Simple parmesan-roasted cauliflower

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So, I guess one of my “unofficial” New Year’s resolutions is to eat more fruits and vegetables. I’m usually OK as far as veggies go, but I have a hard time forcing myself to eat fruit when I buy it. So, I bought myself a brand new blender, and I’ve decided to stop eating toast in the mornings, and start drinking smoothies. So far banana and peanut butter is my favorite, with pear, coconut and cashew coming in a close second. For the vegetables, I always have a fridge full of them, but some nights when I get home from work at 7:30, I just can’t bring myself to actually chop/cook/eat them, and prefer making a quick pasta dish instead. So my new plan is to spend my Sunday afternoon prepping my vegetables so they’re ready to go for the week, no excuses! Continue reading

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Brussel’s sprouts and zucchini gratin with Comté and bacon

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Vegetables have probably never been so rich and satisfying. I took the year’s first Brussel’s sprouts, combined them with a nutty brown butter béchamel sauce, crumbled bacon and grated cheese and threw them in the oven. They were so good that we ate half the pan as a main dish and finished off the rest as a side the next day. The veggies keep just a tiny bit of their bitterness, which is quickly overpowered by the creamy goodness that is béchamel. You could throw whatever you have lying around in this gratin, I’m pretty sure you can’t go wrong! Continue reading

Tomato, shallot and bell pepper gratin

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After a summer chocked full of different kinds of gazpacho, I needed a change of pace. The multi-colored and multi-variety tomatoes I found at the market were still amazing and ripe, but the weather was becoming colder and I wanted something warm and inviting, instead of cool and refreshing. I came across a recipe on Food52 that sounded perfect. It was described by one tester as being like a hot panzanella, and I knew then that it was exactly what I needed. Continue reading

Potato and celery root gratin

Wow. I’m still hung over from my late Thanksgiving feast two weeks ago. It was the first time that I’d really cooked a holiday meal for a group of people, so I was hell bent on making it amazing and over-the-top. It was. There were only four of us, and I made way too much food. Two of the dishes were repeats, but the others were brand new recipes that I’d been dying to try.

In France, celery root is quite common, and is often served raw and grated in a light mayonnaise-based sauce. It has a deliciously sweetish flavor that is surprising, and not like anything I’d ever eaten before. A few weeks ago I brought some leftover boeuf bourguignon to work for lunch. I was eating and talking about food with my colleagues as usual, when one of them mentioned that her favorite side dish for the classic French stew was mashed celery root. This opened my eyes to a whole new realm of possibilities using cooked celery root.

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