Roasted Asparagus with Tomatoes and Garlic

Roasted Asparagus with Tomatoes and Garlic

Happy days are here again- it’s just about SUMMER TIME BABY!

What a crazy few weeks I have going on. I just got back on Monday from a quick 48-hour trip to Atlanta to visit my grandmother with Paul- what a relaxing and lovely way to spend the holiday weekend. Atlanta is such an awesome place to visit- people are just nicer there, ya know? Plus, it doesn’t hurt when your Argentine grandmother makes you 4 dozen empanadas to chow down on just because she loves you so much. YUM.

Tomorrow, I’m heading to Chicago for another long weekend, to visit one of my best friends from college. I’ll be back on Monday, but we’ve already planned most of our trip around which amazing restaurants we’re going to eat at. Any recommendations? πŸ™‚

And oh yeah, the weekend after that, I’ll be SPEAKING at the BlogHer Food ’13 conference in Austin, TX! I can’t freakin wait, but I’m also super nervous. If any of you are going to BlogHer Food next week, please say hi (and don’t boo at my workshop!).

But for this very moment, I’m home in Jersey City and couldn’t be happier.

Roasted Asparagus with Tomatoes and Garlic

Once again, we’re on our farmer’s market flow- one of the best things about Jersey City is the abundance of farmer’s markets and local produce. I saw these locally grown fat asparagus (asparagi?) and knew I had to have them for my very own! Along with some fresh Jersey tomatoes and a healthy dose of garlic, this makes a perfect side dish for your next barbecue.

Roasted Asparagus with Tomatoes and Garlic
 
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Ingredients
  • 1 bunch asparagus (8-10 stalks)
  • 3 fat cloves of garlic, sliced thinly into chips
  • 1 large tomato, sliced into rounds
  • olive oil (about 2-3 tbsp)
  • kosher salt
  • freshly ground pepper
  • fresh lemon juice (for serving)

Instructions
  1. Preheat the oven to 400Β°F.
  2. Rinse and clean your asparagus. Using your fingers, snap off the tough ends on each stalk- the asparagus will break naturally where those tough parts end.
  3. In an oven-proof dish, add the asparagus and coat with the olive oil. Rest a few tomato slices and the garlic on top, and season liberally with salt and pepper.
  4. Bake for 8-10 minutes, until asparagus is tender when pierced with a fork. If desired, squeeze fresh lemon over top for serving. Enjoy!

Roasted Asparagus with Tomatoes and Garlic

This is an awesome side dish to any summertime entree- or perfect as a light snack on it’s own! I made a big batch and have been snacking on it throughout the week. Yum!

Happy Eating πŸ™‚
mally

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Woah. It’s Thanksgiving next week. Have you finalized your menu? Luckily, this year I’m only responsible for dessert, but last year when I hosted the whole shebang, these babies were one of my favorite sides.

I know, brussels sprouts, right? Blah. Every child’s worst nightmare. Who goes around doing a dance for brussels sprouts? I don’t even thinkΒ Belgians love brussels sprouts.

Well, SURPRISE! because these are the best things ever! All thanks to Ina Garten, who likens these to french fries in her recipe on Food Network. French fries. Yes. Something we can all get down with. Or do a dance for. OK fine, I like to dance about vegetables.

This is an amazing side for Thanksgiving or any dinner. I love them with a nice roasted chicken or turkey, alongside a standing rib roast, or even just on their own. They come out with a flavor that is seasoned, caramelized and salty, and are so good that any memory of the dreaded bitter flavor of steamed brussels sprouts is immediately replaced with instant satisfaction and cravings for more.

