Long ago, Joyce Goldstein used to serve a pork saltimbocca kebab at her Square One restaurant in San Francisco. She published her recipe in one of her early books. Basically, you marinate cubes of pork loin (or tenderloin) in a lemony-garlicky olive oil overnight, wrap them with a sage leaf and piece of prosciutto, skewer, grill, then drizzle with more lemony oil with a bit of fresh sage. You could intersperse bread cubes on the skewer for a spiedini effect. So easy, and cooking over wood charcoal in summer takes it all to the next level.
Lamb with dates and lemons--what a great concept! And very Middle Eastern, especially with that yogurt "sauce." A quick comment: labneh is nothing more than strained yogurt, aka Greek yogurt, so if readers can't find labneh they can sub Greek yogurt or make it themselves by straining regular full-fat yogurt through a fine-mesh sieve for a couple of hours or overnight. Some people add salt--I don't. Now you've inspired me to get out the grill, despite this rainy, foggy, misty, chilly summer in Maine.
I've been making my own flatbreads for a few months now, and I don't think I can ever go back to store bought. I use them for anything you would use bread for hamburger buns, larger ones for pizza crusts. They are so easy and so good!
This was an amazing newsletter Colu recipes, wine and book recommendations which are two of my favorite things! Thank you I look forward to more great stories.
Long ago, Joyce Goldstein used to serve a pork saltimbocca kebab at her Square One restaurant in San Francisco. She published her recipe in one of her early books. Basically, you marinate cubes of pork loin (or tenderloin) in a lemony-garlicky olive oil overnight, wrap them with a sage leaf and piece of prosciutto, skewer, grill, then drizzle with more lemony oil with a bit of fresh sage. You could intersperse bread cubes on the skewer for a spiedini effect. So easy, and cooking over wood charcoal in summer takes it all to the next level.
That sounds incredibly delicious! I love the bread idea. Thank you so much for sharing.
Lamb with dates and lemons--what a great concept! And very Middle Eastern, especially with that yogurt "sauce." A quick comment: labneh is nothing more than strained yogurt, aka Greek yogurt, so if readers can't find labneh they can sub Greek yogurt or make it themselves by straining regular full-fat yogurt through a fine-mesh sieve for a couple of hours or overnight. Some people add salt--I don't. Now you've inspired me to get out the grill, despite this rainy, foggy, misty, chilly summer in Maine.
Thank you, Nancy! When will this weather turn?! Appreciate your knowledge always.
I've been making my own flatbreads for a few months now, and I don't think I can ever go back to store bought. I use them for anything you would use bread for hamburger buns, larger ones for pizza crusts. They are so easy and so good!
I'm with you, Anne! They are so easy and so delicious! Love the idea of using them as buns!
This was an amazing newsletter Colu recipes, wine and book recommendations which are two of my favorite things! Thank you I look forward to more great stories.
Thanks so much, Kathleen! I'm so pleased you enjoyed it!
Safe travels!
😘
Do it! So easy, so good. Lights on or off!