Gone Fishin' Series - Oven Roasted Cauliflower

It's family time again and I'll be with my gang on Cape Cod for a while. I thought this would be a good time to reprise some of the recipes you've indicated to be your favorites. Oven Roasted Cauliflower is one of the most popular posts on my blog. More than 500,000 of you have seen and read it. Let's hope this brings another 500,000 to the campfire. Here's the recipe for this runaway hit. Who knew cauliflower could be this popular?

From the kitchen of One Perfect Bite...I've been testing some new vegetable recipes for the Thanksgiving holiday. Most of them involve roasting vegetables that are topped with a separately prepared sauce just prior to serving. While they have all been delicious, I think they add an unnecessary layer of complication to an already busy meal. So, I kept refining my search and found a recipe for roasted cauliflower that had been developed by Emeril LaGasse. After an initial testing, I made a few modifications to his recipe and came up with the one I'm sharing with you today. Cauliflower prepared in this fashion is really delicious. I do, however, think the flavors are too strong to serve with turkey and the other elements of a traditional Thanksgiving meal. Having said that, I have no hesitation about serving it with pork, beef or lamb. I love the simplicity of this dish and the ease with which it can prepared. I will make it often. I hope you, too, will give it a try. Here's the recipe.

Oven Roasted Cauliflower...from the kitchen of One Perfect Bite inspired by Emeril LaGasse

Ingredients:
1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets
3 large cloves garlic, thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese

Directions:
Heat oven to 450 degrees F. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper. Transfer, in a single layer, to a large rimmed baking sheet. Roast at 450 degrees F for about 25 minutes, stirring once. Sprinkle with cheese. Serve immediately Yield: 6 servings.

Roasted Brussels Sprouts with Maple Syrup and Toasted Hazelnuts

From the kitchen of One Perfect Bite...Were I to personify Brussels sprouts, the active disdain they usually receive would quickly put them into therapy. Ten years ago, if asked to rate them, most folks would put sprouts into a nose-up, thumbs-down category. The problem was never with the sprouts, it was with the way in which they were prepared. The popularity of this pungent cabbage has grown, due largely to creative cooks whose recipes have changed the way we handle them. I also have a sneaking suspicion that milder, more appealing varieties of sprouts now reach our markets. The Silver Fox happens to love them, so they have always had a spot on our Thanksgiving table. I served them several weeks ago as part of our early celebration, using a new recipe that I chose because it was so easy to make. They were also very good. I found the recipe when I stumbled on the website of Chloe Coscarelli, a vegan chef and food writer whose recipes can be found here. These sprouts are roasted at high heat and their natural sugars caramelize as they bake. A final toss with maple syrup and hazelnuts takes them to a level that makes them worthy of a place on your holiday table. If you are looking for a new way to prepare Brussels sprouts I hope you'll give this very easy recipe a try. Here's how they are made.

Roasted Brussels Sprouts With Maple Syrup and Toasted Hazelnuts...from the kitchen of One Perfect Bite courtesy of Chloe Coscarelli

Ingredients:
1-1/2 pounds brussels sprouts
1/4 cup olive oil
3/4 teaspoon kosher salt
1/4 teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
1/4 to 1/3 cup toasted hazelnuts, coarsely chopped (optional)

Directions:
1) Preheat the oven to 375 degrees.
2) Remove any yellow or brown leaves from brussels sprouts. Remove stems and cut them in half.
3) In a large bowl, toss brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9- by 13-inch (or larger) baking dish or sheet tray to roast.
4) Roast for 15 minutes. After 15 minutes, stir brussels sprouts with a spatula or large spoon to assure even browning. Continue to roast for another 30 minutes. Stir in maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
5) Continue to roast brussels sprouts for about 15 more minutes, or until they are fork tender.
6) Toss roasted brussels sprouts with hazelnuts and serve. Yield: 6 servings.

