Real Food Summer 2013.pdf

8/14/2019 Real Food Summer 2013.pdf

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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


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.


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0 realfood summer 2013 www.sendiksmarket.com realfood

endiks Food Markets Sendiks Food Mark

prodroduce

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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.


4/30



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


5/30



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


6/3016 realfood summer2013

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


7/30

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

events and weddings, in ad

to expert wardrobe styling

services. Check out their blo

for more party planning tips

style-architects.com/blog.

A favorite of Chef Bobby Flay's, ("Open Flames, Vibrant Flavors,"

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La Caja China Roasting Box, $350, amazon.com

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PERFECT PRESS

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PLANKED

These sugar maple planks help infuse

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KEEPN IT CLEAN

These cherry striped towels are a

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These soft and thick cotton towels

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Show off your love for grilling by

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ire it up in style this summer

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This Weber Grill makes cooking with

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Werber Performer Platinum Series CharcoalGrill, $350, 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)



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.


11/30

6 realfood summer2013 summer 2013 realfood

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.


12/30


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.


13/30


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


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.


1 ball prepared pizza dough, at room temperature (recipe page 29)


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.


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


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.


14/30


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




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.


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)




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.


15/30


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



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.


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.


16/30


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


17/30


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


18/30


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.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


19/30


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


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


20/30


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 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


21/30


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


22/30


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


23/30


24/30


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


25/30


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 cinnamon

4 (about 1 pounds) boneless skinless chicken cutlets

cup freshly squeezed lime juice


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

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