Roasted vegetables

December 28, 2012 at 12:38 am (Fall recipes, My brain, Quick weeknight recipe, Root vegetables, Tofu, unrated, Winter recipes)

I wanted to update my post on mixed roasted vegetables, but when I went to look for it I discovered there wasn’t one!  I’ve been roasting vegetables for years, and I have never posted about it?  Wow.  Normally I roast vegetables on a rimmed baking sheet, but today I wanted to try to heal my cast iron dutch oven, and so I decided to roast the vegetables in it instead.  I’ve always thought that a baking sheet (with its low sides) is better when it comes to roasting, because it lets the moisture escape and yields crispier edges.  But my dutch oven roasted veggies turned out great.  Better than normal, I would say.  But I changed a few other things as well, so I can’t really make a direct comparison. Read the rest of this entry »

Permalink 5 Comments

Homemade paneer

December 27, 2012 at 5:29 pm (Cook's Illustrated, Indian, Necessarily nonvegan, unrated)

I’ve tried making paneer before using lemon juice as the curdling agent, and both times my cheese turned out rather crumbly and a bit gritty.  (But maybe I just didn’t drain it under a weight long enough.)  An Indian friend said I should try making it with buttermilk instead.  Then in September Cook’s Illustrated published a paneer recipe that calls for buttermilk, and I finally got around to trying it over the break. Read the rest of this entry »

Permalink Leave a Comment

Roasted delicata squash with quinoa salad

December 27, 2012 at 4:35 pm (C (1 star, edible), Grains, Salads, Vegetable dishes, Website / blog)

I saw delicata squash in Saarbruecken for the first time this year, and was so excited I bought all of them.  But my mom told me that they don’t last as long as other winter squashes with harder skins, so I asked Derek to choose a recipe to use up some of them.  He chose this recipe from a “lighter cooking” section of Food and Wine magazine. Read the rest of this entry »

Permalink 1 Comment