Eye for a Recipe

I wouldn’t have thought of doing a potato-cauliflower curry on the grill, but when I saw this recipe from Lucy Waverman in the May 14, 2010 Globe and Mail I decided to give it a try. I’m glad I did, because it is the perfect accompaniment to the chicken.

I marinated the chicken overnight. When I was ready to cook, I made the marinade for the vegetables and pre-cooked the potates and cauliflower. The recipe suggested boiling the potatoes for 5 minutes and the cauliflower for 3, but I increased those times because I wanted the vegetables to be tender. The vegetables marinate for an hour, so place them in the marinade while you preheat the grill and cook the chicken. The recipe calls for small red potatoes but I used a mixture of red, white and purple.

Potatoes and cauliflower in marinade

Thread the vegetables onto skewers and quickly grill them while the chicken is resting.

Grilled potato cauliflower curry

Grilled Bombay chicken

To avoid additives and preservatives in this recipe, use an all-natural curry paste, such as Thai Kitchen brand, and fresh lemon and lime juice.

Grilled Bombay Chicken

Ingredients:

1 tablespoon chopped fresh ginger

1 tablespoon chopped garlic

2 tablespoons medium to hot curry paste

1 teaspoon honey

2 tablespoons lime juice

½ cup yogurt

2 tablespoons vegetable oil

4 chicken breasts, skin on, bone in

Salt to taste

Preparation:

Combine ginger, garlic, curry paste, honey, lime juice, yogurt and vegetable oil in a bowl and whisk until uniform. Spoon marinade over the chicken and marinate for 1 hour or overnight in the refrigerator.

Preheat grill to medium-low.

Season chicken with salt and place chicken, skin side up, on grill. Grill for 20 minutes, turn chicken over and grill, skin side down, for 10 minutes. Turn over again and grill for another 5 minutes or until juices run clear. (Grilling time will depend on the thickness of the breasts.)

Remove chicken and let rest for 5 minutes. Place on a platter and garnish with lime wedges and cherry tomatoes. Serves 4.

Grilled Potato and Cauliflower Curry

Ingredients:

1 pound (500 grams) small red potatoes

1 head cauliflower, cut into large florets

Marinade:

½ cup chopped onions

1 tablespoon chopped garlic

1 tablespoon chopped ginger

½ cup coarsely chopped mint leaves

¼ teaspoon cayenne pepper

1 teaspoon ground coriander

1 teaspoon ground cumin

2 tablespoons lemon juice

3 tablespoons vegetable oil

Preparation:

Place potatoes in a pot of cold salted water and bring to a boil over high heat. Boil for 5-10 minutes or until potatoes are crisp tender. Drain and return potatoes to pot to dry off over turned-off heat. Set aside.

Bring a pot of water to boil. Add cauliflower florets and boil for 3-5 minutes or until crisp tender. Drain and refresh with cold water until florets are cold.

Combine onions, garlic, ginger, mint, cayenne, coriander, cumin, lemon juice and vegetable oil by hand or in a food processor. Toss with potatoes and cauliflower and let marinate for 1 hour.

Preheat grill to medium-low.

Thread potatoes and cauliflower onto skewers. Season with salt and grill for 6 to 8 minutes, turning occasionally, or until golden. Remove from skewers and toss together in a bowl. Garnish with mint. Serves 4 to 6.

Based on a recipe by Lucy Waverman in the May 14, 2010 issue of the Globe and Mail

This beef kebab recipe from the September-October issue of Cook’s Illustrated uses an acid-free marinade designed to keep the meat juicy while permitting it to develop a nice char on the outside. Another good tip in this recipe is keeping the meat and vegetable kebabs separate. The meat cooks over the hottest part of the grill, while the vegetables cook more slowly on the perimeter. While the meat is resting, the vegetables continue to cook until browned and tender.

Kebabs on grill

Zucchini, onion and red pepper kebabs

I served the kebabs with baby potatoes steamed with olive oil and herbs in a foil packet on the grill.

Steamed baby potatoes

To avoid additives and preservatives in this recipe, use organic broth.

Beef and vegetable kebabs with potatoes

Ingredients:

Marinade

1 medium onion, roughly chopped (1 3/4 cups)

6 medium garlic cloves, roughly chopped

2 teaspoons finely grated zest from 1 lemon

2 tablespoons chopped fresh rosemary leaves

1/3 cup beef broth

1/3 cup vegetable oil, plus extra for cooking grate

3 tablespoons tomato paste

2 teaspoons table salt

1 1/2 teaspoons sugar

3/4 teaspoon ground black pepper

Beef and Vegetables

2 pounds sirloin steak tips, trimmed of excess fat and cut into 2-inch chunks

1 large zucchini or summer squash (about 1/2 pound), ends trimmed, halved lengthwise, and cut crosswise into 1-inch-thick slices

1 large red or green bell pepper , stemmed, seeded, and cut into 1 1/2-inch pieces

1 large red or sweet onion , ends trimmed, peeled, halved lengthwise, core discarded, each half cut into 4 wedges and each wedge cut crosswise into thirds

Preparation:

Marinade

Place all ingredients in blender and process until smooth, about 45 seconds. Transfer ¾ cup marinade to large bowl and set aside.

