Vegetables
Thu Jan 19, 2012
Grilled Leeks with Romesco Sauce
Over at Serious Eats, I've been on the sauce trail for nearly a year now. This has me concocted sauces nearly as much as I've been grilling, which now dictates a life constantly on the search for new condiments to try out at home, and pair with grilling as often as possible. Romesco—a roasted red pepper and almond spread originating in the Catalonia area of Spain—is one stellar example of this. As soon as I tried it for the first time at local favorite Il Bambino, I was quickly in the kitchen making my own, then enjoying it with excellent grilled leeks.
More and recipe after the jump >>
Tue Dec 27, 2011
Crispy Potato Skins with Bacon and Cheddar
As soon as Christmas is over, I switch from huge holiday roasts to full on party foods. New Years represents just the start of a few months that seem perfect to plop in front of the television, watch some basketball, and spend the night working through a plate of wings, ribs, stuffed jalapenos, or something of that sort—all great for tailgating too, but I personally prefer the comfort and warmth of my own home. One of my favorites in the winter-time rotation are potato skins, and this recipe adapted from The America's Test Kitchen Family Cookbook makes the best I've ever had.
More and recipe after the jump >>
Tue Nov 22, 2011
Mashed Sweet Potatoes
Mashed potatoes are always on our Thanksgiving table—my sister could have it no other way. Through her life, she's be a die-hard lover of smashed spuds, which brought an extra sense of accomplishment when she deemed my mashers the best ever at our last Thanksgiving dinner. That beacon of pride has stuck with me, but at the same time left me questioning, if I've created the best in the my sister's eyes, where do I go from here? Easy answer, mashed sweet potatoes!
More and recipe after the jump >>
Tue Nov 8, 2011
Crispy Mustard Brussels Sprouts
I never knew I liked brussels sprouts until I grilled them. I can say that about so many foods as grilling has been the medium that's taken me from a sheltered to a serious eater, but this goes double true for sprouts.
While growing up, I don't think I ever once encountered brussels sprouts at home. With an inherited aversion, I assumed I must hate them too. This aversion didn't end when I decided to try them either; I remember my first taste being one of bitterness and disgust paired with a feeling of comfort that avoidance thus far was well justified. Then one day I decided to take them on again, this time on the grill, and I what I learned surprised me and transformed the way I look at brussels sprouts forever.
More and recipe after the jump >>
Tue Oct 18, 2011
Curried Pumpkin Soup
How can you not have pumpkins on the mind this time of year? While most will pass by the local grocery or pumpkin patch and think of little more than jack-o-lanterns, I see another item well suited for grilling. Trying to drop a few pounds the hefty last few Meatwaves have added, I've been on a little soup bender, which just so happens to meld perfectly with my desire to grill pumpkins, combining to create this curried pumpkin soup.