One Year Ago Today: Oatmeal Cookies with Cherries and Chocolate Chips

Two Years Ago Today: Crustless Onion Quiche

Three Years Ago Today: Cranberry Chambord Sorbet

Roasted Carrots with Parsley and Thyme

From the kitchen of One Perfect Bite...Tonight's recipe is one of the simple side dishes that I made for the early Thanksgiving dinner we shared with friends several weeks ago. These herb roasted carrots are delicious and they are very easy to prepare. The recipe was developed by Martha Rose Shulman for the New York Times and it is one of those simple treasures that's really nice to have in your recipe quiver, especially if you entertain a lot or have a large family to feed. You will love the play of the bitter herbs against the sweetness of the carrots and the ease with which this recipe comes together. While I do hope you'll give this recipe a try, what I really want to share with you tonight are memories of bologna sandwiches, my daddy and Chicago ward politics during WWII. My dad, a victim of tuberculosis who had a collapsed lung, had been rejected by all branches of the armed services. He keenly felt the rejection and his patriotism and need to serve led him to seek other venues. He actually flew with the Air Transport Command for several months before his x-rays caught up with him and he was grounded yet again. When he was sent home, he devoted himself to the civilian war effort and became an air raid warden and was elected an alderman following a stint as a ward precinct captain. As a young man he had been a union organizer so he was well suited for both jobs and took them seriously. While we didn't have a lot of air raids in Chicago, we had drills aplenty, and, should enemy aircraft miraculously stray into the midwestern heartland, my daddy was  ready for them. Now, for those of you who younger than me, or are unfamiliar with ward politics in Chicago all those years ago, an alderman was basically a fixer/enforcer who delivered votes in return for favors. On election day, lists of voters were checked and those who had not yet exercised their civic responsibilities were found and encouraged to do so. It was a door-to-door effort and my dad really got to know the people in his ward. Their births, deaths, hopes and dreams were etched into his cortex and if help should be needed, he would be the first to offer assistance. He was a complex man, but he had a special affinity for the least, the lost and the lonely. Certain practices, now frowned upon, were commonplace back then, so free drinks at the local tavern and walking around or street money  were a fixture of the political scene. Street money, then and now, is a legal financial perk given to local party officials by an electoral candidate's campaign in exchange for the official's support in turning out voters on election day. Back then, it bought a shot and a beer or a bologna sandwich and election day itself was a social event that brought the neighborhood together. In retrospect, it seems to me that we have traveled miles to nowhere since then. Money is threatening to consume our electoral process, and while it is getting harder and harder for the voices of individuals to be heard, we owe it to ourselves to continue trying. Please vote!  Scream if you must, but vote. Someone is listening.

Roasted Carrots with Parsley and Thyme...from the kitchen of One Perfect Bitecourtesy of The New York Times

Ingredients:
2 pounds carrots, peeled quartered or cut into sixths lengthwise (depending on the size), then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley

Directions:
1) Preheat oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all carrots in a single layer. Place carrots in a large bowl, and toss with olive oil, salt, pepper, thyme and oregano.
2) Spread in an even layer in prepared pan or baking dish. Cover with foil, and place in oven for 30 minutes. Uncover, and if carrots are not yet tender, turn heat down to 375 degrees and return to oven until tender, about 10 to 15 more minutes. Add parsley, stir gently, and adjust salt and pepper to taste. Serve hot, warm or at room temperature. Yield: Serves six.

One Year Ago Today. Savory Roasted Pumpkin Tart

Two Years Ago Today: Cinnamon Red Hot Apple Cider

Three Years Ago Today: Wild Mushroom Ragu

Orange Spiced Cashews

From the kitchen of One Perfect Bite...As we move toward the holidays, I like to stock the pantry with a supply of spiced nuts to serve with drinks or add some balance to a cheese tray. For years, I made a variation of the Union Square Cafe's bar nuts, and while I still love those fiery, yet sweet, morsels, I wanted to try something new this year. A quick search of my favorite food sites unearthed the orange spiced cashews that I'm featuring today. The recipe was develop for Martha Stewart Living, and once I saw it, I knew I had to give it a try. The recipe is simple to make and the spiced cashews are delicious. With that said, I have a caution to share with you. I strongly advise that creative impulses be contained, at least the first time you make these nuts. Too much orange zest will spoil them. Please don't ask how I know that. If you follow the recipe as it is written, I think you'll be delighted with the results. While I'll continue to make the Union Square version, I'll also make these available for folks who find the old standard too hot for their palates. If you are looking for something different to serve your guests, I hope you'll give this recipe a try. The cashews are delicious and I think you'll love them. Here's how they are made.

Orange Spiced Cashews...from the kitchen of One Perfect Bite courtesy of Martha Stewart

Ingredients:
2-1/2 cups whole cashews
1/4 cup light corn syrup
1/2 teaspoon coarse salt
1-1/2 teaspoons finely grated orange zest
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Pinch of cayenne pepper

Directions:
1) Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside. In a medium bowl, mix cashews with corn syrup until evenly coated. Set aside.
2) In a small bowl, combine salt, zest, ginger, coriander, cumin, and cayenne. Sprinkle mixture over nuts, and stir until nuts are evenly coated. Transfer to one of the prepared baking sheets; spread in a single layer, separating nuts.
3) Bake until the nuts are golden and the syrup is bubbling, about 15 minutes. Immediately transfer nuts to the other baking sheet. Separate cashews with a fork and let cool. Yield: 2-1/2 cups.

