Chef's cornered!
So, we thought, since we're already telling you about Kaos and some of the things that can be found here, why not pass along some tips from our kitchen? Waving a keyboard, we cornered our chef, Evan Podd, as he tried to sneak out the back way and made him share some of his wealth of knowledge with the film guide team.
Being basically good-natured whenever he isn't hovering over his sauces, Evan agreed to contribute to the contents of the Kaos Revue. His first instalment concerns the preparation of grilled vegetables for outdoor cooking.
"There is much more to grilling or barbecuing than one might imagine," says he of the tall, frilly hat. "Simply placing your burgers or dogs on the ol' barby just won't do in these days of gourmet cooking and health-conscious eating. Over the past years people have been introduced not only to exotic foods but also to new ways of preparing foods that have been with us for a long time. With a higher interest in nutrition and therefore vegetarian dishes comes the challenge of preparing vegetables in evermore flavourful and attractive ways. The barbecue offers a perfect chance to add interesting choices to outdoor cooking."
Basic rules apply. Choose fresh vegetables in season and do not overcook. Overcooking not only compromises the look and texture of vegetables but also results in the loss of nutrients.
Here are some flavourful suggestions which are both quick and easy to prepare:
Eggplant
To prepare, simply slice into 1/2 rounds and brush generously with crushed fresh garlic and olive oil. Eggplant is very porous and these ingredients are quickly absorbed. Grill for 4 to 5 minutes, turning only once for perfect grill marks. Just before removing from heat, brush with a small amount of balsamic vinegar.
Zucchini
Prepare this hardy vegetable much the same as the eggplant. Zucchini, however, will benefit from an extra generous application of fine balsamic vinegar.
Red Onions
The sweet, rich taste of red onions comes to full flavour on the barbecue. Merely cut into 1/2 inch wheels and place on hot grill. After a few minutes brush with cinnamon and butter and turn once. Cook for a few more minutes before brushing the other side with the same mixture. Don't expect enthusiasm from the kids but your adult friends will rave!
Bell Peppers
Another sweet and tangy summer flavour. Red and yellow peppers are sweeter than green. Simply cut peppers in half and remove seeds and membrane. Slice into 1 inch strips, toss in a mixture of olive oil, salt, pepper and oregano. Grill for just a minute or two and serve while hot.
In this season of high-quality, fresh Ontario fruits and vegetables it is easy to provide nutritional, easy to prepare meals on the barbecue without relying to the tried and true burger and spud method. Using a variety of seasonings, oils, herbs and vinegars, experiment with combinations of your favourite flavours. Perhaps you won't regret planting all that zucchini, after all.
Back to the list