potato.

Root Vegetable Gratin
Serves 6-8

16 ounces sour cream
1 garlic clove, minced
1 tablespoon minced fresh sage leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
4 medium red potatoes
2 large sweet potatoes, peeled
1 large rutabaga, peeled
6 ounces Gruyère cheese, finely grated

Preheat oven to 375 F. (190 C.) Butter a gratin dish.
Combine sour cream, garlic, sage, salt, pepper and nutmeg in a bowl and mix well. Thinly slice potatoes and rutabaga, preferably with a mandoline. Arrange 2 layers of red potatoes, overlapping, in bottom of gratin dish. Spread a thin layer of the sour cream over the potatoes. Sprinkle with a little Gruyere cheese. Cover with a double layer of sweet potatoes. Spread with a thin layer of sour cream and a sprinkling of Gruyere. Repeat with a layer of rutabaga. Repeat process until all of the vegetables have been incorporated. (There should be about 6 layers in all.) Thoroughly top gratin with remaining sour cream. Sprinkle a liberal amount of Gruyère over sour cream. Bake in oven until vegetables are tender and top of gratin is brown and bubbling, about 1 hour and 15 minutes. (Loosely cover gratin with buttered foil if browning too fast.) Serve garnished with fresh sage leaves.

Appetizers, Christmas, Denmark, entertaining, Fish and Shellfish, holiday, Parties

Holiday Entertaining: Salmon Gravlax

December 7, 2010August 8, 2014by Lynda Balslev16 Comments

You say Christmas, and I say Gravlax. The holiday season is not complete without executing a recipe for home-cured salmon gravlax. Don’t be daunted. This is an entertainer’s dream. The salmon is easily prepared in advance and stowed in the refrigerator to cure for 2 days. All you need to do is unwrap and remove the spice cure, slice and serve. The results are the essence of Nordic cuisine: minimal and elegant. Fennel, dill and pepper fleck the meltingly soft salmon which tastes of the sea. How can you argue with that?

Gravlax (gravlaks in Danish and Norwegian or gravad lax in Swedish) literally means salmon in a grave or hole. During the middle ages fisherman would salt salmon and let it ferment by burying it in a hole above high-tide line. Nowadays it’s not necessary to bury salmon in sand, but, rather in salt and sugar and banish it to the refrigerator. The salmon will cure over several days, during which the salt and sugar will turn into liquid, creating a brine.

Salmon Gravlax

Serves a party.

Salt and sugar are necessary ingredients for curing, while fresh or dried herbs, peppercorns, citrus or spirits are frequently added to the brine for additional flavor. This recipe adds dill, fennel, peppercorns and akavit for flavor and spice. Choose a fish which is very fresh with a firm consistency. I use an Atlantic fish, such as Loch Duart Salmon.

One side of salmon, about 3 pounds (1.5 kg) with skin, pin bones removed
1 tablespoon white peppercorns
1 tablespoon black peppercorns
1 teaspoon fennel seeds
10 ounces (350 g) sea salt
1 cup granulated sugar
1/2 cup light brown sugar
1 cup fresh dill sprigs, chopped
1 cup fennel fronds, finely chopped
1/4 cup Akavit or vodka

Lightly toast the peppercorns and fennel seeds in a dry skillet over medium-high heat until aromatic, about 1 minute. Transfer to a mortar and finely ground to a powder. Transfer to a bowl and mix in the salt and sugars. Rub the fish all over with the spices mix.

Line a long baking pan or dish with plastic wrap. Place half of the dill sprigs and half of the fennel fronds over the plastic wrap. Arrange the salmon, skin-side down on the herbs. Sprinkle the Akavit over the salmon. Top with the remaining dill and fennel. Cover with additional plastic wrap, sealing the fish. Place a heavy pan or tray on the fish. Weigh down the pan with cans or bottles. Refrigerate for 2 to 3 days.

To serve, remove the fish from refrigerator. Remove the plastic wrap. Pour off the collected juices and wipe off excess brine and dill. Slice diagonally from one corner of the salmon towards the center of the fillet.

Fold a slice of gravlax on toasted brioche bread or white bread. Squeeze a few drops of fresh lemon juice and smear a spoonful of Honey Dill Mustard on the fish. Garnish with a dill sprig.

Honey Dill Mustard

1/4 cup honey mustard
3 tablespoons cider vinegar
1/2 cup grapeseed oil
1/4 cup chopped dill sprigs
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Whisk the mustard and vinegar together in a small bowl. Slowly whisk in the oil to emulsify. Stir in the dill, pepper and salt.

