Posts tagged Roasted at Slashfood

Posts with tag roasted

Pasta with cauliflower and toasted breadcrumbs

Posted Apr 3rd 2008 5:32PM by Ellen Slattery
Filed under: Dinner, Recipes, On the Blogs, Roasting, Comfort Food

You probably won't win any nutrition awards for this meal (its painfully whitish-tan color reminds us that there aren't many rich nutrients hidden in the dish), but no matter - it's still a delicious dinner choice for meat eaters and veggies alike.

The recipe does call for anchovy filets, so simply omit those if you're a vegetarian (unfortunately, though, anchovies are known to produce a certain je ne se quoi in foods that is hard to reproduce). But there's nothing wrong with a simple pasta and cauliflower dish, too.

One of the keys to this recipe is the roasted cauliflower - you cook them until they're just browned, which is sure to bring out their best flavor. And don't forget the parmesan cheese at the end for an added salty kick.

Prosciutto-wrapped and roasted - I'll never eat asparagus another way

Posted Mar 25th 2008 6:00PM by Sarah J. Gim
Filed under: Vegetables, Pork, How To, Meat, Easter

Speaking of asparagus...Most often, asparagus makes its springtime appearance in The Delicious household simply steamed with a little bit of salt and occasionally, in an omelet or frittata.

However, I will never go back to simple steaming of asparagus, nor to hiding them inside a mask of eggs after having them wrapped in slices of prosciutto and roasted. I realize, of course, that this is not a wildly innovative technique, but it is the first time I've done it and tasted it.

Now different recipes call for slightly different methods -- blanching the asparagus first, tossing them with olive oil, etc. -- but there is no need. Just trim the woody ends, wrap 3-4 stems in prosciutto, and roast in a 400 degree oven for about 15 minutes. There's no need for oil since the prosciutto's fat will render onto the baking tray, and the salty meat is enough with the asparagus.

Crispy Chicken Thighs with Rosemary

Posted Jan 19th 2006 3:18PM by Nick Vagnoni
Filed under: Dinner, Poultry, Recipes, How To, Roasting

By far, the most common way I prepare chicken these days is by roasting thighs. I went through a phase where I was doing whole chickens, and there's definitely something satisfying about pulling a whole bird from the oven. But for convenience, cost and flavor, I think that thighs are the way to go. I know some of you may be into the whole boneless, skinless breast thing, but I just find them dry and flavorless. Crisp skin, flecked with coarse salt, cracked pepper and rosemary is where it's at.

Continue reading Crispy Chicken Thighs with Rosemary

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Pasta with cauliflower and toasted breadcrumbs

Prosciutto-wrapped and roasted - I'll never eat asparagus another way

Crispy Chicken Thighs with Rosemary

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