Posts Tagged ‘broiling’

by Caitlin Saniga

I had originally envisioned this dish as a finger food. But the apricots get a little runny under the broiler, so it's best to use a fork. Try to get a little of each element in each bite so you can get the full flavor.

I had originally envisioned this dish as a finger food. But the apricots get a little runny under the broiler, so it's best to use a fork. Try to get a little of each element in each bite so you can get the full flavor.

  • ¬†2 tablespoons honey
  • 1/8 teaspoon vanilla extract
  • 1/4 teaspoon brown sugar
  • 1/4 teaspoon grated ginger
  • 4 ripe apricots
  • 8 raspberries
  • 8 sprigs of mint

Turn the broiler on low, and position an oven rack about 8 inches from the broiler.

In a small dish, mix together the honey, vanilla, brown sugar and ginger. Set aside

Cut the apricots in half, removing the pits. Spoon about a teaspoon of the honey mixture into each apricot, spreading it over the whole cross section and letting it pool in the center.

Broil the apricots for 6-7 minutes, or until the fruit softens and the honey bubbles. Remove from the oven, and let cool for 5 minutes.

Add a raspberry and a sprig of mint to the top of each apricot and serve warm.

Makes 8.

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by Caitlin Saniga

Broiling the red onions brings out their sweet flavor and adds a softness to the otherwise crunchy dish.

  • salt and pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 1 pound thin green beans, trimmed
  • 1 red onions, sliced into crescents

The original recipe called for grilling the onions, but I sadly don't own a grill. If you want to go the grilling route, the onions need 4 to 6 minutes, with a flip halfway through cook time.

Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.

Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to the ice-water bath. Drain beans well, pat dry, and add to the bowl with dressing. Set aside.

Turn the oven broiler to high heat. Toss onion crescents with remaining tablespoon of oil; season with salt and pepper. Spread onions over baking sheet and place on a rack about 6 inches from broiler. Cook, stirring occasionally, until lightly charred, about 5 minutes. Add to bowl with green beans

Makes 4 servings.

Recipe adapted from: MarthaStewart.com

Photos: Caitlin Saniga

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by Caitlin Saniga

If you have an extra bell pepper from the garden, it's nice to add a thin ring or two to these sandwiches.

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon red pepper flakes
  • salt and pepper
  • 1 long loaf sourdough or Italian bread, cut into 1/2-inch slices
  • 2 large cloves garlic, minced finely
  • 4 Roma tomatoes, sliced into 1/4-inch rounds
  • 6 slices Muenster cheese

Turn on the broiler to low. Place an oven rack 6 inches from the broiler.

Combine the oil, oregano, pepper flakes and a dash of salt and pepper in a small dish. Brush one side of each slice of bread with some of the flavored oil. Top with tomato slices.

Use a pizza cutter or a flat-edge knife to cut the Muenster cheese into skinny strips. Arrange the cheese strips over the tomatoes.

Place sandwiches on an ungreased baking sheet and move the try to the oven rack. Let sit under the broiler about 3 minutes. Remove from the oven and brush any remaining flavored oil over the cheese. Return the tray to the oven and let cook about 1 minute, until cheese starts to get bubbly and golden. Serve warm.

Makes about 12 sandwiches. (Depends on the size of the loaf of bread.)

Recipe adapted from: Food Network Magazine

Photo: Caitlin Saniga

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by Caitlin Saniga

After years of happily avoiding grapefruit, I decided to give it a shot when I found this recipe. The cinnamon-sugar tames the tartness, and the broiling gives the fruit a whole new toasty dimension.

  • 1 grapefruit
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons light brown sugar

My mom has a grapefruit spoon, which is pointy and has a knifelike edge. Wish I had one of those today.

Turn on the broiler, and position one of the racks (if possible) 6 inches from the heat source.

Halve the grapefruit, then run a sharp knife around the inside edge to loosen the flesh from the skin. Place the halves in an oven-proof dish.

Mix the cinnamon with the sugar in a small bowl. Sprinkle the cinnamon-sugar over each grapefruit half, and broil for 12-15 minutes, until the sugar is caramelized and the edges are golden brown. Keep the oven door open a crack during broiling. Let fruit cool for about 3 minutes before serving. Sprinkle more sugar over the top if you want.

Makes 2 halves.

Recipe adapted from: Cook Your Dream

Photos: Caitlin Saniga

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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