Breads, Pasta, Rice, Grains, one-pot, Soups and Stews, Thanksgiving

Mushroom Barley Soup with Miso and Kale

December 4, 2010December 17, 2019by Lynda Balslev14 Comments

If you are anticipating a holiday food hangover this season, then take note of this recipe. Mushroom Barley Soup with Miso and Kale is the perfect antidote to excess. Not only does it put to use any left over turkey stock you may have, this healthy, economical soup is loaded with vegetables and high fiber barley. Handfuls of nutrient-rich kale are added to the soup in the end, so there is just enough time to wilt the leaves without overcooking. The extra ingredient to this wholesome soup is a spoonful of red miso paste, which adds depth and that elusive umami quality which keeps you coming back for more. Luckily, this is one meal you can indulge in seconds without feeling guilty.

Mushroom Barley Soup with Miso and Kale

Chicken stock may easily be substituted for turkey stock. Serves 4-6.

Olive oil
1 large yellow onion, chopped
Salt
8 ounces sliced assorted mushrooms, such shitake, cremini, cepes
2 large carrots, sliced 1/4 inch thick
1 cup barley
2 teaspoons fresh thyme or 1 teaspoon dried
8 cups chicken or turkey stock
1 bay leaf
1 teaspoon freshly ground black pepper
3 cups kale leaves, tough stems removed, leaves shredded
1 tablespoon red miso paste

Heat oil in a medium sized stock pot over medium heat. Add onion and 1 teaspoon salt; sauté 2 minutes. Add mushrooms and carrots; sauté 3 minutes. Add barley and thyme and stir to coat. Add stock, bay leaf and pepper. Bring to boil, then reduce heat and simmer, partially covered, until barley is tender, about 30 minutes. Stir in kale. Simmer until kale turns bright green and wilts, 2 minutes. Remove from heat and stir in miso. Taste to check for seasoning. Serve garnished with fresh thyme.

Christmas, Cookies, Desserts, holiday

Russian Teacake Cookies

December 1, 2010August 8, 2014by Lynda Balslev11 Comments

Russian Teacake Cookies

Is it December yet?

Thanksgiving is over, and for the last 5 days of November, all I have thought about is Christmas. December is here at last, and it’s time to unabashedly release all that penned up yuletide energy. Parties are being planned, recipes are flying about, pumpkins are switching out with holly, and any lingering scents of spice are preparing to mingle with our next aromatic houseguest, the Christmas tree.

I love this window of time when we anticipate and prepare, while we have a moment to appreciate the singular pleasures of the season – a walk in the woods, a cup of gløgg, crafting a wreath. I remain mindful of this enjoyment, because I know that all too soon holiday pandemonium will break loose. Steady preparations will accelerate into a flurry of activity, a whirlwind of guests and a smorgasbord of food. Now, I bask in the expanse of time. And I bake cookies.

Russian Teacake Cookies (also known as Sandies and Mexican Wedding Cookies) are a favorite holiday cookie in our home. If we are baking them, it means that Christmas is just around the corner. They are uncomplicated and appealing to kids of all ages, including us. The batter is egg free, encouraging lots of tasting, and the final touch requires a good roll in powder sugar, resulting in a snowy round cookie that resembles a snowman’s mid-section. And, of course, they are finger-licking good. We bake a batch of these each week leading up to the holiday, in part because they are so easy to make, but mostly because they never last long in our home.

Russian Teacake Cookies a.k.a. Sandies
adapted from Betty Crocker’s Cooky Book

Makes about 36.

1 cup unsalted butter, room temperature
1/2 cup sifted confectioner’s sugar
1 teaspoon vanilla extract
2 1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup finely chopped toasted almonds
Additional confectioner’s sugar for rolling

Mix butter and sugar in bowl of electric mixer until lightened in color and fluffy, 3 minutes. Mix in vanilla. Stir flour and salt together in a medium bowl. Add flour to butter and mix to combine. Stir in nuts. Chill dough at least 1 hour.
Preheat oven to 400 F. (200 C.) Roll dough in 1 inch balls. Place on parchment lined baking sheets. Bake until firm, but not brown, 10-12 minutes. Remove from oven and cool slightly. Roll in additional confectioner’s sugar. Place on tray and cool completely. Roll in sugar again.

