recipe – Page 65 – TasteFood

Grilling, Vegetables and Salads, Vegetarian

Grilled Ratatouille Salad

July 13, 2009July 30, 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, onions and peppers with tomatoes on the stove in the traditional Niçoise fashion, try grilling all of them on the barbeque. Bright, colorful, and pleasantly charred, this 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: Add feta cheese and kalamata olives to the grilled vegetables 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/aubergine, cut horizontally in 1/2″ thick slices
2 large red onions, cut horizontally in 1/2″ thick slices
2 thin zucchini/courgettes, 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
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
Salt and freshly ground black pepper

Soak skewers 30 minutes before grilling. Preheat grill or oven. Thread tomatoes on skewers. Arrange all the vegetables and tomato skewers on a large baking sheet. Lightly drizzle with olive oil, and toss to coat thoroughly. Sprinkle with salt. Grill vegetables on barbeque until nicely browned and just cooked through. (Or grill in one layer in oven, turning once.)

Allow vegetables to cool slightly. Remove tomatoes from skewers and place in large bowl. Cut eggplant, onions, zucchini, squash and peppers in 1″ pieces. Add to bowl with tomatoes. Toss vegetables with 2-3 tablespoons olive oil, balsamic vinegar, garlic, parsley, basil. Add salt and pepper to taste. Serve warm or at room temperature, garnished with extra parsley and basil leaves.

Barbeque, Grilling, Vegetables and Salads, Vegetarian

Roasted Potatoes with Garlic, Mint and Lemon Zest

July 8, 2009July 30, 2014by Lynda Balslev2 Comments

Roasted potatoes are meat’s best friend. I serve these potatoes frequently when it’s summer and fresh mint is abundant. The grill is always going, and this recipe is a perfect accompaniment with grilled meat, chicken and fish. Toss the warm potatoes when they come out of the oven with the crushed garlic, lemon zest and mint, and let the heat of the potatoes coax the aroma out of the garlic, lemon and mint. Serve immediately or allow to cool slightly before eating.

Roasted Red Potatoes with Garlic, Mint and Lemon Zest

2 lb. (1 kg.) baby red potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 garlic cloves,
1 teaspoon finely grated lemon zest
1/4 cup fresh mint, chopped

Preheat oven to 375 F. (190 C.)
Toss potatoes with 1 tablespoon olive oil, salt and pepper. Arrange in one layer in a baking pan. Roast in oven one hour. Transfer potatoes to serving bowl. Toss with 1 teaspoon olive oil, garlic, lemon zest and mint. Serve immediately or slightly cooled.

Appetizers, Farmers Market, Fish and Shellfish, gluten-free, Italy, Main Course

Sautéed Garlic Shrimp with Minted Pea Purée and Pecorino

July 3, 2009July 30, 2014by Lynda Balslev1 Comment

English peas are nature’s superior answer to fast food. Sweet and crisp, they taste best popped straight from the shell into the mouth; no need to bother with cooking. At this time of year peas are abundant, and when I go to the farmers’ market I find myself using up all of my spare money on brown bags overflowing with peas. Today was no different: I came home from the market with several pounds of peas, cascading out of their overstuffed bags, mingling with bunches of fresh mint, chives, and edible kale flowers. Once home, I quickly confiscated a singular bag to stash away and later transform into a pea puree while the rest of the family and visiting friends grabbed handfuls of peas as they passed through the kitchen.

The pea puree is delicious as is, but my favorite way to serve it is with shellfish. The briny sweetness of shrimp, scallops or lobster is a perfect compliment to the sweetness of the peas, while the pearly coral colors of the shellfish contrast beautifully with the vivid green pea color. I like to present the following recipe in small glasses or demi-tasse cups with the shellfish perched on top.

Sautéed Garlic Shrimp with Minted Pea Purée and Pecorino
Serves 8 as an appetizer

2 cups shelled English peas
4 tablespoons extra-virgin olive oil
2 tablespoons grated Pecorino Romano cheese
2 tablespoons finely chopped fresh mint
Salt and freshly ground black pepper

½ teaspoon dried chili flakes
1 large garlic clove, minced
16 large shrimp, peeled with tails intact, deveined
2 tablespoons dry white wine

Pecorino Romano shavings
Freshly ground black pepper
Olive oil

Fresh chives for garnish
Kale flowers (optional)

Prepare Pea Purée:
Bring 4 cups of water to a boil in a large saucepan. Add 1 teaspoon salt and the peas. Reduce heat and simmer until peas are tender. Remove from heat; drain peas, reserving 1 cup cooking liquid.
Combine peas and 1/4 cup cooking liquid in food processor and purée until smooth. Add more water to desired consistency. Transfer to bowl. Stir in 2 tablespoons olive oil, Pecorino and fresh mint. Season to taste with salt and pepper. Keep warm.

