Cast Iron Cooking Continues...

Okay, I'm on a roll with this cast iron cooking on the grill. Not only is it effective when trying to beat the heat in the kitchen, it's also a good alternative for cooking those messy dishes like stuffed peppers. You know how it is when you pan fry them on the stove, they splatter everywhere and you're trying to get the grease streaks off the stove for days.

Voila! Here's my solution...

Recipe for Stuffed Peppers

Yep, stuff those babies and fry 'em up on the grill. They'll brown up nicely and there's no messy cleanup. I served them with tortellini and homemade pesto along with a tomato and cucumber salad.

Oh, and wait there's more. I braised some cabbage and beets in the oven then finished them off on the grill.  If you're a fan of both, you'll love this recipe.

I paired that with sausage and peppers. Yes, those wonderful sausage from Fancy's Market in Osterville, again. I cooked the peppers and onions (lightly coated with olive oil) over medium heat until they started to brown, added the sausage and closed the grill cover for about 15 minutes, then removed the peppers and browned the sausage.  What a combination of flavors.

Braised Cabbage
Serves 4 

Head of cabbage (green or red, although I found the green to be more flavorful)
6-8 small red beets, peeled
1 tablespoon grape seed oil
1 teaspoon red wine vinegar
1 teaspoon rice wine vinegar
1 healthy pinch of Victoria Taylor's Toasted Sesame Ginger Seasoning
1 healthy pinch of sumac seasoning
Salt and pepper, to taste
1/2 cup of organic chicken stock

Remove the outside leaves of the cabbage and cut into quarters. Slice out the inside core of each quarter. Add to a baking dish along with the peeled beets. Add the oil, vinegars, seasonings and toss to coat the vegetables. Allow to marinate all day, turning a few times throughout the process, or leave them overnight in the fridge.

Add the chicken stock and cover the baking dish with foil. Bake in a 350 degree oven for about an hour, or until the vegetables are tender. Remove the foil and cook for another 10 minutes, or just until they start to brown. Remove from the oven and transfer the vegetables to a cast iron pan (pan juices included) and continue to brown them over medium heat on your outdoor grill. 

Note: If you've put your baking dish in the fridge allow it come to room temperature before putting it in the oven as it might break. 

Grilling - Cast Iron Style

I use my cast iron skillet a lot during the indoor cooking months, and I've been toying with the idea of using it on the grill. The other night I bought some scrod and it was so hot I couldn't bear the thought of turning on the stove or the oven, so it was time to pull out the skillet. It provided the perfect vessel for cooking the fish to a moist and flaky perfection. The white fishes like scrod, halibut, and sole just don't hold up well on the grill, and this works much better than the grill accessories I've tried in the past. Plus, as an added bonus you'll be able to preserve the tasty pan juices to spoon over the fish before serving.

So you know how it goes...once you get started the possibilities are endless. Last night I roasted potatoes. Look how they finished with a nice crispy crust. They didn't last long when they hit the table.

While you're roasting in the skillet you can share the grill with a meat of your choice. We love the pork sausage from Fancy's Market in Osterville. Serve this up with a salad of chopped romaine, garden tomatoes and fresh basil and you'll have a light summer meal that will keep your fans happy and the kitchen cool.

Scrod with Green Peppers in a Lemon Butter Sauce

Serves 3 

1 lb of Fresh Scrod

1 green pepper, sliced into thin rounds

Drizzle of extra virgin olive oil

A few pats of butter

A sprinkle of Victoria Taylor's Toasted Sesame Seasoning

1 lemon

Heat your outdoor grill to medium heat.

Cut the scrod into 3 or 4 equal pieces and place in a cast iron skillet.  Drizzle each piece with olive oil and top with a few slices of butter. Sprinkle each piece with a healthy pinch of sesame seasoning. Cook for 10 minutes with the grill cover closed, then squeeze 1/2 half of a lemon over the fish. Cook for 2 more minutes then remove from the pan with a metal spatula. Pour a little bit of the pan juices over the fish when serving. 

