Roasted Winter Root Vegetables with Rosemary

Ingredients

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.

Garlic Mashed Potatoes and Parsnips With Caramelized Onions

Ingredients

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.

Fold in onions and thyme, and serve.

Chicken Provençal

Ingredients:

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.

Serves 4.
(Almost) as found on Sassy Radish.

Crack Pot Pot Roast

My roommate owns a Crock Pot. No one's ever used it. I felt it was my duty.

Ingredients:

3-4 lbs chuck roast
2 large onions, sliced
4-5 medium potatoes, diced into 1-inch pieces
2 large carrots, sliced into 1/2 inch pieces
1/2 cup beef broth
1/2 cup flour
1 tbsp oil
1 bay leaf
salt & pepper



Season a 3 to 4 pound roast with salt and pepper then dust with flour.

Heat oil in a skillet over medium heat. Once oil is hot, brown meat in skillet on all sides. Remove to a plate.

Add 1/2 cup beef broth to the skillet; stir to loosen browned bits. (I like my roast with a little more stew, and added in 1/2 cup of red wine as well.) Remove from heat.



Place onions, potatoes, and carrots in the bottom of a 3 1/2-quart (or larger) Crock Pot. Place browned roast on the vegetables.

Pour skillet juices over the roast and vegetables, and season with a little more salt and pepper. Add in 2 bay leaves.

Cover and cook on the LOW setting for 9 to 11 hours, or on the HIGH setting for 4 1/2 to 5 1/2 hours. Remove the roast and vegetables to a serving platter; keep warm until serving.

Grilled Gruyere and Sweet Onions

The new and improved grilled cheese.

Grilled Gruyere and Sweet Onions
(As found on Smitten Kitchen, adapted from Food & Wine)

makes four sandwiches...

Ingredients:
2 teaspoons extra-virgin olive oil
2 teaspoons unsalted butter
1 large onion, halved and thinly sliced crosswise (4 cups)
salt and freshly ground pepper
8 1/2-inch-thick slices of whole-grain bread (substituted sourdough)
Dijon mustard
8 ounces imported Gruyère cheese, thinly sliced
2 dill pickles, thinly sliced lengthwise

In a deep skillet, melt the butter in the oil. Add the onion, cover and cook over high heat, stirring once or twice, until softened, about 5 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onion is very tender and caramelized, about 25 minutes longer. Add water to the skillet as necessary, 1/4 cup at a time, to prevent the onion from scorching. Season the caramelized onion with salt and pepper.

Arrange the bread on a work surface. Spread a thin layer of mustard on each slice. Top half of the slices with the onion, Gruyère and pickles and close the sandwiches.

Preheat a grill pan or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, 5-6 minutes. If using a grill pan, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.

Cuban Chicken and Rice

Ingredients:
2 tbsp olive oil
1 1/2 lb. boneless, skinless chicken breast halves
1 large onion, diced
3 cloves garlic, minced
1 potato, peeled and diced
1 poblano pepper, seeded and chopped
1 1/4 cups diced tomatoes (canned works)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
1 bay leaf
1/2 tsp. paprika
2 cups water
1 cup white wine or apple juice
2 cups long-grain rice (I substituted purple rice)

In a large skillet, heat the oil over medium heat. Add the chicken breast halves and sauté a few at a time until lightly browned on all sides. Remove chicken and set aside. Drain excess fat, leaving 1 Tbs. in the skillet.

Sauté the onion, garlic, pepper, and potato for 5-7 minutes, until the vegetables are soft but not burnt. Add in the remaining ingredients, aside from the wine. Cover and bring to a boil. Reduce to medium low and simmer for 20 minutes. Add the wine, chicken, and rice. Stir well and simmer, covered, for 20 minutes more.