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How to Roast Beets

partysugar — Mon, 01 Jun 2009 03:30:52 -0700

Last week my sister and I had a delicious beet and wheat berry salad at A16 restaurant. While we were munching on the juicy beets and pop in your mouth berries, she wondered how she could prepare beets in a similar manner at home. Well, Patricia - and anyone else who wants to know how to make beets - here's what you do:

Preheat the oven to 400°F. Trim the top and stems off the beets.
Place the beets in a small baking dish and add 1/4 inch water (or you could use fresh orange juice for more flavor).
Cover with foil and roast for 35-50 minutes, or until the beets are tender (like a baked potato).
Cool slightly. Working quickly and using your fingers, peel off the skin and discard.
Slice into wedges or chunks. Voila! The beets are ready for salad.

What's your favorite way to enjoy beets?

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Fast & Easy Dinner: Roasted Squash and Pepper Tart

partysugar — Thu, 04 Sep 2008 07:45:40 -0700

With the end of Summer looming like a dark fog in the distance, I've taken to eating as much seasonal produce as I can. Topped with Summer squash, zucchini, and tomatoes, this tart is a perfect use of September's bounty.

The vegetables are roasted in the oven before being covered with puff pastry. Once the pastry is cooked, the tart is inverted, making for a fun presentation. To make the most of the warm weather while it lasts, read more.

Roasted Squash and Pepper Tart
From Better Homes and Gardens magazine

Ingredients

3 cups cups cut up squash, such as pattypan, yellow summer squash, or zucchini
2 red and/or yellow sweet peppers, cut into wide strips
1 large sweet onion and/or fennel bulb, cut into wedges
2 Tbsp. olive oil
Salt or salt and freshly ground black pepper
2 oz. Parmesan cheese
1/2 of a 17.3-oz. pkg. frozen puff pastry sheets (1 sheet), thawed
1/2 cup halved cherry tomatoes
2 Tbsp. balsamic vinegar
1 Tbsp. snipped fresh thyme
1 cup purchased refrigerated creamy Parmesan dressing
1/4 cup finely chopped sweet onion

Directions

Preheat oven to 450 degrees F. Coat sides and bottom of 13x9x2-inch baking pan with nonstick cooking spray.
Spread squash, sweet peppers, and onion wedges in pan. Toss with olive oil; sprinkle with salt and pepper. Roast, uncovered, 20 to 25 minutes or until tender, stirring once.
Meanwhile, using a vegetable peeler, cut Parmesan cheese in thin strips. Set aside.
On lightly floured surface, roll puff pastry to 13x9-inch rectangle.
Remove baking pan from oven. Add tomatoes to pan. Toss vegetables with balsamic vinegar and half the Parmesan cheese. Spread vegetables evenly in pan.
Lay pastry over vegetables, tucking in edges. Return pan to oven; bake for 15 minutes or until pastry is puffed and golden.
Remove pan from oven; cool 5 minutes.
Invert a 15x10x1-inch baking pan over pan with pastry. Carefully invert pans together; remove 13x9 pan. Transfer any vegetables that stick to finished tart.
Sprinkle tart evenly with remaining cheese and 2 teaspoons of the thyme.
In small bowl stir together dressing, chopped onion, and remaining 1 teaspoon thyme. Cut in squares. Serve tart warm or at room temperature with dressing.

Makes 12 servings.

Nutrition Facts: Calories 277, Total Fat (g) 23, Saturated Fat (g) 3, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 0, Cholesterol (mg) 7, Sodium (mg) 256, Carbohydrate (g) 15, Total Sugar (g) 4, Fiber (g) 2, Protein (g) 4, Vitamin C (DV%) 101, Calcium (DV%) 8, Iron (DV%) 3, Percent Daily Values are base on a 2,000 calorie diet

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Fast & Easy Dinner: Roasted Chicken Legs With Potatoes

partysugar — Fri, 20 Nov 2009 13:00:43 -0800

If roasting a whole chicken seems like too much work at the end of a long week, consider this recipe that combines chicken legs with potatoes and kale. It's the perfect one-pot meal.

All you have to do is toss everything into a roasting pan, throw it in the oven, and about an hour later, you'll have a flavorful dinner on the table.

Of course, chicken breasts can be substituted for the legs, but the dish may lose some of its rustic appeal. To get the uncomplicated and savory recipe, read more.

Roasted Chicken Legs With Potatoes
From Food & Wine

Ingredients

1 1/2 pounds tender, young kale, stems and inner ribs removed
1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
1 medium onion, thinly sliced
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
8 whole chicken legs (about 10 ounces each)
1 teaspoon paprika
Lemon wedges, for serving

Directions

Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes.
Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender.
Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

Serves 8.

