Tag: side dish

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

Sweet and Red Potato Mash

by Lynda Balslev23 Comments on Sweet and Red Potato Mash
Sweet and Red Potato Mash

~ Sweet Potatoes, Red Bliss Potatoes and Celery Root Mash ~

It’s the time of year for soft and fluffy things. This applies to our food as well as our clothes.  As we wrap ourselves in wool and light the fire, we contemplate sating meals to comfort and fill our bellies. This simple side will do just that. Sweet and red potatoes are smashed together with celery root in a rustic rendition of fluffy mashed potatoes. Faintly sweet with potato and redolent of roasted garlic, this savory side is mellow and rich, promising to warm us as much on the inside as our fleece is protecting us on the outside.

Sweet and Red Potato Mash

Whole milk Greek style yogurt adds body and creaminess without excess fat to the potatoes. If you prefer extra richness, substitute sour cream for the yogurt. Serves 4-6.

2 pounds red potatoes with skin, cut in 1 inch pieces
1 pound sweet potato, peeled, cut in 1 inch pieces
1/2 pound celery root (celeriac), peeled, cut in 1/2 inch pieces
4 garlic cloves, divided
Salt
3 tablespoons unsalted butter, room temperature
1 cup whole milk Greek yogurt or sour cream
1/3 cup finely grated Parmigiano cheese
Freshly ground black pepper
Sage leaves for garnish

Combine potatoes and celery root in a large pot. Peel and smash 3 garlic cloves. Add to the pot. Cover with cold water. Bring to a boil. Reduce heat, cover and simmer until potatoes are very soft. Drain. Return to pot and cool slightly. Mince the remaining garlic and add to the potatoes. Add butter and yogurt. Mash with a potato masher to desired consistency. Stir in cheese. Add salt and pepper to taste. Serve warm, garnished with chopped sage leaves.

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

Simple Sides: Warm Potato and Chive Salad

by Lynda Balslev18 Comments on Simple Sides: Warm Potato and Chive Salad

~ Potatoes, Chives, Garlic, Sea Salt ~

This simple salad is warm and cool at once. Roasted baby potatoes, hot from the oven, are tossed with garlic and fresh chives. The heat of the potatoes releases the aromas of the garlic and herbs, creating a warm yet fresh potato salad, with a minimum of ingredients and little effort. This is a perfect side dish to accompany grilled food. Summer dinners shouldn’t be any more complicated than this.

Warm Potato and Chive Salad
Feel free to mix in other fresh herbs such as mint, parsley or dill to your taste.
Serves 6.

2 pounds new or small potatoes, with skin
3 tablespoons extra virgin olive oil, divided
2 teaspoons sea salt, divided
1 large garlic clove, minced
1 teaspoon freshly ground black pepper
1 bunch chives, snipped in 1/2 inch pieces

Preheat oven to 375 F. (190 C.) Arrange potatoes in one layer on a rimmed baking pan. Pour 2 tablespoons olive oil over the potatoes, and toss to coat. Sprinkle with 1 teaspoon salt. Roast in oven until cooked through, about 1 hour. Transfer potatoes to a serving bowl. Add 1 tablespoon olive oil, garlic, 1 teaspoon salt and black pepper. Toss to combine. Scatter the chives over the potatoes. Toss and serve warm or at room temperature.

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

Summer Corn and Tomato Salad

by Lynda Balslev21 Comments on Summer Corn and Tomato Salad
Summer Corn and Tomato Salad

~
Fresh corn and tomatoes are symbols of summer, right up there with steamy sultry days and perspiring clinking drinks. So it’s no surprise that corn and tomatoes pair perfectly in this casual, summery salad. Their mutual sweetness is differentiated by the milky crunch of fresh corn kernels and the juicy acidity of sweet cherry tomatoes. A shower of parsley keep them grounded along with the bite of sweet red onion and a squirt of lime. This is summer simplicity at its best.

