recipe – Page 64 – TasteFood

Autumn, Fall, Chicken, Main Course, Poultry

Skillet Chicken with Rice and Vegetables

September 19, 2009July 30, 2014by Lynda Balslev6 Comments

“This tastes like chicken soup without the soup,” declared my daughter as she tucked into a weeknight dinner of chicken and rice. It was cool and cloudy outside, an unusual event in Northern California, where any rain in September warrants breaking news on the television. As many of you know, I am a New England girl at heart. Even when I was living in Europe for nearly 2 decades, I managed to end up in countries and regions where fog, rain, and cold weather featured prominently in the weather report, and I didn’t mind at all. I married a Dane whose country prides itself on its dismal weather 9 months of the year. Autumn weather brings out the best in my mood. The finicky, blustery, invigorating climate sends me outdoors for cool fresh air and the spray of rain and then back inside for cozy clothes, warm fires and comfort food. Inclement weather, to me, is like the proverbial other shoe to drop. It balances out the sunshine and warmth of summer, and shows off the other side of Mother Nature.

So, now that I find myself living in California, otherwise known as the land of eternally blue skies and incessantly bright sunshine, I must seize my fall moments when I can. This brings me to Chicken with Rice and Vegetables. Due to the wild and unexpected display of crazy weather and freakish nature last week in Marin County (a.k.a. sprinkles and clouds) I embraced that other shoe, so to speak. After taking a brisk run outside in the forest, I lit a fire in our fireplace, donned fluffy houseshoes and a fleece pullover, and proceeded to make a cozy one pot dish for a family dinner. The result was what I would consider a compliment in the comfort food category by my daughter and an apt description of this homey skillet chicken and rice dish. The other result was the hot flashes I experienced due to overdressing in fleece and fluff for the 10 F. temperature drop in the air outside.

Chicken with Rice and Vegetables
Mild and comforting, this is food that will please children and adults alike.The results will be more dry like a paella, not a stew.

Serves 4-6

4 large chicken breasts, with skin
Salt and freshly ground black pepper
3 tablespoons olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
2 carrots, cut in 1/4″ slices
2 celery ribs, cut in 1/2″ slices
1 poblano pepper, or green bell pepper, stemmed, seeded, cut in 1/2″ pieces
2 vine ripe tomatoes, halved, stem and seeds removed, cut in chunks
1 teaspoon dried thyme, or 1 tablespoon fresh thyme
1/2 teaspoon dried oregano
1 turkish bay leaf
1 1/2 cups long grain rice
3 cups chicken stock
1 cup shelled peas or frozen peas
Thyme sprigs for garnish

Season chicken breasts with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken skin-side down. Cook until golden brown, about 4 minutes. Turn and cook 2 more minutes. Remove from skillet and set aside on plate.
Add 1 tablespoon olive oil to skillet. Add onion and sauté until tender over medium heat, 2 minutes. Add garlic and sauté one minute. Add carrots, celery, pepper. Sauté until colors brighten and vegetables begin to soften slightly, 2 minutes. Stir in tomatoes, thyme, oregano, bay leaf, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Add rice and cook, stirring, one minute. Add stock. Return chicken to pot and arrange in one layer over rice and vegetables. Cover, reduce to simmer, and cook until chicken is cooked through, 12-15 minutes. Remove chicken from skillet. Place on plate and tent with foil to keep warm.
Add peas to rice, cover and continue to cook until rice is tender, approximately 5-8 more minutes. Add additional salt and pepper, to taste. Fluff rice and vegetables with a fork and return chicken to skillet. Garnish with fresh thyme sprigs and serve.

Appetizers, Cookbooks, Main Course, Summer, Vegetarian, Wine and food pairings

Easy Late Summer Dinner: Tomato Tart

September 12, 2009July 30, 2014by Lynda Balslev4 Comments

Early September brings beautiful tomatoes, their sunny colors cheerily keeping autumn at bay, reminding us that summer is not yet finished. Sweet, juicy, sunkissed heirlooms, early girls, and cherries promise to bring a little sunshine to our dinner plates while the days grow shorter, cooler and crisper.