Beef and vegetables

Toss remaining marinade and beef in second large bowl. Cover with plastic wrap and refrigerate 1 hour or up to 2 hours, tossing beef after 30-minutes. Meanwhile, prepare vegetables and toss with reserved marinade. Cover and let vegetables marinate at room temperature at least 30 minutes.

Remove beef from marinade and pat dry with paper towels. Tightly thread beef onto two 12-inch metal skewers, rolling or folding meat as necessary to maintain 2-inch cubes. Thread vegetables onto two 12-inch metal skewers, in alternating pattern of zucchini, pepper, and onion.

About 30 minutes before grilling, light large chimney starter mounded over rim with charcoal (7 quarts, about 120 briquettes) and allow to burn until coals are fully ignited and partially covered with ash, about 25 minutes. Build single-level fire by arranging all coals in center of grill in even layer, leaving 2-inch gap between grill wall and charcoal.

Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for 2 seconds).

Place meat skewers in center of grill directly over coals and vegetable skewers near edge of coals but still over fire. Grill beef skewers until well browned, slightly charred, and instant-read thermometer inserted into center of meat registers 125 degrees for medium-rare, 12 to 16 minutes, turning every 3 to 4 minutes. Transfer beef skewers to serving platter, loosely tent with foil, and let rest 10 minutes. Continue to grill vegetable skewers until vegetables are tender and slightly charred, about 5 minutes longer (17 to 21 minutes total), turning every 4 to 5 minutes. Transfer vegetables to platter with beef. Remove beef and vegetables from skewers and serve. Serves 4-6.

From the September-October 2010 issue of Cook’s Illustrated

Several weeks ago my friend Ivonne, who has a wonderful blog (www.creampuffsinvenice.ca) and who co-founded The Daring Kitchen blog asked me if I’d like to review some cookbooks for The Daring Kitchen website. Would I! I love cooking, I love cookbooks and I write for a living, so I replied with a resounding yes.

The first book I received was ’wichcraft, by celebrity chef Tom Colicchio. This cookbook includes recipes and techniques from his chain of ’wichcraft sandwich shops in the U.S. These are gourmet sandwiches, which feature delicious ingredient combinations. But they take time to make. I made four sandwiches from ’wichcraft, and you can read all about it in my review posted at www.thedaringkitchen.com.

One of the sandwiches I made combined red wine-braised flank steak with roasted peppers, onions and Gruyère. It was absolutely delicious. But, be forewarned, it took four hours to prepare.

The braised flank steak shredded beautifully

Sandwiches about to go into the oven

To avoid additives and preservatives in this recipe, use red wine with no sulfites added or with a sulfite content of 10 parts per million or less. You should also check the label on the cheese to make sure it does not contain colour.

Ingredients:

3 Tbsp vegetable oil

1 pound flank steak

1 medium carrot, cut in large dice

½ white onion, cut in large dice

2 garlic cloves, quartered

2-3 cups red wine

2 large sprigs fresh thyme

2 tsp kosher salt

1 large red onion, sliced crosswise into ¾-in wheels

8 Tbsp roasted red peppers

2 tsp olive oil

½ tsp sherry vinegar

4 ciabatta rolls

8 slice Gruyère cheese

Directions:

Preheat oven to 350 degrees.

Choose a heavy-bottom ovenproof skillet or Dutch oven that’s large enough for the flank steak to lie flat but is as snug as possible. Add 2 Tbsp of oil to the skillet over high heat. Once the oil starts to smoke, add the meat and cook for 5-7 minutes on each side, until deep brown in color. Remove meat from the skillet and set the meat aside.

Add the carrot and onion to the skillet, followed by the garlic. Saute the vegetables over medium-high heat until they start to brown but are still firm. Add the red wine–enough to come ¾ of the way up the side of the meat. Add the thyme and 1 tsp of the salt, cover the skillet, and transfer to the oven. Braise the meat for about 2½ hours, until it can be pulled apart with a fork. Transfer to a plate to rest and cool.

Reserve and strain the pan juices and pour into a saucepan. Over medium-low heat, reduce the juices until thickened (it should coat the back of a spoon). With two forks, separate the meat into chunky strings and roughly cut them crosswise into 2-3-inch pieces. Place the meat in the pot with the reduced juices and coat well.

Brush the red onion with the remaining 1 Tbsp vegetable oil. In grill pan or cast-iron skillet over high heat, grill the red onion (without separating into individual rings) until charred on the outside and slightly cooked on the inside. Place in a bowl and separate into rings. Add the peppers, olive oil, sherry vinegar, and remaining 1 tsp of salt and mix well.