Summer Corn and Tomato Salad
Serves 4

2 ears corn, husked
1 poblano pepper, stemmed, seeded, diced
1/2 small red onion, chopped
1 pint cherry or grape tomatoes, halved
1 bunch Italian parsley, stems removed, leaves chopped
2 tablespoons extra-virgin olive oil
Juice of 1 lime
1/2 teaspoon ground cumin
Sea salt
Freshly ground black pepper

Cut the kernels from the corn and place in a bowl. Add the pepper, onion, tomatoes and parsley. Mix to combine. Drizzle with olive oil and lime juice. Sprinkle with cumin, salt and pepper to taste. Toss and serve.

Appetizers, gluten-free, Main Course, recipe, side dish, Summer, Tians and Casseroles, Vegetables and Salads, Vegetarian

Ratatouille Gratin

by Lynda Balslev30 Comments on Ratatouille Gratin

~ Ratatouille Gratin ~

It’s that time of year when the vegetables sneak up on you. A month ago, summer squash were elusive, appearing in the markets in small groups at a price. In the garden they were merely a hint of themselves peeking from their flowers. Purchases felt premature, tasting a little bitter, and costing too much for something you knew would soon be prolific.

~
Then, before you know it, a month has passed and squash are teeming everywhere. The garden is lobbing them to you like tennis balls, the market shelves are stacked with zucchini, crooknecks, and patty pans, ripe and ready for consumption. With the bounty, it’s time to get creative, because, ironically, it’s easy to tire of this abundance, and that is a shame.  So, yesterday I was determined to use my imagination to celebrate summer squash. Instead of a traditional ratatouille, I made a gratin. And before I made the gratin, I played a little bit with my food and made Ratatouille Stacks.

~ Ratatouille Stacks ~

The ingredients are identical, only the arrangement is different. Serve the gratins as side dishes or a light vegetarian meal. The stacks are fun appetizers.

Ratatouille Gratin with Goat Cheese and Basil

Try to choose squash and eggplant of a similar diameter. This recipe makes enough for an 8 to 9-inch square or round pan. Alternatively, you can arrange the vegetables in smaller individual gratin dishes.

Active Time: 30 minutes
Total Time: 45 minutes
Serves 4

1 narrow eggplant, about 10 ounces
1 medium zucchini, about 6 ounces
1 medium yellow squash, about 6 ounces
1 large red bell pepper, quartered and seeded
Olive oil
Salt and freshly ground black pepper
1/2 cup basil leaves, torn into 1/2-inch pieces, plus extra for garnish
3 ounces soft fresh goat cheese

1. Preheat the oven broiler.
2. Slice the eggplant, zucchini, and yellow squash crosswise about 1/3 inch thick. (If the eggplant is much wider than the squash, quarter lengthwise and slice 1/3 inch thick.)
3. Arrange the eggplant, zucchini, squash, and peppers in one layer on an oiled baking tray. Brush the tops with additional oil and lightly season with salt and black pepper. Broil on the top shelf of the oven until the vegetables are tender, but not mushy, and brown in spots, 8 to 10 minutes, turning once. Remove and cool to the touch.
4. Preheat the oven to 350°F. Lightly oil an 8 or 9-inch square or round gratin dish. Arrange the vegetables, alternating and slightly overlapping, in rows or a circular pattern. Tuck the basil between the vegetables in a random pattern so that it is evenly distributed. Scatter grape-size amounts of the goat cheese evenly over the vegetables.
5. Bake the gratin in the oven until the cheese is soft and light golden in spots, about 15 minutes. Serve warm or at room temperature, garnished with extra basil if desired.

Breads, Pasta, Rice, Grains, Italy, Main Course, Pasta, side dish, Vegetables and Salads, Vegetarian

Fregola Sarda with Asparagus and Lemon

by Lynda Balslev28 Comments on Fregola Sarda with Asparagus and Lemon

fregola tastefood

If you have never tried Fregola Sarda, then you should. Fregola (also known as fregula) is a semolina pasta hailing from Sardinia, Italy. It’s quite similar to pearl couscous which is made of wheat. It consists of tiny rolled balls which have been sun-dried then toasted, lending a satisfying and unique nutty flavor and mottled texture. Fregola is delicious on its own, served simply with olive oil, sea salt and a dusting of cheese, in  soups, or combined with vegetables and fresh herbs as a side dish or light meal.

