Grilled Shaved Asparagus Pizza

Pardon the bandwagon jumping, I hear it’s great for toning your butt. I’m going to be yet another food blogger talking about shaved asparagus this week. It’s everywhere! If you’ve tried it, you’ll know why – because it’s awesome! I actually shaved the asparagus in question almost two weeks ago, and was only completely copying inspired by one food blog (a certain Kitchen we’re all completely Smitten with) in particular. My dish turned out great. Figured I’d blog it (which unfortunately rates below painting guest rooms and attending anniversary parties at local breweries on the priority scale). Then boom, come Monday morning, shaved-asparagus-palooza! Dang! But none of that matters. What matters is the utter deliciousness of what I made.

That’s not the only bandwagon I jumped on recently. A few weeks ago Husband and I joined the scores of other bloggers who have made the same big, life-changing decision of late. That’s right...we joined a CSA*! Every other week we’ll be getting a big box of fresh from the local farm organic produce. The “get what you get” nature of a CSA gave me pause when we first considered joining a couple of years ago. Another way my confidence in my cooking has progressed – I don’t need a recipe to follow and an iron-clad shopping list to buy from every week. I’m now comfortable with pulling a head of romanesco cauliflower out of a box, knowing I’ve never cooked with it before. In the end produce is produce. Sure, certain flavors and preparations work better than others, but ultimately, if it’s fresh, it’s going to be delicious. And if I’m ever really stumped, I’ll channel my grandmother and throw it into a pot of broth and add things until it is some kind of delicious soup. I’m glad we waited to join. A few years ago, I might have met the bi-weekly pickup with stress and trepidation of how to consume everything in a delicious way before it expired. Now I wake up excited for “CSA pickup day”! It helps that my love of fresh produce has grown to obsessive proportions.

It’s a good thing Husband doesn’t mind being married to a woman whose idea of evening conversation is naming off the different possibilities for dishes using CSA ingredients…

I’m happy to report my first CSA box experience had very little stumpage. Quite the opposite, in fact. I pulled out a beautiful bushel of asparagus and did a little dance (I hope no one was watching…) because I knew exactly how I wanted to use it. Here’s how it went down:

1. Husband had requested I make grilled pizza of some kind.
2. The pizza dough recipe I wanted to try required overnight resting, so there were several balls of pizza dough ready and waiting in the fridge.
3. I had bought some Iberico cheese on a whim at Trader Joe’s. I wanted to try something Spanish and it had a nice soft, yet sturdy feel to it.
4. I had just read about a shaved asparagus salad that sounded divine. 

When I saw that asparagus, everything clicked. Husband might like his bbq chicken pizzas, but he was just going to have to go without. Shaved.Asparagus.Salad.Grilled.Pizza. It called to me. “If you grill it, deliciousness will come…”

Did I mention I made garlic-infused olive oil, then used the oil to brush the pizza dough before it went on the grill, and used the resulting garlic confit on top of the pizza, hidden beneath the creamy melted cheese? That happened.

I also put raw asparagus on a pizza that only cooked for about 2 minutes. Not quite raw, but definitely not cooked. It was sweet! Who knew raw asparagus had a mild sweetness to it? After I had shaved each asparagus spear down to a nub with my vegetable peeler, I bit off that last nubby bit before the woody stem. It was so crunchy and succulent, I knew the salad by itself, which I simply tossed with lemon juice and red pepper flakes, would be fantastic.

The farm fresh asparagus made an interesting and discernable difference. All asparagus spears get woody and tough at the bottom of the stem, but this asparagus was so tender that quite a few spears weren’t woody at all. I was able to use all but the tiniest of partial inches off the bottom. And I have been known to sacrifice almost half a stalk out of fear of the woody end.

I was equally pleased with how my pizza dough turned out. Some extra hydration and the overnight resting allowed the whole wheat flour to properly mellow along with it’s already mellow cousin, AP flour. When I went to start shaping it, it practically melted over my fists and stretched beautifully with just the slighted tug. More relaxed gluten I have never seen. I stretched it super thin, so the quick, high heat from the grill would give it a charred, crispy flatbread consistency. The earthy flavors from char and whole wheat went beautifully with the Iberico and Parmesan cheeses.

The Iberico cheese was a new ingredient to me, and I was so happy with it. It was sturdy enough to grate, yet creamy enough to pair nicely with the Parmesan. Sometimes creamy cheeses can be a little bland in pizza applications. Not this one. I wouldn’t say it’s pungent, but it definitely has a mild grassy earthiness that was a perfect complement to the vegetal asparagus. Milder than goat cheese, but stronger than mozzarella. I think I’m in love.

It sure sounds like a lot of steps – making dough, infusing oil, peeling individual asparagus spears, etc. But that’s the great thing about grilled pizza – it comes together really fast! The actual cook time is almost negligible. “Infusing” something sounds like a lot of work, but really you just throw some garlic cloves in some oil over low heat and mostly forget about it for a few minutes (like, say, while you’re prepping the asparagus). And of course, you can always buy pizza dough. Trader Joe’s even has a wheat option! Because if you’re like me, you balk at eating white breads, yet inexplicably have no qualms with using white flour in cakes, pies, muffins, and every other dessert application. Um, moderation?

This pizza has, after just one go, already carved a special place in my mouth stomach heart. It was the perfect way to celebrate the end of this highly unusual rainy season. [At least, it would have been, had the rain not inexplicably come back yesterday.] Dough chewy and blistered, cheeses creamy and walnutty, and a bright, crunchy salad on top to make you feel like you’re eating a real meal. And let’s not forget the occasional bite of sweet, mellow garlic. Oh yes, this was worth every bounce of my happy dance.

Sorry for the pictures, featuring what can only be described as limp pizza. In my rush to get the leftover pizza put away and out of the reach of a certain cohabitating pizza-monster, I may have stacked and smushed the slices into a Tupperware container, forever ruining their structural integrity. Don’t be like me. Just wrap it in foil.

*Did I get ya!? Have you noticed all the bloggers are pregnant right now? Not gonna lie, it’s weirding me out.

