Roasted Potatoes

IMG_2358When roasting a good cut of meat, roasted potatoes make for a lovely side dish.  Use a good Russet or Yukon Gold potato to get the right texture.  The par-boiling allows for the potatoes to have a bit of pre-cooking before roasting which helps to speed things up, as well it gives us a chance to texturize them a bit to create a nice crust. Continue reading

Roasted Cauliflower with Farfalle

Cauliflower has never held much charm for me.  A little lack lustre, usually served with some overpowering sauce of some sort.  I do like it in Indian dishes, where it seems to have more strength, more depth.  Then I tried roasting it.  Wow. I love roasted cauliflower!  Who knew that that’s all it needed?  Here I serve it with pasta, a bit of crunch and a bit of spice.  Using a whole cauliflower head, it makes a fair amount, but it always gets eaten. Continue reading