It’s officially summer, and we’re kicking off grilling season with chef Bobby Parrish from FlavCity. Bobby joins us on this week’s episode of The Fine Cooking Podcast to share some of his favorite Aussie grassfed beef grilling ideas. Our editors also discuss their favorite healthy summer recipes, so fire up the grill and tune in!
What We’re Cooking Now – Fresh Berries
Nancy loves to make berry granitas by combining berry purees with an herb-infused syrup, then freezing and scraping. Here’s the basic technique.
Diana’s favorite is Deb Perelman’s buttermilk berry bundt cake.
Kathy has been making lemongrass spicy syrup for berries. To make, use lemongrass, whole chile, ginger sugar and water. Heat till dissolved, cool and chill, then strain.
Nancy also likes to add fresh berries to savory salads, esp. with cheeses. Here’s some of her favorites:
Bobby talks about the importance of using a remote probe thermometer when using a big cut of meat, (or even steaks), and carry-over cooking. Here’s a meat thermometer we like.
Bobby’s also talks about his recipe for cedar-plank salmon.
Here’s his recipe for kofte with broccoli/cauliflower couscous pilaf.
And his recipe for zero-carb cloud bread bun.