Monday, May 20, 2013

Rosemary, Baby


Does this purple flowering coniferous bush look familiar? It's none other than rosemary, and it grows all over the corporate landscape of Silicon Valley (why, we've seen rosemary plantings in Austin, Burbank, Thousand Oaks, Phoenix and Hillsboro outside of Portland).

Can you believe they charge money for rosemary in grocery stores?

I've already culled my local corporate campus for pink peppercorns, why not rosemary?

Maybe I'll email a certain "most powerful women in business" and see if we can't start planting sage and thyme too.

Make no mistake, this is no normal hedged evergreen.
And how can I tease you without a nice recipe?

Missy's Grilled Vegetables Tuscan Style:

  • Eggplants sliced on a wide bias, 1/2" thick.
  • Zucchini and other squash, sliced on a wide bias, 1/2" thick.
  • Portabella Mushrooms, stemmed.
  • Endive and radicchio, halved.
  • Asparagus, trimmed.
  • Anything else you feel like grilling.
  • The most pristine olive oil you can find.
  • Kosher salt.
  • Chopped rosemary.
  • Chopped italian parsley.
  • Lemons, halved.
This technique comes from my sister who spent several years living in Florence, Tuscany (Firenze, Toscano).

"You get a stupid hot grill... wood fired if you can. Super hot," she explained one summer to my Dad and Step-mother (we are now calling her the "ISM" as in Inestimable Step Mom, as opposed to "ESM").

She lays sliced vegetables on a grill over direct, very hot coals and allows them to char deeply on each side.

Once removed they are laid out on a platter and only then seasoned with salt, herbs, olive oil and lemon juice (optional - you can grill the lemons too).

Buon Appetito!