Fregola Sarda with Asparagus and Lemon

Serves 4

1 pound fregola
Extra-virgin olive oil
1 teaspoon finely grated lemon zest
Salt
1/2 pound thin asparagus
1 medium shallot, finely chopped
1 garlic clove, minced
1/4 teaspoon red chili flakes
Freshly ground black pepper
1/4 cup chicken stock
1/4 cup finely grated Pecorino cheese
1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a rolling boil. Add the fregola and cook until al dente, about 10 minutes or per package instructions. Drain and transfer to a large bowl. Add 1 tablespoon olive oil, the lemon zest and 1/2 teaspoon salt and toss to coat.
Cut the stalks of the asparagus into 1/2-inch pieces while keeping the tips intact. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and saute until softened, about 2 minutes.  Add the garlic and chili flakes and saute until fragrant, about 30 seconds. Add the asparagus stalks and tips. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Saute until asparagus brightens in color, about 2 minutes. Add the chicken stock and continue to cook, stirring occasionally, until asparagus are crisp tender and most of the liquid has evaporated. Remove from heat and add to the fregola. Add the Pecorino and toss to combine. If the fregola are too sticky, add 1 tablespoon olive oil. Serve warm with additional black pepper. 

Vegetables and Salads, Vegetarian

Roasted Potatoes with Sea Salt and Thyme

by Lynda Balslev31 Comments on Roasted Potatoes with Sea Salt and Thyme
Roasted Potatoes with Sea Salt and Thyme

~
Sometimes it’s necessary to state the obvious. These roasted potatoes are a simple side dish, a predictable accompaniment to meats and fish. An obvious choice, yes, but also an elegant reflection of simplicity and a delectable sum of its ingredients. Predictability can be reassuring. And these days it’s nice to have a little predictability to rely on – especially when it looks and tastes as good as this.

Roasted Potatoes with Sea Salt and Thyme
Serves 4 as a side dish

1 1/2 pounds small or new potatoes, with skin
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
3-4 thyme sprigs, plus extra for garnish

Preheat oven to 425 F. Quarter potatoes and place in a large bowl with the garlic. Drizzle with olive oil. Toss to coat potatoes. Sprinkle with salt and pepper. Toss again. Dump the potatoes on a rimmed baking sheet. Scatter the thyme sprigs around the potatoes. Place baking tray on lowest rack in the oven. Bake 30 minutes without disturbing. Move baking tray to top half of the oven and continue to bake another 30 minutes. Remove and transfer potatoes to a bowl. Garnish with additional sea salt and thyme sprigs.

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

Farrotto with Shiitake Mushrooms and Beets

by Lynda Balslev21 Comments on Farrotto with Shiitake Mushrooms and Beets

You know, I could just call this Farro with Shiitake Mushrooms and Beets, but Farrotto sounds much more fun.  Farrotto?  Yes, if you switch out the rice from risotto with farro, then you end up with farrotto,  a grain steeped in stock – minus the requirement for non-stop stirring. Another difference from rice based risotto, is that farro has a pleasingly chewy texture, never succumbing to mushiness. Each nutty whole wheat grain maintains its shape,  exuding earthy wholesomeness. You can’t help feeling healthy when you eat it.

Farro has an ancient pedigree, originating in the Mediterranean and the Middle East. Also known as emmer, and compared to spelt, farro is a species of wheat, high in fiber and rich in protein and B vitamins. It’s delicious in salads, pilafs, breads, soups and stews. If you haven’t tried it, you should. It’s healthy, economical and delicious.

Farrotto with Shiitake Mushrooms and Yellow Beets

Active Time: about 1 hour
Total Time: about 1 hour
Serves 4

1 tablespoon unsalted butter
2 tablespoons olive oil, divided
1 small shallot, finely chopped, about 2 tablespoons
8 ounces shiitake mushrooms, sliced 1/4-inch thick
Sea salt
1 large garlic clove, minced
1 teaspoon thyme
1 cup semi-pearled farro, rinsed and drained
1/4 cup dry white wine
2 cups chicken stock (or mushroom stock for vegetarian version)
1 medium yellow beet, about 8 ounces, peeled and diced
2 tablespoons chopped Italian parsley, plus extra for garnish
1/2 teaspoon freshly ground black pepper
1/4 cup crumbled fresh goat cheese or feta, optional

