Grill Baby, Grill!

Summer is everyone's favorite grilling time...and we're right in the heart of grilling season.

Got herbs? They make THE perfect rub for your next outdoor soiree, tantalizing with pork tenderloin, skinless poultry (chicken or turkey) and even fish.

Herb, Garlic and Lemon Rub

This rub makes about 1/2 cup...

1/4 cup extra virgin olive oil

2 garlic cloves, peeled and minced

2 Tablespoons fresh lemon juice

1 Tablespoon chopped fresh parsley

1 Tablespoon chopped fresh cilantro

1 Tablespoon chopped fresh chives

1 Tablespoon finely grated lemon zest

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon Kosher salt or coarse sea salt

Blend all the ingredients together in a bowl. Use about 2 Tablespoons of this wet rub per portion, applying the extra during grilling if desired.

Bev Shaffer is a chef, food and travel writer (she authored the popular “Ask Bev” column that appeared in the Cleveland Plain Dealer), author of five cookbooks (her latest, CAKES to die for!), and culinary instructor. Chef Bev is a frequent and popular television and radio guest, cooking on all Cleveland network stations and public television. Links to her blogs, “Gadget Freak” and “Eat Plants” can be reached through her website, www.bevshaffer.com

Summer Thirst Quencher...with Fresh Herbs!

I'm hopeful that your fresh herbs are doing as well as mine.  I have most of mine (basil, bay, oregano, tarragon, rosemary, parsley) in pots on my kitchen porch...makes it easy to grab a snip of this and a snip of that for cooking.

Here's my beautiful basil that I bought in May at Uncle John's Plant Farm...

Using these fresh herbs in a variety of ways is a pleasure, and I like to serve this cooler instead of lemonade when people drop by. Try it with your fresh basil and mint and more!

Lemony Fresh Herb Coolers

Makes about 8 drinks
The combination of fresh basil, cilantro, mint and tarragon makes an unusually refreshing drink.

2 cups water
1/2 cup granulated sugar
2 cups [packed] basil leaves and small sprigs
1 cup [packed] cilantro leaves and small sprigs
1 cup [packed] mint leaves and small sprigs
2 Tablespoons tarragon sprigs
2 teaspoons finely grated lemon zest
1 Tablespoon fresh lemon juice
Cold club soda
lemon twists and mint sprigs for garnish

In a medium saucepan, combine the water and sugar and bring to a boil, stirring, until the sugar dissolves. Reduce the heat to medium and simmer for 5 minutes; let the sugar syrup cool.


In a blender or food processor, combine the sugar syrup with the basil, cilantro, mint, tarragon, lemon zest and lemon juice. Puree this mixture.  Let stand for 1 hour, then strain through a coarse sieve, pressing on the solids with the back of a spoon to extract as much liquid as possible.

For each drink, pour 1/4 cup of the fresh herb syrup over cracked ice and fill with club soda. Garnish the drinks with a lemon twist and mint sprigs and serve.  Refreshing!

Bev Shaffer is a chef, food and travel writer (she authored the popular “Ask Bev” column that appeared in the Cleveland Plain Dealer), author of five cookbooks (her latest, CAKES to die for!), and culinary instructor. Chef Bev is a frequent and popular television and radio guest, cooking on all Cleveland network stations and public television. Links to her blogs, “Gadget Freak” and “Eat Plants” can be reached through her website, www.bevshaffer.com

Colorful (and Flavorful) Gazpacho Salad

Sorry if I missed you Saturday. We enjoyed a sunny day, making this flavorful gazpacho salad and inspiring many with tips, techniques and great tastes. Afterwards, we shopped (until we almost dropped) for perennials and annuals and herbs and veggie plants and so much more...the selection is fabulous. Are you garden ready? If not, stop by Uncle John's Plant Farm today and get your garden and yard growing!

Colorful Gazpacho Salad

recipe by Chef Bev Shaffer

This bright and flavorful combination of veggies makes for the perfect salad for picnics, potlucks, cookouts and salad buffets!

