halloumi and grilled fall vegetables – hit kitchen

I realize, after 18 years as a part of it, that the rules of the Internet of food in the week before the cooking of the American superbowl we call Thanksgiving stipulate that everything must be related to turkey, stuffing, or pie. But friends, we have that much in the archives, and the magazine. So let me tell you what I’ve been doing a lot lately to cook myself what I’m craving, and that’s pan-fried mixed greens, finished with a balsamic vinaigrette, and filled with heavenly, salty, crispy pillows. halloumi.

Halloumi is a hard, grated, salty cheese from Cyprus that has a chewy, slightly rubbery texture (when cool) and a pillowy soft texture (when warm) with crisp edges when grilled, fried, or grilled. I love it. But, for me, the wonder of halloumi is when it’s warmed up, so when I see it grilled and put in a salad that will be cool or even at room temperature, back to its crunchy and magical state, I find it a little disappointing, but I keep it to myself. Well, most of the time. Whose idea was it to give me a place to shut up, anyway?

This sheet pan method, where the vegetables are dense and warm, dipped in vinaigrette, keeps the halloumi tender until it reaches your plate. I got a summer version of this from Smitten Kitchen Every Day, Halloumi Roast with Eggplant, Zucchini and Tomato, which is not to be missed. And this is a long way past fall/winter. I’ve been making it with sweet potatoes, cauliflower, and brussels sprouts, but other hearty vegetables work well here, even cabbage or broccoli florets. Do it with whatever you have that sounds good (or needs to go), but do it for yourself, and soon, before we get too busy feeding everyone.

There it is! A special audiobook edition of Smitten Kitchen Keepers, Struck Kitchen Keepers: Kitchen Counter Discussion published last week. It was read by me, I hope it sounds like you pulled up a chair and we’re sitting together in the kitchen. Bonus recipe: When you buy the audiobook, you’ll get a signed holiday card from me, perfect for gift giving, with a bonus recipe. To get your card, fill out the form with your purchase order number right here.