1 head of cauliflower
3 tablespoons olive oil
1 large clove garlic, minced
1 large pinch fresh parsley, chopped
2 tablespoons fresh grated Parmigiano Reggiano
Salt and pepper to taste
Pre-heat oven to 400F convection roast, or 425F conventional heat.
On a cutting board clean the head of cauliflower: remove the stem/stalk, leaves and the interior leaves. Then rinse the whole head under cold water.
Using your hands, pull off each floret of cauliflower from the head. You can use a paring knife, but I find they break right off. Then all you are left with is the interior stem, this can be roasted too, or stored in the freezer to use in soups.
In a large bowl add in the ingredients and coat the cauliflower well.
Then transfer to a baking dish. Cover the cauliflower with the cheese.
Place in the oven.
Total cooking time should be 30 minutes. At the 10 minute mark take the cauliflower from the oven to stir, then let cook the remainder of the time untouched.
1.5 lb Red Potatoes
1 Pinch of Fresh Parsley Leaves, minced
1 Large Clove of Garlic, minced
2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Sea Salt
1 Teaspoon Fresh Ground Black Pepper
Bring about 3 Quarts of water in a large stock pot to a boil on high heat. In the meantime, wash potatoes in cool water then let sit in a fresh cool water bath for ten minutes while the water reaches rolling boil.
Add a pinch of salt to the water then place potatoes gently.
Let boil on high for 35 minutes or until the potatoes are tender enough to pierce with a knife throughout.
Let the potatoes cool to the touch. While they cool, wash and chop the parsley and chop the garlic.
Once the potatoes are cool enough, peel as much of the skin off as possible. My peeling trick is to wet my hands in cold water. It helps pull off the skin much easier. Washing my hands off between each or every other potato, as the starch sticks to the hands.
In a large mixing bowl, add rustic cubed potatoes (not perfect), the parsley, garlic, salt, pepper and drizzle with the olive oil. Mix well to combine the flavors.
Being back in the kitchen is such a big joy! Never thought I’d be this happy in my life over a kitchen! But back to my home cooking is what I need after a big vacation! (which I am still drafting my vacation post!!)
Tonight I decided to take advantage of sprucing up our pallet after a big vacation with some Winter citrus by making this side dish. It was a side to a pork roast and fingerling potatoes. It lasted two seconds on the plate, which means it is husband and child approved!
Roasted Asparagus with Tangerine Panko Crumb
1 lb washed asparagus with woody bottoms taken off
3 tablespoons panko crumb
1 tablespoon extra virgin olive oil
1 teaspoon of tangerine zest
Set oven to 400 degrees, or 425 convection roast.
Place the asparagus on a parchment paper covered baking sheet with the drizzle of oil and topped with the panko crumb.
Roll the asparagus on the pan so it coats slightly with the crumb.
If you have a hand held grater, hand plain, take tangerine (washed) and grate quickly across the asparagus. Try not to over do it, you jut want a whisper of the oils and zest.
Roast in the oven for 15 minutes, till the panko is golden brown.
6 medium leeks, cleaned and cut lengthwise into quarters
2 tbsp. olive oil
1 tbsp. Herbs de Provence
1 tsp salt
1 tsp freshly ground pepper
2/3 cup of vegetable stock
You will need a baking sheet covered in parchment.
Pre-heat oven 400°F.
To Clean Leeks Remove the coarse outer leaves. Trim each leek like you would a scallion- chopping off the root end, and then taking off the darkest portion of the leaves down to the light green; leaving about 2 inches of green. Slice the leeks down the center, rinse under cold water to remove all bits of dirt/sand, slightly bending the leeks around to remove the debris. Drain on paper towels and proceed with recipe.
Take the clean leeks, in a bowl, and toss with the oil, herbs, salt and pepper. Then add to baking sheet.
Roast the leeks until they are tender, about 35-45 minutes. Around the 20 minute mark add in a few splashes of the stock, and then repeat at the next interval of 20 minutes. Once they are tender and have caramelized marks they are cooked.
2.5lbs (5-6 large) Yukon Gold potatoes, scrubbed and sliced thin, then rinsed in cool water to remove excess starch
2 tbsp extra virgin olive oil
1 tsp of each salt and ground black pepper
1 tsp of each dried rosemary and thyme
You will need a baking sheet covered with parchment.
Preheat oven to 400F.
Take slices of potatoes and coat with all the ingredients. Then shake to remove excess before putting on the pan for cooking.
Place a slice in center of pan then overlap slices in circle around center slice, forming a flower pattern. Continue overlapping around so they are even in thickness to the top. Sprinkle a touch more of salt and pepper. Place a piece of parchment on top and weigh it down with a pan.
Let cook for 45 minutes, then remove the pan and parchment, and let cook 15 minutes more till browned and all potatoes are tender.
