side dish – Page 4

Appetizers, side dish, Thanksgiving, Vegetables and Salads

Radicchio, Butternut Squash and Arugula Salad with Warm Balsamic Vinaigrette

November 20, 2012November 20, 2012by Lynda Balslev10 Comments

~ Butternut Squash, Radicchio, Arugula, Pomegranate, Walnuts, Balsamic, ~

The final countdown to Thanksgiving has begun. At this time, each year, I have second thoughts about the amount of food that will be served. I think: Surely it won’t be enough. Well, it always is enough (a magical principle of Thanksgiving) – but some hostess preservation instinct kicks in, worrying that there won’t be an abundance of food befitting a Thanksgiving table lined with guests. So I devise a few last minute recipes to round out the menu with little effort. Often that includes a salad.

For all of the traditional Thanksgiving preparations, a bright and robust seasonal salad is often overlooked. Cooked vegetables, stuffings and mashes are the tradition, but do not underestimate a bowl of fresh seasonal greens, nuts and fruit. Not only is it light, fresh and palate cleansing, it’s autumnal hues of ochre, magenta, and forest green, speckled with glistening seeds, nuts and fruit, transforms it into a side dish pretty enough to be a centerpiece.

Radicchio, Butternut Squash and Arugula Salad with Warm Balsamic Vinaigrette

In a bold salad like this, it’s important to have a balance of flavors. Bitter radicchio is matched with salty prosciutto and sweet squash finished with a rich, sweet-sharp balsamic vinaigrette. Feel free to tinker with the ingredients. The prosciutto may be substituted with crisp rendered bacon or pancetta. Dried cranberries or figs may be substituted for the pomegranate seeds. Pecans or almonds may be used in place of the walnuts. Let your pantry decide!

6 slices prosciutto

1 butternut squash neck, about 1 pound
Salt and freshly ground black pepper
Cayenne (optional)
1 tablespoon olive oil (or rendered bacon fat – see below)

1/2 cup extra-virgin olive oil
1 large garlic clove, peeled, smashed
3 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

5 ounces (150 g) baby arugula leaves
1 small radicchio, cored, thinly sliced
1/2 cup pecans or walnuts, lightly toasted, coarsely chopped
1/4 cup pomegranate seeds

Heat oven to 350 F. Arrange prosciutto on a baking sheet. Bake in oven until firm and crisp, 20 minutes. Remove and cool. Break into shards and set aside. (Alternatively, pan-fry 6 ounces (170 g) thick sliced bacon, cut in 1/2-inch pieces or pancetta cubes until fat renders and crisp. Drain on a plate lined with a paper towel).

Peel the butternut squash. Slice in 1/2-inch planks. Cut each plank in 1 1/2-inch squares. Season with salt, pepper and a pinch of cayenne (optional). Heat 1 tablespoon olive oil in a skillet over medium heat (if using bacon or pancetta, discard all but 1 tablespoon rendered fat from skillet). Place squash in the skillet. Cook until golden brown on each side, turning once. Remove from heat and set aside.

Prepare vinaigrette: Heat oil and garlic in a small saucepan over medium heat until warm and garlic begins to turn golden brown. Remove from heat and discard garlic. Carefully add balsamic vinegar, sugar, salt and pepper to the oil. Return to cooktop and warm over low heat, whisking constantly until emulsified.

Assemble salad: Toss arugula and radicchio in a large bowl. Scatter squash, pecans and pomegranate seeds over the salad. Drizzle with half of the dressing. Toss to combine. Add more dressing to taste.

holiday, side dish, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Vegetarian

Thanksgiving Side: Spinach Gratin with Cheesy Breadcrumbs

November 12, 2012November 6, 2020by Lynda Balslev16 Comments

~ Spinach Gratin with Cheesy Breadcrumbs ~

You might also call this a “fill-in-the-blank gratin.” I had spinach in the fridge, but other sturdy greens such as kale or Swiss chard will work equally well in this recipe. The preparation is simple, consisting of sautéing the greens-of-your-choice, followed by a quick nap of cream. A crunchy topping of breadcrumbs and cheese finishes the gratins in the oven. And I dare say if there is someone in your family who is less inclined to favor these leafy superfoods, this gratin may be just the vehicle to get them munching.

Spinach Gratin

There is no thickener such as egg or flour in this recipe, so the results are akin to creamed spinach in a cup, with a cheesy breadcrumb topping. Because of this, I like to serve the gratin in individual ramekins. Makes enough for 4 individual gratins.

