1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces 1 pound celery root (celeriac), peeled, cut into 1-inch pieces 1 pound rutabagas, peeled, cut into 1-inch pieces 1 pound carrots, peeled, cut into 1-inch pieces 1 pound parsnips, peeled, cut into 1-inch pieces 2 onions, cut into 1-inch pieces 2 leeks (white and pale green parts only), cut into 1-inch-thick rounds 2 tablespoons chopped fresh rosemary 1/2 cup olive oil + 1 tablespoon 2.5 tsp salt 1 tsp black pepper 1 tbsp white balsamic vinegar 10 garlic cloves, peeled
Directions
Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Lightly coat 2 large baking trays with 1 tablespoon of oil. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared trays. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Add 5 garlic cloves to each tray, and reverse positions in oven.
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
Transfer roasted vegetables to large bowl and then serve.
Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.
2 tablespoon olive oil 2 large white onions, thinly sliced 2 tablespoons brown sugar 1/4 teaspoon salt 2 lbs red-skinned potatoes, peeled and cubed 1 lb parsnips, peeled and cut into 1-inch pieces 1/2 cup whipping cream 1/4 cup (1/2 stick) butter 1 head of garlic salt & pepper
Directions
Preheat oven to 425°F. Cut top 1/4 inch off head of garlic to expose tops of cloves. Place in small baking dish. Spoon 1 tbsp oil over; sprinkle with salt and pepper. Cover dish tightly with aluminum foil. Bake until garlic cloves are tender, about 45 minutes. Squeeze garlic cloves from skins and mash in small bowl.
Heat remainder of oil in a large skillet over high heat; reduce to medium. Cook onions with sugar and salt, stirring occasionally, until onions brown, 20 to 25 minutes. Add a few tablespoons water as you cook to keep onions from sticking or burning.
Fill a large stockpot ¾ full with cold water. Add potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender, 20 to 25 minutes, then drain and return to pot. Add whipping cream, butter, sour cream, and roasted garlic and mash together. Season to taste with salt and pepper.
1 pound cherry tomatoes in various colors 1 large red onion, cut into wedges 1/2 cup brine-cured black olives, drained (pitted or un-pitted, doesn’t matter) 6 large garlic cloves, left in their peels 1 lemon, sliced thinly 3 tablespoons olive oil, divided Sprigs of rosemary and thyme Salt and pepper 3 1/2 lbs varied chicken parts like drumsticks, thighs and breasts (I used 2.5 lbs of chicken with the same amount of the other ingredients, and it felt right.) 1/4 cup water or chicken stock
Directions:
Preheat oven to 400°F and place rack in the middle.
Toss together tomatoes, onion, olives, garlic, olive oil, rosemary, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a 13×9 inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken. Arrange the chicken in baking dish so it has a bit of room to breathe and the pieces are not too close. Sprinkle a little salt and pepper over the chicken as well, and place the lemon slices on top.
Roast for about 20 minutes and then add the water or stock to the pan. Place pan back into the oven and cook for another 45 minutes to an hour, until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F.
Let chicken stand 10 minutes before serving, and then serve with vegetables and pan juices. Pairs great with mashed potatoes and sweet corn. Also, this is exactly what I would want to eat on a winter's day, if we had winter in LA.
This cake is so easy to make, and so delicious. That's all I have to say about it.
Ingredients:
For cake:
2 cups sifted cake flour (not self-rising; sift before measuring) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, softened 1 cup sugar 1 teaspoon pure vanilla extract 2 large eggs 1 cup well-shaken buttermilk
For berries:
1/2 cup Fino (dry) Sherry 1/2 cup sugar 4 cups mixed berries, cut if large
For cream:
8 ounces mascarpone (1 cup) 1 cup chilled heavy cream 1/4 cup sugar
Garnish:
confectioners sugar
Directions:
Make cake: Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.
Sift together flour, baking powder, baking soda, and salt.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.
Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.
Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.
Macerate berries: Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes.
Make cream and assemble cake: Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.
Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of cream and replace top half. Serve with berries.
aspiring foodie, photographer, and maker. i majored in English, but seldomly write. i love superhero movies. i never make my bed. autumn is my favorite season. i like mythical creatures and dinosaurs. tigers are pretty cool too.