Slice the ciabatta rolls in half. Place 1 slice of cheese on the bottom and top halves. Arrange the meat on the bottom halves of the rolls and the onions and peppers on the top halves and place all the roll pieces in the 350-degree over. Remove once the cheese is melted. Close the sandwiches, cut into halves, and serve. Makes 4 sandwiches.

From ’wichcraft, by Tom Colicchio and Sisha Ortúzar

This is an excellent recipe for Swiss chard, although it takes some time and advance planning. Toast the pine nuts and steep the raisins the day before if you can; you can even make the entire dish in advance and quickly sauté it to reheat it before serving. The recipe calls for rainbow chard, but it worked well with Swiss chard.

Swiss chard in the garden

I used two pounds of chard for two people – it looks like a huge amount, but it cooks down. The recipe also says the chard stems need to be cooked in a large pot of boiling water, but a medium saucepan would be fine and take less time to come to a boil.

2 lbs. Swiss chard before cooking

Cooked-down chard

Swiss chard with raisins, pine nuts and prosciutto

I used prosciutto instead of Serrano ham and regular raisins. To avoid preservatives, try to use a white wine with no sulfites added or a sulfite content of lower than 10 parts per million.

Rainbow Chard

Ingredients:

2 tablespoons pine nuts
Kosher salt
4 to 5 pounds rainbow chard (Note: If the chard you find has very large stems, buy 5 pounds to get enough greens.)
About ¼ cup canola oil
2 tablespoons finely chopped garlic
1 ounce thinly sliced Serrano ham, cut crosswise into 1/4-inch strips
2 tablespoons Wine-Steeped Golden Raisins (see below)
Freshly ground black pepper

Preparation:

Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper.

Spread the nuts on one of the lined pans and toast in the oven for about 10 minutes, until evenly browned. Remove from the oven, transfer to a plate, sprinkle with salt, and let cool.

Cut out the thick stems from the leaves of chard and set aside. Stack the greens in batches and cut crosswise into thirds; set aside. Trim the stems and cut them on the diagonal into 1-inch slices. You need 2 cups stems for this recipe (reserve any remaining chard for another use).

Bring a large pot of salted water to a boil. Add the chard stems and blanch until tender but still slightly resistant to the tooth, 3 to 4 minutes. Drain and spread on the second parchment-lined baking sheet.

Pour 1½ tablespoons canola oil into each of two large sauté pans and heat over medium heat (if you have only one large pan, cook the greens in 2 batches). Add 1 tablespoon of the garlic to each pan, reduce the heat, and cook over medium-low heat until softened but not colored, about 1 minute. Add one-quarter of the chard greens to each pan, season with salt (salt lightly if your ham is very salty), and cook for 3 to 5 minutes over medium to medium-low heat, until the chard wilts to about half its original volume. Add the remaining chard and cook until wilted and tender, 15 to 20 minutes total. Spread the greens, with their liquid, on the third lined sheet.

To serve, heat some oil in a large frying pan over medium-high heat. Add the ham and saute for about 45 seconds to crisp. Add the pine nuts and raisins and toss. Add the chard stems and greens, toss to combine, and heat through. Season to taste with salt and pepper. Transfer to a serving bowl. Serves 6.

Wine-Steeped Golden Raisins

Ingredients:

¾ cup golden raisins
¼ star anise
1 whole clove
½ cup dry white wine, such as Sauvignon Blanc

Preparation:

Combine the raisins, star anise, and clove in a jar. Bring the wine to a boil in a small saucepan. Pour over the raisins and let cool to room temperature. Let stand for 30 minutes, or cover and refrigerate for up to 1 month. Remove the star anise and clove before serving. Makes about ¾ cup.

From Ad Hoc at Home by Thomas Keller

This new find from the June 2010 issue of Food and Wine is a great grilled chicken recipe for a weeknight supper. You cut slashes into both sides of each chicken leg and fill them with a mixture of garlic, fennel seeds, dried oregano, red pepper flakes, salt and oil. I let them marinate overnight and grilled them over indirect heat so they browned well but did not burn.

The chicken was juicy and the garlic-fennel flavour had permeated the meat. I’ll definitely be making this again.

Ingredients:

1½ tablespoons chopped garlic

1½ teaspoons ground fennel seeds

¾ teaspoon dried oregano, crumbled

¾ teaspoon crushed red pepper

Kosher salt

1½ tablespoons extra-virgin olive oil, plus more for brushing

4 whole chicken legs (12 to 14 ounces each)

Preparation:

In a mortar, pound the garlic, fennel seeds, oregano and crushed red pepper with 1 ½ teaspoons of salt until a coarse paste forms. Add the 1 ½ tablespoons of oil.

Make four 2-inch slashes on the skin of each chicken leg, cutting to the bone; make 2 slashes on the underside of each leg. Rub the paste into the slashes, cover and refrigerate for 4 hours or overnight.

Light a grill. Brush the chicken with oil and season with salt. Grill over moderate heat, turning, until lightly charred and cooked through, 25 minutes. Serves 4.

From the June 2010 issue of Food and Wine