February 23, 2010 | Issue 1.1
Welcome to The Kitchenista! Our first newsletter is all about roasting, one of the simplest ways to prepare some of the tastiest foods, and a perfect cooking method for this chilly time of year.
(Roasting, by the way, is basically the same thing as baking - it's cooking food in an oven.)
We can't get enough of roasted vegetables, whether they're crispy, golden fingerling potatoes or the sweetest caramelized carrots and parsnips. Roasting brings out the best qualities in vegetables and requires minimal effort - just wash and trim your veggies, throw them on a baking sheet, toss them with oil and salt, and put them in the oven. That's it! The process is always the same, so once you know to roast, you can cook pretty much any vegetable.
Below, you'll find links to some of our favorite roasting recipes, which feature the best of winter's produce. Serve them alongside fish, chicken, or meat dishes, or even on their own. You'll also find our guide, All About Roasting, which is loaded with helpful tips and should answer all your roasting-related questions. However, you can always contact us for more advice - or any cooking advice, for that matter.
Enjoy!
The Kitchenista
www.thekitchenista.com |
This Week's Recipes |
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Roasted Carrots and Parsnips
Carrots and parsnips become incredibly sweet when you roast them-not to mention addictively crunchy and chewy. Read More... |
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Whole Roasted Carrots
These are the sweetest - and they're incredibly easy to make. Since we keep the carrots whole and unpeeled, there's very little prep to do - just wash the carrots, trim the tops, and you're ready to go. Read More... |
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Crispy Roasted Fingerlings with Fennel Seeds
These are addictively good, and a staple in our kitchen. As the
fingerlings get golden brown and crispy, the garlic cloves caramelize,
becoming incredibly sweet. Read More... |
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