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8/14/2019 Real Food Summer 2013.pdf
1/30
INDIAN-SPICEDCHICKEN WRAPS(RECIPE PAGE 54)
BOBBYFLA
YSB
ARBECUEADDIC
SUMMER 2013
$1.9904
ALLPROCEEDSfrompurchasesofthismagazinewillgoto
BURGERS:Beyond beef GRILLING FISH:Simple tips for better result
SENSATIONAL SANDWICHES:Gourmet offerings from bread to sprea
FIRE UP THE VEGETABLES:Savory summertime sides on the gri
The Great American Pastime
GrilledSummer
8/14/2019 Real Food Summer 2013.pdf
2/30www.sendiksmarket.com realfood 9
Sendiks Food Markets
welcome
People often joke that
Wisconsin only has two
seasons: winter and road
construction. While many kid
about the long winters in the
Badger State, when we thinkof summer, we think not of
orange construction barrels but
of the color green. We think
of green grass, of Northwoods
foliage, of seasonal vegetables.
At Sendiks, the color has
taken on a new meaning as
weve expanded our compost-
ing program in an effort to be
even more green. In partnership with
our friends at Waste Management, we
began a composting pilot program lastsummer at our Germantown location. It
worked so well, we were able to expand
it to all of our stores last fall.
Our employees now segregate unwant-
ed produce and plants for recycling,
including flowers, fruits, and vegetables
past their prime and tr immings from our
in-store food preparation. Those materi-
als are then separated in designated carts
and collected by Waste Management in a
Rotopress. The Rotopress vehicleone
of only five in all of North Americaisideally suited for collecting food waste
because it is sealed to contain odors and
liquid and continually moves the material
forward to ensure even weight distribution.
After being mixed with yard debris,
our waste, which used to end up in land-
fills, decomposes into a rich, uniform soil
additive that Waste Management supplies
to a leading lawn care company for sale
to consumers. This program allows us to
keep nearly 20 percent of our waste out of
landfills every month. Since the programlaunch, weve been able to compost more
than 425 tons of organics. Were grateful
for Waste Managements par tnership, and
we are excited about the impact this can
make in our community.
Our customers are continuing to
impact the community as well with
their generous support of local charities
through the purchase of Real Foodmaga-
zine. Our charity partner this issue is again
Penfield Childrens Center. All proceeds
from the sale of this magazine will godirectly to this very special charity. You
can read more about other ways to support
Penfields mission on page 16.
We wish you a summer filled with
wonderful shades of green.
Sincerely,
The Balistreri Family
The Colorof Summer
The Balistreri family: Patty, Nick, Margaret (Harris),Salvatore, Ted, and Patrick.
BAYSIDE340 W. Brown Deer Rd.
Bayside, WI 53217Coming Soon!
ELM GROVE13425 W. Watertown Plank Rd.
Elm Grove, WI 53122(262) 784-9525
FRANKLIN5200 W. Rawson Ave.
Franklin, WI 53132(414) 817-9525
GERMANTOWNN112 W15800 Mequon Rd.
Germantown, WI 53022(262) 250-9525
GRAFTON2195 1st Ave.Grafton, WI 53024
(262) 376-9525
GREENFIELD7901 W. Layton Ave.Greenfield, WI 53220
(414) 329-9525
MEQUON10930 N. Port Washington Rd.
Mequon, WI 53092(262) 241-9525
NEW BERLIN3600 S. Moorland RoadNew Berlin, WI 53151
(262) 696-9525
WAUWATOSA8616 W. North Ave.
Wauwatosa, WI 53226(414) 456-9525
WEST BEND280 N. 18th Avenue
West Bend, WI 53095(262) 335-9525
WHITEFISH BAY500 E. Silver Spring Dr.Whitefish Bay, WI 53217
(414) 962-9525
Open 7 a.m. 9 p.m. daily
www.sendiksmarket.com
John Cary (left), executive director of theMACC Fund, accepts the donation checkfrom Sendiks winter charity campaign.A portion of the $129,250 donation, pre-sented by Margaret Harris (center) andTed Balistreri of Sendiks, was raised from
the sales of the Real Foodwinter issue.
8/14/2019 Real Food Summer 2013.pdf
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0 realfood summer 2013 www.sendiksmarket.com realfood
endiks Food Markets Sendiks Food Mark
prodroduce
1
2
3
4
I
ts a great time of year to embrace fresh,
flavorful tomatoes, which make eating
your fruits and veggies one easy choice.Botanically speaking, tomatoes are a fruit,
which is the edible part of a plant that con-
tains the seeds. But it was classifiedafter
some debateas a vegetable by the U.S.
government in 1893. Whether you want to
call it a fr uit or veggie, theres no question
its packed full of nutrients. Tomatoes are a
good source of fiber, are rich in Vitamin C,
and contain Vitamins A and B, and potass ium.
They are also a very good source of lycopene,
an antioxidant that may help reduce the risk
of heart disease and some for ms of cancer.
Health benefits aside, tomatoes are deli-
cious rawon their own sliced and sprin-
kled with a little salt and pepper, or in
salads and sandwiches. Cooked, they make
great pasta sauce or salsas. Stuff and bake
them, or grill them on skewers with other
vegetables. Peak season for domestic fresh
tomatoes is June through September and the
perfect time to get your hands on some of
these delicious fruits/veggiesand it may
take two hands to hold some of the beefy
tomatoes that can easily weigh up to twopounds or more.
When purchasing tomatoes, select those
that are firm and smooth skinned but yield
slightly to pressure. Avoid tomatoes that are
too soft, wrinkled, or that have broken skin
or blotchy brown areas.
There are numerous tomato varieties but
they fall into four general categories:
1 Beefsteakis the largest tomato, and
can easily weigh 2 pounds or more.
Round and slightly pumpkin-shaped, its
flavor balances sweetness and acidity. Beef-
steaks can be eaten raw or cooked.
2 Globetomatoes are medium-sized,
firm, and juicy. Many of the large-
scale commercial tomatoes are in this cat-
egory. Theyre good both raw and cooked.
3 Plum tomatoes, also called Roma
or Italian plum, are egg shaped and
either yellow or red. Theyre not as sweet
and acidic as beefsteak or globe. With
lower water content and fewer seeds plum
tomatoes are a good choice for cooking and
canning. The tiny grape tomato is a hybrid
Roma tomato.
4 Cherrytomatoes, which are about an
inch in diameter, may be red, orange,
green, or yellow, and are generally a bit
sweeter than beefsteak or globe tomatoes.
They are good fresh out of hand, in salads, or
quickly sauted. The yellow pear tomatoes
are slightly smaller than cherry and shaped
similar to a pear or teardrop. They are best
eaten raw but can be cooked briefly.
Chocolate Toffee Grapesr White Chocolate
Almond GrapesAKES 25
5 green or red seedless
California grapes
cup semisweet chocolate chips
(or chopped semisweet chocolate)
or cup white chocolate chips
(or chopped white chocolate)
1 teaspoon vegetable oil
cup finely chopped toffee bits
(or finely chopped salted almonds)
Put toothpicks into the grapes, set aside.
ne a baking sheet with wax paper or parch-
ent.
In a small double boiler, melt the chocolate
d oil together over medium-low heat, stir-
ng until melted, about 5 minutes (or in the
icrowave on high power 30 seconds, stirring
nce). Dip the grapes in the chocolate and then
the toffee or almonds. Place on the parch-
ent lined baking sheet. Repeat until all the
apes are used. Chill until set.
Caramel Peanut GrapesMAKES 25
25 green seedless California grapes
cup finely chopped salted peanuts
cup caramel bits or
10 unwrapped caramels
1 tablespoon heavy cream
1.Put toothpicks into the grapes, set aside.
Line a baking sheet with parchment.
2.Place the peanuts in a small bowl and set
aside. In a small saucepan, melt the caramel
and cream together over medium-low heat,stirring until melted, about 5 minutes. Keep
warm. Dip the grapes in the caramel and
then in the nuts. Place on the parchment
lined baking sheet. Repeat until all the
grapes are used.
Note:You can also melt the caramel in the
microwave. Put the caramels in a microwave-
able bowl or glass measure and zap on high
30 seconds. Stir until smooth and zap an
additional 20 seconds if necessary.
Expectations
Tip: Dont refrigerate tomatoes(unless theyve been cut). Store them at
room temperature away from sunlight
and use within a few days. Cold tem-
peratures stop the ripening process,
dull the flavor, and can make the flesh
pulpy. Tomatoes that are partially green
will ripen if left at room temperature.
Once fully ripe, tomatoes can be refrig-
erated for a few days, but any longer
will cause their flavor to deteriorate.
The fresh grape boom hit the Golden State in 1839 when a former trapper from
Kentucky, William Wolfskill, planted the states first table grape vineyard in the area
now known as Los Angelesand its been booming ever since. Today, 99 percent
f grapes commercially grown in the United States come from Californianearly 100
million boxes each year. There are more than 70 varieties grown todayin green, red, and
ack. And now is the perfect time to enjoy as theyre at their peak May through January.
Grapes are a low-calorie and good-for-you food. A cup serving contains just 90 calories,
o fat, no cholesterol, and virtually no sodium. Grapes of all colors contain a var iety of antioxi-
ants and other polyphenols, as well as potassium and vitamin K. Antioxidants may contribute
a healthy heart, and may help defend against a variety of age-related and other illnesses.
Look for grapes with green, pliable stems and plump berries. A powdery-white coating,
oom, is a good thing; it protects them from moisture loss and decay. Theyll keep for up
two weeks when stored and handled properly. Store unwashed and refrigerated until
ady to use, then rinse with cold water and serve or add to recipes. Avoid storing next to
ings like onions as they can absorb odors.
Slice and add grapes to green salads, mix in chicken salad sandwich or savory main dishes,
nd blend them into a breakfast smoothie. Freeze grapes for a healthy cold treat on hot sum-
mer days. Try dipping in chocolate or caramel for a sweet bite, such as in the following recipes.
