For the love of Produce...

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Replies

  • AnnPT77
    AnnPT77 Posts: 34,166 Member
    @acpgee: What a beautiful dessert, and it sounds so good!

    I'd never heard of miso caramel (backwoods provincial that I am ;) ), but I love miso with my naturally-sweet Winter squash. I see that there are a bunch of recipes online for miso caramel. Is there a particular one you like, or tips you might have?

    Thanks!
  • acpgee
    acpgee Posts: 7,946 Member
    AnnPT77 wrote: »
    @acpgee: What a beautiful dessert, and it sounds so good!

    I'd never heard of miso caramel (backwoods provincial that I am ;) ), but I love miso with my naturally-sweet Winter squash. I see that there are a bunch of recipes online for miso caramel. Is there a particular one you like, or tips you might have?

    Thanks!

    Here's the recipe I used for miso caramel sauce. A bit more intriguing and complex than regular salted caramel. You can use coconut cream to make it vegan and even more asian tasting. That ice cream dessert re-creates something I once ate at a yakitori restaurant. A great way to serve ice cream after an asian meal. We plan to try leftover sauce on pancakes with banana.

    https://food52.com/recipes/18618-miso-caramel
  • acpgee
    acpgee Posts: 7,946 Member
    Thinking of other uses for miso caramel sauce. It would probably be a fantastic replacement for sweeteners in baked bean recipes.
  • janejellyroll
    janejellyroll Posts: 25,763 Member
    @just_Tomek Your food always looks amazing. I'd pay for that dish!
  • mockchoc
    mockchoc Posts: 6,573 Member
    just_Tomek wrote: »
    janejellyroll wrote: »
    @just_Tomek Your food always looks amazing. I'd pay for that dish!

    This is why I never go out to eat. When I go out its for something I have absolutely no clue how to make, nor ingredients available to try :)

    And thank you.
    just_Tomek wrote: »
    janejellyroll wrote: »
    @just_Tomek Your food always looks amazing. I'd pay for that dish!

    This is why I never go out to eat. When I go out its for something I have absolutely no clue how to make, nor ingredients available to try :)

    And thank you.

    Me too! Yum!!! I've not noticed tofu noodles here in Australia. If anyone has seen them let me know where please. I've only seen the plain shirataki ones.
  • acpgee
    acpgee Posts: 7,946 Member
    The smoke detector went off while I was preparing the salad.
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  • mtaratoot
    mtaratoot Posts: 14,221 Member
    I am curious about experiences, preferences, and recommendations for roasting vegetables.

    Do you vary the temperature based on what you're roasting? What guidelines do you use?

    If you have a convection oven, do you prefer to roast with or without the convection? My convection oven allegedly lowers the temperature if you use the fan so you don't have to.

    Or do you choose a different mode for different vegetables?

    As much as I like to cook, I didn't come around to roasting vegetables until maybe three or five years ago. My ex used to make roasted roots, and I was an easy convert. She had a gas oven, non-convection. I have no idea what temperatures she used. She used Pyrex.

    I tend to use sheet pans with parchment paper. I tend to use convection. I tend to mostly set around 425F, irrespective of what I'm roasting. I tend to cut small potatoes into quarters, large potatoes and sweet potatoes into .6 - 1.0 inch pieces (1.5-3 cm). I vary the herbs/spices depending on what I'm cooking. I tried a garnet yam cut in wedges yesterday; I wasn't as impressed as I thought I would be.

    I've been pretty good at timing when I want to do something like broccoli and potatoes in the same oven - just get the spuds cooking five minutes while doing final prep on the broccoli; they come out about the same time and both crispy.

    I'm thinking about roasting some cabbage. It will be a bit of an experiment. I'll make a second pan with potatoes. No reason to cook rice if I've already got a hot oven and a sack of russets and a few red potatoes.

    I love to roast beets. So yum. I haven't roasted rutabaga yet; probably soon. I'm thinking parsnips would be great. What am I missing that I should put on my list next time I venture out to risk contamination and get some fresh produce?

    Sometimes I fill one tray with tempeh. Yum.

    In a few short moths, there will be LOTS of ripe artichokes in the back yard. Reckon I should par-cook them, then slice them in half or quarter, and roast. By then it may be too hot to run the oven, so charcoals may be the method.

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  • mtaratoot
    mtaratoot Posts: 14,221 Member
    The cabbage turned out surprisingly well with my "standard treatment." Took half the cabbage and made wedges about .6" thick. I should have made fewer thicker wedges; next time.

