recipe – Page 55 – TasteFood

Autumn, Fall, Italy, one-pot, Pasta, Wine and food pairings

Sunday Supper: Orecchiette with Sausage and Broccoli Rabe

August 22, 2010August 7, 2014by Lynda Balslev6 Comments

Rumor has it that this summer has been one of the coolest on record in the San Francisco Bay area with even more fog than usual. Luckily, we missed most of it, but I am not gloating. Instead, we witnessed record breaking heat and torrential rains in Europe, 100 percent humidity on the East coast and the excuse to wear fleece in Iceland. This has, indeed, been a season of extreme weather (although, for Iceland, I think extreme is more the norm).

Now we are home and experiencing some of that chilly San Francisco weather, but I can’t say that I mind. After all, summer is winding down, school is starting, and my New England DNA has me programmed to look forward to a brisk autumn season. Not only does the fresh air beget fires and woolies, it also invites cozy, rustic cooking. And what better way to start the season than with a casual, comforting Sunday supper?

Orecchiette with Sausage and Broccoli Rabe

The heat of sausage mingles with earthy broccoli rabe and sweet red bell pepper. I like to serve this dish straight from the skillet, accompanied by a salad of mixed greens, fresh country-style bread and a glass of Côtes du Rhône. Serves 4.

1 pound orecchiette pasta

1/2 pound broccoli rabe, washed, ends trimmed
1 tablespoon extra-virgin olive oil
1/2 pound hot Italian sausage, crumbled
1 large garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1 red bell pepper, stemmed and seeded, diced
1 teaspoon freshly ground black pepper
1/2 teaspoon salt, or to taste
1/4 cup grated Pecorino Romano cheese, plus extra for serving:

Cook pasta in a large pot of salted, boiling water until al dente; drain and set aside.
While the pasta is cooking, bring another large pot of salted water to boil. Add broccoli rabe and blanch 30 seconds; drain. Plunge broccoli rabe into a bowl of ice water. Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 1″ pieces.
Heat one tablespoon olive oil in a skillet over medium heat. Add crumbled sausage to the skillet. Sauté over medium heat until golden brown and cooked through. Transfer sausage to a plate lined with a paper towel.
Pour off all but one tablespoon of accumulated oil in the skillet. Add garlic and crushed red pepper flakes. Sauté until fragrant, 30 seconds. Add red bell pepper, broccolil rabe, pepper and salt. Sauté one minute. Add sausage and cook until heated through.
Remove skillet from heat. Add cooked pasta and cheese to the skillet; toss to combine. Serve with additional grated cheese on the side.

Fish and Shellfish, Main Course

Oven Roasted Colossal Shrimp

August 19, 2010March 11, 2019by Lynda Balslev13 Comments

I went to the store today to buy salmon and came home with colossal shrimp. It was impossible to resist them. They looked pristine and, well, colossal, artfully arranged on ice in the fish case – and they were on sale. How could they be ignored? I didn’t know how I would prepare them and was open to suggestions. The man who sold me the shrimp recommended shaking them in a plastic bag with oil and a spice mix from Emeril Lagasse. I posed the question to my foodie facebook friends and received an answer which made me laugh, since it called for stuffing the shrimp with crab, but due to a typo, it read “with crap”, which fleetingly caused me to reflect upon the importance of deveining the shrimp. Meanwhile, the afternoon was nearing its end; I didn’t have any fancy spice mixes or, unfortunately, any fresh crab on hand. So, this is what I came up with, and the results were delicious.

Oven Roasted Colossal Shrimp
serves 4

16 colossal shrimp
1/3 cup olive oil
Juice of one lemon
Juice of one lime
3 scallions, ends and tips discarded, thinly sliced
1 jalapeño pepper, stemmed and seeded, finely chopped
1 large garlic clove, minced
1/4 cup fresh cilantro leaves, coarsely chopped
2 teaspoons finely grated lemon zest
3/4 teaspoon sea salt
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

1. Carefully loosen the shrimp bodies from their shells without disconnecting the tail and devein the shrimp with a paring knife. Return the shrimp to the shell (this allows the marinade to permeate all around the shrimp) and place in a bowl. Combine the olive oil, lemon, and lime juice in another bowl. Add the remaining ingredients to the oil and stir to combine. Pour the marinade over the shrimp, and with your hands, gently coat the shrimp with the marinade. Refrigerate for at least 30 minutes or up to one hour.

2. Preheat the oven to 400°F (200°C). Remove the shrimp from the marinade and discard the marinade. Arrange the shrimp in one layer in a baking dish. Roast the shrimp in the oven until the shells brighten in color and the shrimp are just cooked through, about 15 minutes. Serve the shrimp with rice.

