I've tried a lot of different ideas when roasting poultry and red
meat, in a bid to come up with my idea of the 'ultimate' roast. I'm
pretty much happy with the method I've developed, although there are
still a few ideas I'd like to try.

OTOH, I haven't done the same with roast veggies, basically all I do
currently is use either butter and/or duck fat, fresh herbs and
spices, and sometimes adding some stock at a late stage. That's when
theyre in their own tray and not in the same tray as the meat, at
least.

One thing I plan to try is using balsamic vinegar - aside from that -
I have no other ideas as yet.

Just thought some of you might have roasting veggies down to a fine
art - I'd like to hear about *your* favourite way to roast veggies...
if you have one, that is

In article >,
Je?us > wrote:

> I've tried a lot of different ideas when roasting poultry and red
> meat, in a bid to come up with my idea of the 'ultimate' roast. I'm
> pretty much happy with the method I've developed, although there are
> still a few ideas I'd like to try.
>
> OTOH, I haven't done the same with roast veggies, basically all I do
> currently is use either butter and/or duck fat, fresh herbs and
> spices, and sometimes adding some stock at a late stage. That's when
> theyre in their own tray and not in the same tray as the meat, at
> least.
>
> One thing I plan to try is using balsamic vinegar - aside from that -
> I have no other ideas as yet.
>
> Just thought some of you might have roasting veggies down to a fine
> art - I'd like to hear about *your* favourite way to roast veggies...
> if you have one, that is

I keep it simple. Coarse salt, freshly-ground black pepper, maybe some
rosemary.

Miche

--
Electricians do it in three phases

On 5/26/2010 1:40 AM, Jeßus wrote:
> I've tried a lot of different ideas when roasting poultry and red
> meat, in a bid to come up with my idea of the 'ultimate' roast. I'm
> pretty much happy with the method I've developed, although there are
> still a few ideas I'd like to try.
>
> OTOH, I haven't done the same with roast veggies, basically all I do
> currently is use either butter and/or duck fat, fresh herbs and
> spices, and sometimes adding some stock at a late stage. That's when
> theyre in their own tray and not in the same tray as the meat, at
> least.
>
> One thing I plan to try is using balsamic vinegar - aside from that -
> I have no other ideas as yet.
>
> Just thought some of you might have roasting veggies down to a fine
> art - I'd like to hear about *your* favourite way to roast veggies...
> if you have one, that is


Just about any vegetable combination generally works for me from just
wedged potatoes, to peppers, muchrooms, and some of green vegetables
and zucchini sliced or chunked. I typically chop, slice, wedge, or chuck
all together in a large bowl, drizzle olive oil on them, toss to coat
then season them. Any seasoning or marinade I would use for roasting
poultry, I will use for vegetables. lemon juice, rice/white/red wine
vinegars, most any herbs you would use with poultry. A couple Tbs of soy
lite, sea salt, and pepper. Toss again to coat.

Typically I do this at the same time I take the meats out to warm
towards room temperature so the vegetables will marinate for a while
also hopefully soaking in some of the flavors.

Roast on a sheet pan at 425F for 20 Minutes in a single layer, turn the
veggies so others sides roast and to help prevent sticking. I also have
a large perforated non-stick pan that looks like a pizza pan that I use
to grill even small vegetables on when grilling outside.

Bob

On May 25, 10:40 pm, Jeßus > wrote:
> .....
> Just thought some of you might have roasting veggies down to a fine
> art - I'd like to hear about *your* favourite way to roast veggies...
> if you have one, that is

The first regetable I roasted, and still my favorite, was a big
onion. Pull off just any loose skin, stand upright on a pan lined
with foil, bake at 400F until soft all the way through.. Slit the
top, add a pat of butter or sour cream, scoop the onion out of the
skin. Couldn't be simpler and complements the widest range of meats.

You can get fancier. Slice big red or yellow onions into at least 1/2-
inch thick rounds. Separate into rings and toss lightly wih s&p,
dried sage, olive oil and a little bit of vinegar (red wine or
inexpensive balsamic). Lightly oil a baking/gratin dish add the
onion, cover, and bake at 375F for 30 minutes. Uncover, stir, cover
and bake for another 15 minutes. Uncover, stir, leave uncovered and
bake for a final 15 minutes. They should be done, with a nicely
reduced syrupy liquid. Mound in a bowl and garnish with chopped
parsley. -aem

aem wrote:
>
> The first regetable I roasted, and still my favorite, was a big
> onion. Pull off just any loose skin, stand upright on a pan lined
> with foil, bake at 400F until soft all the way through.. Slit the
> top, add a pat of butter or sour cream, scoop the onion out of the
> skin. Couldn't be simpler and complements the widest range of meats.

The only vegetable I ever roasted in quantity
was Roma tomatoes. Just halve them, put them
under the broiler, and blast away until they
have a black crust. They were good for a lot
of things. It enhances the flavor to both
char them and bake off a lot of water.

I did onions too, but the tomatoes are what
really benefitted from this treatment.

