Two quick threes

Here are two quick 3 ingredient recipes.

Cabbage * Onion * Carrot
Otherwise know as coleslaw...
Grate all three either using a box grater or the grater attachment on a food processor.
Make a dressing using about 2 parts white or red wine vinegar to 1 part oil. Season with salt and pepper. Let sit for at least an hour before eating.

Corn * Edamame * Onion
Grill the corn and onions. Meanwhile cook the edamame according to the package. Toss everything together with a splash of lime and extra virgin olive oil and season with salt and pepper.





I served these as sides with quesadillas.

Grilled Flat Bread

What better way to celebrate summer than some grilling. There is nothing like hot flat bread right off the grill, with the nicely charred outside and light fluffy inside.

I used a naan recipe with a few simple modifications from this awesome Indian cook book.

Grilled Flat Bread
500 g (4 cups ) flour, I used 400 g white, 100 g wheat
1 1/4 cup milk, warmed slightly
2 tsp yeast
1/2 tsp baking powder
1/2 tsp salt
1 egg
1 Tbs butter, melted
1 Tbs garlic oil
3/4 cup yogurt
2 -3 cloves garlic

Mix the yogurt, egg, oil, butter and garlic.



In a large bowl mix the flours, salt, baking powder. In a small bowl mix yeast with a little milk.



Now mix everything together to form a single mass. Turn onto a flour surface a knead a few minutes. Let rest about 15 minutes, then mix a few more minutes.



Form into a ball and place into a lightly oiled bowl. Cover with plastic and let rest until double, at least an hour, maybe more.




After resting, turn onto floured work surface.



Divide into even sized portions. I like using a scale to keep them all about the same size.




Let rest while heating up the grill. Just before you are ready, stretch out the dough. It is better to use your hands rather than a rolling pin as this can make the dough tough. Brush with oil.



Place the dough straight onto a hot grill. After a couple of minutes the outside will char slightly and will be easily flipped. Brush with oil before flipping.



Cook on second side for a few minutes. You can drizzle a little more garlic oil on after removing.

Grilled Pizza

Grilling pizza is a great easy way to make super tasty pies. The smokiness of the grill ads a wonderful flavor, and the high heats allows you to cook several pies fairly quickly, great for a group.

Here I made two pies, one with a cooked tomato sauce and fresh mozzarella that were marinated in pesto.




The second one with white beans, balsamic onions and buffalo mozzarella.




The big trick with grilling pizza is to have everything ready and close by. Cook the dough on one side for about 3 -5 minutes, then when you flip it, put the toppings on as fast as you can, so you can close the lid. This will trap the heat and cook the cheese.

Grilling again...sort of

So many of you will know that I have been without a grill (or at least a working one) for several years now. Because we don't eat meat, it has not been that much of a set back. I have also relied on cast iron grill pans, which work wonders. But in my obsession to make great pizza, I decided that grilling or at least some crazy combination of grilling and stones would due the trick.

Spring is here and the farmers market has opened again. Last week, I picked up some great asparagus and great looking mushrooms. I topped these with a simple dressing of Italian seasoning, salt and pepper and balsamic and EVOO.



I figured I would go all the way and use real charcoal... the only issue was I didn't heat up enough charcoal to cook my pizza, live and learn.


I just simply grilled the veggies.


And topped it with Parmesan.


Luckily I had a hot oven, and was able to make the pizzas in the oven. Here is a caramelized onion with hots.