Cooking Method: Roasting

Moroccan Roasted Vegetables

I made this vegetable side dish to go with Moroccan Chicken with Apricots, Almonds & Chickpeas.

By Leslie Blythe

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.

By Leslie Blythe

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.

By Leslie Blythe

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.

By Leslie Blythe

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.

By Leslie Blythe

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.

By Leslie Blythe

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!

By Leslie Blythe

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.

By Leslie Blythe

Moroccan Chicken with Apricots, Almonds & Chickpeas

This wonderful Moroccan chicken dish is meant to be cooked in a tagine. A tagine is a unique type of ceramic or clay cookware that's popular in Morocco. The bottom is a wide, circular shallow dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded dome or cone. The word "tagine" also refers to the dish which is slow-cooked inside the cooking vessel. Typically, a tagine is a rich stew of meat, chicken, or fish, and most often includes vegetables or fruit.

However, you can easily make this dish in a Dutch oven or crockpot.

By Leslie Blythe

Spicy Dr. Pepper Shredded Pork

The Pioneer Woman makes this Spicy Dr. Pepper Shredded Pork, which looked really good. It reminded me of Coca Cola basted ham (I guess that's for another blog). I made it in a crockpot. Also, I put in about half of the chipotle chiles and it was very spicy, which I love. You can serve it with tortillas or rolls.

By Leslie Blythe