    I flipped them over halfway through; hard to keep 'em together. Very interesting combination of crispy and crunchy and savory. I tossed on some garlic and caraway. Maybe I'll cook the other half tomorrow, and two more potatoes. If I want any more caraway, I will have to brave the grocery, so I'll pick a different flavor unless I find a secret stash. I bet I have one. If not... Maybe dill.

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  • corinasue1143
    corinasue1143 Posts: 7,464 Member
    edited March 2020
    @mtaratoot I’ve just recently started roasting vegetables. I like white potatoes, carrots, cabbage, onions, and I put apples, pears or peaches with them. 400 to 425, no convection. I cut them in bigger pieces than you do. Small potatoes in half, smaller baking sized potatoes in 6 or 8 chunks, apples in 8 to 12 wide slices, cabbage pretty thick.
    I have tried and tried broccoli. I’ve burned it.ive made it raw. But I’ve never made it taste good. I love broccoli. I don’t see how I could make it taste so bad.
    I’ve thought of parsnips, will probably try them someday.
    Yours looks really good!
  • Katmary71
    Katmary71 Posts: 7,066 Member
    mtaratoot wrote: »
    The cabbage turned out surprisingly well with my "standard treatment." Took half the cabbage and made wedges about .6" thick. I should have made fewer thicker wedges; next time.

    I flipped them over halfway through; hard to keep 'em together. Very interesting combination of crispy and crunchy and savory. I tossed on some garlic and caraway. Maybe I'll cook the other half tomorrow, and two more potatoes. If I want any more caraway, I will have to brave the grocery, so I'll pick a different flavor unless I find a secret stash. I bet I have one. If not... Maybe dill.

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    Great idea with the cabbage, I bought one because it was a great price and I'll probably make egg roll in a bowl, if any is left over I'll try roasting it.

    I prefer roasted vegetables for the most part, I don't have a convection oven so that's not a factor, I usually roast 400-425. I love balsamic vinegars on roasted vegetables, I have a cherry balsamic and it's great on brussel sprouts. For Thanksgiving I roasted sweet potato, turnip, carrots, brussel sprouts, onion, mushrooms, pepper, and beets with balsamic, garlic, and some olive oil and fresh herbs. I have an herb garden so I try to use what I can as well as a bunch of spice blends and singles.

    @corinasue1143 Parsnips are great roasted, I'm going to do them with some purple carrots and onions. As far as broccoli it's easy to burn, I used to burn it too so I check it after 10 minutes. I recently followed a recipe for roasting it with a little sesame oil, I usually use olive and it tasted so good I'm on a sesame oil kick now.

  • acpgee
    acpgee Posts: 7,946 Member
    Roasted and grilled vegetables are my favourite. I roast courgette, broccoli, parsnip, squash, tomato. i will have to try cabbage. I use the air fryer at 200C which is essentially a small, well insulated convection oven that doesn't heat up the kitchen in summer.

    I use this site for timing guidelines
    https://www.thekitchn.com/how-to-roast-any-vegetable-101221

    For cherry tomatoes I use this easy recipe from River Cafe Simple. You do need to prick each tomato with a fork to prevent explosions.
    https://zabars.typepad.com/recipes/2018/04/recipe-for-slow-roasted-tomatoes-with-thyme.html

    For sweet root vegetables I sometimes use a glaze with something sweet (honey, maple or pomegranate syrup) something hot (sriracha, sambal or harissa), something acidic (lemon, lime or vinegar) along the spirit of this recipe
    https://www.epicurious.com/recipes/food/views/harissa-and-maple-roasted-carrots-51255090
  • Noreenmarie1234
    Noreenmarie1234 Posts: 7,492 Member
    edited March 2020
    mtaratoot wrote: »
    The cabbage turned out surprisingly well with my "standard treatment." Took half the cabbage and made wedges about .6" thick. I should have made fewer thicker wedges; next time.

    I flipped them over halfway through; hard to keep 'em together. Very interesting combination of crispy and crunchy and savory. I tossed on some garlic and caraway. Maybe I'll cook the other half tomorrow, and two more potatoes. If I want any more caraway, I will have to brave the grocery, so I'll pick a different flavor unless I find a secret stash. I bet I have one. If not... Maybe dill.