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Sunday BBQ: Crown Roast of Pork

YumSugar — Sun, 02 Sep 2007 02:22:22 -0700

There's something about a pork roast that looks absolutely beautiful, especially when it's done up as a crown roast. Just the simple art of tying it up and standing it on its end makes the meat look elegant enough to serve to the most special of special guests. And yet, with careful planning, it can be pulled of with very little effort. If you're looking for something to wow your guests with, then be sure to add this slow-grilled crown roast of pork to your repertoire. Get the recipe, just read more

Crown Roast of Pork
From Weber
Image Source

10 garlic cloves
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage leaves
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
1 crown roast of pork, 7 to 8 pounds, tied in a circle

Makes 8 servings

To make the rub: Press the garlic cloves through a garlic press into a small bowl. Add the rosemary, sage, salt, and pepper and blend with a fork.
Spread the rub all over the roast and in the crevices. Let stand at room temperature one hour before grilling.
Grill the roast, over Indirect High heat for 30 minutes. Then, reduce the grill temperature and continue grilling over Indirect Medium heat until the internal temperature reaches 145°F, about 2-1/2 hours longer. Remove from the grill, lightly cover with foil and let rest 20 minutes before carving.
Cut and remove string from the roast and slice the roast between the rib bones. Serve with grilled seasonal vegetables.

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Electric Pink Pasta Is Oh-So-Scrumptious

partysugar — Thu, 29 Oct 2009 09:00:38 -0700

All month long, we've bombarded you with decadent macaroni and cheese recipes. While mac and cheese is delicious and comforting, with an excess of milk and cheese, it's not the healthiest pasta. That's why I thought it was time I share a light and fresh pasta like this rigatoni with ricotta and roasted beets.Don't be alarmed by the vibrant color, the beets stain the pasta pink. It may look unfamiliar, but it tastes earthy and thanks to the ricotta, slightly creamy. Roasted red onions and tons of spinach make this pasta hearty enough to serve as a main course. The alarming yet fun color would please the palate of children, especially around Halloween. To check out the recipe, read more.

Rigatoni With Ricotta and Roasted Beets
From Every Day With Rachael Ray

Ingredients

4 beets (about 3/4 pound), peeled and cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil
Salt and pepper
1/2 red onion, thinly sliced
1 pound rigatoni pasta
5 cups baby spinach (about 8 ounces)
1 cup ricotta cheese
Grated peel from 1 lemon, plus 3 tablespoons lemon juice

Directions

Preheat the oven to 450°.
On a foil-lined baking sheet, toss the beets with 1 tablespoon olive oil; season with salt and pepper. Wrap tightly with foil and roast for 15 minutes.
Unwrap, then arrange the beets in a single layer.
In a small bowl, toss the onion with 1 tablespoon olive oil and season with salt and pepper; arrange on the baking sheet. Roast, tossing halfway through, until tender, 8 to 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente.
Drain, reserving 1/2 cup pasta cooking water. Return the pasta to the pot and toss with the spinach.
In a bowl, whisk the ricotta, reserved pasta water, lemon peel, lemon juice and the remaining 1 tablespoon olive oil. Add to the pasta along with the vegetables. Season with salt and pepper; toss.

Serves 4.

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The Basics: Roast Chicken

partysugar — Mon, 26 Oct 2009 04:00:28 -0700

Although it may seem complicated, roast chicken is in fact a pretty fast and easy dinner. All you have to do is season the chicken well and throw it in the oven for about an hour. The resulting dish is classic, elegant, comforting, and delicious! It also fills your house with a wonderfully satisfying aroma.

When I make roast chicken, I like to use different herbs and spices. Normally I'll combine them with butter and olive oil and then rub the chicken's skin with the mixture. This technique ensures a seasoned and flavorful skin and moist, juicy interior. To check out my basic recipe that can be adapted to suit your family's needs, read more.

Roast Chicken
Original Recipe

If you have time, take the bird out of the fridge about 25 minutes before you plan on roasting it.

Ingredients

1 whole chicken
4 garlic cloves, finely chopped
3 tablespoons fresh herbs, finely chopped (I used parsley, thyme, and basil)
4 tablespoons butter, at room temperature
2 tablespoons olive oil
salt
freshly ground black pepper
1 lemon, sliced in half
1/2 cup celery leaves
1 onion, roughly chopped
1 carrot, chopped into chunks
1 celery stalk, chopped into chunks
1/4 cup chicken broth
1/4 cup white wine

Directions

Preheat the oven to 425°F.
Combine the garlic, herbs, butter, and olive oil in a small bowl. Season well with salt and pepper.
Wash the chicken and dry thoroughly, patting with paper towels.
Season the cavity and outside of the chicken generously with salt and pepper. Stuff the cavity with the lemon, celery leaves, and a few pieces of onion.
Throw the remaining onions, carrots, and celery into a roast pan. This will act as a bed for the chicken.
Rub the entire chicken with the herb butter mixture. Slide your fingers under the skin and stuff some herb butter inside.
Set the chicken on top of the vegetables in the roasting pan. Tuck the wing tips under the body. Pour the chicken broth and white wine into the roasting pan.
Place in the oven and roast until the skin is deep golden brown and crisp, about an hour to an hour and a half. To see if the chicken is done, pierce the chicken in between the leg and thigh with a knife. If the juices run clear, it is cooked. Or remove from the oven when a thermometer reads between 160 and 170 degrees Fahrenheit.
Cover loosely with foil and let sit for 15 minutes before carving.

