vegetarian – Page 10

Appetizers, Autumn, Fall, gluten-free, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Vegetarian, Winter

Beet Gratin with Gruyère and Thyme

November 8, 2010June 5, 2020by Lynda Balslev9 Comments

Beet Gratin with Gruyère and Thyme

I am a beet convert. It took a good long time for me to reconcile with their earthy taste. I gazed at beets from the sidelines, attracted to their vibrant magenta and ochre hues, cognizant of their nutrient-rich flesh, yet I shuddered at their redolence of dirt. As a cook, I wanted to love them. As a parent, I wanted to serve them. So, I willed myself to eat beets until I learned to appreciate them.

At first, I took baby steps. I nibbled small bites. I paired them with limes and oranges, letting the acidity of the citrus tame their earthiness. I grew bolder and roasted beets in olive oil, discovering that fire and char nicely counteracted their dirt-like flavor. My go-to beet became the golden variety, which is pleasantly mild and nuttier in taste. And, eventually, I succeeded. Now, I am a fully fledged beet eater. I order beets in restaurants, and I cook with them. Yet while I no longer shudder at eating a completely naked beet, I continually craft recipes that embrace the beet while tempering their earthy nature.

This recipe for Beet Gratin does just that. It’s unambigous in its ingredients, allowing the beets to shine through in a cast of minimal characters. Yet the co-stars of the dish happen to have their own strength and assertiveness, helping to tone down any earthy qualities that might be lurking in each bite. The layers of beets are thinly cloaked in olive oil. Gruyère cheese is sprinkled between the beets along with fresh thyme and a trace of nutmeg. The presentation is simple and absent of any gratin goopyness. The beets release their juices while cooking, saturating the gratin with their brilliant color, while the flavors meld together. When I made this, it was so good, everyone at the table was reaching for seconds. As a cook and a parent, I find that a very good thing.

Beet Gratin with Gruyère and Thyme

I prepared this recipe in individual ramekins. A gratin dish will also work for family style serving. Red beets, golden beets or a combination may be used.

Unsalted butter
4 medium-sized red beets, peeled
Extra virgin olive oil
4 ounces Gruyere cheese, finely grated
2 tablespoons fresh thyme
Ground nutmeg
Salt
Freshly ground black pepper

Preheat oven to 350 F. (180 C.) Butter 4 ramekins. Thinly slice beets with a mandoline. Arrange one layer of sliced beets in each ramekin (one slice may fit perfectly.) Lightly brush with olive oil. Sprinkle with cheese, a little thyme and a pinch of nutmeg. Lightly sprinkle with salt and pepper. Repeat layering process until ramekins are full, pressing down lightly. Bake in oven until gratins are bubbling, cheese is golden and beets are tender, about 45 minutes. Serve warm with fresh thyme sprigs as garnish.

Autumn, Fall, gluten-free, Vegetarian

Post-Halloween Detox: Spice Roasted Pumpkin Seeds

November 1, 2010August 8, 2014by Lynda Balslev2 Comments

Candy overload? Try this healthy respite, updated from the TasteFood archives.

Looking for a healthy diversion from all of the Halloween candy in your house? Pumpkins are not just good for decoration and their sweet nutrient-rich flesh. Their seeds are high in iron, fiber and protein, rich in amino acids and zinc. So when you are carving up pumpkins or squash for decoration or baking, be sure to save your seeds. Clean and dry them before roasting for best results. Then, when you find yourself peeking into your kids’ Halloween stash, reach instead this healthy, savory snack.

Spice-Roasted Pumpkin Seeds

2 cups pumpkin seeds
2 teaspoon cumin seed
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon cayenne, or more to taste
2 tablespoons olive oil

Clean and dry seeds:
Rinse the seeds. Arrange in one layer on a baking tray and leave seeds out to dry at least 3-4 hours or overnight.

