Killer, Killer Roasted Root Vegetables...

This Dish is Killer!  And It's Easy!


Tonight I roasted beets, turnips, apples and garlic.
Recipe for four:

6 red, gold or chioggia beets peeled and cut into wedges
6 turnips peeled and cut into wedges
1 large red onion quartered
1 medium size apple cubed
1 whole head of garlic separated and root end trimmed but leave skin on
1 sprig rosemary
3 sprigs lemon thyme
1 stick of butter
1 cup Madeira wine
1 cup chicken or vegetable stock
1 teaspoon each or salt and pepper
1 pinch chili flakes

Turn your oven on to 375*

This dish is flexible you can add carrots, parsnips or whatever else you want to cook.

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First peel the beets and turnips, and cut into wedges and then cut apples in to cubes.   In a roasting pan, place beets, turnips, apples and garlic, and a good drizzle of olive oil and mix with your hands.  Then add all of the ingredients and cover with foil, and place in the oven for 45 minutes to an hour.  This dish is fantastic, you can serve it with meat, fish, rice or quinoa...

Bon Appetit!

Rock Cod with a White Wine Butter Caper Sauce

Don't be afraid of cooking fish -- the secret is having a good, heavy, shallow pan, and having the oil or butter hot!


Recipe for two:
Two 1/3 pound pieces of fresh rock cod, skin removed
A good pinch or two of salt and pepper
1/2 cup all purpose flour
About two tablespoons olive oil for cooking

Sauce:
1/2 cup white wine
1/2 cup vegetable, chicken or fish stock
2 tablespoons capers, rinsed and dried
1 tablespoon butter

With fish already cut, cleaned, floured and seasoned, get your pan and oil nice and hot. Then add the fish, presentation (nice) side down, and shake it back and forth to keep it from sticking. Once it's seared the chances of it sticking are slight.

When it's cooked half way though, turn the fish with a good, wide, steel spatula and cook until it's almost done, then remove from pan, place on an oven plate, and finish in the oven.

Now wipe and/or scrape out your pan so it's free from bits of cooked fish, return pan to high heat. When pan is hot, add wine and cook until liquid is reduced by half, then add the stock and repeat the same steps. When you're happy with the amount of liquid, turn the heat off and add capers and butter, once again shaking the pan back and forth until the sauce has a nice shine. Do not add any heat otherwise the sauce will break.

Bon Appetit!