Grilled Shaved Asparagus Pizza
adapted from Smitten Kitchen

Makes one 10-12” pizza

1 portion of pizza dough (see recipe below – Note: it’s an overnight process!)
¼ cup olive oil
6 cloves garlic
1 bunch asparagus (~1 lb.)
Juice of ½ lemon (~ 1 TB)
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp red pepper flakes
½ cup freshly grated parmesan cheese
½ cup freshly grated Iberico cheese (any soft cheese like mozzarella, goat, or feta will do)

1. Preheat your grill to medium heat.
2. In a small saucepan over the lowest heat you can manage on your stove, combine the olive oil and garlic cloves. Let this mixture stew or a good 20 minutes so the flavors can marry. Check on it every few minutes, giving the pan a good swirl, to ensure that the garlic doesn’t brown. We want the flavors to cook out, but not sauté. When it is done to your liking, remove the pan from the heat and set aside to cool.
3. Once the oil is cooled, fish out the garlic cloves (you’ve made garlic confit!). Either chop them into small pieces, or leave them whole. Those babies are going on the pizza. I opted for chopped for more garlic coverage. 
4. Using a vegetable peeler, shave the asparagus stalks into beautiful ribbons (or hack into ribbon-like bits, if you’re me). You can use the woody ends as a handle and discard it once you’ve shaved down to the nub. In a medium bowl, combine the asparagus ribbons, lemon juice, salt, pepper, and red pepper flakes. Toss to combine.
5. On a pizza peel or large cutting board, stretch your pizza dough to your desired shape and thickness. I did most of my dough stretching on my fists, letting gravity do the work. The gluten in the dough was so relaxed, that it pretty much melted over my hands. I also opted for a very thin dough, since the crispy texture you get from the grill goes best with a thin crust.
6. From here on out, things happen fast, so make sure you have everything prepped and ready to go – tongs, plates, brushes, etc. at the ready.
7. Brush the shaped dough with the garlic oil. Carefully (it’s going to stretch, it’s ok, it doesn’t have to be pretty) lay the pizza dough with the oiled side down on the grill. While that side cooks, brush the top of the dough with more garlic oil. Using tongs, peak under the dough after about 2 minutes to check doneness. You want some nice char marks, but you don’t want it to burn. When it’s ready, flip the dough over. Working quickly because this is going to cook fast, sprinkle the garlic over the dough. Then sprinkle the parmesan Iberico cheeses. Then top with as much of the asparagus as you think fits nicely without too much heaping (I heaped quite a bit because I’m like that). Close the lid on the grill and let it cook for 2 minutes. Check the pizza to see if the cheese has melted. If it hasn’t, keep cooking it covered until it melts. Once it’s melted and the underside of the dough is nicely charred, remove it from the grill. 
8. Slice and enjoy!

Note: You can alternatively bake this pizza on a baking stone or sheet pan in a 450 degree oven.

Partial Wheat Pizza Dough
adapted from 101 Cookbooks

Makes 6 portions

2 ½ cups white whole wheat flour
2 cus bread flour
1 tsp instant yeast
1 ¾ tsp kosher salt
¼ cup olive oil
1 ¾ - 2 cups ice cold water

1. In the bowl of a stand mixer fitted with the paddle attachment, stir together the flours, salt, and yeast on the slowest setting until mixed. Stream in the oil, and then 1 ¾ cups of the cold water. Switch to the dough hook and mix on medium speed. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If it is too dry, add the remaining water, a tablespoon or so at a time until it sticks appropriately. Continue mixing for 5 to 7 minutes, or until the dough is smooth and sticky, and a small piece passes the window pane test (to tell if the gluten has fully developed). The finished dough will be springy, elastic, and sticky, but not just tacky.
2. Transfer the dough to a floured countertop, and portion into 6 equal pieces (I used a scale because I’m anal like that). Mold each into a ball, creating some nice surface tension (Peter Reinhart and I are all about surface tension). Rub each ball with olive oil and seal into ziplock bags. Refrigerate overnight (or up to a few days). Alternatively, you can freeze the dough balls at this point – just thaw them in the refrigerator when you’re ready to use them.
3. The next day remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza (I’d suggest 2 unless it’s a hot day). Leave them in their plastic bags, so they don’t dry out. I like to turn my oven on for literally a minute, then turn it off and put the dough inside. It’s slightly warmer than room temperature, so they wake up nicely.
4. When you’re ready to shape the dough, on a floured surface, press it gently with your fingers into a round disk. Balance the disk on your fists and gently work the dough apart as evenly as possible. You can also use your hands to stretch it. If the dough is not cooperating, it means the gluten isn’t relaxed enough, and letting it rest for 15-20 minutes should help.
5. Bake in a 450 degree oven or grill on the barbecue with desired toppings until the crust is crisp and nicely colored.

Note: You can use all AP flour, but you'll want to reduce the water to 1 ¾ cups.

Chipotle Maple Grilled Tempeh Tacos

I have a new love. It’s a bit controversial. I kept it quiet at first because people wouldn’t understand. See, me and tempeh? Yeah, we’re kind of a thing.

All joking aside, I am totally loving tempeh at the moment, and it is controversial...at least in my household. I’ve always counted my blessings that Husband likes everything when it comes to food. Everything. There are preparations he doesn’t prefer, but I’ve never come across an ingredient he just doesn't like. He’ll even do tofu if it’s prepared well. But he doesn’t like tempeh. I’ve done a few different cooking methods, vastly different flavor combos, and he hasn't liked any of them. He just won’t eat it. Tragic, right?!

I have a feeling that’s a common problem with tempeh. You either love it or...not so much. While not the case with Husband, I wonder how much of that not-liking is linked to ignorance of what tempeh is. It is not textured vegetable protein. It is not tofu. It is a soy-based vegetarian protein alternative, but you know what? So is edamame. Tempeh is made from soybeans that are fermented into a cake, and the tempeh I am familiar with also has other whole grains added, I believe for textural and flavor purposes - anything from millet, to brown rice, to barley. Yes, it’s true. This is total crunchy granola hippie food. But hippie food has been in forever now, so let’s give peace a chance, k? Anyway, when was the last time you heard about a tempeh recall due to contaminated soybeans?

Tempeh is also crazy kinds of good for you. It’s really high in protein and fiber, which fill you right up, but with much less calories and fat. Win win. It’s also made from fermented soybeans. There’s a lot of controversy out there right now about soy and whether it is ultimately beneficial or harmful to our health. Every study says something different, depending on which industry is behind the funding, but I recently read an article that was very interesting. It separated fermented soy products from non-fermented soy products, saying they most likely affect the body differently. Fermented soy products like tamari, miso, and tempeh are good for you and have all sorts of lovely health benefits having to do, I believe, with the bacteria used to ferment the products. Non-fermented soy products, like tofu and soy milk are actually the leftovers from fermented soy products - the result of an effort to avoid waste - and are supposedly more questionable upon regular consumption. I have no idea if it’s true, but it’s interesting, no?

And most importantly, tempeh is delicious! It has a lot more flavor and texture than tofu - like if a block of tofu and a veggie burger had a love child.  It has a nutty, meaty flavor, and a firm, chewy texture. Chewy like whole grains, not chewy like octopus, just to be clear. I've noticed that each brand of tempeh is a little different. I prefer the Trader Joe’s brand. It has millet and brown rice, and a nice mild flavor that takes on sauces very well. I’ve also seen other brands at Jimbo’s, Sprouts, and Henry's.  They're probably about the same, but I can't say for sure, since I've never tried them.  When it comes to prep, you can treat tempeh just like extra extra firm tofu.  Cut it into slices or cubes, or cut it in half and treat it like a veggie burger.  Marinate some flavor in before, or dunk it in sauce later.