Appetizers, Autumn, Fall, Crostini, entertaining, Fruit, Summer, Vegetarian

Roasted Fig Crostini

August 14, 2010August 7, 2014by Lynda Balslev7 Comments

Oh, how I want to love figs. I am attracted to their shape and color, perfectly plump little bulbs, striated in violets and yellows, or hued in light green and dark purple. Soft and sensual to the touch and mildly aromatic, perhaps it’s their mildness that confounds me. Faintly sweet, yet nutty and vegetal, I find the fig elusive in flavor, its softness shrouding it like a mysterious woman in a cloak. I know there is more to the fig, and I want to discover it. I want to love it.

So, I found a ploy, or really a method, to reveal its secrets. By roasting figs in the oven, their taste and texture take on a whole new dimension. The fruit is coaxed from its shroud of vagueness, its natural sugars oozing and caramelizing, while its plumpness is reduced to a crispy intensity that bursts with flavor. There is no coyness or ambiguity with a roasted fig. It’s sweetness and articulated flavor is a perfect match with other ingredients, such as goat cheese and basil. Try it, you’ll like it. In fact, you will love it.

Roasted Fig Crostini

Makes 8

Extra-virgin olive oil
4 figs, sliced lengthwise, 1/4-inch thick
8 slices of baguette, cut on the diagonal, 1/2-inch thick
6 ounces soft mild goat cheese
Runny honey
Sea salt
Freshly ground black pepper
8 whole basil leaves

Preheat oven to 400 F. (200 C.)
Lightly oil baking tray. Arrange fig slices in one layer. Lightly brush tops with olive oil. Bake in oven until bubbly and beginning to caramelize, about 20 minutes. While figs are roasting, brush baguette slices with olive oil. Arrange on another baking tray in one layer. Bake in same oven until golden brown, about 10 minutes. To assemble crostini, spread baguette slices with goat cheese. Arrange 1-2 figs over cheese in one layer. Lightly drizzle with honey. Sprinkle with salt and pepper. Top with a basil leaf. Serve immediately.

Desserts, Fruit

Taste of Home: Spiced Plum Crostata

August 10, 2010August 7, 2014by Lynda Balslev11 Comments

We have been traveling. Each summer our family returns to Europe, where we spend time living and working from abroad. This year we moved around quite a bit, so while I have been posting regularly to TasteFood, it’s been on the fly, with less time for reflection than I prefer. We exchanged homes with a Danish family and called Copenhagen home for a month, just like the old days when we lived there. We visited Prague, Munich and Salzburg. Our return to the U.S. was via Iceland where we took full advantage of our layover and stayed a few days, exploring lava fields, geysers, waterfalls and hot springs. The journey continued on to New England, where we enjoyed a few days on Martha’s Vineyard with good friends before heading north to our present and final destination, visiting family on the coast of Maine. As our trip nears its end, we are winding down and relaxing in a house perched on the rocky coast. I look forward to returning to my kitchen and desktop computer, and sifting through the many impressions of our travels.

At this moment, it’s mid-afternoon. Dinner is a several hours away, and I have time to myself. There is a wide view of sparkling sea with windjammers and schooners navigating the craggy islands from the living room window. Some family members are climbing on the rocks, exploring the tidal pools below me. Others have departed for the nearby town, where, this weekend, the population has quadrupled in honor of its annual Lobster Festival. And I am at the computer, enjoying the luxury of the view and the presence of family – with the peace of an empty house. I am thinking of my next blog post and what to cook. It’s making me hungry.

Earlier today, I was at the farm stand purchasing with my eyes and my appetite. I bought inky blue Maine blueberries, headily perfumed strawberries, and a brown bag filled with ripe purple plums. Tonight we are eating lobster for dinner, which we will pick up from the local fisherman at the wharf. And I am going to make a dessert. Blueberries are obvious to use, but they are not my daughter’s favorite, and this weekend we are celebrating her birthday. The strawberries are too luscious to do anything with, except eat straight as they are. So, I will use the plums and make a crostata: a homey dessert to conclude the meal and the end of our journey.

Spiced Plum Crostata
Serves 6

For the pastry:
1 1/4 cup all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon salt
1/4 pound unsalted butter, chilled, cut in pieces
2-3 tablespoons cold water

For the filling:
8 large plums, halved, pitted and sliced
6 tablespoons granulated sugar
Juice of 1/2 lemon
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tablespoon flour

Prepare the pastry:
Combine flour, sugar and salt in a large bowl. Add butter and work into flour with fingertips until the dough resembles coarse meal. Add enough water to bind the dough. Form dough into a ball and flatten into a disk; wrap with plastic wrap. Refrigerate at least one hour.