Grape Tuxedo Bites, 3 Ways Grape Varieties
Flame Seedless:
Medium-sized, red, round,
seedless berries.
MayNovember
Summer Royal:
Medium-sized, black,
round to slightly oval,
seedless berries.
JuneOctober
Princess: Large, green,
cylindrical, seedless berries.
JuneDecember
Thompson Seedless:Medium to large,
green, cylindrical,
seedless berries.
JulyDecember
Red Globe:
Very large, red, round,
seeded berries. JulyJanuary
Crimson Seedless:
Medium-sized, red,
cylindrical, seedless
berries.AugustJanuary
TOMATO AMOREWhether you think of it as a fruit or veggie, theres much to love about the toma
Grape
PHOTOS AND RECIPES COURTESY OF THECALIFORNIA TABLE GRAPE COMMISSION
Heirloom TomatoesIn recent years, tomato varieties from
perhaps as far back as the debated
fruit/veggie classification have been
creating a buzz. Known as heirloom,
seeds for these plants have been ha
ed down for generations or were gro
commercially before modern hybrids
Some schools of thought say seeds
these plants must be more than 100years old, others say 50 years, and y
others say they must be from before
1945, which is around the time wide
spread hybrid use by growers and se
companies began. But whatever the
timeframe, it is generally agreed that
heirloom plants must be open pollina
ed, meaning they can reproduce the
selves from seeds. With quirky nam
like Mortgage Lifter, Brandywine, an
Cherokee Purple, heirloom tomato va
eties vary widely in color, shape, and
size. They sport a colorful rainbow of
skinsfrom bright yellow, dusky pin
or striped orange and green to a dee
almost bruised colorover equally c
orful flesh that ranges from light red
deep red or brownish purple.
Many heirlooms also come complete
with their own backstory. The legenda
Mortgage Lifter was developed in the
1930s and reportedly credited to M.C.
Radiator Charlie Byles, a radiator rep
man from West Virginia, who crossed
six generations of tomatoes to create
these large fruits that can weigh up to
four pounds. He began selling his plan
for one dollar each in the 1940s, and
they were so popular it is said he earne
enough money over the next six years
pay off the mortgage on his farm.
8/14/2019 Real Food Summer 2013.pdf
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2 realfood summer 2013 www.sendiksmarket.com realfood
endiks Food Markets Sendiks Food Mark
commuommunity
Where in the World?
While the intended use of our Sendiks shopping bags is to carry groceries, weve heard there are many other great uses
from toting items to the office, school, or even around the world! Here are some globetrotting customers who have put
their Sendiks bags to good use.
he next time youre in a faraway place and spot a red Sendiks bagor youre traveling yourselfsnap a picture and send it to
at sendiksmarket.com and click on Where in the World. (Please provide high resolution images and include your name and
few details, if you wish.)
JAPAN
Anne and Katie at
Mount Fujis 5th
Station in Japan
NEW
ZEALAND
Hastings,New Zealand
EASTER
ISLAND
Annelise on
Easter Island
ARGENTINA
Kathy in Ushuaia,Argentina
FRANCE
Matt in
Champagne, France
BELGIUM
Bouillon Castle
in Belgium
ISRAEL
Erin at theDead Sea in Israel
WASHINGTON
CenturyLink Field
in Seattle, WA
DOMINICAN
REPUBLIC
Judy in Los Toros,Dominican Republic
PANAMA
Mary and John at
the Panama Canal
MINNESOTA
Sally, Jan, Ruth, Judy,
Pat, and friends at
the Mall of America in
Bloomington, MN
WISCONSIN
Colgate, WI
ITALY
Sarah and Jack at
the Trevi Fountain
in Rome, Italy
TURKEY
Marilyn at theHagia Sophia in
Istanbul, Turkey
GREECE
Sheryl at the Parthenon
in Athens, Greece
DISTRICT OF
COLUMBIA
Washington, DC
CHINA
Gary in Guilin, China
SOUTH
GEORGIA
Jerry at SouthGeorgia Island
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4 realfood summer 2013 www.sendiksmarket.com realfood
endiks Food Markets Sendiks Food Mark
heese food & w
Farfalle Salad with Feta & Grilled PeppersRVES 4 TO 6
1 pound farfalle
2 zucchini, cut in small cubes
8 tablespoons extra virgin olive oil
1 large yellow bell pepper1 large red bell pepper
5 ounces feta cheese, crumbled
1 tablespoon salt-cured capers, rinsed
zest of 1 organic lemon, yellow
part only, cut in tiny pieces
salt
2 tablespoon s coarsely chopped fresh
basil + extra leaves to garnish
Put a large pot of salted water to boil over
gh heat. Cook the pasta until al dente. Add
e zucchini to the pasta pan about 3 minutes
before the pasta is cooked.
2.Drain well and run under cold running water.
Drain again and dry on a clean kitchen towel.
3.Place in a salad bowl with 2 tablespoons ofthe oil. Toss gently to stop the pasta and zuc-
chini from sticking together.
4.Broil the bell peppers under an overhead
broiler until the skins are blackened. Place in
a plastic bag, shut tight, and let rest for 10
minutes. Peel off the skins, remove the seeds,
and cut in thin strips.
5.Add the bell peppers to the salad bowl along
with the feta, capers, lemon zest, salt, basil,
and remaining 3 tablespoons of oil.
6.Toss well. Serve slightly chilled or at room
temperature.
AGreek salad or spanakopita
(spinach pie) wouldnt be the
same without fe ta cheese. Its
most as much a part of preparing Greek
od as is olive oil. But, this tangy, salty
heese works well in most any dish that
lls for cheese.
Officially, only cheese produced inther mainland Greece or Lesbos, which
made with at least 70 percent sheeps
ilk (the remainder must be goats milk)
nd made using traditional methods, can
e called feta in the European Union,
cording to a 2005 protected designation
f origin ruling. Outside the European
nion cheese made in a similar way can
ll be called feta.
Some other countries that make feta-
yle cheese include: Bulgaria, France,
ae l, Hungary, Romania, Turkey, Lebanon,
nd the former Yugoslavia. American feta
yle cheese may either be made from cow
or goats milk. Some have a stronger flavor
and others are milder.
To make feta, the curds are placed in big
cylinders or blocks and the large cheeses
are then cut or slice d (feta means slice in
Greek) into wedges and cubes and put in
wooden barrels or lar ge tins. Its cured in a
brine solution for a week to a few months,which is why it is sometimes called a
pickled cheese. Feta is a good source of
protein, riboflavin, vitamin B12, calcium,
and phosphorus. It has a bit higher salt
content than many cheeses.
Tangy and moist, feta can range from
crumbly to moderately creamy. Feta should
be whiteif its a bit yellow, that means the
cheese has been exposed to air outside
of the brine. It doesnt have a rind or
outer hard layer and can dry out and sour
quickly so should be stored refrigerated,
in its br ine until used. You might want to
rinse it before serving to remove some of
the saltiness. Use within a few days after
purchasing. For best flavor, serve at room
temperature.
Feta makes a zesty addition to cool and
cooked dishes. It pairs well with fresh
summer fruit such as cantaloupe and
watermelon, and is great crumbled over
salads or with sliced tomatoes sprinkledwith olive oil and fresh herbs. Enjoy feta in
filled pies, tomato-based pastas, omelets, in
sandwiches, and more. (It's not a melting
cheese; it softens, retaining much of its
original shape.) Serve as an appetizer with
vegetables, ham, salami, and pickled or
dried fish. Try a thin slice atop a beef
burger; serve with a squeeze of lemon
juice and a sprinkle of oregano for a Greek
twist to a summer classic.
While feta is distinctly Greek, its deliciousn most anything that calls for cheese.
A SLICE OF GREECE
RECIPE AND PHOTO FROM THE GOLDEN BOOK OFPASTA,COURTESY OF BARRON'S EDUCATIONALSERIES 2012, ALL RIGHTS RESERVED
Whether youre relaxing on the
deck or picnicking in the park
this summer, wine should
always be a part of the party. Both white
and red wines pair well with a range of
classic summer farefrom cool salads to
grilled goodies.
When it comes to selecting reliable
summer sippers, crisp whites such as
Sauvignon Blanc, Riesling, and Pinot
Grigio can fit the billtheyre light on
the palate and have a clean finish. They also
create flavorful combinations with salad,
seafood, and chicken that make frequent
tabletop appearances this time of year.
Oaky Chardonnay may seem a bit rich
for summer, but if you like its flavor, tryFrench Chablis or unoaked Chardonnays.
These wines can stand up to pasta salads
with a mayonnaise-based dre ssing. You
could also try Champagne or other
sparkling winechicken pasta salad pairs
well with ros, for example.
Wine is also a good match for burgers
and brats. When pairing these items,
consider the condiments. For the classic
lettuce, tomato, raw onion, ketchup, and
mayonnaise atop a beef burger, Aussie
Shiraz or California Syrah can stand up
to the flavor combo. Gewrztraminer and
Riesling match well with sweet toppings,
such as sweet pickle relish, ketchup, and
barbecue sauce. And sparkling wines
complement g ri l l ed foods topped
with spicy or salty condiments such as
sauerkraut or mustard. If youre grilling
up some healthy veggies, uncork a cool
Pinot Grigio. If you prefer reds, try
fruity blends, such as Cabernet/Merlot
the cherry/berry fruit flavors go well
with grilled chicken, steaks, or burgers
without condiments.
When your chicken or pork has a
barbecue sauce that is tangy and sweet,
Riesling and Gewrztraminer are good
choices. If accompanied by a spicy sauce,fruit-forward Merlot will support the spice
and not compete. With Beef, Zinfandel
pairs best with classic barbecue flavor. It
has the fruit to match the tomato-based
sauces and spice to stand up to a little bit
of heat. And Pinot Gris works well with
the mild spice of pork sausages or brats.