Roast the seeds:
Preheat oven to 375 F. (190 C.) Toast the cumin seeds in a dry skillet over medium heat until fragrant, one minute. Grind cumin to a fine powder in a mortar with pestle. Whisk cumin, paprika, salt, cayenne and oil together in a medium bowl. Add dried pumpkins seeds and toss to coat well. Arrange in one layer on baking sheet. Bake until golden brown, about 20 minutes. Cool and store in air-tight container.

Appetizers, Condiment, Crostini, Pasta, Vegetables and Salads, Vegetarian

Tomato Confit

October 17, 2010August 8, 2014by Lynda Balslev13 Comments

It’s amazing where you discover the darnedest things: Last week I discovered a recipe for Tomato Confit in the wilderness of a national park. I was on kitchen duty for my daughter’s school outing to a Bay area national seashore. Each autumn the students spend several days immersed in nature, nestled in a camp high in the hills overlooking the Pacific. Kitchen duty is a full-time volunteer position. We rise before dawn and spend the day preparing 4 meals for 80 hungry children and adults. While it’s hard work, it’s great fun in a spectacular setting and rewarding to make the best food possible for all. This year we hired a kitchen manager, Sebastian, an alumni of the school who currently sous-chefs at the acclaimed Napa restaurant Oenotri. He was easily convinced to trade in his wine country chef whites and come to the beach for a few days to help out his old school.

One night for dinner we prepared an Italian themed menu which included a variety of pasta dishes. Sebastian made a tomato sauce as one of the accompaniments which consisted of heirloom cherry tomatoes, olive oil and salt. It’s was simple and intense. The tomatoes cooked and broke down in a generous amount of oil for an hour or so, resulting in a thickened and rich confit. Delicious with pasta, for sure, yet extremely versatile, I wanted to experiment with the recipe and made a Tomato Confit at home this week. I made a large batch, so I could divide it up and freeze for later use. I saved one cup and used it as a topping for crostini. I think I’ll use my next batch as an extra ingredient in a cheese fondue. I suspect it will be delicious – I’ll be sure to let you know how it turns out.

Tomato Confit

Cherry tomatoes may be substituted for heirloom cherry tomatoes. Makes 4 cups.

4 pints (about 4 pounds) heirloom cherry tomatoes
1 cup extra-virgin olive oil
2 teaspoons sea salt
1/2 teaspoon sugar, optional

Combine tomatoes and olive oil in a large saucepan or soup pot. Simmer over medium-low heat until tomatoes begin to break down, stirring occasionally and breaking tomatoes apart with a spoon. Continue to cook until all the tomatoes have broken down and sauce is thick, about one hour in all. Add salt and taste for seasoning. If necessary add sugar.

Crostini with Goat Cheese and Tomato Confit:
Cut 8 – 1/2 inch slices of a baguette. Brush slices with olive oil and bake in a 400 F. oven until golden brown, 10-12 minutes. Stir 1/2 cup fresh goat cheese, 1 minced garlic clove and a pinch of salt and freshly ground black pepper together in a small bowl. Spread goat cheese on each baguette. Top with a teaspoon of tomato confit. Garnish with rosemary sprigs.

Pasta with Tomato Confit:
Bring 1 cup tomato confit, 1 cup heavy cream, 2 rosemary sprigs and 1 teaspoon freshly ground black pepper to a simmer. Cook 10 minutes until slightly reduced. Remove rosemary sprigs. Toss with 1 pound freshly cooked penne and 1/2 cup grated Parmegiano-Reggiano cheese.

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

Smashed Potatoes and Celery Root with Horseradish and Parmesan

October 3, 2010January 28, 2021by Lynda Balslev11 Comments

Celery root teams up with potato and spicy horseradish for a satisfying smash. Popular in Europe and less used in the U.S., celery root, also known as celeriac, is the dark horse of tubers. Don’t let it’s gnarly, bulbous exterior put you off. Once you peel away the skin a milky white interior is revealed, fragrant with celery. Its smooth and mellow flavor adds a delightful dimension to mashed potatoes, gratins, soups and stews.