Not helping its image, tempeh is generally sold with the questionable-looking fake meat products like tofurkey and fakin’ bacon. To make matter worse, I’ve actually seen tempeh that has been pre-seasoned to taste like various meat products. Bleck! Make sure what you’re picking up is just regular unflavored tempeh.

Tempeh is a very versatile food. I’ve seared it, drizzled orange-maple sauce, I’ve sauteed it in spicy peanut sauce, and now I’ve grilled it in chipotle maple sauce. It all works...deliciously! I used one of the famous Stonewall Kitchen sauces to add in flavor this time. Since it was a chipotle maple grille sauce, I figured grilling would be the appropriate cooking method. And, man oh man, is grilled tempeh delicious. That smoky charred flavor was totally addictive. I kept eating pieces off the grill, and these yummy tacos almost didn’t happen!

Speaking of yummy tacos, these tacos were...um...yummy! The fixin’s are, of course, optional and up to you, but I like my tacos with cabbage, guacamole, and some fresh pico de gallo. The sauce was a good compliment and the flavor came through really well.  It was sweet, though not cloying, and I actually did get a bit of heat from the chipotle.  I would definitely use this sauce again, I think it may even have been my fav.  With the fresh vegetables and acid from the lime, it ended up being even more delicious than the bits I ate off the grill.  I'm so glad I restrained myself.  Oh, and those tortillas?  Got them at Sprouts.  They contain 4 ingredients: masa, lime, salt, and water.  No icky preservatives or crazy additives.  I love 'em.

I hope whatever preparation you choose to employ, you will give tempeh a chance. It’s entirely possible you won’t like it, as Husband doesn't.  But on the other hand, you may discover a new food that is not only very tasty, but also seriously good for you and economical to boot! Have you ever tried tempeh? On which side do you fall?

Chipotle Maple Grilled Tempeh Tacos

Makes about 8-10 tacos

2 8oz packages of tempeh, cut into 1/2” strips
1 cup Stonewall Kitchen Maple Chipotle Grille Sauce
5-6 large tomatoes, chopped
1 medium yellow onion, finely chopped
1/2 cup cilantro, finely chopped
1-2 limes
1/2 head green cabbage, finely shredded
2 ripe avocados
salt and pepper to taste
corn tortillas

1. In a bowl or tupperware, combine the tempeh and grille sauce, making sure the tempeh is well-covered. Cover the container and let it marinate for at least an hour. When you are ready to grill, let the tempeh come to room temperature. 
2. Preheat your grill to medium-high heat and lube it up with some oil. Add the tempeh in an even layer, and let it cook undisturbed for 3-5 minutes, until it gets some good grill marks. Flip all the pieces over and grill for another 3-5 minutes. Brush some of the leftover marinade sauce on the cooked sides, and flip the pieces over again. Grill for a minute or two to caramelize the sauce a bit. Brush more sauce on the upturned side, and flip one last time to cook for, that’s right, one more minute. Remove the tempeh from the grill and let it cool down while you prepare the rest of your taco components. 
3. To make the pico de gallo, mix the tomato, onion, and cilantro in a small bowl. Sprinkle with a pinch of kosher salt and pepper. Squeeze the juice from a lime over the mixture (if it’s a very juicy lime, you might want to start with just half), and stir to combine everything. Taste the salsa, and adjust the seasoning.  To make the guacamole, scoop the avocado flesh into a bowl, and add the juice from half a lime and a pinch of kosher salt and pepper. Mash the mixture and adjust the seasoning to taste. 
4. To build the tacos, place a big pinch of cabbage on a tortilla. Add about 3 slices of tempeh, and top with guacamole, pico de gallo, and a healthy squeeze of lime juice. Enjoy!

Vidalia Onion Fig Glazed Grilled Pork Loin with Caramelized Onions and Polenta

Remember my last giveaway? It was just last month, actually. Apparently it was such a success that a representative of CSN stores contacted me again, asking if I’d like to do another one. Naturally, I said I would love to! I mean, do you all have a problem with me trying to hook you up with free money to an online store that sells everything from cookware to cheap bedroom furniture? No, I thought not. And if you do...well you can just skip to the recipe at the bottom. Away with you!

So just like last time, one lucky winner will be awarded a one-time-use $35 gift certificate, good at any of CSN’s 200+ online stores. To enter leave a comment on this post telling me whether you’re scrounging for every last late summer recipe you can find, or if you’re over it and ready for fall. Please make sure you provide an email address if there isn’t one linked to your profile.

For additional entries, do one or all of the following, then come back and leave a separate comment for each, letting me know the deed is done.

1. Become a fan of (“Like”) Bananas for Bourbon on Facebook, and if you already are, just say so!
2. Subscribe to my blog via an RSS feed (just click that “Follow” button in the toolbar on the right), and if you already do, just say so!
3. Post a link to this giveaway on your blog, and let me know about it.

The rules: open to US and Canada residents only, as that is where CSN store's products ship. The giveaway closes on Thursday, September 30th at 11:59pm PST. The winner will be selected by a random number generator and announced (and contacted!) sometime on Friday.

And by a total coincidence, just like the last giveaway was paired with a Stonewall Kitchen sauce recipe, it just happens that today’s recipe is also courtesy of my very giving friend who sent me that awesome care package all those weeks ago. The sauce I was most excited to try was the Vidalia Onion Fig sauce. I have a thing for figs, see. Can a fruit be meaty?  I think figs kinda are.  The minute I saw it, I thought of doing a glaze on a pork loin. Don’t ask me why. Then I thought caramelized onions would go awesome with pork glazed with an onion sauce. Then I thought it would all sit beautifully atop a soft, creamy bed of polenta. Then my mouth watered and I made it. A few weeks later...but nevermind that.

Let’s talk about the pork. First off, I brined it. Have you ever brined pork? Have you ever brined chicken? Maybe a turkey for Thanksgiving? It’s truly amazing what it does for the flavor and texture of meat and poultry. If you’re not hip to the lingo, brining is when you soak your meat in salt water for several hours before you cook it, which helps prevent it from drying out during cooking, so you end up with moist, tender deliciousness (Wikipedia explains it far better than I can). Brining is not the time to be timid with salt. You want a saturated solution, so it uses a lot. But don’t worry, you’ll rinse it off after the soak, so it won’t make your finished dish taste like the sea. Promise. Since I was grilling a rather large and lean piece of pork, a brine was the right way to go. For a more delicate cut of meat, like tenderloin, I wouldn’t say brining would be necessary, but I’m sure it would be delicious just the same. I chose to grill because I wanted a nice caramelized crust on the outside (I’m sure oven roasting would be tasty as well for the colder months), and I’m glad I did because, man oh man, was this pork ever delicious. Juicy, tender, and sweet thanks to the vidalia onion fig sauce.

