Do-ahead · Gluten Free · Holiday Food

Cheesy Brussels Sprouts Gratin with pancetta and walnuts

Belinda

This holiday-worthy, crowd-pleasing side dish (you can never go wrong with cream and cheese) requires you to open and close the oven door multiple times, so make sure you pay attention to the visual cues since no oven is exactly the same.

Serves 8

8 oz pancetta, cut into ½-inch pieces
2 lbs Brussels sprouts, trimmed, halved, quartered if large
2 large shallots, thinly sliced
3 garlic cloves, finely grated
4 tbsp melted unsalted butter
1/2 tsp freshly ground black pepper
2 tbsp thyme leaves, divided
2 cups heavy cream
1 tbsp Dijon mustard
1 cup walnuts
3 oz Gruyère, grated (about ⅔ cup)
2 oz Parmesan, crumbled (about 1 cup)
1/2 tsp crushed red pepper flakes

Step 1
Position racks in upper and lower thirds of oven; preheat to 475°. Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.

Step 2
Transfer pancetta to a large bowl; reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp thyme to bowl with pancetta and toss to coat. Scrape Brussels sprouts mixture into a 13″ x 9″ baking dish. Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes. Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.

Step 3
Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.

Step 4
Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Step 5
Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.

Step 6
Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.

Dairy-free · Gluten Free · Holiday Food

Baked pumpkin with tahini

Belinda

A lovely alternative to your usual pumpkin dishes

1/2 of a small pumpkin, cut into wedges
2 tbsp olive oil
2 tsp cumin
1 tsp cinnamon
1 lime – juiced
¼ bunch fresh cilantro
sea salt and ground black pepper
3 tbsp tahini dressing ( see below)

For the dressing
2 tbsp tahini
1 small garlic clove – minced
1 lemon – juiced
½ tsp cumin ( I roast mine as it has a better flavor)
1/3 cup water
sea salt and ground black pepper

1/4 cup pepitas, toasted until golden (pumpkin seeds)

Preheat oven to 425 F.
In a large mixing bowl combine the pumpkin, olive oil, and spices. Lightly toss to ensure all the pumpkin is coated in oil and spice.
Line a baking tray with parchment paper. Transfer the pumpkin to the baking try (skin side down). Season and place in the oven and bake for 25 mins or until browned and cooked through.
Remove from the heat.
In a mixing bowl combine the tahini and minced garlic.
Add the lemon juice, cumin and stir. Slowly add the water until desired consistency is reached.
Season, add the lime, tahini dressing, coriander, season and drizzle over the pumpkin slices when serving on a platter.
Top with the toasted pepita seeds

Gluten Free · Holiday Food · Meat · Rice

Bolognese risotto

Belinda

This fabulous, comforting recipe comes from Delicious Magazine.

“If it’s comfort food you’re on the lookout for, then you’ve landed on the right recipe. Two of our favorite go-to dishes, bolognese and risotto, have been combined to make a cheesy, rich and comforting bolognese risotto bake. We’ve used a good dash of Worcestershire sauce too, for bags of flavor.”

SERVES 6-8

Vegetable oil for frying
1 onion, finely chopped
2 garlic cloves, crushed
3 carrots, peeled and chopped into 1/2″(2cm) dice
2 red peppers, chopped into 1/2″(2cm) dice
2 tbsp tomato purée
300g risotto rice (such as arborio)
150ml red wine
400g ground beef
2 x 400g tins chopped tomatoes
3 tbsp Worcestershire sauce
750ml beef stock
100ml whole (full fat) milk
100g grated mozzarella (the dry kind for cooking) or a sharp cheddar

Heat the oven to 400F/ 220C/200C fan/gas 7.
In a large wide hob-safe braiser, heat a glug of oil, then add the onion, garlic, carrots and peppers. Cook on a medium-high heat, stirring regularly, for 10 minutes. The vegetables should start to soften and color a little. Season with salt and pepper, then add the tomato purée and rice.
Stir over the heat for 2-3 minutes until the rice starts to turn translucent.

