Archive for the ‘recipe’ Category

Chocolate Swirl Blondies

March 3rd, 2014

FMFY_Blondies

Brownies are hands down my favorite dessert to make for an easy, crazy delicious sugar fix. They please crowds, dry tears, and aid in creating that necessary layer of winter blubber. Normally I make my tried and true recipe I got from the Black Apple, with the edition of sea salt on top. Ever since this recipe entered my life years ago, it’s been bliss. But recently I’ve been craving blondies – brownies pale, caramel-y tasting cousin. If you’ve never had them they are essentially brownies without the chocolate and lots of brown sugar. As a kid my mom would make me bake them for her when I was in trouble. This is something I can laugh at in hindsight and store in my back pocket for future tweens and teenagers that may be in my life, but for a long time I couldn’t look at them due to overly dramatic teenage negative connotations. But I decided 15 years was enough space and gave them a go. But most of the recipes didn’t do it for me and involved a blender, which I think is pointless with brownies. So I thought, what if I used my classic brownie recipe but just turned it into blondies? What if blondies are kind of boring and need chocolate chips? What if you guys, what if?

Answer: delicious. I’ve tried them a few different ways and my favorite is using semi sweet chips as they melt into the batter and create a chocolate swirl, but you can also chop up hunks of a chocolate bar and get more chunk than swirl. Your choice. They are caramel-y, with bits of chocolate, and you will need to hide them from yourself.

Chocolate Swirl Blondies (Or chocolate chunk, if you want)
recipe base thanks to The Black Apple

You need: 1 medium sized pot, parchment (optional), and an 8″ sq. baking pan/dish

Ingredients:
1 stick butter (8 tbsp)
1 1/2 C brown sugar
2 large eggs
1 1/4 C flour
Pinch salt + more for dusting
Tbsp vanilla
1 C semi sweet chocolate chips or chunks of chopped chocolate bar.

Preheat oven to 390 F (yes, that’s right). Melt butter in a medium pot over medium heat. I like to brown the butter, but it’s not entirely necessary. Remove from heat and let it cool slightly. Add brown sugar to the pot and mix well. Add eggs, flour, salt, and vanilla. Once well mixed, fold in your chocolate chips. Mix until the chocolate melts a bit and swirls in, but don’t overmix to entirely melt it.  Pour into a buttered baking pan or a parchment-lined baking pan. Sprinkle the top evenly with sea salt or kosher salt. Bake for 20-25 minutes. They will be gooey and should rest, if you can help it, for at least an hour before you dive in. They will be even more delicious the next day. Store them covered at room temperature, preferably in an airtight container.

Banana Bread, reexamined

December 4th, 2013

FMFY-bananbread

One could probably argue there isn’t much of a need for another banana bread recipe in this wold, but it’s one of my favorite things on earth that I feel deserves attention and variations. Sometimes I have bananas around and the stars align so that I happen to have all of the ingredients to make it, and recently I had all that and a few more things I thought could be added so I gave it a go. Here are some things that make this recipe different: honey instead of refined sugar, browned butter, a bit of rolled oats, chopped dates, and a pistachio and sea salt topping. The topping is probably what makes it, but no topping would make a gross bread delicious, so.

  • 1/2 cup honey
  • 1/3 cup butter, browned
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/4 cups flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom (not super important if you don’t have it)
  • 1/2 teaspoon salt
  • 1 cup ripe banana, mashed
  • 1/2 cup medjool dates, chopped
  • 1/2 cup pistachios, finely chopped
  • corse sea salt for sprinkling

Preheat the oven to 325°F. Melt your butter in a skillet until it foams, swirling the pan, until the foam disappears and starts to brown – it’s done when it turns a caramel color, don’t let it go past this or it will burn. Pour into a bowl with the honey, mix well and let it cool for a minute. Add mashed bananas, vanilla, and eggs. Add the rest of the ingredients (dry + dates) and mix until just combined. Pour into a greased loaf pan (I used 3 mini pans) or muffin pan. Sprinkle the pistachios across the top(s) and then sprinkle sea salt across the top – more or less depending on your preference (I like a lot!). If your pistachios are salted, you will only need a tiny bit of sea salt. I find baking times for breads all over the place, so, 50-60 minutes for a regular loaf, 35-45 for mini loafs, 25-35 minutes for muffins. The toothpick test isn’t always accurate as you want them to be a touch wet as they will solidify on your counter, so just see if you can lift the loaf a little in the pan to see how brown the edges are and if the bottom is done. Baking intuition!