On 5/26/2010 2:27 PM, aem wrote:
> On May 25, 10:40 pm, > wrote:
>> .....
>> Just thought some of you might have roasting veggies down to a fine
>> art - I'd like to hear about *your* favourite way to roast veggies...
>> if you have one, that is
>
> The first regetable I roasted, and still my favorite, was a big
> onion. Pull off just any loose skin, stand upright on a pan lined
> with foil, bake at 400F until soft all the way through.. Slit the
> top, add a pat of butter or sour cream, scoop the onion out of the
> skin. Couldn't be simpler and complements the widest range of meats.


Last night I roasted corn on the grill. Pulled the husks back far
enough to remove most of the silk, then folded the husks back into place
and soaked in water. Turned the grill on high and placed the corn
directly on the grill. Turned them every now and then for about 20
minutes.

They came out pretty good, but next time I'll remove some of the husks
so I get more "color" on the corn itself.

George L

In article
>,
aem > wrote:

> On May 25, 10:40 pm, Jeßus > wrote:
> > .....
> > Just thought some of you might have roasting veggies down to a fine
> > art - I'd like to hear about *your* favourite way to roast veggies...
> > if you have one, that is
>
> The first regetable I roasted, and still my favorite, was a big
> onion. Pull off just any loose skin, stand upright on a pan lined
> with foil, bake at 400F until soft all the way through.. Slit the
> top, add a pat of butter or sour cream, scoop the onion out of the
> skin. Couldn't be simpler and complements the widest range of meats.
>
> You can get fancier. Slice big red or yellow onions into at least 1/2-
> inch thick rounds. Separate into rings and toss lightly wih s&p,
> dried sage, olive oil and a little bit of vinegar (red wine or
> inexpensive balsamic). Lightly oil a baking/gratin dish add the
> onion, cover, and bake at 375F for 30 minutes. Uncover, stir, cover
> and bake for another 15 minutes. Uncover, stir, leave uncovered and
> bake for a final 15 minutes. They should be done, with a nicely
> reduced syrupy liquid. Mound in a bowl and garnish with chopped
> parsley. -aem

That sounds marvelous! I'd probably mix it with other veggies as a
serious compliment or dump them on top of some meat. Maybe with sliced
mushrooms.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Mark Thorson > wrote:

> aem wrote:
> >
> > The first regetable I roasted, and still my favorite, was a big
> > onion. Pull off just any loose skin, stand upright on a pan lined
> > with foil, bake at 400F until soft all the way through.. Slit the
> > top, add a pat of butter or sour cream, scoop the onion out of the
> > skin. Couldn't be simpler and complements the widest range of meats.
>
> The only vegetable I ever roasted in quantity
> was Roma tomatoes. Just halve them, put them
> under the broiler, and blast away until they
> have a black crust. They were good for a lot
> of things. It enhances the flavor to both
> char them and bake off a lot of water.
>
> I did onions too, but the tomatoes are what
> really benefitted from this treatment.

Kinda like sun dried tomatoes?

Om -> curious
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Omelet wrote:
>
> In article >,
> Mark Thorson > wrote:
> >
> > The only vegetable I ever roasted in quantity
> > was Roma tomatoes. Just halve them, put them
> > under the broiler, and blast away until they
> > have a black crust. They were good for a lot
> > of things. It enhances the flavor to both
> > char them and bake off a lot of water.
> >
> > I did onions too, but the tomatoes are what
> > really benefitted from this treatment.
>
> Kinda like sun dried tomatoes?
>
> Om -> curious

A little, but they were full of caramelized juice,
which gave them more flavor than simple drying.
Also, they weren't leathery like the dried things.
They still retained much more moisture than dried.

In article >,
Mark Thorson > wrote:

> Omelet wrote:
> >
> > In article >,
> > Mark Thorson > wrote:
> > >
> > > The only vegetable I ever roasted in quantity
> > > was Roma tomatoes. Just halve them, put them
> > > under the broiler, and blast away until they
> > > have a black crust. They were good for a lot
> > > of things. It enhances the flavor to both
> > > char them and bake off a lot of water.
> > >
> > > I did onions too, but the tomatoes are what
> > > really benefitted from this treatment.
> >
> > Kinda like sun dried tomatoes?
> >
> > Om -> curious
>
> A little, but they were full of caramelized juice,
> which gave them more flavor than simple drying.
> Also, they weren't leathery like the dried things.
> They still retained much more moisture than dried.

Interesting! Caramelized tomato sounds tasty. Thanks for the idea!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Wed, 26 May 2010 16:43:09 -0500, Omelet >
wrote:

> In article >,
> Mark Thorson > wrote:
>
> > Omelet wrote:
> > >
> > > In article >,
> > > Mark Thorson > wrote:
> > > >
> > > > The only vegetable I ever roasted in quantity
> > > > was Roma tomatoes. Just halve them, put them
> > > > under the broiler, and blast away until they
> > > > have a black crust. They were good for a lot
> > > > of things. It enhances the flavor to both
> > > > char them and bake off a lot of water.
> > > >
> > > > I did onions too, but the tomatoes are what
> > > > really benefitted from this treatment.
> > >
> > > Kinda like sun dried tomatoes?
> > >
> > > Om -> curious
> >
> > A little, but they were full of caramelized juice,
> > which gave them more flavor than simple drying.
> > Also, they weren't leathery like the dried things.
> > They still retained much more moisture than dried.
>
> Interesting! Caramelized tomato sounds tasty. Thanks for the idea!