Smashed Potatoes with Celery Root and Horseradish and Parmesan

Nutrient-rich potato skins fleck this side dish, adding flavor and texture. Peel the potatoes if you prefer a smoother texture. Serves 6-8.

1 1/2 pounds yukon gold potatoes, cut into 1-inch pieces
1 1/2 pounds celery root, peeled, cut into 1-inch pieces
Bouquet garni: 1 bay leaf and 3 thyme sprigs, tied in cheese cloth with kitchen string
Salt
1/4 cup unsalted butter, cut into pieces
3/4 cup sour cream or creme fraiche
3 tablespoons finely grated fresh horseradish, divided
3 tablespoons finely grated Parmigiano-Reggiano cheese, divided
1 teaspoon black pepper

Combine potatoes and celery root in large pot. Cover with cold water. Add bouquet garni and 1 teaspoon salt. Bring to a boil, then reduce heat to a simmer. Cook, partially covered until potatoes and celery root are very tender, about 20 minutes. Drain thoroughly. Transfer to a large bowl. Add butter and smash with a potato masher. Stir in sour cream, 2 tablespoons horseradish, 1 tablespoon cheese and black pepper. Add more salt to taste. Transfer potatoes to a buttered casserole or baking dish. (Potatoes may be prepared up to one day in advance to this point. Let cool completely, then cover with plastic wrap and refrigerate.)

Preheat oven to 350 F. (180 C.) Mix 1 tablespoon horseradish with 2 tablespoons cheese in a small bowl. Sprinkle over top of potatoes. Bake in oven until top is tinged golden brown and potatoes are heated through, about 25 minutes. Serve immediately.

Appetizers, Main Course, Vegetables and Salads, Vegetarian

Heirloom Cherry Tomato Tart

September 1, 2010August 7, 2014by Lynda Balslev9 Comments

Heirloom Cherry Tomato Tart
updated from the TasteFood archives, because it’s on the menu tonight:

Early September brings beautiful tomatoes, their sunny colors cheerily keeping autumn at bay, reminding us that summer is not yet finished. Sweet, juicy, sunkissed heirlooms, early girls, and cherries promise to bring a little sunshine to our dinner plates while the days grow shorter, cooler and crisper.

This Tomato Tart is an easy, light dinner for a busy weekday night that takes advantage of the kaleidescope of cherry tomatoes falling in our gardens and showcased in the market. The tart’s ease of preparation is, in part, due to the usage of store-bought frozen puff pastry dough. I confess that as much as I try to homemake everything, homemade pastry (unless made well ahead of time and frozen) doesn’t conveniently figure into a spontaneous week night meal. Fortunately, high quality frozen pastry dough is available in many stores. I buy mine at Whole Foods, and while the price is not cheap, I see it as a break-even when considering the cost of the ingredients and time I would need to make it myself. However, if you do have time on your side (lucky you!) and would like to make your own pastry, one of my go-to recipes for quick puff pastry is from Rose Levy Beranbaum’s Pie and Pastry Bible.

Heirloom Cherry Tomato Tart
Serves 4 as a light meal or 6-8 as a side dish

1 sheet (11 oz./300 g.) frozen puff-pastry dough, thawed
1 1/2 pounds (750 g.) cherry tomatoes, multi-colored if possible, halved lengthwise
1-2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspons fresh marjoram

Prepare tart:
Preheat oven to 400 F. (200 C.)
Roll out dough to 1/4″ thickness on a lightly floured surface. Pierce dough all over with a fork, leaving a 1 inch border intact. Transfer dough to a parchment-lined baking tray and refrigerate 15 minutes.
Bake in oven until lightly golden, 12-15 minutes. Remove from oven, but do not turn off heat.
Arrange tomato halves, cut-side up, on crust, leaving the 1″ border clear. Drizzle tart with olive oil. Sprinkle with sea salt and freshly ground black pepper. Return to oven and bake 15-20 minutes, or until crust is golden brown. Remove tart from oven, and transfer to serving platter. Garnish with fresh marjoram (or basil) and serve immediately.

