Posts tagged ‘roast’

March 13, 2012

Roasted Butternut Squash and Ginger Carrots

Piping hot out of the oven, or room temperature on a sizzling summer day, roasted veggies serve as a perfect side dish to just about anything.  The variety of flavors you can unearth from diverse spices and oils allow you to adapt your dish to go perfectly with a roast chicken, seared salmon, or simply grilled steak.

The irresistible crunchy, caramelized edges, warm tender center, and rustic quality remind me of Italy.  There’s a time and place for perfectly cut vegetables, but it’s not in my kitchen.  The more time I can spend enjoying the food and less time prepping the better, especially on a busy weeknight. No need to stress yourself over perfect knife cuts – I know chefs everywhere are cringing over that statement – but honestly, as long as they’re all about the same size they will cook evenly and that’s all you need.

The fresh, clean tang of ginger contrasted with the sweetness of the carrots help brighten their natural flavor.  Garlic slowly warmed in the oven with a coating of healthy olive oil; mixed with the deep, creamy earthiness of butternut squash is a blissful combination.  The two together were simply flawless, and set side by side with a grilled steak and you’ll feel like you’re in paradise (or an Italian vacation in the middle of Tuscany).

Garlicky Butternut Squash

Ingredients

  • 2 large butternut squash, peeled and cubed
  • 4 garlic cloves, minced
  • 2 tbsp. extra light olive oil
  • 1 tbsp. black truffle infused olive oil
  • 1 tsp. coarse ground salt
  • 1 1/2 tsp. freshly ground black pepper, coarse ground
  • 1 tsp. crushed red pepper

Method

  1. Preheat oven to 400°F
  2. Wash and peel squash, and cut it into bite size squares.
  3. Place squash in a glass baking dish and drizzle with extra light olive oil.  Extra light olive oil has a higher burning temperature so I find it better for roasting.  Due to valuable antioxidants and ability to help lower total cholesterol, I always use extra light olive oil as a substitute for butter, shortening and other vegetable oils.
  4. Sprinkle with garlic, salt, ground black pepper and crushed red pepper and mix with a spoon until the squash is evenly coated with oil and seasoning.
  5. Cover with foil and bake for 30 mins
  6. After 30 mins, remove foil and continue baking for 10 minutes
  7. Just before removing he dish from the oven, turn the broiler on high for a few minutes
  8. Watch the oven, as the broiler will be hot and will burn the squash if left unattended.  It goes quickly, all you’ll need is 2-3 mins.  Once the butternut squash gets a slight golden color to the edges remove from oven and let cool for 5 mins before serving.

Ginger Carrots

Ingredients

  • 8 large carrots, peeled and sliced
  • 2 inch piece of ginger, grated
  • 2 tbsp. extra light olive oil
  • 1 tsp. course ground salt
  • 1 1/2 tsp. freshly ground pepper, course ground
  • 2 tbsp. water
  • 1/4 chicken bullion cube

Method

  1. Preheat oven to 400°F
  2. Place all the squash in a glass baking dish and drizzle with extra light olive oil.  Extra light olive oil has a higher burning temperature so I find it better for roasting.  Due to valuable antioxidants and ability to help lower total cholesterol, I always use extra light olive oil as a substitute for butter, shortening and other vegetable oils.
  3. Sprinkle with garlic, salt and ground pepper and mix with a spoon until the squash is evenly coated with oil and seasoning.
  4. Cover with foil and bake for 30 mins
  5. After 30 mins, remove foil and continue baking for 10 minutes
  6. Just before removing he dish from the oven, turn the broiler on high for a few minutes
  7. Watch the oven, as the broiler will be hot and will burn the squash if left unattended.  It goes quickly, all you’ll need is 2-3 mins.  Once the butternut squash gets a slight golden color to the edges remove from oven and let cool for 5 mins before serving.

Advertisements
December 2, 2011

Dijon Pork Tenderloin with Sweet Onion Relish

The secret ingredient in this recipe comes from my mom.  Growing up she would make this for “family dinner” night and inevitably it would result in no leftovers and everyone asking for more.  Pork tenderloin was always one of my favorite dishes until I left home and had it in several restaurants and prepared by others not known as my mom.  Dry, bland, tough and disappointing.  It was never the same.

So, there was only one thing to do… I replicated my mom’s method and added a few of my own touches, and it’s now become a staple in my home.  Every time I make it the smells and flavors bring me back home to Sunday night dinners with my family.  It was our one night a week we would have a “proper” dinner, which my mom defined as, one, being in the “nice room”, two, using cloth napkins, and three, using double the plates (half of which didn’t go in the dishwasher).  I know because I was the designated plate dryer as my dad dunked them in scalding hot water and pass them to me with bright red fingers.  I dedicate this post to my family, and hope that it becomes a tradition in your home too.