I love to pair meat with caramelized onions. Their soft texture and sweet, mellowed onion flavor just go so nicely. I actually was experiencing some recipe-writing-block when trying to type this out, so I sent it to my editor sister for some tips. She came back with enough to help unstick my brain (thanks, Sheesh!), but also questioned the total cook time - “Did I read that right, that you cook the onions for 45 minutes? That seems crazy long. If that's right, you might want to say, ‘Yes, you read that right. 45 mins.’" I said something along the lines of, “OMG, seriously?! You’ve never caramelized onions!? They are so flipping tasty!” Then later that day I told Husband about it and he said something along the lines of, “Really? But they’re so flipping tasty!”, and I said, “I know, right!?” Sure, they’re a pain because they take so long, but they’re actually pretty easy and hands off. Just stir every few minutes, then forget about them. It’s just the clock that makes them problematic, but it’s a sound investment because caramelized onions make everything taste better. Ok, not chocolate cake. Savory things? Totally.

With the polenta, I thought the flavors came together so well. Everything had a sweet element to it, but surprisingly, I didn’t find it too sweet at all. Well the sauce was too sweet on it’s own, just like the ginger wasabi sauce (sugar was again the first ingredient), but with a dab on a piece of pork with the onions and polenta? Yum. It added a kick of flavor that was needed, and intended, and the onion flavor really came through.  Next time I might try mixing some fresh thyme into the polenta or with the onions, but I was totally out of fresh herbs. There are definitely ways to make this dish your own, but I thought my version was a winner.

Guess that’s two sauces down, and two to go! Stay tuned!

Vidalia Onion Fig Glazed Grilled Pork Loin

Makes about 8 servings

For the brine:
1/4 cup salt
1/4 cup honey
10 black peppercorns
1 TB dried rosemary
2 TB onion powder
1 bay leaf
~3 cups water
2lb pork loin

For the rub:
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp celery salt
1/2 tsp mustard powder

For the glaze:
1/2 cup Stonewall Kitchen Vidalia Onion Fig Sauce (plus more for the final dish)

To brine the pork:

In a gallon-sized ziplock bag, combine the salt and honey with about 3 cups of water. Scrunch the bag to agitate the water and dissolve the salt. Add the peppercorns, rosemary, onion powder, and bay leaf. Add the pork loin and enough water until it is fully submerged in the brine. Let the pork brine for at least 8 hours, overnight is even better.

Note: Don’t trim the layer of fat off the pork yet. You’re going to be using it later.

To grill the pork:

1. A little before you plan to grill it, remove the pork from the brine and give it a good rinse to get the excess salt off. Pat it dry with paper towels and let it air dry for a few minutes.
2. Cut the fat layer off the top of the loin, doing your best to keep it in one big piece. Set it aside.  Combine all the ingredients for the rub in a small bowl and rub it over the pork until it is evenly coated. Using butcher’s twine, tie the fat layer back onto the pork. This will keep it moist and add flavor while it cooks. But if it grosses you out or is too finicky for you, just skip that part.
3. With the grill heated to medium-low, place the pork on the grill, fat-side down, and cover. After 3-5 minutes, turn the pork over and grill for another 3-5 minutes. Cut the butcher’s twine, and remove and discard the fat layer. Turn the pork over again so the side that was covered with fat can get some good grill marks, another 3 minutes or so. Now is the time to glaze. Brush the onion fig sauce generously over the pork and continue to grill, flipping every few minutes. I did a second coating of glaze once the first coat did a turn over the flames, but that’s optional.
4. When the glaze is caramelized and the pork has reached an internal temperature of about about 140 degrees (this will vary based on the size your particular cut of loin), about 15-20 minutes, remove it from the grill and let it rest, covered loosely with some aluminum foil, for about 10 minutes.

Note: If you don’t have this fig sauce, fear not! There are plenty of other options. You could mix some fig jam, balsamic vinegar, and olive oil. If you don’t like figs, how about blackberry? Or a cranberry compote? You just need something a bit sweet (preferably with a hint of savory) that is going to bring a lot of flavor.

Caramelized Onions

Makes about 2 cups

4 medium yellow onions, sliced into 1/4 inch wide half moons
1 TB olive oil
1/4 tsp kosher salt
1 TB balsamic vinegar
1 TB Marsala wine

1. Heat the olive oil in a large skillet over medium heat. Add the onions and salt. When the onions have given off their water but before they begin to brown, turn the heat down to medium-low (or all the way to low if it’s a hot burner). You want to make sure the onions are cooking, but not browning, so you may want to play around with the flame a bit to ensure they aren’t cooking too hot or too cold, and you’ll want to stir them up occasionally. The slow cooking will allow all the water to cook away and the sugars to caramelize until they are sweet and delicious.
2. After about 45 minutes, (Yes, you read right. You can’t rush perfection!) the onions should be well caramelized. They’ll be considerably shrunken because all the water will have cooked out, and they’ll be golden brown to dark brown in color. Add the balsamic vinegar and Marsala wine and cook for another minute, just until they are incorporated. 

Creamy Polenta

Makes about 6 cups

4 1/2 cups water
1 1/2 cups polenta
1/4 cup heavy cream
1/4 cup Marsala wine
1/4 tsp kosher salt
1/2 tsp ground black pepper
1/2 cup Gruyere cheese, grated
1/2 cup Parmesan cheese, grated

1. In a medium saucepan, bring the water to a boil. While stirring constantly, very slowly sprinkle in the polenta. The slower you add, supposedly, the creamier it will be. Reduce the heat to low and cook for about 5 minutes, stirring occasionally, until the polenta is thickened and the water is fully absorbed.
2. Add the cream, wine, salt, and pepper, and cook for another 2-3 minutes, until everything is incorporated.
3. Add the cheeses, stirring until they are fully melted. Adjust the seasonings to taste.

To assemble this dinner of deliciousness, spoon an appropriate amount of polenta on your plate. Top the polenta with a helping of caramelized onions, and then a few slices of pork. Pour an additional dab of the vidalia onion fig sauce over the pork and enjoy!

Grilled Corn Pesto

I have been remiss. I totally forgot all about this recipe until I was rifling through my “food pictures” folder and saw this right next to my grilled corn chowder folder - it’s alphabetized, ya know. Oh snap! How could I have forgotten such deliciousness? I was unconscionable of me, really. But the remedy is easy - sharing the recipe with you! Right now. Forthwith.

And by forthwith, I mean after I’m done talking my head off about it. Terse I am not, people.

