But with fall arriving full-force, we weren’t willing to give up swordfish for the season. This version was grilled, but on a tabletop grill. We served it with some blue fingerlings and steamed carrots, topped with a peach-pear salsa tossed in a mustard vinaigrette.
We grilled a regular grocery store Ontario pork chop (from Valu-Mart, down the street). It would be nice to do butcher shop chops every day, but it’s hard on the budget, so we do that as often as we can. These were dusted with a little bit of ground coriander.
On the side, we served cauliflower from the East York Farmer’s Market, and a grilled tomato topped with ermite cheese from Quebec. The tomato was fresh from our neighbours’ garden – even closer than the farm! The cauli came from the East York Farmers market. Go farmers!
Last week I tweeted about the cucumber watermelon salad we were making – some folks wanted a recipe. It’s not much of a recipe, really, but here it is:
Peel some English cucumber and cut into thick chunks. Cube some watermelon about the same size, and remove the seeds. Place these in a bowl.
In a small prep bowl, whisk together 15ml (1T) olive oil and 30ml (2T) cider vinegar. Drizzle this over and give it a toss. Grind on a few good grinds of pepper. Then julienne some basil leaves and sprinkle over the top. We’re lucky enough to have lots of fresh basil growing on the urban farm, but it’s plentiful in stores right now, or in farmer’s markets.
Put the whole thing in the fridge until it’s well-chilled. It’s a sure-fire solution to cool you off on a sultry summer day.
No time for food styling, it’s coleslaw time! This is an ultimate summer dish because it’s cool, crunchy, and fast to make on a hot day. Given that we’ve been having record high temperatures for weeks on end, that’s vital!
Moreover, the great thing about coleslaw is that it only takes a few ingredients, usually easily available. In our case we went to Kelly’s Fruit Market and Plank Road Market for a cabbage and some carrots. We could have hand-grated, but in this case we used a food processor to shred them together. Then we mixed in a generous dollop of mayonnaise. (Disclaimer alert: the mayo wasn’t walkable, exactly. We walked to a store in France and we walked it home in our suitcase. It’s from Maille, the famous mustard people. And it’s full of egg-y goodness, just like mayonnaise you’d make yourself, if you had time. We also gave a good splash of white wine vinegar, and a liberal shake (probably a teaspoon, for a bowl this size) of celery seed. That’s it. Stir it all together, let it stand for a few minutes in the fridge (or longer if you’d like) for the flavours to develop. We served it with the amazing halibut in yesterday’s blog, and it was a big hit.
Baked potatoes are nice. And all sorts of side dishes are great. But there are lots of days when you just want to put something on the grill, slice up some tomatoes (maybe dress them up “Jamie style”) and eat.
When that happens, we fall back on the “BBQ Potato Thing” as a real go-to dish. This recipe originally came from our friend Helena, but it’s been changed and adapted a bit over the years.
Start with two large pieces of foil, laid out on the counter in a cross (probably about 24″ long, each).
Onto these, slice up some red potatoes, skins on, about 1/4″ thick. (Peel them if they’re unsightly old potatoes!). I use one potato per person. Add a sliced onion (or two, as you like) and a diced bell pepper (or two, depending on the number of people. Give it a good grinding of pepper, and a little salt. Toss in chopped herbs if you have some (the other night, when we took this photo, we used tarragon). Drizzle with olive oil – not too much, maybe a couple of tablespoons at the most.
Toss this together, then wrap – fold one piece of foil and roll the ends together, then use the other piece and do the same, the opposite way, to form a strong package.
Put this on the gas grill while you’re preheating, turning once. Leave it on the grill while you prepare some chops or chicken breasts, turning occasionally. By the time the meat is done, the Potato Thing will be, as well – and when you serve it up, it will look like you worked a lot harder than you did.
These delicious tomatoes are prepared using an adaptation of Jamie Oliver’s recipe. However we were short on basil, and despite his assertions, we like ours using way less salt and just a tiny sprinkling of oil. But the method is awesome and never fails to transform any tomato – a delicious, colourful collection, or even a few halved cherry ones, into a delicious side dish.