1. Melt the butter with 1 tablespoon olive oil in a large saucepan over medium heat. Add the shallot and sauté until softened, about 2 minutes. Add the mushrooms, lightly season with salt, and cook until they begin to soften and release their juices, 3 to 4 minutes, stirring constantly. Add the garlic and thyme and sauté until fragrant, about 30 seconds. Add the farro and cook until slightly toasted, about 2 minutes, stirring constantly. Pour in the wine and stir until absorbed. Add the stock and 1/2 teaspoon salt and bring to a boil. Reduce the heat to low and cover the pot. Simmer until the farro is tender and the liquid has been absorbed, 30 to 40 minutes.
2. While the farro is cooking, heat the oven to 400°F. Toss the beets, 1 tablespoon oil, and 1/4 teaspoon salt in a bowl. Spread on a small rimmed baking sheet or in a baking pan and roast in the oven until the beets are tender and golden brown in spots, about 20 minutes.
3. When the farro is ready, stir in the beets, parsley, and black pepper. Serve garnished with additional parsley and crumbled fresh goat cheese, if using.

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

Cauliflower au Gratin

by Lynda Balslev15 Comments on Cauliflower au Gratin
Cauliflower au Gratin

Who can’t resist a Cauliflower Gratin? Perfect as a side dish or vegetarian course, these golden gratins are bubbling with cheesy goodness. I found yellow cauliflower at the market and mixed it with white cauliflower in this recipe. Don’t just experiment with color. Get creative with other veggies, such as  broccoli florets, chunks of celeriac or diced rutabaga for variety and flavor. So long as there’s lots of gratinéed cheese and bechamel, this gratin is a winner.

Cauliflower Gratin
Serves 4

1 large head of cauliflower, broken into florets
3 tablespoons unsalted butter
3 tablespoons flour
2 cups whole milk
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
4 ounces Gruyere cheese, finely grated
2 tablespoons finely grated Parmesan cheese
2 tablespoons panko breadcrumbs, lightly toasted

Preheat oven to 375 F. (190 C.)  Butter a gratin dish or 4 individual ramekins.
Steam cauliflower until crisp tender. Transfer to a large bowl. Melt butter in a small saucepan over medium heat. Whisk in flour, and cook, stirring, 2 minutes. Add milk in a steady stream, whisking constantly. Cook, stirring, until bechamel thickens. Whisk in salt, mustard, pepper and nutmeg. Add half of the Gruyere cheese, whisking until smooth. Pour the bechamel over the cauliflower. Toss to thoroughly coat. Pour into the gratin dish. Combine remaining Gruyere cheese, Parmesan and panko in a small bowl. Sprinkle over the top of the gratin. Bake until golden on top and bubbling, about 30 minutes.

Appetizers, Autumn, Fall, Restaurants: Switzerland, Vegetables and Salads, Vegetarian, Winter

Golden Onion Tart with Gruyère and Thyme

by Lynda Balslev17 Comments on Golden Onion Tart with Gruyère and Thyme
Golden Onion Tart with Gruyère and Thyme

This tart is a vehicle for caramelized onions. It’s also inspired by an appetizer I ate years ago in a Swiss auberge overlooking the Lake of Geneva. It’s been so long, I can’t remember the name of the restaurant, but I do remember the onion tart. It was simple and rustic, just like the half-timbered dining room with its roaring open fire where we tasted it. Sweet, rich and minimal, this tart was perfection in its simplicity. Today I make a version of this memory while we enjoy another view from our California home. I like to serve it in small slivers with glass of wine before dinner.

