Roasted Potatoes, Done Right - ADAM RAPOPORT

You’d think that roasting potatoes would be like baking them. You turn on the oven, open the door, throw them in, done deal. Except if you did that, you’d end up with half the potatoes stuck to the pan. And if you didn’t first consider temperature and seasoning and the type of potato to use, you might get the kind of wilted, soggy ones you find at a hotel brunch buffet. This recipe takes its cue from cooks in Italy, who typically opt for yellow-fleshed potatoes (like buttery-textured Yukon Golds), peel them, cut them into cubes, toss them in lots of olive oil and salt, and submit them to a well-heated oven. I add fresh rosemary and whole, unpeeled garlic cloves for flavoring—and intoxicating aromas—but it’s not imperative. What’s critical is that you tend to the potatoes. You’ll need to vigorously shake the pan every ten minutes or so and occasionally scrape it with a metal spatula to prevent the potatoes from latching on. Eventually, they’ll form an even, golden crust. They’ll be crunchy on the outside, fluffy within. Serve them immediately and they’ll disappear just as quickly.

Serves four
Ingredients
2 lbs Yukon Gold potatoes
2 big splashes extra-virgin olive oil
2 to 3 teaspoons salt
3 sprigs fresh rosemary, leaves removed and chopped
Whole garlic cloves, unpeeled

Step 1
Preheat oven to 400 degrees.

Step 2
Peel potatoes and cut into evenly sized cubes. In a large bowl, toss cubes with olive oil until coated and season with salt. Add rosemary and as many garlic cloves as you want.

Step 3
Place potatoes on two rimmed cookie sheets so they’re not too crowded. Place in oven. After ten minutes, scrape sheets with a metal spatula and flip potatoes. Repeat step in another 10 minutes. Then shake sheets aggressively every 10 minutes till potatoes are done, which should take about 40 minutes total, depending on how big you cut them. They’ll be golden brown and smell really, really good. Serve.

https://www.yahoo.com/food/how-to-make-crisp-golden-roasted-potatoes-82007174444.html

Savory Broccoli-Cauliflower Roast - Good Housekeeping

Citrus and green olives garnish this simple roasted cauliflower and broccoli side dish, a must-have on the holiday dinner table.

Serves: 12

Total Time: 45 min

Prep Time: 20 min

Oven Temp: 450

Ingredients

• 4 head(s) (1 1/2 pounds each) broccoli, cut into medium florets
• 5 tablespoon(s) extra-virgin olive oil
• Salt
• Pepper
• 2 head(s) (1 1/4 pounds each) cauliflower, cut into medium florets
• 1 orange
• 1 lemon
• 1/4 cup(s) green olives, pitted and thinly sliced
• 1 tablespoon(s) chopped fresh flat-leaf parsley leaves, for garnish

Directions

1. Arrange 2 oven racks in bottom half of oven. Preheat oven to 450 degrees F.
2. On 18- by 12-inch jelly-roll pan, toss broccoli with 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. On another 18- by 12-inch jelly-roll pan, toss cauliflower with 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
3. Roast 30 to 35 minutes or until vegetables are browned and just tender, rotating pans between racks halfway through roasting.
4. Meanwhile, from orange, grate 1/2 teaspoon peel and squeeze 1/4 cup juice into medium bowl. Into same bowl, from lemon, grate 1/4 teaspoon peel and squeeze 2 tablespoons juice. Whisk in 2 tablespoons oil, 1/8 teaspoon salt, and pinch freshly ground black pepper.
5. Arrange broccoli and cauliflower on serving platter. Scatter olives over vegetables. Whisk dressing again and drizzle all over dish. Garnish with parsley.

http://www.goodhousekeeping.com/recipefinder/savory-broccoli-cauliflower-roast-recipe-ghk1211?link=rel&dom=yah_life&src=syn&con=blog_goodhousekeeping&mag=ghk

Toasted portabella mushrooms (edited)

This is a very quick and easy way to cook your mushrooms. I have made them so many times, they can be served with rice, bread, salad...

Makes 3 servings

Ingredients:

• 3 portabella mushrooms, washed and dried.
  

Sauce:

• 2 tablespoons pure maple syrup or equivalent sweetener
• 2 tablespoons olive oil
• 1/8 teaspoon black pepper
• 1/4 teaspoon sea salt
• 1/4 teaspoon oregano (or five-spice powder)
• 1/2 tablespoon low-sodium soy sauce

Steps:

1. Mix the sauce together. Whisk together the ingredients for the sauce.

2. Apply the sauce to the mushrooms. Brush sauce on the top and bottom of each mushroom.

3. Set the toaster oven to dark toast.

4. Lay the mushrooms on a baking pan, stem side up.

5. Toast 4 times.


Can be served with broken rice, pickled carrots, tomato, cucumber and lettuce.


Or as mushroom burger
Or as mushroom sandwich (banh mi chay)

Roasted bean curd roll

1 roll makes about 8 servings

Ingredients:

Outer layer:
1 1/2 pound frozen bean curd sheets
1 tablespoon salt

Sauce for outer layer:
8 tablespoons maple syrup
8 teaspoons olive oil
1/4 teaspoon ground black pepper
2 teaspoons salt
1 teaspoon five-spice powder
2 tablespoons low-salt soy sauce

Stuffing:
2 pounds of assorted ground mushrooms
1 tablespoon oil
1/2 teaspoon salt
1/2 tablespoon maple syrup or equivalent sweetener
1/2 teaspoon five-spiced powder
a dash of black pepper

To wrap:
2 layers of 15x15 banana leaves
30-inch cotton string


Sauce for roasting:

• 2 tablespoons pure maple syrup
• 2 tablespoons olive oil
• 1/8 teaspoon black pepper
• 1 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 tablespoon soy sauce

Steps:
1. Rinse frozen bean curd sheets with warm water 3 times. Marinade the sheets in 1 tbsp salt for 5 minutes. Squeeze out excess water.
2. Combine ingredients for sauce for the outer layer and mix well.
3. Sauté the mushooms.
4. Lay the two banana leaves on top of each other on a flat surface. Spread the bean curd on the banana leaves. Spread the mushroom mixture at the end near you. Wrap tightly into a roll, folding the edges of the banana leaves in as you roll. Tie the roll from top to bottom with a string.
5. Steam for 1 hour. Let cool completely.
6. Unwrap the roll.
7. Combine the sauce for roasting and mix well.
8. Brush the roll with sauce.
9. Fill a baking tray with about 1 cup water, put the roll on the rack, and place the rack on the baking tray.
10. Bake at 350 degrees F. Brush with sauce every 15 minutes. Bake for about 1 hour or until brown.

Roasted eggplant and bell pepper

Makes 4 servings

1 eggplant, sliced
1 bell pepper, sliced

Sauce:
4 tablespoons olive oil
1/8 teaspoon black pepper
4 tablespoons pure maple syrup or equivalent sweetener1/2 tablespoon salt
1/2 tablespoon oregano
1 tablespoon soy sauce

1. Combine ingredients for sauce and mix well.
2. Rub the sauce on each eggplant and pepper slice.
2. Bake at 400 degrees F for 20-25 minutes.
3. Turn on broil. Broil for 10 minutes.
4. Turn eggplant and peppers over. Broil for 5 more minutes.
5. Arrange on a plate and serve.