Grilled Pork Tenderloin with Mustard-Dill Sauce from Bon Appetit magazine is certainly delicious, but I’m mostly writing about the recipe because of the wondrous little side it produces.
Left out of the recipe’s title, the crunchy zucchini pickles that are part of the resulting dish are absolutely amazing.
The pickles take just minutes to make, and are a superb addition to any summer plate.
They would perfect alongside burgers, hot dogs, steaks, pork chops – and, in the case of this recipe, pieces of moist pork tenderloin.
I will surely be whipping up the zucchini pickles a few times this summer.
This recipe appeared in the March 2011 issue of Bon Appetit. That seemed to me very early in the year for a grilling recipe, so I hung onto it and we tried it in May.
Upon trying the recipe, it made sense why it was included in the March 2011 issue. The sauce for the pork tenderloin is quite heavy for a summer dish – it is more suited to cooler spring weather.
The zucchini pickles, on the other hand, are sensational for the entire summer!
To make the pickles, white balsamic vinegar, fresh dill, salt and water are whisked together. Thinly-sliced zucchini is added and left to marinate for 10 minutes, being tossed often. The zucchini is drained. It’s that easy!
For the mustard-dill sauce for the tenderloin, fresh dill, Dijon mustard, honey and ½ cup water are mixed together.
The pork tenderloin is spread with some of the mustard-dill sauce, and is then grilled for about 25 minutes. After resting for 10 minutes, it is cut into ½-inch-thick slices, and served with the remaining sauce and pickles.
Showing posts with label sides. Show all posts
Showing posts with label sides. Show all posts
Tuesday, May 31, 2011
Tuesday, May 24, 2011
Pickles for your summer plate in just 20 minutes
Yummy homemade pickles in just 20 minutes — it’s true!
I made Cucumbers with Wasabi and Rice Vinegar (click for the recipe) on the weekend, and was quite stunned at how terrific they were.
They tasted like they’d been stewing away for months under perfect conditions.
But all it took was cutting up some cucumbers, tossing them in a few easy-to-find ingredients and letting them sit for a few minutes.
The pickles would make a crisp, cool side for any type of grilling creation this summer.
The recipe calls for wasabi powder, which can be found in the Asian food section of some supermarkets.
I was expecting the powder would create spicy heat, but it didn’t – there was more of a very slight horseradish effect instead.
The recipe also calls for Japanese or Kirby cucumbers. Unable to find either, I used English cucumbers, which made a fine substitute.
The recipe says to use an adjustable-blade slicer to thinly slice the cucumbers, but I was able to accomplish the task easily enough with a knife.
There was a fun direction in the recipe: Squeeze handfuls of cucumber to release water. That’s exactly what I did – I picked up handfuls of slices and squeezed them in my palm to release excess liquid.
Thinly-sliced cucumbers are tossed with salt and left to drain in a colander in the sink for 15 minutes, then rinsed under cold water and squeezed.
Wasabi powder and water are stirred together and left to stand five minutes. Rice vinegar, sugar and soy sauce are added and whisked until the sugar has dissolved. The cucumbers are added and tossed well with the wasabi powder liquid.
The cucumbers can be served right away, or chilled before serving up to one day.
I made Cucumbers with Wasabi and Rice Vinegar (click for the recipe) on the weekend, and was quite stunned at how terrific they were.
They tasted like they’d been stewing away for months under perfect conditions.
But all it took was cutting up some cucumbers, tossing them in a few easy-to-find ingredients and letting them sit for a few minutes.
The pickles would make a crisp, cool side for any type of grilling creation this summer.
The recipe calls for wasabi powder, which can be found in the Asian food section of some supermarkets.
I was expecting the powder would create spicy heat, but it didn’t – there was more of a very slight horseradish effect instead.
The recipe also calls for Japanese or Kirby cucumbers. Unable to find either, I used English cucumbers, which made a fine substitute.
The recipe says to use an adjustable-blade slicer to thinly slice the cucumbers, but I was able to accomplish the task easily enough with a knife.
There was a fun direction in the recipe: Squeeze handfuls of cucumber to release water. That’s exactly what I did – I picked up handfuls of slices and squeezed them in my palm to release excess liquid.
Thinly-sliced cucumbers are tossed with salt and left to drain in a colander in the sink for 15 minutes, then rinsed under cold water and squeezed.
Wasabi powder and water are stirred together and left to stand five minutes. Rice vinegar, sugar and soy sauce are added and whisked until the sugar has dissolved. The cucumbers are added and tossed well with the wasabi powder liquid.
The cucumbers can be served right away, or chilled before serving up to one day.
Thursday, March 31, 2011
A potato dish for spring:
Potatoes with Ranch Dressing
Potatoes – for some, they’re not the springtimey-est vegetable on the block.
Mashed or baked potatoes seem to go best with fall and wintertime dishes such as beef with gravy.
But I’ve got a recipe for potatoes that are meant for a springtime table, right alongside the salmon and asparagus.
Potatoes with Ranch Dressing (click for the recipe) from Everyday Food magazine is comprised of new potatoes in a light cream-herb sauce. It has a bright, fresh look and taste.
It’s family friendly, and weeknight-easy to whip up.
The recipe says it serves four, but that’s if you’re eating mounds and mounds of other food with it.
I would say it nicely yields enough for two people eating one main dish with the potatoes.
I would double, triple and quadruple the recipe the more the crowd increases in size, something that would need to be done for occasions such as an Easter feast, for which I think this dish would be superb.
The recipe calls for one pound of small potatoes. I used new red potatoes, also sometimes called baby potatoes.
The potatoes are put in a pot with water and salt, and the water is brought to a boil. The potatoes are cooked at a high boil until fork-tender, about 10 minutes.
The sauce is made by combining buttermilk, sour cream or Greek yogurt, mayonnaise, minced garlic, fresh thyme leaves and one to two tablespoons of chopped fresh herbs such as parsley, chives or basil (I used chives.)
The potatoes are tossed in the sauce and served.
Mashed or baked potatoes seem to go best with fall and wintertime dishes such as beef with gravy.
But I’ve got a recipe for potatoes that are meant for a springtime table, right alongside the salmon and asparagus.
Potatoes with Ranch Dressing (click for the recipe) from Everyday Food magazine is comprised of new potatoes in a light cream-herb sauce. It has a bright, fresh look and taste.
It’s family friendly, and weeknight-easy to whip up.
The recipe says it serves four, but that’s if you’re eating mounds and mounds of other food with it.
I would say it nicely yields enough for two people eating one main dish with the potatoes.