One Year Ago Today: Honey Muffins

Two Years Ago Today: Candied Walnuts

Three Years Ago Today: Pumpkin and Goat Cheese Lasagna

Lamb Roasted in the Style of Bordeaux

From the kitchen of One Perfect Bite...I had reservations about posting this recipe on several counts. Not everyone likes lamb and this recipe, developed by Paula Wolfert, uses ingredients that are expensive and not always easy to find. I decided to feature the recipe because the Silver Fox and I both love this entree and I thought at least a few of you might like to give the recipe a try. In a perfect world, this dish would be made with a bone-in leg of lamb. Despite the fact that huge flocks of sheep graze here in Oregon, a whole leg of lamb is next to impossible to find, and I usually have to settle for a boned roast. That makes for easy carving, but makes the use of a meat thermometer an absolute necessity to keep the meat from overcooking. This recipe calls for goose or duck fat, ingredients that I suspect are not gathering dust in your pantries. I understand that some butchers stock it, but I have not been able to find either ingredient in our local markets. I have, however, found an online source that you can link to here. Fortunately, goose and duck fat can be frozen, so I buy a year's supply at a time and tuck it in among the other eclectic items in my freezer. While, in theory, any red-wine vinegar can be used to baste and sauce the lamb, I am partial to one that comes from the Bordeaux region of France. I think it makes a smoother, less acidic sauce. It, too, can be purchased online and you can find it here. Once you have the proper ingredients, this lamb is very easy to prepare. It is studded with garlic, rubbed with goose fat and basted with a vinegar marinade as it cooks, all of which contribute to its great flavor. I do hope you will try this recipe which comes from Paula Wolfert's, The Cooking of Southwestern France. The lamb is wonderful with roast potatoes and I really think you will enjoy it. Here's how it is made.

Lamb Roasted in the Style of Bordeaux...from the kitchen of One Perfect Bite courtesy of Paula Wolfert

Ingredients:
1 whole bone-in leg of lamb (about 5-1/2 pounds)
2 large garlic cloves, peeled and cut into thin slivers
1 teaspoon coarse kosher salt, plus more as needed
1/2 teaspoon freshly ground pepper, plus more as needed
2 tablespoons rendered goose or duck fat
2 tablespoons grapeseed or peanut oil
3/4 cup red wine vinegar
2 tablespoons finely chopped shallots
1 cup water
3/4 cup low-sodium chicken stock

Directions:
1) Trim off  fell and excess  fat  from lamb, leaving a thin layer of fat. Make about 10 incisions near  leg bone and insert garlic slivers. Rub meat with  measured salt and pepper, then coat with  fat and oil. Massage into meat. Refrigerate, loosely covered with plastic wrap, for at least 3 hours or overnight. Remove from refrigerator 2 to 3 hours before roasting.
2) Heat  oven to 500 degrees F and arrange a rack in  middle.
3) Meanwhile, combine  vinegar and shallots in a small nonreactive saucepan and bring to a boil over medium heat. Reduce  heat to low and simmer until reduced to 1/3 cup, about 20 minutes. Strain, reserving the shallots and vinegar separately.
4) Place lamb on a rack in a large roasting pan and roast until browned all over, about 25 minutes. Remove  lamb from the oven and reduce  temperature to 350 degrees F. Pour  reserved vinegar and water into  roasting pan. Return lamb to  oven and roast, basting with the pan juices every 15 minutes, until internal temperature reaches 135 degrees F to 140 degrees F,  about 1 hour. Remove  lamb to a carving board and let rest for 10 minutes.
5) Meanwhile, make shallot sauce: Add  chicken stock and reserved shallots to the drippings in roasting pan and bring to a boil,  scraping up any browned bits from bottom of  pan. Season as needed with salt and pepper. Slice lamb and serve with the shallot sauce. Yield: 6 servings.

One Year Ago Today: Lemon Sour Cream Muffins

Two Years Ago Today: Moules Mariniere

Roasted Asparagus wth Parmesan and Crumb Crust

From the kitchen of One Perfect Bite...How many people does it take to produce a decent photo of asparagus with a Parmesan crust? Obviously, more than are sitting at my kitchen table tonight. Ordinarily, I bypass the recipe and find something else to post, but this is such a nice dish that I wanted to share it with you  while asparagus is still in season. I'll be posting twice today to make up for the bad photograph. The version of the dish I'm highlighting tonight was developed by Mark Bittman, and you can find his recipe and a photo of the asparagus as he made it, here. The dish is simple to make and can be assembled several hours before serving. Those of you who try this recipe will be really pleased with the results. Here's how the asparagus is made. 

Roasted Asparagus With Crunchy Parmesan Topping...from the kitchen of One Perfect Bite courtesy of Mark Bittman

Ingredients:
1/2 cup bread crumbs, preferably homemade
1/2 cup freshly grated Parmigiano-Reggiano
1-1/2 pounds asparagus, more or less
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper.