I don't call a black crust "caramelized", put them in the oven on
very low heat for a couple of hours and they will dry w/o blackening.

--
Forget the health food. I need all the preservatives I can get.

On Wed, 26 May 2010 21:27:41 +1200, Miche > wrote:

>In article >,
> Je?us > wrote:
>
>> I've tried a lot of different ideas when roasting poultry and red
>> meat, in a bid to come up with my idea of the 'ultimate' roast. I'm
>> pretty much happy with the method I've developed, although there are
>> still a few ideas I'd like to try.
>>
>> OTOH, I haven't done the same with roast veggies, basically all I do
>> currently is use either butter and/or duck fat, fresh herbs and
>> spices, and sometimes adding some stock at a late stage. That's when
>> theyre in their own tray and not in the same tray as the meat, at
>> least.
>>
>> One thing I plan to try is using balsamic vinegar - aside from that -
>> I have no other ideas as yet.
>>
>> Just thought some of you might have roasting veggies down to a fine
>> art - I'd like to hear about *your* favourite way to roast veggies...
>> if you have one, that is
>
>I keep it simple. Coarse salt, freshly-ground black pepper, maybe some
>rosemary.

Can't go wrong with that combination Miche. I more-or-less do that
now, although I often forget to add herbs - or too lazy to grab the
torch and head out to the garden for the 12th time...

On Wed, 26 May 2010 06:54:37 -0400, Bob Muncie >
wrote:

>On 5/26/2010 1:40 AM, Jeßus wrote:
>> I've tried a lot of different ideas when roasting poultry and red
>> meat, in a bid to come up with my idea of the 'ultimate' roast. I'm
>> pretty much happy with the method I've developed, although there are
>> still a few ideas I'd like to try.
>>
>> OTOH, I haven't done the same with roast veggies, basically all I do
>> currently is use either butter and/or duck fat, fresh herbs and
>> spices, and sometimes adding some stock at a late stage. That's when
>> theyre in their own tray and not in the same tray as the meat, at
>> least.
>>
>> One thing I plan to try is using balsamic vinegar - aside from that -
>> I have no other ideas as yet.
>>
>> Just thought some of you might have roasting veggies down to a fine
>> art - I'd like to hear about *your* favourite way to roast veggies...
>> if you have one, that is
>
>Just about any vegetable combination generally works for me from just
>wedged potatoes, to peppers, muchrooms, and some of green vegetables
>and zucchini sliced or chunked. I typically chop, slice, wedge, or chuck
>all together in a large bowl, drizzle olive oil on them, toss to coat
>then season them. Any seasoning or marinade I would use for roasting
>poultry, I will use for vegetables. lemon juice, rice/white/red wine
>vinegars, most any herbs you would use with poultry. A couple Tbs of soy
>lite, sea salt, and pepper. Toss again to coat.
>
>Typically I do this at the same time I take the meats out to warm
>towards room temperature so the vegetables will marinate for a while
>also hopefully soaking in some of the flavors.
>
>Roast on a sheet pan at 425F for 20 Minutes in a single layer, turn the
>veggies so others sides roast and to help prevent sticking. I also have
>a large perforated non-stick pan that looks like a pizza pan that I use
>to grill even small vegetables on when grilling outside.

I like the idea of using a shallow pan Bob, as well as the different
vinegars and lemon juice. I've been increasingly using either fresh or
preserved lemons lately - seems as though lemon improves just about
everything... well, almost everything anyway . I might try a bit of
soy as well, will add it to my list of things to try. Thanks for your
ideas Bob.

On Wed, 26 May 2010 09:27:51 -0700, Ranee at Arabian Knits
> wrote:

>In article >,
> Je?us > wrote:
>
>> Just thought some of you might have roasting veggies down to a fine
>> art - I'd like to hear about *your* favourite way to roast veggies...
>> if you have one, that is
>
> I don't know about fine art, but I drizzle with fat and toss the
>veggies with some salt and pepper and an herb or two and roast at high
>heat.

Sounds good Ranee, and I wouldn't be concerned with 'fine art' anyway.
Besides, my presentation skills suck IMO

Dinner tonight - am having a go at a beef Ragu tonight, based on this
recipe: www.grouprecipes.com/526/rich-beef-ragu.html

On Wed, 26 May 2010 12:27:06 -0700 (PDT), aem >
wrote:

>On May 25, 10:40 pm, Jeßus > wrote:
>> .....
>> Just thought some of you might have roasting veggies down to a fine
>> art - I'd like to hear about *your* favourite way to roast veggies...
>> if you have one, that is
>
>The first regetable I roasted, and still my favorite, was a big
>onion. Pull off just any loose skin, stand upright on a pan lined
>with foil, bake at 400F until soft all the way through.. Slit the
>top, add a pat of butter or sour cream, scoop the onion out of the
>skin. Couldn't be simpler and complements the widest range of meats.