I made this a few weeks ago when corn was on super sale at the store. Actually, I thought it was a super sale at the time, but I found out my naivety the next week when I was all corned out and it was even cheaper. The same thing happened to me last week with peaches. Don’t you hate that? Anyway, I had come across a pasta dish in the course of my interweb travels that was topped with a fresh corn pesto, which used corn instead of the more traditional greenery of basil or spinach. Intrigued, and laden with several ears of corn, I decided to do my own spin.

First off, I grilled the corn. Of course I did. Remember when I said that I’ll never cook corn another way? Ok, I don’t think I ever actually put it in those terms, but I figured the sweet, caramelized flavors of grilled corn would add a great flavor to the pesto. I was right - it was amazing. I’m too modest, I know. Other than the corn, this is a pretty traditional pesto. Or at least, traditional for me. I don’t usually have pine nuts in the pantry, so I like to use almonds. The silky, mellow nut flavor from the almonds went really well with the corn. All ground up, it’s like velvet. That’s a taste, right? I had a handful of basil thanks to an awesome friend who had sent me home with some from her garden the day before, so I threw it in. Along with the parsley, it did a great job of brightening the sauce with some needed herbaciousness, but the lesser amount kept it as a complimentary background flavor. The corn was the star of this pesto. It was creamy, sweet, and tasted distinctly of summer. Definitely a winner!

I know pasta is the traditional means of delivering sauces, like pesto, to your mouth. But corn is a very starchy vegetable*, and, well I admit it, I am totally neurotic about eating too many carbs. It has absolutely nothing to do with any kind of moronic low-carb diet. I just know my body, and super starchy meals result in a very unhappy Julie, hungry with low blood-sugar. It’s pretty much the worst thing ever because I love carbs. It’s pretty much all I ate for the first, um, 27 years of my life...or so. Sometimes feeling your best means sacrificing your wants for your needs. Also? I needed a vegetable for this particular meal. So I shredded up some zucchini (using my handy-dandy Cuisinart food processor with the shredding blade. (I’ve been using that shredding blade all summer to make all kinds of slaws. Yum! (I’m not trying to plug Cuisinart, but last week a friend asked what food processor I use, so I figured I’d share. (She’s getting married. Congrats! (I think all people getting married should register for a food processor. You might not use it right off that bat, but one day you’ll need it, and the love affair will begin...)))))**, and tossed it with the pesto to make a delightful side. Somewhere Husband is laughing at my use of the word “side,” saying that, in terms of proportions, vegetables are always my main. And he’s right, but nevermind that. I think the punch of flavor from the pesto and the fresh, crisp texture from the zucchini was a great combination, but of course, there are a million ways to have fun with how you eat this. Grilled corn pesto pizza? That’s a salivating idea, indeed! Want to go a healthier route, but not tickled by the idea of zucchini? Try roasted spaghetti squash. You’ll still get that fresh bite (even though it’s fully cooked, spaghetti squash, amazingly, still manages to maintain a crispness to it), but with a bit of a milder flavor. You could also serve it directly over some meat.  Since you're grilling anyway, maybe a few slices of grilled steak?  Heck, I went ahead and ate a few spoonfuls right out of the bowl. So, you know, that’s always an option too.

However you choose to eat this pesto, I highly recommend you make it. It’s sweet, it’s silky, and it tastes like summer.  In hindsight, I wish I had captured a shot of the sauce by itself.  But after spending hours thinking about the recipe, buying the ingredients, and putting it all together, I just wanted to eat it.  Can you blame me?

How would you serve this? I’m always looking for ideas.





*You know that Manwich commercial where the kid is dressed up like a Manwich for a school play and some kid in a corn costume chides her, saying she’s supposed to be a vegetable? I always yell at that kid that I don’t count him as a vegetable either. And really, that commercial is just a bunch of BS. When a food company tells you their product “counts” as a serving of something healthy, don’t buy it.
**You counted my parentheses to make sure I closed them all off, didn’t you? Admit it.

Grilled Corn Pesto

makes about 3 cups

4 ears of grilled corn (see instructions below)
1 cup Parmesan cheese, shredded
1/2 cup almonds, toasted
3 cloves garlic
juice of 1 lemon (about 2 TB)
1/4 cup parsley, chopped
1/2 cup basil, chopped
salt and pepper to taste
1/4 cup of olive oil, or more for desired taste and consistency

Blend all the ingredients in a food processor, minus the olive oil. When the ingredients are well blended, with the food processor running, stream in the olive oil until a thinned out sauce forms. Add enough olive oil until your desired consistency is reached. Serve over pasta, meat, or shredded vegetables.

Note: You can toast almonds in the oven at 350 degrees for a few minutes or in a dry pan over low heat. Just until you can smell their oils releasing. I use my toaster oven. It’s fastest. 

Grilled Corn (cut and pasted from this post)

1. Over medium heat, place the corn (in their husks!) on the grill, directly over the flames. Turn the corn every 2-3 minutes, when the husks begin to blacken. The silk or ends of the husks might catch fire as they dry out. I think this adds an amazing smoky flavor to the corn, but if you’re scared (chicken!), just make sure to trim those bits off before you put them on the grill. [Practice proper safety! Always use long tongs when handling the corn, and keep your digits away from the flame.] 
2. When the husks are good and charred and the kernels are mostly cooked, remove the corn from the grill and place it in a pan or bowl you have standing by until it cools down a bit. Carefully peel back and remove the husks, watching out for any trapped hot steam. Place the naked ears (teehee!) back on the grill and turn every 1-2 minutes, or until as many kernels as possible have browned and caramelized. Brown = sweet flavor! 
3. Remove the corn from the grill, and when it is cool enough to handle, cut the kernels from the cob. Scrape the back of your knife along the cob to really get all the creamy corn bits out of there.

In Which I Say Naked A Lot

Recipe below: Grilled Corn Chowder

Well, fellow eaters, I am still on my exercise kick, so skip down past the next picture if you don’t want to read my latest soliloquy because either way, you are going to want to hear about this soup. The problem with discussing exercise is keeping it short, as there’s just so much to say! But I’ll attempt to rein myself in by keeping to one very specific topic. Equipment.

In my opinion there is only one piece of exercise equipment you absolutely need - a heart monitor. Whether you do swimming, running, walking, biking, cardio kick-boxing, or even weight lifting, the point of exercise is to get your heart rate up. That’s how you increase your fitness level. A higher heart rate means your heart is working harder to pump that blood through your system, making it stronger, and burning oodles of calories in the process. Monitoring my heart rate means I can ensure I am not over-doing or under-doing my workout (and it is so easy to do both!).

