Category Archives: Grilling

Zucchini Relish

At 2 a.m. I was still in the kitchen. Peach jam in the canner, tomato jam out of the canner, three trays of fruit leather in the oven, tomatoes and peaches in the dehydrator, prepping zucchini relish.  This is what I always forget in those dreamy, carefree spring months when I plant my garden or sign up for a CSA (or, this year, do both): The harvest season is also a season of all-out frenzy.

This recipe is here to help.  You will find both emotional and practical relief as you reduce two truly gargantuan zucchini to five tidy pints of the hot dog relish you remember from childhood.

Pile it onto a field roast sausage with that better-than-ketchup (and I don’t say that lightly) tomato jam and a beery mustard, and you’ll almost forget about the boxes of ripe pears in the basement still awaiting your attention.

IMG_4205

Any ideas for those pears? Continue reading

About these ads

Grilled Fava Beans

For the most part I’m a lazy cook, which is why I don’t get along too well with fava beans.

If you have it in you to shuck the beans from the pod, simmer them briefly and then peel each and every single bean, more power to you.  You are now ready to make some elegant little appetizer that will be gone in two bites, like this fava bean and arugula crostini or that fava and ricotta bruschetta.  (That second recipe recommends having a friend do the work for you, which is at least a step in the right direction.)

If you don’t have it in you to do all that work, this recipe is for you.  It neatly foists the labor of excavating the tender beans straight onto your guests, providing a lively to start to your dinner party as your guests roll up their sleeves and forge a camaraderie based on their mutual amazement at your laziness.  Provide a tiny bowl of good salt for dipping the beans, napkins, and a bowl for discarded pods and bean skins.Grilled Fava Beans Continue reading

Rustic Italian Parsley Salsa Verde

I would like to write a love song entitled “Five-Minute Sauces That Make it a Meal.”  “It” being whatever else you have to put on the table.  Whether it’s a salsa or a savory mayonnaise, a compound butter or a pesto, the key components of a great sauce are flavor, flavor, and flavor.  And the results are worth singing about.

This Italian parsley sauce delivers.  The basic recipe combines parsley, capers, lemon, a shallot, and garlic.  Maybe (hopefully) an anchovy.  You can vary it a million ways: give it body with day-old bread, add other soft herbs, swap red onion for the shallot and garlic, spice it up with chile peppers, add nuts or vinegar or fancy pickles.  Reduce the oil or leave it out altogether (in which case you’ll have more of a sprinkle than a sauce).  Whatever ingredients you choose, chop them up and smooth it all together in a slick of olive oil.  Serve over anything.We often make this sauce when we grill fish or vegetables, but I hear that it also complements meat nicely.  Drizzle it over steamed potatoes.  Dunk a crusty chunk of bread in it.  Whatever you do with it in the end, it will be worth the five minutes it takes to make. Continue reading

Grilled Kale Salad with Ricotta and Plums

I have been having a bit of a love affair with this salad this summer.We met casually, in a friend’s back yard.  I couldn’t stay away from it, and then I couldn’t stop thinking about it.  Our friends came to the Dinner in White and I casually mentioned that they might bring this salad, you know, if they wanted.  They did.  I sat next to it at the table.

It’s been on my mind ever since. Today, by some stroke of luck, J was working from home, the baby was napping, and the older girls weren’t home yet.  We took full advantage of that rare quiet moment together.  By grilling a bunch of curly kale and having this salad for lunch.

I’m sorry I’ve kept it from you for so long, but it’s not too late.  Clear your calendar of any other rendezvous you’ve planned.  You too will fall in love with this salad this weekend. Continue reading

Grilled Broccoli

Welcome to Emmy Cooks!  You can see some of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are June, July, and August).  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your own reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

I’m starting to feel rushed now that summer’s days are numbered.  I never told you about my favorite summer cocktails!  We haven’t even talked yet about whether to drench tomatoes in brown butter!  We’ve hardly grilled together at all, except for a lonely piece of fish and those eggplants.  Tune in next summer, friends, because some of those may have to wait.

