Season To Taste

This time of year, I’m still using my outdoor grill as much as possible.  The air may be getting crisper, but I still think it is perfect grilling weather.  The other night I was planning on making sweet potato spears to go along with a marinated flank steak, but decided that rather than dirty my kitchen, I’d try them on the grill. 

I’d learned from previous adventures with sweet potato spears that too much oil will ruin the entire batch, rendering them soggy, limp, and well, oily.  This time, I tossed my spears with just a touch of olive oil, a generous amount of salt, and some freshly ground pepper.  I also found a red bell pepper left over from my CSA farm share the previous weekend, so I sliced it up and tossed it in as well.  The orangey-gold of the potatoes and the bright red bell peppers looked beautiful together…harvest colors perfect for fall.

Now the trick was going to be keeping all those spears from falling through the grill grates!  Because my main objective was not to do any dishes that night, the metal grill basket I had was not an option, since it is NOT easy to clean.  So, I decided to fashion my own grill basket out of disposable tin foil.  The heavy-duty variety is best, but if you don’t have any, just use a double layer of regular foil.  I folded and crimped the edges on all four sides large piece of foil, to mimic a baking sheet (see photo below).  Be sure to spray the foil with some non-stick cooking spray, place on your hot grill, then spread your veggies around evenly.  As long as you’re careful not to poke through the foil when turning your food, this is an easy solution for grilling your spears.  The result is great looking spears with some great color, crispy edges, and terrific grilled flavor.  They won’t be as crispy as fries, but they are just as tasty and leave no mess in your kitchen!

Grilled Sweet Potato and Red Pepper Spears

Serves 4

1 ½ lbs sweet potatoes, peeled (if desired) and cut into2 inch long fries

1 large red bell pepper, cut into spears

1 tablespoon olive oil

Salt/pepper

Non-stick cooking spray

Heavy duty tin foil-a piece approximately 24 inches long

Preheat grill to medium-high heat.

Fashion the tinfoil so it resembles a baking sheet by folding up the sides about an inch and crimping them so they stay up.

In a large bowl, combine the sweet potatoes, red peppers, olive oil, and salt and pepper to taste.

Spray the foil “pan” and place on the grill grates.

Spread the vegetables around the “pan” so they are in an even layer, close grill, and allow to cook for approximately 15-20 minutes.  Be sure to carefully toss them around a few times during cooking.  Potatoes and peppers should be tender and cooked through.

Remove to a bowl and serve hot.

 I am a huge fan of one-pot-cooking, mostly because I hate doing dishes.  All that standing in front of the sink and continually bending to the dishwasher is enough to put me in traction, so I avoid it as much as possible.  Therefore, a large percentage of the meals I make are done either on the outdoor grill, or in one “pot”.  Perhaps when my kids are old enough to do the dishes I will change my mind, but for the time being, I’m a one-dish-wonder.

One of the simplest, most satisfying meals around is roasted chicken.  Much of the time I prepare my whole chickens “beer can style” on my outdoor grill, but when I’m in the mood to stay indoors, I turn to my oven.  What is best about roasting a chicken is that it is a very low-maintenance meal.  It pretty much takes care of itself in your oven, so as long as you give yourself a good hour for cooking time, you can read a book while it cooks. 

There is a lot of debate about how to properly cook a whole chicken.   Some people cook it breast-side up, so the skin gets nice and crispy.  Others cook it breast-side down so the juices all run into the breasts, instead of away from them.  Some truss the legs, some don’t.  Should you place the bird on a rack, or not?  The list goes on and on, and every home cook has his or her favorite fool-proof method. 

I keep things as simple as possible in order to minimize my prep time.  I simply season the bird, inside and out, with salt and pepper, rub some olive oil on the skin, and place it breast-side-up on a rack in a metal roasting pan (so the underside can crisp up).  If I happen to have a lemon lying around, I’ll quarter it and stuff it into the cavity.  The same can be done with an apple or even an onion.  Then, I cut up some carrots and potatoes and toss them into the pan alongside the chicken.  Hit them with some olive oil, salt, and pepper, and you’re good to go.  Protein, veggie, starch….all in one pan.

Roasted Chicken with Vegetables

Serves 4

1 -  5 lb whole chicken

3-4  medium carrots, roughly chopped

3 medium potatoes, roughly chopped

Olive oil

Salt & pepper

Preheat oven to 425 degrees.

Rinse and pat dry the chicken and place on a wire rack in a roasting pan.  Generously season the bird inside and out with salt and pepper.

Rub about a tablespoon of olive oil over the outside of the chicken.

Toss the vegetables in the roasting pan around the chicken.  Drizzle with olive oil and season with salt and pepper.

Roast in oven for approximately 60-75 minutes, or until internal temperature (taken near the inner thigh) reaches 160 degrees.  Chicken should no longer be pink and juices should run clear. Vegetables will be softened and nicely caramelized. 

Allow bird to rest for approximately 15 minutes, then carve and serve.