1/4 cup Panko breadcrumbs
1/4 cup finely grated Parmigiano or Pecorino Romano cheese
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 small yellow onion, finely chopped, about 1/2 cup
1 garlic clove, minced
1/4 teaspoon red chili flakes
12 ounces fresh spinach leaves, coarsely chopped if large
1/2 cup heavy cream
1 teaspoon salt

Heat oven to 375 F. Mix breadcrumbs, cheese and 1/2 teaspoon black pepper together in a small bowl; set aside. Heat oil in a large pot or deep skillet over medium heat. Add onion and sauté until softened, about 3 minutes. Add garlic and red chili flakes. Sauté 1 minute. Add spinach, cover pot and cook over medium-low heat until leaves soften, about 2 minutes. Stir in the cream and salt. Simmer, uncovered, 1 minute. Divide spinach between 4 (3/4-cup) ramekins. Sprinkle with breadcrumbs and cheese. Bake in oven until tops are golden and gratins are bubbly, 15 to 20 minutes. Serve warm.

If you like this, you might enjoy these seasonal gratin recipes:
Potato Gratins from TasteFood
Broccoli Blue Cheese Gratin from Leite’s Culinaria
Roasted Yellow Beet and Ricotta Tian from TasteFood
Artichoke Hearst au Gratin from Kalyn’s Kitchen
Cauliflower au Gratin from TasteFood

Appetizers, Autumn, Fall, gluten-free, salad, Thanksgiving, Vegetables and Salads, Vegetarian

Autumn Salads: Spinach with Goat Cheese, Cranberries, Walnuts and Crispy Prosciutto

October 23, 2012September 28, 2018by Lynda Balslev16 Comments

Spinach, Goat Cheese, Prosciutto, Walnuts, Cranberries, Orange Vinaigrette

Just because it’s cold outside doesn’t mean we can’t have a salad. In fact, when the temperature drops, it’s even more important to eat vitamin and nutrient-rich vegetables. We might be craving stews and braises in the warmth of the kitchen, yet there is still a place for a salad on the menu. Fall salads are more robust than their summer counterparts. What they might lack for in heat, they make up in substance. Sturdy earthy greens, such as spinach, chicories, kale or radicchio, move into the salad bowl. Nuts and seeds add nutrients and heft. Dried fruit or seasonal pears, apples, persimmons and pomegranates add sweetness and color. Dressings become more rich and intense, with mustard, aged balsamic vinegar and garlic. Cheese and salume crown the salad, bringing a satisfying umami quality, as well as salt and extra protein. The variations are numerous, but you can be sure the results will be delicious and perfectly in season.

Spinach Salad with Goat Cheese, Dried Cranberries, Walnuts and Crispy Prosciutto

Serves 2 to 4.

Vinaigrette:
2 tablespoons balsamic vinegar
1 tablespoon fresh orange juice
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Salad:
2 ounces prosciutto
8 ounces baby spinach leaves
1/3 cup walnut halves, lightly toasted, coarsely chopped
1/4 cup dried cranberries
2 ounces fresh goat cheese
1 teaspoon finely grated orange zest

Make the vinaigrette:
Whisk all of the ingredients except the olive oil in a small bowl. Add the oil in a steady stream, whisking constantly, until emulsified. Taste for seasoning.

Prepare the salad:
Heat oven to 350 F. Arrange the prosciutto in one layer on a baking sheet lined with parchment. Bake in oven until crisp, about 20 minutes. Remove and cool. Break in to shards.
Place the spinach, walnuts and cranberries in a large bowl. Drizzle with half of the dressing. Toss to combine. Add more dressing to desired taste and toss again. Arrange on serving plates. Crumble the goat cheese over the spinach, then scatter the prosciutto shards over the salad. Sprinkle with orange zest.

If you like this, you might enjoy these hearty salads:
Roasted Beets with Feta, Mint and Pistachios
Kale and Quinoa Salad
Mixed Greens with Roasted Beets, Wheat Berries and Goat Cheese

Breads, Pasta, Rice, Grains, side dish, Vegetables and Salads, Vegetarian

Farro Pilaf

July 25, 2012July 25, 2012by Lynda Balslev20 Comments

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 addictive and exotically flavored. 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, is sautéed then steamed in a flavorful broth, along with a few aromatics such as onion, garlic and spices. When it’s ready to serve, the rice is fluffed to separate the grains, and fresh herbs may be added for flavor and adornment. So before you reach for a box of pilaf in the supermarket with a long list of ingredients, remember that it’s really quite easy – and much cheaper – to make your own from scratch.

