Kaufman’s Kitchen

Time to fire up the grill and start eating out.

Sage and Roquefort Pesto

This pesto is great with grilled pork chops or roasted pork, stirred in black bean soup, polenta, white beans or pasta, or added to stuffing. It is superb on burgers.

Taken from Cooking From the Garden Best Recipes from Kitchen Gardener, Edited by Ruth Lively (Taunton Press).

1/3 cup fresh sage leaves
3/4 cup fresh flat-leaf parsley leaves
3/4 cup spinach
2 tablespoons toasted walnuts or pecans
2 large cloves garlic, smashed
3 tablespoons extra-virgin olive oil
1 to 2 ounces Roquefort or other strong blue cheese

Blend the sage, parsley, spinach, nuts and garlic in a food processor or blender until finely minced. Add the oil and cheese and process until blended. It makes about 2/3 cup.

Korean Fire Meat

This popular dish has a marvelous marinade that can also be used for beef short ribs and is great with rice, noodles, coleslaw or kimchi. From Kansas City Barbeque Society Cookbook (Andrews McMeel Universal) by Ardie Davis, Chef Paul Kirk and Carolyn Wells. This tome was written to celebrate the 25th anniversary of the world’s largest barbeque organization and shares its secrets for good food, good company and good times. It is full of more than 200 new recipes that reflect gender, ethnic, and geographic diversity.

2 tablespoons sugar, or to taste
1/2 cup soy sauce, or to taste
1/2 cup cola or any carbonated soda
1 or 2 scallions, cut into 2-inch pieces
1 medium onion, thinly sliced or minced
1 tablespoon dark sesame oil
1 tablespoon toasted sesame seeds, optional
1 teaspoon black pepper
2 to 3 cloves garlic, crushed
2 pounds thinly sliced sirloin steak (ask your butcher to slice, or go to a Korean market where it is already sliced.)

In a nonreactive pan, combine sugar, soy, cola, scallions, onion, sesame oil, sesame seeds, pepper and garlic. Simmer gently over medium heat until the sugar is dissolved. Add more sugar or soy sauce to taste. Set aside to cool to room temperature.

Separate the sirloin slices and place them in a flat glass or plastic container; cover the meat with marinade. Cover and marinate overnight in the refrigerator for at least 2 hours. Since the meat is thin, 2 hours is sufficient.

Prepare the grill for medium-hot cooking. Grill the meat strips for about 5 minutes total, turning once. On rare occasions when you don’t have access to a grill, or you don’t feel like grilling, the meat can be sautéed in a cast-iron skillet or wok. It serves 4.

Lemon Basil Ice Cream

This velvet-textured ice cream leaves a delightful perfume on the palate. The method uses the traditional one of cooking the custard. By Susan Belsinger from Cooking From the Garden Best Recipes from Kitchen Gardener, edited by Ruth Lively (Taunton Press).

2 cups whipping cream
1 cup milk
3/4 cup sugar
12 (3- to 4-inch sprigs fresh lemon basil)
3 egg yolks

Combine the whipping cream, milk, sugar and basil in a heavy-bottomed, nonreactive saucepan.

Bring the contents of the pan to a simmer and then remove from the heat.

Let the herbs steep in the liquid for 30 minutes.

Reheat the mixture over low heat. Lightly whisk the eggs in a small bowl and add about 1/4 cup of the warm cream to the eggs and whisk; add another 1/4 cup and whisk again. Pour the egg and cream mixture into the pan and cook, stirring constantly until the custard lightly coats a metal spoon, about 5 minutes.

Strain the cream mixture into a bowl, pressing on the leaves to release their flavor, and chill.

Discard the leaves. Freeze the custard in an ice cream maker according to the manufacturer’s directions.

It will make about 1 quart.

For more recipes, visit www.cookingwithsheilah.com.