Acorn squash is perhaps one of the simplest vegetables to prepare.  Shaped like a giant acorn (hence, its name), these winter squash have a dark green exterior with yellow and/or orange markings, and a deep golden interior.  Newer varieties of acorn squash are now available as well, including “golden” and “white” varieties.   I personally have not detected a significant difference in flavor, and use them interchangeably. 

When selecting acorn squash at the farmers market or store, choose heavy, firm squash that are not bruised or blemished.  Winter squash, including acorn, butternut, and pumpkin, have a tough outer skin, which enables them to keep for longer periods of time (unlike summer varieties), and when uncut, do not require refrigeration.  Once home, store them in a cool, dry place (much as you would onions, garlic, or potatoes) for up to a few weeks. 

Acorn squash was something my family ate frequently while I was growing up.  Usually, we halved the squash, removed the seeds, baked it, and then added butter and seasoning.  My parents began experimenting with various cooking methods and ingredients (resulting in the recipe below), and over the years the squash became a household favorite.

When I’m preparing a simple meal, like roasted chicken, I usually bake the acorn squash in the oven alongside the main course.  However, at Thanksgiving, when the turkey occupies my entire oven and every burner of my stovetop is accounted for, I turn to my microwave for some much-needed assistance.  I mainly use my microwave for reheating and defrosting, but on this occasion, it serves a far more important purpose.  You can make a great acorn squash side-dish entirely in the microwave, with excellent results!

When baking or roasting certain whole vegetables (like potatoes, winter squash, or eggplant), it is important to pierce them so they don’t explode in your oven.  The same is true for cooking in the microwave.  The simplest way to do this is with a fork.  Once pierced, simply place the whole acorn squash in the microwave on “high” for 7-10 minutes, depending on the power of your oven.  This will soften the squash, and then you halve and seed it.  At this point I add butter and maple syrup into the hole where the seeds had been, and pop it back in the micro for another 5-7 minutes, or until the flesh is very soft and hot. 

I like to serve the halves in their skins, cut side up, one half per person.  This way everyone can have their own.  Alternatively, the flesh can be scooped out and mashed to create a healthy, high fiber, low carb alternative to mashed potatoes. 

Acorn Squash with Maple Syrup

Serves 4

2 medium acorn squash, pierced all over with a fork

2 tablespoons butter

4 tablespoons maple syrup

Salt to taste

Place the whole, pierced acorn squash in the microwave on “high” for 7-10 minutes per squash.

Once slightly softened, cut in half and remove the seeds.

Place cut side up on a microwave safe plate and add butter, maple syrup and salt.

Place back in the microwave for 5-7 minutes per squash.  When finished, the squash should be very soft and hot. 

Serve in skins or remove flesh and mash.

So, it is finally time to make my applesauce!  We picked our apples, I bought a shiny, new food mill, and now I’m ready to roll!  I had already hauled out my great big stock pot, in which I planned to slowly stew my apples.  But as I was sorting through boxes of cookbooks I’d collected for my annual charity cookbook sale, I came across a book on slow-cookers.  I had one of Oprah’s “aha moments” and decided to forgo the stock pot for my crock pot!  Why not?  I could just toss in the apples, leave them there, and not have to worry about leaving my stove on for hours (because that always sets off the gas alarm in my kitchen, and with young kids, I don’t like the idea of a flame being on for so long). 

As mentioned in my previous post, the beauty of a food mill is that no peeling or coring is required before cooking the apples.  Simply cut them in half (or quarters if the apples are particularly large), and place into the crock pot with a little water or apple cider.  After a few hours, the apples will break down and become very soft, at which point they go into the food mill.  With a few (dozen) turns of the crank, smooth, delicious applesauce streams out of the base of the mill, leaving all the seeds, fibrous core, and skins behind.  At that point you may add sugar, but I found the batch I made didn’t even need it…so be sure to taste before adding any sweeteners. 

So what if you don’t have a food mill, and don’t want to shell out the cash for one?  No problem!  It will take a bit more prep time, but you’ll get the same result.  You’ll need to peel and core each apple before adding it to the slow cooker.  It will require slightly less cooking time since the heat doesn’t have to work through the skins and cores.  Once the apples are softened, you can use a potato masher, food processor, or even a big fork (for a chunkier result)  to finish the dish. 

Crock-Pot Applesauce

Makes about 4 cups

8 medium apples, cut in half

3/4 cup water or apple cider

Sugar (optional)

Cinnamon (optional)

Place all ingredients in a slow-cooker and set temperature to high.

Allow to cook for approximately 3 hours, or until apples are very soft and hot.  You may want to stir the apples around a couple times during cooking.

Place a food mill over a large bowl.  Transfer the apples, a little at a time, to the food mill and process until all the apple pulp has been pressed through the sieve.  Repeat until all apples have been processed.

Test the applesauce for sweetness, and add sugar, ¼ cup at a time until desired sweetness is reached.  Add 1-2 teaspoons of cinnamon if desired.