This tomato tart is an easy, light dinner for a busy weekday night that takes advantage of the kaleidescope of cherry tomatoes falling in our gardens and showcased in the market. The tart’s ease of preparation is, in part, due to the usage of store-bought frozen puff pastry dough. I confess that as much as I try to homemake everything, homemade pastry (unless made well ahead of time and frozen) doesn’t conveniently figure into a spontaneous week night meal. Fortunately, high quality frozen pastry dough is available in many stores. I buy mine at Whole Foods, and while the price is not cheap, I see it as a break-even when considering the cost of the ingredients and time I would need to make it myself.

Tomato Tart
Serves 4 as a light meal or 6-8 as a side dish

1 sheet (11 oz./300 g.) frozen puff-pastry dough, thawed
1 1/2 lbs. (750 g.) cherry tomatoes, multi-colored if possible, halved lengthwise
1-2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh marjoram

Prepare tart:
Preheat oven to 400 F. (200 C.)

On a lightly floured surface, roll out dough to 1/4″ thickness. Pierce dough all over with a fork, leaving a 1″ border in tact. Transfer dough to a parchment-lined baking tray and refrigerate 15 minutes.
Bake in oven until lightly golden, 12-15 minutes. Remove from oven, but do not turn off heat.

Arrange tomato halves, cut-side up, on crust, leaving the 1″ border clear. Drizzle tart with olive oil. Sprinkle with sea salt and freshly ground black pepper. Return to oven and bake 15-20 minutes, or until crust is golden brown. Remove tart from oven, and transfer to serving platter. Garnish with fresh marjoram (or basil) and serve immediately.

For a complete rustic meal serve with a wedge of soft, runny Camembert or Saint Nectaire cheese, thick slices of pain paysan and a salad of mixed seasonal greens.

Appetizers, Vegetables and Salads, Vegetarian

Fried Zucchini Flowers with Three Cheeses

September 6, 2009July 30, 2014by Lynda Balslev4 Comments

Here is one simple preparation that I will share with you. To begin with some perspective: I rarely deep fry food, and I don’t eat much of it either. However, I have always been intrigued by the deep fried zucchini blossoms on menus, in cookbooks and prominently featured in Italian cuisine. So when I discovered these beautiful, delicate, floppy flowers in colors of gold and ochre at the farmers market I had to buy them.

Once home, I scoured my cookbooks for recipes, all of which required deep frying, ready to give it a go. As my pantry would have it, the only oil I had on hand was olive oil, which is not the best for deep frying. So, back to the books I went, and then I saw Mario Batali’s recipe for fried zucchini blossoms. His are not deep fried, but fried in a skillet in olive oil. Inspired by this recipe, I filled the zucchini flowers with a mixture of three cheeses: creamy goat, nutty Parmigiano-Reggiano, salty Pecorino Romano and a little fresh mint for brightness. I omitted any other accoutrements, so I could taste the fried blossoms straight up. Embellishments would wait for another round.

The results, as you can see, are not the tidy plump courgette purses often pictured in recipes for deep fried blossoms. As my flowers cooked and browned in the pan, some of the filling seeped out, creating a crispy golden crust in the pan. I took care not to let this crust burn, scraping it up as it browned to serve with the flowers. (This crunchy goodness is referred to as the religieuse in cheese-fondue terms, and is considered the prized delicacy at the bottom of the pot.) The end result was a rustic dish of golden brown zucchini blossoms with a crispy cheese garnish. Perfect presentation? Maybe not. Great taste? Absolutely.

Fried Zucchini Flowers with Three Cheeses
Serves 4 as a starter or side dish

8 zucchini flowers
6 oz. soft mild goat cheese
1 egg
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh mint
Salt and freshly ground black pepper

Gently remove the stamens from the flowers.
In a small bowl combine goat cheese, egg, grated cheeses and mint. Add salt and pepper to taste.
Stuff each blossom with 1-2 tablespoons cheese mixture, taking care not to over stuff. Twist blossom ends to close flower.
Heat 2 tablespoons olive oil in skillet over medium-high heat. Place 4 flowers in skillet and cook, gently turning, until flowers begin to brown, 2-3 minutes per side. Transfer to plate. Keep warm.
As cheese seeps out, allow to cook until golden brown. Scrape up cheese and transfer to another plate lined with paper towel.
Repeat with remaining flowers.
Serve zucchini flowers with crispy cheese crumbled over as garnish.

