Arsip Tag: grilled

grilled pepper and torn mozzarella panzanella – smitten kitchen

Further ideas: Throw a fresh hot pepper into the grilling mix for a spicy salad. You could also stir in an ounce of thinly sliced spicy salami into the final salad.

Prepare vegetables: Place bread, pepper halves, and onion wedges in a large bowl and drizzle with 3 tablespoons olive oil, then sprinkle 1 teaspoon kosher salt and many grinds (or about 1/4 teaspoon) black pepper. Use your hands to toss everything together until oil coats everything.

To grill: Heat your grill to medium-high, or if yours is small and dinky like mine, high heat. Spread peppers and onions across grill grates and grill, lid down, flipping as needed, until onions are charred in spots (they’ll be done first) and peppers are blistered and blackened in many spots and beginning to soften. Transfer onions to a plate as they’re done; transfer peppers to a bowl. Use bread in bowl to swipe up any excess salt, pepper, and/or oil in it and place slices on grill. Grill until toasted on both sides. Transfer to plate with onions.

No grill? You can do all of the above under your broiler, or in your oven at 450 degrees F. Broilers vary wildly in how robust their heat is, so keep an eye on it. Vegetables tend to take longer in the oven, up to 40 minutes, but check in at 20 to be safe. In both cases, turn vegetables and bread as needed to get an even color.

Marinate peppers: Place foil or a lid over peppers in bowl to trap heat. Once they’re cool enough to handle, remove as much of the skin as you can. This is unquestionably the most annoying part so do only as much as would bother you to have to eat. (For me, this is almost every speck but you’re probably less crazy.) Cut peppers into 1/2- to 1-inch wide strips.

In the bottom of a large bowl, whisk together sherry vinegar, remaining 1 tablespoon olive oil, sugar, about 1/4 teaspoon kosher salt (and more to taste), and garlic. Add capers. Add peppers to bowl and let them marinate for as little as 5 minutes or up to a day, even. The longer they souse, the more pickled they’ll taste. After 5 minutes, however, they still have plenty of flavor.

To assemble and serve: Shortly before you’re ready to eat the salad, add onions to the bowl with the peppers. Tear bread into chunks and add to bowl, along with mozzarella. Mix gently, making sure the dressing coats the bread. Taste and add more seasoning if needed. Finish with herbs and serve in big heaps.

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zucchini grilled cheese – smitten kitchen

zucchini grilled cheese – smitten kitchen

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A highly recommended way to be very unpopular with the people you share meals with is to tell them you’re making zucchini grilled cheese for dinner.

“Like, zucchini as the bread?”
“Zucchini instead of cheese?”
“But I don’t like zucchini!”

zucchini battenberg2 pounds of shreds2 pounds of shreds minus 2 cups liquida mix of cheesemixed with cheeseon bread

And so we’re not going to. We’re going to call this a zucchini panini when speaking to the wary and somehow, this causes less distress. Why we are accepting of vegetables inside two slices of bread when we pretend our grilled cheese has gone to Italy is not for me to question. What I can promise, however, is that this is no compromise.

toasted low and golden on stove
zucchini grilled cheese

Last summer, we discovered that grated summer squash, ridded of its significant moisture content, tossed with strands of cheese and baked together with a light crunch of breadcrumbs on top is genius and what I consider the holy grail of cooking worth telling the world about: two simple things you already have around raised to more than the sum of their parts when combined. It’s incredible as a pizza topping, but it was only a matter of time before I heaped it on bread during Sandwich Season. This is a thing, right? I think it should be. Sandwich Season is eat-outside-without-plates season, either because it’s the longest day of the year and you don’t want to rush home for dinner or because when you pack your meal with you, you get to follow the day where it takes you, which, is pretty much how I want my summer to look.

Zucchini, previously:

Zucchini Grilled Cheese

For a to-go meal, grilled cheese-style is the way to go. For a meal at home, I prefer these open-faced; you could run them under the broiler for a toastier finish. The oven instructions for these tartines should work equally well here.

You can use a mix of any cheeses — although a couple that melt well is ideal for sandwich adherence — you like with zucchini, I’ve suggested three here. All gruyere (2 cups) works well too, as it did in the earlier pizza.