I would double, triple and quadruple the recipe the more the crowd increases in size, something that would need to be done for occasions such as an Easter feast, for which I think this dish would be superb.
The recipe calls for one pound of small potatoes. I used new red potatoes, also sometimes called baby potatoes.
The potatoes are put in a pot with water and salt, and the water is brought to a boil. The potatoes are cooked at a high boil until fork-tender, about 10 minutes.
The sauce is made by combining buttermilk, sour cream or Greek yogurt, mayonnaise, minced garlic, fresh thyme leaves and one to two tablespoons of chopped fresh herbs such as parsley, chives or basil (I used chives.)
The potatoes are tossed in the sauce and served.
Tuesday, March 22, 2011
Baked Ziti: A crowd-pleasing dish
for your next family get-together
Baked pasta can be absolutely horrible.
Many people have had the experience of being at a brunch or potluck, digging into baked mac and cheese or another type of pasta, and finding their serving is rubbery or mushy.
These two undesirable traits are what Cook’s Illustrated, a magazine from America’s Test Kitchen, aimed to eradicate with their recipe for Baked Ziti (click for the recipe).
They did it, and brilliantly.
The baked ziti that results from their recipe is, for lack of a better word, smooth. There is no mushiness, strings or clumps.
I’ve never had baked pasta with such a pleasing texture.
It’s the texture that causes me to recommend this dish the most. While the flavor is absolutely fine, you’re not going to impress your local neighborhood foodie with its mind-bending taste.
Rather, this is a crowd-pleasing, family-friendly dish that’s ideal for entertaining large groups. Easter, here we come.
Everyone from ages two to 92 will eat it, and heartily.
The recipe called for ziti or any other short, tubular pasta. We couldn’t find ziti and so used chifferini rigati, which to us looked short and tubular. To me, though, it sounds as if macaroni would do just fine in this recipe.
Although the recipe isn’t hard to make, it is a little labor intensive. It took my husband and I about 50 minutes, working together, to do the advance work before putting the pasta in the oven to bake.
The recipe I linked to above is on a blog, and is identical to the one we used.
The pasta is boiled until it is al dente, and then drained.
Garlic is cooked in a skillet or frying pan, then canned tomato sauce, canned diced tomatoes and dry oregano are stirred in and the mixture is simmered until thickened. Off heat, fresh basil and sugar are added.
In the large soup pot or Dutch oven in which the pasta was cooked, cornstarch and heavy cream are brought to a simmer (this happens quickly. Stir constantly so it doesn’t burn.)
The pot is removed from the heat, then a mixture of cottage cheese, eggs and Parmesan cheese, one cup of the tomato sauce and cubed mozzarella are stirred into the mixture. The pasta is added and stirred to coat with the sauce.
The pasta mixture is poured into a 13x9 inch baking dish (we used a glass one), and spread with the remaining tomato sauce. More grated Parmesan and mozzarella is sprinkled on top
The dish is covered with foil and baked for 30 minutes, then the foil is removed and the dish baked for another 30 minutes.
After being cooled for 20 minutes, the pasta is sprinkled with fresh basil and served.
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Many people have had the experience of being at a brunch or potluck, digging into baked mac and cheese or another type of pasta, and finding their serving is rubbery or mushy.
These two undesirable traits are what Cook’s Illustrated, a magazine from America’s Test Kitchen, aimed to eradicate with their recipe for Baked Ziti (click for the recipe).
They did it, and brilliantly.
The baked ziti that results from their recipe is, for lack of a better word, smooth. There is no mushiness, strings or clumps.
I’ve never had baked pasta with such a pleasing texture.
It’s the texture that causes me to recommend this dish the most. While the flavor is absolutely fine, you’re not going to impress your local neighborhood foodie with its mind-bending taste.
Rather, this is a crowd-pleasing, family-friendly dish that’s ideal for entertaining large groups. Easter, here we come.
Everyone from ages two to 92 will eat it, and heartily.
The recipe called for ziti or any other short, tubular pasta. We couldn’t find ziti and so used chifferini rigati, which to us looked short and tubular. To me, though, it sounds as if macaroni would do just fine in this recipe.
Although the recipe isn’t hard to make, it is a little labor intensive. It took my husband and I about 50 minutes, working together, to do the advance work before putting the pasta in the oven to bake.
The recipe I linked to above is on a blog, and is identical to the one we used.
The pasta is boiled until it is al dente, and then drained.
Garlic is cooked in a skillet or frying pan, then canned tomato sauce, canned diced tomatoes and dry oregano are stirred in and the mixture is simmered until thickened. Off heat, fresh basil and sugar are added.
In the large soup pot or Dutch oven in which the pasta was cooked, cornstarch and heavy cream are brought to a simmer (this happens quickly. Stir constantly so it doesn’t burn.)
The pot is removed from the heat, then a mixture of cottage cheese, eggs and Parmesan cheese, one cup of the tomato sauce and cubed mozzarella are stirred into the mixture. The pasta is added and stirred to coat with the sauce.
The pasta mixture is poured into a 13x9 inch baking dish (we used a glass one), and spread with the remaining tomato sauce. More grated Parmesan and mozzarella is sprinkled on top
The dish is covered with foil and baked for 30 minutes, then the foil is removed and the dish baked for another 30 minutes.
After being cooled for 20 minutes, the pasta is sprinkled with fresh basil and served.
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Friday, March 18, 2011
Romesco - a delicious sauce with a crunch!
Romesco, according to Wikipedia, is a sauce originating Spain that is typically made from almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil and nyora peppers, a smaller, sweet, dried variety of red bell pepper. Other common ingredients include roasted tomatoes, red wine vinegar and onion.
Sounds good, doesn’t it?
I know for a fact that it is after making Chicken Cutlets with Romesco and Serrano Cracklins from Bon Appetit magazine.
The romesco sauce in this recipe uses jarred red bell peppers and almonds, and the result is outstanding.
I’ve never had a sauce that was a little crunchy, but this one is! The almonds, which are blended into small pieces, provide the crunch. The nuts also “hold” the sauce together so it is more like a spread rather than a sauce.
The simple salad of lettuce and parsley that is served alongside the chicken is a perfect accompaniment. Both chicken and salad have a bright, light taste and texture that perfect for ushering in spring.
The recipe calls for fresh breadcrumbs made from a baguette. We used panko instead, a type of ready-made breadcrumb that can be found in the bakery or Asian foods section of many supermarkets.
The recipe also calls for Sherry wine vinegar. We couldn’t find this, and substituted red wine vinegar for it.
