Roast-cover

Many thanks to all who took the time to comment. So much fun to read. My able assistant used randomizer to choose the winners. Here they are! Email me your shipping addresses if you read this but I’ll also be in touch via email. Elliott Papineau Carrots! Finished with reduced carrot and orange juice. Tonya I love a mix of roasted sweet potatoes, carrots, yellow onion and brussels sprouts with garlic and olive oil or a salsa/enchilada sauce made by roasted tomatillos, onion, garlic and chili pepper until charred then blending. Depending on what I am doing with the sauce maybe adding in some crema/yogurt to add smooth tang. Rita Connelly i love roasting. Chicken is my favorite. And you. Michael, are one of my favorite food writers. I write about food as well; reviews Read On »

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Roasted-root-vegs

  Two reasons to celebrate today: the publication of the first in my series of technique books, How to Roast, and the end of the Hachette-Amazon book pricing war. Presumably Amazon will no longer hide my books, or those by other authors at Little, Brown or any of the six houses Hachette runs. (They’ve just placed an order, my publisher tells me, so they should have them next week; till then, if you want to purchase do so through indies or B&N links below.) And the way to celebrate is to give away signed copies of the book! I will be giving away FIVE copies to randomly chosen commenters. You must in the comments tell me either your favorite food to roast or, if it is chicken (my fave), what your favorite side dish is to Read On »

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Potato-blog

Beware the cancer lurking within these harmless-looking spuds/iPhoto by Donna The New York Times recently called my attention to the USDA approval of a new genetically modified potato intended to reduce cancer by eliminating acrylamide. What is acrylamide? Here’s a link with lots of other links. It causes cancer in rats and therefore, maybe, in humans? We don’t know for certain. In one of these links a scientist guessed that 3,000 people a year get cancer from acrylamide, though on what he based his guess is, well, anybody’s guess. Here’s a headline I’d like to see in The Onion: Scientist Working to Extinguish Sun in Bold Effort to Eradicate Some Skin Cancers. And here’s my rant line: We fuck with our food at our own peril. The Times dutifully quoted people on both sides of the issue. Doug Read On »

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Stock-Mise-en-place

I’ve posted this before and I’m posting it again earlier this year. Thanksgiving is two weeks from this Thursday so if you have time, make some fresh turkey stock now and freeze it, or make it up to five or six days before Thanksgiving. It may be the most critical element of the Thanksgiving meal—the basis for a great gravy, of course, but it can also moisten the dressing and be used to keep the quick-to-cool sliced breast hot and moist. To make the stock I roast drumsticks, wings, and necks. (I read in the Times that the venerable Jacques Pépin picks the meat off the neck of the turkey and adds it to the gravy. I might try that this year.) Roasting them will give your stock a nice flavor. All that golden-brown roasted skin Read On »

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Eggnog-2009

I am traveling once again, but when I arrive back home I’ll be making my aged eggnog in preparation for the holidays. I hope you enjoy this recipe as much as I do. -MR   Plan ahead! Not long after I began this blog in 2006, I wrote about and made aged eggnog upon reading about it at CHOW. Two years later Donna photographed it. A year after that, we finished the batch. It was a little funky and that was part of its deliciousness. I’m writing about it now so that you can, if you plan ahead, make it this weekend or next, for this holiday season, and the next, and, if you have the discipline, for December 2016. It needs at least 30 days for the aged flavor and for the alcohol to take care Read On »

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