Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Thursday, June 5, 2014
I find that slicing them on the thicker side helps to keep them from falling apart and a pair of long tongs makes for easy flipping. It’s also best to grill them before your meat and set them to the side so you don’t have to worry about managing different temps and the centers can continue to cook away from the direct heat. A drizzle of your best olive oil before serving isn’t such a bad idea either.