Turn up the heat to high and add the red wine. Let the wine bubble and reduce, stirring all the time. Once the wine has reduced by about half, add the ground beef and break up into the rice and vegetables.
Lower the heat to low-medium, stir in the chopped tomatoes, Worcestershire sauce and half the stock, then bring to a gentle simmer.
Slowly add the remainder of the stock and the milk, little by little, stirring all the time as the risotto thickens. This should take 40-50 minutes.

Once the rice is just al dente (firm to the bite), scatter the grated cheese in an even layer over the rice. Transfer to the oven and bake for 10-15 minutes until the cheese has melted and turned golden and the risotto is bubbling.

Tips
Regularly stir the risotto to prevent it sticking to the bottom of the pan, adding enough water to make sure it’s your preferred consistency.

Gluten Free · Rice · Vegetable-related

Tomato rice with crispy cheddar cheese

Belinda

Recipe from Priya Krishna

“I could use all sorts of fancy words to explain this dish, but the best description is this: pizza in rice form. The inspiration for the recipe, though, is oddly enough not Italian — it’s a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe my mom and I photocopied out of my seventh-grade Spanish textbook for a school project. The crispy, bubbly, broiled Cheddar topping (use the sharpest Cheddar you can find!) adds a little something something, making it a worthy dinner party dish.”

Serves 4

2 tbsp olive oil
1 small yellow onion, finely chopped (about 1 cup)
1 small Indian green chili or Serrano chili, finely chopped
10 plum tomatoes (about 2 pounds), cut into 1/2-inch pieces, or 1 (28-ounce) can whole or diced tomatoes, strained
1 tsp kosher salt
3 cups cooked basmati rice (from about 1 cup dry rice)
1 cup shredded sharp Cheddar cheese

Adjust an oven rack to the highest position and heat the oven to 500 degrees.

In a large pot or Dutch oven, heat the oil over medium-high. When the oil begins to shimmer, add the onion and chili, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.

Increase the heat to high and add the tomatoes, using the back of a wooden spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. Add the salt and remove from heat.

Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.

Switch the oven to broil and place the baking dish on the oven rack closest to the broiler.
Broil until the top bubbles and turns golden brown, about 3 minutes.
Serve immediately.

Pasta · Vegetarian pasta

One-Pan Orzo With Spinach and Feta

Belinda1 Comment

Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables.
A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you’re looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.

Recipe c/o Melissa Clark

One-Pan Orzo With Spinach and Feta

Serves 4
2 tbsp unsalted butter
4 large scallions, trimmed and thinly sliced
2 large garlic cloves, minced
8 oz baby spinach leaves (8 cups), coarsely chopped
1 tsp kosher salt
1 ¾ cups chicken or vegetable stock
1 cup orzo
1 tsp finely grated lemon zest (from 1 lemon)
¾ cup crumbled feta (3 ounces), plus more for garnish
½ cup frozen peas, thawed (optional)
1 cup chopped fresh dill, or use parsley or cilantro

Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.

Asian flavors · Dairy-free · Do-ahead · Fish

Miso glazed Chilean sea bass (or cod)

Belinda

This recipe produces the most beautiful, elegant, buttery,
sweet fish I have ever had. You will LOVE it!

1/3 cup mirin (Japanese seasoned rice wine)
1/3 cup sake
3 tbsp dark (preferably) soy sauce
1/4 cup packed brown sugar
1/3 cup white miso paste
1/4 orange marmalade (optional)

4 x (6-7 oz) fillets fresh Chilean sea bass, about 1 inch thick
2 tbsp chopped green onion

Turn oven to 400F

Start marinating the fish the night before.
Whisk together the sake, mirin, soy sauce, brown sugar, miso paste and marmalade (if using) in a bowl to make the marinade. Place the sea bass fillets in a sealable plastic bag and pour the marinade into the bag.
Chill in the refrigerator overnight, turning in the plastic bag occasionally.
Remove the fillets from the bag, discarding the liquid and dabbing the fish lightly with kitchen towel to remove excess marinade.
Arrange the fillets on a greased baking sheet and lightly sprinkle a little oil over the tops of the fish.
Roast for about 15 minutes or until it starts to flake when you put a fork into it
Sprinkle with the chopped green onions and serve.