For mildly smoked beef, Pinot Noir,
Rioja, or Chianti can be refreshing
counterparts. Flavors from a spicy dry
rub or liquid solution lend big, sweet, spicy
flavors, which can suppress the perception
of acidity in the wine, making it tast
This calls for a big wine that has
spice and oak, such as Syrah, Petite
or Zinfandel.
Summers a great time for cool,
salads. As with all food and wine pairin
important to balance tastes and intens
flavors. Acidic wines such as dry GeRiesling or Vinho Verde are good op
to balance with the dressing. To dim
the acidity in salad dressing and m
more compatible with wine, favor
mellow options such as balsamic o
wine vinegar. You can also tr y a fruit
such as lemon, lime, orange, cranb
or apple cider. Sauvignon Blanc, P
Grigio, and Pinot Noir can then
pleasing pairings with the salad.
Other ingredients in a salad can also
with the pairing. Herbs in the dress in
example, can pair with Sauvignon B
Cabernet Sauvignon, or Merlot.
cheese, the classic wine pal, can help
the match, too. Blue cheese crum
into your salad can team up succes
with slightly sweet off-dry Ries
while toasty and buttery Parmesa
Asiago can match nicely with Chardo
Salmon may help your salad pair
with a lighter unoaked Chardonnay
turkey complements a Sauvignon
or Beaujolais. Even a peppery Zinfmakes an agreeable match when g
steak is added to the mix.
Sauvignon Blancs acidity can coun
the garlic while its herbal quality ma
the greens in a classic Caesar. L
Smillon cuts through the richne
smoked salmon pasta and provid
interesting counterpoint. And if a
salad is either a side dish or on the d
menu, Riesling, Chardonnay, Sauvi
Blanc, Smillon, or Gewrztramine
top off the meal.
Wine is always a welcomeguest at summer gatherings.
Summer
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Sendiks Food Markets
The pitter-patter of little feet, playful shouts, laughter, andsingsongsthese are the sounds of Penfield Childrens
Center. Children throughout Milwaukee gather at the
central-city building each morning anxious to see their friends,
teachers, and therapists. Penfields mission is to help infants and
young children with and without disabilities reach their full poten-
tial through education, therapy, and family programs. At a tender
age when physical, cognitive, language, and social skills are formed,
Penfield provides the educational and emotional support children
need to exceed expectations.
Serving more than 1,500 children annually, Penfield Childrens
Center provides extraordinary care in a safe and stimulating envi-
ronment. Through a comprehensive and holistic early interventionapproach, Penfield services allow children to grow stronger, over-
come obstacles, and socialize with their peers, while their families
receive the support they need. Children like Myles are nurtured so
that they can achieve and surpass their personal goals.
Myles and the Special Care Nursery
Myles, a 19-month-old little boy with profound medical and
physical needs, receives occupational, physical, and speech therapies
at Penfields Spe-
cial Care Nurs-
ery. Born with
Down syndrome,an atrioventricular
canal defect, and
Tetralogy of Fal-
lot, a condition
characterized by
underdeveloped
chambers and
holes in the heart,
Myles underwent
two necessar y
heart surgeries
shortly after birth.At 7 months old, he arr ived at Penfield Childrens Center after visiting
several other facilities in the area. Myles mom, Joandy, learned about
Penfield from a coworker and after receiving services explained, I
felt comfortable from the very beginning. Each time I drop him off,
it feels like Im leaving him in the care of a family member. For
children with serious health issues and developmental delays, the
Nursery provides the opportunity to play, learn, and thrive while
receiving quality medical care, therapy, and education. The Special
Care Nursery served Myles, and 60 other children like him, in 2012.
It doesnt stop there. In addition to serving children with pro-
found medical needs, Penfield provides a myriad of services tailored
to meet the individual challenges of all their children and families.
Behavior ClinicThrough a partnership with Marquette University, Penfields Behav-
ior Clinic is the only home-based counseling service in Milwaukee
that addresses the mental health needs of children younger than 6
years. Using individual treatment plans, clinicians work with chil-
dren in their homes and teach parents effective strategies to improve
behavior. Last year, clinicians provided these life-changing services
for 335 children and made nearly 1,800 home visits.
Early Education and Care Program
Accredited by the National Association for the Education of Young
Children (NAEYC), Penfields Early Education and Care Program
provides a nurturing, inclusive environment where typically-developing children and children with developmental delays learn
and play together. Penfield also obtained a five-star rating from
YoungStar, the program developed by the state of Wisconsin to
improve care for children. During 2012, the Early Education and
Care Program served 179 children.
Parent Mentor and Family Programs
Penfield offers a Parent Mentor program that provides guidance,
encouragement, and practical assistance in raising children with spe-
cial needs. As parents of children who have graduated from Penfield
programs, Parent Mentors establish a relationship with incoming
parents that helps to improve communication and trust betweenstaff and families. Parent Mentors also encourage participation in
Penfields educational workshops, support groups, early literacy
events, and family celebrations.
About Penfield
Penfield Childrens Center (www.penfieldchildren.org) has been
delivering comprehensive childhood development and family
programs and services to low-income families and families with
children who have disabilities since 1967. More than 90 percent
of the families Penfield serves live at or below the federally-deter-
mined poverty level, nearly 91 percent are ethnic minorities, and
most live within five miles of Penfields central-city location. Inresponse to these challenges, Penfield Childrens Center provides
high-quality programs and services specifically designed to foster
early development and learning among children from all socio-
economic backgrounds.
community support
Helping Kids Reach Their Full Potential
833 North 26th Street Milwaukee, WI 53233
www.penfieldchildren.org Phone 414.344.7676 Fax 414.344.7739
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8 realfood summer2013
countertop
summer 2013 realfood
NEST MATE
The versatile American-
designed Big Green Egg outdoor
ceramic cooker functions as a
grill, oven, and even a smoker.
Big Green Egg-Large withNest Accessory, $850 (pricerange), biggreenegg.com
MAKE YOUR MARKThere is no mistaking the different
meat temperatures when you label
everyones preferred temps with these
eco-friendly bamboo meat markers.Bamboo Meat Markers, $2.95 set of50, Crate & Barrel, crateandbarrel.com
HEAT IT UP
Rare, medium to
well-done; use these
nifty little steak ther-
mometers when you
grill to determine your
desired degree of
doneness. Mini MeatThermometers, $19.95,set of 4, Sur La Table,www.surlatable.com
By Rachelle Mazumdar, Director o
Weddings + Events, Style-Architec
style-architects.com
OutdoorGrilling andEntertaining
STAY ORGANIZED
Grilling itself can be very rel
But what about all the to-do
lead up to it? Eliminate the s
by doing as much prep wor
you can before the guests a
The last thing you want to d
a host is prep the grill, mix t
drinks, and entertain your gu
at the same time.
BRAND YOUR
BACKYARD BASH
Play around with your BBQ
theme by making it uniqu
and one-of-a-kind. Have som
fun by throwing on an I He
BBQ apron or including braelements such as a persona
BBQ cutting board, (see pag
monogrammed brander, or
grammed pitcher and glassw
These elements will pull eve
thing together for a cohesiv
KEEP IT COOL
Leave the sizzling for the fo
not your guests. Cool off yo
guests by setting up outdoo
umbrellas or cooling fans th
will be sure to keep them w
shaded and relaxed.
GOODBYE BUGS
Although making your back
bug-free takes a lot of wo
you dont want your guests
be eaten alive. Eliminate the
party crashers by treating yo
yard with bug fogger, citron
candles, or tiki torches!
TURN GRILLING
INTO AN EXPERIENCE
Whether you want to throw
big backyard bash or an intim
evening get-together, grilling
a great way to entertain you
guests. Encourage them to
er their own kabobs or top th
own personal pizzas. Surpri
your guests by grilling the en
meal, including dessert!
Style-Architects is a boutiqu
creative services company
based in Minneapolis offerin
imaginative and awe-inspirin
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style-architects.com/blog.
A favorite of Chef Bobby Flay's, ("Open Flames, Vibrant Flavors,"
p. 34) the La Caja China Roasting Box takes away much of the
hastle of slow roasting large portions. The large box can roast
up to a 100 pound pig, 16-18 whole chickens, 4 -6 turkeys, 8-10
slabs of pork ribs, or any other meat of your choosing.
La Caja China Roasting Box, $350, amazon.com
Simple, Slow Roasting
PERFECT PRESS
Making uniform burgers just got
easier! This nonstick cast aluminum
press keeps your burger prepara-
tions intact and consistently shaped.Burger Press, $24.95, Crate &Barrel, crateandbarrel.com
WELL-SEASONED
Infuse some herbal aroma into your
grilling with this French Farm sea
salt, harvested with sun-dried rose-
mary, thyme, sage, and marjoram.Butcher Salt Block, $24.95, Crate& Barrel, crateandbarrel.com
PLANKED
These sugar maple planks help infuse
your food with a light smoky flavor
while retaining natural moisture.
Sugar Maple Grilling Planks,$14.95 set of 2, Crate & Barrel,crateandbarrel.com
KEEPN IT CLEAN
These cherry striped towels are a
must-have for every outdoor kitchen!
These soft and thick cotton towels
make drying and cleaning a breeze.
Cherry Kitchen Towels, $14.95 setof 3, Sur La Table, surlatable.com
GRILL MASTER
Show off your love for grilling by
wearing an I Heart BBQ apron.
