Thai Chicken Salad
By: Williams-Sonoma Grilling & Roasting
2 chicken breast halves, ½ lb each
Salt and freshly ground pepper
½ small head green cabbage
½ small head iceberg lettuce
½ cup unseasoned rice vinegar
3 Tablespoons fish sauce
1/3 teaspoon Asian sesame oil
2 teaspoons sugar
2 Tablespoons seeded and minced Serrano chile
1 small avocado, pitted, peeled and finely diced
½ cup chopped fresh cilantro
Preheat oven to 350 degrees
Place the chicken breast halves, skin side up, on a rack in a roasting pan. Sprinkle generously with salt and pepper. Roast until the juices run clear when the chicken is pierced to the bone with a knife, 30-35 minutes. Remove from the oven and let cool. Remove and discard the skin. Remove the chicken from the bone and cut in ½ inch slices.
Place the cabbage half on a cutting board and, using a large knife, slice it crosswise into the thinnest possible shreds. Measure out 2 cups; reserve any leftover cabbage for another use. Cut and measure the lettuce in the same way. Set aside.
In a bowl, stir together the vinegar, fish sauce, sesame oil, and sugar. Add the chicken and stir to coat with the dressing. Add the cabbage, lettuce and chile and toss to combine. Add the diced avocado and gently turn the salad to distribute the ingredients evenly. Divide the salad among 4 individual plates or bowl. Sprinkle with the cilantro and serve.
Serves 4
Friday, February 12, 2010
Potato and Roasted Garlic Gratin
Potato and Roasted Garlic Gratin
By: Williams-Sonoma Grilling & Roasting
1 large head garlic, about 2 oz
2 cups vegetable broth
2lb russet potatoes, unpeeled, thinly sliced
1 large yellow onion, thinly sliced
1 Tablespoon chopped fresh sage
Salt and freshly ground pepper
¼ cup grated parmesan cheese
3 Tablespoons fresh bread crumbs
Preheat the oven to 300 degrees
Wrap the unpeeled whole garlic head in foil. Bake until the cloves are very soft, about 1 ½ hours. Remove from the oven and set aside. Raise the oven temperature to 350 degrees.
Squeeze the pulp from the garlic cloves into a large bowl. Gradually whisk in the broth. Add the potatoes, onion and sage and toss to coat the potato slices evenly. Press half of the potato mixture into a 7x11 baking dish, forming an even layer. Season generously with salt and pepper and sprinkle with1 Tablespoon of cheese. Top with the remaining potato mixture, and press it into an even layer. Pour the liquid mixture in the bowl evenly over the top. Cover the dish with foil and bake for 1 hour.
In a small bowl, stir together the remaining 3 Tablespoons cheese and the bread crumbs. Uncover the baking dish and sprinkle the cheese mixture over the top. Continue to bake, uncovered, until the potatoes are tender and the crusty, about 50 minutes.
Remove dish from the oven, let stand for 10 minutes, and serve.
Serves 8
By: Williams-Sonoma Grilling & Roasting
1 large head garlic, about 2 oz
2 cups vegetable broth
2lb russet potatoes, unpeeled, thinly sliced
1 large yellow onion, thinly sliced
1 Tablespoon chopped fresh sage
Salt and freshly ground pepper
¼ cup grated parmesan cheese
3 Tablespoons fresh bread crumbs
Preheat the oven to 300 degrees
Wrap the unpeeled whole garlic head in foil. Bake until the cloves are very soft, about 1 ½ hours. Remove from the oven and set aside. Raise the oven temperature to 350 degrees.
Squeeze the pulp from the garlic cloves into a large bowl. Gradually whisk in the broth. Add the potatoes, onion and sage and toss to coat the potato slices evenly. Press half of the potato mixture into a 7x11 baking dish, forming an even layer. Season generously with salt and pepper and sprinkle with1 Tablespoon of cheese. Top with the remaining potato mixture, and press it into an even layer. Pour the liquid mixture in the bowl evenly over the top. Cover the dish with foil and bake for 1 hour.
In a small bowl, stir together the remaining 3 Tablespoons cheese and the bread crumbs. Uncover the baking dish and sprinkle the cheese mixture over the top. Continue to bake, uncovered, until the potatoes are tender and the crusty, about 50 minutes.
Remove dish from the oven, let stand for 10 minutes, and serve.
