HOME > Chowhound > Home Cooking >

Discussion

December 2013 Cookbook of the Month, ALL ABOUT ROASTING by Molly Stevens: Vegetables & Fruits

Please use this thread to report on the following chapters from ALL ABOUT ROASTING by Molly Stevens

Vegetables & Fruits, pages 439-537

To post a review of any recipe, please select the appropriate thread below. If you are the first to report on a recipe, please reply to the original post. If a report already exists (please check before posting), please hit the reply box within the original report. This way all of the reports on the same dish will be together.

The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Quick-Roasted Mushrooms with Pine Nuts and Parmesan, Pg. 457

    Loved this!! We used small cremini per the original but small or large portabellos may be used as well. After cleaning the mushrooms - left whole if they're small - melt some butter and drizzle, along with EVOO, over mushrooms in a bowl. Add chopped fresh thyme leaves, and S & P. Toss to coat well. Place in a single layer on a baking sheet, put into a pre-heated 400F oven. Roast about 15 minutes turning once.

    To serve return mushrooms to seasoning bowl, or use another, sprinkle with toasted pine nuts and a grating of Parmigiano.

    Delicious! A good recipe to keep in mind for any number of applications, for example crostini or on toothpicks w cocktails. Anyway, they were a perfect side dish to our Thanksgiving dinner that included obligatory gravy, fresh cranberry sauce with orange and bourbon, braised Brussels sprouts with chestnuts, etc.

    11 Replies
    1. re: Gio

      You have my mouth watering Gio. Canadian Thanksgiving is but a memory, but your menu makes me regret not doubling up this year and doing both a Canadian and American Thanksgiving.

      1. re: Gio

        Do you remember those roasted mushrooms that went into a pasta with chives from 150 Best Recipes? Those were amazing too. It was all I could do not to eat them all while waiting for the pasta to cook. Now I need to try these. The addition of cheese sounds killer good.

        1. re: LulusMom

          I don't remember that one, LLM. I'll have to look in the archives. For this recipe I think many other varieties of mushroom can be used to delicious effect! For milder mushrooms I might use Romano instead of the Parmigiano.

          1. re: Gio

            Thanks for the cheese tip. Here is a link to the mushroom/chive pasta discussion: http://chowhound.chow.com/topics/8206...

            1. re: LulusMom

              Oh that one that I didn't make. LOL I think a riff on both recipes might be: Roasted Mushrooms with Pine Nuts, Scallions or Leeks. I think I might infuse the oil with sauteed scallions or leeks with some garlic instead of making the pesto. It seems to me that the pasta water needs to be heavily salted. I tend to like angel hair lately for some reason. I'd use lots of FGBpepper too.

              I have the 159 recipes book but it's downstairs. Here's the one you're talking about, right?

              http://www.washingtonpost.com/pb/reci...

              1. re: Gio

                That is exactly it! I do think adding pine nuts would add an interesting textural element to the pasta.

                1. re: Gio

                  I love that recipe from 150 best recipes and make it often. It is my go to for a vegetarian main course and is great for vegans as well (if I don't add any cheese.)

                  Can't go wrong with roasted mushrooms!

          2. re: Gio

            Quick Roasted Mushrooms w/ Pine Nuts and Parmesan, pg. 457

            Nothing much to add to Gio's excellent sales pitch above, except she's right, "delicious!"

            1. re: Gio

              Quick-Roasted Mushrooms with Pine Nuts and Parmesan, p. 457

              I hadn't really noticed this recipe before reading Gio's report, but a couple of years ago, I discovered how amazing cremini mushrooms simply roasted whole with garlic and thyme are (hard to stop eating, as LLM says), making this an obvious choice. Because I can't un-know how terrific garlic is in the mix, I had to add a few minced cloves. I otherwise followed the recipe as written, save for cutting the amounts of butter and olive oil by half. Delicious as can be.

              1. re: Gio

                Quick Roasted Mushrooms with Pine Nuts and Parmesan

                Made with the 8 oz. of white button mushrooms I had in the fridge. As she indicated in the recipe lead-in, not the best mushroom for this dish -- results were good, but not outstanding. Garlic would have helped. The toasted pine nuts and Parmesan are wonderful stir-ins that I'll use again with mushrooms prepared stovetop.

                1. re: Gio

                  Quick Roasted Mushrooms

                  Made with a pound of super-fresh creminis from the farmers market, I liked but didn't love this dish. I would have liked the inside of the mushroom to have more seasoning. In general I prefer a sliced/sautéed preparation. I have to say though that my 18-month old, who is not a reliable mushroom eater, loved these.

                2. Roasted Brussels Sprouts with Capers and Lemony Browned Butter

                  I do not have the book, so used this recipe link that BigSal provided
                  http://blog.seattletimes.nwsource.com...
                  Simple recipe of Brussels sprouts doused in some olive oil, s&p then roasted. Finished with butter heated with mustard seeds, capers, lemon juice.

                  As the blogger enthusiastically noted in the write-up, this was a great preparation for Brussels sprouts. I wish that I had made more than one pound. Do use parchment paper to line your roasting tray and you will get all of the sprouts in one piece (plus easy clean up).

                  The only change I made was to roast at a lower temp for longer than the recipe stated because I was roasting them with Molly Stevens' roast chicken, dried apricot & olives (written up on poultry thread). They were still roasted just right.