This bread is amazing plain, but also smeared with peanut or almond butter, or a fried egg on top.

 

Kitchen experiments

September 18th, 2013

I’ve been feeling a bit more inspired than usual in the kitchen lately, experimenting with making things at home I hadn’t considered I could make myself in the past. First up: pickled daikon and carrots. I had a little vietnamese phase (as I do often) and got to thinking that it must be ridiculously easy to make. Easy doesn’t even quite describe it. Then I looked around for what else I could pickle, so I pickled some green beans.

Next on my list was to make Japansese marinated eggs, ajitsuke, after becoming obsessed this past year with finding the best ramen, and the best ramen always has marinated eggs. Not that hardboiled egg BS. No, no, and no. Gooey, delicious marinated eggs. I did some research and discovered they are really easy to make once you gather the ingredients and make them in the morning, then take them out at night in time for dinner. When Will and I sliced into them I almost cried they were so beautiful and delicious. I made a stir fry with my pickled veggies and some other veggies in the fridge, then used the egg marinade to cook some chicken in, and we ate it all with some farro (what I had around) and barely spoke we were too busy inhaling our food. I didn’t even get a good photo! Here’s an instagram.

Here’s the thing about marinating eggs: you have to be good at soft boiling eggs and peeling them. Which I’ve been doing a lot lately, so I thought I was a pro. But I made a rookie mistake and bought farm fresh eggs and immediately soft boiled them. Recipe for disaster. Old eggs are better because they peel easier, and farm fresh eggs often don’t peel great, they just fall apart and it’s tragically sad. So I found myself with three intact yolks and it felt like such a waste to toss them. So what’s a girl to make?

Duh, mayonnaise. Typically you use raw yolks, but since these were soft boiled and the yolks were quite runny, I figured it would be fine. I found a recipe and just substituted the canola oil, which I avoid at all costs, with olive oil. I never see mayonnaise with 100% olive oil (usually it’s a mixture) so I figured it was because it doesn’t work out or tastes weird. Wrong, it was perfect! It’s kind of magical to watch it come together in the food processor. It’s really not an unhealthy condiment like this, either.

So the other day I found myself with pickled daikon and carrots, cilantro, chicken, and mayo. I hope we’re on the same page.

Makeshift Banh-mi, boom. It was heavenly. Gluten-free sliced bread isn’t quite the same as a crusty baguette, but it was still great.

Pickled Daikon and Carrots
1/2 cup distilled white vinegar
1/4 cup  sugar
1 small carrot, peeled and cut into matchsticks
1 daikon radish, peeled and cut into matchsticks
2 tablespoons chopped fresh cilantro (optional)
A few shakes of crushed red pepper (optional, a little goes a long way!)
A dash or two of salt

Dissolve the sugar and vinegar in a small saucepan, remove from heat and let cool and stir your spices in. Pack your carrots and daikon into a jar. Pour your cooled liquid into the jar on top of the vegetables. Place in the fridge for at least 4 hours. I pour the liquid out into a new jar of pickles one time before tossing the liquid. You can use this exact same recipe on other vegetables, too!