To make the romesco, the vinegar, breadcrumbs, jarred roasted red bell peppers, olive oil, garlic and paprika are blended together.
Thinly-sliced Serrano ham or proscuitto is sauted until crisp and transferred to a bowl.
In the same skillet, chicken cutlets that have been coated with a mixture of breadcrumbs and parsley are cooked.
The chicken is served with romesco sauce and the ham on top, and a salad of olive oil, red wine vinegar, lettuce and parsley on the side.
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Sounds good, doesn’t it?
I know for a fact that it is after making Chicken Cutlets with Romesco and Serrano Cracklins from Bon Appetit magazine.
The romesco sauce in this recipe uses jarred red bell peppers and almonds, and the result is outstanding.
I’ve never had a sauce that was a little crunchy, but this one is! The almonds, which are blended into small pieces, provide the crunch. The nuts also “hold” the sauce together so it is more like a spread rather than a sauce.
The simple salad of lettuce and parsley that is served alongside the chicken is a perfect accompaniment. Both chicken and salad have a bright, light taste and texture that perfect for ushering in spring.
The recipe calls for fresh breadcrumbs made from a baguette. We used panko instead, a type of ready-made breadcrumb that can be found in the bakery or Asian foods section of many supermarkets.
The recipe also calls for Sherry wine vinegar. We couldn’t find this, and substituted red wine vinegar for it.
To make the romesco, the vinegar, breadcrumbs, jarred roasted red bell peppers, olive oil, garlic and paprika are blended together.
Thinly-sliced Serrano ham or proscuitto is sauted until crisp and transferred to a bowl.
In the same skillet, chicken cutlets that have been coated with a mixture of breadcrumbs and parsley are cooked.
The chicken is served with romesco sauce and the ham on top, and a salad of olive oil, red wine vinegar, lettuce and parsley on the side.
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Thursday, March 10, 2011
Potatoes Anna puts the taste of
spuds in a starring role
I love it when I the first recipe I try out from a new cookbook works like a charm.
It makes me happy I invested the money in the book, and revs me up to try more recipes from it.
I recently bought Laura Calder’s French Taste: Elegant Everyday Eating
.
I settled on Potatoes Anna (click for the recipe) as the first to try, and my husband and I made it together. (It is called Pommes Anna in the book.)
It was amazingly good.
I’ve never had a potato dish before in which the star was the taste of the potato itself, rather than flourishes such as cheese or cream.
The earthiness of the potatoes shone through brilliantly and made me appreciate the existence of spuds even more.
Thanks to the thin slicing of the potatoes, the dish bakes to a lovely tenderness that doesn’t slide apart when you cut it while eating. In fact, Potatoes Anna can be sliced into neat squares when serving.
The recipe I’ve linked to above on the Food Network Canada website says to use Yukon Gold or russet potatoes, but the cookbook only said Yukon Gold, so that is what we used.
My husband used a V-slicer to thinly slice the potatoes. A mandoline would also work well.
Potatoes Anna was very easy to make.
An eight-inch square baking pan is lined with parchment paper, and the bottom and sides are brushed with butter.
Peeled and sliced potatoes are tossed in a large bowl with heavy cream (I used whipping cream), and are left to soak (linked-to recipe doesn’t suggest a time, but the cookbook said 10 minutes.)
The potatoes are overlapped and layered in the pan, with salt, pepper, and fresh thyme and rosemary scattered in between each layer.
Another sheet of buttered parchment paper is placed butter side down on the potatoes, and a heavy dish is put on top to weigh it down.
The potatoes are baked until tender, about 1 to 1 ½ hours (we cooked it for an hour and 15 minutes.)
The potatoes can be scooped out of the pan to serve immediately after it is taken out of the oven, or cooled for about five minutes to cut into squares.
The recipe I linked to above says to turn the potatoes out, but my husband cut them in the pan and it worked fine.
Now I’ll go back to French Taste to try more winning recipes.
French Taste: Elegant Everyday Eating at amazon.ca
More great side dishes
Join Recipes That Worked on Facebook
It makes me happy I invested the money in the book, and revs me up to try more recipes from it.
I recently bought Laura Calder’s French Taste: Elegant Everyday Eating
.I settled on Potatoes Anna (click for the recipe) as the first to try, and my husband and I made it together. (It is called Pommes Anna in the book.)
It was amazingly good.
I’ve never had a potato dish before in which the star was the taste of the potato itself, rather than flourishes such as cheese or cream.
The earthiness of the potatoes shone through brilliantly and made me appreciate the existence of spuds even more.
Thanks to the thin slicing of the potatoes, the dish bakes to a lovely tenderness that doesn’t slide apart when you cut it while eating. In fact, Potatoes Anna can be sliced into neat squares when serving.
The recipe I’ve linked to above on the Food Network Canada website says to use Yukon Gold or russet potatoes, but the cookbook only said Yukon Gold, so that is what we used.
My husband used a V-slicer to thinly slice the potatoes. A mandoline would also work well.
Potatoes Anna was very easy to make.
An eight-inch square baking pan is lined with parchment paper, and the bottom and sides are brushed with butter.
Peeled and sliced potatoes are tossed in a large bowl with heavy cream (I used whipping cream), and are left to soak (linked-to recipe doesn’t suggest a time, but the cookbook said 10 minutes.)
The potatoes are overlapped and layered in the pan, with salt, pepper, and fresh thyme and rosemary scattered in between each layer.
Another sheet of buttered parchment paper is placed butter side down on the potatoes, and a heavy dish is put on top to weigh it down.
The potatoes are baked until tender, about 1 to 1 ½ hours (we cooked it for an hour and 15 minutes.)
The potatoes can be scooped out of the pan to serve immediately after it is taken out of the oven, or cooled for about five minutes to cut into squares.
The recipe I linked to above says to turn the potatoes out, but my husband cut them in the pan and it worked fine.
Now I’ll go back to French Taste to try more winning recipes.
French Taste: Elegant Everyday Eating at amazon.ca
More great side dishes
Join Recipes That Worked on Facebook
Friday, February 11, 2011
Recipe suggestions for Valentine's Day
Valentine's Day is on Monday. For those of you thinking of making dinner for your sweetie that night, here are my suggestions, in blog entries, for recipes that will make the occasion a truly special one.
