side dish – TasteFood

gluten-free, Vegetables and Salads, Vegetarian, Winter

Balsamic Braised Chicories

January 21, 2020January 21, 2020by Lynda Balslev2 Comments

The Cold Season’s Answer to Vegetables:

A spoonful of sugar helps the bitterness go away.

When the weather is frigid, and the garden has hunkered down for the winter, it’s time to turn to chicories. These leafy vegetables are our cold-season friends, packed with vitamins and nutrients, and winter’s replacement for sweet summer greens. While chicories are also referred to as “greens,” whites, reds, and purples may be more accurate descriptions. This broad group of leafy “greens” includes endive, escarole, frisée, Treviso, and radicchio.

Chicory leaves are hardy and often bitter, so it’s best to lean into their robust qualities, rather than pretend they are a substitute for mild-mannered lettuce. Team them up with equally strong flavors: sweet and sharp dressings, astringent citrus, smoky bacon, fruit, and nuts. And don’t be shy about using a little sugar, which will nicely offset their bracing bitterness.

Thanks to chicories’ sturdiness, they are great for braising, which is an appealing (and warm) way to get your veggies in the dead of winter. Braising will tame their strong flavor, and with a little extra sugar, amplify their natural sweetness.

Balsamic Braised Chicories

Active Time: 30 minutes
Total Time: 30 minutes
Serves: 4 to 6

1 1/2 pounds chicories, such as endive, radicchio, escarole
1/4 cup chicken (or vegetable) stock
1/4 balsamic vinegar
1 to 2 tablespoons light brown sugar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 tablespoon olive oil
2 to 3 thyme sprigs, plus extra for garnish

1. Trim the bases of the chicories. Halve the endives lengthwise and cut the radicchio and escarole into wedges.
2. Whisk the chicken stock, vinegar, sugar, lemon juice, and salt in a small bowl.
3. Heat the oil in a large skillet over medium heat. Arrange the chicories, cut-side down in the skillet and cook until they begin to soften and brown, about 5 minutes, turning once.
4. Pour the balsamic mixture over and around the chicories, and scatter the sprigs over. Bring to a boil and then reduce the heat to medium-low. Cover the skillet and simmer until the chicories are tender, 6 to 8 minutes, turning once or twice.
5. Remove the lid, increase the heat to medium-high and cook until the liquid is reduced and the chicories are slightly caramelized.
6. Discard the thyme sprigs. Season the chicories with additional salt to taste and serve warm, garnished with fresh thyme.

gluten-free, side dish, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Vegetarian

Mashed Root Vegetables – A Colorful and Healthy Alternative to Mashed Potatoes

November 25, 2019November 25, 2019by Lynda Balslev2 Comments

These Roots are Smashing

Root vegetables are fall and winter’s best-kept secret. Packed with nutrients, natural sugars and starch, the humble root is a healthy and flavorful substitute for the ubiquitous russet potato, and a superb way to get your vitamins and nutrients in the cold weather season. A good peel of skin reveals a rainbow of antioxidant-rich colors ranging from magenta to ochre to buttery yellow, sure to brighten any gray day – and your holiday table.

Feel free to mix and match roots, such as sweet potato, parsnip, rutabaga, carrot, celery root, and of course the dependable russet, to your taste and preference. Try to choose a balance of sweet and savory roots for even flavor and mash them to your desired consistency. It’s ok if the mash is a little chunky – it provides a pleasant texture. This recipe calls for a combination of sour cream and Greek yogurt in the mash, which creates a balance of smooth richness and tangy lightness. So long as you use a combined amount of one cup, you can opt for all of one or the other.

Mashed Root Vegetables

Active Time: 40 minutes
Total Time: 40 minutes
Serves: 4 to 6

3 pounds mixed roots (such as 1 pound each of sweet potato, celery root, and rutabaga)
Salt
3 garlic cloves, minced
2 tablespoons unsalted butter, softened
1/2 cup sour cream
1/2 cup whole milk Greek yogurt
Freshly ground black pepper

1. Peel the root vegetables and cut into 1-inch chunks. Place the vegetables in a large pot with 2 teaspoons salt and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the vegetables are very tender, about 20 minutes.
2. Drain the vegetables and return them to the pot; cool 5 minutes. Add the garlic and butter and mash with a potato masher until the butter is melted. Add the sour cream and yogurt and continue to mash until the ingredients are blended and the mash is to your desired consistency (I like mine a little chunky). Add 1 teaspoon salt and 1/2 teaspoon black pepper, taste for seasoning, and add more if desired.
3. Spoon into a serving bowl and serve warm.