Do-ahead · Salad

Moroccan spiced winter farro salad

Belinda

This salad is the tastiest, best way to use up some of your favorite winter vegetables.
The flavors mingle perfectly together to create a lively, warming dish that is perfect for the winter months.

Serves 6-8

1 cup dry farro” cooked according to package directions, but with broth instead of water
2 large carrots, peeled and cut into long strips
2 large parsnips, peeled and cut into long strips
4 tbsp olive oil, for roasting
1 cup pistachios, toasted
1/2 cup crumbled feta
1/4 cup dried apricots, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped

Moroccan Dressing:
2 tbsp honey or maple syrup
1/4 cup olive oil
1/4 cup vinegar- red wine vinegar, sherry vinegar, apple cider vinegar
2 garlic cloves, finely minced (use a garlic press)
1/2 tsp salt, more to taste
1/2 tsp ground black pepper
1 tsp cumin (I roast/toast mine first, as it releases more oils)
1/2 tsp cinnamon
1/8 tsp ground cloves
pinch or two chili flakes (optional, but good)

Cook the farro according to the package directions. While the farro cooks, prepare and roast your parsnips and carrots.
Preheat your oven to 400 F.
Coat two large baking sheets with two tablespoon2 olive oil each. Peel carrots and parsnips, and cut them into 2 inch lengths. If they’re skinny, quarter them lengthwise to make batons. If they’re thicker, cut them into matchsticks about 1/4 to 1/2 inch thick. Spread the vegetables on prepared baking sheets, and sprinkle them with salt.
Roast for 20 minutes, then toss them about in their pan, before roasting them for a further 10 minutes.

Whisk the dressing ingredients together, seasoning to taste with pinches of salt.

In a large bowl, combine cooked farro, roasted vegetables, roasted pistachios and dried apricots.
Stir in most of the herbs and feta, leaving a spoonful of each for garnish.
Stir in dressing.
Serve, garnished with the reserved feta and fresh herbs.

Asian flavors · Poultry

Chicken breasts with stem ginger sauce

Belinda1 Comment

Preserved stem ginger is a wonderful store cupboard standby and I always have a jar of it handy. If you have a hard time finding it, it’s available on Amazon.
It keeps indefinitely so it doesn’t matter if you don’t use it often and there’s never any waste.
This dish is good served with a mixed salad of watercress, rocket and baby spinach.
Recipe from Delia Smith

Serves 4

4 chicken breasts
4 pieces of preserved stem ginger, finely chopped
4 dessertspoons preserved stem ginger syrup (from the jar)
2 tsp grated fresh root ginger
2 tbsp groundnut or other flavorless oil
1 large onion, chopped small
2 cloves garlic, crushed
a knob of butter
4 fl oz (120 ml) dry white wine or dry cider
2 tbsp full-fat plain yoghurt
4 scallions (spring onions), finely sliced on the diagonal
salt and freshly milled black pepper

Pre-heat the oven to gas mark 5, 375°F (190°G).

Start off by heating the oil in a medium saucepan and soften the onion and garlic for about 5 minutes.

Meanwhile, place the chicken breasts in a medium roasting tin. Then pierce the chicken with a skewer or small sharp knife in several places, this is to allow the ginger to seep down inside. Now spoon the ginger syrup over the chicken, rubbing it in with your hands. Next, sprinkle the grated root ginger over and rub that in as well. Season the chicken with salt and pepper, then pour the onion, garlic and oil from the saucepan over it, place a small knob of butter on top of each one.

