summer – Page 3 – TasteFood

Middle Eastern, recipe, salad, Summer, Vegetables and Salads, Vegetarian

Fattoush Salad

July 5, 2011April 23, 2022by Lynda Balslev11 Comments

~ Fattoush Salad ~

I don’t know about you, but I think I ate a month’s worth of meat over the weekend. With July 4th falling nicely on a Monday, it meant a 3 day weekend was entirely devoted to barbecues. Our house, friends’ houses, the beach: all locations involved a fire and platters of smoked and grilled ribs, steak, chicken, salmon. Now it’s time for a little break. To begin this short week, I will invoke a brief barbecue time-out. Dinner tonight will be light, fresh and vegetarian – a Fattoush salad.

Fattoush is a Middle Eastern garden salad with pita bread. Day old pita is toasted, crumbled and tossed with greens in a vinaigrette, adding texture and substance to the salad, while the dressing softens the bread. Extra Mediterranean ingredients, such as olives, feta, mint and sumac (a dried Middle Eastern spice with tart lemony notes) make this salad special and addictively good. When the weather is warm, this is a perfect easy meal and a nice break from the grill – at least for a day.

~
Fattoush Salad
Serves 6

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
Olive oil
Salt
Freshly ground black pepper
2 cups arugula leaves
1 head romaine lettuce, washed, leaves torn in pieces
1 small bunch Italian parlsey leaves
1 small bunch fresh cilantro leaves
1 small bunch fresh mint leaves
1 pint cherry or grape tomatoes, halved
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 crisp and light golden. Remove from heat and cool. Break into pieces.
Toss the pita pieces 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 and toss again. Serve garnished with extra feta.

cake, Desserts, Fruit, Summer

Fig and Raspberry Upside-Down Cake

July 2, 2011July 14, 2017by Lynda Balslev33 Comments

~
Upside-down baking is irresistable to me, whether it’s in the form of a tarte tatin or a cake. The common denominator is a gorgeous, gooey caramelized bottom, which, once inverted, becomes the top. Nestled in the sticky caramel goodness are chunks of seasonal fruit, which release their juice and perfume the pastry, while studding the topping like jewels in a crown.

The other winning quality of upside-down desserts is that they are generously flexible with the seasons. In the fall, pears and apples are the fruit of choice. In the summer, stone fruit, figs and berries display their wonders. Mix and match to your taste. It’s impossible to go wrong.

~
Fig and Raspberry Upside-Down Cake

Serves 8 to 10

1/2 cup plus 3/4 cup unsalted butter, room temperature
3/4 cup light brown sugar
8 large figs, halved lengthwise
3 ounces raspberries
1 1/4 cups all purpose flour
1/2 cup almond flour (meal)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup granulated sugar
3 large eggs

1. Preheat the oven to 350°F. Butter a 9-inch springform pan. Line the bottom with parchment and butter the parchment. Tightly wrap the bottom of the pan with foil.
2. Melt the 1/2 cup butter and the light brown sugar together in a saucepan over medium heat, whisking to combine. Pour into the springform pan. Arrange the figs, cut side down in a circular pattern in the sugar. Fill in the gaps with the raspberries.
3. Mix the flour, almond flour, baking powder, baking soda, and salt in a medium bowl. Whisk the sour cream, lemon zest, vanilla and almond extracts in a small bowl.
4. Beat the 3/4 cup butter and the granulated sugar in a mixer with a paddle attachment until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in 1/4 of the flour mixture to blend. Add the sour cream mixture and mix to combine. Add the remaining flour mixture and mix to thoroughly combine without overmixing.
5. Drop the cake batter over the fruit in large spoonfuls, then carefully spread the batter to cover the fruit and caramel.
6. Bake the cake in the oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on a rack for 10 minutes then invert onto a plate. Serve slightly warm or at room temperature.

Appetizers, gluten-free, recipe, Soups and Stews, Summer, Vegetarian

Beat the Heat: Gazpacho

June 23, 2011August 11, 2014by Lynda Balslev21 Comments

~ Gazpacho ~

If heat could speak, then it’s shouting right now. It’s so hot outside, the candles have melted on the terrace, the dog hasn’t moved since yesterday, and we have blankets pinned down over our skylights to keep out the sun. In this heat, food must be easy, cool and light. Preparation should be kept to a minimum, and any heat generating appliances forbidden. In our home, this means it’s time for Gazpacho.

When I make gazpacho, we know that summer has arrived. We are dining al fresco, and the temperature is approaching triple digits. It’s a hot weather dinner staple that’s followed us from country to country, always called upon when we are in the midst of a heatwave. This gazpacho is chunky, and we affectionately call it a liquid salad. Not a fan of mushy consistencies, I dice all of the vegetables and float them in seasoned tomato juice. The result is a cool soup with loads of crunch and texture, satisfying and refreshing to eat. And in this heat, crunching our soup is the most exertion we can manage.

