Judith Fertig and Karen Adler, authors of The Gardener and the Grill
Self-titled BBQ Queens and prolific cookbook authors Judith Fertig and Karen Adler will release The Gardener and the Grill for publication (Running Press) in late April 2012. In this interview, they discuss their latest cookbook and share recipes such as Grilled Peach Halves with Lemon Balm Gremolata.
The Gardener and the Grill is a grilling guide for gardeners, seasonal eaters, and anyone eager to learn how to grill vegetables and even fruit–not just during the summer months but all year long. In addition to seasonal recipes, the book offers tips on grilling for preserving, a burgeoning “griller’s pantry” of rubs and versatile sauces, and more than 100 vegetarian recipes.
The authors are experts on grilling and barbecuing as demonstrated by their numerous cookbooks such as BBQ Bash, 300 Big & Bold Barbecue Recipes, and Weeknight Grilling. The duo has appeared on the Food Network and Better Homes & Gardens TV, and they both share their skills in grilling classes that have reached over 75,000 students.
Pete: What’s behind the premise of your latest cookbook, The Gardener and The Grill?
Judith: Both of us love to garden and both of us love to grill, so putting the two together in a book was a natural.
Pete: What inspired the idea for this book?
Judith: As women in barbecue, we think about what we like to eat that is beyond the parameters of meat and potatoes. Our Fish and Shellfish, Grilled and Smoked; 25 Essential Techniques: Grilling Fish; and 25 Essential Techniques: Planking feature more “finesse” barbecue. We love fresh flavors and colors, so grilling from the garden became our current project.
Pete: What recipes do you suggest for the grill in fall, winter, and spring as produce availability changes with the season?
Karen: In fall, it’s wonderful to grill apples and pears as well as root vegetables, winter squash, and hearty greens like Swiss chard and kale. There’s a way to grill just about everything. In winter, it’s more closing the lid on the grill or smoker and smoking potato dishes, grilling brussels sprouts (which are fabulous) or grilling greens to serve with a warm cranberry vinaigrette. In spring, it’s all the wonderful asparagus, leeks, snow peas and edamame in the pod, green onions, and fingerling potatoes.
Karen: The essential ingredients are olive oil, salt and pepper. Beyond those, you can stock Dijon mustard, bottled hot sauce, wine vinegars, dried herbs and spices.
Pete: Can you share some background about how you develop, test, and refine recipes?
Judith: We both save recipes that we come across and keep a stash of them. We’ve also written quite a few books, so we have a body of work on which to draw. We both seem to like the same flavors and the idea of maximum return for ease of preparation, so we’re on the same page with that. We sit down and make a list of ingredients or recipe concepts we want to feature in a book, then create or tweak a recipe, then test it. With The Gardener and the Grill, we wanted to make sure we included as many herbs, vegetables, and fruits from the garden as we possibly could in ways that made sense and tasted great.
Pete: What does this book offer for the novice gardener and/or griller or someone completely inexperienced in either/both areas? Is this book a good entry point or do you suggest another title in your catalog?
Karen: The Gardener and the Grill is for the novice as well as the experienced gardener or griller. If you only have a pot of cherry tomatoes on your patio and have only threaded them on a skewer to grill, you can use this book. If you have a big garden, you can extend your gardening repertoire by growing and grilling new varieties.
Pete: Favorite recipe in the book?
Judith: That’s hard to choose. I have a new one every day. Today, it’s Grilled Summer Slaw with Gorgonzola Vinaigrette. But I also have a hankering for Warm Honeyed Blackberries with Grilled Pound Cake.
Pete: Where can the book be ordered and purchased besides Amazon, locally and nationally? Is it available as an eBook?
Karen: The Gardener and the Grill is at Pryde’s, A Thyme for Everything, The Kansas City Store, Kitchen Thyme, Webster House, Williams-Sonoma, Anthropologie, Barnes and Noble. It is available in ebook format.
From The Gardener and the Grill by Karen Adler & Judith Fertig
Running Press, 2012
Charred Green Beans with Lemon Verbena Pesto
If you grow pole beans, you know that at first glance, you have only a few beans, and then suddenly there is an onslaught. That’s when bean varieties like the green Blue Lake or the yellow wax beans can be stir-grilled with a bit of olive oil for a very simple yet satisfying dish to use the surplus of beans. When you’re in the mood for a more robust sauce, try this lemony pesto tossed with the grilled beans right before serving. Serves 2 to 4.
1 1/2 pounds slender green beans
2 teaspoons olive oil
Lemon Verbena Pesto
1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves)
2 garlic cloves
1/4 cup grated Parmesan cheese
1/4 cup pine nuts or English walnuts
1/2 cup olive oil
Fine kosher or sea salt and freshly ground black pepper to taste
Prepare a hot fire in your grill.
Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet.
For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months.
Place the grill wok or basket directly over the fire and stir-grill tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about 1/4 cup of the Lemon Verbena Pesto or to taste.
Grilled Peach Halves with Lemon Balm Gremolata
This recipe is very simple, yet full of flavor. A traditional gremolata has parsley, lemon zest, and garlic, but this is a sweeter version, delicious with fruit. If you don’t have lemon balm in your garden, substitute mint and add more lemon zest. If you use a Microplane grater, you get the flavorful yellow part of the lemon rind without the bitter white pith. By chopping the herbs with the lemon zest, the flavors blend together better. Serves 4.
1/4 cup packed lemon balm leaves
1 tablespoon packed mint leaves
1/2 teaspoon lemon zest
Pinch kosher or sea salt
4 peaches, halved and pitted
Prepare a medium-hot fire in your grill. Chop the lemon balm, mint, and lemon zest together until very fine. Sprinkle a pinch of salt over the leaves and chop again. Set aside in a small bowl.
Place the peach halves cut side down on the grill. Grill for 4 to 6 minutes, turning once, until the peaches are tender and blistered. To serve, place 2 peach halves in each bowl and sprinkle the Lemon Balm Gremolata over all.