Ingredients

  • Pork tenderloin
  • 2 tbsp. extra light olive oil
  • 2 tsp. mustard seeds
  • 2 tsp. fennel seeds
  • 1 tsp. salt
  • 1 tsp. fresh ground pepper
  • 1 tbsp. fresh rosemary, finely chopped
  • 3 tbsp. Dijon mustard

Topping

  • 1 yellow onion, sliced into thin strips
  • 3 cloves garlic
  • 1 tsp. extra light olive oil
  • 1 1/2 tsp. hot ground mustard (Colman’s British hot mustard powder)
  • 1 tsp. mustard seeds
  • Sprinkle of salt (to taste)
  • Sprinkle of freshly ground pepper (to taste)
  • 1 tsp. Worcestershire sauce
  • Splash of water or stock (if needed)
  • 1 tbsp. butter
  • 3 tbsp. fig jam

Method

  1. Preheat oven to 400°F
  2. Heat a large heavy bottom pan on stove on medium/high.  Add mustard seeds and fennel and tilt the pan so the oil lightly covers the bottom of the pan and all the spices
  3. While the oil heats up, sprinkle the pork tenderloin with salt, pepper and rosemary. Rub the spices into the meat so they don’t fall off when you drop it in the pan, it really helps flavor the tenderloin. This is your only time to season it, so if you don’t add it now it will be too late.
  4. Place tenderloin in hot pan and sear on all sides.  The mustard seeds and fennel will stick to the sides of the pork as it sears.
  5. Sear the pork, approximately 3 minutes per  side, and remove from pan.  Set in a roasting pan on a wire rack.
  6. Let it cool for a few minutes, and then spread a thick layer of Dijon mustard over the entire tenderloin.  You might need more than 3 tbsp. Just keep spreading it on so you cover the top.
  7. Place in oven and cook for 35-40 minutes
  8. While the meat cooks it’s time to make the topping!
  9. In the same skillet used to brown the meat, add sliced onions, garlic, salt and pepper and cook on medium/low until soft and translucent.  You may need to add a little more oil to avoid burning. 
  10. Add ground mustard, mustard seed, Worcestershire and a splash of water and continue to cook down for 10 minutes on low heat.
  11. You want to caramelize the onions, which is a slow and delicate process so be patient and let them cook down at a low heat.
  12. Add jam and butter and stir well.  Once it’s ready, cover leave on low heat.
  13. Check the pork with a meat thermometer.  Pork should reach 145°F
  14. If it’s under put it back in for 10-15 minutes and check again.  It depends on the thickness of the tenderloin, so it will vary every time.
  15. Once the meat has reached the right temperature remove from oven and let cool for 5-10 minutes before slicing so the meat juices have time to redistribute.  If you cut it right away all the juice will run out of the meat and give you a very dry piece of tenderloin.
  16. Slice pork and top with sweet onion sauce

This pork is flavorful enough to eat on it’s own, or add a topping, or just a simple spoonful of applesauce.  The spicy mustard keeps the pork moist and adds the perfect amount of heat to the delicate tenderloin.

Below is an alternate topping my loving boyfriend made for the following evening.  The dates disintegrated in the warm sauce resulting in a sweet jam like marmalade.

Alternate Topping

  • 1 onion, diced
  • 5 cloves garlic, diced
  • 2 jalapenos, diced
  • 6 dates, chopped
  • 1 cup chicken stock
  • 1 tbsp. brown sugar
  • Sprinkle of salt (to taste)
  • Sprinkle of freshly ground pepper (to taste)
  • 1 tbsp. butter

November 29, 2011

Thanksgiving Turkey (with some extras)

There’s one meal I don’t like to mess with, and that’s Thanksgiving.  This is not a place where I tend to experiment.  I threw together some fun appetizers, like prosciutto wrapped dates with balsamic glaze, and homemade hummus, but the main meal was pretty traditional.  I have the rest of the year to play around and make up new combinations, but on the last Thursday of November I go back to my roots with mashed potatoes, Brussels sprouts, stuffing, gravy, roast carrots, and of course succulent, juicy turkey.

