Making bread in a heatwave

My French class, as it were, came over pour un petit repas recently. And really, what is a French meal without bread? Unfortunately it was about 940 degrees out and turning the oven on seemed like a bad idea. I went with the grill option.

Worked like a charm.

Grilled dinner on the porch at the cottage

Aside from the salad, this entire meal was made on the grill. The chicken starts skin side down on a grill plate (these are great to use on a grill but a misery to clean, and really, it’s a mystery how one actually gets the damn thing clean . . . I rely on the fire-kills-bacteria method, get the chunks off and then blinding heat will take care of the rest of the issues) and once the skin is browning, take it off and put the raw and salted potatoes onto the grill plate, put the chicken back on top of the potatoes, skin side up and let the chicken bathe the potatoes in fat and juice for a good 45 minutes, adjusting the heat as needs be. You cannot just walk away for 45 minutes but it can be pretty unattended. When you’re done the the potatoes and the chicken skin will be deeply browned. 

After that the asparagus and bread went on. Takes like 3 minutes. Grilled bread dressed with olive oil and sea salt. Gotta love it.

And there was wine.

Grilled bread stuffs

This is what I do with old bread. I hate wasting food and I love grilling. Plus grilled bread is delicious. I had leftover pita bread and some French bread. Both of them were excellent with the leftover ratatouille. Particularly with leftover brie on it.

The other good thing about it is that you’re extending the life of stale bread for at least 3 more days.

Leftover bread

I had half a loaf of bread leftover from dinner last weekend. It was delicious jalapeño bread and, determined to not waste it, I grilled it. I love grilled bread. I don’t know why it is so much better than toast. Though toast will work just as well here. I had some leftover cheese, parmesan and feta that I processed with some cream cheese. After the bread was grilled I spread the cheese on it and left it in the grill for 5 minutes (on indirect heat) for the cheese to meltalize. Which it didn’t do very well, but it was still delicious.