The way it works is a heart monitor comes with 2 pieces - a transmitter and a receiver. As I’ve seen them, the transmitter is a band that goes around your chest, just under the she-boob or he-boob, as the case may be (or as close to your heart as possible). It has these nifty sensors that can measure your heart rate pretty darn accurately when placed against your skin. The receiver is a wrist watch that displays your heart rate, and depending on the product you get, generally has a ton of other features. Mine has settings for my age, height, weight, and target heart rate, and uses this information in conjunction with my heart rate to display how many calories I’ve burned. And obviously, most can double as a real watch as well.

What should your target heart rate be? If you take a look at the cardio equipment at the gym, some machines will display a small graph with a descending line, comparing heart rate with age. That’s the really high level answer. The most basic formula is to subtract your age from the number 220 to give you your maximum heart rate. So as I’m 28, my maximum heart rate is 192. That means if I let my heart rate get that high, I am a moron who probably will seriously hurt myself. But don’t worry; I would probably pass out before it got that high anyway. Your target heart rate is all about the percentage of your maximum heart rate. And the percent you choose is based on how hard of a workout you’re looking for. 50-60% is a good place for beginners, and people looking for serious cardio health generally shoot for 70% or higher. I found this article to be a good, short summary of this information, and that website can be a great resource for more fitness information. Though it can be a bit intimidating, since it’s geared more to serious athletes that make me look like a lazy bum.

I’ve become so dependent on my heart monitor, I feel absolutely naked working out without it! But you might decide they’re not for you, and that’s okay too. There are other, far less accurate, but perfectly acceptable methods to give you an idea of how hard your heart is working. There’s the conversation method for one (or “talk test”). Do you ever come across a pair of women who are briskly walking and carrying on a full conversation? They are most likely not exercising in the aerobic zone. When your heart rate is in the aerobic zone, generally you can carry on light conversation, so short answers, not full sentences, and not easily. If your heart rate is too high, it’s uncomfortable to say more than one word before taking a breath. And, again, if you can carry on a full conversation without any trouble, your heart rate isn’t high enough.  And of course, that's not to say that going for a light walk with some pals isn't a perfectly acceptable form of exercise.  Something is always better than nothing.  But don't go eat a big burger and fries for dinner right after, thinking you've "earned it."  Be reasonable!  Another method is the perceived effort test, which I don't fully understand.  Basically, you figure, on a scale from 1-10 (or whatever scale you want), if 1 is no exertion and 10 is I'm gonna die if I don't stop, how hard do you perceive your current effort to be?  I think it sounds weird and subjective, but hey, it's all about what works for you.

If you’re interested in reading more than you ever wanted to know about how heart rates are calculated, check out this article. That website is another great resource for people looking to learn more about fitness and general health.

I’ll wrap it up by quickly mentioning that heart rate monitors completely vary both in price and features. You can get fancy ones that compile data from all your workouts that you can upload to your computer and make big nerdy graphs with, or you can get basic ones that do little more than display your current heart rate and the time. Unfortunately, even the basic monitors are on the pricey side. While the higher end models will easily cost you hundreds of dollars, there are several good options out there in the $60-$100 range. So they’re doable. I use my heart monitor every time I exercise, so I’ve definitely gotten my money’s worth! The one I use is a few years old now, but it’s pretty similar to this model from Polar.

Have you ever used a heart monitor and did you find it useful? Do you tend to over-work or under-work your love organ when you work out?

I meant your heart, what were you thinking of?

My greatest blog supporter sent me a message yesterday with a link to this article and mentioned it would be a good idea to make reference to some of the health benefits of the delicious, whole foods I’m always yapping on about. What a concept! You’ve probably seen the term “superfood” listed in hundreds of health articles. It’s quite the buzzword at the moment. But it’s a good buzzword! Eating a diet rich in whole foods instead of processed foods means you’re not just eating less calories and cutting out things your body doesn’t need, like preservatives, it also means you’re getting all the vitamins, minerals, and other compounds found in whole foods that are destroyed during processing. The general idea I would take from this list is that it’s important to eat a healthy variety of nuts, beans, lean proteins, and as many colorful fruits and vegetables as you can stomach. Hit up all the food groups, and don’t forget that herbs and spices come from Mother Earth too! Your well-harnessed radicals will thank you.

I will say it was a very timely message, since allllll the way at the bottom of that list is corn. And corn just so happens to be what I’m touting today! It apparently protects against UV damage. As someone as pale as a ghost and susceptible to sunburns faster than Husband can inhale a blueberry muffin, the antioxidants found in corn are for me! 

[And thank you, friend, for providing me a somewhat more graceful segue into today's recipe.  Trying to get from heart monitors to corn was really throwing me for a loop!]

So, it’s corn season! A fact that in past years wouldn’t have excited me in the least. I was just never a corn person. Then one day on a hot July afternoon, Husband grilled some corn, and it’s been a love affair I’ve been relishing ever since. Amazing how that grill, to borrow a phrase, makes my skirt fly up, it’nd it?

Now I’m sure most people have had grilled corn. Go to any place they’re grilling meat, and you’ll see naked ears thrown down and slathered in a ton of butter. That’s not the grilled corn I’m talking about. Oh-ho no. This grilled corn is fat-free. No joke! See, I leave the husks on. When I buy corn at the store I always see a gaggle of people standing around the corn bin, husking their corn and shoving the naked ears into plastic bags. It’s tragic! Corn deserves some dignity, people! By grilling the corn in the husk, the husk dries out over the open flame and gives off this amazing corn aroma that infuses into the kernel. Also, the corn can fully cook without burning because it cooks most of the way through in the husk, where the open flame can’t get it. Then I remove the husks and let the naked corn do its delicious caramelization thing, and voila! Perfectly cooked, sweet corn, plumped and browned kernels, and all with a totally punched up flavor.

You’ll never husk your corn at the store again. Admit it.

Since this amazing discovery - which I hate to admit is, once again, all Husband’s own genius. Darn him. - I have been grilling corn left and right. Grilled corn and edamame miso salad. Grilled corn pesto (this one is in the posting queue as well...*droooool*). And this here grilled corn chowder. I had been ogling corn chowders all summer, and with all the ingredients needed conveniently located in my kitchen, how could I say no?

This chowder was silky. It was sweet, it was spicy enough to make it interesting without making it hot, and it was creamy without being heavy. In a summer chowder it is imperative to be creamy but not heavy. Not only are soups leaden with cream, cheese, and butter generally pretty unhealthy, but they are just about the most unappetizing thing to eat on a hot summer day. So here’s my trick for getting a silky texture in a pureed soup sans dairy - roasted cauliflower. It lends a delicate sweetness that blends seamlessly with any soup, and has a thick, creamy texture that can rival cream without weighing it down. It is my secret weapon! That said, this recipe does actually have a small about of cream and milk. Quite honestly, I added them because I had tiny amounts of each in the fridge and just wanted somewhere to dump them before they spoiled. I think I would keep the milk in, but next time I would nix the cream. It was seriously not needed, and even a little too heavy for my taste. I left them in the recipe, though, because I know most people probably like creamier soups than I do. I’ve been off heavy foods for so long, I’m just uber-sensitive. Heck, you could even add more. Isn’t cooking to your liking, after all, what makes home cooking great?