Roasted Potatoes

Serves 3 - 4

1.5 lbs of fingerling or new potatoes

Sea salt and pepper

Fresh rosemary

Heat your outdoor grill to low to medium heat.

Parboil your potatoes until a fork pierces them easily, but they don't break apart. Strain and cool for about 10 minutes. Cut into 1 inch pieces. Coat the potatoes with extra virgin olive oil then sprinkle with salt, pepper and finely chopped fresh rosemary. Toss well with a rubber spatula so you don't break up the potatoes. Place the skillet on the grill and close the cover. Turn the potatoes every 10 minutes until they're golden brown. Cooking time is about 50 minutes.

If you're serving the potatoes with the fish,  then cook them first. If you're cooking a meat just calculate its cooking time to coincide with the potatoes. 

The London Tube

I love the Tube. It's efficient, clean and easy to use. On our first day we purchased our Oyster cards and rode into London from Kew Gardens.  If you drive your car into the city you'll be assessed a £100.00 fine, so traveling via the Tube is all the more popular and much more economical. Plus, who wants to deal with the traffic that clogs every major city on our planet. You can sit back, relax and enjoy the ride. Once you have a card you can easily top it off at any tube station or convenience store that sells them.

Last night we took a short trip over to Ealing Common from Kew Gardens for sushi at Kiraku. It's run by a Japanese family who wanted to offer fresh delicious sushi at more reasonable prices than what you find in central London so they settled here. It's easily assessable via the District and Piccadilly lines and it's well worth the trip. They're fish is fresh and they offer a slew of menu choices. They also have  a nice selection of cooked entrees and udon soups.

On our ride back I strolled around the station and noticed some of the little details that make this mode of public transportation so attractive.  These thin wires keep the birds off the ledges thereby cutting down on the amount of bird excrement. Nice touch!

Help is available at the push of a button.

Like driving, people go to the left when climbing or decending the stairs.

Imported from New York City:

The advertisements are helpful and informative:

Safety is always top of mind:

Mallory's Bridal Shower

It's all in the details, really. That's what makes a celebration special, and the moment I walked into the Mansfield Music and Arts Society for Mallory's bridal shower I knew I was in for a treat.  That's pretty much the case with any event that's hosted by a member of my Italian family. You're guaranteed great food, delicious homemade desserts, engaging conversation and unconditional love.  Add to that the wellspring of creative talent that's prolific in my family and voilà...

 Pink lemonade in mason jars

The theme, every elegant shower has one, was peonies. It started with a clever invitation created by Mallory's sister, Johnna, and was carried over to the event by Kathy, mother of the bride, who made these lovely tissue paper peonies. They gave the room a feminine and romantic feel. Strings of photos of the happy couple and other family members were interspered with hand painted pennant flags sending out good wishes for the big day.

One of the benefits of being part of an Italian family is the quality of the food that's served. It's always the best.

The veggie wraps looked so nice wrapped in bright white paper.

The homemade savory ricotta pies were mouth-watering.

And the fresh Asian spring rolls were a big hit!

There's always a green salad, lightly dressed, with oil and vinegar. The perfect 'brush for the tummy.'

The exquisite desserts were prepared and displayed by our very talented cousin, Debbie. Everything she makes is delicious and beautiful to look at. I told you there's a wellspring of talent in this family and Debbie is our go to person for desserts.

Happy birthday wishes to Johnna,  sister of the bride and maid of honor extraordinaire, was a sweet and thoughtful touch.

Anise flavored pizzelles are a Palanza family favorite.

The family pound cake (made by Auntie Mary Joan) always makes an appearance.

The art in the main gallery provided a colorful backdrop for the homemade Limoncello and wedding dress cookies. What a great venue and such a cute and celebratory party favor.

Is that a Vera Wang?

There was even a stage for the unveiling of the shower of gifts.

The attention to detail was impeccable and made  for a truly memorable event for all the guests and especially our lovely bride, Mallory.  We're all looking forward to the Cape Cod wedding in September.

Kathy, Mallory and Johnna