I have had my ups and downs with coleslaw over the years.  As a kid, I loved it.  As I grew, I developed a distaste for any “white” salads found at the deli counter…macaroni, potato, and yes, coleslaw.  While you still couldn’t pay me to eat traditional macaroni salad (the one with the elbow macaroni and tons of mayo), I’ve scaled back my aversion to certain potato salads and yes, coleslaw.

These days, slaw has gotten all fancy on us!  The cabbage/carrot/mayo version is still widely available, but also gaining in popularity is broccoli slaw, jicama slaw, and apple slaw. They are studded with extras like dried cranberries, pecans, cilantro, and figs.  Cookout buffet tables rejoice (cue the Halleluiah chorus here)!

I love color on my plate, so it was natural for me to be drawn to purple cabbage.  It is crunchy and delicious, and makes an excellent base for a beautiful coleslaw.  The best part is that it can be found pre-shredded in bags in the produce section, saving you lots of extra time in the kitchen.  When combined with shredded carrots (which can also be purchased prepared), fruit, nuts, and a sweet dressing, the result is far cry from that stuff at the deli.

In this particular recipe, I call for the orange to be “supremed”.  This is a cutting technique used to separate the orange flesh from the outer rind, white pith, and membranes.  I’ve included a video below which I found online at ExpertVillage.com to demonstrate how to supreme.  It is actually not difficult to do, but does take a little time.  If you aren’t feeling in the mood to fuss, just substitute a small can of mandarin oranges drained from their juices. 

I also chose a prepared raspberry dressing to simplify this recipe.  A raspberry vinaigrette would work equally as well, but is a bit less “creamy”.  If you find a dressing that already includes poppy seeds (which some raspberry varieties do), then just omit the poppy seeds listed in the recipe. 

Purple Coleslaw with Orange Supremes

Serves 4-6

10 oz pre-shredded purple cabbage (about 4 cups)

10 oz pre-shredded carrots (about 2 cups)

½   cup almonds

1 orange, supremed ( Watch video:  How to Supreme an Orange)

½ cup prepared raspberry salad dressing

1 tablespoon poppy seeds

Salt & pepper

Toast the almonds in a 375 degree oven for approximately 7-10 minutes (watch them carefully so they do not burn!).  Alternatively, you may toast them on the stovetop in a dry pan over medium heat until golden.  Remove from pan and roughly chop.  Set aside.

In a large bowl, combine shredded cabbage, carrots, and almonds, and toss with the dressing to evenly coat.

Add the orange supreme pieces and the poppy seeds, and gently mix to combine. 

Serve at room temperature.

I usually think of “corn season” as coming to a conclusion at the end of August.  By September I remember my parents always commenting that it was “past prime”in upstate New York.  Well, here in Connecticut I’m still getting lots of fantastic fresh corn from the farmers markets!  Because my family loves corn so much, I make sure to get it every week.  This week I’ve been using corn to make lots of variations on this corn salad, but also eating it right on the cob. 

Recently, I was at a restaurant which served corn-on-the-cob on the side of a wonderful clam bake.  Usually, restaurant corn-on-the-cob is overcooked from being kept warm in big pots of hot water for way too long.  Then it is lathered with way too much butter, making it a mess to eat.  Not this restaurant’s corn—it was expertly cooked and served right away.  The butter was lightly brushed on, and then it was sprinkled with grated parmesan cheese and a touch of Ancho chili powder - not chipotle chili powder as I erroneously reported in a previous post.   Yup— I realized that error after a lip-burning corn experience fit for someone with a mouth far more tolerant than my own.  Note to self:  Ancho chilies=3,000 units of heat.  Chipotle chilies=15,000 units of heat.   Sometimes my brain interchanges those two peppers—but my mouth certainly did not. 

Ancho chili peppers are a mild chili that lend great color and a somewhat sweet flavor to Mexican-inspired dishes.  You can buy them whole and dried (and can reconstitute them in hot water then chop), or you can purchase the ground variety.  I always keep a jar of ground Ancho chili powder on hand which I add to stews and chilis.  It is readily available in the dried spice aisle of most grocery stores.

Chipotle peppers are much hotter, and can be found whole and dried, ground, or canned in “adobo” sauce (a tomato based sauce).  They are very smoky in flavor, and add a nice kick to whatever you’re cooking.  They are most commonly found in Mexican and southwestern cuisine.   You can certainly sprinkle ground chipotle pepper on lots of dishes (like the corn), but shake sparingly or else you’ll end up running for the water pitcher.

Give your corn a little kick—- Ancho for the mild-mouthed cooks, and Chipotle for the spicier set!

Corn on the Cob with a Kick

Serves 4

4 ears of corn, husked

1 tablespoon sugar

2 tablespoons of butter, melted

½ cup grated parmesan cheese

Sprinkle of ground Ancho chili pepper

 Bring a large pot of water to a boil.  Add sugar to water, and then add corn cobs.

Cook for 7-9 minutes (depending on desired consistency— less time for crunchier corn, more for chewier)

Remove from pot, drain off excess water, and lightly brush with melted butter.

Sprinkle generously with parmesan cheese and a touch of chili powder.

Serve immediately.