seasonal, modern, exuberant
Peppers come in all shapes, sizes, colors and flavors. They are truly some of Mother Nature’s most succulent little gifts. Piquillo peppers prove the point to perfection!
These lipstick-red Spanish peppers are a specialty of Lodosa, in northern Spain. They’re harvested at their peak, then fire-roasted, hand-peeled and jarred in their own juices. All of this hard work yields peppers that are delightfully tangy and sweet, with a mellow smokiness to them.
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This classic Provençal sandwich, which means “soaked bread” in the ancient Nice dialect, is nothing more than a Salade Niçoise served between two pieces of bread. In the old days it was considered to be a humble food, made with ingredients that every household would have on hand.
But today Pan Bagnat is fashionable fare. And for good reason: it makes an extraordinarily delicious and satisfying meal.
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What is it about melted cheese? Just about anything oozing with melted cheese tastes delicious – like melted mozzarella on a flatbread pizza; sweet, nutty asiago in a luscious mac & cheese; or earthy fontina in an unbearably sinful fondue with chipotle and tequila.
But perhaps the simplest recipe – the most adored of all – is the grilled cheese sandwich. When prepared with a crusty bread and stuffed with a cheese that melts to perfection, it is essentially irresistible.
Here, this beloved sandwich takes on a gourmet twist. The secret ingredient: Garlic confit!
When garlic is gently poached in olive oil, it becomes sweet, with a subtle flavor. The cloves become so soft that you can spread them on your toast – or in this case, in your grilled cheese sandwich.
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July 4th is around the corner and unbelievably, a couple of sunny days are on the forecast. After four weeks of solid rain, I’ll finally be able to grill! I must say I can’t wait…
These spicy burgers will be on the menu, along with fresh corn, grilled in their husks, and a mix of baby greens from our local Farmers’ Market.
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