For a complete rustic meal serve with a wedge of soft, runny Camembert or Taleggio cheese, thick slices of pain paysan and a salad of mixed seasonal greens.

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

Orzo Salad with Peas, Radishes and Pecorino

August 26, 2010August 7, 2014by Lynda Balslev6 Comments

Yes, I know I am posting back-to-back pasta dishes. The previous post was in celebration of autumn. The calendar and unusually cool weather got the best of me, and I confess I may have jumped the gun. Just as that post was published, summer returned with a vengeance, perhaps in a fiesty face-saving attempt to rectify it’s dismal display until now. The cool weather skyrocketed to triple digits and just looking at an oven made me sweat. Move aside fireside dinners, your time will come. When it’s this hot, it’s necessary to rely on cool, no-cook or nearly-no-cook recipes for light eating. And this recipe does the trick.This orzo dish is fresh and simple to prepare. Serve as a light main course or, better yet, a side dish to accompany your Labor Day barbecue.

Orzo Salad with Peas, Radishes and Pecorino

The radish leaves may be substituted with Italian flat-leaf parsley or a combination of parsley and mint leaves. Serves 4-6 as a side dish.1/2 pound (250 grams) orzo
2 tablespoons extra-virgin olive oil, divided
12 ounces frozen peas, defrosted, rinsed and dried
6-8 radishes, halved and thinly sliced
3 green onions, tips and ends discarded, sliced
1 shallot, minced
1/2 cup radish leaves, washed, coarsely chopped
Finely grated zest of one lemon
Juice of one half lemon
1 teaspoon salt
1 teaspoon freshly ground black pepper
Grated pecorino cheese (mild, not too piquant) for garnishBring a large pot of salted water to a boil. Add orzo and cook until al dente. Drain; toss with one tablespoon olive oil. Cool to room temperature.
Add the remaining ingredients except the pecorino cheese. Toss to combine and taste for seasoning. Serve sprinkled with cheese.

Appetizers, Autumn, Fall, Crostini, entertaining, Fruit, Summer, Vegetarian

Roasted Fig Crostini

August 14, 2010August 7, 2014by Lynda Balslev7 Comments

Oh, how I want to love figs. I am attracted to their shape and color, perfectly plump little bulbs, striated in violets and yellows, or hued in light green and dark purple. Soft and sensual to the touch and mildly aromatic, perhaps it’s their mildness that confounds me. Faintly sweet, yet nutty and vegetal, I find the fig elusive in flavor, its softness shrouding it like a mysterious woman in a cloak. I know there is more to the fig, and I want to discover it. I want to love it.

So, I found a ploy, or really a method, to reveal its secrets. By roasting figs in the oven, their taste and texture take on a whole new dimension. The fruit is coaxed from its shroud of vagueness, its natural sugars oozing and caramelizing, while its plumpness is reduced to a crispy intensity that bursts with flavor. There is no coyness or ambiguity with a roasted fig. It’s sweetness and articulated flavor is a perfect match with other ingredients, such as goat cheese and basil. Try it, you’ll like it. In fact, you will love it.

Roasted Fig Crostini

Makes 8

Extra-virgin olive oil
4 figs, sliced lengthwise, 1/4-inch thick
8 slices of baguette, cut on the diagonal, 1/2-inch thick
6 ounces soft mild goat cheese
Runny honey
Sea salt
Freshly ground black pepper
8 whole basil leaves

Preheat oven to 400 F. (200 C.)
Lightly oil baking tray. Arrange fig slices in one layer. Lightly brush tops with olive oil. Bake in oven until bubbly and beginning to caramelize, about 20 minutes. While figs are roasting, brush baguette slices with olive oil. Arrange on another baking tray in one layer. Bake in same oven until golden brown, about 10 minutes. To assemble crostini, spread baguette slices with goat cheese. Arrange 1-2 figs over cheese in one layer. Lightly drizzle with honey. Sprinkle with salt and pepper. Top with a basil leaf. Serve immediately.