Prepare Shrimp:
Heat 2 tablespoons olive oil in a sauté pan. Add garlic and chili flakes. Cook, stirring, until fragrant, about 1 minute. Add shrimp in one layer and cook, turning once, until pink on the outside and opaque in the center, about 1 minute per side. Add wine and cook 30 seconds to allow alcohol to evaporate. Remove from heat. Divide warm pea purée among 8 demi-tasse cups or martini glasses. Arrange 2 shrimp over purée. Top with Pecorino shavings, freshly ground black pepper and drizzle olive oil over. Garnish with chives and edible flowers.

Barbeque, Condiment, Grilling, Vegetarian

Harissa

July 1, 2009July 30, 2014by Lynda Balslev4 Comments

It’s the little things that can sometimes make a big difference. Harissa is one of my favorite “little” condiments that features on our table, especially during grill season. Until now, I have only referred to it as a link in other recipes, but it’s high time that harissa gets its own post.

Harissa is a Middle Eastern condiment that is a blend of roasted peppers, chiles, garlic and ground spices. Savory, sweet, and hot, it adds a fresh and fiery component to grilled meat, fish, and chicken. Mix it in with rice dishes and tabbouleh, soups and dips, or simply eat it with a spoon. It elevates anything it garnishes and is guaranteed to fire up your tastebuds.

Harissa
Makes about 2 cups

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 red bell peppers, roasted, peeled and seeded, coarsely chopped
2-3 small red serrano chiles, stemmed, minced with seeds
3 garlic cloves
2 tablespoons olive oil
Sea salt and freshly ground black pepper, to taste

Fresh coriander and/or mint leaves

Toast cumin seeds, coriander seeds, and caraway seeds in a dry skillet over medium heat until aromatic, about one minute. Transfer to a mortar with pestle. Grind seeds to a fine powder.
Combine ground seeds, red peppers, chiles, garlic and olive oil in bowl of food processor. Process until smooth, adding more olive oil, if necessary, to desired consistency. Add sea salt and pepper to taste.
Let sit at least one hour and up to 24 hours before serving. (Refrigerate before use.)
Serve garnished with coriander or mint leaves.

Tip: Adjust the heat to your taste by omitting or adding the seeds and membrane of the chiles. Remember that there should be some heat to Harissa.

Appetizers, Soups and Stews, Vegetarian

Gazpacho – a Hot Weather Friend

June 27, 2009July 30, 2014by Lynda Balslev3 Comments

Oh my, it is hot. How hot? Well, I have been told it will reach 100 F. today (38C!) I am positive that right now my kitchen is pushing 125 F. Now, for those of you who do not know me, I am not a hot-weather person. My idea of a dream existence is to own a lovely stone house in the south of France and live there year-round except in the summer, when I would head north. I don’t even mind rain from time to time. It’s the reverse of the natural order of things, I know, but my DNA is just not programmed to sustain the heat. I have come to expect the usual summer hot spells, but lately I have been lulled into ignorant bliss by a long stretch of clear, cool, breezy autumn-like weather. I’ve been smiling ear to ear like a fleece-clad cheshire cat, enjoying wind blown hikes with rosy cheeks and watering eyes, while back home, I read sympathetically about the heat in further-flung-regions.

So, just when I begin to believe that this will be the summer norm, I find myself facing triple digit temperatures. I suspiciously wonder if the high heat has been lurking and gleefully rubbing it’s sweaty hands all along, plotting and waiting to pounce as soon as I let my guard down. Well I can roll with the punches. I am now unpacking my small hot weather clothing that I have just packed for a trip to a hot futher-flung-region. I am hiking only at the crack of dawn, and any water related locales have become the preferred destination. And, for sure, the oven is off limits in the house, while all food I prepare comes from my repertoire of recipes that I turn to in extreme heat.

One such recipe is my version of gazpacho, a puréed tomato-based soup from Spain, served cold. I call it a liquid salad, because, if you glance at the ingredients, that is very much what it is. My version involves no puréeing, because I love the toothsome texture of the diced vegetables, fresh and satisfying to the bite. Their colors mingle with their natural juices in a cool, thirst-quenching soup of tomato, making this a festive and refreshing dish to present – one of the few un-wilted looking items in my kitchen at the moment. The selection of vegetables can be varied. I stray from the conventional gazpacho and add carrot for its color and sweetness and fennel bulb for its anise flavor and crunch. This is a perfect liquid salad for a hot summer day.