For starters
Champagne Cosmo
Garlic and Cheese Crostini
Mains
Linguine with Lemon-Garlic Shrimp
Orecchiette with Fennel, Sausage & Tomatoes
Pistachio-Crusted Rack of Lamb
Braised Chicken with Dates and Moroccan Spices
Sides
Warm Spinach, Mushroom and Goat Cheese Salad
Celery Root and Apple Salad with Hazelnut Vinaigrette
For dessert
Caramelized Banana Splits with Hot Chocolate Sauce
One-Bowl Chocolate Cake (or Cupcakes)
Tunnel of Fudge Cake
Sunken Chocolate-Orange Cupcakes
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For starters
Champagne Cosmo
Garlic and Cheese Crostini
Mains
Linguine with Lemon-Garlic Shrimp
Orecchiette with Fennel, Sausage & Tomatoes
Pistachio-Crusted Rack of Lamb
Braised Chicken with Dates and Moroccan Spices
Sides
Warm Spinach, Mushroom and Goat Cheese Salad
Celery Root and Apple Salad with Hazelnut Vinaigrette
For dessert
Caramelized Banana Splits with Hot Chocolate Sauce
One-Bowl Chocolate Cake (or Cupcakes)
Tunnel of Fudge Cake
Sunken Chocolate-Orange Cupcakes
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Tuesday, December 21, 2010
Holiday recipe review
Over the past few weeks, I've been recommending recipes that I think would be fantastic for your holiday gathering. Let's take a look at them again!
To start
Golden Onion & Thyme Dip
Blackberry Herb Cocktail
The main event
Orange and Cumin Pork Loin
Tourtière
Pistachio-Crusted Rack of Lamb
Sensational sides
Noodle Kugel
Warm Spinach, Mushroom and Goat Cheese Salad
Garlic Mashed Potatoes with Smoked Gouda and Chives
Braised Fingerling Potatoes with Thyme & Butter
Simple Two-Potato Gratin
Delectable desserts
15-Minute Chocolate-Walnut Fudge
Gingerbread
Chocolate Dulce De Leche Bars
White Chocolate & Peppermint Brownies
Orange Butter Cookies with Grand Marnier Glaze
Toffee Millionaires
Peanut Butter and Chocolate Shortbread
Peppermint Brownies
To start
Golden Onion & Thyme Dip
Blackberry Herb Cocktail
The main event
Orange and Cumin Pork Loin
Tourtière
Pistachio-Crusted Rack of Lamb
Sensational sides
Noodle Kugel
Warm Spinach, Mushroom and Goat Cheese Salad
Garlic Mashed Potatoes with Smoked Gouda and Chives
Braised Fingerling Potatoes with Thyme & Butter
Simple Two-Potato Gratin
Delectable desserts
15-Minute Chocolate-Walnut Fudge
Gingerbread
Chocolate Dulce De Leche Bars
White Chocolate & Peppermint Brownies
Orange Butter Cookies with Grand Marnier Glaze
Toffee Millionaires
Peanut Butter and Chocolate Shortbread
Peppermint Brownies
Thursday, December 9, 2010
A savoury and sweet side dish: Noodle Kugel
The ingredients immediately grabbed my attention when I first saw the recipe for Noodle Kugel (click for the recipe) in Martha Stewart Living magazine a couple of years ago.
Egg noodles, sour cream, cream cheese, cinnamon, nutmeg and apples were present.
I predicted it would be sweet and savoury all at once – and my expectation was correct.
It was also absolutely delicious.
This recipe is a version of the classic Jewish kugel, a dish made with egg noodles or potatoes that is often served as a dessert or side dish.
Noodle Kugel definitely works as a side dish. The recipe makes a lot, and it’s family-friendly.
The recipe also suggests serving Noodle Kugel for breakfast, and that makes sense to me. A brunch table would a terrific home for the dish, alongside some sausages. It reminds one a bit of crepes and whipped cream.
Unfortunately, Noodle Kugel is not the leanest dish around – carbs, fat and cholesterol do a delicious little dance within it.
I found it quite easy to make.
One pound of egg noodles are boiled, drained and returned to the pot.
Six eggs, sour cream, sugar, melted butter and cream cheese are mixed together.
Sugar, cinnamon and nutmeg are tossed occasionally in a skillet with butter until soft and caramelized.
The apples are stirred into the egg mixture, and this is in turn poured into the noodles and the whole mixture is tossed.
The noodles are poured into a prepared dish, drizzled with melted butter and sprinkled with sugar, and baked until the top is golden, about 30 minutes.
More great recipes for side dishes
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Egg noodles, sour cream, cream cheese, cinnamon, nutmeg and apples were present.
I predicted it would be sweet and savoury all at once – and my expectation was correct.
It was also absolutely delicious.
This recipe is a version of the classic Jewish kugel, a dish made with egg noodles or potatoes that is often served as a dessert or side dish.
Noodle Kugel definitely works as a side dish. The recipe makes a lot, and it’s family-friendly.
The recipe also suggests serving Noodle Kugel for breakfast, and that makes sense to me. A brunch table would a terrific home for the dish, alongside some sausages. It reminds one a bit of crepes and whipped cream.
Unfortunately, Noodle Kugel is not the leanest dish around – carbs, fat and cholesterol do a delicious little dance within it.
I found it quite easy to make.
One pound of egg noodles are boiled, drained and returned to the pot.
Six eggs, sour cream, sugar, melted butter and cream cheese are mixed together.
Sugar, cinnamon and nutmeg are tossed occasionally in a skillet with butter until soft and caramelized.
The apples are stirred into the egg mixture, and this is in turn poured into the noodles and the whole mixture is tossed.
The noodles are poured into a prepared dish, drizzled with melted butter and sprinkled with sugar, and baked until the top is golden, about 30 minutes.
More great recipes for side dishes
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Friday, December 3, 2010
Review: The America's Test
Kitchen Family Cookbook
The America's Test Kitchen Family Cookbook
has a reassuring look about it, as if all the cooking advice contained within will be as sound as if Grandma herself was passing it on to you.
This is a good all-around general cookery book. Want to make brownies? There’s a recipe for brownies. Mac and cheese? Check. Need some advice on how to grill a steak? It’s there. Want to make gravy without pan drippings? There’s one that uses soup broth instead.
Recipes for common family-friendly food abound, such as grilled cheese sandwiches, sloppy joes, hamburgers, chicken noodle soup, spaghetti and meatballs, chicken fingers, meatloaf, beef stroganoff and chili.
Some pages contain several different varieties of a popular food item. Potato salad, for example, is represented with recipes for American, German and French versions.
There are chapters for appetizers, salads, sandwiches, soups and stews, vegetables, rice, grains and beans, pasta, eggs and breakfast, fish and shellfish, poultry, meat, grilling, slow cooker and pressure cooker, bread and pizza, quick breads, cookies, cakes, pies and tarts, fruit desserts, pudding and custards, frozen desserts, sauces and condiments and light recipes.