Serves 4-6.

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Fast & Easy Dinner: Roasted Garlic White Pizza

partysugar — Fri, 23 Oct 2009 08:00:16 -0700

After a long week, there's nothing like heading home to a delicious dinner and a glass of good wine. When I'm stressed out, I find cooking relaxing - especially if I'm making something like a roasted garlic white pizza.

Instead of a classic tomato sauce, this pizza is slathered with a paste made from roasted garlic. It's then topped with spinach, bacon, ricotta, and mozzarella. Talk about a scrumptious pie! To kick-start your weekend with this dish, get the recipe and read more.

Roasted Garlic-and-Spinach White Pizza
From Everyday With Rachael Ray

Ingredients

12 cloves garlic, unpeeled
4 teaspoons extra-virgin olive oil
1 tablespoon cornmeal
12 ounces refrigerated pizza dough
2 slices bacon, cut into 1-inch pieces
One 10-ounce package frozen spinach, thawed and squeezed dry
Salt and pepper
1 cup ricotta cheese
3/4 cup shredded mozzarella cheese

Directions

Preheat the oven to 325°.
Place the garlic on a sheet of foil; drizzle with 1 teaspoon olive oil and 1 tablespoon water. Seal and bake until soft, about 30 minutes; let cool slightly.
Squeeze the garlic cloves from their skins into a small bowl; add 2 teaspoons olive oil and mash into a paste.
Meanwhile, grease a baking sheet with the remaining 1 teaspoon olive oil; dust with the cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 minutes; stretch again to almost fill the pan.
Position a rack in the lower third of the oven and preheat to 425°. In a medium skillet, cook the bacon over medium heat, stirring often, for 5 minutes; drain and transfer to a plate. Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.
Brush the pizza dough with the garlic paste. Top with the spinach and dollops of ricotta. Sprinkle with the bacon and mozzarella.
Bake for 15 minutes, lower the temperature to 400° and bake until the cheese is brown and bubbling, about 10 minutes.

Serves 4.

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Today is National Roast Suckling Pig Day?

YumSugar — Mon, 18 Dec 2006 09:46:11 -0800

Here's a crazy cool fact to brighten up your Monday: today is National Roast Suckling Pig Day! OK, ok you're probably asking yourself, National Roast Suckling Pig Day?! I did the same when I found out, thought it was too out there to be true. But research proved it is in fact National Roast Suckling Pig Day. Although I doubt any of us will be roasting a suckling pig today (if you are or you have, I want to hear about it!)-or any day soon-I did try it once in Segovia Spain and it was actually delicious. Roast Suckling Pig is a speciality of Segovia, where it is called cochinillo (pronounced co-chee-nee-o). Today try and get the word out, let's all tell one random person - the barista at Starbucks, the driver of your taxi or anyone you see on the street - that today is National Roast Suckling Pig Day.

The Basics: Roasted Butternut Squash

partysugar — Mon, 05 Oct 2009 04:00:24 -0700

One of my favorite Fall ingredients is butternut squash. It's incredibly versatile and lends an autumnal, pumpkin-ish flavor to everything from salad to soup to macaroni and cheese. Unlike the seasonal produce of Summer, many cold-weather vegetables can not be enjoyed raw. However, once you know the simple steps to roasting butternut squash you can put it to use in just about anything.

The roasted chunks can be tossed with arugula and white beans. Or, blitz the squash in a food processor and use the puree to make lasagna. Not only are there unlimited ways to cook with roasted squash, there are also plenty of ways to season it. Fresh sage, thyme, or rosemary add an earthiness to the squash, while honey or maple syrup caramelizes the flesh. Doesn't experimenting with different flavorings and preparations sound like fun? To get started, check out my basic recipe for roasted squash.

How To Roast Red Peppers

partysugar — Mon, 07 May 2007 05:58:32 -0700

Roasted red bell peppers are a great addition to salads, sandwiches, pasta dishes, and antipasto platters. I love to make my own at home, jar them and have them on hand for whenever one strikes my fancy. Large red bell peppers are sweet, not spicy and can be found in grocery stores year round - although their peak season (when they are the cheapest) is from May until August. To roast, start by washing the peppers and removing the stickers. Next you can either char them on high heat on a gas range stove by placing them directly onto the grates or roast them in the oven (which is what I like to do). Use tongs to turn the pepper to blacken on all sides. Cook on the grill the same way. If roasting in the oven, preheat to 450F. Arrange the peppers on a cookie sheet and roast in the oven, turning every 15 minutes until done (about 30 minutes). Whatever technique you use to blacken the peppers, once they are done place in a covered bowl or brown paper bag. As the steam from the peppers condenses, the skin becomes easier to peel off.

Once the peppers have cooled, carefully peel off the blackened skin and discard. You can do this with your fingers or a sharp pairing knife. Pull or cut off the top of the pepper and squeeze gently to remove the seeds. Never rinse or wash the peppers as the water will diminish the smoky flavor. When the skins and seeds have been removed cover them in oil, adding garlic slices or herbs if desired and refrigerate for up to 2 weeks.