Gazpacho
Serves 4-6

1 quart or 1 liter tomato juice
1 organic cucumber with skin, seeded, diced
1 large red onion, finely chopped
3 tomatoes, diced, with juices
1 carrot, peeled, finely diced
1 fennel bulb, fronds and outer pieces removed, finely diced
1 red or yellow bell pepper, seeded, ribs removed, diced
1 jalapeno pepper, finely chopped
1 garlic clove, minced
1 teaspoon ground cumin
Juice of one lemon and one lime
1 tablespoon extra-virgin olive oil
Dash of tabasco sauce
Salt and freshly ground black pepper, to taste

1 generous handful fresh cilantro/coriander chopped

Combine all of the ingredients except cilantro in a large bowl. Adjust seasoning to taste. Cover and chill at least one hour before serving. (Can be made up to 6 hours in advance.) Stir in cilantro before serving. Garnish with cilantro or parsley leaves.

Serving suggestions: Top gazpacho with diced avocado and serve with tortilla chips.

Appetizers, Italy, Vegetables and Salads, Vegetarian

Grilled Eggplant and Heirloom Tomato Stacks with Basil and Tomato Coulis

June 23, 2009July 30, 2014by Lynda Balslev9 Comments

Eggplants love the grill, and I love to grill eggplants – or aubergines as they are so elegantly referred to in other countries. Eggplants comes in many sizes and shapes, while the most common variety is the plump, pear-shaped and, well, aubergine colored vegetable found year round in our markets.

When it comes to the barbecue the versatile, yet subtle, eggplant is the workhorse of grilled vegetables. Its mellow, buttery flavor and firm texture lends well to the barbecue, as it hold its shape during grilling and serves as a perfect vehicle for spicy, smoky, flamboyant flavors. Eggplants may be simply prepared with olive oil, salt and pepper and served in stand-alone fashion – or tossed with a medley of Provençal-style vegetables as a grilled accompaniment to meat and fish. Cut in planks, and use as a vessel for a dollop of creamy tsatsiki for an easy crowd-friendly appetizer – or stack grilled slices with tomato, basil and goat cheese for an impressive beginning to a dinner.

This recipe is easy to prepare, delicious and fresh to eat. The smoky eggplant combines beautifully with cool garlicky goat cheese, juicy sweet tomatoes and crisp fresh basil leaves. Serve as an elegant appetizer or on a bed of arugula for a dramatic salad.

Grilled Eggplant and Heirloom Tomato Stacks with Basil and Tomato Coulis

Makes 8 stacks

1 to 2 narrow, firm eggplants, sliced horizontally 1/4-inch thick to yield 16 slices
Extra-virgin olive oil
Salt and freshly ground black pepper
1 1/2 cups soft goat cheese
1 garlic clove, minced
2 large heirloom tomatoes, sliced horizontally 1/4-inch thick to yield 8 slices
16 large basil leaves
1/4 cup finely grated Pecorino Romano cheese
1 cup tomato coulis (see below)

Prepare Eggplant:
Preheat oven broiler or prepare grill. Lightly brush eggplant slices on both sides with olive oil. Sprinkle with salt and pepper. Arrrange on baking tray and broil in oven, turning once, until golden brown, about 3 minutes per side. (Or grill over direct medium heat until charred and tender, turning once, 6 to 8 minutes). Transfer to plate to cool.

Arrange Stacks:
Whisk goat cheese, garlic, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a small bowl.
Arrange 1/2 of the eggplant slices on a platter. Spoon 1 to 2 teaspoons goat cheese over the eggplant, then top with 1 basil leaf. Place a tomato slice over the basil and spread 1 to 2 teaspoons goat cheese over the tomato. Place a second eggplant slice over the goat cheese. Top with one teaspoon goat cheese and basil leaf. Lightly drizzle 2 to 3 teaspoons Tomato Coulis over and around the eggplant stack. Garnish with one teaspoon grated Pecorino Romano cheese. Serve immediately.

Tomato Coulis:
Makes about 1 cup

1 pound ripe plum tomatoes, peeled and seeded (see below), coarsely chopped
1 small garlic clove, minced
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

Combine tomatoes, garlic and olive oil in bowl of food processor. Process until smooth. Add salt and pepper. Let stand at room temperature for one hour before serving. (Coulis may be made one day in advance. Cover and refrigerate). Serve at room temperature.

