Ever since the weather got cooler and it wasn’t INSANE to turn on the oven, I’ve been roasting a lot of stuff. I mostly roast big chunks of meat but lately I have found much join in roasting veggies. In the past, whenever I roast veggies it’s usually carrots or potatoes, as a side dish. But ever since I had a pasta dish at Allswell that had roasted red cabbage, I was hooked.
So now, every Sunday I would walk down to the Park Slope Farmers Market, pick up some veggies and roast them. It’s quick (well 30mins or so), easy and mighty delicious. I have put together a small list of veggies everyone should try roasting.
Continue reading “Tis The Season To Roast All Your Vegetables”
I love cabbages, and none are more beautiful than the savoy. That’s right, I called a cabbage beautiful, I’m not ashamed. The crinkly, deep green leaves are good in just about anything: shredded raw into a salad, chopped and sauteed with some mushrooms, cut into wedges and stewed…
Cabbage has been on my mind a lot lately, and I’m not sure why. I recently watched an old episode of the Japanese “Iron Chef,” and also saw this great looking recipe over at the Amateur Gourmet. At the market this morning one of the vendors had these perfect little heads of cabbage — I don’t know if it comes through in the photo, but these are about the size of a large grapefruit.
Cabbage is often associated with poverty, and maybe that’s ok — it’s cheap and versatile. I think kimchee may be my favorite cabbage application, but it’s good in soups, or sauteed in butter, or shredded into a curry.