Directions:
1) Heat oven to 450 degrees. Combine bread crumbs and Parmesan.
2) Rinse asparagus and break off woody bottoms. Peel if thick. Lay stalks in a baking dish that will hold them in two or three layers, and, if asparagus are thick, add a splash of water. Drizzle with olive oil, sprinkle with salt and pepper, and place in oven.
3) Roast until asparagus are tender, 10 to 12 minutes if they’re thick. Test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, recipe can be made as much as two hours before serving; just leave asparagus at room temperature.)
4) Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown, a minute or two. Serve hot or at room temperature. Yield: 4 servings.








One Year Ago Today: Ten Favorite Desserts



















Two Years Ago Today: Lamb and Feta Patties with Red Pepper Relish
















Three Years Ago Today: Orangery Pine Nut Tart

Peruvian Chicken with Green Sauce

From the kitchen of One Perfect Bite...Despite his surgery, the Silver Fox is back in fine fettle and it will not be necessary for us to scrap plans to travel through South America in the fall. Most of our time will be spent in Peru and I am embarrassed to admit that I know next to nothing about the food of the region. I've started to research the cuisine and I am in rudimentary stages of testing recipes that I think are typical of the area. I did a soup several weeks ago that we really enjoyed and I've been collecting recipes ever since. While it is usually spit roasted, the Peruvian chicken featured in this post is a classic entree. I first saw it on Foodspotting. It is a popular dish and always on the menu of Pio Pio, a chain of Peruvian restaurants in the New York area. Unfortunately, I was unable to get a copy of the recipe they use to prepare the chicken. I did, however, find one on Sara Moulton's website and I must tell you I'm thrilled with the results. This dish is about as easy as they come and you'll have no problems with it, if you make sure the chicken is dry when you put it into the oven to roast and you make no attempt to baste it.  The end result is a wonderfully flavored chicken that has glorious color and skin so crisp it crunches when you bite into it. The green sauce, aji verde, is a must. It has some heat, but I can't imagine this dish without it. I would suggest you substitute 1 large sliced jalapeno for the serrano chile called for in the original recipe. It will tame the dragon's fire the serranos might cause. The ease with which the chicken and sauce come together, guarantees this healthy entree a spot in my recipe rotation. Please try this one. I promise you won't be sorry. Here, thanks to Sara Moulton, is the recipe. Enjoy!

Peruvian Chicken with Green Sauce...from the kitchen of One Perfect Bite courtesy of Sara Moulton

Ingredients:
3/4 cup fresh cilantro leaves
1/2 cup soy sauce (low sodium, if you prefer)
3 tablespoons distilled white vinegar
1-1/2 tablespoons vegetable oil
1 tablespoon ground cumin
1-1/2 teaspoons hot paprika
3/4 teaspoon dried oregano
1/4 to 1/2 teaspoon cayenne pepper
6 cloves garlic
8 small bone-in chicken thighs with skin (about 3 pounds)
Green Sauce (recipe follows below)

Directions:
1. Combine the cilantro, soy sauce, vinegar, vegetable oil, cumin, paprika, oregano, and the desired amount of cayenne in a blender; press in the garlic (about 2 tablespoons) and puree for the marinade. Combine the marinade and the chicken in a resealable plastic bag and set aside at room temperature for 30 minutes, turning the bag once.
2. Place an oven rack on the top shelf of the oven and preheat the oven to 450°F. Drain the chicken, discarding the marinade, and pat the chicken dry. Arrange the chicken on a rack in a shallow roasting pan. Roast for 20 to 30 minutes, or until crispy and cooked through. Let rest for 10 minutes before serving. Top each portion with green sauce. Yield: 4 to 5 servings.

Green Sauce: Combine 3 large scallions, trimmed and halved, 1/4 cup sliced Serrano chile with seeds and ribs (I suggest substituting 1 large jalapeno for the Serrano chiles), 1 tablespoon fresh lemon juice, 2 oz crumbled goat cheese (1/2 cup), 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup half-and-half in a blender and puree until smooth.

One Year Ago Today: Blueberry and Sour Cream Tart

Two Years Ago Today: Rice and Red Lentil Pilaf - Kichiri

50 Women Game Changers in Food - #32 Tracey Ryder and Carole Topalian - Roasted Cauliflower with Golden Raisins and Pine Nuts

From the kitchen of One Perfect Bite...Tracey Ryder and Carole Topalian are the founders of Edible Communities, the nation's largest publishing company dedicated to the local food movement. They publish 70 magazines across North America and the content of each is region specific, focusing on the farmers, fishermen, chefs and food artisans of the area. The women founded the company to help the public access healthful foods. They met in graduate school where both women earned degrees in Jungian psychology. Following graduation, they moved to Ojai, California where they formed a graphic design and marketing firm called Elements. Their first publication was Edible Ojai and that set the standard for other magazines whose intent was to make better eating accessible. The companies first cookbook, Edible: A Celebration of Local Foods, was published in 2010 and there are four more cookbooks to come. The women are adding magazines to their publishing empire at the rate of 10 per year and their media presence is also growing. Programming of podcasts on Edible Radio is expanding and they hope to be on television, so the stories they wish to tell can be heard by a larger audience. Tracey is a trained chef and did much of the writing for their cookbook. Carole's photographs bring their mission to life. Together they share position 32 on the Gourmet Live list of 50 Women Game Changers in Food.