I’ll also add that I used sherry in this recipe over white wine only because I was too lazy to go open a new bottle of wine when I had an open bottle of sherry sitting right next to me on the counter. All decisions are not taste inspired. I admit it openly! I also added the celery salt because I had just bought it on super clearance at the store and I wanted to try it. Yep, I’ll just air all my dirty laundry here today. But really, I think they both worked in the recipe. If you don’t have celery salt and an open bottle of white wine...well I think you know what to do. As for the rest of the herbs and spices that made this soup what it is...I used the Julie method - pull out the spice drawer in the pantry and just grab what sounds good! They did exactly what I wanted them to, which is add a complexity to the dish without overpowering the star - the corn. So many chowders just rely on the fat from the cream and the sugar from the corn to provide all the flavor. That’s boring! Punching up flavor without adding calories is what good healthy cooking is all about. 

The best thing about this soup was, of course, the corn!  And it was everywhere in this soup because I used every bit of it!  Once I had removed the cooked kernels from the cob, I simmered the empty cobs in the broth.  That's right, no weak corn flavor here!  This way I was able to keep the corn kernels whole and still get the rest of the soup infused with corn flavor.  This soup was sweet but not sugary, rich but not heavy, and rustic but not unsophisticated.  Definitely a permanent addition to my summer soup repertoire!  Take this recipe and make it your own.  Just make sure you grill the corn, you won't regret it!

Grilled Corn Chowder

makes about 8 servings

4 ears of corn (in their husks!)
2 TB olive oil, divided
1 tsp salt, divided
1 large onion, chopped
2 medium shallots, finely chopped
5 cloves garlic, minced
2 jalapenos, seeded and minced
1 large russet potato, diced
1 small head cauliflower, roughly chopped
1/2 tsp ground black pepper
1 1/2 tsp sweet paprika
1 tsp ground coriander
1/2 tsp celery salt (optional)
1/4 tsp cayenne (or more to taste)
2 tsp dried oregano
1 tsp dried tarragon
1/2 tsp cumin
2 cups dry sherry (or white wine)
4-5 cups chicken broth
1/4 cup heavy cream (optional)
1/2 cup whole milk
1/2 cup cilantro, finely chopped

To grill the corn:

1. Over medium heat, place the corn (in their husks!) on the grill, directly over the heat. Turn the corn every 2-3 minutes, when the husks begin to blacken. The silk or ends of the husks might catch fire as they dry out. I think this adds an amazing smoky flavor to the corn, but if you’re scared (chicken!), just make sure to trim those bits off before you put them on the grill. [Practice proper safety! Always use long tongs when handling the corn, and keep your digits away from the flame.] 
2. When the husks are good and charred and the kernels are mostly cooked, remove the corn from the grill and place it in a pan or bowl you have standing by until it cools down a bit. Carefully peel back and remove the husks, watching out for any trapped hot steam. Place the naked ears (teehee!) back on the grill and turn every 1-2 minutes, or until as many kernels as possible have browned and caramelized. Brown = sweet flavor! 
3. Remove the corn from the grill, and when it is cool enough to handle, cut the kernels from the cob. Scrape the back of your knife along the cob to really get all the creamy corn bits out of there. Set the kernels aside, and reserve the empty cobs as well (don’t throw them away!). 

To make the soup:

1. In a dutch oven or soup pot over medium heat, sauté the onion and shallots in 1 TB of olive oil and 1 tsp of salt until they are soft and starting to brown, about 10 minutes. Add the garlic and jalapeno and cook another 3 minutes, until softened. Add the potato and cook until starting to soften, about 5 minutes. Add the remaining tsp of the salt, pepper, paprika, coriander, celery salt, cayenne, oregano, tarragon, and cumin, stir to coat the vegetables, and let it cook for about a minute, until the spices release their fragrant oils. 
2. Increase the heat to high and deglaze the pot with the sherry, making sure to scrape up any flavor bits from the bottom. Bring the sherry to a simmer and let it reduce by half, about 1 cup of liquid. Add the chicken broth, and when it has come to a boil add the reserved empty corn ears. Reduce the heat to low, cover the pot and simmer for at least 30 minutes. The longer you let it simmer, the more flavor the soup will have. I would shoot for an hour if you have the time.
3. While the soup is simmering, preheat the oven to 425 degrees. Spread the chopped cauliflower in a single layer in a roasting pan, and toss with the remaining TB of olive oil. Roast in the oven for about 20-25 minutes, or until the cauliflower is soft and starting to brown around the edges.  Check on it about 10 minutes in and give it a good stir so it browns evenly.
4. When the soup is simmered to your satisfaction, remove the pot from the heat and let it cool down a little. Remove and discard the ears of corn, and stir in the roasted cauliflower. When it is cool enough, puree the soup using an immersion blender, blender, or food processor. 
5. Place the soup back over medium-low heat. Add the reserved corn kernels, cream, and milk. Bring the soup to a bare simmer and let it cook for 10 minutes or so, just to let all the flavors come together. 
6. Stir in the chopped cilantro at the very end and serve. 

I Am A Man

I have a confession to make.  Bless me George Foreman, for I have sinned.  I'm kind of embarrassed about it.  My face is all kinds of sheepish at the moment.

Last week was my first time grilling.

Seriously!  I mean, I've eaten my fair share of grilled food, and some of it has even come out of my own backyard, but never prepared by me.  It was always Husband up to this point.  And since he doesn't do much of the cooking, my poor grill hasn't seen much use for the last few years.  Grilling always kind of scared me.  It's so...flamey!  And hot!  And I was afraid I would burn my face off, which if you know me, was actually a real possibility.  Still is.  I'm rather clumsy, did you know?  Plus, it's kind of a man thing, right?  Meat!  Fire!  Cook!  Eat!  Good!  Well last week I finally manned up and successfully grilled some awesome food.  It was so awesome in fact, that I went back and did it again...and again...and...I can't stop!  It just gets so hot, and charred.  Love me some char.  My name is Julie, and I am a grilling bad-ass.

And bonus?  Grilling also apparently makes me happy.  Picture it.  Last Saturday.  Husband, the puppers (my Pembroke Welsh Corgi, Theo (aka: Goofball McTroublemaker)), and I chilling and grilling in the backyard on a gorgeous Spring day.  Husband turning some vegetables on the grill, munching some bread and cheese, while I, nursing a glass of red wine, kicked the ball around for Theo to fetch.  That's my idea of a perfect day.  A little sad, but completely true.