Prepare ahead:
The mash may be prepared up to 1 day in advance of serving. Cool completely and transfer to a buttered gratin dish. Cover and refrigerate for up to 24 hours. Remove from refrigerator 1 hour before serving.
To reheat, heat the oven to 325°F. Dot the top of the mash with about 1 tablespoon of finely diced butter and cover with foil. Bake in the oven until heated through, 30 to 40 minutes.

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

Herb and Cheesy Hasselback Potatoes

September 16, 2019September 16, 2019by Lynda Balslev

These baked potatoes are not a hassle:

I can’t think of a better way to prepare a potato than hasselback-style. You may have seen these baked potatoes, with their distinctive accordion pattern. Thinly sliced, but still intact, the flesh is exposed while creating a cascade of ridges and edges ready to crisp. As the potato bakes, a flavorful basting sauce dribbles into the potato, flavoring the interior while hastening the browning of the skin. Apparently, you can have your baked potato and your crisps and eat them as one.

Russet potatoes, large Yukon Gold potatoes and sweet potatoes are all fair game for hasselback-style. The key to the prep is to first thinly slice a piece of each potato base lengthwise to stabilize them, so they won’t wobble or tilt while baking. Then cut thin slices crosswise, 1/8 to 1/4-inch thick, nearly to the bottom without cutting through the base. A trick to doing this is to lay 2 chopsticks, or 2 thin cutting boards lengthwise on either side of the potato, to act as a buffer for the knife as it cuts through the potato, and prevent it from reaching the work surface.

Then, brush the potato all over and in the crevices with a melted butter basting sauce, and continue to baste the potato once or twice while it bakes. About halfway through the baking process you can gently fan the slices to spread the potato further open to expose to the interior. If some of the slices break off, no worries! They will be delicious chips on the side.

Herb and Cheesy Hasselback Potatoes

Active Time: 30 minutes
Total Time: 1 hour and 30 minutes
Serves: 4

2 tablespoons unsalted butter
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt, plus extra for finishing
1/4 teaspoon freshly ground black pepper, plus extra for finishing
1/4 cup finely grated Gruyère or Parmesan cheese
1/3 cup chopped fresh herbs, such as parsley, mint, and/or chives

1. Preheat the oven to 400°F.
2. Cut a very thin slice lengthwise from the bottom of each potato to stabilize the bottom. Cut each potato, crosswise, as thinly as possible, 1/8 to 1/4 inch thick, to about 1/4 inch from the bottom, without piercing the base. Place in a baking pan or cast iron pan.
3. Melt the butter with the oil in a small saucepan over medium heat. Whisk in the garlic, salt, and pepper and remove from the heat. Brush the potatoes all over and in the crevices with some of the butter mixture.
4. Transfer to the oven and bake until the potatoes are tender and beginning to crisp, 45 minutes to 1 hour, depending on the size of the potatoes, basting once or twice with the butter. In the last 10 minutes or so of cooking, sprinkle with the cheese and continue to bake until the cheese is melted.
5. Remove from the oven and immediately brush all over with the remaining butter. Season with additional salt and black pepper and sprinkle with the herbs.

Breads, Pasta, Rice, Grains, side dish, Vegetarian

Easy Rice Pilaf

May 13, 2019October 30, 2019by Lynda Balslev

Homemade Rice Pilaf – Quick, Easy, and Delicious:

When I was young, one of my favorite side dishes was rice pilaf. It came in a slim box with a portion of rice and a sachet of spices, dehydrated chicken stock, and goodness knows what else – all set to prepare with water on the stovetop. The results were salty, addictive, and fragrant. My brothers and I would fight over who got to finish the bowl on the dinner table. One box was never enough.

These days, I make pilaf from scratch – and you probably do, too, without realizing it. The principle behind pilaf is that rice, or another grain such as bulgur or farro, is sautéed to lightly toast the grains, and then steamed in a flavorful broth, along with spices and a few aromatics such as onion and garlic. When ready to serve, the rice is fluffed to separate the grains and prevent stickiness, and handfuls of fresh herbs, chopped almonds, or chilies are added for extra flavor, texture, and color. You can choose to keep the rice simple or add the garnishes selectively to your taste. I tend to pile them on, because they add sensational flavor and freshness, while nudging an unassuming side into a stand-alone dish. So, before you reach for a box of pilaf in the supermarket with a long list of multi-syllabic ingredients, remember that it’s really quite easy – and much cheaper – to make your own from scratch.