I totally agree. I love roasted onions, also whole garlic as well.
Comes out so sweet and delectable! Lately I've been using 'pickling'
onions in a lot of things, roasts included.

>You can get fancier. Slice big red or yellow onions into at least 1/2-
>inch thick rounds. Separate into rings and toss lightly wih s&p,
>dried sage, olive oil and a little bit of vinegar (red wine or
>inexpensive balsamic). Lightly oil a baking/gratin dish add the
>onion, cover, and bake at 375F for 30 minutes. Uncover, stir, cover
>and bake for another 15 minutes. Uncover, stir, leave uncovered and
>bake for a final 15 minutes. They should be done, with a nicely
>reduced syrupy liquid. Mound in a bowl and garnish with chopped
>parsley. -aem

Wow. I'm going to try this one aem, it sounds delicious, thanks!

On Wed, 26 May 2010 12:49:51 -0700, Ranée at Arabian Knits
> wrote:

>In article
>,
> aem > wrote:
>
>> The first regetable I roasted, and still my favorite, was a big
>> onion. Pull off just any loose skin, stand upright on a pan lined
>> with foil, bake at 400F until soft all the way through.. Slit the
>> top, add a pat of butter or sour cream, scoop the onion out of the
>> skin. Couldn't be simpler and complements the widest range of meats.
>
> I don't think I've ever roasted and eaten a whole onion like that. I
>do like to add onion wedges to roast squash wedges and serve it as a
>side dish.

Pickling onions work well if you don't want a whole large onion.
>

On Wed, 26 May 2010 12:27:06 -0700 (PDT), aem wrote:

> On May 25, 10:40 pm, Jeßus > wrote:
>> .....
>> Just thought some of you might have roasting veggies down to a fine
>> art - I'd like to hear about *your* favourite way to roast veggies...
>> if you have one, that is
>
> The first regetable I roasted, and still my favorite, was a big
> onion. Pull off just any loose skin, stand upright on a pan lined
> with foil, bake at 400F until soft all the way through.. Slit the
> top, add a pat of butter or sour cream, scoop the onion out of the
> skin. Couldn't be simpler and complements the widest range of meats.
>
> You can get fancier. Slice big red or yellow onions into at least 1/2-
> inch thick rounds. Separate into rings and toss lightly wih s&p,
> dried sage, olive oil and a little bit of vinegar (red wine or
> inexpensive balsamic). Lightly oil a baking/gratin dish add the
> onion, cover, and bake at 375F for 30 minutes. Uncover, stir, cover
> and bake for another 15 minutes. Uncover, stir, leave uncovered and
> bake for a final 15 minutes. They should be done, with a nicely
> reduced syrupy liquid. Mound in a bowl and garnish with chopped
> parsley. -aem

i saved this, aem. thanks.

your pal,
blake

blake murphy wrote:
> On Wed, 26 May 2010 12:27:06 -0700 (PDT), aem wrote:
>
>
>>On May 25, 10:40 pm, Jeßus > wrote:
>>
>>>.....
>>>Just thought some of you might have roasting veggies down to a fine
>>>art - I'd like to hear about *your* favourite way to roast veggies...
>>>if you have one, that is
>>
>>The first regetable I roasted, and still my favorite, was a big
>>onion. Pull off just any loose skin, stand upright on a pan lined
>>with foil, bake at 400F until soft all the way through.. Slit the
>>top, add a pat of butter or sour cream, scoop the onion out of the
>>skin. Couldn't be simpler and complements the widest range of meats.
>>
>>You can get fancier. Slice big red or yellow onions into at least 1/2-
>>inch thick rounds. Separate into rings and toss lightly wih s&p,
>>dried sage, olive oil and a little bit of vinegar (red wine or
>>inexpensive balsamic). Lightly oil a baking/gratin dish add the
>>onion, cover, and bake at 375F for 30 minutes. Uncover, stir, cover
>>and bake for another 15 minutes. Uncover, stir, leave uncovered and
>>bake for a final 15 minutes. They should be done, with a nicely
>>reduced syrupy liquid. Mound in a bowl and garnish with chopped
>>parsley. -aem
>
>
> i saved this, aem. thanks.
>
> your pal,
> blake

I make stuffed onions for the elderly relative once or twice a month,
just like stuffed bell peppers but using a big onion rather than a bell
pepper.

THe stuffing's can be meat or veggie/bread based, mashed potatoes
seasoned with garlic and a a bit of diced ham is nice. An herbed bread
stuffing flavored with a bit of anchovy paste is nice.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

In article >,
"Mr. Joseph Littleshoes Esq." > wrote:

> I make stuffed onions for the elderly relative once or twice a month,
> just like stuffed bell peppers but using a big onion rather than a bell
> pepper.
>
> THe stuffing's can be meat or veggie/bread based, mashed potatoes
> seasoned with garlic and a a bit of diced ham is nice. An herbed bread
> stuffing flavored with a bit of anchovy paste is nice.