But this broccoli can’t wait.  Besides, broccoli is a vegetable that will come along right into fall with us.  And once you taste this grilled broccoli, you’ll be firing up the grill every chance you get, even after summer’s gone. Continue reading

Spicy Cilantro Slaw with Cabbage and Carrots

Tonight we went to a friend’s birthday party.  A keg of good beer, a smoky grill, a swing in the pear tree, little girls running everywhere.  After dark, there were birthday candles and fireworks.  This is the salad to bring to a party like that. Continue reading

Grilled Peaches with Hazelnuts and Blue Cheese

Why does everyone have to keep talking about how summer’s almost over?

La la la la la!  This is me sticking my fingers in my ears and not listening.La la la la la!  These peaches are me sticking my fingers in my ears and not listening.  La la la–oh, mmmm. Continue reading

How to Grill Salmon

Welcome to Emmy Cooks!  You can see some of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are June, July, and August).  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

Seattle has apparently experienced only 58 minutes of summer so far this year, if by “summer” you mean a temperature exceeding 79 degrees.  Summer means more than that to me, of course, but I will concede that this has been a funny kind of summer in Seattle.  The kind of summer where we make a lot of soup and wading pool days get rained out and last week we packed both our fleece and down coats for a trip to the Olympic Peninsula and ended up wearing them both, one layered over the other.

Continue reading

Grilled Eggplant with Cumin-Basil Yogurt Sauce

Seattle being Seattle (read: located above the 47th parallel), we are expecting almost 16 hours of sunlight on the summer solstice this week.  These long hours of light don’t always herald summer’s arrival, though.  We usually say that summer starts after the Fourth of July in Seattle.  We hope.

You know what else doesn’t start until July?  My CSAs.  Yes, that’s right, plural, CSAs.  Two big boxes of gorgeous produce–one mostly fruit and the other mostly veggies–for twenty weeks.  I can’t wait.

For those of you in the Seattle area who haven’t thrown your lot in with a CSA yet, there are lots of great options in our area, but I truly love the two that we are getting this year.  The first is from Tonnemaker’s organic farm and orchards, which provides a weekly box of unbelievably fragrant and impossibly delicious summer fruit: cherries, apricots, peaches, melons, pears, and apples were some of the highlights last year.  They grow many varieties that I had never heard of, let alone tasted, and a few months of their fruit was enough to make me truly mournful about having to get through the winter without it.  Tonnemaker’s is located in Eastern Washington, so they also provide some of the hot-weather produce that we’re starved for on this side of the Cascades: Tomatoes!  Eggplants!  Peppers!

The other CSA, our old standby now, is Nash’s Organic Produce.  They’re located out on the Olympic Peninsula, but they deliver to a few Seattle farmers markets.  Nash’s hooked us years ago with the Sweetest Carrots I Know, then reeled us in with greens galore and broccoli that tastes like a different vegetable from what you buy in a store.  Nash Huber and his team are also known for their activism and innovation in environmental conservation and protecting farmland, for which Nash received the 2008 Steward of the Land award from the American Farmland Trust, so that’s nice too.

Of course it’s not too late to sign up for either CSA!  Just click those links above (or–you’re so lazy!–click here for Tonnemaker’s and click here for Nash’s).  And once those boxes start rolling in, we’re going to be in veggie heaven around here.

In anticipation of summer vegetables, I grilled a couple eggplants based on this recipe from Food and Wine that my mother-in-law recommended.  I could have eaten the marinade with a spoon, but it was quite subtle in the finished dish, so if you want to take the easy way out you could just sprinkle the eggplant with olive oil and salt.  Most of what you’ll taste here is the smoky eggplant and cooling yogurt sauce with a background of cumin and big, herbaceous basil flavor as you crunch into the torn leaves.  In other words, it tastes like summer.

Continue reading Grilled Eggplant with Cumin-Basil Yogurt Sauce (click for recipe)