Farro Pilaf

This recipe replaces rice with farro, and includes toasted almonds, lemon, mint and parsley. It makes a hefty pilaf, which is nutty, fresh and packed with protein and nutrients. Depending on how salty your stock is, adjust the amount of salt to taste. Serves 6 as a side dish.

2 tablespoons extra-virgin olive oil, divided
1 large shallot, finely chopped, about 1/4 cup
1 small garlic clove, minced
1 1/2 cups farro
2 1/4 cups chicken or vegetable stock
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne, or to taste
1/2 cup coarsely chopped toasted almonds (or pinenuts)
1 teaspoon finely grated lemon zest
1/2 cup Italian parsley leaves, chopped
1/4 cup fresh mint leaves, chopped

Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add shallot and garlic and sauté until shallot begins to soften, 2 minutes. Add farro and stir to coat the grains. Carefully add the stock (it will bubbly vigorously), salt, pepper and cayenne. Bring to a boil, then reduce heat to low. Cover and simmer until the farro is tender but chewy and liquid is absorbed, about 25 minutes. Remove from heat and fluff with a fork. Transfer farro to a bowl. Add 1 tablespoon olive oil, almonds and lemon zest and stir to combine. Cool slightly. Before serving mix in parsley and mint. Serve warm or at room temperature.

If you like this, you might enjoy these recipes from TasteFood:
Chicken and Farro Soup with Shiitake Mushrooms
Quinoa Tabbouleh
Fregola Sarda with Asparagus and Lemon

Breads, Pasta, Rice, Grains, Middle Eastern, salad, side dish, Vegetables and Salads, Vegetarian

Pearl Couscous Salad

June 15, 2012July 4, 2012by Lynda Balslev11 Comments

If you haven’t met pearl couscous yet, then it’s high time you did. Despite its name, pearl couscous differs from the finely-grained North African semolina couscous, typically served with tagines. Pearl couscous, also known as Israeli couscous, is made of baked wheat instead of semolina, and its granules are much larger in size, similar to fregola sarda. It retains it’s shape while cooking, and, before simmering in liquid to soften, it should be sauteed in olive oil which imparts a lovely golden hue and toasted flavor. It’s delicious simply tossed with olive oil and lemon, or as a component of a chopped salad. Serve it as an accompaniment to grilled meats and fish, or dress it up with chopped vegetables and herbs from the garden and sprinkle with feta for a vegetarian option. Continue reading Pearl Couscous Salad

Breads, Pasta, Rice, Grains, gluten-free, salad, side dish, Vegetables and Salads, Vegetarian

Red Quinoa and Kale Slaw

May 21, 2012May 21, 2012by Lynda Balslev15 Comments

I served this Quinoa and Kale Slaw the other night as an accompaniment to grilled pork tenderloin. Quinoa is a hearty, gluten-free grain packed with nutrients. It’s tiny seeds are toothsome and nutty, yet, in my opinion, somewhat wanting for flavor and brightness when served alone. I prefer to tumble the little sprouted grains with a smattering of leaves, chopped vegetables and spices for a healthy and immensely satisfying side dish. This recipe pairs red quinoa with handfuls of chopped Tuscan kale. While it may sound like a lot of kale, the sturdy greens easily make themselves at home in the salad and provide a perfect foil to the quinoa seeds. The result is akin to a cole slaw, which, in this case, would be kale slaw.

Red Quinoa and Kale Slaw
Serves 4 to 6

1 1/2 cups red quinoa
2 1/4 cups chicken stock
2 teaspoons salt, divided
1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
1 small red bell pepper, stemmed and seeded, diced
1 jalapeno pepper, stemmed and seeded, finely diced
1 large garlic clove
1/2 cup chopped red onion
1/2 cup chopped parsley
1 teaspoon cumin
1 teaspoon Tabasco or hot sauce
1 bunch Tuscan (Lacinato) kale, tough ribs removed, chopped

Bring quinoa, stock and 1 teaspoon salt to a boil in a medium saucepan over high heat. Cover and reduce to heat to low. Simmer until liquid is absorbed and quinoa grains sprout, about 20 minutes. Remove from heat. Add lemon juice and olive oil and toss to coat. Cool slightly. Add remaining ingredients, except for the kale, and toss to combine. Stir in the kale. Taste for seasoning. Serve warm or at room temperature.