Autumn, Fall, Condiment, Thanksgiving, Vegetarian

Tequila-Spiked Cranberry, Apple and Jalapeño Relish

November 24, 2010August 8, 2014by Lynda Balslev3 Comments

This is not your ordinary cranberry sauce. Spiked with tequila and boosted with jalapeño, this relish is bright and spicy, promising a nice kick at the holiday table. Be sure to keep the recipe on hand, post-festivities. Tequila-Spiked Cranberry, Apple and Jalapeño Relish is also a fresh and zesty accompaniment to roast pork and chicken.

Tequila-Spiked Cranberry, Apple and Jalapeño Relish
Makes 2 cups

12 ounces fresh cranberries, washed and picked over
3/4 cup light brown sugar
1/4 cup freshly squeezed orange juice
1/4 cup apple cider vinegar
1 teaspoon mustard seeds
1/2 teaspoon cinnamon
1 Granny Smith apple, cored, peeled, cut in 1/4″ dice
1 jalapeño pepper, stemmed, seeded, finely diced
2 tablespoons tequila
1 tablespoon freshly squeezed lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine cranberries, sugar, orange juice, vinegar and mustard seeds in a medium saucepan. Bring to a boil, then simmer, occasionally stirring, until cranberries pop and sauce thickens, about 15 minutes. Stir in remaining ingredients and simmer one minute. Remove from heat and cool. Refrigerate, covered, at least 2 hours or overnight to let flavors develop.

Autumn, Fall, Desserts, Thanksgiving

Pumpkin Pecan Roulade

November 20, 2010August 22, 2019by Lynda Balslev9 Comments

The holidays are upon us, and it’s time to get dressed up. The silver needs polishing, the shoes need shining and the kids need scrubbing. Even our food gets dressed up, with stuffings and dressings, garnishes and twists, crystal and porcelain. Nothing escapes scrutiny, including dessert where dustings and dollops are par for the course. And in the spirit of fancifying, what is known as the ordinary cake roll, becomes an elegant roulade at the Thanksgiving table.

What is the difference between a cake roll and roulade, you may ask. Well, nothing. Both terms describe a light cake which is rolled in a spiral with a creamy filling. Yet the blandly descriptive cake roll is what I might consider as an afternoon snack. For my Thanksgiving dinner, I am inviting the roulade, a French term which elegantly and aptly sums up the nature of the dessert as the word itself rolls off the tongue. I want that dessert at our dressed up dinner table.

Language aside, there are other reasons to include a roulade on your menu. It’s elegant yet uncomplicated, remarkably easy to prepare with stunning results. It’s a no-fail recipe, which is a welcome relief during the holidays and frees up more time to dress up for our guests.

Pumpkin Pecan Roulade with Orange Mascarpone Cream
Serves 8-10

For the cake:
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

3 large eggs
1 cup granulated sugar
2/3 cup pumpkin or butternut squash puree
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans
1/4 cup confectioners’ sugar

For the filling:
8 ounces mascarpone cheese
1 cup sifted confectioners’ sugar
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
1 teaspoon finely grated orange zest

Prepare cake:
Preheat oven to 375 F. (190 C.) Butter a 12 by 9 by 1 inch sheet pan. Line with parchment paper. Butter paper and dust with flour.
Sift flour, baking soda, cinnamon, salt and nutmeg together in a medium bowl and set aside. Whisk eggs and sugar in a large bowl or with an electric mixer until light and thick. Add pumpkin and vanilla; mix until smooth. Stir in dry ingredients until just combined without over mixing. Pour into prepared pan and spread evenly with a spatula. Sprinkle pecans over batter. Bake in oven until toothpick inserted in the center comes out clean, 12-15 minutes. Remove and cool on wire rack 5 minutes. While the cake is cooling, lay a clean kitchen towel on the work surface. Sprinkle with 1/4 cup sifted confectioners sugar. Invert cake onto the sugared towel. Carefully peel away the parchment paper and discard. Starting at the long end, carefully roll up the cake, jelly-roll style, in the towel. Cool completely on the wire rack.

Prepare filling:
While the cake is cooling, combine mascarpone, confectioners’ sugar, cream and vanilla in bowl of electric mixer. Beat until light and fluffy. Stir in orange zest.

Assemble roulade:
Gently unroll cake on the work surface. Spread the filling evenly over cake. Carefully roll the cake back up in the same direction, using the towel. Arrange seam-side down on a platter. Dust with confectioners’ sugar. Cut in 3/4 inch slices to serve.