Homemade Rice Pilaf

Active Time: 10 minutes
Total Time: 45 minutes
Serves 6 as a side dish

2 3/4 cups chicken stock (or vegetable stock for vegetarian option)
3 tablespoons unsalted butter, divided
1 teaspoon salt
1/2 teaspoon sweet paprika
Generous pinch of saffron threads
1 tablespoon extra-virgin olive oil
1/2 cup orzo
1 small yellow onion, finely chopped, about 1/2 cup
1 garlic clove, minced
1 1/4 cup basmati rice

Optional garnishes:
1 scallion, white and green part thinly sliced
1 small red jalapeño, finely chopped
2 to 3 tablespoons coarsely chopped almonds
2 to 3 tablespoons chopped fresh cilantro or parsley

1. Combine the stock, 2 tablespoons butter, the salt, paprika, and saffron in a medium saucepan. Bring to a simmer and keep warm.
2. Heat the oil and melt the remaining 1 tablespoon butter in a deep skillet (with a lid) over medium heat. Add the orzo and sauté until light golden, about 2 minutes. Add the onion and sauté for about 1 minute, and then add the garlic and sauté until fragrant, about 30 seconds. Add the rice and continue to cook, stirring constantly to coat and lightly toast the rice, for about 2 minutes.
3. Pour in the stock and bring to a simmer. Reduce the heat to low and cover the pot. Cook, undisturbed, until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Remove the lid and fluff the rice with a fork. Let stand for 5 to 10 minutes
4. Serve with the garnishes sprinkled over the top.

gluten-free, side dish, Vegetables and Salads

Elegant Sides: Pureed Cauliflower

January 14, 2019January 14, 2019by Lynda Balslev1 Comment

A light and silky alternative to mashed potatoes:

Can you ever get tired of potatoes? No, you firmly say, and I would agree. Sometimes, however, a fluffy-creamy-comforting side dish is called for, and potatoes (shocker) just don’t do the trick. Usually it’s simply a menu issue, meaning potatoes are not a perfect match to the main dish. Think shellfish, for instance, such as scallops or shrimp. Or a cuisine that doesn’t traditionally include potatoes. Step in, cauliflower. There’s something a little magical about this gnarly crucifer. Eaten raw, its flavor is pronounced in an earthy, grassy, unmistakably cruciferous way. When steamed, it transforms into something else, morphing into a buttery, milder version of itself – slightly sweet, a little fresh, and beautifully enhanced with, yes, butter. When roasted, it becomes something else entirely, evoking adjectives which include caramelized, nutty, and crisp. I made this puree recently to accompany a dinner of slow-cooked lamb. It goes equally well with just about anything.

Cauliflower Purée

Active Time: 30 minutes
Total Time: 30 minutes
Makes about 2 1/2 cups

The chicken stock adds great flavor to the purée. If you prefer a vegetarian version, substitute vegetable stock. Alternatively, you can use water, but adjust the seasoning accordingly.

1 large head cauliflower, florets and core cut into 1-inch pieces
2 cups chicken stock
1/3 cup finely grated Pecorino Romano cheese, loosely packed
1 garlic clove, minced
2 tablespoons unsalted butter, room temperature
1 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus extra for garnish
Fresh thyme leaves

Place the cauliflower and chicken stock in a large pot. Bring the stock to a boil, then reduce the heat and simmer until the cauliflower is very tender, about 20 minutes. With a slotted spoon, transfer the cauliflower to the bowl of a food processor. Add 1/4 cup of the chicken stock and process until smooth. Add the cheese, butter, garlic, salt, and pepper and process to blend. If the purée is too thick, thin with additional spoonfuls of the stock to your desired consistency. Serve garnished with fresh thyme leaves and extra black pepper.

Autumn, Fall, side dish, tastefood, Thanksgiving, Vegetables and Salads, Vegetarian

Thanksgiving Sides: Pomegranate Roasted Brussels Sprouts and Grapes with Walnuts and Farro

November 7, 2017July 22, 2018by Lynda Balslev2 Comments

If one vegetable symbolizes Fall and Thanksgiving, it’s the Brussels sprout. When these little crucifers appear in the market, it means it’s time to pull on our sweaters and plan our holiday menus. Yet, if one vegetable symbolizes dinner challenges, it’s also the Brussels sprout, because when these mini-cabbages appear on the table you can be sure they will elicit strong reactions from those who love them – and those who hate them. Hence the eternal question: in the spirit of holiday togetherness, how can we serve these hardy sprouts for everyone to enjoy?