I must try this.
Thanks for the idea!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Wed, 26 May 2010 21:27:41 +1200, Miche > wrote:

>In article >,
> Je?us > wrote:
>
>> Just thought some of you might have roasting veggies down to a fine
>> art - I'd like to hear about *your* favourite way to roast veggies...
>> if you have one, that is
>
>I keep it simple. Coarse salt, freshly-ground black pepper, maybe some
>rosemary.
>
>Miche

Same here (we're talking *fresh* rosemary, right?). And olive oil of
course!
No broth or other liquid - it would basically parboil them.

Nathalie in Switzerland

In article >,
Jeßus > wrote:
>I've tried a lot of different ideas when roasting poultry and red
>meat, in a bid to come up with my idea of the 'ultimate' roast. I'm
>pretty much happy with the method I've developed, although there are
>still a few ideas I'd like to try.
>
>OTOH, I haven't done the same with roast veggies, basically all I do
>currently is use either butter and/or duck fat, fresh herbs and
>spices, and sometimes adding some stock at a late stage. That's when
>theyre in their own tray and not in the same tray as the meat, at
>least.
>
>One thing I plan to try is using balsamic vinegar - aside from that -
>I have no other ideas as yet.
>
>Just thought some of you might have roasting veggies down to a fine
>art - I'd like to hear about *your* favourite way to roast veggies...
>if you have one, that is

Again, not a fine art, but I'm roasting veggies more and more.

I usually drizzle on a little olive oil or use TJ's olive oil spray - just
enough to coat, I am not trying to oven fry the veggies - and toss with a
little salt, and maybe some pepper or herbs.

Largeish vegetables or uneven-sized ones benefit from being cut into
reasonably-the-same-sized pieces.

Many vegetables (especially IMO the cruciferous ones) may benefit from the
juice of a lemon or a drizzle of good vinegar at this point. Again, toss
to coat and then lay flat. I always use a solidly-constructed cookie
sheet with sides.

Then they go in a hot oven (400-425 F) until they are done. This is where
a little research or basic food knowledge comes in - e.g. pencil asparagus
take way less time (4 minutes) than cauliflower (20 or so). If you are
doing multiple vegetables, either roast seperately or adjust the piece
size.

Cauliflower went off my "DO NOT WANT" list onto my "YUM YUM YUM" list when
I first roasted it. (Add a lemon to the oil and salt.) I now get
genuinely excited when cauliflower shows up in my farm box, or I find
a deal at one of the local produce palaces and I can eat the whole roasted
head in one evening. N.B. if you end up cutting the florets to size
things, put the cut side down in the pan. YUMMY browny, lemony edges.

Charlotte

--

On Sat, 29 May 2010 19:47:17 +0000 (UTC), Charlotte L. Blackmer wrote:

>
> Cauliflower went off my "DO NOT WANT" list onto my "YUM YUM YUM" list when
> I first roasted it. (Add a lemon to the oil and salt.) I now get
> genuinely excited when cauliflower shows up in my farm box, or I find
> a deal at one of the local produce palaces and I can eat the whole roasted
> head in one evening. N.B. if you end up cutting the florets to size
> things, put the cut side down in the pan. YUMMY browny, lemony edges.
>
> Charlotte

has anyone tried roasting frozen cauliflower? other frozen vegetables?

your pal,
blake

On Sun, 30 May 2010 10:08:06 -0400, blake murphy
> wrote:

> has anyone tried roasting frozen cauliflower? other frozen vegetables?

Sorry, no experience with frozen.

--
Forget the health food. I need all the preservatives I can get.

sf > wrote:

>On Sun, 30 May 2010 10:08:06 -0400, blake murphy

>> has anyone tried roasting frozen cauliflower? other frozen vegetables?

>Sorry, no experience with frozen.

I believe in the distant past I roasted frozen Brussels sprouts.

I forget how they turned out, but eventually concluded I like my
Brussels sprouts sauteed (some other crucifers I prefer sauteeded
include red cabbage, and rapini/brocollini).

Cauiflower I usually steam. But roasted with curry seasonings is
not bad. I don't see why you can't start with frozen.

S.

On Sat, 29 May 2010 12:26:33 +0200, Nathalie Chiva
<Nathaliedotchivaatgmail.remove.com> wrote:

>On Wed, 26 May 2010 21:27:41 +1200, Miche > wrote:
>
>>In article >,
>> Je?us > wrote:
>>
>>> Just thought some of you might have roasting veggies down to a fine
>>> art - I'd like to hear about *your* favourite way to roast veggies...
>>> if you have one, that is
>>
>>I keep it simple. Coarse salt, freshly-ground black pepper, maybe some
>>rosemary.
>>
>>Miche
>
>Same here (we're talking *fresh* rosemary, right?). And olive oil of
>course!
>No broth or other liquid - it would basically parboil them.

I've been adding stock to mine - but only a relatively small quantity
and only towards the end of roasting. The veggies don't seem adversely
affected doing it this way.