Because the cookbook is from America’s Test Kitchen, there’s a very good chance that many of the recipes have reliable methods that will yield delicious results.
Recipes that take less than 30 minutes to make are labelled “fast” – great help when you are looking for a speedy weeknight meal.
I’ve written about Banana Bread, Creamy Stovetop Macaroni and Cheese and Curried Singapore Noodles on Recipes That Worked, all of which are contained in the ATK Family Cookbook.
There are others I'd like to try. Ones that are catching my eye include:
- Creamy Polenta with Butter and Parmesan
- Pan-Seared Scallops with Lemon, Shallots and Capers, or Orange and Thyme
- Weeknight Skillet Fajitas
- Cream Scones with Currants
- Ultimate Fudgy Brownies
- Hot Fudge Pudding Cake
The America's Test Kitchen Family Cookbook at amazon.ca
Join Recipes That Worked on Facebook
has a reassuring look about it, as if all the cooking advice contained within will be as sound as if Grandma herself was passing it on to you.This is a good all-around general cookery book. Want to make brownies? There’s a recipe for brownies. Mac and cheese? Check. Need some advice on how to grill a steak? It’s there. Want to make gravy without pan drippings? There’s one that uses soup broth instead.
Recipes for common family-friendly food abound, such as grilled cheese sandwiches, sloppy joes, hamburgers, chicken noodle soup, spaghetti and meatballs, chicken fingers, meatloaf, beef stroganoff and chili.
Some pages contain several different varieties of a popular food item. Potato salad, for example, is represented with recipes for American, German and French versions.
There are chapters for appetizers, salads, sandwiches, soups and stews, vegetables, rice, grains and beans, pasta, eggs and breakfast, fish and shellfish, poultry, meat, grilling, slow cooker and pressure cooker, bread and pizza, quick breads, cookies, cakes, pies and tarts, fruit desserts, pudding and custards, frozen desserts, sauces and condiments and light recipes.
Because the cookbook is from America’s Test Kitchen, there’s a very good chance that many of the recipes have reliable methods that will yield delicious results.
Recipes that take less than 30 minutes to make are labelled “fast” – great help when you are looking for a speedy weeknight meal.
I’ve written about Banana Bread, Creamy Stovetop Macaroni and Cheese and Curried Singapore Noodles on Recipes That Worked, all of which are contained in the ATK Family Cookbook.
There are others I'd like to try. Ones that are catching my eye include:
- Creamy Polenta with Butter and Parmesan
- Pan-Seared Scallops with Lemon, Shallots and Capers, or Orange and Thyme
- Weeknight Skillet Fajitas
- Cream Scones with Currants
- Ultimate Fudgy Brownies
- Hot Fudge Pudding Cake
The America's Test Kitchen Family Cookbook at amazon.ca
Join Recipes That Worked on Facebook
Wednesday, December 1, 2010
Review: Food Network Kitchens Favorite Recipes
Food Network Kitchens Favorite Recipes
is a cookbook that comes from behind the scenes.
It’s a compilation of best recipes chosen by the people that work in the TV network’s test kitchens: Chefs, testers, food stylists, bakers and recipe developers.
The cooking professionals in the kitchens have tested recipes for thousands of episodes of Food Network shows.
I trust that they know what they’re talking about when they say these are the best recipes that have passed through the kitchens.
Actually, I know for sure myself the recipes are the best because I’ve tried a few of them and they have been absolutely terrific (and easy).
Nothing in the book looks too crazy to make. There are many recipes for relatively common dishes such as gazpacho, crab cakes, pork satay, bruschetta, lobster rolls and quesadillas.
One of the recipes my husband and I absolutely love is Miso Soup. It’s killer delicious, amazingly simple to make, and better than any miso soup I’ve ever had in a restaurant.
Other favorites of ours from this cookbook are Thai Shrimp & Rice Soup, Thai Rice Noodles, Little Tomato Salad with Fresh Herbs and Heirloom Tomato & Mint Salad.
Recipes I’ve got my eye on to try are Blue Cheese Steak Sandwiches; Grilled Halloumi, Scallion & Mint Flatbread; Celery & Soppressata Salad with Lemon; Blueberry Buttermilk Bundt Cake; Little Cheesecakes with Strawberry Sauce, and Tiramisu Rapido.
Food Network Kitchens Favorite Recipes at amazon.ca
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is a cookbook that comes from behind the scenes.It’s a compilation of best recipes chosen by the people that work in the TV network’s test kitchens: Chefs, testers, food stylists, bakers and recipe developers.
The cooking professionals in the kitchens have tested recipes for thousands of episodes of Food Network shows.
I trust that they know what they’re talking about when they say these are the best recipes that have passed through the kitchens.
Actually, I know for sure myself the recipes are the best because I’ve tried a few of them and they have been absolutely terrific (and easy).
Nothing in the book looks too crazy to make. There are many recipes for relatively common dishes such as gazpacho, crab cakes, pork satay, bruschetta, lobster rolls and quesadillas.
One of the recipes my husband and I absolutely love is Miso Soup. It’s killer delicious, amazingly simple to make, and better than any miso soup I’ve ever had in a restaurant.
Other favorites of ours from this cookbook are Thai Shrimp & Rice Soup, Thai Rice Noodles, Little Tomato Salad with Fresh Herbs and Heirloom Tomato & Mint Salad.
Recipes I’ve got my eye on to try are Blue Cheese Steak Sandwiches; Grilled Halloumi, Scallion & Mint Flatbread; Celery & Soppressata Salad with Lemon; Blueberry Buttermilk Bundt Cake; Little Cheesecakes with Strawberry Sauce, and Tiramisu Rapido.
Food Network Kitchens Favorite Recipes at amazon.ca
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Tuesday, November 23, 2010
Thanksgiving recipe review
Since the beginning of November on Recipes That Worked, I have been writing about great fall and winter recipes that would work well at American Thanksgiving dinner on Thursday.
I've concentrated on soups, side dishes, desserts and cocktails.
Let's review those recipes, shall we? (No quiz at the end.)
Opening sips
Pear Sidecar
Blackberry Herb Cocktail
Soup starters
Butternut Squash and Apple Bisque
Red Pepper and Hazelnut Soup with Marinated Anchovies
Sensational side dishes
Celery Root and Apple Salad with Hazelnut Vinaigrette
Simple Two-Potato Gratin
Braised Fingerling Potatoes with Thyme & Butter
Sauerkraut with Gin and Caraway
Garlic Mashed Potatoes with Smoked Gouda and Chives
Finishing desserts
Pecan-Chocolate Chip Pie
Pumpkin Doughnut Muffins
Mom's Apple Squares
Buttery Apple Cake
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I've concentrated on soups, side dishes, desserts and cocktails.