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

Pasta Provençal with Basil, Sweet Pepper, Tomatoes and Olives

August 3, 2010June 27, 2019by Lynda Balslev5 Comments

When the weather is hot and sticky, no one wants to cook. At this time it’s nice to have a few recipes on hand for easy, light, flavorful meals that reflect the season and little heat. Pasta Provençal does just that. It takes advantage of late summer’s bounty of vegetables without being too complicated. While this recipe calls for sweet peppers, tomatoes and basil, feel free to experiment with grilled eggplant, zucchini or yellow squash. The beauty of this recipe is that it is fresh and unfussy, perfect for a warm and sultry summer evening.

Pasta Provençal with Basil, Sweet Pepper, Tomatoes and Olives

Serve with a green salad and cold rosé wine.
Serves 4-6.

1 pound farfalle
2 tablespoons extra-virgin olive oil
1 red pepper, stemmed, seeded, ribs removed, cut in matchsticks
2 cups small cherry tomatoes, halved
1 cup kalamata olives, pitted, halved
1 fresh mozzarella, shredded
1 large garlic clove, minced
2 teaspoons balsamic vinegar
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1/4 cup grated Pecorino Romano cheese
1/4 cup grated Parmigiano-Reggiano cheese
1 bunch, about 1/2 cup, fresh basil leaves, shredded

Bring a pot of salted water to boil. Add pasta and cook until al dente; drain. Pour pasta into a large serving bowl. Toss with 1 tablespoon extra-virgin olive oil. Add red pepper, tomatoes, olives, mozzarella and garlic. Toss to combine. Stir in 1 tablespoon olive oil, balsamic vinegar, salt and pepper. Add cheese and basil, and gently toss. Serve warm or at room temperature with extra grated cheese.

Appetizers, gluten-free, Summer, Vegetables and Salads, Vegetarian

Heirloom Tomato Tartare with Balsamic Syrup

July 9, 2010August 7, 2014by Lynda Balslev

Presentation does make a difference – not only in terms of visual appeal, but also in taste. Heirloom Tomato Tartare takes the ingredients of a simple tomato and basil salad, and, with some dicing and stacking, results in a colorful and refined appetizer. Heirloom tomatoes of various colors are diced and combined with finely chopped kalamata olives and shallots. The confetti of tiny morsels allows for satisfying mouthfuls bursting with sweet tomato, briny olive and sharp shallot. Try it – you’ll like it.

In this recipe I have topped the tartare with a spoonful of creamy burrata and basil. If you don’t want to splurge on burrata, try a small wedge of buffalo mozzarella. Drizzle with extra-virgin olive oil and serve with Balsamic Syrup. While the ingredients are the same as you will find in a Caprese Salad, the presentation is refreshingly different.

Heirloom Tomato Tartare with Balsamic Syrup
Serves 6

6 medium-large heirloom tomatoes, ripe but firm (choose different tomatoes for color variation)
10 Kalamata olives, pitted, diced
1 medium shallot, minced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Extra-virgin olive oil
1 buffalo mozzarella or burrata
Fresh basil leaves
Balsamic Syrup (see below)

Prepare tartare:
Cut tomatoes in half. Remove and discard seeds, juice and ribs if mealy. Cut in 1/4″ dice. Combine diced tomatoes, olives and shallot in a large bowl. Add salt and pepper.
Arrange 1/2 cup of tomatoes in a stacked circle in center of a serving plate. Cut mozzarella in half and divide each half into 3 wedges. Gently place wedge on top of tomatoes. If using burrata, carefully pull apart a small portion of the cheese, without too much liquid, and arrange on top of tomatoes.
Drizzle tomatoes and cheese with olive oil. Garnish with a basil leaf. Serve with balsamic syrup either drizzled on the plate around the tomatoes, or in a small cup to the side.

Balsamic Syrup:
Bring one cup every-day quality balsamic syrup to a boil (don’t use the fancy one). Simmer, uncovered, until reduced by half, about 3 minutes. Remove from heat and cool to room temperature.