Serves 8
Garden-Style Eggplant Parmesan
Garden-Style Eggplant Parmesan
By: Williams-Sonoma Grilling & Roasting
For the sauce:
2 Tablespoons olive oil
2 cloves garlic, chopped
3lb fully ripe tomatoes, peeled and coarsely chopped
1 Tablespoon chopped fresh oregano
Salt
4-5 small or 2 medium eggplants, cut into slices ½ inch thick
4 Tablespoons extra-virgin olive oil
2 Tablespoons fresh thyme leaves
6oz mozzarella cheese, shredded
¼ cup chopped fresh oregano
¼ cup grated parmesan cheese
1 ½ Tablespoons unsalted butter, cut into bits
To make the sauce, in a large saucepan over medium heat, warm the olive oil. Add the garlic and sauté until translucent, 2-3 minutes. Add the tomatoes and oregano, raise the heat to high, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the tomatoes have cooked down, 30-40 minutes. Season to taste with salt.
Preheat the oven to 450 degrees
Place the eggplant slices in a single layer on a large baking sheet. Drizzle evenly on both sides with the olive oil. Top with the thyme and place in the oven. Cook until lightly browned, about 10 minutes. Turn and cook until lightly browned on the second side, 5-6 minutes longer. Place under a preheated broiler until slightly golden crust forms on the tops of the slices, 2-3 minutes. Turn and broil on the second side until golden, 2-3 minutes longer.
Reduce the oven temperature to 400 degrees. Arrange 1/3 of the eggplant slices in a shallow 2-quart baking dish. Top with 1/3 each of the sauce, mozzarella, oregano and Parmesan. Repeat the layers twice, beginning with eggplant. Dot the top with butter.
Bake for 15 minutes. Remove the dish from the oven and carefully tip it, pressing the surface with a spoon or spatula. Pour off any excess juice. Return to the oven and bake until the top is lightly browned and bubbling, 15-20 minutes longer. Remove from the oven, cover loosely with aluminum foil, and let stand for 10 minutes. Scoop from the dish to serve.
Serves 4-6
By: Williams-Sonoma Grilling & Roasting
For the sauce:
2 Tablespoons olive oil
2 cloves garlic, chopped
3lb fully ripe tomatoes, peeled and coarsely chopped
1 Tablespoon chopped fresh oregano
Salt
4-5 small or 2 medium eggplants, cut into slices ½ inch thick
4 Tablespoons extra-virgin olive oil
2 Tablespoons fresh thyme leaves
6oz mozzarella cheese, shredded
¼ cup chopped fresh oregano
¼ cup grated parmesan cheese
1 ½ Tablespoons unsalted butter, cut into bits
To make the sauce, in a large saucepan over medium heat, warm the olive oil. Add the garlic and sauté until translucent, 2-3 minutes. Add the tomatoes and oregano, raise the heat to high, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the tomatoes have cooked down, 30-40 minutes. Season to taste with salt.
Preheat the oven to 450 degrees
Place the eggplant slices in a single layer on a large baking sheet. Drizzle evenly on both sides with the olive oil. Top with the thyme and place in the oven. Cook until lightly browned, about 10 minutes. Turn and cook until lightly browned on the second side, 5-6 minutes longer. Place under a preheated broiler until slightly golden crust forms on the tops of the slices, 2-3 minutes. Turn and broil on the second side until golden, 2-3 minutes longer.
Reduce the oven temperature to 400 degrees. Arrange 1/3 of the eggplant slices in a shallow 2-quart baking dish. Top with 1/3 each of the sauce, mozzarella, oregano and Parmesan. Repeat the layers twice, beginning with eggplant. Dot the top with butter.
Bake for 15 minutes. Remove the dish from the oven and carefully tip it, pressing the surface with a spoon or spatula. Pour off any excess juice. Return to the oven and bake until the top is lightly browned and bubbling, 15-20 minutes longer. Remove from the oven, cover loosely with aluminum foil, and let stand for 10 minutes. Scoop from the dish to serve.
Serves 4-6
Culinary Definitions (Part 8):
Tapenade as defined in Food Lover’s Companion
“Hailing from France’s Providence region, tapenade is a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice, seasonings and sometimes small pieces of tuna. It’s used as a condiment and served with crudités, fish, meat, etc.”
