April 1, 2013 | By Adam Roberts | 9 Comments
Call me a freak, but I get excited about cauliflower. It’s got great texture and, when cooked properly, can yield lots of big flavor. Most often I roast it in the oven or I caramelize it in a pan; not very often do I boil it, but even boiled cauliflower can hold its own.
On Sunday, I was asked to bring a “vegetable side” to Craig’s aunt and uncle’s Easter brunch. I imagine most people, when presented with this request, would make a crowd-pleaser like mashed potatoes or roasted carrots or mashed potatoes with roasted carrots mashed up in there too which actually sounds kind of good but no one really makes that. Me? I went for a cauliflower gratin.
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August 9, 2012 | By Adam Roberts | 0 Comments
There’s salad. There’s pasta sauce. Those are things you can do with heirloom tomatoes in the summertime to make dinner.
But try this: get a loaf of really good bread. Slice the bread thickly and set it aside. Now take an eggplant (preferably purchased from the farmer’s market) and cut it into rings; cut a red heirloom tomato into rings too. Place those rings on a cookie sheet, drizzle with olive oil, salt and pepper…
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November 21, 2011 | By Adam Roberts | 0 Comments
Here’s the thing about serving a beet salad as your first course at Thanksgiving: it’s nutritious enough (beets are healthy!) to justify all of the hedonism that’s to come AND you can serve it with good cheese which, when you think about it, rarely makes an appearance at Thanksgiving. Where else would you serve cheese? With the turkey? With the pecan pie? So starting with a beet salad makes good sense, especially if you buy a cheese like Humboldt Fog (like I did for this salad) or something even bolder like Roquefort.
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