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Many of vegetables, that they are at their very best when they're fresh, new, young and crisp. But oftentimes, we can't get to our veggies before they've lost some of the glowing exuberance that comes from being just off the vine or plant. And so we look for ways to make those bunches of broccoli and heads of cabbage delicious, despite their imperfections.
In the last few days, bloggers all across the internet have been posting recipes for ways to take these fall and winter veggies and make them heart-stoppingly delicious.
The Amateur Gourmet tries out Ina Garten's recipe for roasted broccoli and announces that it's the Best Broccoli of his life. Over at Grub Street, they're featuring the Broccoli and Cheetos dish that Chef Craig Koketsu makes at his New York restaurant, Park Avenue Autumn. Molly of Orangette is making a gratin out of Savoy cabbage and Ree the Pioneer Woman is using her trusty cast iron skillet to prepare a turnip gratin that would be perfect for Thanksgiving. I can't remember the last time vegetables have been quite so tasty!
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11-11-2008 @6:19PM Carey said... They may be making them delicious--but that doesn't mean they are healthy. I love cheetos, but mixing them with cream and putting them on top of broccoli is not a nutritious dish :(
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11-11-2008 @6:42PM Cheryl said... Thanks Marisa,
I'm still grieving the closing of out local farmers' market, but looking forward the the roasted vegetable season.
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11-11-2008 @8:38PM Almost Vegetarian said... I have a Brussels sprouts recipe (a recipe even people who don't like Brussels sprouts like, it is that good!) on my blog so, yes, I see (and applaud) the trend, too. But I do second Carey's comment. It is pointless cooking with all these wonderful vegetables if we are going to ruin all that nutritional goodness with processed foods and the such.
Still, it's good to see we are headed in the right direction.
Cheers!
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11-11-2008 @10:24PM Jason said... Great entry. Agree with the fresh vegetables are the best. Family has a decent size garden that provides us most of our vegetables in the summer and fall.
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