TasteFoodblog – Page 6

Pasta

Pasta with Bacon and Brussels Sprouts

September 15, 2013July 23, 2019by Lynda Balslev7 Comments

Are you looking for ways to get your family to eat brussels sprouts? This recipe may do the trick – with a little help from bacon. Fresh yet hearty, full of healthy crucifers and dotted with crispy bacon, this simple dinner is perfect for an autumn weeknight.

Pasta with Bacon and Brussel Sprouts

Cauliflower or broccoli may be substituted for the brussels sprouts.

Serves 4.

1 pound orrechiette or conchiglie pasta

1/2 pound bacon, cut in 1/2-inch pieces
3/4 pound brussels sprouts, halved (quartered if large)
1 garlic clove, minced
1/2 cup chicken stock
1/2 cup heavy cream
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup finely grated parmesan cheese, plus extra for garnish

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Drain and transfer to a large bowl.
While the pasta is cooking, heat a skillet over medium heat. Add the bacon and cook until fat is rendered and bacon is golden. Remove with a slotted spoon and transfer to a plate lined with a paper towel. Discard all but 1 tablespoon bacon fat from skillet. Add the brussels sprouts and saute until they are crisp tender, about 5 minutes. Add the garlic and saute until fragrant, about 30 seconds, then add the chicken stock. Continue to cook until the brussels sprouts are tender, 3 to 4 minutes. Add the cream and simmer until thickened to a sauce consistency, about 2 minutes. Stir in the salt and pepper and check for seasoning.
Add the brussels sprouts, bacon and cheese to the pasta and toss to combine. Serve with extra cheese on the side.

Barbeque, Chicken, Main Course, Marinades

Pomegranate Glazed Chicken Vegetable Skewers

September 12, 2013by Lynda Balslev13 Comments

~ Pomegranate Glazed Chicken and Vegetable Skewers ~

Everything tastes better on a stick. Skewered chicken, peppers and onions are a simple healthy and quick dinner that the whole family will enjoy and have fun eating. These skewers pack extra flavor with a marinade enriched with sweet and piquant pomegranate molasses. The sugars in the molasses help the chicken brown and crisp while grilling. If you have the time, marinate the chicken in the refrigerator for up to 6 hours. If not, then simply let the chicken marinate at room temperature while you prepare the vegetables and soak the skewers.

Pomegranate Glazed Chicken Vegetable Skewers

Pomegranate molasses may be found in the international aisle of most supermarkets.

Serves 4 to 6

Marinade:
3 garlic cloves, minced
1/4 cup pomegranate molasses
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoon Dijon mustard
2 tablespoon soy sauce
1 tablespoon Sriracha or hot sauce
1 teaspoon ground cumin
1 teaspoon ground coriander

2 pounds boneless, skinless chicken breasts, cut in 1-inch chunks
Salt and freshly ground black pepper
2 bell peppers, stemmed, seeded, cut in 1-inch chunks
2 medium red onions, cut in 1-inch chunks

10 (10-inch) bamboo skewers, pre-soaked 30 minutes

Whisk the marinade ingredients in a bowl. Set aside 1/3 cup for basting. Lightly season the chicken pieces with salt and black pepper. Place in a large bowl and pour the remaining marinade over and stir to coat. Cover and refrigerate for up to 6 hours (or let stand at room temperature for 30 minutes).

Prepare the grill for direct cooking over medium heat or preheat the oven broiler. Thread the chicken on the skewers, alternating with onions and peppers.
Grill or broil until sides exposed to heat source are golden brown, 4 to 5 minutes. Turn and baste with reserved marinade. Continue to grill until the other side is golden brown, and the chicken is thoroughly cooked through, 4 to 5 minutes. Serve warm.

cake, Desserts, Fruit

Fig and Raspberry Cake

September 7, 2013July 14, 2017by Lynda Balslev15 Comments

It’s a virtual baking weekend, since it’s simply too hot to turn on the oven.
Instead I’ll dream about this Fig and Raspberry Upside Down Cake and share the recipe with you from the TasteFood archives.

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.

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

Grilled Ratatouille Salad

September 2, 2013September 2, 2013by Lynda Balslev8 Comments

~ Grilled Ratatouille Salad with Couscous ~

It’s that time of year when the garden is lobbing bushels of vegetables at us faster than a tennis ball machine. And it means one thing: It’s time for ratatouille. Now, mind you, this is not your traditional ratatouille. Instead of simmering a stew of Provencal vegetables on the stovetop, I’ve thrown eggplant, squash, onions and peppers on the grill until lightly charred, then tossed them with olive oil and fresh herbs. It’s a lighter version that’s very versatile. I like to serve it over couscous, tossed with pasta or spooned on top of grilled garlic bread.

