Crown Verity: Cook Your Favorite Oven Recipe On The Grill. Here’s How.

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TURN YOUR GRILL INTO AN OUTDOOR OVEN

Your oven cooks using indirect heat. Your grill uses direct contact heat. To turn your grill into an oven, you still want to heat the grill but, because you’ll be using it differently, you shouldn’t turn all the elements on. This effectively creates a baking/convection environment. It also leaves a place for you to put the food so it doesn’t touch a direct heat source. Which elements you prefer to use are up to you: some prefer to the inside burners while others like to turn on the outside ones instead.

Another must-do is to set your grill temperature 25 degrees F higher than what is called for in your recipe. This is because grills lose heat faster than an oven when the lid is opened. That extra little bit of heat will help compensate for it. And speaking of opening the lid, try to avoid unnecessary “peeking” since this will definitely affect your grill’s ability to cook evenly and will add to the length of time needed to finish. (Tip: If you’re using a baking sheet, a layer of foil between the sheet and the grill may help reduce scorching.)

TRY STEAMING OR POACHING

Yes, your grill will do this beautifully for you. While there are veggie trays and steam pan accessories available for some grills, you can steam or poach on virtually any grill using a foil packet. Lay a large sheet on a flat surface. Place your ingredients in the centre then pull one side over to the other, roll the edges together to seal and fold the remaining side in to close. It’s recommended that you not seal this too tightly as there will be expansion during the steaming process.

GRILLED VEGGIES ADD A NEW DIMENSION TO SALADS

Don’t be limited by the kinds of vegetables you do on the grill. Sure, there are the go-to veggies that are top performers like carrots, potatoes, corn, tomatoes and the like. But when you use your grill as your oven, it opens up a whole host of possibilities – options that your oven simple can’t offer. For starters, try amping up your greens. Have you tried grilling vegetables like cabbage or romaine? It’s the same as grilling corn or zucchini – just cut the head half, grease lightly with olive oil and place cut-side down on the grill for about five minutes.

SO MANY OPTIONS, SO MANY WAYS TO GRILL

Pizzas? Quesadillas? Yes, and more. Your outdoor grill can do just about anything that your indoor grill can – and then some. Your pizza stone will work just as well on your grill as it will in your oven. Quesadillas are another tasty surprise that you might not have thought about before. Desserts? Absolutely. There’s grilled watermelon, fruit kebabs, cobblers, even pies.

There really is no limit to the delicious possibilities that open up when you adapt a favorite recipe for the grill.

Blue Star Recipe: Spice Rubbed Pork Chop with Polenta & Romesco

When Chef Bobby Flay was designing his home kitchen he wanted to create a space that would rival what he can do in his restaurants.  That is why he chose the professional-level power and performance of the BlueStar Platinum Series for his NYC home.  From the searing 25,000 BTU burners to the extra-large convection oven that can fit a full-size sheet pan, he says his 60” gas range is the closest thing he can get to a professional range at home.

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Bring the flavors of the Mediterranean into your kitchen with this Spice Rubbed Pork Chop with Polenta and Romesco Sauce recipe from Chef Bobby Flay’s New York City restaurant Gato.  This recipe is big on flavor thanks to its unique spice blend.

 

Spice Rubbed Pork Chop with Polenta & Romesco

Serves: 4

Romesco

  • Olive oil
  • Canola oil
  • 3 large roasted red peppers, peeled, seeded and chopped, drained and patted dry
  • 1/3 cup marcona almonds
  • Ciabatta bread, cut into small cubes
  • 1/4 cup golden raisins, soaked in water and drained
  • 2 ancho chiles, soaked in hot water, drained, stems and seeds removed
  • 4 plum tomatoes
  • 5 cloves garlic
  • 3 tablespoons red wine vinegar
  • Honey
  • 2 teaspoons harissa paste
  • 2 teaspoons Calabrian chile puree
  • Kosher salt and freshly ground pepper
  1. Heat a few tablespoons of oil in a large saute pan over high heat.  Add the peppers, cook until lightly golden brown, and remove to the bowl of a food processor.  Add more oil, fry the almonds until golden brown, and remove with a slotted spoon to food processor bowl with peppers.  Continue frying each ingredient separately and adding to the bowl up until the garlic cloves.
  2. Add the vinegar, honey, harissa and Calabrian chile paste and process until smooth.  Add more olive oil if needed and season with salt and pepper.