Fresh Rosemary seems to work with nearly anything roasted

On Sat, 29 May 2010 19:47:17 +0000 (UTC),
(Charlotte L. Blackmer) wrote:

>In article >,
>Jeßus > wrote:
>>I've tried a lot of different ideas when roasting poultry and red
>>meat, in a bid to come up with my idea of the 'ultimate' roast. I'm
>>pretty much happy with the method I've developed, although there are
>>still a few ideas I'd like to try.
>>
>>OTOH, I haven't done the same with roast veggies, basically all I do
>>currently is use either butter and/or duck fat, fresh herbs and
>>spices, and sometimes adding some stock at a late stage. That's when
>>theyre in their own tray and not in the same tray as the meat, at
>>least.
>>
>>One thing I plan to try is using balsamic vinegar - aside from that -
>>I have no other ideas as yet.
>>
>>Just thought some of you might have roasting veggies down to a fine
>>art - I'd like to hear about *your* favourite way to roast veggies...
>>if you have one, that is
>
>Again, not a fine art, but I'm roasting veggies more and more.
>
>I usually drizzle on a little olive oil or use TJ's olive oil spray - just
>enough to coat, I am not trying to oven fry the veggies - and toss with a
>little salt, and maybe some pepper or herbs.

I used to use olive oil but for a long time now I've tended to use
butter. Or more recently duck fat... or a combination of butter and
duck fat, with fresh herbs and spices mixed in (which is usually the
excess mix I use when roasting poultry).

I'm unconcerned about saturated fats myself - as long as they come
from animals raised and fed on a natural diet. But I'll have to try
using just olive oil again, and see what difference it makes.

>Largeish vegetables or uneven-sized ones benefit from being cut into
>reasonably-the-same-sized pieces.

Agreed.

>Many vegetables (especially IMO the cruciferous ones) may benefit from the
>juice of a lemon or a drizzle of good vinegar at this point. Again, toss
>to coat and then lay flat. I always use a solidly-constructed cookie
>sheet with sides.

Lemon is good. I'm really beginning to appreciate now just *how* good
it is in a wide variety of dishes. That includes preserved lemons.

>Then they go in a hot oven (400-425 F) until they are done. This is where
>a little research or basic food knowledge comes in - e.g. pencil asparagus
>take way less time (4 minutes) than cauliflower (20 or so). If you are
>doing multiple vegetables, either roast seperately or adjust the piece
>size.
>
>Cauliflower went off my "DO NOT WANT" list onto my "YUM YUM YUM" list when
>I first roasted it. (Add a lemon to the oil and salt.) I now get
>genuinely excited when cauliflower shows up in my farm box, or I find
>a deal at one of the local produce palaces and I can eat the whole roasted
>head in one evening. N.B. if you end up cutting the florets to size
>things, put the cut side down in the pan. YUMMY browny, lemony edges.

Interesting! I have to say, I find cauliflower to be somewhat bland
and boring. Seems like you did as well - so your recommendation to try
roasting it is something I must try. Thanks

On Wed, 02 Jun 2010 14:12:12 +1000, Jeßus > wrote:

> Fresh Rosemary seems to work with nearly anything roasted

come to think of it, you're right!

--
Forget the health food. I need all the preservatives I can get.

On Wed, 02 Jun 2010 14:23:29 +1000, Jeßus > wrote:

>Interesting! I have to say, I find cauliflower to be somewhat bland
>and boring. Seems like you did as well - so your recommendation to try
>roasting it is something I must try. Thanks

I will second that recommendation.

Christine

Ranée at Arabian Knits > wrote:

[ cauliflower ]

> I like it roasted, fried and gratineed. It isn't often that we eat
> it just steamed or plain in any other way.

I haven't tried frying it[*]. I have tried sauteeing it, and
find that unlike many other crucifers (broccoli/ini, cabbage, etc.)
it just doesn't sautee up that well. At least when I've tried.

So, we usually just steam it.

Steve
[*] I rarely fry anything, and usually then it is pan-fried fish.

In article
<arabianknits-9A634C.22130301062010@reserved-multicast-range-NOT-delegat
ed.example.com>,
Ranée at Arabian Knits > wrote:

> In article >,
> Jeßus > wrote:
>
> > Interesting! I have to say, I find cauliflower to be somewhat bland
> > and boring. Seems like you did as well - so your recommendation to try
> > roasting it is something I must try. Thanks
>
> I like it roasted, fried and gratineed. It isn't often that we eat
> it just steamed or plain in any other way.

We like it pretty well just steamed. With cheese sauce on it.

--
Dan Abel
Petaluma, California USA

On Tue, 01 Jun 2010 21:30:01 -0700, sf > wrote:

>On Wed, 02 Jun 2010 14:12:12 +1000, Jeßus > wrote:
>
>> Fresh Rosemary seems to work with nearly anything roasted
>
>come to think of it, you're right!

There's bound to be exceptions... but can't think of any at the
moment.

On Tue, 01 Jun 2010 22:30:05 -0600, Christine Dabney
> wrote:

>On Wed, 02 Jun 2010 14:23:29 +1000, Jeßus > wrote:
>
>>Interesting! I have to say, I find cauliflower to be somewhat bland
>>and boring. Seems like you did as well - so your recommendation to try
>>roasting it is something I must try. Thanks
>
>I will second that recommendation.

Noted, and thanks Christine.