Cooking Class – How to Peel and Seed a Tomato:

1. Take a paring knife and cut out the stem: Make shallow incisions around the stem and scoop out the stem.
2. With same knife, make a shallow X-incision in bottom of tomato.
3. Bring a saucepan of water to a rolling boil. Plunge tomato into water for 10 seconds. Remove and submerge in a bowl of ice water.
4. Remove the cooled tomato from the water. Peel away skin.
5. To seed the tomato, cut the tomato in half. Use your fingers to scoop out seeds.

Appetizers, Vegetables and Salads, Vegetarian

Fattoush Salad

June 14, 2009July 30, 2014by Lynda Balslev2 Comments

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Fattoush is a Middle Eastern salad made with fresh garden vegetables and toasted bread. It’s similar in concept to the Italian bread salad, panzanella, a traditional rustic recipe using day-old bread tossed with salad and “refreshed” with dressing. Fattoush has a significant Middle Eastern influence, with the addition of sumac which gives the salad its characteristically sour flavor, as well as feta cheese, kalamata olives, parsley, coriander, and mint.

Fattoush Salad

Toasted pita bread adds an addictive crunch to this salad. When the grill is going, I like to grill the pita for extra flavor. Serves 4-6 as a light main course or 6-8 side salads.

For the vinaigrette:
1 small garlic clove, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried cumin seed
1/4 teaspoon dried sumac
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup extra-virgin olive oil

For the salad:
2 large pita breads
2 cups arugula leaves
1 head romaine lettuce, washed
1 small bunch (about 1/2 cup) Italian parlsey leaves
1 small bunch (about 1/2 cup) fresh cilantro/coriander leaves
1 small bunch (about 1/2 cup) fresh mint leaves
1 pint cherry or grape tomatoes, halved lengthwise
1/2 English cucumber, quartered lengthwise, thinly sliced
1 small red onion, thinly sliced
1 cup kalamata olives
1/2 cup crumbled feta cheese, plus extra for garnish

Prepare the vinaigrette:
Mix all of the ingredients, except the olive oil, together in a small bowl. Whisk in olive oil in a steady stream until emulsified.

Prepare salad:
Preheat oven broiler. Brush pita bread with olive oil. Sprinkle with a little salt and pepper. Cut each pita circle in 6 triangles. Toast in oven, turning once, until crispy and golden. Remove from heat and cool. Break into pieces.
Toss two-thirds of the pita with the arugula, romaine, parsley, cilantro and mint in a large bowl. Scatter the tomatoes, cucumber, onion, olives and feta over the salad. Drizzle with half of the dressing and toss to combine. Add additional vinaigrette to taste. Serve garnished with extra feta.

Greece, Kitchen Table Philosophy, Main Course, Meat, Vegetables and Salads, Wine and food pairings

My Big Fat Greek Dinner

June 8, 2009August 30, 2019by Lynda Balslev2 Comments

When it’s hot outside, the food I crave is Greek. These Greek-inspired lamb kebabs are packed with herbs, spices and the heat of cayenne. They are positively addictive and perfect for a party and easy entertaining. Nearly everything can be prepared in advance, and a barbeque is required. What more could you ask for? Oh, yes: Good friends, great wine and perhaps a little Ouzo.

To complete the menu, serve these spicy, more-ish kebabs with smoky, Middle-Eastern harissa and creamy, garlicky tsatsiki. Accompany with a greek salad brimming with garden fresh vegetables, feta cheese and kalamata olives and roasted potatoes. By the end of the meal your tastebuds will be singing, and your guests will be begging for more.

Grilled Spiced Lamb Kebabs
Makes 16

16 small bamboo skewers, pre-soaked in water for at least 30 minutes

Lamb kebabs:
2 pounds ground lamb
1 medium yellow onion, finely chopped, about 1 cup
4 garlic cloves, minced
1/2 cup finely chopped fresh mint
1/2 cup finely chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon cayenne
Extra virgin olive oil for brushing

Garnishes and accompaniments:
Fresh mint leaves
Pita bread
Tsatsiki
Harissa sauce

Combine all the kebab ingredients in a bowl and mix well. Gather a small handful of the meat in your hand and form it lengthwise around a skewer so that the meat is covering 3/4 of the skewer. Place on plate or tray.
Repeat with remaining meat and skewers. Lightly brush the kebabs with olive oil. (The skewers can be assembled up to 6 hours in advance. Cover with plastic wrap and refrigerate. Remove from the refrigerator 30 minutes before grilling.)

Grill the skewers over medium-high heat or broil in the oven turning to brown all sides and cooked through the centers, about 10 minutes. Arrange on a serving platter and garnish with fresh mint leaves. Serve with pita bread, tsatsiki, and harissa sauce.