BBQ Heart Apron, $24.95,Sur La Table, surlatable.com
Hot HotGrillin
ire it up in style this summer
RODUCTION & STYLING STYLE ARCHITECTS
HOTOGRAPHYALEX STEINBERG
BIGGREENEGGCOURTESYOFBIGGREENEGG;WEBER
GRILLCOURTESYOFWEBER;ROASTINGBOX
COURTESYOFLACAJACHINA;ALLOTHERIMAGESBYT
JTURNER,S
IDECARSTUDIOS
THE ESSENTIALS
These handsome, high-performance
tools combine sleek stainless steel
along with red soft-grip handles
for easy grilling. Grilling Tools,$16.95 each, Crate & Barrel,crateandbarrel.com
CHARCOAL GOODNESS
This Weber Grill makes cooking with
charcoal a breeze with its one-touch
ignition and removable ash catcher.
Werber Performer Platinum Series CharcoalGrill, $350, Sur La Table, surlatable.com
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countertop
Personalize itPresentation matters. What bet ter way to show off your grilling
skills than to put your own monogram on your finished steaks?
Personalized Monogrammed Brander, $59.95, RedEnvelope,redenvelope.com
What says backyard grilling more than a pitcher of iced cold beer?
Serve your guests freshly poured beer with this personalized set!
Personalized Beer Pitcher, $29.95, Personalized Beer Glasses,$49.95 set of 4, RedEnvelope, redenvelope.com
Finish your own customized backyard BBQ with this handcrafted,
sustainable solid maple cutting board. Backyard BBQ personalizedcutting board, $59.95, RedEnvelope, redenvelope.com
ALL CLEAN
Take care of your grill by keepingit clean with this all-natural grill
cleaner. All Natural Grill Cleaner,$12.95, Williams-Sonoma,williams-sonoma.com, GrillingCleaning Brush, $16.95, Crate& Barrel, crateandbarrel.com
SIZZLE & SERVEThis innovative chefs pan
lets you cook a variety of foods
right on your backyard grill.
Steel Grill Chefs Pan,$49.95, Williams-Sonoma,williams-sonoma.com
TEMP APP
This wireless
thermometer
works with an
Apple or Android
app to alert the
user when the
meat is fully
cooked. iGrill,$80, iGrillinc.com
Hot Hot
Grillin
SKEWERED
These innovative comb-
shaped skewers eliminate
spinning of skewered items
by holding food securelyin place. FusionbrandsGrillComb Skewer Set, $19.95,Sur La Table, surlatable.com
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kitchen skills
Everybody loves
the grill. Its the
most basic and
ancient of all cooking
techniques, used for
hamburgers, steaks,
chops, and also pizzas,
yet the idea of grilling fishleaves even experienced
cooks intimidated. If visions
of stuck and broken fish,
which is charred and raw in
the center, flames your fears,
try using these simple tips and
taste how great fish can be hot
off the grill.
Fish GrillingTips
Grilling Fish
Culinary Instructor
Le Cordon Bleu, Minnesota
Grilling fish is just like grilling anything else. The same general rules apply,
except fish is more fragile, wet, and likely to stick. A little more care and thought
can help get better results.
1.Choose the right fish. Meatier fish
with firmer flesh are easier to grill.
Thin, flakey fish are more likely to
stick and cause problems. Some meaty
fish that grill well include salmon, tuna,
and swordfish.
2.Grill fish steaks instead of filets.
Fish steaks have less exposed flakes
and strata, are less fragile, and lesslikely to stick than filets.
3.Grill whole. For small to medium-
sized fish, consider grilling fish whole
and scaled. The skin and bone give the
fish some structure and support. For
whole grilled fish, cut slits in the skin
and flesh of the fish to allow marinades
and the flavor of the grill to penetrate
the fish. Some fish that work well
grilled whole include trout, Spanish
mackerel, fresh sardines, and snapper.
4.Cut fish into reasonable sized pieces.
Typical serving sizes range from 4 to
12 ounces. If the fish is too large and
cumbersome to flip easily, trim it down
into smaller portions.
5.Use a metal spatula. Tongs are
great on the grill for steaks and hot
dogs or sausages, but fish is more
fragile and tears easily. Spatulas helpsupport grilled fish and make it easier
to get everything to the dinner table
in one piece.
6.Consider a restaurant cheat. Many
restaurants use grills to get quick
grill marks, leaving the fish raw in the
center, and then finish it in an oven.
At home try marking the fish on the
grill, then finishing it on an ovenproof
platter or pan on a cool side of the grill
with the lid closed.
TRICKS of theTRADE:Grilling Basics
Heat and oil it.Make sure the grill is
hot, scraped clean with a wire brush,
and well oiled, which helps the forma-
tion of a good crust and prevents stick-
ing. A tip: Use a rolled and tied towel
to oil the grill, periodically dipping it in
oil and brushing the grill.
Dry it.Wet foods stick easily to the
grill. Dry foods with a towel, season,
and apply a thin layer of oil with a brush.
Mark it.French cooks call grill marks,quadrillage, literally meaning marked
in a square pattern. Besides looking
nice, quadrillagemarks carry much
of the grill flavor. To get great grill
marks, simply grill, rotate, flip, and
rotate the grilled foods, giving each step
equal time to build a good even
char. Resist the urge to touch or
disturb the grilled foods beyond these
four steps.
continued on page 24
BY JASON ROSS
GRILLED CHERMOULA
SALMON FILET MIGNON
(RECIPE PAGE 24)
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3.
4.
5.
7.
GRILLED CHERMOULA
SALMON FILET MIGNON:
PER SERVING: CALORIES 415(276 from fat); FAT 31g (sat. 5g);CHOL 82mg; SODIUM 510mg;CARB 1g; FIBER 0g; PROTEIN 32gN
UTRITION
Grilled Chermoula Salmon Filet MignonMAKES 6 SERVINGS
Fish steaks work great on the grill, but some people do not like the bones. Here is a
technique to get steaks that look like filet mignon, without any bones. Also, try using
Chermoula marinade with whole cooked fish.
2 pounds salmon filet, skinned
1 cups Chermoula Marinade (recipe below)
12 6-inch skewers
1. Heat and prepare the grill.
2. Divide salmon into 12 pieces of equal width, roughly inch thick.
3. Start with two pieces. Curl one of them into a C-like shape, and curl the other into a
backward facing C-like shape. The skinned side of the pieces should form the inside of
the Cs.
4. Push the two pieces of salmon together, into each other, forming a kind of ying-yang
symbol and circle.
5. Use two skewers to hold the filets together.6. Repeat the process with the other ten pieces.
7. Use 3of marinade to rub generously on fish, reserving the other 3to be used as a
finishing sauce after grilling fish. Refrigerate fish in a pan for at least 30 minutes. Do not
marinate overnight. The lemon juice will start to cook the fish.
8. Remove fish from the marinade and pat dry with a paper towel.
9. Grill fish until done using a general rule of thumb of roughly 8 minutes per inch of
thickness, or 4 minutes per side. Rotate fish a quarter turn on each side to get even grill
marks. Check for doneness by feel. The fish should feel firm. Fish that still feels soft will
be rare in the center.
10. Before serving, remove skewers carefully.
11. Serve remaining Chermoula as a sauce, spooning it over hot fish or on the side.
North African ChermoulaMarinadeMAKES 1 CUP
Chermoula is the classic marinade for fish in
countries such as Morocco, Tunisia, and Algeria.
The full-flavored mixture can be made mild or
spicy, depending on how much cayenne is added.
cup minced parsley
cup minced cilantro
1 tablespoon paprika
teaspoon ground cumin
teaspoon ground black pepper pinch cayenne pepper
1 teaspoons salt
1 clove garlic, minced
cup lemon juice or roughly juice of 1 lemon
cup olive oil
1. With a spatula, mix all ingredients, except olive
oil, together in a mixing bowl.
2. Mix in the olive oil.
3. Marinade will store in a jar or container for up to
1 week, but its flavor is best during the first day.
kitchen skills
Grilling Basicscontinued from page 22
Keep a cool spot.When
grilled foods get too hot,
a cool spot on the grill is
a great place to quickly
save foods from burning.
It can also be used to keep
foods warm on an oven-
safe container as they wait
for other foods to finish
cooking.Marinate it.Use mari-
nades for extra flavor and
to keep grilled foods moist.
Finish it. A little butter,
olive oil, or reserved mari-
nade gives the food flavor
and a little shine and luster
after the drying that results
from the direct heat of
the grill.
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BOLLYWOOD CHUTNEY CHICKEN
PIZZA (RECIPE PAGE 33)
BY ELIZABETH KARMEL AND BOB BLUMER
Amore
That,s
Love the taste of wood-fired pizza from a restaurant? Look
no farther than your backyard to start making your own
versions. The team that wrote the book on just that, Pizza
on the Grill, shares tips for distinguishing your pizzas from
the everyday pie. Apart from star ting with special techniques
to achieve a perfectly crisp, golden brown, crunchy, smoky
crust each time, they do whatever it takes to infuse maximum
flavor into each of the components that make the pizza, such
as the sauces and toppings. The resulting layers of flavor make
the pizzaslike the those from gourmet restaurantstaste
so much better than your average pie.
Plus, what attracted them to this delectable and versatile
food is that it takes little effort and so few tools for a big
reward. Whether you prefer marvelous and meatless orsavory sausage, anyway you slice it, if you have a grill and
the will, you can master grilled pizza.
Stretch your grilling repertoire with layersof flavor atop crisp, smoky pizza pie.
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QUEEN MARGHERITA
PIZZA WITH CRUSHED
TOMATO SAUCE
Master Instructions
Basic Pizza DoughMAKES ENOUGH FOR 2 PIZZA CRUSTS
This is a basic white pizza dough; to mak
whole-wheat dough, use a combination o
whole-wheat and white bread flour. Th
best ratio is 25 percent whole grain flou
and 75 percent all-purpose flour. If you us
too much whole grain flour, the crust wil
be leaden, not light and airy.
1 cup lukewarm water, plus extra
as needed
cup olive oil, plus extra for
oiling the bowl
1 teaspoon sugar or honey
1 package active dry yeast
(2 teaspoons)3 cups unbleached all-purpose flour
plus extra as needed
teaspoon kosher salt
1.Place the water, oil, and sugar in a large
bowl. Sprinkle the yeast on top and let s
until foamy, about 5 minutes.