Appetizers, Crostini, Italy, Rome, Travel, Vegetarian

Tomato Bruschetta, Italy and the World Cup

June 12, 2010August 7, 2014by Lynda Balslev7 Comments

It’s World Cup Football Championship time again. For those of you not in touch with this sporting rite, it is THE international football championship that takes place worldwide every four years. Don’t get me wrong. I hardly watch football (that’s soccer for you Americans). But, I am, after all, married to a Dane and lived many years in Europe where if you are not following at least a teensy bit of football in the news or on the television, you are living in a shoebox.

The World Cup also makes me think of Italy, where we often vacationed when we lived in Europe. Four years ago we were doing just that when the Italians won the last championship. What an impression that made. We were in Rome when the quarterfinals took place. As tourists, we naively ventured into the city for dinner during the quarterfinals match. While the restaurants were open, they were sparsely populated – and only with wayward tourists such as us. The staff were, to say the least, distracted, hovering over radios or watching small televisions in the kitchens or at the bar. We quickly deduced that we might as well just settle back and root for our new favorite football team without being overly critical about erratic table service. After our meal we knew there was no hope in finding a taxi driver to bring us back to our hotel until after the match. So, we wandered into another restaurant with a lounge and cheered on Italy as they won. From that moment on the streets came alive with revelers, cars honking, sirens blaring. This continued well into the night, long after we had gone to bed. It was just the quarterfinals.

The semi-finals took place after we left Rome for Tuscany, where we shared a villa with some friends near Montepulciano. The afternoon of the match, we wandered the crooked, narrow streets of the medieval village and came upon the town square, or Piazza. An enormous screen was being erected against a building façade while rows of folding chairs filled the open space, encircling the fountain to create an outdoor theater. It made me think of the film Cinema Paradiso. No worries if you didn’t own a television – all the villagers would gather that evening and watch the football match together, cheering on their team.

The finals played on one of our last nights in Italy. We had moved to the Isle of Elba and were staying in at the lovely Villa Ottone. The staff was professional and proper, the clientelle was well-heeled and dignified. So, imagine the night of the finals, in the middle of the first dinner service, when a tuxedoed maître d’ wheeled a television into the center of the dining terrace. As if on cue, all protocol was suspended. Waiters, busboys and hotel staff gathered around the television. Diners pulled up their chairs, balancing dinner plates on their laps. The French tourists cheered on France. The Italian tourists and staff cheered on the Italians. We were all caught up in a passionate TV dinner for the next 2 hours. When we finished eating we crowded into the bar, squeezing into sofas, balancing on the arms of chairs, sitting cross-legged on the floor, elbow to elbow with our fellow football fans. A Swedish photographer bought us a round of drinks. We reciprocated and bought drinks for the French couple sitting at our feet. The bartender invited our children to perch on the bar and gave them free sodas. Together we cheered and booed as Italy won the world cup. What an equalizer. Who said that English is the international language?

This year the World Cup takes place in South Africa. But I cannot help but think of Italy whenever it takes place. If I had to create something to eat while watching a football match it would be Tomato Bruschetta.

Tomato Bruschetta
Makes 8

For the tomatoes:
1 pound cherry or grape tomatoes, cut in 1/4″ pieces or quartered if small
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

For the bread:
8 slices levain or peasant bread, cut 1/2″ thick
1 large garlic clove, lightly smashed but still intact
Extra-virgin olive oil
Sea salt

1/2 cup basil leaves, shredded plus whole leaves for garnish

Prepare the tomatoes:
Combine all the ingredients together in a bowl and toss to combine. Taste to adjust seasoning. Let sit at room temperature while bread is prepared.

Prepare the bread:
Preheat oven grill or griddle pan. Rub bread on both sides with garlic. Brush lightly with olive oil. Sprinkle a pinch of salt over bread. Grill, turning once, until both sides are golden.

Arrange bread in one layer on a platter. Stir shredded basil into the tomatoes. Top bread with tomatoes. Garnish with fresh basil leaves and serve immediately.