The End of BBQ Season Is Near

Despite an approaching heat wave, some say the BBQ season is almost over. But somerville kitchen lives one day at a time and for now the sun is out, the nights are still longish, and a long weekend deserves a fun BBQ.

A couple of invitees, food experimentation and we had a fantastic meal and time.

We first started with Halloom Meshwi (grilled Halloom cheese pitas; formerly Halloom Sails). 

But tonight I added a taster of Labneh Meshwi. Described on the jar as soft unripened cheese, it is more like thickened yogurt balls pickled in olive oil. 

Memories of grandparents grilling pita loafs stuffed with Labneh came to mind as I spread the balls inside mini pitas and grilled them.

The Halloom & Labneh Meshwis were served with the infamous jardin pickled thyme. (perfect barter item - see September Is Barter Month).

For meat, a nice piece of beef from The Butcher on West 10th. Cut to be a roast, I sliced it into one inch pieces and threw it on the flames.

No marinade, and in less than 10 minutes, delicious mini steaks were served. I think my dad will really enjoy those (yalla...).

The meat was served with roasted potatoes and two salads, all from Kerrisdale Farmers Market.

The first salad was a simple green salad. Delicious tomatoes, cucumbers, radishes, jardin mint and jardin chives.

The dressing was a bit of salt, pepper, olive oil and white vinegar. Basic, fresh, summery and delicious.

The other salad was a 100%-invented somerville kitchen one. Wondering what those are? 

I rubbed a frying pan with garlic, added a bit of olive oil and browned chopped beet leaves to crunching (something I dreamed up the night before).

The salad was sliced boiled beets, covered with fresh English peas, sprinkled with goat cheese and the beet leaves crunchies, and dressed with olive oil, pepper and balsamic vinegar. A somerville kitchen original.


Happy Labour Day Everyone!