For the past several years carrots have been one of the first things we grill each season. It’s a sign of the season. And one that we make nearly every week of the summer. It’s simple, quick but, most of all, you can find everything locally.
A couple weeks ago we went fishing at Flaming Gorge and caught these nice looking Rainbow Trout. We had so many from the weekend of fishing that we froze some. I found a recipe at the NYTimes that used some of our fresh garden herbs. We served it with some local potatoes and onions and some brown rice. It was heavenly.
Rainbow Trout with Lemon and Rosemary
Extra virgin olive oil
4 small rainbow trout, boned
Salt and freshly ground pepper
2 lemons, one sliced, one cut in wedges
8 fresh rosemary sprigs.
Preheat the grill to 450 degrees. Cut four sheets of heavy duty aluminum foil that are three inches longer than the fish. Oil the dull side of the foil with olive oil, and place a trout, skin side down. Season both sides with salt and pepper. Place rosemary sprigs and lemon slices down the middle of each, and fold back together. Drizzle 1/2 teaspoon olive oil over each fish.
Making sure that the trout are in the middle of each square, lay more foil on top and crimp together tightly to make a packet. Grill for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
Growing up I remember picking fresh rhubarb from my mother’s garden and eating it raw dipped in sugar. Or cooking it down and making jam. Last week while visiting my mom, I found myself in her garden, again, picking fresh rhubarb. I was so excited about the crop that I packed it in a plastic bag and carried it on the plane home with me. Along with the rhubarb my mom sent me home with a cobble recipe. She changed it a bit by adding some strawberries, which made it a bit sweeter. So, I backed off on the sugar a bit in the sauce mixture. It turned out wonderfully delicious. And it was gobbled up within minutes.
Rhubarb Strawberry Cobbler
1 cup flour
1 cup oats
1 cup brown sugar
1/2 cup butter
1 tsp. cinnamon
3 cups fresh, chopped rhubarb
1 cup water
3/4 cup sugar
1 tsp. vanilla
2 T cornstarch
Mix first five ingredients. Press half of the mixture in the bottom of a 9-inch pan. Cover with rhubarb and strawberries. Mix cornstarch, water, sugar and vanilla in a saucepan. Cook over medium heat, stirring until thick and clear. Pour over rhubarb and strawberries. Top with remaining crumb mixture and bake at 350-degrees for 1 hour.