  • 1 pound (about 2 large) zucchini or other summer squash, trimmed
  • 1 1/4 teaspoons fine sea or table salt, plus more if needed
  • 1 cup (3 ounces or 85 grams) coarsely grated gruyere cheese
  • 3/4 cup (2 1/2 ounces or 70 grams) coarsely grated fontina or provolone cheese
  • 1/4 cup (20 grams) finely grated parmesan or pecorino cheese
  • Freshly ground black pepper
  • 8 thin slices bread of your choice, I used a country-style white bread
  • A couple tablespoons softened butter or olive oil for brushing bread

Prepare zucchini: Use a food processor with a grater attachment or the large holes of a box grater to grate the zucchini. In a large colander, toss together the zucchini and salt. Let stand for 20 to 30 minutes, until the zucchini has wilted and begun to release liquid. Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible, a fistful at a time. Place wrung-out zucchini on paper towels to drain further.

Make filling and assemble sandwiches: Mix zucchini with grated cheese, a lot of freshly ground black pepper, and more salt if needed.

Brush or spread the bread sides that will form the outsides of the sandwiches with olive oil or softened butter. Spread zucchini-cheese on insides and close the sandwiches.

Cook the sandwiches: Place sandwiches on a large griddle or frying pan over low-medium heat. I like to cook grilled cheese slowly to give the centers a chance to really melt before the outsides get too brown. When the undersides are a deep golden brown, flip the sandwiches and cook until the color underneath matches the lid. Cut sandwiches in half and dig in. Perhaps some pickled vegetable sandwich slaw on the side?


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grilled pizza – smitten kitchen

For a lengthier conversation about pizza dough and how and why I make margherita pizzas the way I do, read here. This post is just for the purpose of cooking pizza on an outdoor grill, one of my favorite summer meals.

To doctor a can of tomatoes into a great pizza sauce, drain or pour off some (but not all) of the extra liquid in the can, and blend the tomatoes to your desired texture. Season with a few fine gratings of fresh garlic, salt, and red pepper flakes. Sometimes, a pinch of sugar helps overcome the acidic flavor of canned tomatoes. You also might use a few drops of red wine vinegar. Do not cook this sauce; it will cook on the pizza.

One of the most common things I’ve read about grilling pizza, and what used to be my least favorite thing about it, is that you have to be hyper-organized and ready to work quickly. I disagree; I grill the first side then, if I don’t have enough space to spread out outside, take it back inside, top all the pizzas at a normal pace — set the table, toss the salad, etc. — and finish grilling them when we’re ready to eat.

As written, this makes 4 thin, smallish pizzas. For us, this is an un-heavy meal with a big salad. But I know it’s a bit scant for heartier eaters. If you double it and find it’s more than you need, the extra dough will keep in the fridge for at least a day, sometimes two, and longer in the freezer. I don’t think anyone will mind if you have to make this again .

  • 1 fully risen pizza dough (below) or about a 2/3 volume of my lazy fitted-to-your-schedule favorite or your favorite, whichever it may be
  • Olive oil, for brushing
  • 1 generous cup prepared tomato sauce (see note up top about doctoring your own)
  • 8 ounces aged mozzarella (sold in plastic, not water) (this amount is light on the cheese, use more if that’s your preference)
  • 1/4 cup finely grated parmesan or pecorino romano cheese
  • Salt and pepper, to taste
  • A few leaves of fresh basil, torn or sliced

Heat your grill over medium-high.

Divide your dough into four quarters. Use your hands to gently stretch it into a thinner blob — it doesn’t need to be round — then lay it on a plate where you can stretch it further. We’re looking for a thin dough but it doesn’t need to be paper-thin or it might get too cracker-like once cooked. For this reason, I absolutely prefer hand-stretched over rolling pin-rolled for grilled pizza. You want an uneven, hand-stretched, thinness with some thicker spots. Repeat with other three quarters.

Brush tops of each thinly with olive oil. Place doughs oil-side-down on the grill (it will not fall through, promise) and cook for just a minute or two, until lightly browned underneath but still very doughy and soft on top. While they’re cooking, brush the tops of the doughs lightly with olive oil.

Once undersides are lightly cooked, remove doughs from grill and place cooked-side-up on a large tray. Thinly coat each cooked top with prepared sauce, then scatter with cheese. I like to season my pizzas at this point with a little salt and pepper before cooking them.

Slide each pizza back onto the grill and cook, lid down, until undersides are browned with a tiny char spot or two, and cheese has melted. If you abhor a pale pizza top, you could run these under your oven’s broiler for a minute for a toastier lid, but we rarely bother as the whole point is to cook and eat outside. Finish with fresh basil and eat immediately.

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grilled zucchini ribbons with pesto and white beans – smitten kitchen

This is a very loose recipe. Sure, I made it with zucchini ribbons, but there’s no reason you cannot use smaller or angled slices. Sure, I grilled it but if you don’t have a grill outside or an indoor grill pan, you could roast or broil it instead. It will taste essentially the same, which is to say, I hope, awesome. You could eat this with grilled bread for a light summer meal. You could crack open a ball of burrata over it for extra luxury (you may find the parmesan unnecessary in this case). You could finish it with toasted pine nuts for extra crunch. You could build it into a larger meal for a small crowd with grilled sausages and a caprese salad too.