On Tue, 01 Jun 2010 22:13:03 -0700, Ranée at Arabian Knits
> wrote:

>In article >,
> Jeßus > wrote:
>
>> Interesting! I have to say, I find cauliflower to be somewhat bland
>> and boring. Seems like you did as well - so your recommendation to try
>> roasting it is something I must try. Thanks
>
> I like it roasted, fried and gratineed. It isn't often that we eat
> it just steamed or plain in any other way.

Just remembered, I used to make cauliflower bake many years ago, but
was rarely 100% happy with the way it came out. I'm sure that was more
to do with my slap-dash technique than with the dish itself though

Anyway, roasting or frying some cauli is on the agenda here in the
near future... cheers.

Jeßus wrote:
> On Tue, 01 Jun 2010 22:13:03 -0700, Ranée at Arabian Knits
> > wrote:
>
>
>>In article >,
>>Jeßus > wrote:
>>
>>
>>>Interesting! I have to say, I find cauliflower to be somewhat bland
>>>and boring. Seems like you did as well - so your recommendation to try
>>>roasting it is something I must try. Thanks
>>
>> I like it roasted, fried and gratineed. It isn't often that we eat
>>it just steamed or plain in any other way.
>
>
> Just remembered, I used to make cauliflower bake many years ago, but
> was rarely 100% happy with the way it came out. I'm sure that was more
> to do with my slap-dash technique than with the dish itself though
>
> Anyway, roasting or frying some cauli is on the agenda here in the
> near future... cheers.

A little bit of garlic and lemon juice and black pepper added to the
butter the florets are sautéed in and you have a very nice dish, steam
or blanch first if desired and then finish in butter, garlic, lemon
juice and freshly ground black pepper, add an extra splash of lemon
juice to each portion just before serving.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/frede

On Thu, 03 Jun 2010 13:42:15 +1000, Jeßus > wrote:

> On Tue, 01 Jun 2010 21:30:01 -0700, sf > wrote:
>
> >On Wed, 02 Jun 2010 14:12:12 +1000, Jeßus > wrote:
> >
> >> Fresh Rosemary seems to work with nearly anything roasted
> >
> >come to think of it, you're right!
>
> There's bound to be exceptions... but can't think of any at the
> moment.

I just roasted broccoli tonight. I used oil (of course) and pepper,
but no rosemary. I wouldn't put it on cauliflower either.

--
Forget the health food. I need all the preservatives I can get.

On Thu, 03 Jun 2010 01:50:55 -0700, sf > wrote:

>On Thu, 03 Jun 2010 13:42:15 +1000, Jeßus > wrote:
>
>> On Tue, 01 Jun 2010 21:30:01 -0700, sf > wrote:
>>
>> >On Wed, 02 Jun 2010 14:12:12 +1000, Jeßus > wrote:
>> >
>> >> Fresh Rosemary seems to work with nearly anything roasted
>> >
>> >come to think of it, you're right!
>>
>> There's bound to be exceptions... but can't think of any at the
>> moment.
>
>I just roasted broccoli tonight. I used oil (of course) and pepper,
>but no rosemary. I wouldn't put it on cauliflower either.

Hmm. So what herbs and/or spices do you think *would* suit cauliflower
- something more subtle than Rosemary (and Sage for that matter) I
guess?

On Wed, 02 Jun 2010 21:54:03 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:

>
>
>Jeßus wrote:
>> On Tue, 01 Jun 2010 22:13:03 -0700, Ranée at Arabian Knits
>> > wrote:
>>
>>
>>>In article >,
>>>Jeßus > wrote:
>>>
>>>
>>>>Interesting! I have to say, I find cauliflower to be somewhat bland
>>>>and boring. Seems like you did as well - so your recommendation to try
>>>>roasting it is something I must try. Thanks
>>>
>>> I like it roasted, fried and gratineed. It isn't often that we eat
>>>it just steamed or plain in any other way.
>>
>>
>> Just remembered, I used to make cauliflower bake many years ago, but
>> was rarely 100% happy with the way it came out. I'm sure that was more
>> to do with my slap-dash technique than with the dish itself though
>>
>> Anyway, roasting or frying some cauli is on the agenda here in the
>> near future... cheers.
>
>A little bit of garlic and lemon juice and black pepper added to the
>butter the florets are sautéed in and you have a very nice dish, steam
>or blanch first if desired and then finish in butter, garlic, lemon
>juice and freshly ground black pepper, add an extra splash of lemon
>juice to each portion just before serving.

I can't see how you could go too far wrong with the above, Joseph.
Sounds good. I might wait a week or so (have enough food 'projects'
planned for this coming week) and experiement with cauliflower.
Cheers.