Prepare the crostata:
Preheat oven to 400 F. Toss plums in a bowl with 4 tablespoons sugar, lemon juice, vanilla and cinnamon; set aside.
Roll out dough into a 12 inch circle. Sprinkle 1 tablepoon sugar and 1 tablespoon flour in center of dough, leaving a 2 inch border. Mound plums over sugar and flour, reserving any juices that have collected in the bowl. Sprinkle plums with 1 tablespoon sugar. Fold border of dough up and around the plums. Bake in oven until crust is golden brown, about 30 minutes; remove.
Pour reserved juices from the plums into a small saucepan. Bring to a boil and simmer until reduced to syrup consistency, 3-4 minutes. Brush plums with syrup.
Serve crostata warm or at room temperature with whipped cream or vanilla ice cream.

Appetizers, Breads, Pasta, Rice, Grains, Grilling, Pizza, Vegetarian

Asparagus and Prosciutto Pizza

August 7, 2010August 7, 2014by Lynda Balslev7 Comments

Simplicity rules with this delicious pizza. Asparagus, prosciutto and cheese are all that’s needed to create a salty, crispy, savory pizza. Cook the pizza on a hot pizza stone in the oven, or, better yet in the summer heat, cook it on the grill. To grill the pizza, place the stretched dough on an oiled grill grate. Grill briefly over medium fire, then flip the crust with a spatula or tongs. Add the toppings, cover the grill and cook until the crust is crispy and the cheese is melted and bubbly.

Asparagus and Prosciutto Pizza

Makes 2 small pizzas or 1 large pizza
Pizza dough (see below)

8 ounces buffalo mozzarella, drained, sliced
4 ounces prosciutto slices
Thin asparagus (if using thick asparagus, slice in half lengthwise)
1/4 cup grated pecorino romano cheese
2 tablespoons grated parmesan
Pepper

Assemble pizzas:
Place pizza crust on parchment paper. Lightly brush pizza crusts with olive oil. Arrange one layer mozzarella cheese over crusts. Top with layer of prosciutto. Arrange asparagus spears over prosciutto. Top with grated cheese. Slide crusts onto pizza stone (or on tray on lowest rack) in preheated 475 F. oven. Cook until crust is golden brown and cheese is bubbly, about 15 minutes. Before serving, sprinkle with freshly ground black pepper and drizzle with extra-virgin olive oil.

For the Pizza Dough:

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. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10″ shapes.

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

Pasta Provençal with Basil, Sweet Pepper, Tomatoes and Olives

August 3, 2010June 27, 2019by Lynda Balslev5 Comments

When the weather is hot and sticky, no one wants to cook. At this time it’s nice to have a few recipes on hand for easy, light, flavorful meals that reflect the season and little heat. Pasta Provençal does just that. It takes advantage of late summer’s bounty of vegetables without being too complicated. While this recipe calls for sweet peppers, tomatoes and basil, feel free to experiment with grilled eggplant, zucchini or yellow squash. The beauty of this recipe is that it is fresh and unfussy, perfect for a warm and sultry summer evening.

Pasta Provençal with Basil, Sweet Pepper, Tomatoes and Olives

Serve with a green salad and cold rosé wine.
Serves 4-6.

1 pound farfalle
2 tablespoons extra-virgin olive oil
1 red pepper, stemmed, seeded, ribs removed, cut in matchsticks
2 cups small cherry tomatoes, halved
1 cup kalamata olives, pitted, halved
1 fresh mozzarella, shredded
1 large garlic clove, minced
2 teaspoons balsamic vinegar
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1/4 cup grated Pecorino Romano cheese
1/4 cup grated Parmigiano-Reggiano cheese
1 bunch, about 1/2 cup, fresh basil leaves, shredded

Bring a pot of salted water to boil. Add pasta and cook until al dente; drain. Pour pasta into a large serving bowl. Toss with 1 tablespoon extra-virgin olive oil. Add red pepper, tomatoes, olives, mozzarella and garlic. Toss to combine. Stir in 1 tablespoon olive oil, balsamic vinegar, salt and pepper. Add cheese and basil, and gently toss. Serve warm or at room temperature with extra grated cheese.