I've chosen a simple, though classic, dish to highlight the type of food they champion. It is a lovely recipe for roasted cauliflower and its nutty flavor is further improved by the sweetness of raisins and the texture of pine nuts. The recipe is straight forward and really needs no additional explanation. I do, however, have one caution. I found the recipe to be a bit salty and I will reduce the amount of salt by one third when I make it again. You can always add more should you find it necessary. Here's their recipe.

Roasted Cauliflower with Golden Raisins and Pine Nuts...from the kitchenof One Perfect Bite courtesy of Tracey Ryder and Carole Topalian from Edible: A Celebration of Local Food

Ingredients:
1 (2-3 pound) medium head cauliflower, cored and cut into small florets
3 tablespoons extra-virgin olive oil, divided
1-1/2 teaspoons kosher salt, plus more if needed, divided
1/3 cup pine nuts
2 medium leeks, white and light green parts only, halved lengthwise and thin sliced crosswise
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg or ground cardamom
1/8 teaspoon ground cayenne, optional
1/2 cup golden raisins, dried currants or Thompson raisins

Directions:
1) Preheat the oven to 475 degrees. Line a large baking sheet with parchment paper. Lightly grease the parchment paper.
2) Spread the cauliflower onto the baking sheet in a single layer. Drizzle the cauliflower with 2 tablespoons of the oil and sprinkle with 1 teaspoon salt. Bake for 15 minutes. Stir the cauliflower and bake until it is lightly browned and tender, 10 to 20 minutes.
3) In a large skillet or saute pan, cook the pine nuts over medium heat, stirring frequently, until very lightly browned, about 2 minutes. Remove the pine nuts to a dish; set aside. In the same skillet, heat the remaining tablespoon of oil over medium heat and add the leeks and cook, stirring frequently, until lightly browned, 3 to 5 minutes. Stir in the pepper, nutmeg, cayenne, if using, and the remaining 1/2 teaspoon salt. Remove from the heat.
4) In a large bowl, toss the roasted cauliflower with the leek mixture, pine nuts and raisins. Taste and adjust seasoning as needed. Serve hot or at room temperature. Yield: 6 servings.

The following bloggers are also featuring the recipes of Tracey Ryder and Carole Topalian today. I hope you'll pay them all a visit. They are great cooks who have wonderful blogs.

Val - More Than Burnt Toast, Taryn - Have Kitchen Will Feed, Susan - The Spice Garden, Heather - girlichef, Miranda - Mangoes and Chutney, Jeanette - Healthy Living
Mary - One Perfect Bite, Kathleen - Bake Away with Me, Sue - The View from Great Island Barbara - Movable Feasts , Linda A - There and Back Again, Nancy - Picadillo
Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen
Annie - Most Lovely Things, Claudia - Journey of an Italian Cook, Alyce - More Time at the Table, Amrita - Beetles Kitchen Escapades

Next week we will highlight the career and recipes of Christopher Hirsheimer and Melissa Hamilton. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, January 30th.

Tapas-Style Spice-Roasted Almonds

From the kitchen of One Perfect Bite...I almost always have a batch of these savory almonds in the pantry. I actually prefer them to the sweeter version I featured here several weeks ago and I think they are a wonderful, no fuss, addition to a cheese board. They are fashioned after the spiced almonds that are typically served as part of a Spanish tapas. There are hundreds of recipes for roasted nuts on the internet, so I am uncomfortable claiming that mine is original. I'm equally uncomfortable attributing this version to another source because the ingredients used here are to my taste and that of the Silver Fox. Almonds have been part of tapas menus for decades and roasted nuts have been part of bar menus since they were popularized at The Union Square Cafe here in the United States. To resolve the issue of attribution, I'm going to credit the tapas bars, or Spanish tasca, with initiating the service of nuts with drinks, and then give a nod to Union Square for making them more widely popular. I really think you'll love these. I use less butter and oil than called for in most recipes, and I try to moderate the heat by cutting back on the amount of cayenne pepper that is used. That makes for a snack that is neither greasy nor fiery hot and will appeal to a larger audience. In Spain, almonds are blanched and skinned before roasting. I haven't found that extra step makes a significant difference in the finished nuts, so I've eliminated it. I do hope you will give this recipe a try. It is one that can be easily modified to suit your taste. Here's how tapas-style almonds are made.