This recipe might be the answer. Like all traditions that bear repeating, it’s worth sharing once again. It has a few simple techniques that may, just may, win over any steadfast sprout-hater. The trick is to roast the Brussels sprouts, which softens their assertive and firm cabbagey properties and accentuates their natural sweetness. Grapes are roasted along with the sprouts, so they coat the sprouts with their winey juices and lend more sweetness. A good shellacking of pomegranate balsamic vinegar towards the end of the roasting provides a lip smacking caramelized finish. Finally, the sprouts, grapes, and juices are tossed with farro and toasted walnuts, creating a rustic and satisfying dish, which is nutty, sweet, and not too dense with sprouts – but with just enough to satisfy the lovers and appease the haters at your dinner table. So give it a try and let me know.

Pomegranate Roasted Brussels Sprouts and Grapes with Farro

Pomegranate balsamic vinegar is available in specialty stores and well-stocked supermarkets. You can make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses.

Active Time: 40 minutes
Total Time: 40 minutes
Serves 4 to 6 as a side dish

1 pound Brussels sprouts, halved (or quartered if large)
3/4 pound seedless red grapes
2 sprigs fresh thyme
2 tablespoons extra-virgin olive oil
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 cup pomegranate balsamic vinegar
1 cup cooked farro, warm or at room temperature
1/4 cup coarsely chopped toasted walnuts

Preheat the oven to 425°F/220°C. Toss the Brussels sprouts, grapes, thyme sprigs, oil, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast for 15 minutes. Remove from the oven, drizzle the pomegranate balsamic vinegar over and stir to coat. Return the baking sheet to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 more minutes. Remove from the oven, discard the thyme sprigs, and transfer to a serving bowl. Add the farro and walnuts and toss to combine. Serve warm or at room temperature.

Farmers Market, gluten-free, side dish, spring, Vegetables and Salads, Vegetarian

Easy Grilled Broccoli and Carrots

April 20, 2017by Lynda Balslev5 Comments

In a matter of a few weeks our farmers market has transformed into the vegetarian equivalent of a candy store. New leaves, baby shoots and spring bulbs are on display in miniature form as their growing season is in full force. In general, I like my veggies cooked simply, and at this time of year their freshness demands it. All that’s needed is a quick steam, saute, or a turn on the grill and you will have a simple and delicious side to any meal.

Broccoli and carrots pretty much sum up the ingredient list for this veggie side I made recently – plus a pinch salt and splash of olive oil for good measure. Everything converged on the grill, which in itself is another ingredient to the dish, adding char to complete the flavor profile. On the grill? Yes, if you are careful and lay the vegetables perpendicular to the grates to prevent them from slipping through. Better yet, if you have a cast iron skillet (which you should), preheat the skillet (or a griddle) on the grill, then sear the vegetables until they wilt and char, and you are good to go. Vegetables simply never tasted so good.

Grilled Broccolini and Carrots
Serves 4 to 6 as a simple side dish

1 pound baby broccoli (broccolini), ends trimmed
1 pound baby carrots, trimmed, halved lengthwise if thick
Extra-virgin olive oil
Salt and freshly ground black pepper

1. Prepare a grill for direct cooking over medium-high heat. If using a skillet or griddle, preheat on the grill for 10 minutes.
2. Place the vegetables in a large bowl. Drizzle with 1 to 2 tablespoons oil – just enough to coat without soaking – and lightly season with salt, then turn to coat.
3. Lay the vegetables perpendicular to the grill grates (or spread in the skillet) and cook until bright in color, crisp-tender, and lightly charred, turning as needed, about 5 minutes, depending on thickness of the stalks.
4. Transfer to a serving bowl and season with additional salt and black pepper, if desired. Serve warm.
5. Other options: sprinkle crushed red pepper flakes over for a nice bite and drizzle with a squeeze of fresh lemon juice before serving.

holiday, Thanksgiving, Vegetables and Salads, Vegetarian

Roasted Brussels Sprouts and Grapes with Farro and Walnuts

November 17, 2016July 22, 2018by Lynda Balslev3 Comments

This brussels sprouts recipe is perfect for the holiday table. Roasted grapes and a shellacking of caramelized pomegranate balsamic vinegar tame and complement the earthy crucifers. Farro and toasted walnuts add heft and heartiness to this side dish, while nicely providing a satisfying vegetarian option on a meat laden table. If you can’t find pomegranate balsamic vinegar, you can make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses.