Italy, Main Course, Pasta, Wine and food pairings

Spaghetti alla Norma: Sicilian-Style Pasta with Eggplant, Tomatoes, Basil and Ricotta

June 4, 2009July 30, 2014by Lynda Balslev4 Comments

This divine Sicilian pasta dish often elicits the question: Who is Norma? Theories abound, and one of them is that the dish was named in honor of Bellini, a native of Catania, Sicily. Bellini’s opera “Norma” was so popular with his compatriots, that it inspired the creation of a new superlative – una vera Norma – to sing praise of any good deed or object. Years later, the author Nino Martaglio tasted this traditional dish from Sicily and was so delighted by it that he called in Spaghetti alla Norma. You will agree that this dish is una vera Norma.

Sicilian-Style Pasta with Eggplant, Tomatoes, Basil and Ricotta – Spaghetti alla Norma
Serves 4

1 large firm eggplant (aubergine)
Extra-virgin olive oil
Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil
I small yellow onion, finely chopped
2 garlic cloves, minced
1 28 oz./800 g. can Italian plum tomatoes
2 teaspoons dried oregano
Pinch of sugar

1 lb./500 g. dried spaghetti

1/2 cup shaved Ricotta Salata or Pecorino Romano cheese, plus extra for garnish
Handful fresh basil leaves
Fresh buffalo mozzarella, cut in slivers

Prepare the eggplant:
Trim ends. Cut horizontally in 1/4″ slices. Arrange in one layer on baking tray. Brush with olive oil and sprinkle with salt and pepper. Grill in oven, turning once, until browned and softened. Remove. Cut the slices in thirds. Set aside.

Prepare tomato sauce:
Heat two tablespoons olive oil in skillet over medium-high heat. Add onion and sauté until it begins to give off juices, about 2 minutes. Add garlic and sauté one minute. Add tomatoes with juices and oregano. Simmer 10 minutes, stirring to break up tomatoes. Add sugar. Stir in eggplant slices and simmer additional 10 minutes. Season with salt and pepper to taste.

While the sauce is cooking, bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain. Return spaghetti to pot and add eggplant mixture. Add 1/2 cup ricotta salata. Toss to combine. Serve garnished with fresh basil leaves, slivers of buffalo mozzarella cheese and extra ricotta salata.

Food Blog Events, France, Main Course, Paris

Bistro-Style Skirt Steak with Sautéed Shallots – Bavette aux Echalotes

May 31, 2009July 21, 2020by Lynda Balslev6 Comments

I became familiar with bistros while living in Paris and Geneva for 10 years. Found in every neighborhood, the bistro was the go-to restaurant for consistently delicious food. Welcoming, bustling, and casually elegant, the bistro was home away from home: soothing in its predictability, its comforting ambience, and its dedicated timelessness. Now, years later, there isn’t a bistro in our neighborhood, but it’s the cuisine I seek out in restaurants and enjoy making at home.

Skirt steak with shallots or Bavette aux Echalotes is a classic item featured on bistro menus. The less expensive and very tasty cut of meat is pan-fried on the stove and then served heaped with sautéed, caramelized shallots. It’s quick to prepare, delicious to eat, and economical on the wallet. Perfect bistro fare.

Bistro-Style Skirt Steak with Sautéed Shallots – Bavette aux Echalotes

Serves 4

1 skirt steak, about 2 pounds (1 kg.) cut crosswise into 4 pieces
4 tablespoons olive oil
3 tablespoons unsalted butter
8 large shallots, peeled, thinly sliced
1/3 cup (80 ml.) red wine vinegar
2 teaspoons fresh thyme leaves, plus extra for garnish
Sea salt
Freshly ground black pepper

Prepare the steak:
Use two skillets (or cook in two batches): Heat one tablespoon each of olive oil and butter in each skillet over medium-high heat. When the butter is melted and bubbling, add 2 steaks to each skillet, making sure they fit in one layer without overcrowding. Cook, turning once, until seared and cooked through to your desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a platter and tent with foil to rest.

Prepare the shallots:
Add one tablespoon olive oil to each skillet. Divide the shallots between the two skillets and sauté over medium heat until wilted and tinged golden brown, about 8 minutes. Combine the shallots in one skillet. Add the red wine vinegar and cook until the liquid is absorbed, about 2 minutes. Add the remaining 1 tablespoon butter, the thyme, and any accumulated juices from the meat. Stir to blend and melt the butter, then remove from the heat and season to taste with salt and pepper. Arrange the steaks on individual plates or serving platter. Spoon the shallots over and garnish with fresh thyme.