~
Gazpacho

Serve with cheese and bread, melon and prosciutto and a chilled rosé or sauvignon blanc. Serves 6-8.

32 ounces or 1 liter tomato juice
4 medium vine-ripened tomatoes, diced, with juices
2 spring onions, white parts thinly sliced, green parts reserved for garnish
1 English cucumber, seeded, cut in 1/4 inch dice
1 sweet red pepper, seeded, cut in 1/4 inch dice
1 small fennel bulb, fronds removed, cut in 1/4 inch dice
1 large carrot, finely diced
1 small red onion, finely chopped
1 jalapeño pepper, minced
1 large garlic clove, minced
Juice of 1 lemon
Juice of 1 lime
1 tablespoon extra-virgin olive oil
2 teaspoons ground cumin
2 teaspoons salt, or to taste
1 teaspoon sugar
1 teaspoon Tabasco sauce, or to taste
1 teaspoon freshly ground black pepper
1/2 cup finely chopped cilantro (or parsley)

Garnish:
Sliced jalapeños
Cilantro or parsley
Lime wedges

Combine all of the ingredients, except the cilantro in a large bowl. Mix together and taste for seasoning. Refrigerate at least one hour or up to 6 hours. Before serving, stir in the cilantro. Serve ganished with sliced green parts of the spring onions, sliced jalapeños, additional cilantro and lime wedges.

Desserts, Fruit, gluten-free, Summer, Tians and Casseroles

Summer Berry Tian

June 17, 2011July 2, 2018by Lynda Balslev16 Comments

~ Strawberries, raspberries, blueberries: summer in a dish ~

This berry tian highlights the ease of summer in its simplicity of ingredients and preparation. The season’s best fruit – strawberries, blueberries and raspberries -are blanketed with a cardamom-infused custard and baked, resulting in a refreshing and delightful dessert. Tian is a french word for a shallow earthenware casserole, often gratineed, an appropriately simple and elegant name for this dish. Enjoy warm or chilled.

~
Summer Berry Tians (Clafoutis)

Active Time: 15 minutes
Total Time: 40 to 55 minutes
Makes 8 (6-ounce) tians

Unsalted softened butter for greasing the tians
1 tablespoon plus 1/3 cup granulated sugar
12 ounces mixed berries, such as blueberries, raspberries, quartered strawberries
3 large eggs, room temperature
1 1/4 cups half and half
1/3 cup all-purpose flour
1 teaspoon finely grated lemon zest, plus extra for garnish
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
Powdered sugar for garnish

1. Preheat the oven to 350°F. Butter 8 (6-ounce) shallow ramekins (or 1 (10-inch) ceramic tart pan). Sprinkle the ramekins with the 1 tablespoon granulated sugar and tap out any excess. Place the ramekins on a baking tray. Arrange the berries in one layer in the ramekins.
2. Beat the eggs and sugar in a bowl until light and fluffy, about 3 minutes. On low speed, mix in the half and half, flour, lemon zest, vanilla extract, almond extract, and salt until just combined.
3. Pour the mixture over fruit. Transfer the tians to the oven and bake until the tops are tinged golden brown and the custard is set, about 25 minutes for the ramekins (or 35 to 40 minutes for the tart pan). Remove from the oven and cool on a rack.
4. Before serving, sprinkle the tians with powdered sugar and garnish with additional lemon zest. Serve slightly warm or at room temperature.

Barbeque, Grilling, salad, Summer, Vegetables and Salads, Vegetarian

Grilled Ratatouille Salad

July 25, 2010August 7, 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 and peppers with tomatoes on the stove in the traditional Niçoise fashion, try grilling all of them on the barbecue. Bright, colorful, and pleasantly charred, Grilled Ratatouille 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 and add feta cheese and kalamata olives 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, cut horizontally in 1/2 inch thick slices
2 large red onions, cut horizontally in 1/2 inch thick slices
2 thin zucchini, 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
Salt
Freshly ground black pepper
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

Soak skewers 30 minutes before grilling. Prepare grill for a medium-heat. Thread tomatoes on skewers. Arrange the vegetables and tomato skewers on a large baking sheet. Lightly drizzle with olive oil, and toss to coat thoroughly. Sprinkle with salt and pepper. Transfer to grill (or broil in oven). Grill vegetables over medium direct heat, turning, until lightly charred and tender. Transfer to platter; allow vegetables to cool slightly. Remove tomatoes from skewers and place in large bowl. Cut eggplant, onions, zucchini, squash and peppers in 1 inch pieces. Add to bowl with tomatoes. Toss vegetables with 2-3 tablespoons olive oil, balsamic vinegar, garlic, parsley, basil. Serve warm or at room temperature, garnished with extra parsley and basil leaves.