Japanses Marinated Eggs (Ajitsuke Tamago)
1 cup water
1 cup sake
1/2 cup soy sauce
1/2 cup mirin
1/2 cup sugar
6 eggs

Combine all ingredients (expect for the eggs) in a bowl and set aside. [Now this is how I soft boil eggs, feel free to use your own method!] Fill a small pot of water 3/4 full of water, bring to a boil. Carefully lower your eggs into the pot using tongs. Set your timer for 6 minutes and turn the heat down so they are very gently simmering. Use your tongs to remove your eggs and place them in a bowl with cold water. I like to peel them under water to avoid burning my fingers and it creates a kind of lubricant for peeling. Once the eggs are peeled, stir the liquid you set aside to make sure the sugar is dissolved and distributed and place your eggs in. You want them to be snug. You need to keep the eggs submerged so place a double-layer of paper towels on top and push down until they are saturated in liquid to keep eggs submerged and marinated. Place the bowl in the fridge (I recommend putting it on a plate to avoid a mess) for at least 4 hours, but 10 is best. No more than 12.

Mayonnaise
3 large egg yolks
juice of 1/2 a lemon
1 teaspoon white vinegar
1 teaspoon salt
1 chopped garlic clove (optional)
1 1/2 cups olive oil

Place everything except the oil in a food processor and blend. Very slowly pour the oil in until it’s all incorporated and magically transforms before your eyes.

———–

PS. Totally unrelated, but I didn’t want to dedicate an entire blog post to say that my sale on cast bronze necklaces is on until Friday before I close the shop for a bit! Get ‘em while I still have my sanity, for the wedding is in 10 days. Eeep.

Summer Salads

July 10th, 2013

I am very very picky about salads and have been experimenting lately with finding ones I like. Maybe they aren’t the healthiest on earth, but they’re not a caesar salad or involve ranch dressing (shout out to my suburban childhood) and are fresh and simple, so that’s what matters most to me. Here are two we’ve been really loving lately. If you notice a peach theme lately it’s because it’s my favorite fruit on earth and SUMMER I LOVE YOU and your peaches.

Goat Cheese Peach Salad
Greens – I prefer mache, but it’s hard to find, so a spring mix or arugula work fine instead
Soft goat cheese – plain or herbed
2-3 peaches, sliced – any kind will do. I’ve also made this salad with plums and apples instead and it was great
Juice of 1 lemon

Mix the goat cheese with lemon juice. The amount isn’t exact – you want to make a dressing that is somewhat thick and tastes good to you – everyone has a different love of the tartness of lemons. Once you get it to a consistency and taste you like, pour/scoop a little onto your greens and toss to coat – adding more as needed. Add your peaches and gently mix.

Boom, done. SO GOOD.

Peach, Cucumber and Thyme Salad
adapted from a recipe found in the July issue of Real Simple
2 peaches, sliced
2 small cucumbers, peeled and sliced (I used about 4 Persian cucumbers)
1 small shallot, thinly sliced
1 Tbsp apple cider vinegar
1 Tbsp fresh thyme
a splash of olive oil
A few dashes of salt and pepper

Put your peaches, cucumbers and shallot in a medium bowl, then your other ingredients in a small bowl and whisk. Add the liquid to the medium bowl to taste and toss. I made it while cooking dinner (so good with grilled salmon!) and put it in the fridge, which cooled everything nicely.

Ok, let’s hear your favorites lately!

Summer Drinks

July 3rd, 2013

Just in the nick of time for my American friends celebrating Independence Day tomorrow, some boozy delights for entertaining.

This first one is a syrup that you can decide the quantities of depending on how much you need.

Blackberry Peach Sage Syrup

Start with simple syrup – 50% sugar, 50% water – boil water, add the sugar and once it dissolve throw in a handful of fresh sage leaves, blackberries, and peeled/pitted/chopped peaches, simmered it until the syrup is nice and fragrant of sage. Roughly 30 minutes. Then remove the sage leaves, put the whole thing in a blender and puree it. Strain through a fine mesh sieve (to remove the blackberry seeds) into a jar. Now you’re left with a delicious thick syrup that you can add to drinks – here are some ideas:

  • Put 2 oz of syrup and 2 oz gin or Art in the Age Sage* in a glass, top with seltzer and stir. (pictured below) You can also make a pitcher of this to serve easily.
  • Add a splash to champagne or prosecco for a fancy Bellini
  • 1/2 oz of syrup + 1/2 oz of lemon juice + 2 oz of bourbon, shake with ice and strain over one big ice cube
  • 1 cup of ice + 2 oz of syrup + 2oz booze (vodka, gin, bourbon would all be great) in a blender for an alcoholic slushy
  • Add a splash to seltzer, lemonade, or iced tea (or half lemonade half iced tea!) for non-alcoholic drinks

The Perfect Margarita
I learned this at Camp from the good dudes at Proprietors. (I still need to tell you about camp, I know.) It may be a no-brainer for some but I’d never made one this way before – I always buy triple sec and have a giant bottle that never seems to end and lends to a too-sweet drink sometimes.

