Friday, May 29, 2015

Roasted Parsnips and Apples


Parsnips, where have you been all my life?  Most people don't have good feelings about root vegetables, but when roasted these are very tasty.  I used sliced leeks instead of the chopped shallots in the version above and it was good.  I found that the recommended roasting time (1 hour at 425 degrees) was too much, resulting in char, though still yummy.  I reduced the time and temperature accordingly in the version below.

When the weather is too hot to turn on the oven, you could also roast these on the grill in a foil packet.  Serve with fish dishes or grilled meats.

Wednesday, May 27, 2015

Amondi Cookies


If you like almonds, you will love these cookies.  They are dense, chewy on the inside and not too sweet with a bit of orange essence and a dusting of powdered sugar.  I like to use a combination of blanched and unblanched almond flour (also called almond meal).

Instead of the plain almonds, I have topped these with chocolate-covered almonds, pictured above. You could also substitute chocolate chunks, another kind of nut, candied fruit or maybe even a small dollop of jam.  Don't over bake these or they will end up hard throughout when cooled.

Thursday, May 21, 2015

Rosemary Spiced Nuts



These spiced nuts make a great snack.  I like to use unsalted and untoasted nuts, but if those cannot be found salted toasted nuts can be used; just cut the amount of salt and time in the oven.  (Trader Joes has a wide selection of nuts at reasonable prices.)  Consider doubling the recipe: a jar of Rosemary Spiced Nuts makes a very special gift!

Tuesday, May 12, 2015

Arugula Pancetta Salad


This is an easy weekday salad.  It's not often that I put meat in a salad, but I tried it here and it was pretty good.  Arugula can be too peppery for some, if so I recommend substituting spinach for some or all of the greens.  And if you fail to plan ahead and don't have cherry tomatoes on hand, feel free to improvise as I did above, using apples instead of tomatoes.