Pomegranate Roasted Brussels Sprouts and Grapes with Farro

Serves 4 to 6 as a side dish.

1 pound brussels sprouts, halved (or quartered if large)
12 ounces seedless red grapes
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup pomegranate balsamic vinegar
1 cup cooked farro
1/4 cup toasted walnuts (optional)

Preheat the oven to 425°F. Toss the brussels sprouts, grapes, oil, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast 15 minutes. Remove from the oven and drizzle the pomegranate balsamic vinegar over, stirring to coat. Return to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 minutes more, stirring once or twice. Transfer to a serving bowl. Add the farro and walnuts and toss to combine. Add more salt and pepper to taste. Serve warm or at room temperature.

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

Simple Roasted Potatoes with Thyme and Sea Salt

February 8, 2016July 22, 2018by Lynda Balslev6 Comments

Sometimes it’s necessary to state the obvious. These roasted potatoes are a standard accompaniment to meat and fish. They may be predictable, but they are also a classy reflection of simplicity. The ingredients are minimal (it’s all about the potato) and the method is easy (toss and roast). The results are, well, obvious: delicious crispy, salt-tinged potatoes. That’s the kind of predictability I will rely on any day of the week.

Roasted Potatoes with Sea Salt and Thyme

Salt the potatoes just before roasting to prevent them from exuding water.
Serves 4 as a side dish.

1 1/2 pounds small or new organic potatoes, with skin
1 garlic clove, minced
2 tablespoons extra-virgin olive oil, plus extra for serving
Fine sea salt and freshly ground black pepper
3 to 4 thyme sprigs
Sea salt flakes for garnish
Fresh thyme leaves for garnish

Preheat the oven to 425°F. Quarter the potatoes (or halve if very small) and place in a large bowl with the garlic. Drizzle the oil over the potatoes and toss to coat. Season with salt and pepper and toss again. Dump the potatoes onto a rimmed baking sheet and spread evenly. Scatter the thyme sprigs around the potatoes. Place the baking tray on the lowest rack in the oven and bake 30 minutes without disturbing. Move the baking tray to the top half of the oven and continue to bake until tender and golden, 20 to 30 minutes more. Remove and transfer the potatoes to a bowl. Pour in an extra glugg of oil and stir to coat. Garnish with additional sea salt and fresh snipped thyme leaves.

Autumn, Fall, gluten-free, side dish, Thanksgiving, Vegetables and Salads, Vegetarian

Smashing Roots

October 26, 2015October 26, 2015by Lynda Balslev10 Comments

Mashed Sweet Potato, Rutabaga, Celery Root

Root vegetables are sadly underrated. The lowly unsung root is, in fact, a storehouse of nutrients, natural sugars, and starch, and a very healthy and flavorful substitute for the ubiquitous russet potato. It’s also a delicious and simple way to get your daily dose of vitamins during the cold weather season. A peel of the skin reveals a rainbow of anti-oxidant-rich colors ranging from magenta to ochre to buttery yellow, guaranteed to brighten a gray day – and your holiday table. I used sweet potato, celery root and rutabaga for this mash. You can add other roots, such as parsnip, carrot, and the handy russet potato to the mix as well. Be sure to choose a variety for a balance of sweetness and nutty creamy flavor.

Smashed Roots

I use a combo of sour cream and Greek yogurt in this mash, which creates a little naughty richness and a little tangy lightness. So long as you use a combined amount of 1 cup, you can opt for all of one or the other.

3 pounds mixed roots (such as 1 pound each of sweet potato, celery root, and rutabaga)
Salt
3 garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup sour cream
1/2 cup whole milk Greek yogurt
Freshly ground black pepper

Peel the root vegetables and cut into 1-inch chunks. Place the vegetables in a large pot with 2 teaspoons salt and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the vegetables are very tender. Drain the vegetables and return them to the pot; cool 5 minutes. Add the garlic, butter, sour cream, and yogurt. Smash with a potato masher until the ingredients are blended and the the mash is your desired consistency (I like mine a little chunky). Add salt to your taste and a generous amount of pepper. Spoon into a serving bowl and serve warm.

Prepare ahead:
The mash may be prepared up to 1 day in advance of serving. Cool completely and transfer to a buttered, deep gratin dish. Cover and refrigerate for up to 24 hours. Remove from them refrigerator 1 hour before serving. To reheat, heat the oven to 325°F. Dot the top of the mash with about 1 tablespoon of diced butter and cover with foil. Bake in the oven until heated through, 30 to 40 minutes.