Suzanne and Michael were here the week of August 11. It being Restaurant Week, we didn't cook that much, but Michael proposed and executed one delicacy: at Suzanne's suggestion, he sprinkled ground cloves and cinnamon on the tops of nectarine halves. Then he broiled them, sliced side up toward the broiler, placing a preheated cooling rack on their tops (we had to adapt what was probably a superior method he saw on tv involving a grill). He removed them from the oven after a few minutes of broiling and filled the pit pits with a mixture of Skyris Icelandic yogurt (which I think Jody had once recommended) and honey, and topped the mound with roasted slivered almonds. Divine!
2 comments:
That sounds delicious ... I like the improvised grilling method, but is something wrong with your grill?
Ah, the grill has been out of service for years, ever since Reeves went non-beef. I could certainly continue to use it for roasted vegs and salmon, but since most of my fish recipes are in drippy marinates, I just got out of the habit. And it took a turn for the worse in some of the gales we had - - I had to retrieve it from the back yard, and haven't yet dared use the propane tank. We thought about getting a built-in grill that would feed off the 500-gal tank in the front yard, but haven't pursued the idea. We are getting a lot of landscaping done, but I don't think the grill will figure into the plans.
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