Desserts, Fruit, Summer

Summer Comfort Food: Nectarine, Blueberry and Raspberry Crisp

July 29, 2010August 7, 2014by Lynda Balslev1 Comment

I confess to being a glutton when it comes to stone fruit. There is a window of time when peaches, apricots, nectarines and plums run rampant at the market. Vibrantly hued and mottled in purples, oranges, fuscias and crimson, their flesh is a perfect balance of sweet, tangy, winey, and tart. I could eat them all day long, but then my stomach would hurt. At this time when these gifts are abundant, I tend to overshop. My kitchen counters are lined with bowls and baskets brimming with fruit. So, it’s no surprise that even in our home, all of this fruit cannot be eaten at their peak of ripeness. Some start to get a little too ripe, buried at the bottom of the bowl, or even passed over for the newest batch from the market. As I said, I have indulgence issues.

This is the moment when a crumble or crisp comes in handy. It’s desserts’ equivalent to a homey vegetable soup. Gather up all the ripe, somewhat passed fruit (as you might with vegetables for a soup), cut and chop and pile them in a baking dish. Garnish with berries and pile on the topping. The tartness of the berries balances the sweetness of the stone fruit, and with little added sugar the result is a rich, murky, sweet – but not cloying, perfumed stew of summer fruit. It’s best served warm, but not piping hot, since that will mask the flavor of the fruit. A dollop of high quality vanilla ice cream or whipped cream adds a cool foil to the warm, more-ish fruit.

Nectarine, Blueberry and Raspberry Crisp
Serves 8

For the topping:
1 1/2 cups all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup unsalted butter, cut in small cubes

For the fruit:
2 pounds nectarines (or combination of nectarines, plums, peaches), halved and pitted, cut in 1″ chunks
1 cup raspberries
1 cup blueberries
2 tablespoons sugar

Prepare topping:
Combine dry ingredients in a medium-sized bowl. Mix well to combine. Add butter, and work in with fingertips until mixture resembles coarse meal. (Topping may be prepared one day in advance. Cover and refrigerate until use.)

Prepare crisp:
Preheat oven to 350 F. Arrange nectarines in rectangular baking dish. Sprinkle with 2 tablespoons sugar. Arrange raspberries and blueberries over nectarines. Cover fruit evenly with topping. Bake in oven until topping is golden brown and fruit is bubbling, 30 minutes. Remove from oven and let cool briefly. Serve warm with vanilla ice cream or whipped cream.

Barbeque, Grilling, salad, Summer, Vegetables and Salads, Vegetarian

Grilled Ratatouille Salad

July 25, 2010August 7, 2014by Lynda Balslev2 Comments

Grilled Salad? You bet. This version of ratatouille is perfect in the summer when the season is lobbing a kaleidescope of Provençal vegetables our way. Instead of simmering eggplant, squash and peppers with tomatoes on the stove in the traditional Niçoise fashion, try grilling all of them on the barbecue. Bright, colorful, and pleasantly charred, Grilled Ratatouille Salad is a healthy, summery side dish or salad. Serve as an accompaniment to grilled meats and fish or as a smoky, crunchy stand-alone salad with crusty pain paysan. Alternatively, head further south in the Mediterranean for inspiration and add feta cheese and kalamata olives for a twist on Greek salad.

Grilled Ratatouille Salad
Serves 6 as a side dish

2-3 bamboo skewers
1 pint cherry or grape tomatoes
1 large, firm eggplant, cut horizontally in 1/2 inch thick slices
2 large red onions, cut horizontally in 1/2 inch thick slices
2 thin zucchini, halved lengthwise
2 thin yellow squash, halved lengthwise
2 red peppers, halved, seeded, stems removed
1 poblano pepper, halved, seeded, stem removed
Extra-virgin olive oil
Salt
Freshly ground black pepper
1-2 tablespoons balsamic vinegar
2 garlic cloves minced
1 small bunch Italian parsley leaves, stems removed, chopped
1 small bunch basil leaves, ripped in half

Soak skewers 30 minutes before grilling. Prepare grill for a medium-heat. Thread tomatoes on skewers. Arrange the vegetables and tomato skewers on a large baking sheet. Lightly drizzle with olive oil, and toss to coat thoroughly. Sprinkle with salt and pepper. Transfer to grill (or broil in oven). Grill vegetables over medium direct heat, turning, until lightly charred and tender. Transfer to platter; allow vegetables to cool slightly. Remove tomatoes from skewers and place in large bowl. Cut eggplant, onions, zucchini, squash and peppers in 1 inch pieces. Add to bowl with tomatoes. Toss vegetables with 2-3 tablespoons olive oil, balsamic vinegar, garlic, parsley, basil. Serve warm or at room temperature, garnished with extra parsley and basil leaves.

