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Hearty Soups!
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Almost Casserole Season!
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K’s Choice
Pastrami Sandwich
Deliciously Grilled Focaccia
This has been my favorite lunch (Or brunch, dinner, whatever) recipe since the first time I cooked it up in my oven, about 2 months ago now. And all this time I kept it to myself. I know, I have no shame. But here's the deal; I slapped it on the BGE today and hallelujah, I heard angels sing and a shaft of light fell down. Read More »
Funky Dough Bites
Lotsa sun and a clear blue sky. It was the perfect day to break in the Big Green Egg and take photos while I was at it. Bread! The ultimate oven test. Don’t get me wrong: I’ve been toying with the grill for several days now. Seriously, how could I not play with it immediately upon possession? It’s me, Kay, the gadget freak!
I’m impressed with my new green baby. Love it to bits. Controlling the temperature is child’s play and whatever you cook in it comes out so moist and juicy, literally cooked to perfection. It roasts vegetables like no one’s business. I even recreated my recent pasta casserole and used grilled vegetables off the BGE this time. Wow. Just wow. The charcoal added a wonderful smokiness to it.
Anyways, the kiddo was craving pizza (isn’t he always?), so I figured I’d give the baking stone a try and whip up my tomato, onion and cheese bread. Only a handful of ingredients but absolutely delicious. It cooked them just as perfect as it did the Bifteki we had for dinner the other night. I’m putting this thing in my will, I swear.
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Simple Tomato Bruschetta
I’m really into bruschette these days. Like, really into it. I keep trying to come up with new and bizarre toppings. It takes hardly any time to whip up a huge batch, add several different toppings, fill up a few pretty platters and serve them as an appetizer. Crowd pleaser, I tell ya. This topping is derived from a yummy pasta dish I used to make a lot, until I gave birth to a child who hates artichokes with the passion of a thousand fiery suns.
Last weekend I figured why not turn it into a bruschetta? It worked out beautifully. Like it is with a lot of simple Italian recipes, this one falls or stands by the quality and freshness of the ingredients.
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Garden Puree Bruschetta
Picture this: 6:15am, after a humid night with too little sleep, I summoned the kid back to bed and kindly asked him not to bug me again until the bunny in his clock was wide awake and hyperly hopping around. ‘Hyperly’, is that even a word?
Anyway, I was unable to sleep again when he decided this would be the perfect time to play dinosaur, matching sounds, arm flapping and all---he’s into Pteranodons, go figure. Turned on the tv and was flipping through some channels when I ended up on the Food Network. Now that happens a lot these days. It’s broadcasted day and night, it's entertaining and some of the food they cook is amazing.
I stumbled upon my favorite chef, Tyler Florence, who was making a mouth-watering Bruschetta recipe that had me drooling all over my pillow, even at this ungodly hour of the day. The puree was a combination of some of the freshest garden vegetables with creamy ricotta, spread on top of a crunchy bruschetta. I’m pretty sure he doesn’t mind me borrowing his recipe to spread the love!
It turned out to be every bit as drool-worthy as I imagined it to be on that early morning in July.
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Allioli
In my Gouda posting (one of the last shots) you see the front side of my all-time favorite restaurant: La Cubanita. It’s a very informal and fun tapas bar where you can write on the walls and drink sangria through a straw.
As soon as you sit down at one of their cozy, tiny tables they bring you a basket filled to the brim with delectable fresh, chewy bread and with it comes this amazing allioli. That’s what I had in mind when Elena emailed me and asked me if I needed her recipe for Catalan allioli. I jumped at the chance!
Now I know there’s not supposed to be egg yolk in an authentic allioli. Seriously, the name kinda says it all; all-i-oli. Garlic-and-oil. I first tried the original version---the one with just garlic, oil and a pinch of salt---and was surprised I actually got an emulsion going without the yolk, but flavor-wise I prefer the mayonnaise version. Sacrilege, I know.
I used my immersion blender and whipped up a large batch of homemade allioli in no time. We served it with Moroccan flatbread during our last BBQ. It was a big hit!
If you’re a garlic junkie, as I am, this one’s for you!
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Welsh Rarebit (the restaurant version)
I have access to Food Network (UK version) and now ya’ll are in trouble. No, seriously, I can’t stop watching that channel---it’s so much stronger than I am. I’m smitten with Bobby Flay, have a major crush on Tyler Florence, I get all happy when I see the cheerful Rachael Ray and I cringe and quickly zap channels when I spot Giada de Laurentiis.
I’ve also seen some of the most amazing recipes fly across the screen and I’ve been making so many mental notes that I now need a mental note just to keep track of ‘em. One of them was the ‘make ahead and freeze’ version of Welsh Rarebit. Is that a novel idea or what? Welsh Rarebit is that delicious savory, really thick, gooey cheese sauce that you pour over (toasted) bread and then pop under a broiler. Beer and cheddar, what’s not to love? Your guy will love you for it, I promise.
I got this recipe from Andy Bates, he’s my new hero. He also demonstrated how to prep the sauce and freeze it in portions, making it really easy accessible for nighttime munchies, hence the phrase ‘restaurant version’. Not sure if it’s helping my diet much, seeing as I polished off an entire batch these past few days, but it sure is tasty! Let’s make some.
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