From Seed to Sizzle with Garden & Grilling Cookbook

Cooking Tools,How-To,In Season,Summer
July 11, 2012

Grown fresh, picked at peak and cooked everyone's favorite way--on the grill

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Gardening and grilling go together like summer and sunglasses.

Vegetables thrive in grilling weather, when warm temperatures develop their natural sugars. Grilling makes food taste great by caramelizing natural sugars. Now one cookbook brings the two together.

The Gardener and the Grill by barbecue queens Karen Adler and Judith Fertig starts with the harvest and applies a little heat and a little seasoning to create fresh food with all the appeal of grilling and all the flavor of homegrown produce.

With the right rub, drizzle, dressing and marinade, all the good things from the garden– asparagus, squash, peppers, eggplant, cauliflower, beans and tomatoes—(especially tomatoes) go from simple to special.

Techniques bring a wider range of flavors to fresh vegetables and fruits, even herbs. The barbecue queens (bbqqueens.com) grill, stir-grill, smoke and plank as well as traditionally grill the ingredients.

All it takes is a garden and a fire. Try a grilled green tomato sandwich, a wood-grilled pizza or a skewer of sweet little cherry tomatoes tenderized and caramelized with a touch of flame.

The Gardener and the Grill by Karen Adler and Judith Fertig (Running Press, 2012)

By Nicki Pendleton Wood

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Skewered Lemon-Rosemary Cherry Tomatoes

These summertime skewers are wonderful with whatever small ripe tomatoes you can harvest from your garden or gather from the grocers.

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Wood-Grilled Spring Onion, Brie, and Kalamata Olive Pizza

A kiss of smoke deepens and enriches the flavors in this pizza, which goes well with a glass of red wine or craft beer.

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