5 medium tomatoes, cored and chopped

1 cup chopped peeled cucumber

3/4 cup chopped red onion

1 red bell pepper, seeded and chopped

1/2 to 3/4 cup frozen corn, thawed

1 Tablespoon fresh lime juice

1 Tablespoon red wine vinegar

2 garlic cloves, pressed

1 Tablespoon extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon crushed red pepper flakes

8 cups torn romaine lettuce

1 cup diced, peeled jicama, if available [if not substitute celery]

1/2 cup minced fresh cilantro

In a large bowl, combine the tomatoes, cucumber, onion, red pepper and corn. In a small bowl, whisk together the lime juice, vinegar, garlic, oil, salt, pepper and pepper flakes. Drizzle over tomato mixture; toss gently to coat.

Bev’s Bites

At this point, mixture may either be refrigerated until ready to serve.

Just before serving, combine the romaine, jicama and cilantro. Place 1 cup on each of eight salad plates; top each with 1/3 cup of the tomato mixture.

Makes 8 servings.

A tisket, a tasket, lots of herbs to add to your basket!

Bev Shaffer is a chef, food and travel writer (she authored the popular “Ask Bev” column that appeared in the Cleveland Plain Dealer), author of five cookbooks (her latest, CAKES to die for!), and culinary instructor. Chef Bev is a frequent and popular television and radio guest, cooking on all Cleveland network stations and public television. Links to her blogs, “Gadget Freak” and “Eat Plants” can be reached through her website, www.bevshaffer.com

Herbs Can Elevate the Everyday!

Sometimes, simple is just want you want...something a little out of the ordinary to elevate an everyday dish.
Fresh herbs, simply chopped and added as a "stir in", are your perfect kitchen partner in my take on a
mayonnaise with the addition of fresh herbs and a burst of lemon flavor.


Use as a sandwich spread, as a base for a red skin potato salad, dolloped atop seafood or as a flavor enhancer with roasted veggies!

Lemon Herb Mayonnaise

1 1/2 cups mayonnaise

3 Tablespoons chopped fresh chives

3 Tablespoons chopped fresh tarragon

3 Tablespoons chopped fresh parsley

3 Tablespoons chopped fresh basil

1 teaspoon fresh lemon juice

1/2 teaspoon finely grated lemon zest

Place mayonnaise in a food processor. Add the herbs, processing just until smooth, about 30 seconds.
Transfer mixture to a bowl, then stir in lemon juice and lemon zest.

Season with salt and pepper if desired. Cover and chill until ready to use.

Bev's Bites
May be made 1 day ahead. 

Bev Shaffer is a chef, food writer, cookbook author and culinary instructor. She can be reached through her website, www.bevshaffer.com or via her email.

Comfort Food, Revisited...

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”- Jim Davis, 'Garfield'

If you've resolved to eat well for 2011, here's a delicious treat using one of my favorite and most versatile veggies, zucchini. It's perfect with a large salad and perhaps some crusty bread for a vegetarian meal, or as a comforting side dish with steaks or simply prepared seafood.

Photo courtesy of John R. Shaffer

Zucchini Gratineed

1/2 cup long grain rice

1/4 cup extra virgin olive oil, divided use

2 medium yellow onions, thinly sliced

1 1/2 pounds zucchini, thinly sliced

2 large eggs

1/2 cup grated Swiss cheese, divided use

1/2 cup gated Parmesan cheese, divided use

2 cloves garlic, pressed or finely minced

2 Tablespoons finely chopped fresh parsley

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Bring 1 quart of water to a boil in a 2 to 3 quart saucepan. Add the rice and simmer, uncovered, for 15 minutes. Drain in a colander; set aside in a large bowl.

Heat 2 Tablespoons of the oil over medium-low heat in a large frying pan. Add the onions and cook, stirring occasionally, until very soft. Add to the rice.

Heat the remaining 2 Tablespoons of the oil in the frying pan; increase the heat to medium high. Add the zucchini and cook until wilted.

Add to the bowl with the rice and onions. Lightly whisk the eggs and add them to the bowl with 1/4 cup of each of the cheeses, the garlic, the parsley, salt and pepper.

Heat the oven to 375F. Lightly grease an 8x10" casserole dish. Turn the zucchini mixture into the dish, smoothing the top. Sprinkle with the remaining cheeses and bake for 15 minutes.

