Thursday, August 31, 2017

Grilled Nectarine and Ricotta Naan Pizza

In the spirit of continuing to use our grill, we made this recipe this weekend. Everyone else seems to have success with grilled pizza dough, but we never have, so we opted for grilling naan instead. While the grill was lit, we also grilled the nectarine slices in the vegetable basket.

My goal was to keep this as simple as possible since I also made a side and a dessert (blogs to come for those recipes). The grilled infused a smokey flavor into the naan and helped to caramelize the outside of the nectarines. Working fruit into savory dishes is always an unexpected joy, especially here with the caramelized sugar coming through from the nectarine in an otherwise savory dish. We weren't sure how well these would be the next day, so we just split the four that we made.

Inspired by Brooklyn Supper.

-4 pieces of naan
-3 nectarines , sliced 1/4-inch thick
-8 ounces fresh ricotta cheese
-3 tablespoons basil chiffonade
-sea salt
-fresh ground black pepper

Brush the four pieces of naan with olive oil and grill for 2-3 minutes per side (or until grill marks form) while simultaneously grilling the sliced nectarines that you have also brushed with olive oil.

Once the naan is grilled, spread a generous amount of ricotta on each, top with the grilled nectarines (we sliced ours into smaller pieces to make it easier to eat). Then add the salt, pepper, and fresh basil.


Thursday, August 24, 2017

Grilled Polenta with Roasted Red Pepper and Feta

The grilling saga continues! With the dry summer we've been having in Northeast, Ohio it's just too tempting grill for dinner, especially on weekends. We made this grilled polenta recipe for a light Sunday night dinner paired with Balsamic Grilled Mushroom Skewers.  I already had a jar of roasted red peppers on hand, but you can easily roast three red bell peppers and dice them if you do not already have roasted red peppers or prefer to roast them yourself (method for roasted peppers here).

We were happy with this for a light dinner, the topping was flavorful. Adding the green onions added a little bite to the overall savory flavor. I also thought that the idea of grilling polenta was unique, that is something we had never done before or thought to do. In fact, it had been a while since we purchased a roll of polenta --- we picked up two while we were at the store, so I'm looking forward to include polenta into another recipe soon.

Recipe from A Beautiful Plate

-1 jar of roasted red bell peppers
-3 cloves of garlic
-3 ounces feta cheese, broken into large crumbles
-2-3 sprigs of fresh thyme, plus more for garnishing
-freshly ground black pepper

Grilled Polenta
-24 ounce tube of polenta
-extra virgin olive oil, for brushing
-sea salt
-green onion, for garnish, optional

To make the topping dice the roasted red peppers into bite sized pieces, this will make it easy to keep them on the polenta rounds as well. Mix together the roasted red pepper, garlic, feta cheese, and thyme. Then season with salt and pepper. Set aside.

To grill the polenta, slice the polenta log into rounds that are a few centimeters thick. Brush the rounds with olive oil and season with salt. Use a vegetable basket to keep the polenta rounds from falling through the grates and grill for 2-3 minutes per side.

Remove the polenta rounds from the grill, top with the roasted red pepper and feta mixture, top with green onion, then serve immediately. 

Thursday, August 10, 2017

Grilled Brie with Strawberry Wine Sauce and Honey

We bought a small grill on a whim and have been enjoying using it during this last half of summer. I found this recipe on Half Baked Harvest's website and adapted it to the ingredients I already had on hand. This would be delicious with any berry and you can substitute whatever alcohol you would like to use instead.

Grilling the brie added a lovely depth of flavor and this was such an easy recipe to put together. Dave thought the grilled bread was a nice accompaniment to the grilled brie. He didn't think this would have been as good with just toasted bread, as the grilled breaded added more flavor.

Adapted from Half Baked Harvest.

-2 tablespoons honey
-4 sprigs fresh thyme
-pinch of flaky sea salt
-1 (8 ounce) brie wheel
-Cooking spray
-1 cup sliced strawberries
-2 tablespoons white wine
-toasted or grilled bread, for serving

Add the sliced strawberries and wine to a small saucepan and bring to a simmer. Remove from the heat and set aside.

Preheat the grill and spray the wheel of brie with cooking spray and sprinkle with sea salt. Dave felt it would be best to put the wheel of brie in the vegetable basket as a way to easily flip the brie.

Place the brie on the grill and grill for 2-3 minutes per side, when it is time to grill the second side, make sure to flip the brie carefully. Once the brie has been grilled on both sides remove it from the grill and serve immediately topped with the strawberry sauce, and drizzled with honey. Serve with toasted or grilled bread.