Cooking Well: Orinda News December 2009
Vegetable Cookery: Roasting
As I was thinking about a timely topic for the coming season, I decided to share some pointers about one of my favorite cooking methods for vegetables: Roasting. I have mentioned before that foods, especially vegetables, are only as good as prepared. Roasting transforms vegetables by heightening hidden sweetness and creating depths of flavor by browning and caramelizing (referred to as the Mayard reaction). The complex results are actually simple to produce: vegetables of choice, oil, seasoning and heat. There are some tricks that will help ensure the perfectly roasted vegetable:
1) Roast vegetables of similar densities together (root vegetables for instance), otherwise roast separately2) Higher temperatures are recommended (400˚F – 425˚F) for a shorter period, to ensure proper browning and al dente doneness3) Cut the vegetables into similar sized pieces for uniform cooking time and appearance4) Toss cut vegetables in a large bowl with olive oil making sure the pieces are coated on all sides. Use approximately one tablespoon of oil per pound of vegetables to lightly coat the pieces5) Appreciate the natural flavors of foods by seasoning with just kosher salt and freshly ground black pepper6) Place cut, oiled, seasoned vegetables on a baking sheet(s) (sheet pan with a lip) in a single layer with space around each piece. A crowded pan will not brown properly, but rather will steam and lack crispness7) Check vegetables halfway through roasting time – toss to keep from sticking and redistribute to a single layer – then check and toss very 5 minutes until done8) Vegetables are done when the centers are soft, but firm (al dente) and the outsides are browned and crisp9) Taste and season with additional kosher salt, if necessary. Serve immediately.
I have included one my favorite recipes. The root vegetables are cut uniformly as described above, and I suggest a visit to Berkeley Bowl, as I did recently, where you will discover an unusual collection of colorful and flavor-filled root vegetables and tubers. Serve with freshly prepared basil-mint aioli for a truly unforgettable dish.
For comments, questions or suggestions feel free to contact the Chef, via email: charlie@epicureanexchange.com or visit www.epicureanexchange.com for more information on programs and classes.