1/2 oz agave syrup
3/4 oz fresh lime juice
2 oz silver tequila (my very favorite is Milagro)

Place ingredients in a shaker, then fill with ice. Shake and strain into a glass with a large ice cube.

Bottoms up! Side note: I highly recommend getting an ice cube tray for large ice cubes as it dilutes your drink slower and makes for a really easy nice presentation. I love the look of the big round ones, but they’re a pain in the butt to make and get out of the trays, so I like the big square or rectangle ones better, like these.

*I had the pleasure of trying this recently and highly recommend it, especially for gin lovers as it is reminiscent of a more herbal-y gin-like spirit. Art In The Age wins again!

Recipe: Coffee Heath Bar Crunch Cookies

April 25th, 2013

A few weeks ago my pal Katie told me about how she was attempting to make a friend an ice cream cake with his favorite ice cream, Ben & Jerry’s Coffee Heath Bar Crunch. I thought that sounded ambitious and delicious, I am a faithful Ben & Jerry’s addict ever since Will made me share a pint with him our first week of dating, destroying my veganism with 16 ounces of dairy heaven. But Katie decided the whole cake thing was not her jam, so being the cookie master she is (I’ve eaten many of her delicious creations) she figured out a way to turn it into a cookie recipe.

I didn’t try one of hers, but after she posted the recipe on her blog, I decided to be the hero at a friend’s birthday in Joshua Tree over the weekend. I don’t really know these friends well, and winning people over with baked goods is my go-to move. Once people were well liquored up, sunstroked and full of desert magic happiness (real thing that happens) – I busted the cookies out of the fridge to the cheers and tears of my fellow party goers (ok maybe not that dramatic but people were pretty excited). They were a hit, but I only got to eat one of them, so naturally I had to make them again this week for a care package I’m sending to a friend. And save half for us, duh. Guys, these cookies are a flippin’ revelation. I would dare to say they rival the most popular blog post I’ve ever posted recipe, and they are so much easier. BUT! They are not for the faint of heart – they are very sweet, and if you don’t like toffee, keep on movin’ (literally, we can’t be friends,this is awkward.)

Let’s do this thing. But before you start I must give you a few tips: cook them nice and big (I put 9 on a pan), and store them in the fridge because they are 100x more delicious out of the fridge.

Espresso Toffee Crunch Cookies by Katie Wilson
(adapted from Ambitious Kitchen’s brown butter cookies, which are life changing)
you’ll need…
2 1/4 cups all-purpose flour
2 T instant espresso powder (you can add slightly more at the end for a heavier coffee flavor)
1 1/2 tsp baking soda
1/4 tsp salt (this is adjusted, as I always have salted butter on hand. If you use unsalted, up to 1/2 tsp)
2 sticks butter, browned and cooled (see instructions below)
1 1/2 cups brown sugar
1/4 cup white sugar
1 egg plus 1 yolk
1 T greek yogurt
2 tsp vanilla extract
1 cup milk chocolate chips
1/2 cup dark chocolate chips
3/4 cup toffee pieces (you want these)
directions
First, brown your butter: heat slowly in a pan over medium heat. Whisk as you go and watch carefully. After a few minutes, the butter will foam and then recede, turning a carmel brown color. It will smell sort of nutty. Don’t let it burn, but be sure it’s actually browned (not just melted) – when you pour it out of the pan and into a bowl to cool, it should be a rich, burnt sienna color. Let the butter fully cool before you start – 20 minutes on the counter should do it.
Meanwhile, mix together all your dry ingredients (flour, espresso powder, baking soda and salt). In a separate bowl, combine your brown butter and sugars thoroughly. Add the egg, yolk, yogurt, and vanilla and stir until smooth. Gradually mix in your dry ingredients about 1/2 cup at a time. Stir in the toffee bits and chocolate chips until evenly distributed. Taste liberally. Add more espresso powder if you’re into that sort of thing, but be sure to mix well.
Stick the whole shebang in the fridge for at least an hour. Preheat the oven to 375. Roll loosely rounded balls of dough (make sure you get all those chocolate chips in there – sometimes I’ll dot the tops with a few extra) and drop 2-3 inches apart on your pan. Bake for 8-10 minutes. The cookies should look slightly undercooked in the middle, but they will set up within a few minutes of removing from the oven.
Enjoy!