Autumn, Fall, Thanksgiving, Vegetables and Salads, Vegetarian

Thanksgiving Side: Spiced Acorn Squash with Coriander and Lime

November 17, 2010August 8, 2014by Lynda Balslev3 Comments

Spiced Acorn Squash with Coriander and Lime

Have you noticed that fall and winter vegetables are often rock-hard? It’s as though Mother Nature is providing a protective shield for her bounty to hunker down for the colder weather. Unlike the squishy, juiciness of summer berries and tomatoes, autumn’s pumpkins and squash can double as paperweights and door stops. Drop a butternut squash on your foot, and you might break a toe.

Yet appearances can be deceiving. Cook a winter squash and before your eyes it will undergo a culinary transformation. Its ugly-frog exterior, all bulbous, mottled and flecked, morphs and softens with roasting, exposing its inner sweetness. And with some squash, such as acorn and delicata, what was once an impermeable skin becomes edible, complimenting its buttery, vividly colored interior flesh. No sloucher in the nutrient department either, winter squash and pumpkins, are treasure troves packed with iron, potassium, Vitamin A, and rich sources of beta-carotene.

So go ahead and continue to use these rock-hard seasonal sculptures as table decorations or bowling balls. But, I promise you, if you cook them they will transform into the Prince Charming of winter vegetables.

Spiced Acorn Squash with Coriander and Lime

The spice and citrus add brightness to the buttery squash. Do not even think of peeling the skin. Acorn squash skin is edible once cooked, adding texture and nuttiness to the flavors of the dish. Serves 4 as a side.

2 small or one large acorn squash, stem ends removed, halved and seeded
2 tablespoons extra-virgin olive oil
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 red serrano chile pepper, stemmed, seeded, ribs removed, finely chopped
Juice of one lime, about 2 tablespoons
2-3 tablespoons chopped fresh coriander/cilantro leaves

Prepare:
Pre-heat oven to 425 F. (200 C.)
Cut squash in 3/4″ wedges. Toss squash with oil, sugar, paprika, cumin, salt and pepper in a large bowl until squash is evenly coated with spices. Arrange squash in one layer on baking tray, flesh-side down. Roast in oven until tender and golden, about 45 minutes. Remove and cool slightly. Transfer to large bowl and toss with chile pepper, lime juice and cilantro leaves. Serve warm or at room temperature.

Autumn, Fall, Main Course, Pasta, Vegetables and Salads

Pasta with Bacon and Brussel Sprouts

November 12, 2010August 8, 2014by Lynda Balslev8 Comments

Pasta with Bacon and Brussel Sprouts is a match made in heaven – you get to eat your vegetables and have your bacon, too. It’s a perfect dinner in the autumn season when cool grey weather beckons rich and hearty ingredients. Full of healthy crucifers, studded with crispy bacon and bound with a semi-light sauce of chicken stock and cream, it’s at once rich and fresh. This recipe is easy and quick to make with ingredients readily available, making it a great candidate for a weeknight meal.
Pasta with Bacon and Brussel Sprouts

For a twist, substitute brussel sprouts with cauliflower or broccoli. Just be sure not to omit the bacon. Serves 4.

1 pound orrechiette or conchiglie pasta

1/2 pound bacon, cut in 1/2 inch pieces
3/4 pound brussel sprouts, trimmed and halved
1 garlic clove, minced
1/2 cup chicken stock
1/2 cup heavy cream
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup finely grated parmesan cheese, plus extra for garnish

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain; transfer to a large bowl.
While the pasta is cooking, heat a skillet over medium heat. Add bacon and cook until fat is rendered and golden. Remove with a slotted spoon and drain on a plate lined with a paper towel. Discard all but one tablespoon bacon fat from skillet. Add brussel sprouts and saute until they start to soften. Add garlic and saute until fragrant, 1 minutes. Add chicken stock and continue to cook until brussel sprouts are tender. Add cream and simmer until reduced and thickened. Stir in salt and pepper.
Add brussel sprouts and bacon to the pasta. Toss with cheese to combine. Serve with extra cheese on the side.

Appetizers, Autumn, Fall, gluten-free, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Vegetarian, Winter

Beet Gratin with Gruyère and Thyme

November 8, 2010June 5, 2020by Lynda Balslev9 Comments

Beet Gratin with Gruyère and Thyme

I am a beet convert. It took a good long time for me to reconcile with their earthy taste. I gazed at beets from the sidelines, attracted to their vibrant magenta and ochre hues, cognizant of their nutrient-rich flesh, yet I shuddered at their redolence of dirt. As a cook, I wanted to love them. As a parent, I wanted to serve them. So, I willed myself to eat beets until I learned to appreciate them.