Photographer: Zoltan Sylvester

I have lots to do on Thanksgiving, so the last thing I want to be doing is mollycoddling my turkey every half hour.  Basting, tenting, covering, uncovering.  I really don’t have time for that when I’m also trying to get 6 other dishes out at the same time, not to mention trying to be somewhat social while all this goes down.  I had many willing helpers in the kitchen, but I wanted people to enjoy themselves and relax so I commandeered the stove and told everyone else to beat it.  (With love of course).  Here’s my secret ingredient… bacon.  Tasty, salty, greasy, crispy, meaty, perfect-with-almost-anything bacon. The turkey doesn’t come out tasting like one big pork rind, rather it’s a natural baster keeping the turkey juicy, tender and amazingly moist.  You can leave it alone and let it cook in the oven and you’ll have perfect turkey every time, not to mention some crispy bacon on the side.  Who wouldn’t come back to your house for Thanksgiving after serving this?!?

Ingredients

  • 1 18 lb. fresh turkey (or 10, 12, 25… whatever size you need to feed all your friends and family, and leave extra’s for those lovely turkey sandwiches the following day)
  • Handful fresh rosemary
  • Handful fresh thyme
  • Handful fresh sage leaves
  • 2 large yellow onions, quartered
  • 3 whole garlic bulbs, halved
  • 1 large apple, quartered
  • 3 stalks celery, halved
  • 1 stick room temperature butter
  • 1 tbsp. salt
  • 1 tbsp. freshly ground pepper
  • 2-3 packets thick cut bacon

Method

  1. Preheat oven to 400°F
  2. Unwrap turkey in a clean sink, remove giblets and rinse with cold water
  3. Pat dry with paper towel and pace breast side up in roasting pan (if you’re using disposable foil pans I recommend double lining it so it holds the weight of the turkey without buckling)
  4. Place onions, apple, herbs, garlic and celery inside the bird.  Put as much as you can fit inside, and any leftovers just scatter around the pan around the bird.
  5. Mix salt, pepper and butter in a small bowl
  6. Spread butter all over bird, making sure to put as much of the butter under the skin to keep the breast moist and juicy.  You may need more butter depending on the size of the bird, don’t be skimpy!
  7. Once massaged with butter, take bacon and lay slices over the entire turkey.  They should overlap slightly so that you cover the turkey.  Wrap legs and wings in bacon too so they don’t dry out
  8. Cover the breast loosely with foil, don’t cover the entire turkey, just lay a small piece about the size of a dinner plate over the breast to prevent the bacon from burning
  9. Place in oven and cook at 400°F for 1 hour
  10. Turn down to 350°F and continue to cook for 3 1/2 hours (plus or more depending on the size)
  11. Check bird with a meat thermometer, the turkey needs to reach 160°F, if it goes about 165°F remove immediately or it will start to over cook.
  12. No need to baste the turkey
  13. No need to re-foil it
  14. No need to remove foil
  15. No need to cover in water, stock, oil.  Just leave it alone.
  16. Check temperature and remove when it reaches 160°F and let rest for 30-40 minutes before slicing
  17. Enjoy the turkey and don’t forget a piece of crispy bacon; there should be plenty for everyone!

 

Roast Carrots with Fresh Rosemary

Brussels Sprouts Salad

 

September 3, 2011

Roasted Corn Perfected

Not only is this the easiest method I’ve found, I promise it will ensure you’ll always have perfectly crisp, flavorful corn.  I’ve always found heating up a huge pot of boiling water in the middle of the summer to be quite ironic.  It’s summer and I’m trying to stay cool… especially in Houston.  If I had kids I could employee to husk the corn, maybe I’d feel differently, but I hate doing it and would find trials of sink across my kitchen floor a week later.  So, I found the easiest possible recipe and haven’t turned back.

Method

  • Preheat oven to 350 degrees F.
  • Soak the corn, in husk in cold water for 15 minutes.  This helps the corn stay moist and makes it much easier to peel when it’s ready.  I also cut off the very tip where the sink hangs out, if you leave it on it tens to smoke and burn in the oven
  • Pull the corn out of the water and place directly on the over rack and roast for 30-35 minutes until the corn is soft.
  • Peel down the husks and use as a handle when eating.  Coat with butter, salt and pepper.  Enjoy!
  • If you’re looking to liven up your corn, here are a few ideas to get you started.

Savory Butter
3/4 c. soft butter
2 1/2 tsp. salt
1 1/2 tsp. dried oregano
1/2 tsp. garlic salt
2 tsp. chopped chives or minced green onion

Rosemary Butter
1/2 cup softened butter
1 teaspoon salt
1/2 teaspoon rosemary
1/2 teaspoon marjoram

Spicy Parmesan
1 cup shredded Parmesan cheese                                                                                                                                                                                    1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup Mayonnaise

%d bloggers like this: