Stepping outside to a shady grill to keep the kitchen cool is just one way I beat summer’s heat. A couple of my pieces that are appearing off the blog this month may come in just as handy amid a heatwave.
I’ll get back to sharing new grilling recipes in the next week. This week, I want to put you behind the scenes for my recently published freezer tour for Greatist and my lineup of portable electric burners for The Spruce Eats.
What’s in My Freezer
When Greatist invited me to join its Freezer Tours series this summer, the challenge was to squeeze as many items into the article as I do into my freezer. The piece touches on everything from huckleberries to pressure-cooked beans. Many of the garden goodies I freeze each summer are quick saves that don’t require a recipe or special techniques. If you’re intrigued by some of my freezer favorites mentioned in the Greatist article, you can find more details on the blog:
Blended herb bases
Sourdough pizza dough
Grilling to Freeze
As I note in the Greatist article, I often grill fruits and vegetables before freezing them to enjoy months later. It may sound like extra work, but lighting a round of charcoal lets me prepare dinner and grill for the future in one session. Again, I give more details on the blog about some of my grilled and frozen favorites mentioned in the Greatist article:
Tomatillo juice cubes
As one Twice as Tasty reader pointed out in response to last week’s blog post, “Standing over the grill can be pretty darn hot too!” If you feel the same, you may be interested in my latest article for The Spruce Eats that picks the best portable electric burners in a range of designs. With these burners, you can turn any flat surface within reach of an electrical outlet into your outdoor summer “kitchen.” Some styles, like the infrared burner and induction burner, release minimal heat into your cooking space even as they hit their highest temperatures.
Here are some quick and easy summertime dishes that can work well on a portable electric burner:
Fried Green Tomatoes
Scallion Pancakes with Chickpea Flour
Vegetable Couscous with Chickpeas and Feta
Warm Quinoa and Feta Salad
Wilted Arugula Pasta
Twice as Tasty
Hopefully you enjoy reading my off-the-blog pieces as much as I enjoy writing them. Keep your eye on The Spruce Eats for fresh articles from me in the coming weeks, with reviews of stackable cookware, large pressure canners, and more.
Then check back on the blog next week for some new recipes. I’ll be sharing one of my favorite grilled fish marinades, for skewers or fillets, plus my pan-free trick for couscous and fun ways to serve it using the “one prep, two meals” technique. Good luck beating the heat!
Looking for more recipes? Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. At the same time, pick up The Pickled Picnic, a digital collection that comes in an easy-to-read PDF format, uses pickles and leftover brine in a range of recipes, and is available exclusively through Twice as Tasty.
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