Simply Stated

The Great Grill Debate

lygeia_grace — Thu, 25 Jun 2009 09:44:42 -0400

Gas or charcoal? For every person who extols the rich smoky char unique to a charcoal grill you’ll find another equally passionate about the convenience of a gas one.(“Just turn it on and cook.”) For years I have been in the charcoal camp. Filling a chimney starter, lighting the fire, and raking coals were all par for the course and complaining about them seemed as useless as griping about having to tie one’s shoes or brush one’s teeth. They were just something you did. But after a spectacular dinner at Real Simple food director Allie Clapp’s house on Monday, I’m beginning to have serious second thoughts. She served a juicy boneless leg of lamb expertly cooked by her husband, who minutes earlier had simply moseyed into their back garden and flicked a switch on a Weber gas grill. The ease of cooking over gas has never been so seductive.

Of course, my change of heart comes at the precise moment my husband has begun talking about his dream of cooking over wood—a process even more primitive and labor-intensive than using charcoal. To aid his quest, he's started reading Francis Mallmann and Peter Kaminsky’s paeon to wood grilling, Seven Fires: Grilling the Argentine Way (Artisan). That, coupled with the abundance of fallen trees near our house (the result of last winter’s savage New England ice storm), makes me believe I’ll be eating apple wood grilled pork chops sooner than I think. Maybe convenience is overrated after all.

Gas, charcoal, wood? Where do you fall in the grill debate?

How Do You Take Your Coffee?

lygeia_grace — Wed, 24 Jun 2009 08:16:23 -0400

As far as hot button issues go, coffee preferences rank pretty near the top. French press or drip, black or with Equal, Dunkin' Donuts or Starbucks: The way people enjoy (or even fetishize) their morning cup of joe is very revealing and elicits passionate conversation. For those of us who don’t drink coffee, however, the fervor is sometimes baffling. But this weekend I enjoyed a coffee drink that made me more sympathetic. Driving through Rhode Island, I had my first Coffee Milk, the official drink of The Ocean State. A tall glass of cold milk with a generous shot of coffee syrup (preferably Autocrat), it’s like chocolate milk on overdrive—addictively good but creamier and more bracing. “That’s not real coffee,” java lovers will likely say. And I can’t really argue—coffee is only the fourth ingredient in the syrup. But it is delicious. I think of it more as a gateway coffee drink, where I get to enjoy all of the smoky, toasty flavor of the beans without the bitterness (or buzz). And for now, that’s good enough for me.

Have you tried coffee milk? What’s your morning coffee ritual?

(photo: Tina Rupp)

Pantry Essentials for Quick Summer Meals

lygeia_grace — Wed, 17 Jun 2009 08:23:14 -0400

In the summer I spend my weekends in a tiny town in Massachusetts. I look forward to it because I can finally escape my city kitchen and make meals in a room larger than a shoe box. Plus, I get to use a grill, a treat beyond belief for an apartment-bound New Yorker like me. Because the house is miles from a store, I try to keep the pantry and refrigerator well stocked so I can cook several meals without heading out for last-minute provisions. Here are some of my essentials:

-Red Onions—-For grilling with fruit, topping sandwiches, and adding to corn salad (Ina Garten’s recipe is my current favorite)
-Sturdy Herbs like Rosemary and Thyme—-They last in the refrigerator for a couple of weekends.
-Pizza Dough from Trader Joe’s –- I freeze and defrost them as needed on Sundays for pies topped with whatever leftovers I have from dinner on Friday and Saturday.
-Shredded Mozzarella—-The low-moisture (AKA not “fresh” variety) keeps decently in the freezer for my weekly pizza pies.
-Herbs de Provence Sea Salt—-a luxury a friend brought from Fouquet in Paris. I use it to season pork chops, steak, and lamb on the grill. The little bit of herbs make all the difference.
-Italian Tuna in Olive Oil—It’s so rich and flavorful there’s no need to use mayo. Olive oil and vinegar are enough. (Bumblebee recently came out with a decent domestic version.)
-Cannellini Beans in a can—-I rinse them before adding them to pasta, salads, and tuna.
-Olive Tapenade—-A tasty shelf-stable spread for crackers and sandwiches.
-Parmesan Cheese—-A hunk keeps almost indefinitely in the fridge and is delicious shaved on grilled asparagus, pan-fried zucchini, and romaine salads.
-Pickled carrots and green beans—An easy last-minute hors d’ouevres.
-Peppermint Tea Bags—-For caffeine-free iced tea.
-Canned Sauerkraut— A cookout essential whenever hot dogs are on the menu.
-Ruffles Potato Chips—-My lazy person’s side dish for burgers and sandwiches.
-Thick-Cut Country Bacon—-I stow it in the freezer for Friday night Spaghetti Carbanaras and Sunday brunch for guests.
-Chocolate Bars—- I love Dagoba’s lavender- and chili-spiked bars for movie nights on the porch.
-Unsalted Almonds—-For hikes.
-Eggs from the Farmers’ Market—They’re so fresh so I don’t worry about leaving them in the refrigerator during the week when I’m away.
-Hard Sausage—-Another long-term staple good for hors d’ouevres and hikes.

