Feeds:
Posts
Comments

Posts Tagged ‘onions’

Dinner last night was very pretty. Witness:

I decided to roast some vegetables in the oven. What you see is a mix of:
– Brussels sprouts
– Torpedo onion
– Carrots
– Red and gold beets
– Sweet potatoes (white and orange-ish)

Roasting vegetables is so easy and really quick! All you need to know about how to roast vegetables is:
– Cut them into roughly even pieces for even cooking. Sturdier things (like beets) can be a little smaller so they’ll cook more quickly.
– Coat liberally with olive oil. According to Alton Brown, this keeps moisture in the veggies and helps them not burn.
– Season as desired (salt, pepper, whatever) and toss in the oven for about 40 minutes at 400 degrees Fahrenheit. Veggies are done when easily pierced with a fork.

In addition to being pretty and rainbow-colored, oven roasted vegetables are also delicious. As the boy said last night, “How are mine already gone? I tried to eat them slowly!”

We also had artichokes with dinner. I love artichokes and should have been eating more while they’re in season! Each of them was a buck a piece at the farmers’ market. Soooooo good.

How to cook/make artichokes:
– Trip 1/2″ off top and pointy things with scissors
– Trim stem
– Toss in a pot of boiling water for 30-40 minutes. Done when bottom is easily pierced with fork.

These are good with melted margarine/butter, but also with some soy sauce and/or lemon juice. I think artichokes might be my favorite food.

Go forth and eat vegetables!

Advertisements

Read Full Post »

Last night, I had a date. A date with an eggplant.

Eggplant and I have had a touch-and-go relationship. Well, actually, there’s never been much touching. Maybe a one-night stand at my favorite Sri Lankan restaurant where they actually know how to prepare eggplant. Usually, though, my relationship with eggplant consists of me finding it in mediocre grilled vegetable sandwiches that are the only thing on the menu I can eat. The eggplant is always squishy.

So I tried last night to make amends with eggplant and cook something delicious. Here was my game plan: fried polenta, broiled eggplant, sun-dried tomatoes, roasted Anaheim pepper, balsamic onions. Pretty much everything I read recommended some combination of eggplant-tomato-pepper. Makes sense, as they’re all in season around the same time.

By the way, did you know eggplant is a berry? And in the same family as tomatoes? Never woulda guessed.

Anyway, the players:
– Balsamic onions: Slice an onion (I used red) into rings and saute over medium-low heat in olive oil until translucent and wiggly. Move to a bowl and cover in balsamic vinegar. Allow to steep until you’re ready to use them.
– Roasted pepper: I roasted my Anaheim pepper directly over the stove flame. I’m not sure I like setting things kind-of on fire in my kitchen. However, it worked well.

– Sun-dried tomatoes: Reconstituted in olive oil, which I then used to brush on the eggplant.
– Eggplant: Sliced into 1/2″ circles and salted for quite a while — an hour? more? Broiled for 5-ish minutes each side as in this recipe.
– Polenta: Pre-made polenta roll (will try to make my own soon), sliced into 1/2″ circles and pan-fried in olive oil.

The results?

Really good! The polenta had a little bit of a crust and lent a sweetness to the dish’s foundation. The eggplant was not squishy and had remarkable flavor — I think I’ll peel it next time, as the skins got a little tough. The tomatoes were just a little tangy and chewy, providing a nice complement to the roasted pepper. The balsamic onions, though, were what really tied the dish together, picking up on the tanginess of the tomatoes while making the polenta and eggplant more interesting.

I am so making this again. I really surprised myself!

Read Full Post »