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Browsing Tag: roasted
Here’s a quick, delicious way to prepare broccoli, that pairs perfectly with Veal or Chicken Picatta (and I’m sure other dishes as well!). The simplicity of this dish is in roasting the broccoli at a high heat, producing tasty caramelization. Adding the parmesan after roasting keeps the cheese from potentially burning, yet still melts nicely from the residual heat. I think it is time to roast some broccoli, don’t you? Save Print Roasted Parmesan Broccoli Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 1 Ingredients 6 – 8 oz broccoli flowerets and sectioned stems (bite size). 2 tbsp olive oil ½ tsp red pepper flakes (optional) salt and pepper to taste 1 tbsp…
Ok… I know you read the title and went ‘Huh?’, right? Well today for lunch I gave homage to a tasty childhood meal – wieners and fried potatoes. I think the wieners available locally that taste closest to what I enjoyed (and remember) as a child are Bavarian Meats wieners. Preparation of the wieners is simple – just heat in hot water for 10 minutes (not boiling, you don’t want the casing to break!) and serve with mustard, horseradish, sauerkraut or on a bun. The fried potatoes are simple too. I like mine with skins, so I clean the potatoes well, slice using my mandolin for uniform thickness, and just pan fry over medium heat in a tablespoon each of vegetable oil and…
As I mentioned in a previous post, Autumn is a perfect time to spend some time making soup for dinner. To me, there is something relaxing about cooking and preparing a soup is probably the most relaxing culinary endeavor for me (except maybe baking…). This soup is a sweet and savory meal highlighted by warm spices (ginger and cloves), brown sugar, and thyme packaged in a velvety cream. To give the soup some ‘tooth’, I add crispy linguiça sausage bits and the renderings to provide a salty aspect. Enjoy this soup on a chilly fall evening with a some warm rustic bread and I think you will agree it is a winner worth the effort. Save Print Creamy Acorn Soup Prep time: 20…
Here is my take on a roasted potato – simple and tasty and like a rustic potato chip. And who doesn’t like potato chips! I seasoned the potato with olive oil, pepper, and Spice Island’s Rosemary Garlic Grinder to make it even easier to prepare. Heat the oven up, it’s roasted potato slice time! Save Print Roasted Rosemary Garlic Potato Slices Ingredients 1 russet potato, sliced uniformly into ⅛ inch slices 4 cups of near boiling water 2 tbsp white vinegar 2 tbsp olive oil Spice Island Rosemary Garlic blend Fresh racked pepper Instructions Preheat the oven to 400 degrees. Place the potato slices into a medium glass bowl and ensure the potatoes are submerged. Add the hot water and vinegar…
It is now soup season and this one is tasty… and easy! This recipe has become one of my favorite ways to enjoy cauliflower. The simplicity of the recipe belies the wonderful depth of flavor this soup has. Since most of the cooking happens in the oven, you gain some time to finish other tasks if desired. Also, this soup can be tweaked to suit your tastes, but I am delivering my ‘go to’ recipe here. Ready, set, let’s cook! Coriander Roasted Cauliflower Soup with Prosciutto Bark Ingredients: 1 small head of cauliflower, cut into flowerets 1 tbsp olive oil 1 tsp ground coriander salt fresh cracked pepper 3 slices prosciutto 3/4 cup vegetable broth (or chicken stock if desired) 1/2…