Polenta

  • 3 cups homemade chicken stock or mushroom stock or low sodium canned chicken stock
  • 1 cup whole milk
  • 2 teaspoons kosher salt
  • 1 cup medium grind polenta
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 cup romesco sauce, recipe above
  • Freshly ground black pepper
  1. Bring stock and milk to a boil in a large saucepan over high heat, add the salt.  Slowly whisk in the polenta and continue whisking until it begins to thicken.  Lower the heat to medium-low and continue to cook, stirring occasionally until thickened and soft, about 25 minutes, adding more stock or milk if needed.
  2. Remove from heat, stir in the cheese and fold in the romesco.

Gremolata

  • 1/4 cup finely chopped parsley
  • 1 large clove garlic, finely chopped to a paste
  • Olive oil
  • Finely grated zest of lemon
  • Finely grated zest of orange
  • Kosher salt and pepper
  1. Combine in a bowl and season with salt and pepper

Spice Rubbed Pork

  • 3 tablespoons Spanish paprika
  • 3 tablespoons ground cumin
  • 3 tablespoons ground dry mustard
  • 3 tablespoons light brown sugar
  • 2 tablespoons ground coriander
  • 1 1/2 tablespoons ground fennel
  • Kosher salt and freshly ground black pepper
  • Canola oil
  • 4 pork chops
  • Chervil leaves, for garnish
  • Chive oil, for garnish
  1. Combine the spices in a small bowl.  Remove the pork from the refrigerator 30 minutes before cooking.  Season the pork on both sides with salt and pepper and rub one side with the spice rub.
  2. Heat a few tablespoons of the oil in the pan over high heat until almost smoking.  Put the pork in the pan, rub side down and cook until a crust forms, about 4 minutes.  Turn the chops over, reduce heat and continue cooking to medium-well doneness, about 5 minutes longer.  If pork is thick, finish in a 400 degree oven for about 8 minutes.  Remove to a cutting board and let rest for 5 minutes before cutting.
  3. Add polenta to plate, then place pork chop on top.
  4. Place dollop of romesco sauce on top of the pork chop.
  5. Garnish with gremolata, chive oil and chervil.

GE Recipe: Apple Cranberry Crisp

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INGREDIENTS:

6 cups peeled, thinly sliced apples

1 cup dried cranberries

¾ cup packed brown sugar

¼ cup water

1 tablespoon orange juice

1 tablespoon grated orange rind

½ cup all-purpose flour

⅓ cup packed brown sugar

⅓ cup quick-cooking rolled oats,

uncooked

½ teaspoon cinnamon

¼ cup butter

METHOD:

Combine apples, cranberries, ¾ cup brown sugar, water, orange juice and orange rind; spoon into an 2-quart oblong or 8-in square baking dish .

Combine flour, ⅓ cup brown sugar, oats and cinnamon.

Cut in butter with a pastry blender or fork until crumbly; sprinkle over fruit.

Cook according to your Advantium model’s cooking settings.

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Cook with Fisher & Paykel: Curried Tomato Soup

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I first stumbled across a version of this curried tomato soup on Heidi Swanson’s 101 cookbooks.  It is one of those dishes I find myself making again and again.  Its quick to throw together, packs lots of flavour and can be finished in lots of ways to mix it up – add a poached egg or serve over cooked brown rice (or both!) to make a meal out of it; serve up with warm roti for dipping; add a big dollop of tangy natural yoghurt; toasted cashews – all delicious!  The topping outlined below though has got to be my absolute favourite – toasted mustard seeds, curry leaves and chili provide an intense flavour punch, perfectly balanced by the relative sweetness of the tomato-based broth.

The original recipe is lighter on coconut milk, but I like to make this super creamy and with added fenugreek and curry leaves to the soup base.

