PAN-ROASTED SALSIFY
Salsify root is pan-roasted in ghee to give you an elegant dish to accompany your meal. Salsify may be grungy-looking, but that dirty exterior hides a delightful flavor. The mix of black, green, white, and red peppercorns give the dish a unique dimension of flavor. Use gloves when handling salsify to avoid the sticky juice getting on your hands.
Provided by Buckwheat Queen
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Roughly crush peppercorns in a mortar. Set aside.
- Use rubber gloves at all times during the preparation of salsify. Rinse and scrub salsify under running water to eliminate the dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, to get 3-inch-long and 1/4-inch-thick pieces.
- Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 32.2 g, Cholesterol 16.4 mg, Fat 6.7 g, Fiber 5.8 g, Protein 5.7 g, SaturatedFat 4 g, Sodium 144.9 mg
OVEN-DRIED TOMATOES
Provided by Food Network Kitchen
Time 4h30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve 2 pounds plum tomatoes lengthwise. Place cut-side up on a baking sheet, season with salt and let stand 20 minutes. Roast in a 250 degrees F oven until slightly dry but still juicy, about 4 hours. Drizzle with olive oil and sprinkle with thyme.
SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g
PAN-ROASTED ASPARAGUS
Make and share this Pan-Roasted Asparagus recipe from Food.com.
Provided by CountryLady
Categories Vegetable
Time 4m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim the bottom inch or two off the asparagus.
- Cut spears in half crosswise.
- Heat olive oil in a large heavy skillet.
- Add asparagus.
- Toss well.
- Sprinkle with salt and garlic.
- Toss well for one to two minutes.
- Serve hot or at room temperature.
Nutrition Facts : Calories 55.9, Fat 3.6, SaturatedFat 0.5, Sodium 597.5, Carbohydrate 4.9, Fiber 2.3, Sugar 1.5, Protein 2.8
OVEN-DRIED TOMATOES
Whether you eat them as is, or pack them in an herbed oil, these tomatoes are flavorful and versatile. Try them with salads, pastas, or toasted bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees. Line a pan with parchment; for thinnest chips, use a Silpat baking mat. Arrange tomatoes, cut sides up, on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar and herbs; season with salt and pepper.
- Transfer pan to oven; dry until juices have stopped running, edges are shriveled, and pieces have shrunken slightly; timing will vary depending on the variety, ripeness, and desired degree of dryness, 1 1/2 to 6 hours. Transfer to a wire rack to cool completely. Store in an airtight container, refrigerated, up to 3 days, or frozen, for up to 6 weeks.
PAN-ROASTED POTATOES
Enjoy one of life's simplest pleasures: roasted potatoes with fresh rosemary.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Peel potatoes if desired; cut into 1 1/2-inch pieces. In 15x10x1-inch pan, toss potatoes, onion, rosemary, garlic, salt and pepper. Drizzle with oil.
- Roast 40 minutes, stirring occasionally. Sprinkle with cheese; toss until potatoes are evenly coated. Roat about 10 minutes longer or until potatoes are tender and golden brown.
Nutrition Facts : Calories 340, Carbohydrate 43 g, Cholesterol 0 mg, Fat 3, Fiber 5 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 0 g
OVEN ROASTED POTATOES
A great roasted potato side dish made with olive oil and herbs.
Provided by JMRYGH
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
- Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 53.1 g, Fat 7.1 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 304 mg, Sugar 4.2 g
OVEN ROASTED RED POTATOES AND ASPARAGUS
This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!
Provided by THREDDIES
Categories Side Dish Vegetables Asparagus Baked
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
- Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g
SOUS VIDE ESCOLAR WITH SALSIFY PUREE, MARBLE POTATO, HEIRLOOM TOMATO AND FENNEL
Steps:
- For the salsify puree: Combine the cream, wine, salt, pepper, salsify, onions and potatoes in a saucepot. Wrap the thyme tightly in cheesecloth and add. Bring to a boil, and then reduce to a simmer and cook until the mixture is reduced by one-third and the vegetables are tender, 30 minutes. Remove from the heat and cool slightly. Carefully remove the thyme pouch and discard. Puree the mixture until smooth using an immersion blender. Strain through a fine mesh sieve. Adjust the seasoning with more salt and pepper, if needed.
