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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Tips and techniques for stress-free veggie grilling

Susie Middleton



JewishWorldReview.com | I love grilled vegetables, but sometimes prepping them for the grill, and then standing vigil over them patiently, is just a little more time than even I'm willing to give.

Using a grill basket definitely helps. If you don't have one, just buy one -- you won't be sorry. They are inherently destructible and won't last forever, so don't bother spending a lot of money on one. (Mine is a particularly cheap, lightweight one that I picked up at a housewares store.)

Using a grill basket is like stir-frying on the grill, but better because you don't have to pay close attention. Stirring every three or four minutes, as opposed to every 30 seconds, is just fine. As long as you follow a few guidelines, you can cook practically any combination of your favorite vegetables in about 10 minutes of mostly hands-off time.

Here are a few tips for cooking vegetables in a grill basket:

1. Choose a combination of vegetables that are loosely similar in density and moisture content. Broccoli, cauliflower, carrots, sugar snap peas, young beans, bok choy, broccoli raab are all fine. (Yeah, I'm defining density very loosely here). Don't use potatoes or roots other than carrots here. It's also fine to throw in a hearty leafy green like cabbage or radicchio -- delicious if you don't mind a few charred edges. But don't use delicate greens such as spinach here unless you toss the leaves in at the end of cooking.

2. Cut all those vegetables into pieces about the same size. Then augment them with at least some peppers, onions or mushrooms -- aromatic vegetables that give off moisture as they cook. The aromatics not only spread flavor around but also help all the other vegetables cook, too.



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3. Estimate how many vegetables you'll need by putting the raw veg into the (cool) basket. Mine feels fullish with 3 to 4 cups vegetables. You want your basket to be slightly overcrowded. With the grill lid down (and only occasional stirring), the indirect (oven-like) heat of the grill, along with the moisture the crowded vegetables will give off to each other, will help cook the vegetables cook through while they brown.

4. Be sure the vegetables are thoroughly (but not excessively) coated with oil. You need the oil to draw the heat in and cook the vegetables. Season with kosher salt, too.

5. Preheat the grill with the grill basket in it for 5 to 10 minutes. Cook over medium heat (unless your grill is really old and slow -- then medium-high.) The vegetables are done when they are all limp, tender (some will be crisp-tender), and gently browned in places.

6. When the vegetables come off the grill, you can do almost anything with them. I like to toss them with a compound butter (fresh herbs, citrus zest, salt), which is quick and easy to make. Then sometimes I take it a step further and toss the seasoned vegetables with whole wheat spaghetti or another pasta and call it dinner (or a big part of dinner). If you like the compound butter idea, I've included a formula below for making one. You might not use the whole batch on the vegetables.

Compound Herb Butter

In a small bowl, combine 2 tablespoons well-softened butter with 1/2 teaspoon citrus zest, 1/8 teaspoon kosher salt, 1 1/2 teaspoons finely chopped fresh tender herbs (chives, mint, parsley, cilantro, basil), and 1 teaspoon honey or maple syrup (optional). Mash with a wooden spoon until well combined. Store tightly covered in the fridge for up to 3 or 4 days.

(Susie Middleton is the author of cookbooks Fast, Fresh & Green (Chronicle Books, 2010) and The Fresh & Green Table (Chronicle Books, June 2012). She lives, writes, cooks, and grows vegetables on Martha's Vineyard. Her blog is Sixburnersue.com. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com)


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