  • 1 1/4 to 1 1/2 pounds zucchini, thinner longer ones are ideal here
  • Olive oil
  • Coarse or kosher salt
  • Freshly ground black pepper
  • 1 lemon
  • 1 3/4 cups (from 1 15-ounce can) small-to-medium-sized white beans, drained (I used – Goya’s Great Northern beans)
  • 1 garlic clove, peeled
  • A 2-ounce bundle of basil (this is the small clamshell size at most groceries)
  • 1 to 2 tablespoons white wine vinegar
  • Coarsely grated parmesan, to taste
Prepare the zucchini: Trim ends and cut zucchini the long way into 1/4-inch strips. I use a mandoline for this (I have this one but will soon replace it with this) but a knife works too. Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper.

On a grill (I use the full heat, but have a dinky, small grill; you might find a more moderate heat better here) or a grill pan, grill zucchini in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer zucchini back to platter and squeeze lemon juice over it.

Meanwhile, in a food processor or blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped. Drizzle in olive oil until it blends smoothly; you’ll want about 4, sometimes 5, tablespoons. Add 1 tablespoon vinegar and blend until well-mixed; taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste.

Combine beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of dressed beans in the bottom. Arrange grilled zucchini on top, twisting and turning it so that it looks extra ribbony. Spoon remaining beans in the spaces. Drizzle the remaining dressing over the platter, to taste.

Finish with a light blanket of parmesan and eat whenever you’re ready. As assembled, it keeps well at room temperature for an hour, giving you time to do everything else.

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exceptional grilled chicken – smitten kitchen

Brine your chicken: In a large, sealable freezer bag or container with lid, mix water, salt, and sugar. Add chicken parts and seal container or bag. Refrigerate for 1 hour and up to 6 hours. When you can’t wait any longer, remove from the brine and pat dry.

Make your vinaigrette: Whisk together one of the ingredient combinations below in a large bowl, and set aside.

Prepare your grill: If using a gas grill, heat all burners to high for 10 minutes, then adjust to moderately high right before you add the chicken. If using a charcoal grill and you have room enough to do so, leave about one-quarter of grill free of charcoal and heat the rest of the charcoals until they’re grayish-white, about 15 minutes.

Grill your chicken: Lightly oil your grill racks. Arrange chicken on racks, cover with lid, and cook until well=browned, turning over once, about 6 to 8 minutes total for smaller parts (wings, thighs, and drumsticks) and 8 to 10 minutes for breasts.

Once chicken is well-browned, if you’re using a gas grill with multiple sections, turn off the center heat and move chicken pieces onto it. If you’re using a gas grill with one heat control, reduce it to medium. If you’re using a charcoal grill and have left an area free of charcoal, move the chicken onto it.

Cook browned chicken, covered with lid, moving chicken around grill as needed and turning over occasionally, until cooked through, anywhere from 12 to 20 minutes (less for smaller parts, of course; gas grills tend to take longer) or until a thermometer inserted into the deepest part of your piece of chicken is 160 to 165 degrees.*

When chicken is almost done, place lemon or lime halves, if using, cut sides down, uncovered, over lit burner until grill marks appear, about 2 to 3 minutes.

To finish: Transfer chicken to bowl with vinaigrette and toss to evenly coat. You can also cover this bowl with foil to keep it warm until needed. Serve grilled chicken with grilled lemons or limes, if using, and any extra vinaigrette on the side.

[We ate this with the Vinegar Slaw with Cucumbers and Dill from my first cookbook, a forever favorite. It keeps really well should you want to stretch it over a few days.]

About temperatures: The USDA recommends 165 degrees F, but the heat will continue to rise after you take the chicken off the grill, so I take mine off at 160 degrees.

About thermometers: A good recipe is one thing, but nothing will more quickly help you perfect any cooked meat dish, grilled or roasted, than a thermometer. For years, I somewhat resisted recommending my favorite (a Thermapen) because it was expensive; it makes sense for people who cook or develop recipes for a living. However, they released a much less expensive one a few years ago (ThermoPop), and it works just as well — I immediately bought one and often buy it as a gift. Not sponsored, but I hope that goes without saying for every single thing on this site.

