worth mentioning

A few things worth mentioning:


Love this story in the current issue of Bon Appetit - I laughed out loud in places; dreamed of deliciously chaotic Saturday lunches, and drooled over the gorgeous photos


Also - made this over the weekend:

Grilled Peppers with Lemon Thyme and Capers

(as I remember it)

Bring the little hibachi out onto the deck*, then drag over the smallest of the three porch rocking chairs. Start a charcoal fire and let the coals ash over before you spread them over the base of the grill. Insert the grates over the hot coals and give them a few minutes to heat up. Rub a little olive oil over 4 sweet red peppers and lay two on each grate. Sit back in your rocker, tongs within reach, cool glass in hand. Smell the rain approaching, contemplate the sizzle and smoke, nudge the peppers every so often, until the skins are blistered and the flesh is softened. Transfer the lot to a brown paper bag (use those tongs!), roll the top closed and let them steam a few minutes on the kitchen counter. When they've cooled enough to handle, slide them out of the bag onto the cutting board, slip their skins away, and slit one side so that they can be splayed open on the board. Pull the stems away and take the membranes and seeds out too. Slice the soft peppers into 1/2 inch strips and toss them into a pretty bowl as you go. Shake out a small handful (a tablespoon or so) of salt-packed capers and rinse them in hand, in the sink - don't let any escape! Coarsely chop them on the board and add them to the pepper strips. Smash and finely chop (or mash into a paste) 1 small clove of garlic - add it to the bowl along with a teaspoon of red wine vinegar, a tablespoon of olive oil and a few tiny leaves of lemon thyme (or herb of your choice). Toss together with clean hands and season with a little salt and pepper. Be sure to leave it sit on the counter to think about things for a half an hour or so before you bring your plate by.

*Or, you can, of course, use the broiler - just be vigilant...

springy things

the parsley's gone mad - an out of control hedge in the garden - not that I mind (too much).thinking about a lemon-parsley pesto, perhaps; tabbouleh, of course - but no tomatoes, no cukes at this time of year... what else?
then there are radishes too - lovely, long(ish) French breakfast and a couple deep-red globes of cherry belles. these we crunch out of hand, pinching their little tails as we go. spicy this year too - a bonus in my book.
and spring without asparagus? it just wouldn't be right. (loving this little hibachi - parking it on the deck, sitting low - if grilling could be intimate, this is the way)
happy weekend-ing to you all!

never turn your back on zucchini...

...or this may be the outcome:

And it wasn't the only one...

But look! Tomatoes!!! (and beans and eggplant and peppers and cucumbers...)

It's good to be home.

Grill-Roasted Late Summer Vegetables with Fresh Oregano

Ingredients:

about 5 Cups chopped zucchini (this was 1 large, 1 medium, and 1 small zucchini for me)

1 very ripe deep red tomato, chopped

1 very ripe orange or yellow tomato, chopped

3 sprigs fresh oregano, leaves stripped, chopped, and stems discarded

1 large clove garlic, minced

olive oil

large pinch of sea salt

a few grinds of pepper

chopped fresh parsley, for serving (optional)

aluminum foil (a sheet about 24 inches long)

This is one of my favorite ways to cook in the summer, but this dish can also be made in a roasting pan in the oven. The cooking time might vary - keep an eye on the veggies, and I would heat the oven to 375 degrees.

Prepare a grill (we use a charcoal grill with a hinged cover).

Meanwhile, in a large bowl, combine the zucchini, tomatoes, garlic, and oregano. Add the salt and freshly ground pepper and drizzle with olive oil. Toss gently to coat the vegetables in the oil. Set aside.

Make an aluminum foil packet: fold a sheet of aluminum foil (about 24 inches long) in half to form a squarish shape. Fold over two of the open sides crimping them a bit to seal. Gently open the one un-crimped side and spoon the vegetable mixture into the packet. Fold over the opening to seal. You should have a tightly sealed squarish foil packet.

When ready, place the foil packet on the grill, put the lid on, and cook until the vegetables are cooked through - about 25 minutes depending on the heat of the grill. Ours was approximately 225 degrees. If the foil packet begins to char on the grill, move it to a cooler spot or lower the coals underneath it. When the vegetables are ready, carefully transfer the packet to a plate, open it slowly (there will be steam) and transfer them to a serving bowl. Garnish with a bit of chopped fresh parsley, if desired, and serve.

satisfaction...

...for a recurring craving:Vietnamese Vermicelli Bun with Grilled Lemongrass Chicken


Ingredients:


(The list of ingredients/accompaniments may be long, but it is easily varied and, once assembled, you have only to choose your preferred combination)

For the marinade:

1 stalk lemongrass, trimmed and sliced
1 Tb. granulated sugar
pinch of sea salt
1 shallot, minced
juice of 1 lime
2 Tb. Vietnamese fish sauce
splash of tamari (or other soy sauce)
1 Tb. sunflower, canola or peanut oil

1 - 1 1/2 Lbs. boneless, skinless chicken breast, pounded very thin
(shrimp or tofu would be good also)

Suggested accompaniments:

1 package rice vermicelli, cooked, drained and rinsed in cold water
shredded Romain lettuce
fresh sprigs of mint, cilantro and basil
lime wedges
nuoc chom*
Vietnamese hot chili sauce
julienned carrot, cucumber and scallions
fresh mung bean sprouts
chopped peanuts
crispy fried shallots

Method:

Crush the lemongrass with the sugar and salt with a mortar and pestle until a paste is made (a food processor may also be used). In a shallow bowl, combine the lemongrass paste with the shallot, lime juice, fish sauce, tamari, and oil. Stir to combine and add the chicken, being sure to coat each piece. Cover and refrigerate 6-8 hours.

Bring the chicken to room temperature and prepare charcoal grill. When coals are ready, grill the chicken until cooked through and nicely seared. Remove to a board, allow to cool slightly, and slice the chicken into 1/2 inch strips.

Assemble the bun: For each serving, add to a large bowl a bit of shredded lettuce, some of the julienned vegetables and bean sprouts. Top with a serving of vermicelli. Lay strips of the chicken on top of the noodles, and serve with torn herbs, fried shallots, peanuts, lime wedges, nuoc chom, and chili sauce.
*Nuoc chom recipes abound - I used the version found in this book. However, the ratio of lime juice/rice vinegar to fish sauce and the addition of hot chilies and/or garlic are largely subject individual tastes and are easily modified by experimentation.
It's beginning to taste like summer.