 Ingredients

SERVES 6-8
  • Soup
  • 2 large brown onions, finely diced
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 tsp salt
  • 2 dried red chilies, crumbled
  • 1 tsp dried fenugreek leaves
  • 1 sprig curry leaves, leaves pulled from stem and roughly chopped
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 x 400g cans crushed tomatoes
  • 2 x cans of water
  • 1 x 400g can coconut milk
  • Topping
  • 2 tbsp oil
  • 2 tbsp butter
  • 1 red onion, finely sliced
  • ½ tsp salt
  • 2 sprigs curry leaves, stems discarded
  • 4 dried red chilies, finely sliced
  • 2 cloves garlic, finely sliced
  • 1 tsp black mustard seeds

 Directions

  • Soup
  • 1. Melt butter in a medium-sized saucepan over a medium heat. Add onions, salt and chillies, and cook for 10-15 minutes until onions are sweet and translucent.
  • 2. Add fenugreek, curry leaves, curry powder, cumin and coriander, and cook for a further 2 minutes, until fragrant.
  • 3. Add canned tomatoes and water and bring to a simmer. Cook for 20-30 minutes.
  • 4. Lastly stir through ¾ can coconut milk (reserve ¼ cup to drizzle over soup when serving).
  • Topping
  • 1. Melt butter and oil in a large frying pan over a medium heat.
  • 2. Add onions and cook for 10 minutes to soften.
  • 3. Add chilies, garlic, curry leaves and continue to cook for further 5 minutes until curry leaves begin to crisp up.
  • 4. Lastly add mustard seeds, turn up heat to high and cook for just a couple of minutes until seeds begin to pop. Stir to prevent catching.
  • Serve immediately on top of soup, drizzled with remaining coconut milk.
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 This blog was originally found on the Fisher & Paykel Blog. 

KitchenAid: Lunchbox Love for Back to School

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Every year it’s the same: just when you get into the flow of summertime, it’s time for the kids to head back to school again. When the first school bell rings in this new educational year, make sure their lunchboxes are filled with a little something special to remind them just how much you love them. Here’s how to send a little love to school every day.

Banana Kiss in the Middle Cupcakes Recipe

How to Send a Little Love to School

Ready to fill those lunchboxes with love this year? Here are a few easy ways to send the love with your little ones:

Write on the napkin – A little napkin message can mean so much. Even a simple “Love you!” can be extra special.

Pack a favorite drink – Maybe chocolate milk isn’t right for every day, but surprise them with a chilled shelf-stable carton (don’t forget the ice pack!) once in a while if they love it. Or whatever drink they adore.

Cut that sandwich into a heart – I know: cutesy food can create cavernous pits in the stomachs of moms. But this? It’s really super easy – and all you need is a big heart-shaped cookie cutter. Once the sandwich is made, cut it into the shape and pack away. Easy, right?

Send a Kiss (and maybe a Hugs too) – I totally co-oped this idea from the mom of one of my son’s kindergarten classmates. Every day she included a Hershey’s Kiss in his lunchbox so he’d know she was thinking of him (melt!). Though I don’t do it every day, I surprise the kids with Kisses now and then.

Include a special treat – Who doesn’t smile and feel loved when they get a super tasty treat?

These no-frosting-needed moist banana cupcakes have a surprise in the middle: A Hershey’s Kiss! Don’t worry – it keeps its shape when baked. But if you must frost, go chocolate.

Banana Kiss in the Middle Cupcakes Recipe

These cupcakes are a cinch to make, especially with a KitchenAid® Stand Mixer – it whips up the batter in no time.

Banana Kiss in the Middle Cupcakes Recipe

 

Banana Kiss in the Middle Cupcakes

Makes 12 cupcakes

INGREDIENTS

2 overripe bananas, peeled
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup all-purpose flour
1/2 cup packed light brown sugar
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
12 Hershey Kisses, unwrapped

DIRECTIONS

Preheat the oven to 375 degrees. Line 12 muffin cups with liners and set aside.

In the bowl of a KitchenAid® Stand Mixer, combine the bananas, egg, milk and oil. Using the flat beater, mix on medium for 1-2 minutes, until well combined. Some banana chunks may remain

In a medium mixing bowl, sift together the flour, sugar, baking soda, baking powder and salt.

With the stand mixer running on its lowest speed, add the dry ingredients to the wet ingredients a little at a time until just combined. Divide the batter evenly among the cupcake liners. Press a Hershey Kiss into the center of each cupcake, pressing to completely envelope it in batter. You may need to coax a little of the batter over the very tip.

Bake for 18-20 minutes, until golden brown. Transfer to a wire rack and cool completely.

Enjoy! Leftovers can be stored in an airtight container for up to four days.

Banana Kiss in the Middle Cupcakes Recipe

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Looking for more ways to send a little love to school? These recipes are perfect:

 

 

 

Note: This blog post was previously posted on the KitchenAid Canada Blog