I finally broke down and bought the grill pan, after some feedback on the blog about my famous "foil packets" for cooking many things. Let me tell you, I am in LOVE! It cooked the cauliflower so much better than the packet, and it was a perfect venue for my my garlic scape pesto.
I made the pesto ahead of time, and took it with us camping, as we were celebrating our 11 month anniversary, and the last of our Three Floyds haul. Paired with a nice, rare ribeye steak, these were perfect. The final beer was Amon Amarth, a nice, lightly smoked porter. This is the best my camping camera could do, but the meal was amazing.
For the pesto:
1 pound garlic scapes
Olive oil and salt for drizzling
1/2 cup walnuts
1/3 cup freshly grated parmesan cheese
1/2 lemon. freshly juiced
1/2 cup olive oil
Drizzle the scapes with olive oil and salt generously. Heat grill to high, and place scapes on the hot grill. Grill until scapes get a light char on outer leaves. Remove from the scapes from the grill and let them cool. Cut into one inch pieces. Place all remaining ingredients into a food processor or blender, and process until somewhat chunky, but mostly smooth.
For the cauliflower:
1 head cauliflower, cut into bite size pieces
2 tablespoons olive oil
Grated parmesan cheese
Toss cauliflower in olive oil. Heat grill to high, and place grill pan on grill to preheat. Put cauliflower in pan, and stir frequently until lightly charred and tender. Remove from grill and place in a bowl. Stir in the pesto, and serve with extra parmesan cheese.
The new pan in action:
For the cauliflower:
1 head cauliflower, cut into bite size pieces
2 tablespoons olive oil
Grated parmesan cheese
Toss cauliflower in olive oil. Heat grill to high, and place grill pan on grill to preheat. Put cauliflower in pan, and stir frequently until lightly charred and tender. Remove from grill and place in a bowl. Stir in the pesto, and serve with extra parmesan cheese.
The new pan in action:
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