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.

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.

Potato and Egg Tartlets

So these are good. Really, really good. I completely cheated on the recipe from seven spoons with a shortcut on the potatoes, so I bet the actual recipe is even better. I simply couldn't wait any longer for these beautiful little tarts to be in my belly.




Potato and Egg Tartlets
Inspired by seven spoons

Ingredients:
1.5 tablespoons butter
2 medium potatoes
6 large eggs
1 teaspoon minced fresh thyme leaves
1.5 tablespoon minced fresh flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
1 medium shallot, minced
2 teaspoon minced garlic
2 tbps heavy cream
Salt and freshly ground black pepper

Preheat oven to 450ºF.

Slice the potatoes very thinly. As thin as you can get them. The original recipe suggests that you use a mandoline or the blade of a food processor. I have neither of these things. Therefore, I know it's at least feasible with a knife, though probably much more of a pain in the ass.


Melt the tablespoon of butter in a large pan. Saute the potato slices with salt and pepper until the potatoes are just soft enough to be pliable, and transfer off the heat. While the potatoes are cooking, combine the herbs and Parmesan cheese in a small bowl. Set the mixture aside.


Using six small tart pans or ring moulds about 4" wide, arrange the potato slices in a concentric and overlapping circle to line the pans, beginning from the outside in to the center. Most of the bottom should be filled up, but small cracks are fine since the egg will seep through just a little bit and hold the whole tart together.

In a small sauté pan, melt the remaining butter and saute the shallot and garlic over low heat until translucent, about 10 minutes. Divide the shallot mixture evenly amongst the tart pans.

Carefully crack one egg into each pan. Sprinkle the herb and cheese mixture over each, and spoon a little bit of cream on top. Season well with salt and pepper.



Place tarts on a baking sheet and put in the oven for 12-15 minutes, until the whites are cooked and just set. They'll continue to cook a little more even after they've been taken out of the oven, so this should be taken into account when considering how done you like your eggs.

Allow the eggs to sit for a minute. Use the tip of a butter knife to loosen the tart and slide out onto plates. Delicious sprinkled a little bit of Tabasco for those who like it hot. Serve up immediately with some toast and mimosas for a light and lovely brunch.

Veselka’s Cabbage Soup

This soup is so good, SO good, especially if you love sauerkraut as much as I do.
Next on my list: borscht.

Yield: serves 6 to 8
(as seen in New York Magazine)

Ingredients:
1 pound pork butt, cut into small cubes
1 1/2 quarts chicken stock
4 cups water
3 allspice berries
3 bay leaves
1 tablespoon dried marjoram
1 cup sauerkraut, plus around 4 tablespoons juice
1 large potato, peeled and diced
2 carrots, minced
3 stalks celery, minced
1 small onion, diced
2 cups fresh cabbage, shredded thin

Place the pork in a medium stockpot with the chicken stock, water, allspice, bay leaves, and marjoram. Bring to a boil and then simmer on low heat for about 2 hours. Remove the pork and set aside on a plate to cool. Skim fat from stock, leaving a few “eyes” of fat for flavor.

Add sauerkraut and simmer for 20 minutes. Add potato and simmer for 5 minutes. Add the carrots, celery, onion, and cabbage and simmer for 20 minutes. Add the pork and simmer for 10 more minutes. Season with salt and pepper. Add sauerkraut juice.

Sweet Potato Casserole

Ingredients:

Filling:
4 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/3 cup melted butter

Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
mini marshmellows

Preheat the oven to 350°.

Fold the first 6 ingredients in together in a large bowl. Pour into a buttered 2-quart casserole dish. Mix remaining ingredients together in a separate bowl and spread over the top of the sweet potato filling. Sprinkle the top with mini marshmellows.


Put the casserole into the oven and bake for 45 minutes, or until the topping is browned and slightly crunchy, and the marshmellows are all melty and toasted. and delicious. I've never seen my dad enjoy a sweet dish so much.
Serves 6 to 8.

warm, sweet autumn you can eat with a good cup of coffee.

Potato Leek Soup with Bacon

(recipe by Emeril.)

Ingredients:
2 small leeks
2 bay leaves
20 peppercorns
4 sprigs fresh thyme
2 tbsp butter
2 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1 - 1.25 pounds russet potatoes, diced
1 teaspoons salt
3/4 teaspoon white pepper
1/2 to 3/4 cup creme fraiche or heavy cream
2 tbsp snipped chives


Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)


Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.



In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.


Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

Suggestion: You can also make croutons easily by cutting up a few slices of bread (I used rosemary olive oil, and they turned out amaaaazing) into cubes, and pan-frying them over medium low heat in a small saute pan with 2 tablespoons of butter.