During the pandemic, we have tried creative combinations. We made a Hokkien (Chinese) main course, so we tried to add an Asian note (sesame oil) to the side dish. Here, we preheated the oven to 425. We oven-roasted cauliflower florets (tossed in olive oil and a little black pepper) for about 20 mins, turning over… Continue reading Oven-roasted cauliflower drizzled with thyme and toasted sesame oil
Tag: roasting
Oven-roasted okra
We tried this simple recipe: first, preheat oven to 425. Second, trim and rinse 8 oz okra pods and pat with a paper towel until bone-dry. Third, toss with a drizzle of olive oil and sprinkle with salt and black pepper, then place on a rimmed baking sheet. Oven-roast at 425 for about 10-12 mins.… Continue reading Oven-roasted okra
Rutabaga oven-roasted fries
This is a variation on an old recipe: https://piglettedc.tumblr.com/post/151265142061/slow-roasted-fall-vegetables-we-followed-this Preheat oven to 425. Trim, peel, and cut two medium rutabaga into fries (½" thick), dry off with paper towels (to encourage crisping and avoid steaming), then lightly toss with 1-2 tsp olive oil). Divide evenly among two rimmed baking sheets (each lightly sprayed with oil),… Continue reading Rutabaga oven-roasted fries
Cabbage, leek, and potato soup
We tried this NYT recipe: https://cooking.nytimes.com/recipes/12371-cabbage-potato-and-leek-soup?smid=ck-recipe-iOS-share Our modifications: first, instead of trying to caramelize the cabbage in the pot, we followed a tip from a commenter and oven-roasted it. After preheating the oven to 425, we quartered, cored, and julienned the cabbage, then tossed in a little olive oil, with some salt and black pepper.… Continue reading Cabbage, leek, and potato soup
Roasted sweet potatoes with smoked paprika
We were looking for a way to use up our leftovers - two raw sweet potatoes already peeled and cut into large, uneven chunks. We cut the potato chunks to make as uniform cubes as possible, and then we tried this recipe: https://cooking.nytimes.com/recipes/1018993-roasted-sweet-potatoes-with-smoked-paprika?smid=ck-recipe-iOS-share The recipe called for 4 sweet potatoes, so we halved the ingredient… Continue reading Roasted sweet potatoes with smoked paprika
Oven-roasted baby Yukon potatoes
Preheat oven to 425 and line a baking sheet with foil. Wash and dry off (with a paper towel) 1 lb baby Yukon potatoes, leaving the skin on. Toss lightly with about 1 Tbsp olive oil, and lightly season with salt and black pepper. Place the seasoned potatoes on the foil-lined baking sheet, spreading out… Continue reading Oven-roasted baby Yukon potatoes
Brisket in sweet and sour sauce
We tried this recipe for Rosh Hashanah: https://cooking.nytimes.com/recipes/1016867-brisket-in-sweet-and-sour-sauce Our modifications: we used a heavy large roasting pan (as to a smaller pan in which our 5 lb brisket would be snug), tightly wrapped in foil. After roasting at 325 for 3 hours (fat side down in the marinade), we flipped to the lean side and… Continue reading Brisket in sweet and sour sauce
Balsamic roasted Brussels sprouts with bacon
We tried this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe-1996813 Our modifications: first, we used 2 slices precooked bacon instead of pancetta. Second, we washed, trimmed, and halved the Brussels sprouts. We carefully dried the brussel sprout halves with paper towels (to maximize browning and minimize steaming) before tossing the bacon and sprout halves with ¼ cup olive… Continue reading Balsamic roasted Brussels sprouts with bacon
Vegetable antipasti
We marinated four bell peppers (½" vertical slices) and 1 lb cremini mushrooms (halved). Only the roasted mushrooms are pictured. Details here: https://www.foodnetwork.com/recipes/grilled-vegetable-antipasti-recipe-1911133. Note: We used balsamic vinegar instead of red wine vinegar. (July 2019)
Palestinian roast chicken with sumac and red onion (mussakhan)
Details here: https://piglettedc.tumblr.com/post/186127386521/palestinian-roast-chicken-with-sumac-and-red-onion After roasting the chicken for 1 hour at 350, we soaked up excess liquid from the red onions and then broiled on low until the chicken and onions were browned. Instead of frying the pine nuts, we toasted them on a foil-lined sheet in the toaster oven at 300 until slightly browned.… Continue reading Palestinian roast chicken with sumac and red onion (mussakhan)
Cooking Adventures 