Three vinaigrettes/sauces:

  • Garlic-lime-herb: Whisk 2 tablespoons lime juice, 1 tablespoon fish sauce, 1 minced garlic clove, 1/2 teaspoon dark brown sugar, Sriracha (to taste) together in a bowl. Slowly drizzle in 1/4 cup of a neutral oil, whisking the whole time. Stir in 1/4 cup chopped mint or cilantro, or a mix thereof. Have two limes, halved crosswise, ready to grill and serve.
  • Lemon-herb: Whisk 2 tablespoons lemon juice, 1 minced garlic clove, 2 teaspoons minced fresh rosemary or oregano, or a mix thereof, 1/2 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes together in a bowl. Slowly drizzle in 1/4 cup olive oil, whisking the whole time. Stir in 2 tablespoons chopped flat-leaf parsley. Have two lemons, halved crosswise, ready to grill and serve.
  • Salsa verde: Blend 1 cup roughly chopped herbs (ideally mostly parsley plus a mix of mint, cilantro, thyme and any other herbs you’d like with chicken) with 2 cloves garlic, 1 anchovy, and 1 teaspoon capers with 1/4 cup olive oil in a food processor. (Or, finely mince everything by hand.) Add the juice of half a lemon. Adjust to taste, adding more lemon or olive oil as needed. If you wish, have two lemons, halved crosswise, ready to grill and serve.
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    summer ricotta with grilled vegetables – smitten kitchen

    Letter of recommendation: Make ricotta this summer. I was originally going to write “Ditch the burrata and make some ricotta this summer,” but neither wish to besmirch burrata nor do I plan to go tomato season without it. Should a burrata tree (it grows on trees, or must based on the frequency in which it appears) spontaneously appear on my terrace, I will be the happiest and most popular girl in all of the Lower East Side this summer. But since like most of us, I’m still buying it at stores where it’s quite expensive, spoils quickly, and is only sometimes spectacular, I’m here to make the argument that homemade ricotta is not only rich, delicious, and a cinch to make, but that in almost all of the places we’re serving burrata, ricotta* would be deliciously welcome too.

    summer ricotta grilled vegetables-01summer ricotta grilled vegetables-02summer ricotta grilled vegetables-03summer ricotta grilled vegetables-04summer ricotta grilled vegetables-05summer ricotta grilled vegetables-06summer ricotta grilled vegetables-07summer ricotta grilled vegetables-08

    Plus, it’s an incredible potuck addition or host gift, and you get to feel absolutely triumphant in pulling it off. As someone who does not have a, say, covetable summer pad (no pool or big yard for grilling), we spend a lot of time heading to other’s homes for gatherings which means always transporting something good to share, and because it’s, ahem, me, it’s homemade. Enter: ricotta. From a storebought tub, it’s unspectacular. Homemade? Luxurious. It’s blissful spread on toasted bread, drizzled with olive oil, and finished with flaky salt. You could even add a drizzle of honey or balsamic, if either are your thing. But with a few additions — fresh tomatoes or any vegetable in season, thinly sliced and grilled to heap on top, plus grilled bread — it’s even more special, the appetizer (or light lunch) platter of my summer dreams.

    summer ricotta grilled vegetables-11
    summer ricotta grilled vegetables-12

    [* “But doesn’t burrata contain ricotta?” is a valid question and the answer is that it often does, but not when it’s very good. Burrata is a cow milk cheese from Apulia made with a thin outer layer of mozzarella which is filled with stracciatella. Stracciatella in this case are shreds of fresh mozzarella, usually leftover from mozzarella-making, soaked in cream. Good burrata, burrata filled with these creamy shreds, is otherworldly. But very often it’s filled with just ricotta, while delicious, is not nearly as special or worthy of the price tag and you do not always know what you’re getting until you open it. Thank you for coming to my Deb Talk.]



    6 months ago: Checkerboard Cookies and Short Rib Onion Soup
    1 year ago: Perfect, Forever Cornbread
    2 years ago: Beach Bean Salad
    3 year ago: Raspberry Crumble Tart Bars
    4 years ago: Ice Cream Cake Roll
    5 years ago: Strawberry Graham Icebox Cake and Broccoli Rubble Farro Salad
    6 years ago: Almond-Rhubarb Picnic Bars
    7 years ago: Toasted Marshmallow Milkshake, Fake Shack Burger, and Swirled Berry Yogurt Popsicles
    8 years ago: Carrot Salad with Tahini and Crispy Chickpeas
    9 years ago: Greek Salad with Lemon and Oregano and Two Classic Sangrias
    10 years ago: Vidalia Onion Soup with Wild Rice and Tzatziki Potato Salad
    11 years ago: Classic Cobb Salad, Lime Yogurt Cake with Blackberry Sauce and Blue Cheese Scallion Drop Biscuits
    12 years ago: Asparagus, Lemon and Goat Cheese Pasta and Raspberry Buttermilk Cake
    13 years ago: Martha’s Mac-and-Cheese, Crisp Salted Oatmeal White Chocolate Cookies
    14 years ago: Cherry Cornmeal Upside-Down Cake
    15 years ago: Homemade Oreos and Cellophane Noodle and Roast Pork Salad