2.In a medium bowl, combine the flour and
salt. Add to the water mixture, cup at
time, until well incorporated. If the dough i
stiff, add more water. If it is very s ticky, ad
extra flour, 1 tablespoon at a time, until th
dough is soft and slightly sticky. Continue t
mix until it feels elastic. Turn the dough ou
onto a well-floured work surface. Knead fo
just about 1 minute, until just smooth an
easy to work with, adding extra flour to the
surface as necessary to prevent the doug
from sticking. Do not overwork the doug
or it will be tough.
Place the dough in an oiled clean bow
turn it several times to coat all over with th
oil, then drizzle the top of the dough wit
a little oil. Cover tightly with plastic wrap
place in a warm spot, and let rise until
more than doubles in volume, abo ut 1 hou3.Punch the dough down and knead on
lightly floured surface for 1 to 2 minutes
until smooth. Divide into two equal-siz
balls and proceed with your pizza making
(The dough may be made ahead, frozen fo
up to a month, and thawed at room tem
perature before using.)
Queen Margherita PizzaSERVES 2 TO 4
The original pizza was created by an Italian baker from Naples
in honor of Queen Margherita. The red, white, and green
ingredients were his homage to the Italian flag. The beauty of a
Margherita is in the simplicity of its fresh ingredients.
cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature
(recipe at right)
2 tablespoons olive oil
1 cup Crushed Tomato Sauce (recipe below)
1 large clove garlic, minced
8 ounces fresh mozzarella cheese, cut into -inch-
thick slices (or 1 cup grated if fresh is unavailable)
10 fresh basil leaves
kosher salt and freshly ground black pepper to taste
1.Preheat the grill, roll out and shape the dough, and grill the first
side of the crust per the master instructions for gas or charcoal
on page 31. Use tongs to transfer it to a peel or rimless baking
sheet. Flip the crust to reveal the grilled side.
2.Spread the entire surface with the sauce, sprinkle with the
garlic, and top with the cheese. Finish grilling the pizza per the
master instructions.
3.Remove from the grill, garnish with the basil, and season with
salt and pepper. Slice and serve immediately.
Crushed Tomato SauceMAKES 1 CUPS
1 14.5-ounce can crushed tomatoes with
or without basil, undrained
1 clove garlic, minced
sea salt and freshly ground black pepper to taste
1.Pour the crushed tomatoes into a small nonreactive metalor glass bowl. Add the garlic and season with salt and pepper.
Drain the excess liquid from the tomatoes and discard.
Note: If you cannot find crushed tomato es, pour a can of stewed
plum tomatoes into a food mill, blender, or a food processor
and pure.
Wine Partner:Chianti Classico is a popular wine from
Tuscany made from the Sangiovese grape. Its high acid
content makes it a natural pairing for Italian dishes or any
dish that features naturally acidic tomato sauce.
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The Charcoal Grill Method
1 Build a fire by lighting 50 to 60 charcoal briquettes in
either a chimney starter or in a pyramid-shaped mound on
the bottom grate of your grill. Once the briquettes have
become gray-ashed (20 to 30 minutes), move them all to
one side of the grill.
2 Meanwhile, sprinkle your work surface with the grits or
polenta. Place the dough in the middle of the surface. You
can either roll out the dough with a rolling pin, stretch it
out with your hands, or press it out from the center against
the work surface. Ideally, you want a 12-inch by 6-inch,
organically shaped piece of dougha rectangle8to
inch thick (err on the thinner side for thin-crust pizza and on
the thicker side for thick-crust pizza). Drizzle or brush both
sides generously with oil. Our recipes call for 2 tablespoo ns,but we tend to use more oil when making our own pizzas,
which results in a thinner and crispier crust.
3 Pick up the dough by the two corners closest to you.
In one motion, lay it down flatover the side without
briquetteson the cooking grate from back to front (as
you would set a tablecloth down on a table). Close the lid
and grill for 3 minutes (no peeking!), then rotate the crust
180 degrees and continue grilling until the bottom is well
marked and evenly browned, another 2 to 3 minutes.
4 Use tongs to transfer the crust from the grill to a peel
or rimless baking sheet. Close the lid of the grill. Flip the
crust to reveal the grilled side. Follow the specific recipe
directions for adding any sauce, toppings, and/or cheese.
5 Set the pizza back on the grate over the side without
briquettes and grill, with the lid down, for 4 to 5 minutes.
Rotate the pizza 180 degrees and continue to grill with the
lid down until the bottom is well browned and cheese is
melted, another 4 to 5 minutes.
6 Remove from the grill, garnish, and season as directed.
Slice and serve immediately.
The Gas Grill Method
1 Preheat the grill by setting all the burners on high. Af
lighting, close the lid and leave on high for 10 minutes, t
reduce the heat of all the burners to medium.
2 Meanwhile, sprinkle your work surface with the grits
polenta. Place the dough in the middle of the surface. Y
can either roll out the dough with a rolling pin, stretc
out with your hands, or press it out from the center agai
the work surface. Ideally, you want a 12-inch, organic
shaped piece of doughround, square, or rectangular
to inch thick (err on the thinner side for thin-crust p
and on the thicker side for thick-crust pizza). Drizzle or bru
both sides generously with oil. Our recipes call for 2 tab
spoons, but we tend to use more oil when making our o
pizzas, which results in a thinner and crispier crust.
3 Pick up the dough by the two corners closest to y
In one motion, lay it down flat on the cooking grate fr
back to front (as you would set a tablecloth down o
table). Close the lid and grill for 3 minutes (no peekin
then check the crust and, if necessary, continue grill
a few more minutes until the bottom is well marked a
nicely browned.
4 Use tongs to transfer the crust from the grill to a p
or rimless baking sheet. Close the lid of the grill. Flip
crust to reveal the grilled side. Follow the specific rec
directions for adding any sauce, toppings, and/or chee
5 Switch the grill to indirect heat by turning off the cen
burner(s) if you have a three- or four-burner grill. For a tw
burner grill, turn off one burner. Set the pizza back on
grate over indirect heat (the unlit section) and grill, with
lid down, until the bottom is well browned and the che
is melted, 7 to 10 minutes. For two-burner grills, rotate
pizza halfway through the cooking time.
6 Remove from the grill, garnish, and season as direct
Slice and serve immediately.
Master Instructions
Fire-Roasted Tomato & Cabrales PizzaSERVES 2 TO 4
We love all blue cheeses, and Cabrales is one of our f avorites. Cabrales is a Spanish
cheese that has the sharpest, tangiest bite of all the blues. The simple accompanying
ingredients in this pizza allow it to sing out loud and proud.
cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature (recipe page 29)
2 tablespoons olive oil
1 cup Onion Marmalade (recipe at right)
1 cups Fire-Roasted Cherry Tomatoes (recipe at right)
4 ounces Cabrales or your favorite blue cheese, crumbled
cup pecan pieces, toasted and chopped
freshly ground black pepper to taste
1.Preheat the grill, roll out and shape the dough, and grill the first side of the crust
per the master instructions for gas or charcoal on page 31. Use tongs to transfer it
to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
2.Spread the entire surface with the onion marmalade. Top with the tomatoes
and sprinkle with the cheese. Finish grilling the pizza per the master instructions.
3.Remove the pizza from the grill, garnish with the nuts, and season with pepper.
Slice and serve immediately.
To toast nuts, preheat the oven to 300F. Spread the nuts on a baking sheet in a
single layer and bake until golden brown, 5 to 15 minutes, depending on the nut
variety. Turn once during cooking. Let cool before using.
OnionMarmaladeMAKES 1 CUP, ENOUGHFOR 1 PIZZA
2 tablespoons olive oil
1 tablespoon unsalted
butter (or salted and
reduce the salt a bit)
3 large yellow onions,
thinly sliced and
roughly separated
into rings
1 teaspoon kosher salt
1.Heat the oil and butter togeth-
er in a large, heavy saut pan
over medium heat. When the
butter bubbles, add the onion
rings and salt and cook, cov-
ered, for 20 minutes, stirring
occasionally. Remove the coverand cook, stirring occasionally,
until the onions are all a deep
golden color, about 20 more
minutes. This will keep, tightly
covered, in the refrigerator for
up to 2 days.
Fire-RoastedCherry TomatoesMAKES 40 TOMATOES
40 cherry tomatoes (we like
those sold on the vine)
1 teaspoon olive oil or
as needed to coat
1 cup kosher salt
1.Preheat a gas grill, build a
charcoal fire, or preheat the
oven to 275F.
2.Lightly coat the tomatoes with
the oil. Cover a rimmed baking
sheet with the salt to form a
salt bed. Place the tomatoes
closely together bottom side
down on the salt bed. Place
sheet on the grill on the cooking
grate over low indirect heat or in
the oven. Slowly roast until the
tomatoes are shriveled and soft,
about 2 hours. Remove from the
grill or oven and let cool. They
will keep, tightly covered, in the
refrigerator for up to 2 days.Wine Partner: Most people think the only thing to drink with a blue cheese is
a red wine. We beg to differ. We love a sparkling Spanish Cava with Cabrales
whether it is on its own or melted over our pizza.
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AUSAGE & SWEET
EPPER PIZZA
Tuscan Red SauceMAKES ABOUT 2 CUPS
2 pounds (about 10) plum
tomatoes
5 fresh sage leaves
1 teaspoon kosher salt
4 cloves garlic, roughly
chopped
1 tablespoon extra virgin
olive oil, or more to taste
1.Place a 4- or 5-quart saucepan o
the stove. Break each tomato ope
by squeezing it with your hand ov
the saucepan. Once each tomato
cracked, place it in the pan. Add th
sage, salt, and garlic and cover.