- For the escolar: Meanwhile, if using the sous vide, heat water to 140 degrees F. Drizzle each portion of fish with olive oil and sprinkle with salt and pepper. Top each piece with 3 to 4 fresh tarragon leaves and place the fish into individual bags and vacuum seal. Cook the escolar pouches for 18 to 20 minutes. Remove from the bags and pat dry. Saute the fish in olive oil over high heat just long enough to lightly brown the outside.
- If not using the sous vide, saute the fish in some olive oil over medium heat, 3 to 4 minutes per side.
- For the vegetables: Saute the blanched potatoes until golden brown in a separate pan. Add the tomatoes and fennel and continue to saute until the tomatoes are warmed through but not cooked.
- To assemble, place a small pool of salsify puree in the center of a plate. Spoon a small pile of the vegetable mixture into the center of the puree. Rest the escolar atop the vegetables. Top with shaved truffles if available.
SHEET PAN ROASTED VEGGIES
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place a rimmed sheet pan in the oven and preheat to 450 degrees F.
- Add the olive oil, garlic powder, onion powder, smoked paprika, a generous pinch each of salt and pepper to a large bowl and whisk to combine. Add all the prepped veggies and toss to completely coat in the olive oil-spice mixture.
- Carefully remove the hot sheet pan from the oven. Transfer the vegetables to the hot pan and spread them out into an even layer. Roast, stirring the vegetables halfway, until the potatoes are fork tender and golden, 25 to 30 minutes.
SPICY OSTRICH ROAST
I bought 800g Ostrich meat the other day and decided to make roast with it. I thought I would try something a little different as I have not done an ostrich in the oven that was not stuffed and then wrapped in bacon, so it still came out super tender as it should be. Ostrich is a very lean meat with virtually no fat on it, so over cooking it is a disaster. Prep time does not include sitting time.
Provided by The Flying Chef
Categories Wild Game
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Note: You can use cornflour to thicken I just prefer the taste with the gravy granules.
- Crush spices and garlic using a blender or mortar and pestle.
- Rub mixture all over ostrich to cover completely, leave to sit for 1-2 hours.
- Heat some olive oil in a large fry pan, add ostrich and cook until browned all over, transfer ostrich to an over proof dish, roast in pre-heated oven 200 degrees Celsius for 30 minutes.
- Remove and allow to rest for 10-15 minutes before carving.
- Sauce.
- Combine all ingredients in a saucepan except the butter and gravy granules, bring to the boil and reduce liquid to approximately 1 cup.
- Whisk in butter and thicken with gravy granules, serve over meat.
- Serves 3-4.
- To Serve: I served mine on a big serving platter accompanied by a mix of wild mushrooms, onions done in butter and some fresh herbs, roasted pumpkin and sauteed cabbage.
Nutrition Facts : Calories 227.4, Fat 4.8, SaturatedFat 2.5, Cholesterol 10.2, Sodium 41.5, Carbohydrate 28.8, Fiber 4.2, Sugar 12.6, Protein 1.8
ROAST OSTRICH
One of my Cousins, Duane, and my Great Auntie Elsa used to have an ostrich ranch here in Alberta, Canada. I had ostrich on more than 1 occasion and really enjoyed it, but people just couldn't grasp eating this exotic bird so the ranch is no longer. I dug for this Australian recipe and I really hope that you enjoy it. Ostrich is a red meat that is very low in fat (lower than white chicken meat I've been told) but high in a flavour that is not "strange" or gamey at all. You can substitute a beef roast because I know many people might have a hard time finding ostrich. Enjoy!
Provided by Nif_H
Categories Meat
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 250°F Place the meat in a shallow roasting pan. Spread the garlic evenly over the meat and then sprinkle with pepper. Separate the onion slices into rings and arrange over the meat; add water to the pan.
- Cover the roast with heavy duty foil or a roasting pan lid; Roast for 2 hours.
