Put into 450′-500′ oven after pouring plenty of cider (since you’re out of red wine) over-top of pears in a baking dish. Add a cinnamon stick, and roast 1-1 1/4 hours, basting four times. Add more liquid if it looks like it is going to dry out. Serve with the thickened cider ladled over each pear.
Pears in Red [...]
A mash, thick soup with parmesan on top, or baby food
adapted from Rose Gray and Ruth Rogers’ Italian Easy.
Saute in a pot:
1 small chopped onion and about 4 chopped zucchini for a few minutes in olive oil – just until the onion is translucent and the zucchini is somewhat softened. Add 2 cups of green [...]
Break clean cauliflower (or romanesco) into bite sizes, then toss with olive oil, salt, and pepper. Spread pieces on a sheet tray lined with paper and roast, 425′ for 15 minutes. Turn each pieces over, and roast for another 15 minutes. Top with grated parmesan.
425′ oven, olive oil and some salt and/or thyme, 20-30 minutes.
When they have cooled enough to touch, peel the skins off.
Use for absolutely anything you can think of, including, especially, a salad dressing.
roasted shallot/or cipollini vinaigrette:
a peeled roasted shallot or cipollini onion
a squeeze of lemon juice, a squirt of mustard, the same of honey, a pinch [...]
Puree, say, a can or two cups of cooked, drained,chickpeas along with: a little clove of garlic or shallot, at least 2 T. tahini paste, at least 2 T. olive oil, and juice from one lemon. Use salt and pepper, and any leftover cooking liquid from the beans or water to help the puree become a [...]