4 large red bliss potatoes scrubbed clean and then cubed
1 tbsp dried oregano
1 tbsp dried rosemary
1 tsp of each S&P
You will need a baking pan covered in parchment.
Preheat oven 375F
In a bowl add all the ingredients and toss until the potatoes are covered.
Place in baking pan, and set on top rack of oven. Let roast for 35 minutes, then take out of the oven and switch to LOW broil and then place back in and let broil for 10 minutes, or until the potatoes start to brown. You will want a little crispness to them.
Forgot to share this. I mentioned a recipe for baked sweet potatoes a few posts back. So here it is!
My biggest food weakness is potatoes. As a small girl my family gave me a nickname that is silly; it’s Italian, and basically it means I am consumed with all things potato: PATATARA. WHICH IS TRUE! I could eat potatoes every single day, a few times a day, and I’d still want more. Cook them and just hand them over people!
Baked Sweet Potato Slices
2 lbs washed and scrubbed sweet potatoes- cut into rounds (see photo)
1 tbsp sweet paprika
¼ tspn thyme
¼ tspn rosemary
¼ dried lavender (if you have it, if not you can omit)
2 tbsp extra virgin olive oil
Salt and Pepper to taste
You’ll need a flat baking sheet covered in parchment paper. Using the paper will guarantee they won’t stick.
Preheat oven to 375° F
Lightly drizzle 1 tbsp of the oil on the bottom of the pan. Arrange potatoes on top.
Sprinkle with salt, pepper, and herbs. Drizzle with olive oil.
1 lb asparagus spears
2 Tbsp olive oil
Salt and Pepper to taste
Preheat oven to 400°F.
Rinse with cool water to clean the asparagus. Break the tough ends off of the asparagus and discard. The best way to do this is to take the asparagus and snap te bottom off. The woody ends will just snap right off where they meet the good flesh of the vegetable. Makes it real easy to prep!
Lay the asparagus spears out in a single layer in a covered cookie sheet/pan. Drizzle olive oil and sprinkle the salt and pepper over the spears-roll the asparagus back and forth until they are all covered.
Cook for 8-10 minutes until browned. I like to take the asparagus out at around the 8 minute mark to roll them back and forth so they brown evenly. You want the asparagus to be tender but not over cooked (mushy).
– Still not feeling well. I’ve succumb to taking meds; I try to not resort to taking anything unless I am in dire need. And this morning I woke up like a zombie!
I didn’t sleep much last night, third night in a row with the dry and sore throat, tossing and turning, and, waking up every toss and turn. : Decided to work from home and run a few local errands to pep me up. I have to write a blurb about the local shops in my town and how much I like them. Had a real great experience today with the woman here, and i’d love to give her support with her business. It’s a real great shop! Maybe I will sometime soon. I wanted to write / post / photo blog a year in review before the new year, so maybe that is a good one to follow it. It’s been quite the year. So many changes, some great and some still getting used to. But I am definitely looking forward to 2013. I don’t really make resolutions or anything, but think I will this year. Get rid of some baggage that’s been irking me.
Last night, I did make it home to put the lights and the tree up (not decorated yet!)!
Also, made a pasta with carmalized zucchini that I will post on here this week, and started fooling around with a clever way to hang my Holiday cards that we receive in the mail- so if it comes out good, be on the look out!!
A few years ago, I was soo intimidated by brussels sprouts. The thought of preparing them gave me cold feet. But once I saw someone prepare them and it was so easy; I got hooked! And at least once a week we prepare them as a side dish. Below is a walk through on how to clean/prep brussels sprouts, using fresh brussels sprouts.
Brussels Sprouts taste amazing roasted, in olive oil and S&P as I walk you through below, but there is a product I want to share that goes amazingly with brussels sprouts. I really love love love to use a balsamic reduction, or as seen in the photo I am attaching, a balsamic cream. Drizzling a little bit over the roasted brussels sprouts takes the dish to another level with a sweet and sour flavor. It’s a must try; and can be found at most grocery stores that have an international/Italian aisle. This reduction is great on a variety of meats, vegetables, fruits and even ice cream!
What you’ll need:
1.5 lbs Brussels sprouts (prep directions below)
3 tbsp extra virgin olive oil
3/4 tspn salt
1/2 tspn freshly ground black pepper
1 cookie sheet covered in parchment.
Preheat oven to 400F.
Cut off the stems of the brussels sprouts and pull off the bottom and first layers of the outer, darker leaves. Score the bottoms with an X.
Mix them in a bowl with the olive oil, salt and pepper.
Place them scattered on a cookie sheet, and roast until the outside is browned and some outer leaves are crispy, (and that they are tender in the center), about 35- 40 minutes. I like to set the timer for 20 minutes, then shake the pan up a bit so they brown on all sides.
☞I enjoy eating roasted brussels sprouts as a snack..with chopsticks.