Desserts, entertaining, Fruit, holiday, Summer

Red White and Blueberries: Strawberry and Blueberry Shortcakes

July 1, 2010August 7, 2014by Lynda Balslev

A celebration of summer and independence are two good reasons to throw a party, and the fourth of July is perfectly timed to take advantage of the season’s fresh berries. Fireworks and barbecues are de rigueur as skies and grills light up across America. With a nod to the colors of the American flag, this traditional dessert is fresh and festive, making use of an abundance of summer berries while stirring up nostalgic memories of easy summer living.

Strawberry and Blueberry Shortcakes

Serves 6

For the biscuits:
2 cups all-purpose flour
5 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled, unsalted butter, cut in small pieces
1 cup buttermilk

For the berries:
1 pound strawberries, hulled and halved
12 ounces blueberries
3 tablespoons sugar
1 tablespoon fresh mint leaves, chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

For the whipped cream:
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon vanilla extract

Prepare the biscuits:
Preheat oven to 400 F. Sift the flour, 4 tablespoons sugar, baking powder, baking soda and salt together in a large bowl. Mix in the butter with fingertips until dough resembles coarse meal. Add buttermilk and stir until sticky dough forms. Drop dough in mounds on ungreased baking sheet. Sprinkle with 1 tablespoon sugar. Bake until golden, about 20 minutes. Cool 15 minutes.

Prepare the fruit:
While the biscuits bake, combine strawberries, blueberries, sugar, mint, lemon juice and zest in a bowl. Toss to coat. Let stand 30 minutes (can be prepared 2 hours ahead.)

For the whipped cream:
Beat cream in a bowl of electric mixer until traces of the beater appear. Add sugar and vanilla extract. Beat until soft peaks form, taking care not to overbeat.

To assemble shortcakes, cut each biscuit in half and arrange bottom half on individual serving plates. Spoon berries with juices over; top with whipped cream. Arrange biscuit top over cream.

Barbeque, Desserts, Fruit, Grilling, Summer

Grilled Nectarines and Apricots with Greek Yogurt, Honey and Thyme

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

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

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

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

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

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

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.

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.

Appetizers, Barbeque, Fish and Shellfish, Greece, Grilling

Easy Entertaining: Grilled Salmon and Halibut Skewers

April 17, 2009July 28, 2014by Lynda Balslev3 Comments

It’s mid-April, Easter vacation, and when it rains it pours – luckily and figuratively – in the houseguest department. Who needs to go away during a school vacation, when you live in the San Francisco Bay area? There is no shortage of beaches and nature to explore, food and wine to taste, museums and city to walk, and it can’t get any better than with the streak of brilliant weather we have had this week. Besides, if we don’t go away, then those who do go away, come to us.

We are reaching the end of a week of playing tourist in our own backyard, hiking Pacific coastal trails, tasting Napa wine, window shopping in Union Square, and having our senses titillated in Chinatown. My brother and his family have come and gone and return again this evening after visiting Yosemite National Park for a 3 day excursion. While they were gone, the kids have had friends sleep over, and a good friend from our Geneva days came round for a dinner – she was in town for business and we had the chance to catch up after 10 years over good wine and food. Next week when we are back to our usual routine I will rest.

As you might imagine, the kitchen chez nous has been busy and continually re-stocked. And for last night’s dinner I prepared these lovely fish kabobs for easy, elegant entertaining.

Grilled Salmon and Halibut Skewers
Serves 6

For the marinade:
1/4 cup (60 ml.) extra-virgin olive oil
1/4 cup (60 ml.) freshly squeezed lemon juice
1 medium yellow onion, grated, with juices
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

3 lbs. salmon fillet and halibut filet (thick pieces), cut in 1″ chunks
1 large red onion, cut in 1″ pieces
1 large red pepper, cut in 1″ pieces
1 large yellow pepper, cut in 1″ pieces

Italian flat leaf parsley for garnish

Soak 12 wooden skewers in hot water 30 minutes before using.

In a large bowl combine marinade ingredients. Whisk together. Add fish to marinade and toss gently to coat. Refrigerate at least one hour and up to 4 hours.
Preheat grill or oven grill.
Remove skewers from water. Thread 4-5 pieces of fish on each skewer, alternating with pepper and onion pieces. Grill, turning, until fish is brown and just cooked through, 6-8 minutes.
Arrange on a platter, salt and pepper to taste, and garnish with parsley sprigs.