Let's review those recipes, shall we? (No quiz at the end.)
Opening sips
Pear Sidecar
Blackberry Herb Cocktail
Soup starters
Butternut Squash and Apple Bisque
Red Pepper and Hazelnut Soup with Marinated Anchovies
Sensational side dishes
Celery Root and Apple Salad with Hazelnut Vinaigrette
Simple Two-Potato Gratin
Braised Fingerling Potatoes with Thyme & Butter
Sauerkraut with Gin and Caraway
Garlic Mashed Potatoes with Smoked Gouda and Chives
Finishing desserts
Pecan-Chocolate Chip Pie
Pumpkin Doughnut Muffins
Mom's Apple Squares
Buttery Apple Cake
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Sunday, November 21, 2010
Keep the neighborhood vampires away and impress your guests with Garlic Mashed Potatoes with Smoked Gouda and Chives
I love a big, steaming pile of . . . . mashed potatoes on my plate! There’s nothing quite like creamy (or fluffy) potatoes making a lovely little pillow for a piece of pork, turkey or steak.
That’s why I’m stoked that I’ve found a killer recipe for mashed potatoes.
If you serve it to guests, they will ask for the recipe as they wolf it down, exclaiming at its deliciousness.
The recipe is Garlic Mashed Potatoes with Smoked Gouda and Chives (click for the recipe) from America’s Test Kitchen. The recipe I link to here is a reprint of the recipe on the mealsmatter.org website.
I was absolutely amazed at how delicious the potatoes were when I first tried them. My husband loves them too.
The roasted garlic is the secret ingredient. Don’t be afraid to use all 22 cloves – it will keep the neighborhood vampires away, it won’t produce an excessively strong garlic taste, and it’s essential to the recipe’s success.
The garlic is toasted in a skillet over low heat for about 22 minutes (a minute for each clove!), and then left to stand off heat until they’ve softened. The cloves are then peeled.
My husband and I found the 22-minute toasting time directed in the recipe wasn’t enough to produce soft cloves after the standing time. We ended up microwaving them for about five minutes, and letting them stand again.
The potatoes (we used russet) are simmered for about 20 to 30 minutes. The potatoes are then peeled and cut into rough chunks.
Working in batches, garlic cloves and potato chunks are put in a food mill or potato ricer and processed into a large saucepan.
Melted butter, warm half-and-half and smoked gouda cheese are stirred in until the cheese is melted and incorporated.
Off heat, chopped fresh chives are stirred in.
Serve immediately in steaming piles on plates.
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That’s why I’m stoked that I’ve found a killer recipe for mashed potatoes.
If you serve it to guests, they will ask for the recipe as they wolf it down, exclaiming at its deliciousness.
The recipe is Garlic Mashed Potatoes with Smoked Gouda and Chives (click for the recipe) from America’s Test Kitchen. The recipe I link to here is a reprint of the recipe on the mealsmatter.org website.
I was absolutely amazed at how delicious the potatoes were when I first tried them. My husband loves them too.
The roasted garlic is the secret ingredient. Don’t be afraid to use all 22 cloves – it will keep the neighborhood vampires away, it won’t produce an excessively strong garlic taste, and it’s essential to the recipe’s success.
The garlic is toasted in a skillet over low heat for about 22 minutes (a minute for each clove!), and then left to stand off heat until they’ve softened. The cloves are then peeled.
My husband and I found the 22-minute toasting time directed in the recipe wasn’t enough to produce soft cloves after the standing time. We ended up microwaving them for about five minutes, and letting them stand again.
The potatoes (we used russet) are simmered for about 20 to 30 minutes. The potatoes are then peeled and cut into rough chunks.
Working in batches, garlic cloves and potato chunks are put in a food mill or potato ricer and processed into a large saucepan.
Melted butter, warm half-and-half and smoked gouda cheese are stirred in until the cheese is melted and incorporated.
Off heat, chopped fresh chives are stirred in.
Serve immediately in steaming piles on plates.
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Tuesday, November 16, 2010
A 'sauerkraut martini':
Sauerkraut with Gin and Caraway
“Think of it as a sauerkraut martini,” I said to my husband as he looked skeptically at the shredded fermented cabbage simmering with gin in the soup pot.
As my husband loves martinis, this statement seemed to lighten his pessimistic outlook a bit about Sauerkraut with Gin and Caraway (click for the recipe), an unusual recipe from the November issue of Bon Appetit that I’d wanted to try from the moment I saw it.
However, he was never completely won over: He ate his portion, but merely said it wasn’t bad.
But I absolutely loved it – I munched away at it, pleased as punch with the very, very slight licorice taste instilled in the sauerkraut from the gin and the caraway seeds.
If you include the consumption of sauerkraut in your life now, whether on a hot dog, or in perogies, or when you visit grandma’s house, then I think you’ll like this recipe, too. Lovers of pickles or cabbage soup will probably embrace this as well.
Molly Wizenberg, a Bon Appetit columnist and author of the Orangette blog, created this recipe. Sauerkraut has been a traditional Thanksgiving side dish in her family as long as she can remember.
It’s an extremely easy dish to make, because you don’t actually have to make the sauerkraut yourself.
Purchased sauerkraut, dry gin, and caraway seeds are simmered in a large heavy saucepan (I used a soup pot) for about half an hour. Diced chilled butter is stirred in until it is melted. Serve warm.
More great cool-weather side dishes
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As my husband loves martinis, this statement seemed to lighten his pessimistic outlook a bit about Sauerkraut with Gin and Caraway (click for the recipe), an unusual recipe from the November issue of Bon Appetit that I’d wanted to try from the moment I saw it.
However, he was never completely won over: He ate his portion, but merely said it wasn’t bad.
But I absolutely loved it – I munched away at it, pleased as punch with the very, very slight licorice taste instilled in the sauerkraut from the gin and the caraway seeds.
If you include the consumption of sauerkraut in your life now, whether on a hot dog, or in perogies, or when you visit grandma’s house, then I think you’ll like this recipe, too. Lovers of pickles or cabbage soup will probably embrace this as well.
Molly Wizenberg, a Bon Appetit columnist and author of the Orangette blog, created this recipe. Sauerkraut has been a traditional Thanksgiving side dish in her family as long as she can remember.
It’s an extremely easy dish to make, because you don’t actually have to make the sauerkraut yourself.
