little paths so startled

living, decorating, and eating in hattiesburg, mississippi

Posts Tagged ‘recipe

roasted brussels sprouts and cauliflower

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In my last post, I declared dishes that require heating or cooking to be the last thing I’d want in summer.  So here’s me taking that back, because who doesn’t love roasted vegetables?  And especially roasted brussels sprouts?  Yes, running the oven at 400 degrees makes an already-hot kitchen hotter, but at least you don’t have to be in there with it.  I declare this dish to be easy and requiring minimal time in the kitchen with the hot oven: summer friendly!

Because I also love cauliflower, I used this recipe.  I knew it was a winner when I saw the ingredients, especially garlic and balsamic vinegar.  And it’s so easy.  And so good.

A note on oil: this recipe calls for olive oil, and I do love olive oil.  But it’s not necessarily safe to heat olive oil.  Many agree that olive oil should not be heated above medium-high on the stove, but others believe it can become carcinogenic with even less heat and eschew heating it at all.  At any rate, to be safe, canola oil would make a fine swap here.  And don’t hate on (real, pure) canola oil.  It’s from mustard seed, and it’s good for you!  (This from my husband, the plant aficionado.)

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I paired this with a vegan not-steak, but I think there’s probably not much out there this wouldn’t go with.

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What are you eating this summer?

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Written by Ann

June 20, 2013 at 10:09 pm

summertime salsa

with 2 comments

Even though it’s felt like summer here since March, and even though the summer solstice is June 21, I still like think of Memorial Day festivities as the kick-off for summer.  And this means it’s time for summertime salsa.  This is Daniel’s specialty, and it’s different (but fabulous!) every time he makes it.  There are no measurements, and the ingredients and proportions vary, usually depending on what we have around or can find at the store or market.  When we first started making salsa, we followed the Pioneer Woman’s Restaurant Style Salsa recipe, and it is delightful.  Daniel just can’t be encumbered with recipes, and we both agree that taste-testing as we go is way more fun than measuring ingredients.  Furthermore, it’s hard to anticipate the exact heat level of peppers, so it’s always good to leave some room for seasoning at the end.  And, finally, why would we use canned tomatoes and Rotel when we live in Mississippi and can have the real thing?

Daniel says the most important step in making salsa with fresh tomatoes is freezing the tomatoes first.  (This requires a bit of forethought.  Every time we go to the farmer’s market, we stock up on tomatoes and freeze most of them, so we’ll have them when we’re craving summertime salsa in January.)  He washes them and puts several in a Ziploc bag and stows them in the freezer.  Apparently, when tomatoes freeze, their cell membranes burst – and when they thaw, the water begins to come out.  Once they’re at room temperature, Daniel simply punctures the skins with a knife and gently squeezes the water out.  This is crucial step if you want your salsa to be more about tomatoes than water.  And above all, Daniel says, do not use store-bought/hothouse tomatoes.  Use canned tomatoes if you don’t have access to (or time to freeze) fresh-grown tomatoes.

Those well-drained tomatoes provide the perfect texture base for salsa.

I agree with the Pioneer Woman: cilantro is the unsung hero of salsa.

Today’s salsa is comprised of farmer’s market tomatoes, cilantro, onion, garlic, and a couple of peppers from Daniel’s garden.  It’s seasoned with lime juice, organic agave, cumin, a dash of sea salt, red pepper, and freshly ground black pepper and lemon pepper.  He usually starts with everything but the pepper seasonings, which he’ll add in at the end (along with the agave) to achieve a balance of sweet and spicy.

We believe there can never be too much garlic. Our friends may disagree.

Daniel knew these particular garden peppers weren't very hot, so he added a liberal seasoning of freshly grounded black and lemon pepper to the base.

When it’s time to start blending, we pull out the trusty immersion blender.  (Ours is a Cuisinart Smart Stick, and it’s a lot of bang for your buck.  In fact, we don’t own a food processor.  We use the immersion blender for everything from salsa and hummus to smoothies.)

We like to preserve some of the original textures, rather than nuking it into salsa purée, so the immersion blender is ideal for controlling just how much you want to blend.

After that initial blending, Daniel stirs in any additional seasonings to avoid over-blending.

And then comes the best part: taste-testing to adjust and balance the seasonings.  At this point, Daniel is usually focused on the heat.  When the salsa is just for us, we like to make so hot it’s almost painful to eat – but we wouldn’t do that to our friends.  This time, we added a little heat and a little sweet (via agave).

Taste-testing: the best part of homemade salsa.

I’m always wanting to make the salsa hotter during taste-testing, but Daniel reminds me that when the flavors marry, the salsa almost always gets hotter (and better) on its own.  So we make sure to allow at least a few hours for the flavors to work their magic before we serve the salsa.

It's go time, salsa.

Resource note: The serving piece above is The Good Earth Pottery in Mockingbird. 

Written by Ann

May 30, 2011 at 7:09 pm

Posted in eating

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