5.0 from 1 reviews

Roasted Brussels Sprouts
 
Serves: 4

Ingredients
  • 1½ lbs Brussels sprouts (whole or halved, your preference)
  • 3 tbsp good olive oil
  • ¾ tsp kosher salt
  • ½ tsp freshly ground black pepper

Instructions
  1. Preheat your oven to 400Β° F.
  2. Trim your sprouts- this means removing any yellow or brown outer leaves, and trimming the stalks off the bottom. Toss in a bowl with olive oil, kosher salt and pepper.
  3. Place seasoned sprouts on a baking sheet, and spread out so that they are in a single layer. Bake for 35-40 minutes, checking in every 15 minutes to either shake the pan or flip the sprouts with a spatula so they don’t burn.
  4. If you’d like, season with more salt once cooked and toss again, then serve immediately. Enjoy!

Recipe from Ina Garten on Food Network.

High in Vitamin C and fiber, and low in calories, these are a great way to “indulge” in a yummy side during the holidays. I’m definitely hoping these are on the table this year, when we head to my parents’ house for prosicutto-wrapped turkey breast. Wait, let me repeat that- Prosciutto. Wrapped. Turkey. Breast.

Pardon me while I go make myself a sandwich- typing that out made me even more hungry than usual!

Happy Eating πŸ™‚
mally

Caprese Risotto with Roasted Tomatoes

Caprese Risotto with Roasted Tomatoes

Last week, I hit up a local farmer’s market here in Jersey City. Well, OK. I didn’t exactly go on purpose… My original plan was to get tacos nearby and go home. OK, fine, my original original plan was to go to the gym, but who’s judging?

Anyways, I got out of the train station after leaving work, and emerged to find there was a bustling farmer’s market going on right around the plaza where the station lets you out. And yeah, there turned out to be a taco truck there (I indulged, obviously, going through some serious #tacolife right now). But there were so many other yummy things, I had to look around while waiting for my tacos to be made for me. In the 5 minutes I had to scout around, I picked up an eggplant and a nice handful of locally grown Jersey plum tomatoes.

It took me a little while to figure out what to do with the tomatoes (I ended up just frying the eggplant in a bout of weekend hunger) but I finally settled on making a twist on the classic caprese salad, this time in a creamy, decadent risotto. I roasted the tomatoes to get as much flavor from them as possible, used fresh mozzarella, and beautiful fresh basil. I have to say this came out even better than I expected- I never have used fresh mozzarella in risotto before, and it added a nice creamy and melty texture to the whole dish that made it really something special.

I think that’s the magic of a caprese salad any way you make it- it always ends up being a dish that is more than the sum of its parts. Using the best ingredients you can find will definitely improve the quality of the dish, and I’ll be surprised if you can keep yourself from having seconds! πŸ™‚

Roasted Tomatoes

Caprese Risotto with Roasted Tomatoes
 
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Serves: 4

Ingredients
For the Roasted Tomatoes:
  • 4 plum tomatoes, halved lengthwise with cores and seeds removed
  • 4 cloves garlic, unpeeled
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • kosher salt
For the risotto:
  • 3 tbsp olive oil
  • 2 cloves garlic, chopped finely
  • 1 shallot, chopped finely
  • 1 tsp fresh thyme
  • 1 cup arborio rice
  • ½ cup white wine
  • 3½-4 cups chicken or vegetable broth, warmed over low heat
  • ½ cup fresh mozzarella
  • ½ cup shredded parmesan cheese
  • fresh basil for garnish

