Sun Tea

As the weather gets warmer, consider brewing sun tea to stay hydrated and healthy.  The sun's rays produce an optimal temperature for brewing a wide range of teas.  Simply put 1/4-1/3 cup of looseleaf tea or 8 teabags in a pitcher, fill with cool water, and add any additional flavorings (I love fresh mint and lemon slices).

Allow your brew to sit in the sun for 3-5 hours, then pour the tea through a kitchen strainer into another pitcher.  Pour the sun-brewed tea over a filled glass of ice or chill in the fridge to enjoy later.

Fearless Veggie Grilling with Grill Pans

When grilling this summer, don't just limit your repertoire to grilled meats and corn.

Grill pans are a cost effective, convenient way to get delicious grill flavors in your summer vegetables without half of your veggies falling through the grates.

I found the below grill grate for around $22 on sale.  Shop around for the style and size that best suits your grilling needs.  Simply toss your favorite vegetables in a little olive oil before placing on a hot grill.

Grill grates make even delicate veggies like these baby asparagus a simple and delicious grilled side.

Peppers and onions are a delicious side with chicken, burgers, or grilled tofu.

Sardines for Health, Happiness, and the Environment

The other day I grilled some sardines for dinner.  These lovely denizens of the deep are healthy, sustainable, and delicious!

Visit the Monterey Bay Aquarium's site for more information on sustainable seafood options:
http://www.seafoodwatch.org/cr/seafoodwatch.aspx

Learning from Jeni!

Had an AWESOME experience at Williams-Sonoma learning how to make a recipe from Jeni's new cookbook from Jeni herself!  What a wonderful way to learn how to make delicious ice cream at home.  Thanks Jeni for a great class!

Jeni talking to an excited crowd.

A delicious sundae for students to drool over.

Check out information on Jeni's locations, cookbooks, and ice creams at http://jenis.com/

French Style Hard Boiled Eggs

I have yet to find a way the French prepare eggs that I don't like.  Here's a recipe I love in the summer months.  Pair this with some crusty french bread for a light lunch or snack that's healthy and delicious.

Start with 3-4 eggs large eggs.  Place them in a saucepan and cover with cold water.  Over a high heat, heat the water to just before boiling.  Turn the heat source off and cover for 25 minutes.  This French method ensures even cooking and a perfect hard boiled egg.

Pour off the hot water and cover the eggs with cold water for several minutes to make them easier to peel.

Finely chop a large bunch of parsley, 3 cloves of garlic, and open a small container of tomato paste.

Add 3 heaping Tbs. of tomato paste, 3-4 Tbs of olive oil, and mix.

Peel the eggs and layer them with the tomato/parsley mixture.  Once you've filled the jar, pour olive oil into the jar to fill the remaining spaces between the eggs.  Refrigerate and enjoy!  The eggs stay good for 5 days refrigerated.

All Hail Onion Soup!

Onion soup has sustained and empowered the French working class for centuries.  It's under $2 a bowl and pairs wonderfully with a salad, making it a wonderful addition to your culinary repertoire.

Thinly slice six large onions.  Vidalia onions are the best, but Walla Wallas or nice quality yellow onions also work very well.  Cook over low heat with 1Tbs. olive oil and 2 Tbs. butter for a long time (1 to 1 1/2 hours).  The onions will reduce in volume by about 2/3rds.  Add 3 cans of good beef stock and simmer for an additional 20 minutes.

Slice French bread on the bias and toast in a 400 degree oven for several minutes.

Add a good slug of port to two oven-proof bowls.  The Food Pope uses Tawny Port which is also an excellent after-dinner drink.

Ladle a good portion of the onion/broth mixture into each bowl and cover with shredded cheese.  The classic recipe calls for Gruyere, but this can be very expensive.  The Food Pope uses equal portions mozzarella and swiss as an equally delicious and less costly alternative to Gruyere.

Place two toast wedges in each bowl, cover with more broth and cheese, and pop in the broiler for several minutes.  Keep an eye on it because the cheese melts quick!  Enjoy this French treat in the Spring or Fall for a light meal that strengthens and rejuvenates the soul.  Happy cooking from The Food Pope!

The Philosopher's Cut: 6 oz Tofu Steak

Many shy away from tofu and consider it tasteless and unfit for most palates.  This couldn't be further from the truth.  In today's tough economic times, tofu is a wonderful alternative to other more expensive proteins. Extra firm tofu holds up to many recipes and will take on a myriad of flavors.

The below tofu steak was cooked over a high heat grill for 5 minutes per side with blue cheese added to the top in the final 2 minutes of cooking.  The "steak sauce" was a peanut sauce available in the Asian foods aisle of most stores.

The tofu steak cost between $0.79 and $0.89.  Paired with some grilled organic green onions and an ear of grilled corn, it made for a VERY reasonably priced, and surprisingly satisfying meal.

When looking for some great foods to grill this summer, be sure to put extra firm tofu on your list!