- Turn over the meat and stir the onions into the jus. Cover and roast for 1-2 hours more or until fork tender, spooning the jus over the meat every 15 - 30 minutes. Transfer the roast to a cutting board, cover with foil and allow to stand for 10 minutes.
- Carve the meat thinly against the grain and serve with the juices from the roasting.
Nutrition Facts : Calories 24.9, Fat 0.1, Sodium 2.8, Carbohydrate 5.9, Fiber 0.8, Sugar 2.2, Protein 0.6
OVEN-ROASTED TOMATO PASTE OR PUREE
Never thought to post this as I don't think of it as a recipe, but it came up recently in Request a Recipe, so here is what I do for whomever wants to have a go...quantities are guess-timated as I just use as many tomatoes as I've got and never measured.
Provided by evelynathens
Categories Sauces
Time 3h10m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Peel tomatoes. The easiest way to do this is to drop them into a container of boiling-hot water, leave for 1 minute, then drop them into a container of ice-water - the skin slips right off). Halve them and put into a baking pan large enough to hold them in one layer.
- Dribble with olive oil (the amount is arbitrary - I imagine that's about what I use), sprinkle with minced garlic, generously season with salt, pepper, basil and oregano. Give everything a stir to distribute.
- Pop into 350F oven and roast for about 3 hours (this is approximate - it all depends on how thick you want your puree or paste).
- When they're done, I like to mash the tomatoes into a paste because I like a more rustic texture. If you want smoother, use a processor.
- I keep the puree/paste in a tupperware container, in the refrigerator, covered by a thin film of olive oil to prevent oxidization. I dig into it almost daily to provide a burst of flavour into many, many dishes like soups, stews, sauces, gravies, omelettes, etc.
- This freezes well, too.
Nutrition Facts : Calories 116.7, Fat 6.1, SaturatedFat 0.9, Sodium 18.7, Carbohydrate 15, Fiber 4.4, Sugar 9.6, Protein 3.4
PAN ROASTED SCALLOPS W SWEET POTATO PUREE AND WALNUT VINAIGRETTE
I found this recipe from the website of the Hell's Kitchen TV show and made only one or two small changes. It's as fancy as anything they serve on the show and my boyfriend said it was the best thing I'd ever cooked for him! Of course fresh scallops are not cheap but this is an excellent dish for a special or romantic occasion where you want to impress. This is a small portion so be sure to supplement with a hearty side dish. Alternatively, this can be served as an appetizer.
Provided by Jess March
Categories < 4 Hours
Time 1h6m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- For the puree: Wash the yam and towel dry. Puncture it with a fork in several places, season it with salt and pepper, wrap it in a damp paper towel and microwave on high for approximately 3 minutes (until the center is cooked and soft). Cut the cooked yam in half long ways and scoop out the flesh. Puree in a food processor or with a blender. Season with butter, salt, and pepper to taste. Set aside.
- For the vinaigrette: Place walnuts on a baking sheet and cover with the granulated sugar. Bake at 350 for 7-8 minutes. Remove from oven and cool. Then, in a bowl, whisk together the walnut oil, 4 tsp of olive oil, vinegar, walnuts, and shallots. Season with salt and pepper and set aside.
- For the scallops: Season the scallops with salt and pepper on both sides. Heat a non-stick pan on high heat (7 out of 10 on my stove) with the remaining 1 tsp of olive oil. Sauté the scallops a few minutes on each side until golden brown. Total sauté time should be about 6 minutes.
- Once scallops are ready, quickly toss 2 tsps of the vinaigrette with the arugula leaves in a separate bowl.
- For assembly: Spread the puree onto each plate into a flat pancake (you can warm the puree in the microwave if it has become cold). Top the puree pancakes with a small pile of seasoned arugula leaves. Then place 3 sautéed scallops on top of the leaves. Finish each plate by drizzling the vinaigrette over the top, drizzling around the plates edge for a "gourmet" finish!
Nutrition Facts : Calories 465.8, Fat 43.3, SaturatedFat 7.7, Cholesterol 30.1, Sodium 120.2, Carbohydrate 10.8, Fiber 2.3, Sugar 5.4, Protein 12.7
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