I know, I know… who wants to eat beets? At least, that is what I always thought growing up. Then again, my only experience with them was through a can opener.
ROASTED BRUSSELS SPROUTS
We got hooked on these in California. If you throw in a little pancetta or chopped bacon before roasting, it suddenly becomes a light main. Continue reading “ROASTED BRUSSELS SPROUTS”
ROASTED CARROT STICKS WITH ONION
There are boiled carrots… and there are roasted carrots, and they aren’t even the same vegetable. Continue reading “ROASTED CARROT STICKS WITH ONION”
HARICOTS VERTS WITH PIGNOLI
This dish was inspired by our extended stay at the Westin in Sydney, Australia. The club lounge offered them every morning with breakfast.
Continue reading “HARICOTS VERTS WITH PIGNOLI”
Green veggies ask for a light hand when exposed to heat. Here’s how to do it right… bright green, al dente and delicious. Continue reading “BLANCHED BROCCOLI”
HERBED WHIPPED POTATOES
Our daughter, Jessi, absolutely loves mashed potatoes, and so in June of 2006 she and I set out to create the mashed potatoes of our dreams. She wanted rich, flavorful, indulgent potatoes… I wanted potatoes that managed to taste indulgent, without all the remorse. Continue reading “HERBED WHIPPED POTATOES”