    summer ricotta grilled vegetables-09

    Summer Ricotta with Grilled Vegetables

    As shown, this feeds four people for appetizers, but it’s easily doubled or tripled. This is not authentic ricotta, which isn’t made with milk or cream, but with the whey byproduct from cheesemaking. This is a slightly updated version of my 2011 Rich Homemade Ricotta; I use less cream these days but love the extra softness and luxury that even a smaller amount provides. Shown here are a mix of the vegetables that looked good at the market on Monday — some spring red onions, small summer squash, and fresh peas in their pods — but almost any vegetable you like will work grilled or roasted here.
    • 4 cups (910 grams) whole milk
    • 1/4 cup (55 grams) heavy cream
    • 1/2 teaspoon kosher salt
    • 3 tablespoons (45 grams) freshly squeezed lemon juice
    • To Serve
    • 1 pound (455 grams) mixed summer vegetables, thinly sliced
    • 8 slices from a large sourdough loaf
    • Olive oil
    • Kosher salt and freshly ground black pepper
    • 1 lemon, halved
    Make the ricotta: Line a fine-mesh or other tiny-holed strainer with a layer or two of cheesecloth and set it over a large bowl with enough clearance that the bottom of the strainer won’t touch the bowl once it has 4 cups of liquid in it, or the cheese won’t drain. In a heavy medium-large saucepan, heat the milk, cream, and salt over medium-high heat until just below a simmer — it will look like it’s foaming and register just below 200°F. Remove the pot from the heat and stir in lemon juice. Let it sit for 5 minutes, then pour it through the cheesecloth. Drain for 10 minutes, or until it’s a nice soft ricotta consistency, and up to 10 minutes longer if needed. [The amount of time it takes to drain has to do with the size of your cheesecloth holes.] Transfer ricotta to a bowl to serve. Drizzle with olive oil, and finish with salt and pepper.

    Grill the bread and vegetables: Brush or drizzle your vegetables and bread with olive oil. I grill my vegetables, even small ones, directly on my grill grates at fairly high heat but I know there are baskets that might lead to fewer falling in, I’m just stubborn. Grill the vegetables, bread, and lemon halves until they’re lightly charred underneath (depending on how robust your grill is, this could take 2 to 6 minutes), then flip the vegetables and bread and cook on the second side. Season with the vegetables with salt and pepper and transfer everything to a serving platter.

    Serve: Right before serving, drizzle everything with additional olive oil, squeeze at least one lemon half over the vegetables (leave the second half on the platter), and season with additional salt and pepper. You could also drizzle some balsamic vinegar over, or keep it on the side.

    Do ahead: Leftover ricotta is not a thing that exists, but it theoretically keeps for 3 days in the fridge.

    A few items I’m using here: Reusable cheesecloth, which I even run through the washing machine, this glass pot, this little burner, and this oval platter.

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    grilled nectarines with gorgonzola and hazelnuts – smitten kitchen

    This recipe is a vibe, not a prescription. Feel free to use peaches, plums, or another firm-ripe stone fruit here. I used Danish blue cheese instead of gorgonzola, because it’s what I had. Use feta, perhaps, if you don’t like goat cheese, or you could even grill some halloumi alongside the nectarines.

    • Olive oil
    • 4 ripe but not too ripe freestone nectarines or peaches
    • 3 tablespoons honey
    • 1/2 cup (15 g) fresh mint leaves
    • 1/2 cup (70 g) hazelnuts, toasted
    • 1/2 cup (70 g) crumbled gorgonzola or another blue cheese
    • Flaky salt
    Prepare the fruit: Heat a grill to medium-high heat. Cut nectarines in half and remove the pits. Drizzle with a bit of oil and grill until charred and warmed through, about 3 minutes per side. [I actually didn’t flip mine, but it took more like 5 minutes to get them charred on my dinky grill.]

    Assemble and serve: Transfer the nectarines to a serving platter, drizzle with honey, and sprinkle with the crumbled gorgonzola and mint leaves. Roughly chop the toasted hazelnuts and sprinkle them over the platter, along with a bit of flaky salt. Eat with a fork and knife.

    Serve with: Very cold wine or a spritzy lemonade, maybe some prosciutto and melon, and if you want to tie it into a whole summer meal, I’d make these clams and serve with grilled bread.

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