Autumn, Fall, Vegetables and Salads, Vegetarian

Fall Market Salad: Figs and Greens with Honey Vinaigrette

September 3, 2009July 30, 2014by Lynda Balslev3 Comments

This autumnal salad is insired by the fall palette on display at Sundays Farmer’s Market.

Figs and Greens with Blue Cheese and Walnuts
Serves 6

2 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/3 cup (80 ml.) extra-virgin olive oil

8 cups mixed greens such as arugula, oak leaf, mâche
1 cup purple basil leaves
One medium fennel bulb with fronds, tips and end removed, thinly sliced
6 purple figs, quartered
1/2 cup halved walnuts
6 oz. (175 g.) blue cheese such as Roquefort or Forme d’Ambert, cut in 1″ pieces

Whisk red wine vinegar, honey, mustard, garlic, salt and pepper together in a small bowl. Slowly whisk in olive oil in steady stream to emulsify.

Combine greens, basil and fennel in a large bowl. Pour half the vinaigrette over, tossing with hands to combine well. Arrange greens on serving plates. Top with figs, walnuts and blue cheese. Drizzle with remaining vinaigrette to taste. Serve with baguette or pain paysan.

Appetizers, Crostini, Summer, Vegetables and Salads, Vegetarian

Sweet Pepper Bruschetta with Mozzarella

August 31, 2009June 9, 2019by Lynda Balslev3 Comments

Call it impulse shopping: I couldn’t resist the peppers at the Farmer’s Market. It was my Thursday morning run to the market, nice and early to beat the crowd and avoid the scorching summer sun. I was on an efficient mission to purchase ingredients needed only for dinner and not to spend too much money (my history is dismal in both areas.) I breezed through quickly, authoritatively and with discipline, a few simple sacks of greens for a dinner salad lightly gracing my arm. I was nearly finished, my wallet still in tact. And then I saw the pepper table. Sandwiched between the Asian vegetable ladies and the artisan goat cheese vendor, the pepper table stood out like a psychadelic altar to the produce gods. Stacks and stacks of peppers were on display in a confetti of colors. Gnarly sweet red gypsies, smoky green poblanos, shiny purple bells, lantern-shaped habaneros, perky plump red cherries. It was a pepper smörgasbord. I took some pictures, and then I filled my one remaining bag with all kinds of peppers: Anneheim, Fresno, Hungarian, jalapeno, serrano. When the bag was full, I sheepishly asked for another, discarding any previously displayed discipline. I had no idea what I would use the peppers for – I wasn’t thinking; I just had to have them. Luckily, this wasn’t a shoe store.

So, several days later, after putting the peppers to satisfying decorative use in a bowl on my old Provençal farmer’s table, it’s time to eat them. I think I will simply sauté them, because I’ve become attached to the aesthetic qualities of my peppers, and I think this will help retain their vibrant color and structure the best. For an easy dinner tonight, I will make bruschetta topped with the sautéed peppers and melted cheese. If I have any peppers left over, they can be used tomorrow in a pasta salad, a vegetable tian or as a pizza topping.

Sweet Pepper Bruschetta with Mozzarella
Serves 4 as a starter, 2 as a main course

For the bruschetta:
4 – 1/2″ thick slices of peasant or sourdough bread
2 garlic cloves, peeled
2 tablespoons extra-virgin olive oil

For the peppers:
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 1/2 lbs. (800 grams) mixed summer peppers, stemmed, seeded, large peppers cut lengthwise in strips, small peppers sliced horizontally in rings
Salt and freshly ground black pepper
1 buffalo mozzarella cheese, cut in 4 slices
4 tablespoons grated Parmigiano-Reggiano cheese

Garnish:
Extra-virgin olive oil
Fresh basil leaves

Make the bruschetta:
Grill the bread on both sides on a griddle pan or in an oven until toasted golden. Smash each garlic clove with the side of a large kitchen knife. When the bread is grilled, brush each slice with olive oil and rub the smashed garlic over the bread slices. Place on baking sheet.
Heat 1 tablespoon olive oil in skillet over medium heat. Add garlic, and sauté until fragrant, about 15 seconds.
Add peppers and sauté until tender but not too limp, about 10 minutes. Add salt and pepper to taste. Remove from heat.
Spoon peppers over bread slices. Shred one mozzarella slice over each bruschetta. Sprinkle one tablespoon Parmigiano-Reggiano over bruschetta.
Grill in oven until cheese begins to melt, about 1 minute.
Remove from oven and arrange on serving plates. Drizzle lightly with olive oil. Garnish with basil leaves.