                   
                  4 Replies
                  1. re: foodcompletesme

                    Thanks for your report, foodcompletesme. This recipe is on my menu for sometime this week and I have much less the amount of Brussels sprouts called for in the original recipe. Thanks for the tip about lining the roasting pan. I'll be sure to follow it.

                      1. re: foodcompletesme

                        Roasted Brussels Sprouts with Capers and Lemony Browned Butter, Pg. 469

                        Excellent recipe indeed and a perfect accompaniment to the roasted chicken w apricots, orange, and olives. Not much to report other than to say we thought the dressing of browned butter sauce at serving time was what gave the sprouts a citrusy spicy complimentary flavor that paired very well with the chicken.

                        Following Foodcompletesme's lead we too roasted the sprouts at the same temperature as the chicken with fine results. Do line the baking sheet before adding the sprouts it does make clean-up so much easier.

                        1. re: foodcompletesme

                          Brussels Sprouts

                          I tried and enjoyed this dish. Nothing to add to other reports except that due to a butter shortfall I could only make a half recipe of the sauce. It was fine that way but would have been better with more.

                        2. Roasted Parsnips with Bacon and Rosemary, p. 516

                          This was great, but I love parsnips. The Mr.'s opinion may be a little less biased and he was quite happy with the combination of sweet parsnips, smoky bacon, and rosemary.

                          To make the parsnips are cut into sticks and tossed with chunks of bacon, chopped rosemary, olive oil, and S&P. I followed her suggestion of lining the baking sheet with parchment paper and cleanup was a breeze. Roast at 375 for 35 minutes, stirring a few times. Then sprinkle on some brown sugar and cider vinegar. We're currently at war with some pantry moths and the brown sugar was a casualty, so I substituted maple sugar instead. Roast for another 5 - 10 minutes and serve.

                          She suggests serving with roast chicken or beef, but I paired with pecan-crusted rockfish and a chardonnay butter sauce. Perhaps not the best pairing, because we both seemed a little more drawn to the parsnips than the relatively mild fish, but a relatively easy dinner none the less.

                          1 Reply
                          1. re: TxnInMtl

                            Roasted Parsnips with Bacon and Rosemary, p. 516.

                            I concur that this is really good--you don't even have to be a devoted parsnips-fan to like it, as was evinced by my family.

                            I also subbed maple syrup for the brown sugar, and in combo with the other flavors (particularly the bacon) the maple syrup was excellent. With the chopped rosemary and the final dash of cider vinegar, the flavors are delicious.

                            The final result was a bit like really good oven-roasted french fries with a sweet-savory flavor. The parsnip "sticks" became browned and crispy on the outside while the insides were tender. LIke TxninMtl, we also served this with some fish filets and they were fine. I would say that this recipe really makes parsnips take center stage.

                          2. Real Roasted Beets, p. 513 and Cumin-Mint Vinaigrette, p.515

                            About the recipe name: MS explains in the head note that, delicious as they are, beets wrapped in foil and roasted are in truth steamed rather than "really" roasted; in this recipe, they're treated like other roasted vegetables, i.e., peeled, chopped, tossed with olive oil, salt, and pepper, then roasted until tender and slightly browned. While peeling and chopping raw beets is certainly more of a PITA (and more hand-staining) than roasting whole first, but the result is really nice, with a bit of that dark caramelized flavor in addition to the usual sweet/earthy flavor.

                            Cumin-Mint Vinaigrette

                            This is a simple little dressing: toasted and lightly crushed cumin seeds, lemon juice, olive oil, S&P, and chopped mint leaves. It works extremely well with the roasted beets, with the cumin adding its dusky, savory notes and the mint giving it a lift of bright flavor. I served this at room temp, and it was a delicious little salad.

                            2 Replies
                            1. re: Caitlin McGrath

                              Real Roasted Beets, p. 513

                              I didn't like these beets as much as my normal steam-roasted beets. This style of roasting really concentrates the sugars in the beets. In fact, they were so sweet out of the roasting pan that I felt I couldn't eat them plain. They were really crying out for a strong hit of salt and acid. I decided to serve them with the Kalamata Viniagrette, made without the anchovy, and I did like the combination.

                              1. re: Westminstress

                                Ottolenghi has steam-roasted orange beet recipe dressed with olives and supremed oranges - very nice.

                            2. Roasted Fennel, Red Onion, and Orange Salad, p. 481

                              Very short ingredient list: fennel, red onion, orange, olive oil, salt and pepper. The fennel is trimmed, halved lengthwise, and the halves are sliced crosswise in 1/4" slices. The red onion is treated likewise. The orange, relieved of its top and bottom, is quartered lengthwise and the quarters are sliced crosswise. It's all tossed with olive oil, salt, and pepper and roasted on a parchment-lined baking sheet, stirring partway through. (I found that, not surprisingly, the fennel and orange slices came apart into their constituent layers as I stirred them up.) After all is tender, the juice from the top and bottom sections of the orange is squeezed over.

                              This was just okay for me. Perfectly edible, but not something I'll likely repeat. I love roasted fennel, love roasted red onions, and the roasted oranges, with their intensified flesh and the hit of bitter from their skins, were interesting - but I didn't enjoy the whole as much as I do the refreshing raw shaved fennel and red onion salads with oranges that I make frequently through the cool months.