Grilled Ratatouille Salad

If you don’t have a grill, the veggies may be broiled in the oven. You may either roast the tomatoes with the vegetables or toss them in at the end. (If you grill them, thread on pre-soaked bamboo skewers to prevent them from falling through the grates). If desired, sprinkle with crumbled feta or goat cheese before serving.

Serves 4.

2 medium zucchini or yellow squash, cut in 1/2 inch slices
2 red or yellow bell peppers, quartered, stems and seeds removed
1 small eggplant, sliced crosswise 1/2-inch thick
1 large red onion, slice crosswise, 1/2 inch thick
1/4 cup extra-virgin olive oil
Salt
Freshly ground black pepper
1 cup grape tomatoes
1 garlic clove, minced
1/2 cup Italian parsley sprigs, coarsely chopped
1/2 cup fresh basil leaves, shredded

Prepare a grill for direct cooking over medium heat. Spread the vegetables on a tray. Brush with olive oil and lightly season with salt and pepper. Grill until lightly charred and cooked to desired doneness, 6 to 10 minutes. Transfer to a plate to cool slightly, about 5 minutes. When cool enough to handle, cut in large chunks. Place in a bowl with tomatoes, garlic, parsley and basil. Gently toss to combine. Taste for seasoning and add more olive oil if desired. Serve warm or at room temperature.

Appetizers, Crostini, entertaining, Fruit

Figs and Brie

August 29, 2013February 5, 2019by Lynda Balslev11 Comments

Figgy cheese – or would that be cheesy figs?

Simplicity combined with fresh ingredients is the essence of great summer food. There need not be a lot of fuss when produce is at it’s peak in flavor. Keep it simple so that nature’s flavors shine through. I made these figs as an appetizer the other night with a minimum of ingredients in 10 minutes. You can too.

Oven Roasted Figs and Brie with Thyme

Drizzle a little honey over the figs after they roast, if desired. These figs were so sweet and sublime I chose not to add anymore sugar. These figs are also delicious on crostini.

Makes 12

6 large ripe fresh figs, halved lengthwise
4 ounces soft rind cheese, such as brie, camembert, reblechon
Extra-virgin olive oil
Salt and freshly ground black pepper
Fresh thyme sprigs

Heat the oven broiler. Place the figs in a cast iron pan or baking dish cut-side up. Slice the cheese and cut in squares no larger than the width of the figs. Lay the slices in the center of the figs. Broil until the cheese is melted and lightly golden. Remove from the oven and drizzle with a little olive oil. Lightly season with a few pinches of salt and a grinding or two of black pepper. Garnish with fresh thyme. Serve immediately.

Appetizers, entertaining, Fish and Shellfish, gluten-free

Shrimp and Cheese Nachos

August 22, 2013June 9, 2019by Lynda Balslev9 Comments

Now, shush. I gave you lentils in my last post. Now you will get nachos. C’mon. We all need a little cheesy nacho goodness to balance out the healthy food around here. Besides, if we are going to analyze this, then this plate of fun food isn’t as bad as you think. I did my best to keep it light and fresh, just close your eyes and enjoy the cheese. And yes I called this dinner.

Shrimp Nachos

You don’t need a whole pound of shrimp for this recipe, but I do recommend it so you can pop a few in your mouth before serving.

Serves 6 (or 4 if you call this dinner)

Shrimp:
1 tablespoon extra-virgin olive oil
1 small garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 pound medium shrimp, shelled and deveined

1 to 2 ripe but not mushy avocados, diced
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cumin

8 ounces tortilla chips
3 cups Cheddar or Monterey Jack cheese, grated, plus 1 cup for broiling
3 green onions, white and green parts separated, thinly sliced
2 jalapeno peppers, stemmed and seeded, finely chopped
1/2 small red onion, finely diced

1 large vine-ripened tomato, cored, diced
½ cup cilantro leaves, loosely packed

Heat the oil in a large skillet over medium heat. Add the garlic, cumin and red pepper flakes and stir until fragrant, about 20 seconds. Add the shrimp in one layer. Cook until pink and just cooked through, turning once, about 2 minutes. (It’s ok if the shrimp are a little under-done. They will continue to cook in the oven). Remove from pan and drain on paper towel lined plates.

Combine the avocado, lime juice, salt, pepper and cumin in a small bowl and gently stir to coat.