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    Wow I need to try cabbage like this! I've never had it cooked but this looks so good.
  • AnnPT77
    AnnPT77 Posts: 34,166 Member
    Another happy veggie roaster here. I don't have much new to add except that

    * by experimentation, I've figured out that I like cabbage better roasted in slices vs. wedges (thought it was harder to control the ratio of cooked interior vs. overcrisped edges), usually about 1/2". They don't fall apart when slicing as much as I would've thought. I usually leave the core in, or wait to cut it out after slicing. (The latter because I love eating the raw core, not because it won't roast well :) ).

    * I'm a sloppy and imprecise cook, generally. If I'm roasting lots of different veg at the same time, I just start cleaning/cutting with the longer-time-roast ones, throw them on the pan into oven when done, start the next veg. I keep each veg in a separate pan region, not mixed. Then I manage desired doneness on the back end. If I want them all hot at the end, I just put the early-out ones back in for the last 5 minutes to reheat. Lazy, sloppy, lazy. ;)

    Sometimes I've tossed a few walnuts in on top of the veggies for the last maybe 10 minutes, since also tasty toasted.

    One of my favorite simple meals is roasted cauliflower, orzo (I now use chickpea orzo for the extra protein), with some home-grated parmesan and salt/black pepper on it. Not very colorful ;) , but so satisfying, to me.
  • mtaratoot
    mtaratoot Posts: 14,221 Member
    @just_Tomek - I like the idea of lining a baking pan with cabbage leaves. I have this crazy idea for stuffing/dressing. Nah. Wouldn't work.

    I cooked the other half of the cabbage, but this time with carrots instead of potatoes.

    @AnnPT77 - I cut slices rather than wedges, but since it had already been cut in half, I ended up with ribbons. Lots of delicious crispy ribbons!

    It looks absolutely AWFUL in the image, but the taste? Well, you can't have any because -- social distancing.

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  • corinasue1143
    corinasue1143 Posts: 7,464 Member
    You see awful. I see flavor. Next time make enough for me too, please.
  • mtaratoot
    mtaratoot Posts: 14,221 Member
    corinasue1143 wrote: »
    You see awful. I see flavor. Next time make enough for me too, please.

    Oh, sorry. I meant the picture looked awful. In person it looked delicious. And it was.
  • Katmary71
    Katmary71 Posts: 7,066 Member
    Cabbage used to be one of the few vegetables I didn't care for aside of in tacos as a kid. I should've known when I fell in love with brussel sprouts that things might've changed! I've been eating red in salads and just bought my first head of green cabbage, a big honker because it needed to be three pounds to get the sale. I'll definitely be checking out this thread for ideas and times to cook it!

    @acpgee Thought of you today, there was an Indian grocery store I'd never noticed on the way home from grocery shopping and I dropped in. Finally found dried peas to sprout! I'll probably make something with them too and the black chickpeas. If any of you need dried beans, legumes, or rice this was a small store and there were a couple aisles of it. No rice, bags of beans, and most bean/legume bulk bins were empty at American grocery stores. People are hoarding those $5 bins of spring greens/baby lettuce, spinach, kale, and bagged lettuce too, I got the last two power green mixes and one of the only heads of lettuce.
  • acpgee
    acpgee Posts: 7,946 Member
    @Katmary71 I am having the same experience with ethnic grocers in London.

    For people confronted with empty mainstream supermarket shelves, I am finding the ethnic grocer's still well stocked. Haven't seen toilet paper for two weeks but the Bangladeshi supermarket had facial tissues today.
  • lemurcat2
    lemurcat2 Posts: 7,885 Member
    mtaratoot wrote: »
    corinasue1143 wrote: »
    You see awful. I see flavor. Next time make enough for me too, please.

    Oh, sorry. I meant the picture looked awful. In person it looked delicious. And it was.

    Yeah, I just can't figure out to do good food photography (and also always forget in the rush to eat). Tomek is great at it.
  • mtaratoot
    mtaratoot Posts: 14,221 Member
    @just_Tomek - Thanks. Yeah, super tasty. Needs no sauce, although a splash of balsamic might really make it pop.

    This is how I have gained 2.5 pounds the last couple weeks. Well, maybe stress was involved, too. And bagels.

    I picked up a couple kind of beets and some sweet potatoes to add to the mix this weekend and next week as well as another head of cabbage and some broccoli. I think the sweet potatoes roast better than the garnet "yams." The waxy potatoes seem to do better than the russets, so maybe I'll just make jacketed potatoes with the russets.

