2B — THE OBSERVER & BAKER CITY HERALD
TUESDAY, JUNE 2, 2020
HOME & LIVING
Get grilling: Veggies can take the heat
tablespoons of dried parsley)
1 teaspoon black pepper
1 teaspoon white pepper
(if not available, double
up on black pepper)
1 teaspoon coriander
1 teaspoon kosher salt
1 cup vegetable oil
By Grace Dickinson
The Philadelphia Inquirer
It’s never a bad time to start
eating more plants. And that
includes now.
Whether you’re nervous
about the meat shortage or
just want to get back on track
after a bout of pandemic-
spawned stress eating, fruit
and veggies are your friend,
always. They’ll give you energy
and make you feel better.
And they’re perfect for the
grill. We’ve got a few plant-
based recipes that make it
easy to incorporate more
vegetables into your diet. They
are designed to be entrees
rather than side dishes, letting
veggies become the star of
your next cookout.
We chatted with executive
chef Andrew Henshaw of
Laser Wolf, the newest restau-
rant from James Beard Award
winners Mike Solomonov and
Steve Cook, where a charcoal
grill is responsible for cook-
ing up more than 75% of the
menu.
Amidst the pandemic, Hen-
shaw remains fi ring up dishes
like grilled asparagus with
spring peas and whole grilled
baby eggplant for Laser Wolf’s
rotating Saturday to-go menu.
He shares his best general
advice for cooking grilled veg-
gies to perfection — plus a
simple idea for dessert.
outside, remove from the grill.
Serve immediately, aside glazed
onions (see below).
— Recipe courtesy Andrew
Henshaw, executive chef of
Laser Wolf
GLAZED ONIONS
Remove stems from the
mushrooms, and toss the caps
with 2 tablespoons of salt. Place
in a strainer and allow some of
their liquid to drain while you
prepare the marinade.
Peel garlic and smash with
the broad side of a knife. Add
onion, garlic, herbs, pepper,
coriander, and 1 teaspoon salt
to a food processor or blender.
Begin pureeing on low speed.
Dreamstime / TNS Once everything is liquefi ed,
Now is a good time (it is always a good time) to eat more plants. And they’re perfect
turn to high speed and slowly
for the grill.
stream in the oil.
Transfer to a container.
the same care you treat meat.
Marinade may be covered and
a blender, process one onion
stored in the refrigerator for up
(roughly chopped), a few cloves Seasoning is crucial. If you pre-
to one week.
of garlic, and either a half of a pare them properly, they can
Starting with about ½ cup,
bunch of herbs (cilantro/chives/ make a satisfying main.
(Serves 4)
toss the mushrooms in the mar-
• Salt veggies with higher
parsley) or a tablespoon of
inade, adding more if needed
your favorite spice (like cumin moisture content to eliminate
These hearty skewers were until mushrooms are evenly
or coriander). You can also use excess water. Sprinkle salt
coated. Let marinate overnight
over cut veggies and let sit in among the fi rst entrees on
a combination of herbs and
Laser Wolf’s opening menu.
or for at least six hours.
a strainer. Drain well before
spices. Add salt, to taste, and
If time allows, let the mush-
Thread mushrooms
as it’s blending, slowly start to proceeding.
rooms marinate overnight,
onto skewers and grill over
• Allow time for marinat-
stream in one cup of vegetable
ing. Four to six hours is a good and serve them with a side of medium-high heat for about
oil. It’s a recipe that’ll work
four minutes per side. When
start, but overnight is ideal to glazed onions (recipe below).
well for most veggies, says
“Salty, savory mushrooms
mushrooms are softened all the
let the fl avors penetrate the
Henshaw.
with sweet and sour onion hits way through and charred on the
vegetables.
“Play around with what-
SHIITAKE
MUSHROOM
SKEWERS
ever you have lying around in
your fridge — but don’t forget
HOW TO GRILL VEGGIES the lemon,” says Henshaw.
