Posts
Which are nice and make my blog look really legit.
But after reading this recent post , by the very talented Marilyn, I realized that you don't always need a full recipe.
Sometimes all you need is a technique, or simply an idea. I have complete faith that given this idea, you will run with it and make something new and exciting.
One such technique is roasting vegetables. Chances are you've done this before, at least with potatoes. And at Thanksgiving, roasted root vegetables are a favorite.
But have you roasted broccoli? Brussels sprouts ? Asparagus? Or cauliflower?
Even avowed vegetable haters have been pleasantly surprised by the yummy caramelized flavor and crispy texture of roasted veggies.
This time of year, asparagus is the best.
Trim the ends from a pound of asparagus and lay it on a rimmed baking sheet. Drizzle with olive oil, sea salt and freshly ground pepper. Roast at 425 degrees until it looks done, about a half hour.
When it comes out of the oven, you can sprinkle on some more sea salt if you like.
You could stop here and serve a delicious side dish.
Or you could go the extra mile.
Make some fresh bread crumbs by grinding just about any kind of bread you have in the house. Stale is good, fresh works too. If you have a baguette or ciabatta from yesterday, you're all set.
Give it a spin in the food processor until you have crumbs.
Then lightly toast the crumbs in a dry skillet set over medium heat. It'll only take about five minutes, at the most.
When they're done, place in a small bowl. Add one or two tablespoons of olive oil (depending on how many crumbs you have). Add about 1/4 cup grated Parmesan or Romano or Asiago cheese.
Mix in some chopped fresh parsley. Or basil. Or oregano.
A little lemon zest is a good thing too. Or not.
Use the bread crumb topping on your roasted vegetables.
On spaghetti or chicken parmesan. As a crunchy topping for a casserole.
What you don't use today, put in the freezer and use another day.
You get the idea. This bread crumb topping is all yours and you can do whatever you want with it.
Just like this blog. It's all mine and I have decided there will be no recipe today.