Tapas-Style Spice-Roasted Almonds...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon butter, melted
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon sweet Spanish paprika (pimenton)
1 teaspoon cumin
1/4 to 1/2 teaspoon teaspoon cayenne pepper
3 cups whole almonds
Coarse salt to taste

Directions:
1) Preheat oven to 350 degrees F.
2) Combine butter, olive oil, garlic powder, paprika, cumin , and cayenne in a bowl and mix well. Add almonds and toss to coat.
3) Turn almonds onto a cookie sheet and roast in a single layer, stirring occasionally, for 15 minutes. Remove from oven and salt to taste. Allow to cool before transferring to a bowl or plate for serving. Almonds can be stored for 2 to 3 weeks in an air-tight container. Yield: 2 cups.









One Year Ago Today: Roasted Brussel's Sprouts














Two Years Ago Today: Chocolate Chili with Black Beans

Penne with Garlic Roasted Mushrooms

From the kitchen of One Perfect Bite...I wish I had the ability to spin words in such a way that you would be convinced, at least for a moment, that I have a gourmet pasta to share with you today. Truth is, this homely dish is made from odds and ends found in my pantry and fridge at the end of the holidays. The mushrooms were my bad. They had been purchased to stuff, but for lots of reasons, some of them actually legitimate, that never happened. The rest of the ingredients are standard pantry fare, so the dish is really the result of a game of mix and match. It sounds quite ordinary, but the garlic and herbed roasted mushrooms take this pasta to a whole nother level. Roasting releases heady woodland flavors that you won't encounter when the mushrooms are sauteed or baked at a lower level, and the scant juices they exude add a real boost to the taste of the finished pasta. This was wonderful when made with large crimini mushrooms, but I suspect it would been even more flavorful had wild mushrooms been available for use. This dish is very easy to prepare, but the mushrooms take time to roast, so you should plan on at least an hour to get the pasta on the table. This rustic dish is not particularly attractive, but it makes up in earthy and satisfying flavor what it lacks in eye appeal. Don't slice the mushrooms too thinly. Mine were about 1/3 to 1/2-inch thick and that worked out well. They retained some shape and added a meaty type resistance to the finished dish.This pasta is substantial enough to be served as an entree and it would be a perfect choice for a Meatless Monday dinner. I don't think this reheats well. Unlike most dishes that improve with age, I thought the lovely woodsy flavor of the freshly made dish disappeared when it was refrigerated overnight. If you enjoy mushrooms, I suspect you'll like this pasta and I hope you will give it a try. Here's the recipe.

Penne with Garlic Roasted Mushrooms...from the kitchen of One Perfect Bite

Ingredients:
2 pounds assorted mushrooms cleaned, stemmed and sliced or quartered
2 tablespoons finely chopped garlic
1/2 cup extra-virgin olive oil
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup chopped Italian parsley
1/4 cup chopped green onions
1 cup grated Parmesan cheese
12 ounces dried penne

Directions:
1) Preheat oven to 425 degrees F. In a large bowl, toss together cleaned, sliced mushrooms, garlic, olive oil, oregano, and basil. Turn mixture onto a large baking dish or rimmed cookie sheet large enough to hold them in a single layer.
2) Transfer pan to oven and roast, stirring periodically, until mushrooms release their juices, shrink, and begin to caramelize, about 30 to 35 minutes.
3) When mushrooms are nearly done, prepare pasta according to package directions. Drain pasta, reserving 1 cup of cooking water. Add pan contents to pasta along with parsley, green onions and Parmesan cheese. Add reserved pasta water by tablespoons to form a sauce that naps pasta. Toss well and serve immediately. Yield: 4 servings.








One Year Ago Today: Cinnamon Raisin Swirl Bread with Streusel Topping
















Two Years Ago Today: Cuban Reuben with Mojo Mayo

Roasted Eggplant Soup

From the kitchen of One Perfect Bite...This soup is a surprise, even to me. Local farm stands closed on Monday and folks fortunate enough to be in the markets at the close of business were gifted with produce that had not been sold. I ended up with four large eggplants that under normal circumstances would have never made it to my table. While we don't hate it, we aren't big eggplant people, so the question became what to do with the eggplant now I had it. I decided to use two of them to make a vegetable stew that I've been wanting to try, but I had to search for newer ways to use the two that still remained. I finally settled on this recipe which uses roasted eggplant and tomatoes to make a bisque-like cream soup that is perfect for a fall evening. I must admit I was really pleased. The soup is easy to make and it has a mild eggplant flavor that is really quite pleasant. Now I must be completely honest with you. I'll never wake up with a craving for this soup, but I'd make it again in a New York minute if I found myself with surplus eggplant. There is some chopping involved and time must be allocated to roast the vegetables, but save for that, the soup is effortless and worth the time it takes to make. I hope you'll try it. The recipe appears below the pictures that follow.

I also have some updated pictures of my grandsons to share with you today. They are growing way too fast as you can see.