2.Cook over medium heat for 4to 60 minutes, stirring occasio
ally. The tomatoes will break dow
and liquefy as they cook. When th
tomatoes are thick and saucy (abo
the texture of ketchup), remov
from the heat. Let cool to roo
temperature.
3.Process the sauce through a foo
mill or strainer to remove the seed
and skins, then adjust the seaso
ings. Whisk in the oil.
B&E Sprinkle-iciouSpice BlendMAKES CUP
Enhance any pizza, salad, or flatbrea
with a shake or two.
1 tablespoon dehydrated
onion
1 tablespoon roasted
dehydrated garlic
2 teaspoons dried lemon pee
teaspoon red pepper flakes 1 teaspoon dried thyme
2 tablespoons kosher salt
2 teaspoons freshly ground
black pepper
1.Mix all the ingredients thorough
and store in an airtight container f
up to 3 months.
Sausage & Sweet Pepper PizzaSERVES 2 TO 4
Little Italy's favorite street sandwichItalian sausage and pepperscomes to life
on top of this crisp, smoky crust. This way you get more toppings and less bread.
Now that's amore!
1 pound sweet or hot Italian sausage, taken out of the casings, if necessary
cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature (recipe page 29)
2 tablespoons olive oil
1 cup Tuscan Red Sauce (recipe right) or Crushed Tomato Sauce
(recipe page 29)
cup pickled sweet and hot peppers, sliced
1 cup grated mozzarella cheese
cup grated Monterey Jack cheese
1 teaspoon B&E Sprinkle-icious Spice Blend (recipe below right)
or favorite spice blend
kosher salt and freshly ground black pepper to taste
1.Place the sausage in a large, heavy skillet. Saut over medium heat, breaking up
any large pieces, until fully cooked. Alternatively, grill the sausage in its casing andslice before using. Drain on paper towels and reserve for topping.
2.Preheat the grill, roll out and shape the dough, and grill the first side of the crust
per the master instructions for gas or charcoal on page 31. Use tongs t o transfer it
to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
3.Spread the entire surface with the sauce. Top with the sausage and peppers,
then sprinkle with the cheeses. Finish grilling the pizza per the master instructions.
4.Remove from the grill, sprinkle with the spice blend, and season with salt and
pepper. Slice and serve immediately.
Bollywood Chutney Chicken PizzaSERVES 2 TO 4
Indian flavors and Bollywood movies are quickly gaining popularity in America
and for good reason. Both are richly layered, colorful, spicy, and slightly chaotic.
Why not take a break from the ordinary by making this pizza and watching a
Bollywood classic?
cup plain full-fat yogurt
1 teaspoon garam masala (an Indian spice blend)
1 teaspoon cracked coriander seeds
1 medium white onion, thinly sliced
2 tablespoons peeled and grated fresh ginger
2 cloves garlic, minced juice of 1 lemon
2 teaspoons kosher salt
1 teaspoon turmeric
2 boneless, skinless chicken breast halves (1 pound total)
cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature (recipe page 29)
2 tablespoons olive oil
1 cup mango chutney (Major Greys)
cup grated smoked mozzarella cheese
1 ripe mango, peeled, pitted, and diced
leaves from 3 sprigs fresh mint
teaspoon red pepper flakes continued on page 34
Palate Partner: Pick up a six-pack of Italian beer.
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QUEEN MARGHERITA PIZZA:PER SERVING: CALORIES 648(336 from fat); FAT 38g (sat.13g); CHOL 53mg; SODIUM617mg; CARB 58g; FIBER 4g;PROTEIN 25g
FIRE-ROASTED TOMATO &CABRALES PIZZA:PER SERVING: CALORIES 816(430 from fat); FAT 49g (sat.14g); CHOL 39mg; SODIUM1607mg; CARB 78g; FIBER 8g;PROTEIN 20g
SAUSAGE & SWEET PEPPERPIZZA:PER SERVING: CALORIES 1019(573 from fat); FAT 64g (sat.21g); CHOL 100mg; SODIUM2244mg; CARB 65g; FIBER 4g;PROTEIN 44g
BOLLYWOOD CHUTNEYCHICKEN PIZZA:PER SERVING: CALORIES 789(241 from fat); FAT 27g (sat.7g); CHOL 67mg; SODIUM434mg; CARB 105g; FIBER 6g;PROTEIN 32g
VERY BERRY PIZZA:PER SERVING: CALORIES 828(265 from fat); FAT 30g (sat.10g); CHOL 42mg; SODIUM160mg; CARB 125g; FIBER 7g;PROTEIN 18g
NUTRITION
continued from page 33
PHOTOS AND RECIPES FROMPIZZA ON THE GRILL BY ELIZABETHKARMEL AND BOB BLUMER.PHOTOGRAPHY BY CHRISTOPHER
HIRSHEIMER; COPYRIGHT 2008THE TAUNTON PRESS
Very Berry Pizza
SERVES 2 TO 4
Now you can enjoy all your favorite antioxidants and eat your pizza, too.
1 cup ricotta cheese
teaspoon vanilla extract
5 tablespoons sugar
2 tablespoons finely chopped crystallized ginger
zest of lemon, finely grated with a micro plane or zester
2 tablespoons all-purpose flour, for kneading the dough
teaspoon ground cinnamon
1 ball prepared pizza dough, at room temperature (recipe page 29)
cup uncooked grits or polenta, for rolling the dough
2 tablespoons vegetable oil (such as canola) or nut oil (such as walnut)
pint fresh blueberries, picked over
pint fresh raspberries, picked over
cup honey
1.Combine the ricotta, vanilla, 2 tablespoons of the sugar, the ginger, and lemon zest
in a medium bowl. Reserve for topping.
2.Sprinkle the work surface with the flour. Mix the r emaining 3 tablespoons sugar
with the cinnamon and knead it into the dough. Set aside until ready to make pizza.
3.Preheat the grill, roll out and shape the dough, and grill the first side of the crust
per the master instructions for gas or charcoal on page 31. Use tongs to turn the
crust over. Continue grilling until the bottom crust is well browned. (Since youre
not melting cheese or warming toppings, you dont need to switch to indirect heat.)
4.Remove from the grill and immediately spread it evenly with the ricotta mixture.
Let your inner artist dictate how you arrange the berries over the top. Finish with agenerous drizzle of honey. Slice and serve immediately.
1.In a large bowl, combine the yogurt, garam masala, coriander, half the onion, the ginger, garlic, lemon juice, salt, and
turmeric. Add the chicken and stir to coat. Cover and refrigerate for 2 hours.
2.Thirty minutes before you want to make the pizz a, preheat the grill per the master instructions for gas or charcoal (page 31).
3.Remove the chicken from the marinade and place on the cooking grate directly over the heat. Grill until no pink remains
in the middle, 5 to 8 minutes per side, depending on thickness. Reserve for topping and slice just before topping.
4.Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it
from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
5.Spread the entire surface with the chutney. Top with the chicken and the remaining onion. Sprinkle with the cheese
and diced mango. Finish grilling the pizza per the master instructions.
6.Remove from the grill and sprinkle with the mint and red pepper. Slice and serve immediately.
VERY BERRY PIZZA
Mix it Up:Knead cup caramelized onions into the dough.
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SPICY SALMON BURGERS WITH
CILANTRO PESTO (RECIPE PAGE 40)
TURKEY BURGER W
APPLE, LEMON, AND BA
(RECIPE PAGE
We asked Real Foodcontributors Bruce Aidells, Robin Asbell, Serena Bass, and Jason Ross to share their
favorite burger recipes that offer a flavorful twist on one of summers favorite foodsall sans beef.
Our roundup, featuring tasty turkey, salmon, pork, lamb, and veggie burgers, will help you spice things
up during prime burger season and beyond.
The Flip Side
PHOTOGRAPHYTERRY BRENNAN
FOOD STYLINGLARA MIKLASEVICS
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Chickpea Sesame Burgers with Cucumber Yogurt SauceMAKES 4 BURGERS
cup rolled oats
1 14.5-ounce can garbanzo beans,
rinsed and drained
cu p tahini
1 large egg teaspoon salt
teaspoon fresh lemon zest
1 teaspoon cumin
1 large scallion, minced
2 tablespoons parsley, chopped
cup brown sesame seeds
1 tablespoon oil
4 whole-wheat hamburger buns
Cucumber Yogurt Sauce
cup cucumber, seeded and chopped
cup Greek yogurt
teaspoon salt
teaspoon dried dill (or 2 teaspoons fresh)
1 tomato, sliced
1.Put oats in bowl of a food processor and pulse
three times to roughly chop. Add half of beans and
pulse to a coarse paste. Add tahini, egg, salt, lemon
zest, and cumin, and process to mix well, about
1 minute. Add remaining beans, scallions, and
parsley, and pulse to coarsely chop beans.
2.Put sesame seeds in center of a large, flat plate.
Using a lightly oiled 3-cup measure, divide bean
mixture into four portions, tapping out onto sesame
seeds. Turn to coat and move to perimeter of plate.Gently press to create -inch-thick burgers. Chill
30 minutes.
3.Meanwhile, make the sauce: In a medium bowl, stir
together all ingredients. Will keep up to 3 days covered
in refrigerator.
4.Preheat a large skillet or cast-iron pan on high 1 min-ute, then coat with oil. The pan should be very hot. Place
burgers in hot oil. When they start to sizzle, reduce heat
to medium. Cook 2 to 3 minutes on one side to brown
and form a crust, then carefully flip. Cook another 3 min-
utes, flipping if necessary, until burgers are firm when
pressed. Toast buns if desired. Serve each burger with
2 tablespoons sauce and a slice of tomato.
CHICKPEA SESAME BU
WITH CUCUMBER YOGURT SA
ROBIN ASBELLAUTHOR/COOKING INSTRUCTORThese burgers are reminiscent of the Mediterranean, with the classic combo of chickpeas,
sesame, and lemon. This recipe yields a chewy burger that tastes like hummus, with a
crispy coating of toasty sesame seeds for crunch. Robin Asbell
Tips for Entertaining Outdoors
1Always set up your food table in the shade
and consider the movement of the sun!