Instructions
  1. Make the roasted tomatoes and garlic: Preheat oven to 450Β° F. Arrange halved, cored tomatoes on a baking sheet lined with parchment paper. Drizzle tomatoes with olive oil and balsamic vinegar. Sprinkle a pinch of salt over each tomato. Rub the garlic cloves in olive oil and place on the pan with the tomatoes. Roast for 30 minutes, rotating the pan once in between. When tomatoes have shrunk and are cooked through, remove them and the garlic cloves from the oven and allow to cool while you make the rest of the risotto.
  2. Make the risotto: In a large pan, heat 3 tbsp olive oil over medium heat. Add the chopped garlic, shallot, and thyme, and allow to cook for 3-4 minutes until the shallots start to become translucent. Be careful not to burn the garlic.
  3. Add the rice, and stir to coat in the oil. Season with salt, and allow the rice to “toast” for 2 minutes- this is adding a lot of flavor directly into the rice itself. Add the wine, and stir to loosen up any brown bits on the bottom of the pan. Allow to cook until wine is almost fully absorbed. Add ½ cup of the warmed broth and stir again. Continue to add broth, ½ cup at a time, once the previous addition is almost fully absorbed. Make sure you are stirring every few minutes or so as well.
  4. While the rice is cooking, carefully chop up your roasted tomatoes into ¼ inch pieces, and peel the roasted garlic and chop that up too.
  5. Once you feel the rice is cooked to the desired consistency (not crunchy, but somewhat creamy with a bite), add the roasted tomatoes and roasted garlic and stir. Add your mozzarella and parmesan, and stir again. The mozzarella will start to get stringy, but just keep stirring until everything is incorporated and it’s a lovely mess.
  6. Garnish with fresh basil, stir once more, and serve!

Happy Eating πŸ™‚
mally

Loaded Mashed Potatoes

Loaded Mashed Potatoes
I know, I know, it’s still summer. Who wants to eat hot potatoes when there’s so much fresh and cool fruit and vegetables to be had? But sometimes, you just need some comfort food. Something that screams cozy, happy, warm nights at home. Something that’s filling, something that’s wholesome. Something with roasted, garlic cheese and bacon in it.

Oh, that’s right. I’m not done with bacon just yet. And to add delight to deliciousness, we’re throwing roasted garlic and yummy sharp cheddar cheese in the mix. These are not your mother’s mashed potatoes. Or, maybe they are. No disrespect to her.

Start out with some delicious, yellow Yukon Golds. Add in some sweet, savory and rich roasted garlic. Shred in some cheeeeeese, and throw in that salty, crispy, and just dang delicious bacon. You got a party going!

Loaded Mashed Potatoes

And if you’re feeling guilty, add those chives up top! They count as vegetables here. I promise.

5.0 from 1 reviews

Loaded Mashed Potatoes
 
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Serves: 4

Ingredients
  • 4-5 cloves garlic, peel in tact
  • 1 tbsp olive oil
  • 1 tbsp kosher salt, divided
  • 4-5 Yukon Gold potatoes, scrubbed and peeled
  • ½ cup milk
  • 3 tbsp unsalted butter
  • ¼ cup sharp cheddar cheese
  • 4 slices bacon, chopped into ¼ inch bits (optional)
  • finely chopped chives, for garnish

Instructions
  1. Preheat your oven to 350. In a small baking dish, add the unpeeled garlic cloves, olive oil, and half the salt. Toss to cover the garlic cloves in salt and oil. Cover the dish with foil and bake for 25-30 minutes, until delightfully roasted and yummy. Remove from the oven and let cool.
  2. Cut your peeled potatoes into 2-inch chunks. Place potato chunks into a large pot and fill with cold water just until it covers the potato chunks. Add the salt, and bring to a boil over high heat. Reduce heat to medium, cover and let simmer for 15 to 20 minutes. The potatoes are done when you can easily pierce a chunk with a fork.
  3. While the potatoes are cooking, heat up the milk and butter separately in the microwave or on the stove. You want the milk to be warm, and the butter to be melted. Now’s the time you’ll want to fry up your bacon bits in a frying pan, if you’re using them. I like my bacon crispy, but you can cook to whatever done-ness you prefer.
  4. When potatoes are done, drain into a colander. You want to let the potatoes to drain for a minute or two- boiled potatoes that sit in water can start to jellify and get swollen and weird. Who wants that?
  5. Return the potatoes to the pot, and lower the heat to low or medium low. Using a potato masher or potato ricer, start to mash the potatoes. Add the melted butter and warmed milk and stir it all up. Add the bacon bits, cheese, and roasted garlic (squeeze the cloves out of the peel first!). Give it all one more stir and salt to taste.
  6. Garnish with chives and serve!

Β 

Happy Eating πŸ™‚
mally