Bake the chicken in the oven for about 25 minutes, basting it with the juices about halfway through. When it’s cooked, remove it to a warmed serving plate and place the tin over direct medium heat.
Add the wine (or cider) and chopped stem ginger, stir and let it bubble down to a syrupy sauce.
Then, off the heat, stir in the yoghurt.
Pour the sauce over the chicken and sprinkle with the spring onions.

Accompaniments · Do-ahead · Egg based · Gluten Free · Whole30 compliant

Easy immersion blender mayonnaise

Belinda3 Comments

Once you have made this ridiculously easy and gorgeous tasting mayonnaise, you won’t want to buy the commercial ones again. You can also play around with the recipe and add fresh herbs or any other flavorings. Enjoy!

2 large egg yolks, at room temperature
1-2 tbsp freshly squeezed lemon juice or white wine vinegar (or a mixture of the two)
2 pinches white sugar
1 tbsp Dijon mustard OR 1 tsp mustard powder
½ tsp Kosher salt
¼ tsp white pepper (optional) or a pinch ground pepper
3/4 cup light olive oil, safflower or canola oil

(**To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extra virgin olive oil for the other oil.)

Add all of the ingredients to the jar that came with your stick blender adding the oil last
Let the ingredients settle for a minute or two with the oil separating on top
Place the stick blender inside the container (firmly on the bottom) and covering the egg yolk
Turn it on and keep it pressed against the bottom of the jar for at least 10-15 seconds. Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
Once it’s all blended, remove the stick blender. Give it a few stirs with a spoon and place in a storage container in the refrigerator. It will stay fresh for up to one week.

Gluten Free · Holiday Food · Poultry

Chicken Fricassée with morels and tarragon

Belinda

Recipe modified from Rick Stein’s

This one-pot chicken and mushroom fricassée recipe is brimming with indulgent French flavors, and a luxurious white wine and cream sauce.
Chicken with morels is as irresistible on a menu as turbot with hollandaise sauce. These days, I suppose people frown on a savory dish with lots of cream in it, but the French invented this way of cooking and there is something so luscious and comforting about beautiful free-range chicken cooked with a cream and wine sauce with the smokey flavor of dried morels. For me, this dish seems to be the very heart of French cuisine. It also happens to be a wonderful partner to a nice white Burgundy.”

Serves 4

1/2 oz (20g) dried morels
8oz chestnut mushrooms, sliced
6.5 fl oz (200ml)tepid water
1 oz (40g) unsalted butter
8 boneless chicken thighs or 4 boneless chicken breasts, skin on
2 banana shallots, finely chopped
1 large clove garlic, finely chopped
3.5 fl oz(100ml) Noilly Prat, preferably (or dry sherry)
4.5 fl oz (130ml) chicken stock
10.5 oz (300g) full-fat crème fraiche
2 tbsp fresh tarragon, chopped
salt and black pepper

Soak the morels in the tepid water for about 15 minutes, then drain them in a fine sieve over a bowl. Strain the liquid and reserve 75ml for the sauce. Rinse the morels under cold running water to remove any debris and dry them on kitchen paper. Cut them in half lengthways.

Melt half of the butter in a large sauté pan or frying pan. Fry the chicken, skin-side down, for 2–3 minutes until light golden brown, then turn them over and repeat on the other side. Take the chicken out of the pan and set aside.

Add the remaining butter to the pan. Fry the shallot and garlic over a medium heat until softened, then add the morels and chestnut mushrooms and fry for a few minutes. Add the Noilly Prat (or sherry), the morel soaking liquid and chicken stock, bring to the boil, then turn the heat down and simmer for 2–3 minutes.

Add the crème fraiche and tarragon and stir, then put the chicken back in the pan, along with any juices that have seeped out. Cover the pan and cook the chicken over a medium heat for about 8 minutes or until it is cooked through.
Season with salt and plenty of black pepper and serve immediately with some rice or buttered potatoes