Golden Onion Tart with Gruyère and Thyme
Serves 8 to 12

For the dough – adapted from a recipe by Alice Waters:
1 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut in 1/4 inch cubes
3 tablespoons ice water

Stir flour and salt together with a fork. Toss in butter. Work the butter into the flour with a fork or your fingertips until it resembles coarse meal, with some pieces of the butter apparent. Sprinkle in the water while stirring with a fork until the dough comes together, adding another tablespoon of water if necessary. Form into a ball and flatten. Wrap in plastic wrap and refrigerate 1 hour

For the filling:
2 tablespoons olive oil
2 pounds yellow onion, peeled and thinly sliced
1 teaspoon salt
2 tablespoons port wine
1 teaspoon freshly ground black pepper
2 ounces finely grated Gruyère cheese
1 teaspoon fresh thyme, plus extra for garnish
1 egg, slightly beaten

Heat olive oil over medium heat in a deep skillet or pot. Add onions and salt. Cook onions, stirring occasionally, until they are golden brown, soft and squidgy, about 30 minutes. Add port wine and cook, stirring, 2 minutes. Remove onions from heat and stir in the pepper. Cool slightly.
While the onions are cooling, roll out the dough to fit in the bottom and up the side of a 10 inch round tart tin. Sprinkle half of the cheese over the bottom of the tart. Spoon onions into the shell and spread evenly. Sprinkle 1 teaspoon thyme over the onions. Brush the exposed crust rim with the egg wash. Sprinkle the tart and crust with the remaining cheese.
Bake in a preheated 375 F. oven until the crust is firm and golden and the onions have turned a rich golden brown, without blackening, about 30 minutes. Remove and cool slightly. Serve slightly warm or at room temperature garnished with thyme sprigs.

Appetizers, Vegetables and Salads, Vegetarian

Spiced Carrot Croquettes with Yogurt-Sriracha Sauce

by Lynda Balslev23 Comments on Spiced Carrot Croquettes with Yogurt-Sriracha Sauce

If this recipe sounds vaguely familiar to you, then it might be because these croquettes have a similar method to my favorite Smoked Salmon Fish Cakes.  Say, what? – you may ask.  It’s true – this is a great example of a recipe that works. Over many renditions I finally arrived at a pan-fried cake/patty/croquette recipe which I love. It’s light, crispy and packed with the main ingredient. It’s a winner, and I’m sticking to it.

In this version, the star ingredient is carrot. Its sweetness is nicely balanced by the spice and heat of chile, coriander and cumin. Flecked with green onion and cilantro, the croquettes are light and airy with a satisfying bite. A coating of panko crumbs ensures a crisp exterior, begging for a dip in the sriracha laced yogurt sauce, which is a perfect cooling foil to the warm croquettes.

Spiced Carrot Croquettes with Yogurt Sriracha Sauce
Makes 16 – 1 1/2 inch croquettes

Carrot croquettes:
8 large carrots, peeled, sliced 1/4 inch thick
1 3/4 cup Panko bread crumbs, divided
2 green onions, ends trimmed, white and green parts minced
1 small red jalapeno or serrano chile pepper, stemmed and seeded, minced
2 tablespoons chopped cilantro
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Greek-style whole milk yogurt
1 tablespoon freshly squeezed lemon juice
Vegetable oil for frying

Yogurt-Sriracha Sauce:
1 cup Greek-style whole milk yogurt
1/2 tablespoon sriracha sauce
2 teaspoons freshly squeezed lemon juice
Pinch of salt, to taste

Steam carrots until very soft, 30-40 minutes. Transfer to a bowl and mash. (There should be about 2 cups.)
Place 1 1/2 cups breadcrumbs in a shallow bowl; set aside. Add 1/4 cup breadcrumbs, green onion, chile pepper, cilantro, coriander, cumin, salt and pepper to the carrots. Stir to combine, and then stir in the yogurt and lemon juice. Using a soup spoon, scoop out a spoonful of the carrots. Lightly form into a 1 1/2 inch patty. Gently roll in reserved breadcrumbs to coat. Place on a platter. Repeat with remaining carrots. (Croquettes may be prepared to this point up to 3 hours before cooking. Loosely cover with plastic and refrigerate.)
Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add croquettes in batches. Fry until golden brown, turning once, about 3 minutes per side. Transfer to a plate lined with a paper towel. Repeat with remaining carrots.
To make the sauce, whisk all of the ingredients in a small bowl. Transfer croquettes to a serving plate. Serve with the yogurt sauce and lemon wedges. Garnish with cilantro sprigs.