2Buy see-through, folding mesh food
covers to protect against insects.
3Dont dilute fruit juices or sangria with ice
cubes in the pitcher; instead pour beverage
over ice in individual glasses.
4Keep bug spray, suntan lotion, burn cream,
antihistamine cream, and Band-Aids readily
available. Its a tough world in the garden!
Serena Bass
OUTDOORMARKETUMBRELLA,$649-$740,FRONT
GATE,WWW.FRONTGATE.COM
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These burgers are of a delicate consistency and cook best in a nonstick pan with a little
vegetable oil. Or, to avoid getting stuck in the kitchen if everyone is hanging out in the
garden, just make sure they are firmly packed and lay them gently on a very well greased grill.
They are great hot or at room temperature, and are a little bit lip-tingly spicy. Cant take the heat?
Cut out the jalapeo and/or the Sriracha. Serena Bass
Spicy Salmon Burgers with Cilantro PestoMAKES 8 BURGERS
Cilantro Pesto
2 cups lightly packed cilantro leaves
2 tablespoons fresh mint leaves, roughlychopped
cup toasted macadamia nuts
4 ounces goat cheese
1 tablespoons fresh lime juice
jalapeo, seeded and roughly chopped,
or to taste
2 medium cloves garlic, chopped
to teaspoon salt, depending on saltiness
of goat cheese
teaspoon freshly ground black pepper
1 extra-large egg
3 tablespoons mayonnaise
2 teaspoons Sriracha chili sauce
1 pound center-cut salmon, diced into
-inch cubes
3 cup finely diced red pepper
3 cup finely diced yellow pepper
3 cup diced red onions
1 tablespoon finely diced jalapeo
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
cu p panko breadcrumbs
2 tablespoons chopped cilantro
1 teaspoons salt
1 teaspoon freshly ground black pepper
8 soft hamburger buns
1.For the pesto: Blend together all ingredients to form a
rough, creamy paste. Will keep up to 2 days covered inthe refrigerator.
2.In a large bowl, whisk together egg, mayonnaise, and
Sriracha. Fold in salmon.
3.Add remaining ingredients and mix together. Refrigerate
at least 4 hours and up to overnight; this helps bread-
crumbs swell to hold together burgers.
4.Using cup of mixture and slightly damp hands, form
-inch-thick burgers. (Note that you can vary the burger
size to match buns.)
5.Cook over medium heat on a well-greased grill 2 to
3 minutes per side. Or cook in a nonstick pan: Heat
1 teaspoon vegetable oil to medium and cook burgers
3 minutes per side.
6.Serve with a thin layer of pesto spread over warm,
grilled bun or dolloped right on top of burger.
Potato CrispsMAKES 6 SERVINGS
A lot of the work for these delicious crisps can be done ahead of time. If you start t
process the day before, bring the par-cooked potato slices back to room temperature (abo
2 hours out of the refrigerator) before cooking; otherwise they will cool the oil and ta
ages to cook. I love these dipped in Seasoned Ketchup (below).
1.Using a mandolin or sharp knife, cut potatoes into 8-inch-thick slices. Soak 30 minutes
a bowl of cold water. Remove from water and pat as dry as possible.
2.Heat oil to 300F (using a candy thermometer) in a deep pan. The oil should be abo
4 inches deep. Cook potatoes a few handfuls at a time until soft but not browned.
3.Using a slotted spoon, remove potatoes to a sheet pan. Reserve
When all potatoes are par-cooked, set aside until ready to make cris
(up to 24 hours).
4.Heat pan and reserved oil to 350F. Add potatoes to slighcrowd pan; this will cause them to curl rather than cook f
Cook, stirring constantly with a slotted spoon, 4 to 5 minut
5.With the second batch, add a couple stalks rosemary a
thyme about 1 minute before crisps are done. Herbs sho
be crisp but not brown. (If you are only making one bat
the herbs can be added at the end of that process.)
6.Using a slotted spoon, remove to paper towels, d
with salt and optional pepper, and serve in a parc
ment paper lined bowl with the herbs set on top of t
potato crisps.
Seasoned KetchupMAKES 3 CUPS
This is a complex and grown-up ketchup, addict
to people who like to push the boundaries of ta
Probably not the best thing for kids or tail-gating t
ditionalists but I think you'll love it. It's also amaz
in sandwiches with smoked turkey or with ched
cheese and crunchy lettuce.
2 cups tomato ketchup
3 cup sun-dried tomatoes in oil, drained
and chopped
2 tablespoons chopped sage
2 tablespoons crushed garlic
2 tablespoons Columela sherry vinegar
1 teaspoon freshly ground black pepper
1.Using a food processor, blend together all ingr
ents 2 minutes. Will keep up to 3 weeks covered
refrigerator.
4 russet potatoes, unpeeled
4 cups peanut or canola oil
1 bunch rosemary
1 bunch thyme
kosher salt to taste
pepper to taste, optional
Cooks Notes:The easiest way to dice salmon is to ensure
fish is very cold and use a sharp knife. Stack two skinned
fillets and cut into -inch dice.
This pesto can be used in many ways:
Add a big spoonful to vinaigrette for a green salad
Thin the mixture and zig-zag onto cold tomatoor cucumber soup
Toss with cooked, cooled new potatoes
Serve with grilled fish, chicken, or shrimp
Great in tomato and mozzarella sandwiches
And on and on!
SERENA BASSCATERER TO THE STARS
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Lamb Burger with Piquillo Peppers and ManchegoMAKES 6 BURGERS
Parsley-Black Pepper Aioli
1 tablespoon minced parsley
1 teaspoon minced garlic
1 tablespoon lemon juice
teaspoon salt
teaspoon ground black pepper 1 tablespoon cold water
cup mayonnaise
2 pounds ground lamb
6 canned piquillo or roasted peppers
6 potato buns
olive oil
salt to taste
pepper to taste
pound young Manchego
cheese, sliced thin
1 small red onion,
sliced thin
1.For the aioli: In a small bowl, combine all ingredients except mayon-
naise. Add mayonnaise to mixture, stirring until fully combined. Will keep
up to 1 week covered in refrigerator but is best served same day as color
will fade and eventually turn brown.
2.Heat and prepare grill. Form lamb into 6 burgers slightly wider than
buns. Dont overwork or compress to ensure a tender, meaty texture.3.Split open peppers so they lay flat in a single layer on buns. Brush
buns with oil.
4.Season burgers with salt and pepper. Cook to desired temperature
(I prefer lamb burgers cooked to medium, with any fats warmed and
melted). Toast buns on grill.
5.To assemble, spread aioli on inside faces of bun. Place peppers on
bottom bun, followed by burger, onion, cheese, and top of bun. Serve.
I love lambthe flavor, the fat, and more than anything the feeling, the idea of lamb.
Eating lamb somehow feels special and exotic, like an ancient rite from a Mediterranea
shore. Likewise, a lamb burger makes for a special burger, one best cooked on an open g
with hints of faraway flavors. This one features Manchego cheese and piquillo peppers. Jason RossThe wonderful thing about this turkey
burger is that it is just as delicious as a
side at brunch coupled with scrambled
eggs and bacon. Or chop up any leftovers
and mix into a fresh tomato sauce served
over spaghetti. Never has a turkey worked
so hard! Serena Bass
Creating Healthy,Flavorful Foods
1Fresh herbs added at the last
minute are the key to great fla-
vor. As much as we just want to
get the cooking over with, food
will taste exponentially betterif fresh herbs are added just
before serving.
2Chefs talk a lot about finish-
ing a dish. This means giving
dishes a final grind of black pep-
per, squeeze of lemon juice, or
dusting of crunchy sea salt just
before serving. Use Maldon salt
for its delicate flakes.
3White balsamic vinegar is
a new favorite of mine. It has
a mature and complex flavor
that isnt too sharp. Toss new
potatoes (which have been
simmered in salted water until
cooked through) with it (rather
than mayonnaise), add a hand-
ful of chopped scallions, and
youve got a delicious side dish!
4Instead of using an oil-heavy
vinaigrette, I like to roast plum-
tomato halves (cut sides up)with a splash of olive oil, salt,
and pepper at 300F for 1 hour.
Toss the room-temperature
tomatoes with lettuces to create
a juicy, tomato-based dressing.
5And don't forget: You can
always skip the bun and serve
burgers on a pile of leafy
greens.
Serena Bass
Turkey Burgers with Apple,
Lemon, and BasilMAKES 8 BURGERS
2 tabl espoons olive oil
cup packed shallots, diced
cup Gala or Golden Delicious apples, diced
1 teaspoons salt
1 pound ground turkey
2 extra-large eggs
2 tablespoons fresh basil, minced
2 teaspoons finely minced lemon zest
teaspoon freshly ground black pepper
cup packed fresh breadcrumbs or panko
cup half-and-half
8 soft hamburger buns
1.Heat oil in a medium pan over medium heat. Add
shallots, apples, and teaspoon salt. Saut 8 min-
utes, until translucent. Set aside to cool.
2.Put turkey, eggs, basil, lemon zest, remaining salt,
and pepper in a bowl. Add shallot mixture, bread-
crumbs, and half-and-half, and gently but thoroughly
mix together.
3.Set aside at least 1 hour, preferably overnight.
4.Divide into 8 equal burgers. Cook over medium heat
on a well-greased grill 2 minutes per side. Remove
from heat and let rest 5 minutes before serving.
Serving suggestion:Serve with a thin slice of tomato ,
some torn fresh basil leaves, and mayonna ise in a soft
hamburger bun.
