What says summer more than grilling? As I sit in my den and the temperature outside is 11F, the idea of grilling is really appealing.
Living in an apartment in New York City is, in most things – Great. However, having an outdoor grill tends to be problematic. I figure even people with outdoor grills may be interested in indoor grills for December, January and February. So let’s look at the options for indoor grilling.
First, and probably easiest is the broiler in your stove. You already own it and anything that can be grilled can be broiled – the only difference is you never get those pretty grill marks.
Also available for use with/on the stove are stove top grill pans. The Murphy pan and variations of it are pans (frequently cast iron) with ridges that you heat over your burner/s. They do pretty good job of grilling. The food gets cooked nicely and has pretty grill marks, but not the same char flavor that comes from direct heat.
A second type of stovetop grill is this smokeless grill, I used to own one but it took too long to grill and was so big it wasn’t worth the storage space.
There are also lots of electric griddles/grills, Google them or go to Amazon to see the huge variety available to you.
I want to talk about the one I own The Griddler
For many years I owned/used the George Foreman grill – and frankly it did a fine job, especially considering how affordable it is. I found I was using it very often but it was kind of small. So I started shopping for a slightly better replacement and ended up with The Griddler made by Cuisinart.
Here’s what I love about it – it does a great job; it cooks meats quickly searing the outside beautifully; it’s both a grill and griddle; you can open it and lie it flat – which is great when you are making pancakes for a crowd; it’s easy to clean (though I confess I could do a better job of that) – the metal plates pop out easily; it has a waffle option; it’s not hideously expensive (about $80). On the down side, like the stovetop grills, the char flavor is not the same as an outdoor grill.
The litmus test for kitchen equipment is: will I use it often enough to waste precious counter space for it – and The Griddler earns a definite YES!
I highly recommend this product and hope you love it as much as I do.
Here’s how I make my grilled vegetables…
Continue reading I Love My Grill – grilled vegetables
Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo *
I was going to devote this post to explaining my absence of posting last week – but – it’s TOMATO SEASON and I just made the most fabulous Ratatouille I ever made or tasted. What made it so special were the amazing, home grown, organic tomatoes my friend Irwin grew in his garden in The Hamptons. This recipe couldn’t wait until next week or the week after because now is when you can get fabulous local tomatoes too.
I have been making Ratatouille since I graduated from college and got my first apartment. To give you a sense of how long ago that was, let me say that my very large studio apartment with separate kitchen in Greenwich Village rented for $140/month. My favorite story about that apartment was when my father’s uncle, Walter, who was close to 80 at the time, was visiting from Argentina he entered my apartment and announce that now he had been here twice. I assured him that it was only his first visit – but he retorted – “yes, my first and my last!” (did I mention it was a 5th story walk-up?)
But back to Ratatouille. I usually put a little vermouth or wine in my recipe and, if necessary, some sugar and even tomato paste (that’s when the tomatoes are not perfection), but just to give you a hint about what I’ve been so busy doing – I’ve been on the Whole30 – a very strict paleo routine. This plan eliminates every speck of sugar and alcohol so when I sat down to write this version (there are others in one or two of the books I’ve written) I was worried the end result wouldn’t be as good as my usual recipes. Imagine how delighted I was when the recipe came out sheer bliss – even better was using it as a nest for my poached eggs for breakfast.
This recipe is written a little less exactly than I usually like because, once again, all the cooking times and ingredients will vary depending on how ripe and sweet your tomatoes are. Just use the photos as a guide to see what the mixture should look like at the various cooking stages.
Continue reading Ratatouille