Preheat the oven to 375°F. Spread half of the tortilla chips in a large rimmed baking pan. Sprinkle 1 1/2 cups of the cheese, half of the white scallions, half of the jalapenos and half of the red onion over the chips. Top with remaining chips, 1 1/2 cups cheese, white scallions, jalapenos and red onion. Bake in the oven until the cheese is melted and nachos are hot, 10 to 12 minutes. Remove the pan from the oven and turn on the broiler. Arrange the shrimp over the cheese. Sprinkle the last 1 cup cheese over the shrimp. Broil to melt the top cheese, 1 to 2 minutes. Remove the pan from the oven. Scatter the avocado, tomatoes, green scallions, and cilantro evenly over the top. Serve immediately with salsa and guacamole if desired.

Appetizers, Breads, Pasta, Rice, Grains, Legumes, Main Course, side dish, Vegetarian

Lentil Falafel

August 18, 2013August 18, 2013by Lynda Balslev11 Comments

~Lentil Falafel with Spicy Yogurt Tahini Sauce and Mint~

These patties are a cross between falafel and keftas. They are a terrific vegetarian meal or appetizer. We dipped them in a spicy yogurt sauce, but you can also stuff them in pita pockets with a spoonful of sauce and a handful of fresh mint or cilantro.

Lentil Falafel
Makes approximately 16 patties

1 1/2 cups cooked lentils
1/2 cup medium-grind bulgur
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 garlic cloves, chopped
1 large egg, lightly beaten
1/4 cup finely chopped red onion
2 tablespoons finely chopped cilantro
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne

Vegetable oil for pan-frying

Sauce:
1 cup Greek whole milk yogurt
2 tablespoons fresh lemon juice
1 tablespoon tahini
2 teaspoons harissa paste
1/4 teaspoon salt

Place the lentils and bulgur in a medium bowl. Ad the olive oil and lemon juice and stir to combine. Cover and let stand at room temperature until liquid is absorbed and bulgur is tender, about 15 minutes.

Transfer to a food processor and add the remaining falafel ingredients. Pulse to form a chunky paste.

With wet hands lightly form the lentils in 1 1/2-inch patties about 1/2-inch thick. The mixture will be sticky and you will need to rinse your hands between batches.

Heat 2 tablespoons vegetable oil in a large cast iron or heavy bottomed skillet over medium-high heat. Add the patties in batches without overcrowding. Cook until golden brown and heated through, turning once with a spatula. Transfer to a plate lined with a paper towel. Repeat with remaining patties.

Whisk the sauce ingredients in a small bowl. Serve falafel with sauce on the side for dipping. Or stuff 1 to 2 patties in mini-pita pockets, then add a spoonful of sauce and fresh mint leaves.

Tip: For completely different rendition, don’t process in the food processor. Simply dump the mixture in a skillet with a little olive oil and saute over medium-high heat until hot and slightly crispy. Serve as an alternative to rice or pilaf.

Appetizers, Breads, Pasta, Rice, Grains, Pizza

Grilled Pizza with Mozzarella, Salame and Arugula

August 16, 2013June 9, 2019by Lynda Balslev6 Comments

Pizza on parchment: Salad Pizza with Arugula, Mozzarella and Salame

Homemade pizza is a popular dinner here at TasteFood – a family favorite that’s easy to make during the week with a simple list of fresh ingredients. The key is to have pizza dough on hand so you’re ready to go when the craving strikes. This may be accomplished by either making a large batch and freezing individual portions, or buying ready made dough at your favorite supermarket.

During the summer, the pizza gets moved outdoors to the grill, keeping the heat away from the kitchen and adding great charred flavor to the crust. We keep our toppings simple and often pair salame or prosciutto with garden vegetables or heaps of fresh arugula. Add the arugula during the last minute or two of grilling so it just begins to wilt but retains its freshness. We call it a Salad Pizza.

Salad Pizza with Arugula, Mozzarella and Salame

We like our pizzas white, which means with no tomato sauce. Instead, the dough is brushed with garlic oil before piling on the toppings. If you prefer red, then smear a thin layer of tomato sauce over the dough in place of the oil, leaving a 1-inch border. Brush the border with garlic oil.

Makes 1 large rectangular pizza or 2 10-inch pizzas.

Pizza crust (recipe below)
Extra-virgin olive oil
1 garlic clove, minced
1/2 cup tomato sauce (recipe below)
8 ounces fresh mozzarella, thinly sliced
1/2 teaspoon red chili flakes, or to taste
4 ounces thinly sliced Italian dried salame (or prosciutto)
4 cups fresh arugula
1/2 cup finely grated Parmigiano cheese

Prepare the grill for direct cooking over high heat and preheat a pizza stone (or preheat oven and pizza stone to 500°F). Using your hands, stretch crust to desired shape. Combine 2 tablespoons olive oil and garlic clove in a small bowl. Lightly brush crust with oil. Arrange a layer of mozzarella over the pizza. Sprinkle with chili flakes. Top with a layer salami. Sprinkle Parmesan over the pizza. Brush the exposed edges with a little more olive oil.
Slide the pizza onto the pizza stone. Close the grill lid and grill until crust begins to turn golden brown, 10 to 12 minutes. Drop handfuls of arugula over the pizza. Grill with the lid closed until arugula just begins to wilt, 1 to 2 more minutes. Transfer to a cutting board. Drizzle with olive oil. Cut in pieces and serve immediately.

