Posts tagged ‘grapes’

Smoked Grape and Rosemary Focaccia

Smoked Grape and Rosemary Focaccia

When I arrived at school, I came with every intention of getting super involved. I wanted to be that person – the person who squeezes in a few too many clubs and activities, the person who comes home exhausted. I honestly love being busy, and I wanted to wholeheartedly accept new experiences.

It was a valiant effort. In the activity fair my first week, I scrawled my email address onto dozens of sign-up sheets and mailing lists – social justice, poetry, photography club, the college newspaper, book publishing, even freshman government. I walked between the elms and brick buildings back to my dorm, consumed with anticipation, wondering which clubs I’d get into and which ones I’d fall in love with.

More than anything else, though, I wanted to be accepted to my school’s radio station. It’s prestigious around here, difficult to get into and fully student-run. Even though my passion is in print, in the weight of an inked word on paper, I’m smitten with This American Life and 107.7 The End (which I stream online here across the country.) I missed listening to NPR  every morning in the carpool to high school. I missed radio in general.

I’d seen the students involved with the college station, and found everything about it appealing. I wanted to carry heavy headphones in my bag and hear my voice, weirdly foreign, emerge from the radio. I picked up an application.

Smoked Grape and Rosemary Focaccia

Four weeks later, I’m even busier than I’d hoped to be, even though I slowly withdrew from most of the clubs I’d signed up for. Instead, I got a job at a bakery, which I’m so excited to start. I clung to photography club, which is one of the highlights of my week – photos will come soon, promise. Add homework, classes, a few minutes for meals and – oh, did I mention? Lots and lots of radio.

I’m a reporter for the news department. I make contacts and conduct interviews, which I edit into sound clips and adjust until the levels are right. I research. I’m learning to project my voice and breathe properly on-air. I now search for potential stories everywhere, breathing in information and exhaling headlines. I rewrite press releases and post stories to the web. And at least several nights a week, I’m underground at the station past midnight, rerecording my script over and over and over… trying to pronounce all the words correctly.

I had no idea it would be this hard, or this demanding. I didn’t realize it would take me two hours to produce a 45 second clip, and… well… a lot longer to create an eight minute one. And I couldn’t have anticipated how much I’d adore it.

Smoked Grape and Rosemary Focaccia

To be sure, it has its downs. We were expected to hit the ground running, and my first week was rough. I’m starting to learn the terrain, but that doesn’t make it easy. I’ve had afternoons where nobody answers my calls, where I say, “Hi, I’m Elissa Bernstein and I’m a reporter with–” only to be cut off and dismissed. There have been nights where I spent more than twice as much time editing and writing than sleeping. (Which is easier than it sounds when you’re running on 4 hours of sleep.)

I remember the shift where I couldn’t figure out how to work the dashboard, with all its dials and buttons. Once, I accidentally bumped the microphone off its stand. Another afternoon, I hung up the phone after a great interview, only to realize I’d improperly recorded the conversation (in other words, hadn’t recorded the conversation) and had to start from scratch.

As a new staff member with no previous experience, everything is trial and error.

Even though I’m only seriously involved with a couple activities, they’re full of so many unfamiliar skills and unexplored subjects, my education extends far beyond the classroom itself. This radio position is more than an extracurricular, it’s a part time job and the wholehearted acceptance of new experiences that I craved. Who knows what I’ll be able to do in the future after this? Every time you acquire new knowledge, you can funnel it into the creation of something incredible.

Like smoked grape and rosemary focaccia.

Smoked Grape and Rosemary Focaccia

My parents and I discovered smoked grapes one summer night a few months ago. We used to spend hours sitting in lawn chairs around our home-built fire pit, roasting hot dogs and watching marshmallows molt. One evening, long past sundown, when the whole world was crackling logs and faraway pinpoint stars, my mother brought out a bowl of grapes.

I think it was my dad’s idea. He skewered a grape onto a thin branch still sticky with marshmallow sugar, set it over the fire. It was smoking when he pulled it away from the flames. He popped it into his mouth, and a look of surprise took over his face. He made one for Mom, and I tried the next one. The grape was warm, but not hot, with a smokiness that caught you off guard. It was so strange, so good, so full of possibility.

We tried to brainstorm how best to showcase this miracle. I thought they would be good with anything and everything. Baked into a tart. Tossed with mixed greens in a salad. Or maybe sliced with bright, fresh jimaca and mango, served over fish? That’s when it came to me – I knew what I wanted to make first.

“Focaccia,” I said.

Smoked Grape and Rosemary Focaccia

Last Mother’s Day I gave my mother a gorgeous book on tomatoes. The book is filled cover to cover with some of the loveliest food photography I’ve seen, and descriptions of dozens and dozens of tomato varieties. In the back, a recipe for cherry tomato focaccia, which I had mentally bookmarked from the first time I saw it. The page swam hazily to mind as I blew smoke away from another fireside grape.

I forgot that I’m not confident with bread-making. I was too excited. Instead I found a recipe for focaccia and bought a bag of grapes. I wanted to find another smoking technique, just in case not everyone has access to a firepit, or the time to individually skewer each grape. My dad said it could be done on the grill. He snipped bundles of sturdy, fragrant rosemary and burned them under the grill’s cover with a big bowl of the grapes. Soft grey smoke streamed steadily from the grill’s sides, like bubbles rising in a fish tank.

I can’t get enough of these grapes. After smoking, their color changed from deep red-purple to burnished gold, as if you could literally see the fragrant rosemary smoke swirling under the skins. My dad had to stop me and my mother from snacking on them as the bread dough rose. I spread the focaccia into a sheet pan, brushed it with olive oil, dimpled it with my fingertips and gently pressed in halved grapes.

Smoked Grape and Rosemary Focaccia

It was an experiment, since I wasn’t sure if the loaf would be too watery, if the grapes would keep their flavor, if it would need a touch less rosemary. We pulled the sheet out of the oven. I cut the first slice, and oh, my gosh – that crackle as I broke the crust, the lightness of the center, one or two grapes nestled in with wrinkled tops… That bread was perfection. We ate it so, so quickly we almost felt sick. And it’s one of my favorite memories from this summer, keeping me warm as the temperature drops.

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October 19, 2010 at 6:52 pm 51 comments


Elissa Bernstein



I'm Elissa: a 17 (now 21) year old baker in Seattle Boston juggling creative nonfiction workshops, subway maps, and my passions for writing, baking, and photography. Photo above © Michelle Moore

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