Increase oven heat to 450F and continue baking for 10 minutes or until the gratineed is lightly browned and set. Serve hot or at room temperature. Serves 4.

Bev Shaffer is a chef, food writer, cookbook author and culinary instructor. She can be reached through her website, www.bevshaffer.com or via her email.

  

Holiday Gifts: To Share and To Enjoy

I love the opportunity to give some type of gift from my kitchen for the holidays...something that says I took the time and made this for you (and yes, it's delicious!).

At every opportunity during a fall or winter demo at Uncle John's Plant Farm, I loved discussing and sampling this Spiced Apple Pear Butter. It's a sumptuous, cinnamon-scented spread that goes with anything and, in a word, it's heavenly!

Photos courtesy of John R. Shaffer

Smooth and silky with the perfect blend of textures and spices, it's delicious on a warm English Muffin (in those nooks and crannies) or served as part of a very special cheese and cracker assortment.

Give yourself some time to make this...it takes a little effort but is not difficult to make...and sorry, shortcuts don't work. The reward for your time, however, is a jar full of goodness!

SPICED APPLE PEAR BUTTER

2 1/2 pounds baking apples, peeled, cored and coarsely chopped
2 pounds ripe pears, peeled, cored and coarsely chopped
1 cup apple cider or apple juice
1/4 cup fresh lemon juice
1/2 cup granulated sugar
1/3 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
3 x 1/2 inch strip orange peel (orange part only)

Position rack in center of oven and heat to 350F.  In a large saucepan, combine the apples, pears, cider and lemon juice. Bring to a boil; reduce heat to a simmer then cover. Simmer until fruit is very tender, about 35 minutes. [This will depend entirely on how ripe the pears are...it may take an hour or so if pears are firm.]

Carefully and in batches puree hot fruit in food processor. Mix in sugars, cinnamon and nutmeg.

Transfer mixture to baking dish (preferably glass) and add orange peel. Bake, uncovered, until mixture is dark and thick, stirring often, about 2 hours or more. [You are looking for a consistency that's thick and similar to apple butter.] Remove from oven and carefully remove and discard orange peel.

Transfer "butter" to a wide bowl and allow to cool completely. [May be made 1 week ahead; once cool, cover and chill until ready to serve.] Makes about 3 1/2 cups.

I hope to see you at Uncle John's in 2011...for a demo or shopping in the Gift Barn. Happy holidays!

Chef Bev Shaffer  www.bevshaffer.com  is the author of six cookbooks and a frequent guest on television and radio.

Pumpkins and cookies and chocolate, oh my!

Pumpkins and pumpkins and gourds make the perfect fall scene

 photo courtesy of John R. Shaffer

Fall is without question my favorite time of year.  The crispness in the air draws me in to the kitchen to create new and delicious things...like these Pumpkin Chocolate Chip Cookies.  I love these because they're not too sweet, and warm from the oven the chocolate chips are soft and wonderful!


Why not bake up a batch today, and enjoy them on your next hayride.

Pumpkin Chocolate Chip Cookies

recipe by Chef Bev Shaffer

[It goes without saying that you should use the very best ingredients for the very best cookies!]

1 cup canned pumpkin [not pumpkin pie mix]

1 cup granulated sugar

1/2 cup LIGHT extra virgin olive oil or canola oil

1 large egg

1 cup unbleached, all purpose flour

2 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 Tablespoon vanilla extract

2 cups semisweet or dark chocolate chips, best quality for maximum impact!

1/2 cup toasted, chopped walnuts

Heat oven to 350F.

In a large bowl combine the pumpkin, sugar, oil and egg. Set aside.

In a separate bowl, whisk together the flour, baking powder, cinnamon and salt.

Quickly dissolve the baking soda into the milk; add to the pumpkin mixture.

Add the flour mixture to the pumpkin mixture and mix well to combine. Stir in the vanilla, chocolate chips and nuts.

Scoop (about Tablespoonful size) on to parchment paper lined cookie sheets [leaving room for some spreading of the batter]. Bake for 10 minutes or until lightly brown around edges and cookie tops are firm when gently touched. Makes about 3 dozen.

Chef Bev Shaffer www.bevshaffer.com is the author of six cookbooks and frequent guest on television and radio.