In article >,
Jeßus > wrote:

> On Thu, 03 Jun 2010 01:50:55 -0700, sf > wrote:
>
> >On Thu, 03 Jun 2010 13:42:15 +1000, Jeßus > wrote:
> >
> >> On Tue, 01 Jun 2010 21:30:01 -0700, sf > wrote:
> >>
> >> >On Wed, 02 Jun 2010 14:12:12 +1000, Jeßus > wrote:
> >> >
> >> >> Fresh Rosemary seems to work with nearly anything roasted
> >> >
> >> >come to think of it, you're right!
> >>
> >> There's bound to be exceptions... but can't think of any at the
> >> moment.
> >
> >I just roasted broccoli tonight. I used oil (of course) and pepper,
> >but no rosemary. I wouldn't put it on cauliflower either.
>
> Hmm. So what herbs and/or spices do you think *would* suit cauliflower
> - something more subtle than Rosemary (and Sage for that matter) I
> guess?

Dill would complement it along with lemon peel and a touch of pepper.
Maybe a single clove of garlic... or not. A light amount of basil as
well.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Jeßus > wrote:

> On Wed, 02 Jun 2010 21:54:03 -0700, "Mr. Joseph Littleshoes Esq."
> > wrote:
>
> >
> >
> >Jeßus wrote:
> >> On Tue, 01 Jun 2010 22:13:03 -0700, Ranée at Arabian Knits
> >> > wrote:
> >>
> >>
> >>>In article >,
> >>>Jeßus > wrote:
> >>>
> >>>
> >>>>Interesting! I have to say, I find cauliflower to be somewhat bland
> >>>>and boring. Seems like you did as well - so your recommendation to try
> >>>>roasting it is something I must try. Thanks
> >>>
> >>> I like it roasted, fried and gratineed. It isn't often that we eat
> >>>it just steamed or plain in any other way.
> >>
> >>
> >> Just remembered, I used to make cauliflower bake many years ago, but
> >> was rarely 100% happy with the way it came out. I'm sure that was more
> >> to do with my slap-dash technique than with the dish itself though
> >>
> >> Anyway, roasting or frying some cauli is on the agenda here in the
> >> near future... cheers.
> >
> >A little bit of garlic and lemon juice and black pepper added to the
> >butter the florets are sautéed in and you have a very nice dish, steam
> >or blanch first if desired and then finish in butter, garlic, lemon
> >juice and freshly ground black pepper, add an extra splash of lemon
> >juice to each portion just before serving.
>
> I can't see how you could go too far wrong with the above, Joseph.
> Sounds good. I might wait a week or so (have enough food 'projects'
> planned for this coming week) and experiement with cauliflower.
> Cheers.

I have a head of cauliflower that dad bought as well. I'll likely steam
it with no flavorings, puree it and make faux whipped spuds out of it
with a light amount of butter, cheese and dill weed. Maybe a smidge of
granulated garlic. :-)

Drag out the Braun stick blender!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omelet wrote:
> In article >,
> Jeßus > wrote:
>
>
>>On Wed, 02 Jun 2010 21:54:03 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:
>>
>>
>>>
>>>Jeßus wrote:
>>>
>>>>On Tue, 01 Jun 2010 22:13:03 -0700, Ranée at Arabian Knits
> wrote:
>>>>
>>>>
>>>>
>>>>>In article >,
>>>>>Jeßus > wrote:
>>>>>
>>>>>
>>>>>
>>>>>>Interesting! I have to say, I find cauliflower to be somewhat bland
>>>>>>and boring. Seems like you did as well - so your recommendation to try
>>>>>>roasting it is something I must try. Thanks
>>>>>
>>>>> I like it roasted, fried and gratineed. It isn't often that we eat
>>>>>it just steamed or plain in any other way.
>>>>
>>>>
>>>>Just remembered, I used to make cauliflower bake many years ago, but
>>>>was rarely 100% happy with the way it came out. I'm sure that was more
>>>>to do with my slap-dash technique than with the dish itself though
>>>>
>>>> Anyway, roasting or frying some cauli is on the agenda here in the
>>>>near future... cheers.
>>>
>>>A little bit of garlic and lemon juice and black pepper added to the
>>>butter the florets are sautéed in and you have a very nice dish, steam
>>>or blanch first if desired and then finish in butter, garlic, lemon
>>>juice and freshly ground black pepper, add an extra splash of lemon
>>>juice to each portion just before serving.
>>
>>I can't see how you could go too far wrong with the above, Joseph.
>>Sounds good. I might wait a week or so (have enough food 'projects'
>>planned for this coming week) and experiement with cauliflower.
>>Cheers.
>
>
> I have a head of cauliflower that dad bought as well. I'll likely steam
> it with no flavorings, puree it and make faux whipped spuds out of it
> with a light amount of butter, cheese and dill weed. Maybe a smidge of
> granulated garlic. :-)
>
> Drag out the Braun stick blender!

Ever try batter dipped, deep fried cauliflower?

Blanch the florets or slices in boiling water, keeping slightly
underdone, then marinate in oil, salt, pepper, parsley, mashed garlic
and lemon juice for 1/2 hour and then drain and dip in a light batter
and deep fry.

Serve on a cloth napkin (or paper towel with a light sprinkling of sea
salt.

One can also do a shallow fry, a dored cauliflower. Again, blanch and
then drain, dry, dip in egg and seasoned flower and finish by sautéing
in butter seasoned with garlic and any other spices one may desire till
the coating is lightly set and golden browned or "gilded", cauliflower dore.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3