If you like this, you might enjoy these TasteFood recipes:
Mixed Greens with Roasted Beets, Wheat Berries and Goat Cheese
Roasted Provençal Vegetable Salad
Fregola Sarda with Asparagus and Lemon

side dish, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Wine

Kale Gratins

March 19, 2012September 17, 2012by Lynda Balslev16 Comments

~ Kale Gratins ~

It takes a village. I consider myself lucky to be connected to an abundant group of friends whom I’ve met over the past few years through my blog and various food communities. These talented cooks and writers have become colleagues and pals whom I also consider like-minded souls. In this era of the far reaching internet, some of these friendships remain virtual (yet they feel so real) while others have luckily manifested into get-togethers and family dinners.

Which brings me to this lovely little side dish. The inspiration came to me this week from a post by my friend Steve who writes the wonderful blog Oui Chef. I haven’t met Steve in person yet, but I feel like we go a long way back, sharing similar food and travel interests, and a passion to feed our families well while sharing in the pleasure of cooking. He posted this cozy recipe for Creamed Kale that had my attention the minute I read it. Blame it on the rain that day, or just the fact that I adore kale, but I wanted to eat it right then and there. Steve dedicated this recipe to another good friend of ours, Liz, who authors the blog Liz the Chef. A while back Liz posted a phenomenal recipe for Spinach Gratin on Food 52 (which is where these friendships began – thanks Food52!) Liz and I have had the good fortune to meet a number of times, sharing meals at our dining table and connecting at food blog events. Her spinach gratin has been on my mental to-do list since the moment I saw it. And when Steve’s recipe popped up, I had all of the inspiration I needed to make these little Kale Gratins – thanks to my village of food-loving friends.

Kale Gratin

I served these as an accompaniment to steaming bowls of Cioppino Stew this weekend. Makes 6 individual gratins or one large gratin.

2 tablespoons unsalted butter
1 medium yellow onion, finely chopped, about 1 cup
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup heavy cream
1/2 cup finely grated Parmigiano cheese, divided
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
3 bunches kale (I used a combination of curly and Tuscan), ribs removed, coarsely chopped – about 10 cups

Preheat oven to 350 F. Heat butter in a deep skillet or wide saucepan over medium heat. Add onion and saute until translucent, 2 minutes. Add flour and cook, stirring, until bubbling and golden, about 2 minutes. Whisk in milk and cream. Simmer, stirring, until thickened. Whisk in 1/4 cup cheese, salt, pepper and nutmeg. Remove pan from heat and add kale. Stir to completely coat the kale leaves; they will begin to wilt. When the kale is thoroughly coated and slightly wilted, divide between gratin dishes. Sprinkle with remaining cheese. Transfer to oven and bake until the tops of the gratins are golden brown and bubbly, about 25 minutes. Serve warm.

If you like this you might enjoy these TasteFood recipes:
Roasted Yellow Beet and Ricotta Tian
Potato Gratins
Root Vegetable Gratin

side dish, Thanksgiving, Vegetables and Salads, Vegetarian, Winter

Cauliflower Purée

February 7, 2012August 16, 2014by Lynda Balslev22 Comments

~ Cauliflower, Celery Root, Garlic, Thyme ~

Looking for a simple side that’s light and fluffy but not mashed potatoes? This Cauliflower Purée is airy and delicate, a blend of cauliflower and celery root. One potato is added to the mix for a touch of heft and a little starch to prevent the purée from becoming a thick soup. The result is a refined side dish that is a wonderful accompaniment to fish, meat and winter stews.

Cauliflower Purée

The celery root, also known as celeriac, is mildly redolent of celery, and nicely balances the nutty and sweet notes of the cauliflower. Serves 6-8 as a side dish.

1 large head of cauliflower, chopped in 1 inch pieces
1 medium celery root, peeled, chopped in 1 inch pieces
1 large russet potato, peeled, chopped in 1 inch pices
Bouquet garni: 3 thyme sprigs and 1 bay leaf tied in cheesecloth
1 garlic clove, chopped
1/4 cup unsalted butter, cut in large pieces
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
Thyme sprigs as garnish

Combine cauliflower, celery root, potatoes and bouquet garni together in a large pot. Cover with water. Bring to a boil and simmer, covered, until all of the vegetables are very tender. Drain and discard bouquet garni. Transfer to a food processor. Add garlic and butter and purée until smooth. Add remaining ingredients and pulse to blend. Taste for seasoning. Transfer to a serving bowl. Serve warm, garnished with thyme.