Appetizers, Fruit, Vegetables and Salads

Stuffed Figs with Goat Cheese and Prosciutto

August 23, 2009July 30, 2014by Lynda Balslev5 Comments

~
Food is like fashion: It comes and goes with time. There are trends that flash then fizzle, and then there are the little black dresses that withstand the passage of time and are considered classic. Figs with goat cheese and prosciutto are in the little black dress category.

The key to timeless food combinations lies in the origin of the ingredients. Figs, goat cheese and prosciutto (or dried, salted meat) are locally grown and produced products hailing from the hills of the Mediterranean, North Africa and the Middle East where the cuisines naturally reflect locally grown and raised food. No fancy accoutrements needed; this is the stuff of slow food. Whether you call it timeless, more-ish, umami, or simply satisfying, the common denominator is it strikes a primal chord in all of us, bringing us back for more.

This recipe showcases the ancient fig, one of the first plants cultivated by humans. Figs are high in calcium, fiber, potassium and contain many antioxidants. Luscious and honeyed, they are delicate in flavor. Their subtle sweetness is an elegant addition to savory dishes such as pizzas and salads, while their mildness adds refinement to desserts, never tipping the sugar point. Classic, understated and refined – all of the makings of timeless food (and good fashion.)

Stuffed Figs with Goat Cheese and Prosciutto
Makes 12 hors-d’ouevres, or serves 6 as a salad course

12 figs, ripe but not too soft
8 oz./240 g. soft goat cheese, room temperature
6 slices prosciutto, sliced in half length-wise
4 large rosemary sprigs, cut in thirds
Extra-virgin olive oil
Runny honey
Sea salt and freshly ground black pepper

Rosemary leaves for garnish
Arugula or arugula sprouts

Preheat oven to 350 F. (180 C.)

Cut the figs crosswise from the top, halfway down the fruit. Gently separate the quarters to create an opening. Scoop 2-3 teaspoons goat cheese into the opening, without overstuffing. Wrap each fig with prosciutto slice. Arrange figs on baking tray. Lightly drizzle with olive oil. Sprinkle with salt and pepper. Top each fig with rosemary sprig. Bake in oven 25 minutes. Remove and discard baked rosemary sprigs.
Arrange figs on serving platter or individual plates. Drizzle each fig with 1 teaspoon honey. Garnish with fresh rosemary leaves. Serve immediately accompanied with fresh baguette slices.
Optional: Arrange figs on bed of arugula, or garnish platter/plates with arugula sprouts.

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

Provençal Vegetable Tian with Goat Cheese and Basil Coulis

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

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

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

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

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

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

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

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

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

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

Barbeque, Desserts, Fruit, Grilling, Summer

Grilled Nectarines and Apricots with Greek Yogurt, Honey and Thyme

August 12, 2009July 31, 2014by Lynda Balslev3 Comments

It’s the final stretch of summer, and the month of August is digging in its heels as autumn approaches. The days are slow and lazy, as the summer sun falls a little lower in the sky, casting lavender and peach hues in the steamy horizon. Life is simple, and food is easy, cool and sweet, especially in the fruit department. Eliptically shaped watermelons, weighing more than a stuffed picnic basket, are cut up and slurped for their refreshing liquid and sweetness. Ripe cantalope melons vie for attention, equally sweet and easy to eat – either dressed up, all fancy, on a plate with salty prosciutto or simply eaten by the wedge. Stone fruits stack our bowls: Nectarines, peaches, apricots and plums mingle in teetering piles, perfumed, tangy, and juicy, begging to be eaten with the promise of a quick pick-me-up when the heat wilts our energy and appetite. Summer eating doesn’t get better than this with no fuss and no kitchen heat. In fact, the only heat action, beyond the sun, is on the barbeque, where, not surprisingly, many of these fruits are quite compatible with our favorite summer activity: grilling.

