Each September, I step up onto my soapbox to report for my self-appointed responsibility — one half determined, one half cantankerous — to remind us that summer season isn’t over but. I urge us to place away the ornamental gourds and pumpkin spice for only a tiny bit longer. It’s a slippery slope from “hooray, scarves!” and “have a look at that good rainbow of a tree!” to a really lengthy winter the place I overlook what heat appears like on my pores and skin and I’m beseeching us to not want it away. Or, I wrestle with change? Hm, it’s laborious to inform!
These cabbage and halloumi skewers, like me, have their toes in each seasons: a heartier, warming vegetable however with flavors that also style like climate heat sufficient to eat outdoors. When you haven’t grilled cabbage earlier than, you’re in for a deal with. Even on probably the most pathetic gasoline grill (i.e. mine), the thick leaves get just a little candy, just a little smoky, and — as we’ve discovered through this charred salt and vinegar cabbage, this roasted cabbage with walnuts and parmesan, and this crispy cabbage and cauliflower salad — the extra char, the higher. Skinny slices of salty halloumi are threaded between the chunks of cabbage they usually, too, style astoundingly good grilled. The cheese was, in truth, designed for it. Lastly, we make an herby, punchy combination with garlic, lemon, capers, and crimson pepper and brush it throughout after which my husband and I stand within the kitchen and wolf all of it down and overlook why we’d wish to eat the rest for dinner.
The Smitten Kitchen now has two newsletters! The Smitten Kitchen Digest, my a few years operating Monday publication, is for catching up on all issues SK: what’s new, bulletins, enjoyable issues to learn, and seasonal menu solutions. The Weekly Yap, my new Friday publication, is all about every little thing off-the-menu and never all the time about cooking, like what I’m as much as, into, nice meals out, books, journey, and extra. Join each (free!) proper right here. When you’re already a Monday publication subscriber, you’ll be able to add the Friday publication through your Substack settings > Subscriptions > The Smitten Kitchen Digest > Slide the toggle subsequent to Off-The-Menu to obtain the emails.
Huge braiser information! Within the 18 months since we launched the Staub x Smitten Kitchen Braiser, nothing has made me happier than seeing what number of of you’re cooking in it. It stays my endlessly, good pan — simply the precise measurement for weeknights, the precise form for sautéing, and the precise depth for baking, roasting, and braising. Your primary request? Extra colours! And it’s lastly occurring. The Staub x Smitten Kitchen Braiser is now bought solely by Williams-Sonoma, which signifies that along with the unique black, it is available in six! new! colours: Cranberry (brilliant crimson), Grenadine (deep crimson), Sage (gentle inexperienced), Basil (darkish inexperienced), La Mer (darkish blue-green), and Sapphire (darkish blue). When you’re on the lookout for inspiration for what to cook dinner in your braiser, begin right here!