Appetizers, Breads, Pasta, Rice, Grains, Christmas, salad, Thanksgiving, Vegetables and Salads, Vegetarian

Mixed Greens with Roasted Beets, Wheat Berries and Goat Cheese

January 9, 2012August 16, 2014by Lynda Balslev19 Comments

~ Yellow Beets, Wheat Berries, Goat Cheese, Chervil, Winter Greens ~

I used to hate beets. Now I can’t get enough of them. Perhaps I am scrambling to make up for all of those lost beet-eating years when I shuddered at the thought of tasting the earthy beet. Now that I am a covert, I always have a bunch of beets in my refrigerator, ready to accompany a roasting chicken or stir into a couscous or rice pilaf. Beets’ murky sweetness also adds a fresh foil to grains and salads, working especially well when matched with other strong flavors like bitter greens or tangy citrus. In this recipe they team up with healthy wheat berries and a mix of peppery, sharp greens. A shower of chervil adds a complementary anise note to this wintry salad.

Mixed Greens and Beet Salad with Wheat Berries and Goat Cheese

Don’t discard the pan juices from the roasted beets in olive oil. Once cool it makes a lovely dressing for the beets. Serves 4.

4 medium golden (or red) beets, about 1 pound
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt
6 cups mixed greens, such as arugula, chicory, mizuna, red oak lettuce
1/3 cup cooked wheat berries (or farro)
1/2 cup fresh chervil sprigs
3 ounces crumbled fresh goat cheese
1/2 lemon
Freshly ground black pepper

Roast the beets:
Preheat oven to 400 F. Trim ends of beets and scrub clean; throughly dry. Place beets in an oven-proof rimmed pan or pot with a lid. Add 2 tablespoons olive oil and toss to coat. Cover pot with lid or aluminum foil. Bake until beets are tender but not too soft, 50 minutes – 1 hour. Remove from oven. Transfer beets to a cutting board and cool. Reserve cooking liquid in pot. When beets are cool enough to handle, peel away skins. Slice 1/4 inch thick and place in a bowl. Whisk 2 tablespoons lemon juice and salt into reserved beet juice. Drizzle the beet juice over the beets and gently toss to coat.

Assemble salad:
Arrange greens on a serving plate. Sprinkle wheat berries over the greens and arrange beets over the salad. Scatter with chervil and sprinkle goat cheese over the salad. Drizzle any remaining beet juice over the greens. Squeeze the juice of 1/2 lemon over the salad, to taste. Sprinkle with salt and freshly ground black pepper.

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

Kale and Carrot Salad with Pecans and Cranberries

November 11, 2011August 12, 2014by Lynda Balslev12 Comments

~ Salad with substance: Kale, Carrots, Shallot, Pecans, Dried Cranberries ~

Fall and winter salads differ from their light and cooling summer cousin. Cold weather salads should be filling and comforting, hardy with fruit and nuts, cheese and dried meat. While served fresh, these salads should give warmth in substance. The base of this bright fall salad is kale. In it’s raw form kale is tough and bitter, best shredded in a slaw or sautéed in olive oil. For this salad I’ve softened the kale by quickly blanching it just to soften its edges without wilting. The other ingredients fall willingly into formation, adding sweetness, crunch and a vibrancy of color pretty enough to decorate any holiday table.

Winter Kale and Carrot Salad with Pecans and Cranberries
Sliced persimmons would also be a nice addition to this salad.
Serves 4 as a side.

2 tablespoons apple cider vinegar vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 large bunch curly green kale, tough vein removed, torn in large pieces
1 large carrot, peeled and grated
1 small shallot, thinly sliced
1/3 cup pecans, halved
1/4 cup dried cranberries

Make the vinaigrette: Whisk the vinegar, lemon juice, salt and pepper together in a small bowl. Slowly add the olive oil in a steady stream, whisking constantly to emulsify. Set aside.
Bring a large pot of salted water to a rolling boil. Add kale and blanch just until the color brightens and the leaves still hold their shape, 20 seconds. Drain immediately and rinse under cold water. Spin dry in a salad spinner or blot dry with a kitchen towel. Transfer to a bowl. Add remaining ingredients. Toss with half of the dressing and taste for seasoning. Serve with additional dressing to taste.