Grilling fruit is not about cooking, but intensifying the flavor and sweetness of the fruit. The grilling process enhances the fruit as the natural sugars begin to caramelize while the fruit browns. Many types of fruit can be grilled, such as melon, stone fruit, pineapple, mangoes, apples and pears. Have fun experimenting, remembering to lightly oil the fruit before grilling and not to let the fruit blacken too much, because it will become bitter. Grilled fruit can be used with sweet and savory dishes, incorporated into salads and salsas or starring in a dessert such as this:

Grilled Nectarines and Apricots with Greek Yogurt, Honey and Thyme
Serves 6

3 nectarines, halved, pitted
6 apricots, halved, pitted
Vegetable oil
Whole milk Greek-style yogurt, room temperature, stirred to soften
Honey
Thyme sprigs

Prepare grill for medium-hot heat. Halve the fruit and remove the pits. Lightly oil the cut side of the fruit. Place cut side down over direct medium-hot heat. Cook until char marks appear, 3-4 minutes. Arrange fruit, cut-side up, on plates. Serve with a spoonful of Greek yogurt. Drizzle yogurt and fruit with honey. Garnish with thyme sprigs.

Appetizers, Fish and Shellfish, Travel

Shrimp Spring Rolls with Coriander and Mint and Chili-Peanut Sauce

August 6, 2009July 30, 2014by Lynda Balslev3 Comments

Rule of thumb: When traveling to far flung destinations, eat as the locals do.

This has merit for several reasons. First (and clearly stating the obvious) if you are in France, for goodness’ sake, eat French. This is, after all, where you will find the authentic real deal. Second, when far off the beaten path (for instance, the garden route along the south coast of South Africa circa mid-90’s) steer clear of restaurant establishments that offer such delicacies as Authentic Tex-Mex! or Authentic Japanese Sushi! Same principal yet the inverse: this is far from authentic and far from the real deal. And, if you do find yourself far from home, hungry and homesick for a taste of your favorite neighborhood ethnic cuisine and succumb to the temptation, beware that, quite likely, you will be supremely disappointed.

This raises an interesting challenge of living abroad. Some of the wonderful aspects of the expatriate lifestyle are experiencing other cultures, tasting the local food, celebrating the different traditions. For all the experiences and pleasures, however, there can be moments when you simply crave the ribs from Redbones, the tacos from Olé Grill or the dim sum from China Pearl – your old favorite haunts, thousands of miles away and sadly ignorant of your self-imposed exile. During these unsympathetic, nostalgic and hungry moments, I learned that the best way to satisfy my craving was to make the dish myself.

This recipe for Shrimp Spring Rolls with Coriander and Mint is a result of my DIY culinary curve while living in Europe in the nineties. Unable to find a decent version in the restaurants, I learned to make these fresh, crispy, toothsome Vietnamese-inspired spring rolls at home. They are not cooked, but wrapped in rice paper and rolled up, stuffed and bulging with fresh mint and coriander, carrots, shrimp and vermicelli noodles. Dipped in a sweet and spicy chili-peanut sauce, these rolls are positively addictive and perfect food for the hot summer weather – and a perfect tonic to a homesick expat.

Shrimp Spring Rolls with Coriander and Mint and Chili-Peanut Sauce
Makes 8

Remember that the key to a good roll is to have a balance of sweet, savory, heat and salt in the ingredients and to combine a variety of textures for a satisfying bite. Be sure to prepare all the ingredients in advance, so that when you are ready to assemble the rolls, everything is in place.