SERENA BASSCONTINUED
JASON ROSSCULINARY INSTRUCT
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CHICKPEA SESAMEBURGERS W.YOGURT SAUCE:PER SERVING: CALORIES552 (247 from fat); FAT29g (sat . 5g ) ; CHOL49mg; SODIUM 1000mg;CARB 53g; FIBER 13g;PROTEIN 25g
SPICY SALMONBURGERS W.CILANTRO PESTO:PER SERVING: CALORIES371 (175 from fat); FAT20g (sat . 5g ) ; CHOL67mg; SODIUM 872mg;CARB 26g; FIBER 3g;PROTEIN 22g
TURKEY BURGERSW. APPLE, LEMON,& BASIL:PER SERVING: CALORIES190 (98 from fat); FAT11g (sat . 3g ) ; CHOL98mg; SODIUM 551mg;CARB 9g ; FIBER 1g ;PROTEIN 14g
POTATO CRISPSW. SEASONEDKETCHUP (1TBSP):PER SERVING: CALORIES195 (83 from fat); FAT9g (sat . 2g ) ; CHOL0mg; SODIUM 124mg;CARB 27g; FIBER 3g;PROTEIN 2g
LAMB BURGER W.PIQUILLO PEPPERS& MANCHEGO:PER SERVING: CALORIES723 (450 from fat); FAT51g (sat. 19g); CHOL158mg; SODIUM 1262mg;CARB 25g; FIBER 2g;PROTEIN 41g
SPANISH-STYLEPORK BURGERS W.MAYONNAISE:PER SERVING: CALORIES864 (476 from fat); FAT54g (sat. 17g); CHOL152mg; SODIUM 1578mg;CARB 45g; FIBER 4g;PROTEIN 51g
NUTRITION
Spanish-Style Pork Burgers with Saffron-Pimiento MayonnaiseMAKES 4 BURGERS
Saffron-Pimiento Mayonnaise
2 tablespoons diced piquillo pepper or pimiento
cup mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
pinch Spanish saffron
1 pounds 80% lean ground por k
cup finely diced piquillo pepper or pimiento
1 tablespoons pimentn de la Vera
or mild Hungarian paprika
pinch cinnamon
teas poon sugar
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup shredded Manchego cheese
4 large French rolls, split and toasted
1 heirloom tomato, sliced thinly
8 small hearts of romaine lettuce leaves
1.For the mayonnaise: Stir together all ingredients untilwell-blended. Will keep up to 1 week covered in refrig-
erator.
2.Drop ground pork into a mixing bowl. Add piquillos,
paprika, cinnamon, sugar, garlic, salt, and pepper. Using
your hands, gently blend until just mixed (dont overmix).
Form into 4 1-inch-thick burgers roughly the size of the
rolls. Set aside. (You can make these ahead and refriger-
ate up to 4 hours.)
3.To cook, grill over medium hot coals 4 minutes. Flip and
grill 3 minutes. Cover burgers with cheese, cover grill,
and cook 1 minute more, until cheese begins to melt.
Remove from grill.
4.Slather inside faces of rolls with mayonnaise. Place
burger on bottom half of bun, then top with tomato and
lettuce. Cover with top half of bun and serve.
I like this burger because it captures the delights of Spanish cooking, in particular the
flavors of chorizo, which is often used in dishes such as paella, stews, or soups. Because it
can be difficult to find real Spanish chorizo in this country, I have added some of the chorizo
ingredientspimentn de la Vera (Spanish smoky paprika), garlic, piquillo peppers (intense
Spanish pimientos), and cinnamonto fresh ground pork to yield a delicious profile. (Adapted
from The Great Meat Cookbookby Bruce Aidells with Anne-Marie Ramo) Bruce Aidells
SPANISH-STYLE PORK BURGER
SAFFRON-PIMIENTO MAYONN
If you can't find a young Manchego cheese,
which is milder, use Asiago.
BRUCE AIDELLSCOOKBOOK AUTHOR
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GRILLED CORN WITH SPICY CHIPOTLE HONEY
BUTTER AND ZUCCHINI AND SUMMER SQUASH
WITH DRIED TOMATO AND CAPER VINAIGRETTE
(RECIPES PAGE 50)
THE VEGGIESFire Up
Delectable summertime sides made almost too easy. BY MARIE SIMMONS
PHOTOGRAPHYTERRY BRENNAN
FOOD STYLINGLARA MIKLASEVICS
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LLED PORTOBELLO MUSHROOMS WITH
ASTED SESAME AND SCALLION SAUCE
CARROTS AND LEEKS WITH CARROT TOP,
PARSLEY AND TOASTED-ALMOND PESTO
Carrots and Leeks with Carrot Top, Parsleyand Toasted-Almond PestoMAKES 4 SERVINGS
Carrot tops, chewy when left whole, add great taste and depth of flavor when pured
with parsley and toasted almonds in a lemony pesto. If you cant find carrots with
tender tops, this recipe is easily adapted using all parsley or a mixture of parsley, basil,
dill, or cilantro.
1 bunch (4 to 6) carrots with tops
4 medium leeks, with outer leaf, dark green tops, and roots trimmed
extra virgin olive oil
coarse salt to taste
freshly ground black pepper to taste
Pesto
1 cup lightly packed reserved carrot-top leaves, stripped from stems
1 cup lightly packed Italian flat-leaf parsley, leaves and tender stems only
cup extra virgin olive oil
cup fresh lemon juice
1 teaspoon grated lemon zest
cup grated Parmigiano-Reggiano
cup lightly toasted almonds, coarsely chopped
salt to taste
1.Cut tops from carrots and reserve for pesto. Scrub or peel car rots as necessary. Make
shallow lengthwise slit in white part of leeks and rinse thoroughly with cold water to
remove any grit. Pat dry.
2.Place carrots in a large steaming basket and arrange leeks on top. Set basket over 1
inch boiling water, cover, and steam 5 to 8 minute s, until vegetables are tender. Transfer
to a platter, lightly brush with oil, and sprinkle with salt and pepper.
3.For the pesto: Combine all ingredients in a blender or food processor. Blend until
mixture is creamy and pale green. If too thick, add up to 2 tablespoons cold water 1
tablespoon at a time. Salt to taste and set aside.
4.Meanwhile, preheat grill. Arrange carrots and leeks on grill grates and cook about 5
minutes per side, until golden brown.
5.Transfer vegetables to platter and slather with pesto, or serve with pesto on the
side for dipping.
Grilled PortobelloMushrooms withToasted Sesameand Scallion SauceMAKES 4 SERVINGS
Prepare the sauce firstbecause
of their high moisture content
the mushrooms cook very quickly
Sauce
5 tablespoons flavorless
vegetable oil
3 tablespoons unseasoned
Japanese rice vinegar
1 tablespoon tamari or
soy sauce
2 teaspoons toasted sesame
oil
1 teaspoon grated ginger
1 teaspoon grated garlic
cup thinly sliced scallions,
including green parts
1 teaspoon brown or toasted
sesame seeds
4 large (about 3 inches wide
portobello mushrooms,
stems removed
extra virgin olive oil
1.In a small bowl, whisk togethe
vegetable oil, vinegar, tamari, ses
ame oil, ginger, garlic, and half o
scallions. Set aside.2.Meanwhile, preheat grill. Placmushrooms round side up in cente
of grill. Cover and cook 2 minute
per side, until golden and tende
Transfer to a platter.
3.Spoon sauce over mushroomand sprinkle with remaining scallion
and sesame seeds. Serve warm, a
room temperature, or chilled.
Grilling, the great American pastime, makes summer meals a snap.Simply fire up the grill, throwpoultry, meat, or fish on one side, add fresh vegetables on the other, and in no time, dinner is served!
Tired of the usual side dishes? Take your grilled vegetables to new heights with these delicious recipes.
How to Grill Vegetables Grilling is more about instinct than a specific time. Use a timer as a guide,
but check in throughout the cooking process, flipping over food and mov-
ing it around on the grates so they dont char. A vegetable is cooked when
a fork or the tip of a knife goes into the flesh easily, not when the timer
goes off.How-to continued on page 51
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LOBSTER ROLLS WITH CREAMY
DIJON SAUCE (RECIPE PAGE 58)
EVERYONES FAVORITE GO-TO FARE GOES GOURMET.
BY ALISON LEWIS
Sensational
SandwichesEXCERPTED FROM 400 BEST SANDWICH
BY ALISON LEWIS 2011 ROBERT ROSEWWW.ROBERTROSE.CA REPRINTED WITPERMISSION. ALL RIGHTS RESERVED.
WHO DOESNT LOVE
A GREAT SANDWICH?
What used to be a kids lunch
staple has taken on a new rol
gourmet fare. Innovative che
and home cooks are taking
creative approaches to resha
the classic sandwich into a
memorable main dish. From
bread to the spread, youll lov
these gourmet offerings withsomething for all ages and
occasions. Bonus: All these
recipes are just as delicious
made with gluten-free bread
PHOTOGRAPHYTERRY BREN
FOOD STYLINGLARA MIKLAS
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Indian-Spiced Chicken WrapsMAKES 4 SERVINGS
The flavors of a cardamom-spiced mixture combine with the
Cucumber-Mango Raita for a delightfully flavorful dish.
1 teaspoon cumin
teaspoon coriander
teaspoon cardamom
teaspoon salt
teaspoon freshly ground black pepper
teaspoon cinnamon
4 (about 1 pounds) boneless skinless chicken cutlets
cup freshly squeezed lime juice
2 tablespoons olive oil
4 naan bread wraps, warmed 1 cup Cucumber-Mango Raita
4 lettuce leaves, iceberg, arugula, or other, to line naan
Cucumber-Mango Raita Makes 1 cups
1 medium cucumber, peeled, seeded, and grated
medium mango ( cup), peeled and chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
1 cup plain nonfat Greek yogurt
teaspoon kosher salt
1.In a small bowl, combine cumin, coriander, cardamom, salt, pepper,
and cinnamon. Rub over chicken and dr izzle with lime juice. Toss gently.
Cover and refrigerate