I supplement all of the above with chicken and meat from the local country store and whatever vegetables and the occasional pie I can get at the farmers’ market (the only good source for produce in the area). Every weekend I put myself to a test, seeing what new things I can make on the spur of the moment using just what I have on hand. And few things could make me happier.

What pantry and refrigerator staples can’t you live without in the summer?

Do You Like Chopped Salads?

kathleenharris — Thu, 11 Jun 2009 16:57:37 -0400

I always struggle with what to eat for lunch, but lately I have been dabbling in the world of salads. I've been resistant only because salad typically doesn't fill me up. Adding a ton more protein (hard-boiled eggs, kidney beans, grilled chicken) seems to do the trick. What also helped this transformation? I'm a chopped salad convert.

The NY lunch market is overwrought with custom salad places that chop your salad into bite-size pieces (chop't is right across the street from the Real Simple offices). These chopped salads, though delicious, can be a total budget breaker. So I was intrigued when I saw OXO's new Salad Chopper and Bowl. (see picture)

It's a more contained version than using a mezzaluna on a cutting board (which would lead to lettuce and ingredients everywhere in my tiny kitchen).

Part of me wants to try it because I love OXO's before and after pictures....

Spinach & Apple Salad Before

Spinach & Apple Salad After

What do you think: cool new kitchen tool or dust collector?

Have You Ever Heard of This Soda?

kathleenharris — Thu, 28 May 2009 19:21:55 -0400

Here's a crossword puzzle for you. The clue: certain pop. It's 4 letters....it's not Coke... Stumped yet? The answer: Nehi. Have you ever heard of it?

After facing this exact crossword clue, I have now learned (thanks to my father-in-law) that it's a soda from the 1920s that came in grape, peach, root bear, and other flavors. Turns out it was a favorite of Radar's from MASH. It got me thinking about the evolution of soda and all the random and regional sodas out there, like Tab, Vernors Ginger Ale, and Crush.

What's the most unique soda you've ever had? Whether because of its flavor or its obscurity. Admittedly, I rarely drink soda, but mine is probably Boylan's Sugar Cane Soda.

P.S. Out of curiousity: What phrase do you use: Soda? Pop? Soft Drinks?

Photo: woody1778a/flickr.com

Do You Grow Vegetables in Your Garden?

lygeia_grace — Wed, 27 May 2009 11:42:52 -0400

I am not a gardener. Fortunately, the other people in my family are the good earth types, willing (and happy) to spend hours clearing weeds and digging in the dirt. This year, we’ve decided to try growing produce. After a disappointing trial with beefsteak tomatoes a couple of years ago, we’re starting very simply. Here’s what I’m hoping to harvest from my backyard in the coming months:

Kirby cucumbers (lots of them—I bought 16 seedlings at the farmers' market)
Zucchini
Watermelon (my daughter’s addition)
Oregano
Chives
Scallions
Dill
Radishes
Cherry tomatoes (hopefully easier than large tomatoes)

It’s a pretty ambitious list, considering I only get to the garden on weekends. But even a yield of a couple of cucumbers would make me incredibly happy. There are few things tastier than eating food you have picked yourself. The only thing that competes is enjoying food a friend has picked for you. (See photo above of the asparagus Heath, an RS Art Director, gave me from his garden last spring.)

What have you planted in your garden this year? Are you a vegetable grower or are flowers more your style?