Tempura as defined in Food Lover’s Companion
“A Japanese specialty of batter-dipped, deep-fried pieces of fish or vegetables. Tempura, which is usually accompanies by soy sauce, can be served as an hors d’oeuvre, first course or entrée.”
Texmati Rice as defined in Food Lover’s Companion
“An aromatic rice that’s a cross between American long-grain rice and Basmati. It has more flavor and fragrance than its American parent and less than Basmati. Texmati comes in both white and brown versions, with the brown having a nuttier nuance than the white.”
Tiramisu as defined in Food Lover’s Companion
“The translation for tiramisu is “carry me up” (or “pick me up”) , and many assume the unspoken continuation must surely be “to heaven.” Tiramisu is an airy mélange of sponge cake or ladyfingers dipped in a coffee-Marsala mixture, then layered with mascarpone and grated chocolate. Although tiramisu is sometimes referred to as an Italian trifle, its texture is much lighter than that dessert. A dark brown, Italian liqueur with a pronounced coffee-almond flavor.”
Tofu as defined in Food Lover’s Companion
“Also known as soybean curd and bean curd, custardlike white tofu is made from curdled soymilk, an iron-rich liquid extracted from ground, cooked soybeans. The resulting curds are drained and pressed in a fashion similar to cheesemaking. The firmness of the resulting tofu depends on how much whey has been extracted. Tofu has a bland, slightly nutty flavor that gives it a chameleonlike capability to take on the flavor of the food with which it’s cooked. It’s texture is smooth and creamy yet it’s firm enough to slice. Tofu comes in regular, low-fat and nonfat varieties, and in extra-firm, firm and soft styles. There’s also a silken tofu (named for its silky-smooth texture) that comes in soft, regular and firm styles. Tofu is available in natural food stores, Asian markets, and most supermarkets. The cakes are sold in a variety of forms including the following: packed in water in sealed plastic containers; vacuum-packed in plastic without water; aseptically sealed in packaging that may be kept unopened at room temperature for up to 8 months; in bulk in large, open crocks of water; and freeze-dried, a product that must be reconstituted with boiling water. Tofu, which is sometimes fortified with calcium, is very perishable and should be refrigerated for no more than a week. If it’s packaged in water, drain it and cover with fresh water. All tofu should be stored covered with water, which should be changed daily. Tofu can be frozen up to 3 months. Freezing will change the texture, making it slightly chewier. The versatile tofu can be sliced, diced or mashed and used in a variety of dished including soups, stir-fry dishes, casseroles, salads, sandwiches, salad dressings and sauces. It’s easy to digest, low in calories, calcium and sodium, high in protein and cholesterol-free- all of which makes it one of today’s most healthful foods.”
Tomato as defined in Food Lover’s Companion
“Like the potato and eggplant, the tomato is a member of the nightshade family. It’s the fruit of a vine native to South America. By the time European explorers arrived in the New World, the tomato had made its way up into Central America and Mexico. The Spanish carried plants back home from Mexico, but it took some time for tomatoes to be accepted in Spain because it was thought that- like various other members of the nightshade family- they were poisonous. Some tomato advocates, however, claimed the fruit had aphrodisiac powers and, in fact, the French called them pommes d’amour, “love apples.” It wasn’t until the 1900s that the tomato gained some measure of popularity in the United States. Today this fruit is one of America’s favorite “vegetables,” a classification the government gave the tomato for trade purposes in 1893. Dozens of tomato varieties are available today- ranging widely in size, shape and color. Among the most commonly marketed is the beefsteak tomato, which is delicious both raw and cooked. It’s large, bright red and slightly elliptical in shape. Globe tomatoes are medium-size, firm and juicy. Like the beefsteak, they’re good both raw and cooked. Another variety is the plum tomato (also called Italian plum and Roma), a flavorful egg-shaped tomato that comes in red and yellow versions. Grape tomatoes are baby romas. The medium-size green tomato has a piquant flavor, which makes it excellent for frying, broiling and adding to relishes. The small cherry tomato is about 1 inch in diameter