Pizza Dough Recipe

Adapted from a recipe by Alice Waters. Makes 2 – 10 inch pizza crusts.

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks. Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10-inch shapes.

Baking, Breakfast, Desserts, Fruit

Apple Cinnamon Cake with Raisins and Walnuts

August 12, 2013August 12, 2013by Lynda Balslev9 Comments

~ Apple Cinnamon Cake with Raisins and Walnuts ~

When things get busy and stressful, I head to the kitchen. Mind you, I’m normally in my kitchen anyway, developing and testing recipes, preparing meals for clients, and always making a dinner of some sort. But that’s not what I’m talking about. My to-do list is seemingly endless right now, and this weekend I needed a break. So I put aside my oil splotched recipe notes, shopping lists and white board (yes, I have a white board in my kitchen) and closed my laptop. I asked my son what I should bake – something sweet, something frivolous, something unplanned. He instantly asked for an apple cinnamon cake I used to bake, and I knew exactly which one he meant. It’s a simple crusty-topped cake studded with fruit and nuts that my kids love and I used to make for afternoon coffee and tea – when I actually used to have afternoon coffee and tea in another life we lived in Europe.

The recipe I used back then was from an old Gourmet magazine and sadly long misplaced or packed. But I remembered seeing a recipe over at Food52 for a classic, popular cake they loved which closely resembled my memory of this cake. That I could find, and here it is:

Apple Cake with Raisins and Walnuts

adapted from Food52 and a distant family memory

1 1/2 cups vegetable oil, such as grape seed
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
6 tart apples, peeled, cored, cut in coarse chunks
1 cup chopped walnuts
1 cup raisins

Heat the oven to 350°F. Butter a 9 by 12-inch baking pan. Line the bottom with parchment paper and butter the parchment.
Beat the oil and sugar in the bowl of a standing mixer fitted with a paddle attachment until light, about 5 minutes. Add the eggs and vanilla and mix well.
Whisk the flour, cinnamon, baking soda and salt in a bowl. Add to the batter and mix to combine. Stir in the apples, walnuts and raisins. Pour into the prepared pan, smoothing the top with a spatula. Bake until a toothpick inserted comes clean, about 1 hour. Transfer to a rack to cool completely. Serve at room temperature. (The flavors will develop once the cake has cooled).
Cut in pieces and serve sprinkled with powdered sugar.

Breads, Pasta, Rice, Grains

Spaghetti with Sausage and Grape Tomato Ragout

August 9, 2013August 9, 2013by Lynda Balslev9 Comments

I know it’s summer, but sometimes a nice meaty pasta dish just hits the spot. I’ve lightened up this ragout by adding fresh grape tomatoes to the sauce. As the sauce simmers, the tomatoes will begin to break down adding garden-fresh brightness to this satisfying dinner.

Spaghetti with Sausage and Tomato Ragout
Serves 4

1 tablespoon extra-virgin olive oil
1/2 pound Italian sausage, casings removed, crumbled
1 pint grape or cherry tomatoes
1 medium red bell pepper, seeds and membranes removed, cut in 1/4-inch dice
3 garlic cloves, minced
2 teaspoons fresh oregano or 1 teaspoon dried
1/2 teaspoon red chili flakes
1/2 cup medium-bodied red wine
1 (15-ounce) can Italian plum tomatoes with juice
2 tablespoons tomato paste
1 bay leaf
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 teaspoons granulated sugar, optional

1 pound spaghetti
Grated Parmigiano cheese
Chopped Italian flat leaf parsley

Heat olive oil in a skillet over medium heat. Add sausage and sauté until golden. Transfer with a slotted spoon to a plate lined with a paper towel. Discard all but 1 tablespoon fat in the pan. Add tomatoes, red pepper, garlic, oregano and chili flakes. Sauté 2 minutes. Add the wine. Bring to a boil and simmer until the liquid is reduced by half. Add the plum tomatoes, tomato paste, bay leaf, salt and pepper. Cover and simmer 30 minutes. Taste for seasoning. If needed, add sugar.
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente. Drain. Serve hot with the sauce spooned over. Garnish with cheese and parsley.

If you like this, you might enjoy these TasteFood recipes:
Roasted Vegetable Lasagne
Shrimp Puttanesca
Linguine with Cherry Tomatoes and Breadcrumb Gremolata