Our orphans of the storm have been without power since last Friday. They'll get to celebrate Halloween this Saturday if all downed wires have been cleared.



Joshua on his first bicycle.



Conor with his first pumpkin.

Roasted Eggplant Soup...from the kitchen of One Perfect Bite courtesy of Southernfood at About.Com

Ingredients:
2 medium eggplants, about 1 1/2 to 2 pounds
2 large tomatoes
1 medium onion, cut in 4 wedges
6 medium cloves garlic, peeled
2 tablespoons extra virgin olive oil
1 teaspoon dried leaf marjoram or basil
1 quart chicken broth
1 tablespoon fresh lemon juice
1 cup heavy cream or half-and-half
Salt and pepper, to taste
Fresh chopped parsley, for garnish

Directions:
1) Heat oven to 400 degrees F. Line a large baking pan with foil and brush with a little oil or spray with nonstick cooking spray.
2) Cut each tomato into 4 wedges. Cut eggplant into 4 wedges, lengthwise.
3) In a large food storage bag or bowl, toss tomato wedges, eggplant slices, onion wedges, and garlic with olive oil. Spread the vegetables in the baking pan. Sprinkle lightly with salt and pepper. Roast for 45 minutes to 1 hour, turning once or twice, or until the vegetables are tender and browned.
4) Scoop eggplant into a large saucepan; discard peel. Put remaining roasted vegetables in the saucepan along with marjoram or basil, chicken broth, and lemon juice. Bring to a boil. Reduce heat to medium low and cover; simmer for 45 minutes, or until vegetables are very soft. Remove from heat and let stand for 15 minutes.
5) Blend eggplant and chicken broth mixture in 4 batches until pureed. Return pureed mixture to the large saucepan and stir in cream. Heat until it begins to simmer. Add more chicken broth if mixture is too thick. Taste and add salt and pepper. Spoon into bowls and sprinkle with a little chopped parsley, if desired. Yield: 4 to 6 servings.








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Spicy Potato Wedges

From the kitchen of One Perfect Bite....This is another recipe that is perfect to make when you have young cooks assisting you. The potato wedges are really easy to make and they are a delicious and healthy alternative to French fries. With just a splash of oil, some spices and the help of a hot oven, the humble potato becomes a real treat that is perfect to serve with hamburgers or other grilled meat. Once tried, they become addictive and you'll find yourself making them over and over again. You might want to substitute the mix that coats the potatoes with one of your choosing. I like to bake these until they are crispy and a wedge held between two fingers can be held without bending. The baking time in the recipe below should be viewed as a suggestion rather than fiat. I like to serve these with aioli but my young cooks prefer salsa for dipping. I think you'll like these. I know the kids will love them. Here's the recipe.

Spicy Potato Wedges...from the kitchen of One Perfect Bite

Ingredients:
1/4 cup vegetable oil
1 tablespoon chili powder
2 teaspoons onion powder
2 teaspoons garlic salt
1 teaspoon sugar
1 teaspoon paprika
3/4 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
3-1/2 pounds large red potatoes, cut into wedges


Directions:
1) Preheat oven to 400 degrees F. Spray 2 large baking sheets with nonstick spray.
2) Combine vegetable oil, chili powder, onion powder, garlic salt, sugar, paprika, salt and cayenne pepper in a large bowl. Add potatoes and toss to coat.
3) Arrange in a single layer on sprayed baking sheets. Bake for 30 to 35 minutes or until potatoes are tender crusty and golden brown, turning once. Yield: 8servings.








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Roasted Fennel and Peppers

From the kitchen of One Perfect Bite...One of the treasures of late summer is the abundance of expensive vegetables that can be purchased for pennies on the dollar in local markets. Fennel, leeks and peppers come to mind. As autumn takes hold, they will again soar in price, but for now, they can be enjoyed with abandon. My kitchen tends to track the seasons, and when these vegetables appear in farmer's markets, I know its time to pull my French and Italian recipes from storage and start to fix some of our favorite Mediterranean meals. It's still too warm for the heavier braises, but there are loads of lighter dishes that work really well and help to bridge the seasons. Today's recipe is one of them. I served this tonight with a simple roast chicken and some thickly sliced heirloom tomatoes. Nothing more was needed. This is a strongly flavored dish that will not appeal to all tastes, but if you have fond memories of the food of Provence and Tuscany, you are in for a real treat. While some chopping is involved, this is a easy dish to prepare, and, if you have even meager knife skills, you can have it on the table in an hour. This dish works well with plain grilled meats and roasts, as well as chicken. I think most of you will enjoy this side-dish. Here's the recipe.

