Roasting Vegetables

Gremolata with Roasted Leg of Lamb

Gremolata is an accompaniment served with savoury dishes. Osso Bucco (cross-cut veal shank) is a Classic Italian dish where Gremolata is used. Gremolata is made from a blend of three very distinct ingredients: fresh garlic, lemon and mint. I like to use Gremolata a bit differently. I make it as an accompaniment in a dish called Gremolata with Roasted Leg of Lamb. The combination of fresh spring mint with fresh garlic and lemon make a very fresh tasty addition to the roasted lamb.

Plated Roasted Leg of Lamb with Gremolata

Ingredients for Gremolata are crushed in a Mortar and Pestle

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How to Make Cauliflower Tabbouleh

By Denise Pare-Watson

The Inspiration of Urbnspice Series

I often make this Super Food Dish called Cauliflower Tabbouleh at the request of my family and friends. It is so delicious! I was inspired by one of my favourite chefs, Jamie Oliver and his Family Super Foods Cookbook. I have adapted his recipe for Herby Jewelled Tabbouleh Rice to accommodate grain free, gluten free and dairy free options by substituting the rice for cauliflower. The cauliflower can be steamed or roasted for this dish, which gives a completely different appearance and flavour. I use the fine shredding blade on a food processor or box grater to turn the steamed or roasted cauliflower into a rice-like product. It literally takes seconds to make an entire bowl of ‘cauliflower rice.’

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Pan Roasted Sweet Potato with Lime

By Denise Pare-Watson

This recipe for Pan Roasted Sweet Potato with Lime is one of our personal family favourite side dishes. We have served it with breakfast with eggs and sausage as well as brunch, lunch or dinner. It is just one of those dishes that seems to fit on any menu plan. We have been known to happily devour the entire dish between the two of us.

What do you think of sweet potatoes? Growing up, sweet potatoes were not something that I remember eating as a child. Nowadays, sweet potatoes – particularly pan or oven roasted sweet potatoes, appear on our table once or twice a week in one way or another. We love them! You must try them simply baked or microwaved, whole, skin on until tender; split open and eaten with a pat of butter, salt and pepper. So delicious! Sweet potatoes are a super food and known as one of the world’s healthiest foods with sources of Vitamin A, C, B6, B3, B1, B2, potassium, fibre and many other healthful properties.

Pan Roasted Diced Sweet Potato with Lime | urbnspice.com

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How To Cut A Butternut Squash

By Denise Pare-Watson

THE CONFIDENT KITCHEN SERIES

Soup Classes seem to include, due to popular demand, a recipe for butternut squash soup. When I send out the initial confirmation for soup classes, I always ask my prospective students if there is any soup in particular that they would like to cover in my class. Butternut Squash Soup is always high on that list. That makes me happy because it is one of my favourite soups. But, first things first. How does a person cut such an unusual looking vegetable? It can be quite intimidating to tackle such a roly-poly vegetable. I am going to show you How To Cut A Butternut Squash.

A beautiful Butternut Squash…

Roasted Tomato Compote

By Denise Pare-Watson

You may recall a post about “thinking outside of the box……or, rings”, and at the time mentioned that perhaps knowing the technique pertaining to how to make Roasted Tomato Compote is a very good thing to know. (Besides, tomatoes are readily available at this time of year).

To tell you the truth, ketchup in our household has considerably lost status in the fridge and on the kitchen table since we started making this condiment.

If you have an abundance of tomatoes, make a point of trying this. You may find yourself making an unexpected trip to the market or grocer to buy tomatoes just for the pure purpose of making this compote.

Arancini served with Roasted Tomato Compote| urbnspice.com

ROASTED TOMATO COMPOTE

CHEF TALK: Any variety of tomato will work, although some varieties, like Roma, are a little drier and roast beautifully. Cherry tomatoes are also wonderful in this compote.

Poached Eggs with Roasted Tomato Compote

ROASTED TOMATO COMPOTE

INGREDIENTS:

1 lb. ripe tomatoes
1/2 onion, diced
2 cloves of garlic, peeled and left whole
Olive oil or vegetable oil
A drizzle of balsamic (optional)
Seasoning (salt and pepper) to taste

METHOD:

Preheat oven to 350°F
Prepare a baking sheet by lining it with parchment paper
Halve the tomatoes, dice the onion and peel the garlic cloves. Place in a stainless steel bowl.
Drizzle the tomatoes, garlic and onion with olive oil and season to taste with salt and pepper.
Place on the baking sheet (place the tomatoes cut side down).
Roast for 15 – 30 minutes, depending on the size of your tomatoes (or until the tomatoes have shrivelled and turned a darker shade of red. The onions will be golden around the edges.
Cool slightly. You should be able to remove the skins from the tomatoes easily by lifting them off of the tomatoes. (Leave the skins on, if you want).
Crush the tomatoes, if you feel it is necessary, however, I tend not to. Just drizzle them with a little balsamic vinegar, if you want, and place the whole lot in a container without handling them too much. Fresh basil or oregano is nice if you have them readily available.
Serve it alongside a poached egg or meat for a simple condiment, or a small plate appetizer such as arancini.

Enjoy!

WHAT ELSE CAN I DO WITH THIS RECIPE?

If you make a little extra Roasted Tomato Compote, serve it as an appetizer on top of crostini and a bit of crumbled goat cheese with a sprinkling of fresh chives. Voila – a beautiful appetizer.

You Might Also Enjoy:

Arancini – Italian Rice Balls

Poached Eggs and Compote

Caramelized Onion Dip

If you give this recipe for Roasted Tomato Compote a try, please leave me a comment below with your feedback.

And you can find me on social media – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

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License Abstract:	You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.