Purchased sauerkraut, dry gin, and caraway seeds are simmered in a large heavy saucepan (I used a soup pot) for about half an hour. Diced chilled butter is stirred in until it is melted. Serve warm.
More great cool-weather side dishes
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Friday, November 5, 2010
Braised Fingerling Potatoes with Thyme & Butter: Salty and delicious!
When I first came across the recipe for Braised Fingerling Potatoes with Thyme & Butter (click for the recipe) in Fine Cooking magazine, I was intrigued because I’d never heard of this type of potato before.
I went on a search, and found them in one local supermarket.
Fingerling potatoes are short and stubby, and look a bit like really chubby fingers.
And in this terrific dish, they’re absolutely divine.
Though there is less than a teaspoon of salt in the recipe, the resulting potatoes taste salty and delicious, with the fresh thyme offering a light complimentary flavour.
Braised Fingerling Potatoes with Thyme & Butter are easy to make, though they need to simmer for quite a while.
Fingerling potatoes (you don’t need to peel them!) are arranged in a single layer in a skillet, and thyme sprigs are tucked between them. Three pieces of unsalted butter, salt, and some pepper are added to the potatoes.
Water is poured over the potatoes – just enough to almost cover them. The skillet is partially covered, and the potatoes brought to a gentle simmer over medium heat. Be patient during this step, because it can take 15 to 20 minutes to get it to a nice simmer.
Once a simmering point is reached, simmering continues for another 25 minutes.
The potatoes are transferred to a serving dish, and the heat is increased to high to boil the remaining liquid until it’s reduced to a buttery glaze. "Buttery glaze" are absolutely key descriptive words: You want it to be past the watery stage.
More butter is added if desired, and then the glaze is poured over the potatoes.
Serve immediately.
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I went on a search, and found them in one local supermarket.
Fingerling potatoes are short and stubby, and look a bit like really chubby fingers.
And in this terrific dish, they’re absolutely divine.
Though there is less than a teaspoon of salt in the recipe, the resulting potatoes taste salty and delicious, with the fresh thyme offering a light complimentary flavour.
Braised Fingerling Potatoes with Thyme & Butter are easy to make, though they need to simmer for quite a while.
Fingerling potatoes (you don’t need to peel them!) are arranged in a single layer in a skillet, and thyme sprigs are tucked between them. Three pieces of unsalted butter, salt, and some pepper are added to the potatoes.
Water is poured over the potatoes – just enough to almost cover them. The skillet is partially covered, and the potatoes brought to a gentle simmer over medium heat. Be patient during this step, because it can take 15 to 20 minutes to get it to a nice simmer.
Once a simmering point is reached, simmering continues for another 25 minutes.
The potatoes are transferred to a serving dish, and the heat is increased to high to boil the remaining liquid until it’s reduced to a buttery glaze. "Buttery glaze" are absolutely key descriptive words: You want it to be past the watery stage.
More butter is added if desired, and then the glaze is poured over the potatoes.
Serve immediately.
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A recipe from my 'secret weapon' drawer:
Simple Two-Potato Gratin
Simple Two-Potato Gratin (click for the recipe)* was featured in a “put-Thanksgiving-dinner-together-faster-than-the-speed-of-light” type of story in Bon Appetit magazine four years ago, and it rightly deserved a place there.
It is easy and quick to make (though it needs to bake for quite a while in the oven).
But what I really love about it is that it’s unbelievably delicious.
It’s a recipe that I keep in my "secret weapon" drawer: It’s one that takes little effort yet will knock their socks off.
*However, beware of the recipe version I linked to above on epicurious.com. Strangely, it’s missing an absolutely key instruction: Slicing the russet potatoes and sweet potatoes!
My husband and I bought a V-slicer (or mandoline) to make this dish, as the recipe I use that’s straight from the pages of Bon Appetit magazine calls for thinly slicing the russet and sweet potatoes. This is where the recipe’s only real work comes in, as thinly slicing three pounds of potatoes isn’t something that happens instantly.
After the potatoes are thinly sliced, they are spread in a buttered 11x7-inch baking dish, and a combination of whipping cream, chicken broth, chopped fresh sage and minced garlic is poured over them.
After being baked for 35 minutes, the potatoes are sprinkled with Gruyere cheese, and are baked again for another 25 minutes.
The gratin will need to rest (the poor thing will be tired from being baked so much) before serving.
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It is easy and quick to make (though it needs to bake for quite a while in the oven).
But what I really love about it is that it’s unbelievably delicious.
It’s a recipe that I keep in my "secret weapon" drawer: It’s one that takes little effort yet will knock their socks off.
*However, beware of the recipe version I linked to above on epicurious.com. Strangely, it’s missing an absolutely key instruction: Slicing the russet potatoes and sweet potatoes!
My husband and I bought a V-slicer (or mandoline) to make this dish, as the recipe I use that’s straight from the pages of Bon Appetit magazine calls for thinly slicing the russet and sweet potatoes. This is where the recipe’s only real work comes in, as thinly slicing three pounds of potatoes isn’t something that happens instantly.
After the potatoes are thinly sliced, they are spread in a buttered 11x7-inch baking dish, and a combination of whipping cream, chicken broth, chopped fresh sage and minced garlic is poured over them.
After being baked for 35 minutes, the potatoes are sprinkled with Gruyere cheese, and are baked again for another 25 minutes.
The gratin will need to rest (the poor thing will be tired from being baked so much) before serving.
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Thursday, July 22, 2010
A worthy side to your steak: Warm Bread with Garlic-Herb Butter
You’re out in the backyard, grilling some steaks. The mouth-watering smell drifts upward, making you think . . . what am I going to serve with my awesome pieces of meat?
I’ve got a great suggestion: Warm Bread with Garlic-Herb Butter (click here for the recipe on the Martha Stewart Living website).
The butter, studded with chopped garlic, chives and parsley, melts into the bread, producing a savory, delicious side to your steak.
This recipe doesn’t require that you actually make the bread, just the butter.
However, instead of taking a loaf of crusty bread and warming it in the oven as the recipe directs, I take another route.
I buy ready-to-bake bread, available in the bakery section of many supermarkets, and pop that in the oven. It’s the next best thing to homemade.
The recipe calls for two sticks (one cup) of unsalted butter. I find this makes a lot, so I halve the entire recipe.
The butter will keep for a few days if refrigerated.
To make it, a minced garlic clove and coarse salt are crushed together with a mortle and pestle to form a paste. This is put in a bowl, and chopped fresh parsley and chives, lemon juice and softened butter is added. All the ingredients are stirred together until well combined.
