Cookaholics Bulletin Board

KSS,

It's not the carbs, it's that it's a bit "kitchen sink". Zuppa de Farro e Cavalo Nero usually has potatoes or chickpeas, not both. Especially with all those other vegetables. The traditional version of the soup is simpler.

Mary,

Wow, I don't think I should let Kris see that one, she'll be asking for it once a week. What kind of mozzarella are you using? The recipe says "slices", but I buy my mozzarella in little balls. Is this for part-skim firm mozzarella?

All,

Here's a nice one for weeknights, or as a side dish for special meals. I made it tonight and we had it with bread and cheese.

Roasted Root Veggies

Any 3 or more of the below, totalling 4 or 5 lbs:
Small potatoes (new, banana, purple, etc.), scrubbed
Russet potatoes, scrubbed
Parsnips, peeled
Carrots, preferably fat ones, peeled
Golden or chiogga beets, peeled
Turnips, peeled
Rutabaga, peeled
... these should be sliced or diced into small cubes, around 3/4" on a side

(you can also use sweet potato, red radish, diakon radish, or celery root, but judiciously, as they are all very wet compared to the above and can make your dish soggy)

Any one of the following:
3/4 to 1lbs onions, peeled and cut into chunks
5-10 shallots (depending on size), peeled and halved or quartered
3/4 to 1lbs fennel bulb(s), washed and cut into wedges

All of the following:
1 bulb of garlic, cloves smashed and peeled, larger ones cut in half
1/4 cup + 2 tbs olive oil
6 sprigs fresh rosemary, cut into 3-4 pieces each
4-6 bay leaves, pref. fresh, cut in to 3-4 pieces each
coarse grain salt
2 large pyrex baking pans

Heat oven to 450F.

Toss all of the veggies, garlic, rosemary and bay in a large bowl with the 1/4 cup of olive oil. Grease the pyrex pans with the other 2 Tbs. Spread the veggies out in the pans ... they should form a single layer with a little overlap. Make sure the rosemary, garlic and bay leaves are fairly evenly distributed.

Put the pans in the oven for 20 minutes. Take them out and turn over and mix the veggies, being careful not to mash them. Sprinkle with coarse salt. Return to the oven for another 20 minutes. Serve.

Josh, I use the balls too (buffalo... LOVE that stuff). Just a slice as big as you want on the bread. I usually tear the balls apart so I just put some shreds on the bread. I like serving it in pasta bowls. I just realized I haven't had breakfast and should probably not be on this thread as my tummy is rumbling LOUDLY.

Mary

Love buffalo as well, but impossible to get here.

I'm making this tonight...and, like Kris, I think (without even trying) I could eat this once a week.

Amy

I made the Mozzarella Tomato Broth Mary posted, and I'm seriously in love. Will probably do things a little differently next time, but it's wonderful as written.

Amy

Glad you liked it Amy. Phew. Let me know what changes you make. Do try rubbing the bread with a clove of garlic after it is toasted (if you are garlic inclined and,for some reason, I think you may be). You could probably adapt this to other cuisines (crumbled feta, oregano and dill or mint... cilantro and grated cheddar and green chilli... goat cheese, saffron and orange peel???? Just playing here).

Mary

The book arrived today and I know from reading a couple of recipes that I will never use it. So. It's a new book I purchased from a used dealer on Amazon. If anyone wants it they can have it for $5.00. Delivered to your door.
Fitzie

Fitzie,

What cookbook?

Meatless/Almost Meatless Meals

There wasn't one recipe you liked? I think I paid about that, but have made several things from it that we liked. Sorry. It really helped inspire me though.