 

Recipe: Quinoa Salad with Roasted Beets, Chick Peas and Orange

March 20th, 2013

Recently I had this salad from Cookbook (thanks, Ali!) that lingered in my mind for weeks. Couscous with chickpeas, roasted beets and bitter frisee. I was particularly excited because I’m very picky about beets and we’re always getting them in our CSA. I did a little digging on ye ol’ internets to see if any recipes out there were similar until I decided on one to try. Not only did it work out once, but I’ve made it three times since – sometimes as a side, sometimes as a main dish when I’m feeling particularly in need of a healthful meal.

This recipe uses quinoa instead of couscous, which is great because I try to eat as little wheat as possible as my body prefers it. And with the exception of the quinoa and chickpeas, I used all veggies from our CSA, so no frisee for me, but the greens used in this recipe can be substituted for really anything – this recipe I worked with called for spinach and I’ve used kale, chard and arugula. Also, the first time I made this I used a little bit of sweet potato as I had one little guy on hand. It’s delicious but not necessary. The recipe I found also includes oranges, which I think is the biggest winner in this salad. We had just been sent these incredible sweet pink Cara Cara oranges in the CSA the first time I made this that made the salad downright pretty. But regular navel or mandarins are great as well.

Let’s get to it:

Quinoa Salad with Roasted Beets, Chick Peas and Orange
adapted from Gluten Free Goddess
3 cups cooked quinoa
2 beets, peeled and quartered
optional: 1 small sweet potato
Olive oil
Sea salt
1/4 cup olive oil
1/4 cup fresh squeezed orange juice
2 teaspoons tamari or soy sauce
1 teaspoon balsamic vinegar or rice vinegar
1 tablespoon honey or agave
1 cup drained rinsed chick peas
2 big handfuls of dark greens – spinach, kale, chard, frisee, arugula, etc. (I sauté the kale or chard a bit first)
Sea salt and ground pepper, to taste
1 fresh orange, peeled, trimmed, cut into bite sized pieces

Instructions:

Preheat the oven to 375ºF. Toss the beets (and sweet potato if you’ve using it) with olive oil and sea salt and spread on a baking sheet. Bake until tender – roughly 30-40 minutes. While the beets are baking, make your quinoa. 2 cups of water to 1 cup of quinoa on the stove or rice cooker.

To make the dressing, combine the olive oil, orange juice, tamari/soy sauce, vinegar, and honey/agave in a small bowl or measuring cup and whisk. Set aside.

Combine the warm, cooked quinoa in a mixing bowl with the chick peas and greens. Pour in the salad dressing and toss lightly. Season with sea salt and pepper, to taste.

Gently add in the roasted beets and orange pieces. The beets will stain everything red if you mix too vigorously!

Optional: top with slivered almonds or goat cheese.

Photo by Kate Miss, taken with Mamiya 645AF with Kodak Portra 160 film. 

Holiday Drink Recipes

December 17th, 2012

I recently made a boozy cider for Work/Shop and got so many recipe requests that I decided to sit down and share it with the internet, as it makes the perfect holiday party drink. Or a just hanging out alone drink. No judgement. I also thought I’d round up the drink recipes I’ve shared over the past couple years as they are all party-ready.