3 oz. vermicelli rice noodles
2 tablespoons rice vinegar
1 teaspoon sugar
1/2 teaspoon salt
8 (eight inch) rice paper rounds
4 Boston lettuce leaves, ribs removed, halved
1 cup shredded carrot
1 bunch coriander leaves, about 1 cup
1 bunch mint leaves, about 1 cup
1 english cucumber, peeled, seeded, cut in matchsticks
4 scallions, cut length-wise in julienne strips
1 serrano chile, stemmed, seeded, cut in julienne
15 medium cooked shrimp, peeled, halved horizontally

Chili-Peanut Sauce for dipping

Make Spring Rolls:
Place noodles in a wide bowl. Pour hot water over to cover. Let stand 15 minutes. Drain well in a colander. Toss with rice vinegar, sugar and salt.
While the noodles are soaking, prepare all of the ingredients, so that the spring rolls are ready to assemble.
Pour warm water into a shallow pan. Immerse one rice paper round in water until pliable, about 30 seconds. Remove and spread on a plastic cutting board. Blot dry with a towel.
Arrange a lettuce leaf half over the bottom half of the rice paper round, taking care to leave a 1″ border along the edge.
Top lettuce with 1/4 cup rice noodles, arranging them horizontally over.
Top noodles with a line of shredded carrot, coriander and mint leaves, cucumber, scallions and chile.
Fold bottom of rice paper over filling and begin to roll up tightly. At halfway point arrange 3 shrimp halves horizontally over the crease, then fold in the ends and continue rolling.
Transfer roll, seam-side down to a plate and cover with damp towel. Repeat with remaining rolls. (Adjust ingredient amounts to taste and to ensure the roll is plump and full, while still allowing it to be folded in and sealed.)
Spring rolls can be made 4 hours in advance. Cover with damp paper towels and plastic wrap and refrigerate. Serve with Chili-Peanut Sauce.

Chili-Peanut Sauce

2 garlic cloves, minced
3 tablespoons creamy peanut butter
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 teaspoons sweet chili sauce

In a small bowl, whisk together all ingredients. Set aside. Can be made one day in advance.

Tip: If you have left over filling ingredients and sauce, try tossing them together in a bowl for a light Asian Rice Noodle Salad with Chili Peanut Dressing. It works!

Denmark, Desserts, gluten-free

Danish Red Berry Soup with Cream

July 17, 2009September 29, 2014by Lynda Balslev6 Comments

A few reasons why I like Denmark:

1. I arrive in Copenhagen with a terrific sore throat and low grade fever. My 83 year-old father-in-law sizes up my condition and states that a shot of Gammel Dansk (schnaps) will cure me.
2. Shortly thereafter, I speak on the phone with my sister-in-law who happens to be a surgeon in a nearby hospital. She hears that I am under the weather, and tells me that there are studies that support drinking red wine or rum or Irish coffee in reasonable amounts (her words) to offset a virus.
3. I go to the doctor-on-call to have a strep test, and he takes a swab, acknowledges there is definitely something going on in the back of my throat, and says that in Denmark they do these tests only to decide whether it is absolutely critical to take an antibiotic to cure an ailment. Result: I have a virus, therefore no antibiotics. (I personally support this philosophy.) He then suggests rest and prescribes red wine with dinner.
4. I return to my father-in-law’s house, and my 10 year-old daughter is helping him make dinner, cleaning potatoes, while he fries homemade frikadeller (meat patties) which are his singular specialty in the food-making department to serve us, his guests, for dinner. She then tells me she would like to pick all the ripe gooseberries, raspberries, black currants and wild strawberries in his rambling garden and make Rød Grød med Fløde or Danish Red Berry Soup for our dessert. She then adds that the berries will help to heal my cold, because that is how things work. I agree with this, too.

Danish Red Berry Soup with Cream
Rød Grød med Fløde

Serves 4-6

2 1/2 lbs. mixed summer berries, such as strawberries, raspberries, blackberries, blueberries, red and black currants
1/2 cup sugar
1 tablespoon fresh lemon juice
Whipped cream or crème fraiche
Mint leaves for garnish

In a heavy medium-sized saucepan combine berries and sugar. Heat over medium heat until sugar dissolves and berries release their juices, about 15 minutes. Remove from heat. Stir in lemon juice. Cool and refrigerate at least 2 hours and up to 8 hours before serving. Serve with whipped cream or crème fraiche. Garnish with mint leaves.

Note: Any combination of berries may be used. Depending on the combination and acidity of the berries, additional sugar may need to be added. Try to include black currants, if you can, as their firm texture and astringency add extra complexity to the sweet soup.