BETTER
“After you’re done marinating
For starters, treat veggies as and you move to the cooking,
if you were grilling a piece of
you’ll want to add a squeeze of
meat, says Henshaw.
lemon just before everything
“I’m not a vegetarian or
comes off the grill.”
anything, but the more that
To gear up your grill station,
we think about vegetables
Henshaw recommends getting
as entrees, the better we’ll all a long pair of tongs, metal
be — they’re better for your
skewers, and a grill basket.
health, the environment, your
“It’s easy for vegetables to
wallet,” he says. “When you
fall through the grates when
stop treating them as just an
fl ipping, so a vegetable basket
afterthought, they become
will make your life a lot easier,”
incredibly delicious.”
says Henshaw. “You can just
Zucchini, corn, onions,
shake it and toss everything
tomatoes, and mushrooms
at once.”
top Henshaw’s list of favorite
Don’t be afraid to get
ingredients to grill. For all of
creative. One of Henshaw’s
them, seasoning is crucial.
secret weapons is fl ash-grilled
Just as you wouldn’t throw a
cilantro stems (30 seconds,
chicken breast on the grate
grilled as is), which he mixes
without a proper marinade, a into soups, stocks, and salsas.
zucchini needs more attention And for dessert, grilled fruit is
than a quick drizzle of oil. Ide- as easy as it gets.
ally, you’d start the seasoning
“Pineapple is awesome —
process the night before.
just cut it into one-inch thick
“Four to six hours is the
slices, and grill fi ve minutes
minimum for marinating —
per side on medium to low
you really want the marinade heat,” says Henshaw.
to penetrate the vegetable,”
Eat it straight off the grill or
says Henshaw. “If you just rub serve it with vanilla ice cream.
it on the outside right before,
Henshaw also recommends
it’ll fall off and can create fl are- skewered strawberries and
ups, so then the food will not
peaches, a perfect topper for
only be fl avorless but it’ll get
angel food cake. Brush the
singed.”
fruit with honey, and grill the
For vegetables with a
skewers for one to two minutes
higher moisture content,
on each side over high heat.
like eggplant, mushrooms,
CHEAT SHEET: GRILLING
and zucchini, apply salt fi rst
VEGGIES
to eliminate excess water.
• Treat vegetables with
Sprinkle Kosher salt on top
of cut veggies, and let them
hang out in a strainer for a few
hours before marinating. (For
eggplant, salting overnight is
ideal.) This will enhance the
sear or caramelization process
when they fi nally hit the grill.
Henshaw’s go-to marinade
recipe is simple, and encour-
ages you to play the classic
pandemic substitution game
where you utilize the ingre-
dients you have on hand. In
• Hit veggies with a squeeze
of lemon just before they come
off the grill.
• A veggie basket will make
your life easier. This simple
tool lets you toss and fl ip with-
out fear of anything slipping
through the grate.
• Think outside the box.
From cilantro stems to straw-
berries, there’s plenty that the
grill can make delicious.
3110 10th Street,
Baker City
2 pounds shiitake mushrooms
2 tablespoons plus two
teaspoons kosher
salt, divided
1 yellow onion, diced
4 cloves garlic
½ bunch parsley, roughly
chopped (or whatever
herb you have in the
house; can also swap for 2
If a birdhouse is
hung on a tree
branch, it does not
move up the tree
as the tree grows.
UPGRADE
215 Elm Street La Gande • (541) 963-5440
northwestfurnitureandmattress.com
Preheat oven to 350 degrees
Fahrenheit. Toss the onions in
the vinegar, salt, and vegetable
oil. Place in an 8-by-8-inch dish.
Bake for 20 minutes. Onions
can be cooled and stored in the
refrigerator for up to fi ve days,
covered tightly. When ready to
grill, toss them with the molas-
ses and grill (preferably in a grill
basket, or carefully directly on
grates) for four to fi ve min-
utes, tossing to cook evenly all
around.
— Recipe courtesy Andrew
Henshaw, executive chef of
Laser Wolf
all the fl avor centers,” says
Henshaw.
TREE
FACT:
Always
FREE Estimates
8 ounces pearl onions
½ cup red wine vinegar
1 tablespoon vegetable oil
1 teaspoon salt
¼ cup pomegranate molasses
(if needed, substitute
honey, any fruit molasses,
or even a 1:1 water-to-
sugar simple syrup)
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