Serve and watch your guests melt along with the butter!
I’ve got a great suggestion: Warm Bread with Garlic-Herb Butter (click here for the recipe on the Martha Stewart Living website).
The butter, studded with chopped garlic, chives and parsley, melts into the bread, producing a savory, delicious side to your steak.
This recipe doesn’t require that you actually make the bread, just the butter.
However, instead of taking a loaf of crusty bread and warming it in the oven as the recipe directs, I take another route.
I buy ready-to-bake bread, available in the bakery section of many supermarkets, and pop that in the oven. It’s the next best thing to homemade.
The recipe calls for two sticks (one cup) of unsalted butter. I find this makes a lot, so I halve the entire recipe.
The butter will keep for a few days if refrigerated.
To make it, a minced garlic clove and coarse salt are crushed together with a mortle and pestle to form a paste. This is put in a bowl, and chopped fresh parsley and chives, lemon juice and softened butter is added. All the ingredients are stirred together until well combined.
Serve and watch your guests melt along with the butter!
Tuesday, July 20, 2010
Awesome orzo
Orzo, a rice-shaped pasta, is the star ingredient in a couple of my favorite side dishes that are great to serve in the spring and summer.
Orzo with Tomatoes, Feta and Green Onions, from Bon Appetit magazine, and Orzo with Feta, Tomatoes and Dill from Gourmet magazine are terrific alongside chicken and pork.
Both dishes are very easy to make, and generally family friendly. Only the very youngest of gourmands may not take to them.
They are both very portable and can be served at room temperature, and so are terrific to take along to a backyard party.
Orzo with Tomatoes, Feta and Green Onions (click here for the recipe)
This recipe was created by Giada De Laurentiis for a featured spring menu in the April 2006 issue of Bon Appetit.
Fresh basil is absolutely key to its success.
To make it, red wine vinegar, lemon juice, honey and olive oil are whisked together in a small bowl.
Orzo is boiled in chicken broth, drained and then tossed frequently until cool. This last part is important: make sure the orzo has cooled before you continue adding ingredients to it.
Halved teardrop or grape tomatoes, cubed feta cheese, chopped fresh basil and the vinaigrette are added to the orzo and tossed to coat. Toasted pine nuts are scattered over top.
This dish is served at room temperature.
Orzo with Feta, Tomatoes and Dill (click here for the recipe)
This recipe, from the late, great Gourmet magazine, is one of my husband’s faves. He especially likes it the next day, when the flavours have developed a little more, but it’s fine to serve on the day it’s made.
One tip about this recipe: It doesn’t specify to let the orzo pasta cool after it’s been boiled. I let it completely cool, as is done in the top recipe, to make sure the final product has a cold pasta salad appeal. It tastes best this way.
Oil, halved cherry tomatoes, chopped dill, grated lemon zest and salt and pepper are combined and left to stand for least 10 minutes.
The orzo is boiled until al dente, drained, (let it cool!), and tossed with the tomato mixture. Crumbled feta is added and everything is tossed again.
Orzo with Tomatoes, Feta and Green Onions, from Bon Appetit magazine, and Orzo with Feta, Tomatoes and Dill from Gourmet magazine are terrific alongside chicken and pork.
Both dishes are very easy to make, and generally family friendly. Only the very youngest of gourmands may not take to them.
They are both very portable and can be served at room temperature, and so are terrific to take along to a backyard party.
Orzo with Tomatoes, Feta and Green Onions (click here for the recipe)
This recipe was created by Giada De Laurentiis for a featured spring menu in the April 2006 issue of Bon Appetit.
Fresh basil is absolutely key to its success.
To make it, red wine vinegar, lemon juice, honey and olive oil are whisked together in a small bowl.
Orzo is boiled in chicken broth, drained and then tossed frequently until cool. This last part is important: make sure the orzo has cooled before you continue adding ingredients to it.
Halved teardrop or grape tomatoes, cubed feta cheese, chopped fresh basil and the vinaigrette are added to the orzo and tossed to coat. Toasted pine nuts are scattered over top.
This dish is served at room temperature.
Orzo with Feta, Tomatoes and Dill (click here for the recipe)
This recipe, from the late, great Gourmet magazine, is one of my husband’s faves. He especially likes it the next day, when the flavours have developed a little more, but it’s fine to serve on the day it’s made.
One tip about this recipe: It doesn’t specify to let the orzo pasta cool after it’s been boiled. I let it completely cool, as is done in the top recipe, to make sure the final product has a cold pasta salad appeal. It tastes best this way.
Oil, halved cherry tomatoes, chopped dill, grated lemon zest and salt and pepper are combined and left to stand for least 10 minutes.
The orzo is boiled until al dente, drained, (let it cool!), and tossed with the tomato mixture. Crumbled feta is added and everything is tossed again.
Wednesday, July 7, 2010
Peaches - on the grill?
Whenever my husband and I make Grilled Peaches with Pecorino and Prosciutto (click here for the recipe on the epicurious website), people always express astonishment, first at the concept and then at the delicious product.
Things usually go like this:
Person asks: “You cooked these peaches on the grill?”
Person tries peaches.
Person says: “Man, these are good.”
Yes, they are good.
This is a super-easy, no-fail side from Bon Appetit magazine that goes nicely with any type of grilled meat or poultry.
Here’s how they’re made.
Peaches that have been halved and pitted are brushed with extra-virgin olive oil, sprinkled with salt and pepper and grilled until lightly charred, about two minutes per side.
After being transferred to a plate, skin side down, each peach half is topped with a very thin slice of pecorino cheese (I use a vegetable peeler to shave off the slices, as the recipe suggests), and a thin slice of prosciutto.
Pecorino cheese and prosciutto are available at many well-stocked supermarkets.
Grill these peaches and surprise your friends!
Things usually go like this:
Person asks: “You cooked these peaches on the grill?”
Person tries peaches.
Person says: “Man, these are good.”
Yes, they are good.
This is a super-easy, no-fail side from Bon Appetit magazine that goes nicely with any type of grilled meat or poultry.
Here’s how they’re made.
Peaches that have been halved and pitted are brushed with extra-virgin olive oil, sprinkled with salt and pepper and grilled until lightly charred, about two minutes per side.
After being transferred to a plate, skin side down, each peach half is topped with a very thin slice of pecorino cheese (I use a vegetable peeler to shave off the slices, as the recipe suggests), and a thin slice of prosciutto.
Pecorino cheese and prosciutto are available at many well-stocked supermarkets.
Grill these peaches and surprise your friends!
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