Boozy Cider
Props to The Boys Club for inspiring this one. You can follow their original cider recipe (at the bottom of the page) for a totally handmade cider if you’re feeling ambitious.
This recipe was very off-the-cuff since I had to make a huge amount and didn’t have a recipe for a huge amount. If you’re not up for interpreting recipes or being intuitive/casual about ingredients, it’s not for you. It all fit in a 3 Liter air pot.
100oz of unfiltered apple juice (I used roughly 1 1/2 64 oz jugs)
6 cinnamon sticks
3 tbsp all spice
1 tbsp whole cloves
1 tbsp grated nutmeg
1-2 tbsp freshly grated ginger
2 tsp cardamon pods (you could use grated instead)
1/2 C – 3/4 C maple syrup (the real stuff, please) alt: brown sugar or agave
peel of half a lemon (I used Meyer, my preference)

Combine all of the ingredients in a large stock pot. Bring to a low boil and let boil for roughly 30 minutes. It’s going to smell delicious and you will be full of the holiday spirit. Turn the heat down and let it simmer for at least 1 hour. Add the maple syrup and lemon peel and let it simmer for another 30 minutes. Turn the heat off and let it cool. Strain into another container (this is temporary) using cheesecloth and/or a fine mesh sieve. Rinse the pot out and return the liquid to it.

This is where you could stop if you have kids/pregnant ladies/Mormons who want to drink this. If not, pour bourbon, whiskey, or rum in to taste. I would guess that I used about 3 cups, but don’t quote me on that. If you add too much and realize all of your guests are going to have alcohol poisoning by the end of the evening, add more apple juice (always good to have extra on hand). I used Makers Mark, fyi. Add more sweetener if necessary. Reheat to a non-mouth burning temperature. Serve straight from the pot with a ladle or if transporting, use an air pot.


Other delicious drinks from my recipe stash:

The Bella Donna
Cardamom Fashioned
Herbal Lady
Maple Sour (my #1 go-to)

And because the Rosemary Lemonade Gin Slushes are amazing, but not cold-weather appropriate, revised to be a non-slush drink:
2 oz gin
juice of half a lemon (preferably meyer if you can get one)
1/2 oz rosemary simple syrup (recipe in the link above)
Shake with ice in a cocktail shaker, pour into a glass. Garnish with a rosemary sprig if you have people to impress. (Who doesn’t?)

Happy holidays, everyone! Stay tuned this week for a very exciting Weekly Music post.

Recipe: Arugula Walnut Pesto

October 1st, 2012

Years ago, my friend Emily had us over for dinner and being the amazing chef that she is, wowed me with her pesto that she used arugula and walnuts in, instead of the classic basil and pine nuts. I’m definitely a classic basil pesto fan, but something about the bitterness of the arugula calmed by the smooth walnut flavor remained with me for a long time. At the time I didn’t own a food processor, so the recipe slipped from my mind for a long time, until about a month ago, when challenged with having a vegetarian over for dinner (I was vegan for years, but a TERRIBLE cook back then) the recipe popped back into my head as the perfect star of the meal.

It’s ridiculously easy to make, and you can basically eat it on anything. Just plop that stuff right on any meat, veggies, toast, GO WILD! I have a very small food processor, so you can double this recipe to have leftovers or feed more people if yours is larger. This recipe was enough to top pasta with for four people.

Arugula Walnut Pesto
2 cups arugula, packed
1/2 cup shelled walnuts
1/2 cup grated parmesan
1/2 olive oil (extra virgin will taste better, but I never have it on hand as I cook with regular)
6 garlic cloves, broken up but not peeled!
salt to taste

Heat a pan with a small bit of olive oil and add the un-peeled garlic. You want to cook them until the garlic inside is soft – the skins will turn a golden brown and start to absorb the oil. It takes roughly 8-10 minutes. Remove the garlic, but not the oil, and let the garlic cool down. Add the walnuts and toast for a few minutes. When the garlic is cool enough, peel the skins off.

In a food processor, combine all of the ingredients except for the olive oil. Once well combined, slowly add the olive oil until smooth. Add salt to taste.

