Currently viewing the tag: "vegetables"
2 cups heavy cream
6-8 large, waxy potatoes, peeled and cut into even 1/8-inch thick slices
1 clove garlic, peeled
Salt and fresh ground pepper
Preheat oven to 375. Butter a shallow casserole and set aside. In a large, heavy saucepan, heat the cream to boiling. Add the sliced potatoes and garlic [...]
Continue Reading →Cooking School/ Roasted Vegetables
Roasted vegetables are easy, fancy, and healthy. No matter what you make for dinner, a plate of roasted vegetables is always a good addition.
How to Roast Vegetables
Preheat your oven to the vegetable’s desired temperature (see table below).
Rinse and pat dry your favorite vegetable. Slice or chop your vegetable [...]
Continue Reading →Halloween has passed and Thanksgiving approaches, but who says we have to save sweet potatoes for Thanksgiving? Not I. These are so refreshing as a side to a Sunday roast. Give your regular mashed potatoes a rest and try this dish. You’ll impress everyone and you won’t have any left in the bowl. They are [...]
Continue Reading →One of the great things about loving to cook is the loss of fear in a restaurant. That sentence was wordy, I know, but let me explain myself. I read a lot about food. I crawl into bed with cookbooks (current read is “Vegetarian Cooking for Everyone” by Deborah Madison). I ask everyone who will [...]
Continue Reading →Got a bunch of tomatoes hanging around this time of the year? I’ve got just the thing for you.
Sometimes I get stuck in a rut, and I make the same thing over and over again. This factors in most prominently on Sunday evenings. As we gear up for a new week, we all like [...]
Continue Reading →When we lived in Berkeley, we had a Sunday night tradition. When the weather was just right (90% of the year), we (all of our fellow graduate school neighbors) gathered outside of our apartments and had a beautiful supper during sunset. The salad below was brought by my dearest friend. She just threw it together. [...]
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