Barbeque, Chicken, gluten-free, Grilling, Main Course, Poultry, Roasted Chicken

Roasted Lemon Cilantro Chicken

July 20, 2010July 20, 2014by Lynda Balslev6 Comments

The grill is on. Every day. And at least once a week this involves a whole chicken for a family dinner. In the winter we do it in the oven, and in the summer we do it on the grill. Both methods are similar, while grilling adds a smokier flavor to the chicken meat, especially when using a charcoal grill. Cilantro is also a family favorite, and the marinade for the chicken is chock-a-block full of it. For those who are faint of heart when it comes to cilantro, you can substitute rosemary or thyme with great results (be sure to omit the saffron from the paste).

Roasted Lemon Cilantro Chicken
Serves 4-5

2 large garlic cloves
1/2 cup chopped fresh cilantro sprigs
2 tablespoons freshly squeezed lemon juice
3 teaspoons sea salt, divided
1 teaspoon finely grated lemon zest
1/4 teaspoon saffron threads
3 tablespoons extra-virgin olive oil, divided
1 whole 3-4 pound chicken
1 teaspoon freshly ground black pepper

Make the paste:
Combine garlic, cilantro, lemon juice, 2 teaspoons salt, lemon zest and saffron in a mortar with pestle or bowl of a food processor. Smash or grind to a paste. Stir or pulse in 2 tablespoons olive oil. Rub chicken between skin and breast meat and inside cavity with the paste. Rub the outside of the skin with one tablespoon olive oil. Sprinkle with 1 teaspoon salt and black pepper. Place on tray or platter, breast-side up and cover loosely with plastic wrap. Refrigerate at least 2 hours and up to 6 hours. Remove from refrigerator 30 minutes before roasting.

Prepare Chicken:
Prepare grill for indirect medium heat or preheat oven to 450 F. (225 C.)  Place chicken, breast-side up on the grill with a pan below to catch it’s juices. (If roasting in the oven, place chicken in a roasting pan). Close the lid of the grill and roast for 20 minutes. Carefully turn chicken over with tongs. Roast, covered, another 20 minutes. Turn chicken over once more, breast-side up. Continue roasting, covered, 20 minutes. Check to see if chicken is done by carefully cutting skin between breast and thigh. If meat is pink, continue roasting additional 10 – 15 minutes. Chicken is cooked when meat is no longer pink, and clear juices run from the thigh when pierced with a knife. Remove from heat, cover loosely with foil and let rest 15 minutes before carving.

Barbeque, Denmark, entertaining, Fish and Shellfish, Grilling, Marinades

Grilled Soy and Mustard Marinated Fish Kebabs

July 16, 2010August 7, 2014by Lynda Balslev2 Comments

This weekend we are hosting my husband’s extended family for a dinner. Whenever we visit Denmark we do this at least once. Each time, I try to make food that they may not ordinarily eat but I know they will enjoy. Danish cuisine is simple, reflecting Scandinavian understatement while influenced by long winters and finicky summer weather. As a result, menus are usually limited and repetitive, taking full advantage of fresh food on hand before its fleeting season disappears. When I cook in Denmark, I like to prepare equally simple and seasonal food, while introducing additional flavors, spices and combinations not usually served in Danish homes.

This recipe for Grilled Soy and Mustard Marinated Fish Kebabs is my go-to recipe for grilling fish. It’s easy to make and somewhat unusual with the addition of grated onion, which adds sweetness and texture to the marinade which is rounded out with salty soy sauce and sharp mustard. Simple, fresh and a little different – this will be perfect for the barbeque and entertaining this weekend.

Grilled Soy and Mustard Fish Kebabs

This marinade suits most firm-fleshed fish on the grill, such as swordfish, salmon, halibut, or tuna. Serves 6.

1 medium yellow onion, grated, with juices
1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
2 1/2 pounds thick fleshed fish (salmon, halibut, swordfish, tuna) cut in 1 1/2″ chunks
Optional: 1 large red onion, 1 red and 1 yellow pepper, cut in 1 inch pieces
Italian flat leaf parsley for garnish

Pre-soak 12 bamboo skewers in hot water 30 minutes before using.
Combine onion, olive oil, soy sauce, lemon juice, mustard and pepper in a large bowl; whisk together. Add fish to marinade and toss gently to coat. Refrigerate at least one hour and up to 3 hours.
Prepare grill for medium-hot heat or broiler. Thread 4 pieces of fish on each skewer, alternating with pepper and onion pieces if using. Discard marinade. Grill over direct heat, turning, until fish is charred and just cooked through, about 8 minutes. Arrange on a platter and garnish with parsley sprigs.