By Karen Adler

ISBN-10: 1558326685

ISBN-13: 9781558326682

Got wooden? you want to. Cooking on a plank is the best strategy to infuse your meals with the delicate flavor and aroma of smoke.

 

Best half is, you don’t desire a fancy rig, specific gear, or complex instructions to begin planking. All you really want is a board and this publication. With the 25 crucial strategies you’ll locate in those pages, you’ll be planking like a professional in no time—outdoors and in. This booklet gains tempting fare resembling Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry preserve, Plank-Roasted Pears with Blue Cheese, Cheese- and Herb-Stuffed Planked Portobello Mushrooms, and Garlic and Rosemary-Slathered Planked red meat Chops. Armed with this concise and convenient primer, an individual can turn into a planking and grilling professional in no time!

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Extra info for 25 Essentials: Techniques for Planking

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If you like, you can substitute mussels or small lobster tails for the clams. SUGGESTED PLANK: 2 oak or cedar baking planks, soaked in water for at least 1 hour (see Note [>]) SUGGESTED WOOD: Oak chips, chopped corncobs, or grapevines INGREDIENTS DIJON BEURRE BLANC � cup (1 stick) unsalted butter, softened ⅓ cup Dijon mustard 1 cup dry white wine ⅓ cup tarragon vinegar or white wine vinegar 1 shallot, minced 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon 12 cornichons, drained and finely chopped ⅓ cup heavy cream Kosher or sea salt and freshly ground black pepper 3 pounds clams (about 3 dozen) 2 cups chicken stock or broth 2 cloves garlic, minced 1 lemon, sliced Loaf of crusty bread, for serving METHOD To make the beurre blanc, combine the softened butter and mustard in a small bowl.

Place the plank on the no-heat side of the grill and close the lid. Plank for 15 to 20 minutes, or until the cheddar cheese is beginning to ooze. Remove the plank and grill the grapes directly on the medium-hot side of the grill, turning often, until the grapes are scorched and blistered, about 4 minutes total. Arrange the grapes beside the cheeses on a serving platter and serve with a basket of baguette slices. OVEN-PLANKING: Preheat the oven to 325°F. Place the planked cheese in the middle of the oven and oven-plank for 15 minutes, or until the cheddar cheese is beginning to ooze.

Serve immediately with bread or crackers. OVEN-PLANKING: Preheat the oven to 400°F. Place the planked cheese in the middle of the oven and oven-plank for 15 minutes or until the cheese is slightly melted and everything is hot. Serve with crackers or bread. Technique 4: Plank-Roasting Fruit PLANK-ROASTED PEARS WITH BLUE CHEESE SERVES 4 Whether you serve these over dressed greens as a salad, on their own with a bold red wine as an appetizer, or as a sweet-savory dessert with a glass of port, you'll savor the extra flavor that plank-roasting over high heat gives this mild fruit.

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25 Essentials: Techniques for Planking by Karen Adler


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