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 encourage 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 “take a look at that good rainbow of a tree!” to a really lengthy winter the place I neglect what heat looks 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 exterior. When you haven’t grilled cabbage earlier than, you’re in for a deal with. Even on probably the most pathetic fuel grill (i.e. mine), the thick leaves get a bit of candy, a bit of 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, actually, designed for it. Lastly, we make an herby, punchy combination with garlic, lemon, capers, and purple pepper and brush it throughout after which my husband and I stand within the kitchen and wolf all of it down and neglect why we’d need 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 strategies. The Weekly Yap, my new Friday publication, is all about all the things 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 may 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.
Massive 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 without end, good pan — simply the appropriate dimension for weeknights, the appropriate form for sautéing, and the appropriate 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 via Williams-Sonoma, which signifies that along with the unique black, it is available in six! new! colours: Cranberry (shiny purple), Grenadine (deep purple), 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 prepare dinner in your braiser, begin right here!