At first, I took baby steps. I nibbled small bites. I paired them with limes and oranges, letting the acidity of the citrus tame their earthiness. I grew bolder and roasted beets in olive oil, discovering that fire and char nicely counteracted their dirt-like flavor. My go-to beet became the golden variety, which is pleasantly mild and nuttier in taste. And, eventually, I succeeded. Now, I am a fully fledged beet eater. I order beets in restaurants, and I cook with them. Yet while I no longer shudder at eating a completely naked beet, I continually craft recipes that embrace the beet while tempering their earthy nature.

This recipe for Beet Gratin does just that. It’s unambigous in its ingredients, allowing the beets to shine through in a cast of minimal characters. Yet the co-stars of the dish happen to have their own strength and assertiveness, helping to tone down any earthy qualities that might be lurking in each bite. The layers of beets are thinly cloaked in olive oil. Gruyère cheese is sprinkled between the beets along with fresh thyme and a trace of nutmeg. The presentation is simple and absent of any gratin goopyness. The beets release their juices while cooking, saturating the gratin with their brilliant color, while the flavors meld together. When I made this, it was so good, everyone at the table was reaching for seconds. As a cook and a parent, I find that a very good thing.

Beet Gratin with Gruyère and Thyme

I prepared this recipe in individual ramekins. A gratin dish will also work for family style serving. Red beets, golden beets or a combination may be used.

Unsalted butter
4 medium-sized red beets, peeled
Extra virgin olive oil
4 ounces Gruyere cheese, finely grated
2 tablespoons fresh thyme
Ground nutmeg
Salt
Freshly ground black pepper

Preheat oven to 350 F. (180 C.) Butter 4 ramekins. Thinly slice beets with a mandoline. Arrange one layer of sliced beets in each ramekin (one slice may fit perfectly.) Lightly brush with olive oil. Sprinkle with cheese, a little thyme and a pinch of nutmeg. Lightly sprinkle with salt and pepper. Repeat layering process until ramekins are full, pressing down lightly. Bake in oven until gratins are bubbling, cheese is golden and beets are tender, about 45 minutes. Serve warm with fresh thyme sprigs as garnish.

Autumn, Fall, Legumes, salad, Vegetables and Salads, Vegetarian

Indian Spiced Lentils

November 6, 2010August 8, 2014by Lynda Balslev5 Comments

It’s the time of year when I like to take a culinary holiday in my kitchen. October is behind us, finished in a flourish of pumpkins and candy. Thanksgiving is looming, and thoughts are rife with turkey, stuffings, and pies. Before we know it we’ll be sipping gløgg and baking Christmas cookies, poring over recipes for roasts and trifles. At this time in early November there is a brief lull, lending a moment of quiet respite. During this time I crave recipes that are sturdy and exotic, influenced by traditions that are not associated with Hallmark greeting cards. It’s a window of reflection, healthy eating and escape. It’s also an opportunity to earn extra points in the diet category, so that we are fit and robust, ready to hit the ground running when the holidays are upon us.

Indian Spiced Lentils

Influenced by the spices of India and the Middle East, this salad is economical in ingredients and rich in flavor and nutrients. Makes 6 servings.

Olive oil
1 large yellow onion, chopped
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon tumeric
1 cup green lentils
1 1/2 cups chicken stock (or water for vegetarian option)

4 scallions, thinly sliced, white and green parts divided
1 green jalapeno pepper, minced
1 red serrano or jalapeno pepper, minced
1 tablespoon pomegranate molasses
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup cilantro leaves, chopped
1/2 cup Italian parsley leaves, chopped

Heat 1 tablespoon olive oil in a medium saucepan. Add onion and sauté 2 minutes. Add garlic and spices and sauté 1 minute. Add lentils and stir to coat. Add stock. Bring to a boil, cover and simmer until the lentils are soft but chewy, about 40 minutes. Transfer lentils to a large bowl.

Heat 1 tablespoon olive oil in a skillet. Add white part of scallions and peppers. Sauté briefly until peppers brighten in color, 2 minutes. Remove from heat and add to lentils. Stir in pomegranate molasses, salt and pepper. Taste to adjust seasoning. Add green scallions, cilantro and parsley and gently toss to combine. Serve warm or at room temperature.