This appetizer is the essence of simplicity, and yet it is most delicious! The artichokes are first blanched until perfectly tender. Then they’re grilled, along with clumps of oyster mushrooms, both acquiring alluring smoky notes. As a last touch, the vegetables are served with a squeeze of fresh lemon juice and a drizzle of fruity olive oil.
Avocados are spectacular fruits that lend themselves to all kinds of savory dishes (and sweet ones too!). But it’s not often we think of enjoying them grilled.
Whenever we think of Asian ingredients like bok choy, we tend to think of Asian recipes. But I was actually interested in something quite different.
I had two goals in mind – to create a completely original main course with bok choy, and to see what would happen if I grilled this lovely green veggie. That’s how this main course came to be.
Red peppers, zucchinis, balsamic-glazed tofu, shiitake mushrooms and baby bok choy are grilled before being assembled in cheerful napoléons.
The succulent morsels are then drizzled with a spicy scallion vinaigrette, adding a dose of heat as well as zingy, green scallion flavors.
A hearty and protein-filled main course, these grilled vegetable napoléons pack a lot of flavor in every bite – smoky, deep, spicy, robust, crunchy, it’s a carnival for the taste buds!
Who can resist the taste of grilled foods? Smoky aromas make your mouth water, and robust flavors satisfy the most ravenous hunger.
When I was a child, I was the marinade specialist in the family. Every weekend, my father would busy himself in the garden, cooking lobsters in giant pots on an open wood fire. I, on the other hand, would be in the kitchen whipping up marinades and preparing brochettes for the family feast.
Today I still love creating marinades. They can transform even the blandest of ingredients into mouthfuls loaded with powerful flavors.
Smoky… Here’s another powerful flavor that’s inherent to grilled foods – and addictive, too.
That’s how pimentón found its way into today’s marinade. A smoked Spanish paprika that comes in three varieties – dulce (sweet), agridulce (bittersweet and a little spicy) and picante (spicy) – pimentón is the spice most associated with Spanish national dishes like chorizo and paella.