    I have a friend in the organic industry, and there's plenty of fresh produce. I don't want to get too much to make sure it doesn't rot, and I am optimistic I'll still be able to buy it in the coming weeks.
  • Noreenmarie1234
    Noreenmarie1234 Posts: 7,492 Member
    edited March 2020
    mtaratoot wrote: »
    @just_Tomek - I like the idea of lining a baking pan with cabbage leaves. I have this crazy idea for stuffing/dressing. Nah. Wouldn't work.

    I cooked the other half of the cabbage, but this time with carrots instead of potatoes.

    @AnnPT77 - I cut slices rather than wedges, but since it had already been cut in half, I ended up with ribbons. Lots of delicious crispy ribbons!

    It looks absolutely AWFUL in the image, but the taste? Well, you can't have any because -- social distancing.

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    WOW!!!!!!!!!! This looks incredible omg! Did you put anything on it before cooking? You mentioned before just spices?
  • mtaratoot
    mtaratoot Posts: 14,221 Member
    @Noreenmarie1234 - Mostly the same basics as anything I have been roasting, but I do switch up some of the spices/seasonings.

    Always oil. I don't know why, but I used sunflower on the cabbage. I usually use olive.

    Always salt and fresh ground black pepper.

    Usually garlic (typically powder so it sticks to the vegetables, but sometimes a bunch of cloves, too).

    Always some kind of chile. Smoke cayenne is one of my favorites. Sometimes smoked paprika. Sometimes hot cayenne.

    For the cabbage, I added a generous amount of whole caraway seeds. They go really good with cabbage.

    For potatoes, I go cut some rosemary from the yard and chop it up and toss it in.

    I'm wondering what I might experiment with for the sweet potatoes and garnet "yams". For winter squash, sometimes curry powder.
  • mtaratoot
    mtaratoot Posts: 14,221 Member
    just_Tomek wrote: »
    Bake sweet potatoes whole then cut, squeeze and make miso butter. Put a spoon on the flesh, let is all melt in.

    Just equal amount of miso and butter.

    I am pretty sure I've done almost this exact thing or actually EXACTLY this. Umami from the miso. Sweet and starchy from the sweet potato. Fat from the butter. I'd probably add some crushed red chilies.
  • AnnPT77
    AnnPT77 Posts: 34,166 Member
    I'm completely on board with all the miso love showing up in this thread recently, but wish that folks would say what type of miso. Don't be coy, okay? ;)

    For me, mostly white miso with the sweet things like Winter squash, sweet potatoes (still a little umami undertone in it), but the darker misos (Hacho, Mugi, dark, red, whatever names - though there are nuances in there) for more of a full-bore umami and rich (non-sweet) experience.

    Miso is under-appreciated in the US, IMO.
  • mtaratoot
    mtaratoot Posts: 14,221 Member
    I've used red miso for garnet "yams" and white miso for sweet potatoes, unless I'm having a rose wine in which case....

    I think the darker miso is going to give you more flavor to stand up to the more dark colored potatoes; you can go either way for the pale fleshed sweet potatoes depending what flavors you want. Or make a blend.

    It's ALL good with a Willamette Valley Pinot Noir.
  • acpgee
    acpgee Posts: 7,946 Member
    I normally just have white miso in the house. One of my favourite uses is roast aubergine. Cut an aubergine in half and score a diamond pattern deeply without penetrating skin. Coat cut side with a half and half mixture of miso and mirin. Bake 25-30 minutes at 200C. The classic recipes contain honey but just mirin is sweet enough for my taste.
  • lemurcat2
    lemurcat2 Posts: 7,885 Member
    That sounds good, I'll try that when I next get an eggplant.
  • acpgee
    acpgee Posts: 7,946 Member
    Griddled romaine drizzled with ranch.
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  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    purplefizzy wrote: »
    -Sharing the miso ❤️...
    Also, variously:
    -Roasted carrot soup (not usually into carrots, this was great..) topped with shredded fennel & cilantro.
    -Coconut mastery... (pry, don’t cut..)
    -sexy AF cauli. Roasted for dayz.
    -snack dinner, my style. Hummus, Greek yogurt+tahini+spices ‘dip’, roasted radish (honestly I don’t think I like them raw.. I love roasted or daikon spirals in broth.)
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    Love the sexy AF cauli 😉 hehe

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