This is the time of year when we need a quick meal. With
errands, holiday shopping and for some, kids out of school, it is
very easy to forget to eat. I know that even minus the kids, the
tragedy of forgetting to eat has plagued me too.
This is the time of year when we need a quick meal. With errands, holiday shopping and for some, kids out of school, it is very easy to forget to eat. I know that even minus the kids, the tragedy of forgetting to eat has plagued me too. So what is someone to do when they want a good, homecooked meal from the grill? This week, I bring you that answer – with the help of Rachel Ray.
I was undecided about a subject this week. To help me make my decision, I turned to a trusty resource, the Food Network’s food.com Web site. I searched the words “grilling” and, of course, I was bombarded with an array of different recipes in many different categories. After selecting the entree heading, I began to scroll through my list. One recipe in particular jumped out at me. Not only for the use of some interesting ingredients, but also because the creator of the recipe was Ray.
Her recipe is great, but that is not the only reason I choose to write about it. It is also in honor of her visit to Santana Row’s Sur La Table.
Since I do not have the Food Network, many may be more familiar with Ray than I. Ray started her career in the specialty food industry. The idea of her 30-minute meal concept started when she worked for an upscale supermarket. Her demonstrations of the short meal preparation time landed her at the Food Network.
A few years and cookbooks later, she is known around the country for putting a quick and healthy spin on some favorites with a touch of spunk and energy.
Sometimes, grilling isn’t too quick. That is why I was a little surprised to see her name come up in the search. After I read the title of the recipe, I thought it was a great combination of grilling and speed with an interesting touch of fusion.
This week’s recipe combines the quesadilla with the French influence of Brie, tarragon and chives. Quesadillas are quick and the selection of ingredients adds the fusion. The grilled aspect of the recipe is added with the use of an outdoor grill – or for indoor grillers this time of year, a grill pan. Other fresh herbs that you may have on hand would work very well in place of the chives and tarragon. Don’t forget to remove the rind from the Brie as many find its texture unappealing.
I chuckled a little when I read her instructions for the recipe. I usually say, “Heat your grill to about medium high heat.” Ray says, ” Get grill or grill pan hot.” I adore how she says this. It is quick, simple and to the point, just like her cooking.
If you are in a bit of a hurry in the coming weeks and would like to have a nice grilled quesadilla, this contribution from Ray is a good bet. It pairs well with some quick-steamed vegetables from the microwave. It is also a hearty edition to a bowl of soup. With one of these accompaniments, I’m sure Ray would give her approval with a “Yum-O!”
Grilled Green Quesadillas with Brie and Herbs
(From Rachel Ray, 30 Minute Meals; Serves 4)
Vegetable cooking spray
4 large spinach flavor flour wraps, 12 inch diameter
3/4 pound brie with herbs, sliced
4 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon leaves
Sour cream, optional garnish
Salsa, optional garnish
Step 1: Get grill or grill pan hot. Spray 1 side of wraps with cooking spray. Place that side down, char the wraps, as many as will fit on your grill or grill pan at the same time, 30 seconds on the first side. Spray opposite side lightly with vegetable cooking spray and turn.
Step 2: Arrange a layer of sliced Brie with herbs across half of each flour wrap. Sprinkle cheese with chives and tarragon fold quesadillas in half, covering cheese. Lightly press down on quesadillas, turn and cook 30 seconds longer.
Step 3: Cut into wedges and serve with sour cream and salsa, if desired.