Roasted Fennel and Peppers...from the kitchen of One Perfect Bite courtesy of Healthy Cooking Magazine

Ingredients:
2 large fennel bulbs, halved and sliced into 1-inch pieces
2 medium sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Fresh sage leaves, thinly sliced, optional

Directions:
1) Preheat oven to 425 degrees F.
2) Place fennel, peppers, onion and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat.
3) Bake, uncovered, for 20-25 minutes or until tender, stirring twice. Garnish with fresh sage if desired. Yield: 6 servings.








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This post is being linked to:
Smiling Sally - Blue Monday
Yvonne- StoneGable - What's on the Menu Monday

Spiced and Roasted Multi-Colored Organic Carrots

From the kitchen of One Perfect Bite...A simple grilled chicken gave me the time I needed to play with some new side dishes I wanted to serve for dinner last night. Once the chicken was dressed and ready for the grill, I transferred it to the capable hands of the Silver Fox, and moved on to our vegetable of the evening. It was a perfect time to try the multi-color carrots that have been tempting me for a while now. The ones in the market were gnarly in comparison to the beauties I've seen in magazines, but I figured with a little trimming they'd be a perfect companion for the chicken. I wanted something a little different than the roast carrots that I usually prepare, so I added some simple spices to the olive oil I use to coat the carrots before roasting them. I used a light hand with the spices because I didn't want them to mask the flavor of the carrots I had yet to try. I'm not quite sure what I expected, but I was a bit disappointed in the carrots. I thought they'd be wildly different in flavor than their orange cousins. That didn't prove to be the case. I found them to be less sweet and more fibrous than everyday carrots. Were it not for the novelty of color, I'd have been really disappointed. I won't bother with these again. Their flavor doesn't compensate for the additional cost it takes to get them to the table. I was, however, really pleased with the recipe I used to make them and will use it in the future for roasting ordinary garden variety carrots. If you are looking for a different way to prepare carrots, I think you'll like this recipe. Without further ado, here's my version of spiced and roasted carrots.

Spiced and Roasted Multi-Colored Organic Carrots...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons olive oil
2 large garlic cloves, minced
1 tablespoon sugar
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
Pinch cayenne pepper
2 pounds organic multi-colored carrots, cut diagonally into 2-inch pieces
1/4 cup white raisins
1/4 cup chopped fresh cilantro
3 tablespoons fresh lemon juice

Directions:
1) Heat oven to 400 degrees F.
2) Combine oil, garlic, sugar, cumin, salt, cinnamon, cayenne and carrots in a shallow baking pan. Roast 20 minutes or until fork-tender.
3) Remove from oven and add raisins, lemon juice, and parsley. Toss well. Serve warm or at room temperature. Yield: 6 to 8 servings.






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Smooshed Potatoes

From the kitchen of One Perfect Bite...If you are looking for a slightly different take on roasted potatoes, you might want to give this version a try. It differs from its more classic cousins in that the cooked potatoes are lightly smashed before being roasted. Younger members of our family refer to these as smooshed potatoes and that is a pretty apt name for them. It certainly is the only thing that sets them apart from other roast potatoes. The potatoes are smooshed to create a greater surface area for browning while they're in the oven. Having said that, I'm pretty much at a loss for words, other than to tell you that kids love to make these and they actually eat them. Because there is so little to the potatoes, I use my best olive oil for their roasting and finish them with fleur de sel - French sea salt. The one tip I want to share with you concerns the precooking of the potatoes. In order to avoid over cooking or water logged potatoes, I use my microwave to cook them. I place them in a single layer in a large microwave container to which 3 or 4 tablespoons of water has been added. I cover the dish and microwave the potatoes for 10 minutes at which point they are fork tender and ready to be smooshed for roasting. Recipes rarely get easier than this. Here's how the potatoes are made.

Smooshed Potatoes...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 to 2 pounds unpeeled small Yukon Gold potatoes
olive oil
coarse salt
4 large unpeeled garlic cloves

Directions:
1) Preheat oven to 350 degrees F.
2) Pour 4 cups of water into a large pot and bring it to a boil. Add potatoes and 2 teaspoons salt and cook at a medium boil for 10 to 12 minutes, or until potatoes are cooked. Do not over cook. Alternatively, potatoes may be placed in a large microwave container to which 3 tablespoons of water have been added, and, cooked, covered, for 9 to 10 minutes on HIGH power until potatoes can be pierced with a fork.
3) When the potatoes are cooked, rinse them under cold running water to stop cooking. Place the potatoes on a work surface and, using your fist, punch them so that they flatten a bit. I protect my hand with a thin pot holder.
4) Place potatoes and the garlic cloves on a baking pan large enough to hold them in a single layer. Sprinkle with salt and drizzle each potato with olive oil. Transfer pan to oven and roast for 15 minutes. Turn potatoes to opposite side, drizzle with more olive oil and bake for 15 minutes longer. Transfer potatoes to a large serving dish. Peel and mash garlic cloves and add to potatoes. Mix well. Serve immediately. Yield: 4 to 6 servings.







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