Cooking Method: Roasting
Balsamic Roasted Potato Wedges
These Balsamic Roasted Potato Wedges get tossed with olive oil, salt and pepper and then sprinkled with balsamic vinegar at the end of baking. They are crispy on the outside and tender on the inside. These potato wedges are so crisp and flavorful, you'll want to eat them as a side dish for every meal!
By - Prep: 10 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Pork Chops with Figs in Hard Cider
Williams Sonoma recently posted a recipe for pork with figs. We have an enormous fig tree in the back yard and I am always trying to figure out ways to use them. The crows, squirrels and parrots get most of them. Anyway, I tried this recipe and used pork chops instead of tenderloin. It was excellent and I got to use up some more figs!
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Moroccan Roasted Vegetables
I made this vegetable side dish to go with Moroccan Chicken with Apricots, Almonds & Chickpeas.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 4 Servings
Hasselback Potatoes UnPlugged
I love Hasselback Potatoes! Hasselback potatoes cut in such a way as to resemble a fan or accordion when roasted. The name is derived from the restaurant where they were first introduced in the 1940s, Hasselbacken in Stockholm, Sweden which opened in that city in 1748 and where they are called hasselbackspotatis. The outside of the potato becomes crisp and brown while the inside is soft and creamy. This version is sort of cheating because you cut the potatoes all the way through.
- Prep: 20 mins
- Cook: 1 hrs 15 mins
- Yields: 6 - 8 Servings
Roasted Smoky Cauliflower with Limey Yogurt
Last weekend, we had dinner with my culinary/photographer (he took my new head shots!) friend Chris and his wife. He is an amazing chef and made this wonderful cauliflower, which could be served as a snack or side dish. It's a recipe from Aarti Sequeira, who had a Food Network program called Aarti Party.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Roasted Balsamic Glazed Mushrooms
I love all kinds of mushrooms. They give an earthiness and depth of flavor to many dishes. The key to this recipe is to heat your baking sheet in a 500 degree F oven before adding the mushrooms. I learned this technique at a cooking class I took at Pizzeria Mozza in Los Angeles.
- Prep: 5 mins
- Cook: 45 mins
- Yields: 8 Servings
Roasted Pork Tenderloin with Oranges, Parsley, Sage, Rosemary & Thyme
Are you going to Scarborough Fair?
I have lots of fresh herbs in the garden and decided to create this pork tenderloin recipe using some oranges. It's very flavorful and tender. I love cooking in cast iron skillets.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 6 Servings
Asparagus with Mushrooms & Parmesan
It's prime asparagus season. I picked up some very thin ones at the farmer's market last week. Here it is prepared with wine soaked mushrooms.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Roasted Rainbow Vegetables
I had my last catering job of 2013 last night (unless, I get a last minute call!). I made Coq au Vin and a side dish of roast rainbow vegetables. I found some organic carrots of "many colors" at Trader Joes's. These carrots are red, orange and yellow. I also bought their red, gold and purple potatoes. You can use any fresh herbs you like. I used rosemary and thyme. It's SO colorful!
- Prep: 15 mins
- Cook: 35 mins
- Yields: 6 Servings
Roasted Squash with Lemon Tahini Sauce
Roasted Squash with Lemon Tahini Sauce makes an excellent side dish. You can really use any kind of squash. My sister-in-law, who lives in England, brought me a stack of recipes she has cut out of magazines. This recipe my nephew, Will, made. Oddly enough, it's from Bon Appetit. It was excellent. You can really use any kind of squash. I used a Kabocha and an Acorn squash in the recipe.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 6 Servings