and can be red or yellow-gold in color. It’s very popular- both for eating and as a garnish- because of its bright color and excellent flavor. The yellow cherry tomato is slightly less acidic than the red and therefore somewhat blander in flavor. Though it’s long been popular raw in salads, the cherry tomato is gaining favor as a cooked side dish, quickly sautéed with herbs. The yellow pear tomato is used in the same manner as the cherry tomato. Currant tomatoes are the tiniest of the species, measuring only about 0.7 inches in diameter and weighing about 1/8 ounce. They come in both red and yellow varieties and have a sweet, crisp flesh. Finding a niche in some produce markets are several unique looking and flavorful heirloom tomato varieties. Among the more interesting are the purple tomatoes (such as Purple Calabash, Brandywine, and Cherokee Purple), the skins of which can range in color from a dusky pink with purple shoulders to a dusky rose-purple. Depending on the variety, the flesh color can vary from crimson to a brownish purple-pink. Fresh tomatoes are available year-round, with the peak season from June through September. The most succulent, flavorful tomatoes are those that are “vine-ripened,” usually only available in specialty produce markets. Unfortunately, such tomatoes are very perishable, which is why supermarkets almost always carry tomatoes that have been picked green and ripened with ethylene gas or in special warming rooms. Such tomatoes will never have the texture, aroma and taste of the vine-ripened fruit. Choose firm, well-shaped tomatoes that are noticeably fragrant and heavy for their size and give slightly to palm pressure. Ripe tomatoes should be stored at room temperature and used within a few days. They should never be refrigerated- cold temperatures make the flesh pulpy and kills the flavor. Unripe fruit can be ripened by placing it in a pierced paper bag with an apple for several days at room temperature. Do not refrigerate or set in the sun. Tomato skins can be removed by blanching. Sun-dried tomatoes are, as the name indicates, dried in the sun (or by other, artificial methods). The result is a chewy, intensely flavored, sweet, dark red tomato. Sun-dried tomatoes are usually either packed in oil or dry-packed in cellophane. The dry-packed type benefits from soaking in oil or other liquid before use. Sun-dried tomatoes add their rich flavor to sauces, soups, sandwiches, salads and myriad other dishes. Canned tomatoes are available in a various forms including peeles, whole, crushed and those with herbs such as oregano and/or basil added. Tomato paste, which is available in cans and tubes, consists of tomatoes that have been cooked for several hours, strained and reduced to a deep red, richly flavored concentrate. Canned tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid. Tomato sauce is a slightly thinner tomato puree, often with seasoning and other flavorings added so that it is ready to use in various dishes or as base for other sauces. Tomatoes are rich in vitamin C and contain appreciable amounts of vitamin A and B, potassium, iron and phosphorus. A medium tomato has about as much fibers as a slice of whole-wheat bread and only about 35 calories.”
“Hailing from France’s Providence region, tapenade is a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice, seasonings and sometimes small pieces of tuna. It’s used as a condiment and served with crudités, fish, meat, etc.”
Tempura as defined in Food Lover’s Companion
“A Japanese specialty of batter-dipped, deep-fried pieces of fish or vegetables. Tempura, which is usually accompanies by soy sauce, can be served as an hors d’oeuvre, first course or entrée.”
Texmati Rice as defined in Food Lover’s Companion
“An aromatic rice that’s a cross between American long-grain rice and Basmati. It has more flavor and fragrance than its American parent and less than Basmati. Texmati comes in both white and brown versions, with the brown having a nuttier nuance than the white.”
Tiramisu as defined in Food Lover’s Companion
“The translation for tiramisu is “carry me up” (or “pick me up”) , and many assume the unspoken continuation must surely be “to heaven.” Tiramisu is an airy mélange of sponge cake or ladyfingers dipped in a coffee-Marsala mixture, then layered with mascarpone and grated chocolate. Although tiramisu is sometimes referred to as an Italian trifle, its texture is much lighter than that dessert. A dark brown, Italian liqueur with a pronounced coffee-almond flavor.”
Tofu as defined in Food Lover’s Companion
“Also known as soybean curd and bean curd, custardlike white tofu is made from curdled soymilk, an iron-rich liquid extracted from ground, cooked soybeans. The resulting curds are drained and pressed in a fashion similar to cheesemaking. The firmness of the resulting tofu depends on how much whey has been extracted. Tofu has a bland, slightly nutty flavor that gives it a chameleonlike capability to take on the flavor of the food with which it’s cooked. It’s texture is smooth and creamy yet it’s firm enough to slice. Tofu comes in regular, low-fat and nonfat varieties, and in extra-firm, firm and soft styles. There’s also a silken tofu (named for its silky-smooth texture) that comes in soft, regular and firm styles. Tofu is available in natural food stores, Asian markets, and most supermarkets. The cakes are sold in a variety of forms including the following: packed in water in sealed plastic containers; vacuum-packed in plastic without water; aseptically sealed in packaging that may be kept unopened at room temperature for up to 8 months; in bulk in large, open crocks of water; and freeze-dried, a product that must be reconstituted with boiling water. Tofu, which is sometimes fortified with calcium, is very perishable and should be refrigerated for no more than a week. If it’s packaged in water, drain it and cover with fresh water. All tofu should be stored covered with water, which should be changed daily. Tofu can be frozen up to 3 months. Freezing will change the texture, making it slightly chewier. The versatile tofu can be sliced, diced or mashed and used in a variety of dished including soups, stir-fry dishes, casseroles, salads, sandwiches, salad dressings and sauces. It’s easy to digest, low in calories, calcium and sodium, high in protein and cholesterol-free- all of which makes it one of today’s most healthful foods.”
Tomato as defined in Food Lover’s Companion
“Like the potato and eggplant, the tomato is a member of the nightshade family. It’s the fruit of a vine native to South America. By the time European explorers arrived in the New World, the tomato had made its way up into Central America and Mexico. The Spanish carried plants back home from Mexico, but it took some time for tomatoes to be accepted in Spain because it was thought that- like various other members of the nightshade family- they were poisonous. Some tomato advocates, however, claimed the fruit had aphrodisiac powers and, in fact, the French called them pommes d’amour, “love apples.” It wasn’t until the 1900s that the tomato gained some measure of popularity in the United States. Today this fruit is one of America’s favorite “vegetables,” a classification the government gave the tomato for trade purposes in 1893. Dozens of tomato varieties are available today- ranging widely in size, shape and color. Among the most commonly marketed is the beefsteak tomato, which is delicious both raw and cooked. It’s large, bright red and slightly elliptical in shape. Globe tomatoes are medium-size, firm and juicy. Like the beefsteak, they’re good both raw and cooked. Another variety is the plum tomato (also called Italian plum and Roma), a flavorful egg-shaped tomato that comes in red and yellow versions. Grape tomatoes are baby romas. The medium-size green tomato has a piquant flavor, which makes it excellent for frying, broiling and adding to relishes. The small cherry tomato is about 1 inch in diameter and can be red or yellow-gold in color. It’s very popular- both for eating and as a garnish- because of its bright color and excellent flavor. The yellow cherry tomato is slightly less acidic than the red and therefore somewhat blander in flavor. Though it’s long been popular raw in salads, the cherry tomato is gaining favor as a cooked side dish, quickly sautéed with herbs. The yellow pear tomato is used in the same manner as the cherry tomato. Currant tomatoes are the tiniest of the species, measuring only about 0.7 inches in diameter and weighing about 1/8 ounce. They come in both red and yellow varieties and have a sweet, crisp flesh. Finding a niche in some produce markets are several unique looking and flavorful heirloom tomato varieties. Among the more interesting are the purple tomatoes (such as Purple Calabash, Brandywine, and Cherokee Purple), the skins of which can range in color from a dusky pink with purple shoulders to a dusky rose-purple. Depending on the variety, the flesh color can vary from crimson to a brownish purple-pink. Fresh tomatoes are available year-round, with the peak season from June through September. The most succulent, flavorful tomatoes are those that are “vine-ripened,” usually only available in specialty produce markets. Unfortunately, such tomatoes are very perishable, which is why supermarkets almost always carry tomatoes that have been picked green and ripened with ethylene gas or in special warming rooms. Such tomatoes will never have the texture, aroma and taste of the vine-ripened fruit. Choose firm, well-shaped tomatoes that are noticeably fragrant and heavy for their size and give slightly to palm pressure. Ripe tomatoes should be stored at room temperature and used within a few days. They should never be refrigerated- cold temperatures make the flesh pulpy and kills the flavor. Unripe fruit can be ripened by placing it in a pierced paper bag with an apple for several days at room temperature. Do not refrigerate or set in the sun. Tomato skins can be removed by blanching. Sun-dried tomatoes are, as the name indicates, dried in the sun (or by other, artificial methods). The result is a chewy, intensely flavored, sweet, dark red tomato. Sun-dried tomatoes are usually either packed in oil or dry-packed in cellophane. The dry-packed type benefits from soaking in oil or other liquid before use. Sun-dried tomatoes add their rich flavor to sauces, soups, sandwiches, salads and myriad other dishes. Canned tomatoes are available in a various forms including peeles, whole, crushed and those with herbs such as oregano and/or basil added. Tomato paste, which is available in cans and tubes, consists of tomatoes that have been cooked for several hours, strained and reduced to a deep red, richly flavored concentrate. Canned tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid. Tomato sauce is a slightly thinner tomato puree, often with seasoning and other flavorings added so that it is ready to use in various dishes or as base for other sauces. Tomatoes are rich in vitamin C and contain appreciable amounts of vitamin A and B, potassium, iron and phosphorus. A medium tomato has about as much fibers as a slice of whole-wheat bread and only about 35 calories.”
Chicken Kabobs with Lemon and Oregano
Chicken Kabobs with Lemon and Oregano
By: Williams-Sonoma Grilling & Roasting
½ cup lemon juice
¼ cup dry white wine (or white grape juice)
2 Tablespoons olive oil
2 cloves garlic, minced
2 Tablespoons chopped fresh oregano
Grated zest of ½ lemon
Salt and freshly ground pepper to taste
1 ½ lb boneless skinless chicken breast, cut into 1 ½ inch cubes
1 eggplant, cut crosswise into slices
1 red bell pepper seeded and cut into 1 inch squares
1 yellow onion, halved, separated into layers, and then cut into 1 ½ inch squares
1 lemon, cut into 8 wedges
In a large bowl, combine the lemon juice, wine (or grape juice), oil, garlic, oregano, lemon zest and salt and pepper to taste. Stir in chicken, eggplant, bell pepper, and onion. Cover and marinate in the refrigerator for 1 hour.
Meanwhile, prepare the grill. Place the grill rack 4-6 inches above the flame. At the same time, put 8 wooden skewers in water to cover and let stand for 30 minutes.
Drain the skewers and thread the chicken, eggplant, bell pepper and onion pieces onto them, alternating the pieces and dividing them equally. Place on the grill rack directly over the fire. Grill, turning skewers once or twice, until the chicken is browned, about 5 minutes total. Move the skewers to the center of the grill rack so they are no directly over the fire. Cover the grill, open the vents halfway, and cook, turning the skewers occasionally, until chicken is cooked thru, and vegetables are tender, 10-15 minutes longer.
Transfer the skewers to a warmed platter or individual plates and serve with the lemon wedges.
Serves 4
By: Williams-Sonoma Grilling & Roasting
½ cup lemon juice
¼ cup dry white wine (or white grape juice)
2 Tablespoons olive oil
2 cloves garlic, minced
2 Tablespoons chopped fresh oregano
Grated zest of ½ lemon
Salt and freshly ground pepper to taste
1 ½ lb boneless skinless chicken breast, cut into 1 ½ inch cubes
1 eggplant, cut crosswise into slices
1 red bell pepper seeded and cut into 1 inch squares
1 yellow onion, halved, separated into layers, and then cut into 1 ½ inch squares
1 lemon, cut into 8 wedges
In a large bowl, combine the lemon juice, wine (or grape juice), oil, garlic, oregano, lemon zest and salt and pepper to taste. Stir in chicken, eggplant, bell pepper, and onion. Cover and marinate in the refrigerator for 1 hour.
Meanwhile, prepare the grill. Place the grill rack 4-6 inches above the flame. At the same time, put 8 wooden skewers in water to cover and let stand for 30 minutes.
Drain the skewers and thread the chicken, eggplant, bell pepper and onion pieces onto them, alternating the pieces and dividing them equally. Place on the grill rack directly over the fire. Grill, turning skewers once or twice, until the chicken is browned, about 5 minutes total. Move the skewers to the center of the grill rack so they are no directly over the fire. Cover the grill, open the vents halfway, and cook, turning the skewers occasionally, until chicken is cooked thru, and vegetables are tender, 10-15 minutes longer.
Transfer the skewers to a warmed platter or individual plates and serve with the lemon wedges.
Serves 4
Butter and sweetener info
Butter:
Salt was originally added to butter as a preservative. When using salted butter, it is difficult to tell how much salt is in the butter, since different brands use different amounts of salt, so it is hard to judge how much salt should be added to each recipe. Unsalted butter has a fresher flavor and less water than regular butter. It tends to spoil more easily, so it should be kept in the freezer if it needs to be stored longer than a week. Be sure to wrap it well so it does not pick up other flavors. Using margarine in place of butter will noticeably affect the flavor of the finished product.
Types of Sweeteners:
Granulated sugar, also called sucrose, is the most common form of sugar. Processed from sugarcane or beets, it is a complex or double sugar composed of both fructose and glucose, which are simple sugars. When sugar is called for in a recipe use granulated sugar unless otherwise specified.
Confectioners’ sugar is made from very finely ground granulated sugar with a small amount of cornstarch added to prevent caking, confectioners’ sugar always has to be sifted before use. The main use for confectioners’ sugar is for decorating and finishing.
Brown sugar has molasses added to liquid sucrose during processing. It is very rich and flavorful. Light brown sugar is used in most recipes. Dark brown sugar has a very pronounced flavor. Brown sugar will dry out and become very hard if exposed to air. It is always measured by packing it tightly into a measuring cup.
Corn syrup is refined from cornstarch with water added, corn syrup comes in both light and dark forms. Light corn syrup is more highly refined; dark corn syrup contains molasses and has a robust flavor. They are not interchangeable, due to the many different flavors they impart. Both light and dark corn syrup add sweetness and moistness, and act as an interfering agent to prevent sugar from crystallizing and becoming grainy during cooking.
Honey is a natural sweetener. Its flavor varies depending on the area where it is produced and the type of flowers that the bees have fed upon. It has a distinct flavor and should be added to recipes only when its flavor is desired. Honey attracts moisture and, therefore, helps keep candies moist. Adding honey to sugar as it is cooking helps to prevent the sugar from crystallizing.
Maple syrup is a highly valued natural sweetener that come from the sap of maple trees, which is boiled to remove the impurities. The higher grades are lighter and more delicate in flavor, and more desirable for use in candymaking. Be sure to use only pure maple syrup, not maple-flavored syrup. Maple syrup should be stored in the refrigerator after it has been opened.
Salt was originally added to butter as a preservative. When using salted butter, it is difficult to tell how much salt is in the butter, since different brands use different amounts of salt, so it is hard to judge how much salt should be added to each recipe. Unsalted butter has a fresher flavor and less water than regular butter. It tends to spoil more easily, so it should be kept in the freezer if it needs to be stored longer than a week. Be sure to wrap it well so it does not pick up other flavors. Using margarine in place of butter will noticeably affect the flavor of the finished product.
Types of Sweeteners:
Granulated sugar, also called sucrose, is the most common form of sugar. Processed from sugarcane or beets, it is a complex or double sugar composed of both fructose and glucose, which are simple sugars. When sugar is called for in a recipe use granulated sugar unless otherwise specified.
Confectioners’ sugar is made from very finely ground granulated sugar with a small amount of cornstarch added to prevent caking, confectioners’ sugar always has to be sifted before use. The main use for confectioners’ sugar is for decorating and finishing.
Brown sugar has molasses added to liquid sucrose during processing. It is very rich and flavorful. Light brown sugar is used in most recipes. Dark brown sugar has a very pronounced flavor. Brown sugar will dry out and become very hard if exposed to air. It is always measured by packing it tightly into a measuring cup.
Corn syrup is refined from cornstarch with water added, corn syrup comes in both light and dark forms. Light corn syrup is more highly refined; dark corn syrup contains molasses and has a robust flavor. They are not interchangeable, due to the many different flavors they impart. Both light and dark corn syrup add sweetness and moistness, and act as an interfering agent to prevent sugar from crystallizing and becoming grainy during cooking.
Honey is a natural sweetener. Its flavor varies depending on the area where it is produced and the type of flowers that the bees have fed upon. It has a distinct flavor and should be added to recipes only when its flavor is desired. Honey attracts moisture and, therefore, helps keep candies moist. Adding honey to sugar as it is cooking helps to prevent the sugar from crystallizing.
Maple syrup is a highly valued natural sweetener that come from the sap of maple trees, which is boiled to remove the impurities. The higher grades are lighter and more delicate in flavor, and more desirable for use in candymaking. Be sure to use only pure maple syrup, not maple-flavored syrup. Maple syrup should be stored in the refrigerator after it has been opened.
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