"They were ready for their closeup!"
Showing posts with label winter. Show all posts
Showing posts with label winter. Show all posts
Saturday, January 12, 2013
Friday, February 24, 2012
Winter Mac 'n Cheese
When winter strikes, there's nothing like a warm oven and some comfort food.
This, of course, is a classic but it's been gussied up with winter vegetables. It takes a little longer because you have to roast all the vegetables separately but it's wonderful when it all comes together.
The trick with vegetables of the brassica family (brussel sprouts, cauliflower, cabbage, kale, etc.) is to roast them. It brings out the inherent sweetness in them without the smelly part (which occurs if you boil them.) They also happen to be absurdly nutritious.
The house will smell really nice with all the roasting and if you really want to amp it up a notch, a little truffle oil will take it to the next level.
Ingredients
4 cups whole-wheat penne
1 head radicchio (sliced into thin strips)
1 small cauliflower (cut into florets)
1 large carrot (diced)
butter
2 cups milk
1/2 cup all-purpose flour
1 cup gruyère (grated coarsely)
1 cup parmigiano-reggiano (grated coarsely)
4 tbsp fresh rosemary (chopped fine)
4 tbsp fresh thyme
breadcrumbs
nutmeg
olive oil
sea salt
black pepper
2 tbsp truffle oil (optional)
Recipe
Preheat the oven to 350°F. Toss the radicchio with olive oil, salt and pepper and bake for about 15-18 minutes. Remove.
Toss the cauliflower with olive oil and pepper (no salt! - otherwise the mixture will be overly salty) and roast for about 15 minutes. Remove.
Cook the penne in heavily salted water until under al dente (about 12 minutes.)
Meanwhile, make the béchamel. Heat the butter. Add the flour, and let it cook at medium low heat until it is golden (but not brown). Add the milk and continue stirring. The sauce will continue to thicken. Add the salt, black pepper, nutmeg, rosemary and thyme, and take it off the heat.
Combine the penne, the sauce, vegetables, the cheeses, and truffle oil (if using) in a oven-proof casserole. Top off the dish with the breadcrumbs (this is the real secret to success!)
Bake covered for about 30 minutes. Bake uncovered for about 12-15 minutes until the top is golden and crispy.
This, of course, is a classic but it's been gussied up with winter vegetables. It takes a little longer because you have to roast all the vegetables separately but it's wonderful when it all comes together.
The trick with vegetables of the brassica family (brussel sprouts, cauliflower, cabbage, kale, etc.) is to roast them. It brings out the inherent sweetness in them without the smelly part (which occurs if you boil them.) They also happen to be absurdly nutritious.
The house will smell really nice with all the roasting and if you really want to amp it up a notch, a little truffle oil will take it to the next level.
Ingredients
4 cups whole-wheat penne
1 head radicchio (sliced into thin strips)
1 small cauliflower (cut into florets)
1 large carrot (diced)
butter
2 cups milk
1/2 cup all-purpose flour
1 cup gruyère (grated coarsely)
1 cup parmigiano-reggiano (grated coarsely)
4 tbsp fresh rosemary (chopped fine)
4 tbsp fresh thyme
breadcrumbs
nutmeg
olive oil
sea salt
black pepper
2 tbsp truffle oil (optional)
Recipe
Preheat the oven to 350°F. Toss the radicchio with olive oil, salt and pepper and bake for about 15-18 minutes. Remove.
Toss the cauliflower with olive oil and pepper (no salt! - otherwise the mixture will be overly salty) and roast for about 15 minutes. Remove.
Cook the penne in heavily salted water until under al dente (about 12 minutes.)
Meanwhile, make the béchamel. Heat the butter. Add the flour, and let it cook at medium low heat until it is golden (but not brown). Add the milk and continue stirring. The sauce will continue to thicken. Add the salt, black pepper, nutmeg, rosemary and thyme, and take it off the heat.
Combine the penne, the sauce, vegetables, the cheeses, and truffle oil (if using) in a oven-proof casserole. Top off the dish with the breadcrumbs (this is the real secret to success!)
Bake covered for about 30 minutes. Bake uncovered for about 12-15 minutes until the top is golden and crispy.
Friday, June 3, 2011
Giuseppe Arcimboldo
Italian painter (1527-1593) best known for his paintings made entirely out of fruits, vegetables, flowers, fish, etc.
His most famous cycle is the one about the four seasons.
He was a favorite of the Surrealists for fairly obvious reasons.
Please note that there are no tomatoes in summer nor potatoes in winter since the produce of the New World had not yet made its way into common knowledge.
His most famous cycle is the one about the four seasons.
He was a favorite of the Surrealists for fairly obvious reasons.
Please note that there are no tomatoes in summer nor potatoes in winter since the produce of the New World had not yet made its way into common knowledge.
Thursday, January 27, 2011
Monday, January 19, 2009
A North-Indian Winter's Lunch
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♥
Bhutte ka saag
♥
Methi-mutter-malai
♥
Makke di roti
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