But I don't want to talk about everything I grilled last week.  I just want to talk about one thing.  Potatoes.  Grilled.  Mashed.  These were the best mashed potatoes I have ever made.  For serious.  Let me tell you all about them.

First, I used red potatoes.  Russets work great and all, but I just have a thing for red potatoes.  They are so buttery and delicious.  And leave the skins on!  That's where all the nutrients are!  Do you know what nutrients taste like?  Deliciousness.  If your taste sensors aren't too deadened by constant exposure to processed ickiness, they respond to nutrients because your body needs them.  That's how we  survived in the wild and stuff!  So leave 'em on.  You won't even know they're there, except for the yumminess they impart to the dish.

Second, I sliced the potatoes into 1/2 inch slices for maximum surface area exposure.  More exposure means more char-grill taste and even cooking.  Win.  Then Husband did something that can only be classed as genius.  And really, it's too bad this idea didn't pop into my head, given the subject matter of this blog, but as long as my tummy ultimately got to reap the benefits, it's all good.  See, we wrapped the potatoes in a foil bundle once they were good and charred because they still needed a little cooking to be a mashable consistency.  I piled the potatoes on the foil, and right before I closed it up, Husband had the bright idea to dump the contents of my wine glass in with the potatoes. A wine marinade!  See what I mean?  Genius!

Did I mention there was garlic involved?  Roasted.  Two heads.  Now if you're not completely gaga over garlic like I am, don't be scared!  Garlic seriously sweetens and mellows when it's roasted, so you get that great garlic taste without it punching in the face.  If you're still not into it I would suggest first, that you never come over to my house to eat, and second, that you do just one head.  You won't be sorry.

I wanted to top the potatoes with a gravy, but I was completely out of stock of any kind.  Sad, I know.  So I ended up just doing onions and mushrooms cooked in as much red wine as I could spare from my own glass (not much, it's my preciouussssss), but the recipe below is for what I would have used, had I the proper ingredients on hand at the time.  I hesitate to call it a gravy because I have an irrational fear that some Southern person is going to read this post and reach through the series of tubes that make up the interwebs and kick my butt for daring to call it gravy when it is not real gravy.  I have no idea what makes gravy gravy, so I'll just call it a sauce.  I am such a peace maker. 

What I really love about this dish is that it was completely improvised, but surprisingly successful.  Earlier in the day Husband had made a comment that he hadn't had mashed potatoes in a while, and the seed was planted.  Later that day at the store I saw red potatoes at a great priced and figured I do something with them.  When I got home we fired up the grill for other purposes, and I thought, what the heck.  Grill the potatoes while we're at it.  And by the time the sun went down, we were eating the best mashed potatoes I have ever made.  Delicious and fulfilling all at the same time.

What makes these so good is that that smoky flavor you get from grilling the potatoes first.  You don't need to add two sticks of butter to make it taste like anything because it tastes like awesomeness before you even go to mash it!  Husband and I may had sneaked a potato or two from the batch before it became the mashed dish you see below.  When was the last time you sneaked a boiled russet, huh?

Julie's Favorite Mashed Potatoes
(aka: grilled red wine roasted garlic mashed potatoes with caramelized onion and mushroom gravy sauce)

Makes about 8 servings (6 if you're a side dish piggy like me)

For the potatoes:
3 lbs red potatoes
2 heads garlic
olive oil
1/4 cup red wine (white works too)
2 TB butter
1/2 cup Greek yogurt or sour cream
1 cup buttermilk
salt and pepper to taste

For the sauce:
2 large sweet onions, quartered then sliced
10 oz. cremini mushrooms, sliced
olive oil
2 TB butter
2 TB flour
1 cup red wine

2 cups chicken or vegetable stock
2 TB balsamic vinegar

salt and pepper to taste
chopped fresh parsley for garnish

For the potatoes:

1. Slice the potatoes into 1/2 inch thick slices. Toss with about 1 TB of olive oil and a pinch of salt and pepper to coat.
2. Cut the top off the heads of garlic to expose the top of the cloves. Place each head individually on a square of aluminum foil, drizzle with a little olive oil, and pinch the foil closed so it encases the head of garlic. Place these on a cooler part of the grill and forget about them, or alternatively, place in a 400 degree oven for about an hour.
3. Grill the potato slices over medium heat until both sides have nice and dark grill marks, and a deep golden color. The longer these grill, the stronger grill flavor the final dish will have. I even let some of my slices get a little charred because I'm into that sort of thing.
4. Once the slices are grilled, get a big sheet of aluminum foil, dump all the potatoes in the center, pour in the red wine, and pinch up the ends so you have a big enclosed bundle. Let this sit on the grill on low heat with the cover down.  This will let the potatoes cook until they reach mashability and infuse them with a rich wine flavor.
5. Don't forget to check on your garlic! It's ready to come off the grill when it's soft to the touch. This for me happened to be the same amount of time it took to cook the potatoes.
6. When the potatoes are fork tender, place them in a bowl, and while still warm, add the butter, yogurt, and buttermilk. With a potato masher, pulverize the mixture! The potatoes may have developed a bit of a crispy crust from the grilling, so initially it takes a little muscle to get the ball rolling, but don't worry, it gets easier once you break that crust down. Mash until it's the consistency you like.   It'll need more liquid than regular mashed potatoes because so much has cooked out during the grilling process.  I just kept adding buttermilk until it was creamy enough for my liking.  Add a little more salt and pepper to taste, as well as the roasted garlic. You can either tediously peel each clove, or just squeeze at the bottom until it squirts out like a tube of toothpaste.  

For the sauce:

1. Heat a large skillet over medium heat with 1 TB of olive oil. Add the onions and a pinch of salt and sweat them until they give off all their water.  Before the onions start to brown, turn the heat down to low and cook until they fully caramelize and reach a rich, golden color, about 45 minutes to an hour.  You may need to increase the heat to medium-low if they still have a lot of moisture.  The trick is to make sure they don't brown.
2. In a separate pan over medium heat, and add the mushrooms and a pinch of salt and pepper. Cook until the mushrooms give off their water and cook down, about 10 minutes.
3. Clear a little spot in the mushroom pan and add the butter. When it has melted add the flour, and stir to combine into a paste. Let this cook for a minute or two to cook off the raw flour taste, then deglaze the pan with the red wine. After a couple of minutes when most of the wine has cooked down, add the chicken stock, balsamic vinegar, and caramelized onions, and let the mixture simmer until a nice, thick sauce forms.
4. Serve this over your grilled mashed potatoes, top with some fresh parsley, and enjoy!

PS: I actually wrote up this entire post already once today, and in the course of events, mostly involving blogger being a complete tool (ha!  get it!?), it was all completely lost.  This post, naturally, pales in comparison to the work of art that was the original post.  Try as I might, I just can recreate the magic.  I hope this didn't come off as too ho hum.