Preheat oven to 350. Wash and trim 1 lb strawberries, cutting into halves or quarters. Place in a 9x12 baking dish, then add 1 ½ Tbsp sugar and 4 Tbsp good quality balsamic vinegar (we use 3 parts traditional balsamic and 1 part cranberry and pear white balsamic vinegar). Bake for 45 mins, stirring once.… Continue reading Balsamic roasted strawberries
Tag: roasting
Roast acorn squash with maple glaze
Preheat oven to 425. Clean, halve, and remove seeds from 2 acorn squash. Place acorn halves on a cookie sheet, cut side up. Separately, mix 2 Tbsp each brown sugar, maple syrup, and olive oil. Spoon the mixture onto the cut portion of each squash half (the mixture likely will pool in the hollow). Bake… Continue reading Roast acorn squash with maple glaze
Vietnamese garlicky roast chicken (ga ro-ti)
Marinate 4 lb of bone-in, skin-on chicken parts (I prefer a mix of bone-in breast, thighs, and drumsticks) in 3 ½ Tbsp Maggi seasoning (we reduced to 2 ½ Tbsp), 4-5 large minced garlic cloves, ½ tsp sugar, ¼ tsp salt (we reduced to 1/8 tsp), ¾ tsp black pepper, and 2 ½ Tbsp neutral… Continue reading Vietnamese garlicky roast chicken (ga ro-ti)
Roasted acorn squash stuffed with sausage and brown rice
Preheat oven to 450. Cut three acorn squash in half, removing seeds and membranes. Place, cut side up, on cookie sheet and brush the cut parts and the hollow with 1 Tbsp melted unsalted butter and a little salt and black pepper. Roast in oven until partially cooked (about 35 mins). In the mean time, prepare… Continue reading Roasted acorn squash stuffed with sausage and brown rice
Roasted parsnips and fennel with store-bought rotisserie chicken
This vacation inspired a semi-homemade cooking moment for me. Preheat oven to 400. Peel 3 parsnips and cut into wedges. Trim fennel bulb and cut into thick slices. Spray a baking pan with cooking oil, then spread the parsnips and fennel in a single layer, if possible. Season lightly with salt, black pepper, and another spray of oil. Let… Continue reading Roasted parsnips and fennel with store-bought rotisserie chicken
Roasted rutabaga
Preheat oven to 425. Peel and cut 2 rutagabas into largedice (here, I also added 1 small fennel bulb, chopped). Spray with olive oil, lightly season with salt and black pepper, and then roast for 40 minutes. Toss lightly with 1 tsp apple cider vinegar, or add to soup (we’re doing half and half this evening). This recipe… Continue reading Roasted rutabaga
Oven-roasted Korean sweet potato (goguma)
Preheat oven to 400. Wash and scrub four Korean sweet potatoes, dry off with paper towels, and then place two sweet potatoes on a large piece of foil (enough to create a foil pocket for two sweet potatoes). Lightly coat the skin of each sweet potato in olive or neutral vegetable oil. Gently wrap the… Continue reading Oven-roasted Korean sweet potato (goguma)
Oven-roasted strawberries
Preheat oven to 375. Hull 1 pint strawberries and place, cut side down, in a baking dish. Sprinkle with 1 Tbsp brown sugar. Bake for 30 mins. This recipe is from Cooking Light. (July 2014)
Oven-roasted stone fruit with cherries
Preheat oven to 450. Cut 6 peaches (here, white nectarines) and 6 plums into quarters (removing pits), then place cut side up in a large baking dish. Sprinkle ½ cup sugar (here, I used homemade vanilla sugar) over the stone fruit. Garnish with 2 small containers of pitted cherries (or raspberries), then place in the… Continue reading Oven-roasted stone fruit with cherries
Vietnamese lime and fish sauce marinated chicken (ga nurong)
Marinate 2 ½ lb boneless, skinless chicken thighs (trimmed of excess fat) in ¼ tsp sugar, ½ tsp salt, 1 ½ tsp black pepper, 1 Tbsp fish sauce, juice from 1 lime (about 1 Tbsp), and 2 Tbsp canola oil. Let marinate at room temperature for 30 minutes (or in fridge for 2 hours). Line… Continue reading Vietnamese lime and fish sauce marinated chicken (ga nurong)
Cooking Adventures 