Milky sweet burrata is the crowning touch on this smoked barley-charred tomato salad.
If you’re a pyromaniac when it comes to cooking, this new cookbook is surely going to stoke your desire to light things up.
“Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker” (Ten Speed Press) is not only a cleverly titled cookbook, but a very creative one, too.
The book, of which I received a review copy, is by Austin-based Paula Disbrowe, a grilling expert and veteran cookbook writer.
There are 100 recipes included. What’s really fun is that most go way beyond the norm of just throwing a steak or piece of chicken on a grill or in a smoker. Instead, Disbrowe really opens your eyes to possibilities you may never have even considered.
Just get a load of recipes such as “Smoked Arbol Honey,” “Dirty Martini with Smoked Castelvetrano Olives,” “Smoked Onion and Cheddar Tart,” Beef Tenderloin with Smoked Garlic Aioli,” and “Burnt Marshmallow Krispies.”
With its luxurious cream center that spills out of a ball of mozzarella, burrata is one of my favorite cheeses. So I just had to take a go at “Smoked Barley with Blistered Tomatoes & Burrata.”
Is it really worth it to set up a smoker and spend about 35 minutes to smoke barley grains?
Lamb steaks, barley, apricots and pistachios make this a one-dish wonder.
Since I do most of the cooking in my house, my husband graciously rolls up his sleeves for dish-washing duty.
Even so, he would be more than thrilled if the entire dinner could be made in one pot.
Yes, salad, roast chicken and apple pie all out of the same pan. Or jasmine rice, stir-fried pork, and ginger panna cotta all from the same pot.
That’s not gonna happen. But I will say we are both loving this latest craze of one-pan or sheet-pan cooking. For the cook, it’s a simplified way of getting dinner on the table. For the dish-washing spouse, it makes for a lot less clean-up afterward, too.
“Dinner’s in the Oven: Simple One-Pan Meals” (Chronicle Books), of which I received a review copy, exemplifies that philosophy. The book is by Rukmini Iyer, a former lawyer turned food stylist and food writer.
The cookbook is filled with recipes for one-pan dishes, with everything from “Olive & Pine-Nut Crusted Cod with Roasted Red Onion & Cherry Tomatoes” to “Paprika-Roasted Corn with Scallions, Feta & Lime” to “Rhubarb & Ginger Oat Crumble.”
Ever since dining at AQ Restaurant in San Francisco last year where I enjoyed it for the first time, I’ve been rather fixated on barley risotto.
Oh, don’t get me wrong; I still adore the traditional version made with tender yet toothsome short-grain Italian rice.
But when it’s made with barley, it takes on a whole different personality — heartier, chewier and with a more roasty-toasty flavor.