The first night I made it, I put red and yellow cherry tomatoes tossed with olive oil in the broiler for a few minutes and we ate the pesto and tomatoes a top angel hair pasta. It was dreamy.

Photos by Kate Miss, taken on a Pentax Honeywell Spotmatic with Portra 160 film. Holding a spoon and focusing a manual camera takes skills I apparently don’t have all the time.

Recipe: Just broil it!

May 31st, 2012

I recently discover this magical thing that has always been right under my nose. Or rather, just right above my feet. My broiler. The broiler has always been a mysterious place where crumbs go to evaporate and seemed like setting my oven knob to it would be akin to putting the Enterprise into warp drive and I was not prepared for the risk. But a month or so ago I bought some Korean bbq ribs at Trader Joe’s (affectionally known as “meat wang” in our home due to the lovely shape it comes in) and the instructions called for you to grill it. I was like, oh heck no, how can I grill this sans grill in this apartment? So I googled “grilling alternatives”, and that was the moment I dove head first into wonderful world of the broiler. Here are some awesome things about it:

1. Easy. You may tell me that you are a terrible cook and don’t want to attempt this, but it’s so easy you can hardly take credit for making the meal happen. Most things just need to be tossed in a bit of olive oil and put in for a few minutes. Done. SO fast.

2. It very closely mimics the taste of the grill. Obviously you’re not going to get that great charcoal taste, but it will char and sear things very similarly. Vegetables, particularly red peppers, get all kinds of amazing after being broiled. Because it cooks it so quickly, meat is so delicious and moist broiled if you get comfortable with the fact that it cooks quick and don’t overcompensate.

3. So far I haven’t found much of anything that isn’t delicious after being broiled. If you can grill it, you can broil it. I’m obsessed and rarely make a meal lately without broiling at least one thing.

So let’s move on with a recipe, shall we?

Broiled Salmon + Asparagus with Feta + Rosemary Peaches

Salmon
Fresh salmon – cut into servings
marinade of equal parts: <— you can use any marinade you like, but this is my go-to
lemon juice (orange juice is also good)
soy sauce
olive oil
1/2 part honey or maple syrup

Mix the marinade in a bowl/dish/tupperware container and place the fish flesh down inside. You want enough marinade so it’s sitting in a puddle of it, but it doesn’t need to be covered and drowning. Let it sit for at least 15 minutes, or go crazy and let it marinade for hours in the fridge.

Asparagus
Toss desired amount of asparagus with oil and sea salt.  Set aside.

Rosemary Peaches
Slice peaches into eighths. Toss with olive oil and a sprinkling of fresh rosemary.

For this recipe, I like to take a piece of aluminum foil and roll four sides up so you have a little “pan” to set the food in. If we were cooking juicy meats, don’t use foil – you want the meat juice to be able to drip down into the pan below so that the flame does not catch it on fire. If your broiler pan is gross and used from whoever owned it before you (apartment renters, etc) – give it a good scrub before hand. For this recipe you can make separate foil pans for each or one big one, whatever you want . They take different cooking times so separate might be the easiest, but a bit more wasteful.

Set your broiler pan on the middle rack. It should be about 3 inches or so from the pan to the top of the broiler. Turn the broiler on for a minute or so. Place the fish in for a few minutes, check on it and if it has a nice seared top, add the peaches. When it’s almost done, add the asparagus, which only needs about 2 minutes – depending on your preference. Just keep an eye on things and know that opening the door up 800 times is no big deal – the flame is cooking things so letting the heat escape doesn’t matter. Some people even leave it open, but I find that nuts. Poke everything/cut the fish in half to see how it’s doing if you’re unsure. Eventually after broiling everything known to man you’ll start to get a sense of how long things take.

When the asparagus is done, toss it with some feta. I put the peaches on a bead of baby greens that were tossed in virgin olive oil and lemon juice. Heavenly.

Special note: the broiler is SUPER HOT, duh. Please be careful if you are accident prone. Oven mits at all times, even putting things on the broiler pan as it heats under the flame in seconds.

 

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