Tag: 101 Cookbooks

Roasted Winter Vegetables with Miso and Harissa

Roasted Winter Vegetables with Miso and Harissa // Serious Crust by Annie Fassler

Make this. Tonight. Now. I don’t care when. But make it. The sooner the better.

I’m not sure when I discovered this recipe on 101 Cookbooks, but it has quickly become a favorite. I imagine you could roast any winter vegetables with miso and harissa and they would be just as wonderful as the potatoes and squash I made. I haven’t tried the full on recipe with the kale yet, but I’m sure I will soon enough. Once I get over these vegetables. My goodness. This recipe is incredibly flavorful, the miso gets beautifully caramelized, and the harissa adds a perfect hint of spice. It’s so comforting but not boring or familiar at all. So make it.

Roasted Winter Vegetables with Miso and Harissa

Note: I bet this would work beautifully with lots of winter vegetables. Sweet potatoes? Turnips? Broccoli? Fennel? Parsnips? Winter squash? Let me know what you try.

Note 2: If you think miso and harissa are some of those ingredients that you’ll use once and never again, you couldn’t be more wrong. The other night Jonah made me this incredible clam miso soup from The Family Meal, and this squash and tofu with miso and molasses is one of my favorites. As for harissa, try adding it to anything for a little heat, especially shakshuka.

Ingredients

1/2 pound fingerling potatoes
3/4 pound delicata squash
1/4 cup olive oil
1/4 cup white miso paste
1 1/2 tsp harissa paste (more if you like spice)

Instructions

Preheat your oven to 400 degrees. If your potatoes are larger, quarter them, half them, or cut them as you choose. You want the pieces to be about the size of your thumb. Half and seed the squash, and slice into 1/2 inch half-moons. Set aside.

In a bowl, whisk together the olive oil, miso, and harissa. Add the vegetables and toss to coat evenly. Spread on a baking sheet, and roast for 25-30 minutes. You want everything to be nicely browned and tender – I recommend tossing the veggies halfway through.

Remove from oven, allow to cool for a few minutes. Good luck not devouring these within minutes.

Weekend Finds 11:10:13

Weekend finds this week are all over the place. But you know what? So am I. I finished up my birthday celebrations this week, had a wonderful time at a blogger event (post coming soon), and have been trying to get used to just living at home for a while without jetting off some place every week. So maybe I’m not all over the place, but right where I’m supposed to be.

1. Oyster Shell Salt Cellars

Weekend Finds // Serious Crust by Annie Fassler
Gold leaf painted oyster shell salt cellars. Photo credit: Design Sponge

I know the DIY for these gold painter oyster shells says “WEDDING” on it, but please. These would be so gorgeous on any table, whether it be for Thanksgiving or just your everyday dinner. Now I just have to find oyster shells…

2. Tips from Isa Chandra Moskowitz

Weekend Finds // Serious Crust by Annie Fassler
Tips from Isa. Photo Credit: The Kitchn

These are some great tips from vegan chef Isa Moskowitz. My favorite? Master 5 recipes – memorize, know them backwards and forwards, and then you can start to riff and improvise.

3. Cardamaro

Weekend Finds // Serious Crust by Annie Fassler
Cardamaro – something to try. Photo Credit: The Kitchn

A wine based amaro, huh? The name tricked me into thinking it had something to do with cardamom. And it doesn’t. But that’s ok. I like wine and I like amaro, so I think I’d like to give this liqueur a shot.

4. Ox Restaurant, PDX

Weekend Finds // Serious Crust by Annie Fassler
The beautiful wonderful Ox. Photo Credit: Portland Monthly Magazine

Jonah took me to Ox for my birthday this week. While the wait was an hour (!), we enjoyed oysters and cocktails next door at Whey Bar while we waited. And when we did finally sit down, the staff (Elaina and Adam in particular) were so welcoming and fun, the food was impeccable (I recommend getting the carrots and the Uruguayan grass-fed ribeye), and the atmosphere was so warm. What a lovely way to celebrate.

5. Eggs poached in white wine from 101 cookbooks

Weekend Finds // Serious Crust by Annie Fassler
Wine poached eggs sound so lovely. Photo Credit: 101 cookbooks

I’m relatively new to the egg poaching game. I’ve done it successfully a few times, but I still don’t think to do it that often. Still, I wonder why I never thought to poach eggs in liquid other than water. This recipe for eggs poached in white wine looks lovely, and her suggestion to use it to top a winter root vegetable gratin sounds heavenly.

6. Chicken stock from Smitten Kitchen

Weekend Finds // Serious Crust by Annie Fassler
Clean and simple chicken stock from Smitten Kitchen. Photo Credit: Smitten Kitchen

I’ll admit, I’m planning on making this easy chicken stock tonight. We’ve had a cold going around our house (Jonah has gotten it, so I know it’s only a matter of time) and I can’t imagine how nice it’ll be to have this waiting for me in the fridge/freezer when I inevitably get a sore throat and the sniffles.

Weekend Finds 9:15:13

With my new job taking up my weekends, I’m having a bit of a hard time getting these weekly roundups to you on Friday But I am going to try harder! That being said, I’m going to start calling them Weekend Finds instead of Friday Finds, so hopefully I feel less guilty writing them on Sunday night.

1. Homemade Milano Cookies

Friday Finds // Serious Crust by Annie Fassler
Homemade Milano Cookies by The Live In Kitchen

When I was younger, my mother loved Milano cookies. We would occasionally have a bag of them in the pantry, and after dinner I would sneak in and eat one… or two… or three. They are probably my favorite cookies for dipping in coffee and tea. This homemade version looks absolutely beautiful.

2. Zucchini overload

Friday Finds // Serious Crust by Annie Fassler
10 different things to do with your bounty of zucchini.

These days, there are those whose gardens are overflowing with gigantic zucchini, and after the 10th batch of zucchini bread, wish they could think of something else to do. Here are 10 other ideas.ย 

3. Squash blossom quesadillas with tomatillo salsa

Friday Finds // Serious Crust by Annie Fassler
Zucchini blossom quesadillas

Speaking of zucchini, if you’ve still got any blossoms left, or some small fruits attached to the blossom, I would certainly jump on this quesadilla train immediately.

4. Personalized Pyrography Cutting Boards

Friday Finds // Serious Crust by Annie Fassler
Wood-burned cutting boards

As soon as I saw this, I was dying over how beautiful and simple it was to make your own personalized wood-burned cutting board. If I have my way, I know what everyone I know will be getting for Chrismakkah. Also, pyrography is an awesome word.

5. Pluot and Poppy Yogurt Bowl

Friday Finds // Serious Crust by Annie Fassler
Pluot Poppy Yogurt Bowl

I am consistently pleasantly surprised at the unique flavor combinations over on 101 cookbooks. She combines foods in a really wonderful way, and this pluot and poppy yogurt bowl is no different. And her photos are so beautiful. Now I just need to go pick up some pluots.

Friday Finds 7:26:13

Another whammy of a week. I’ll tell you more about it when the dust has settled. Who knows when that’ll be. All I know is, sometimes life gives you lemons, and you can’t even see that they’re lemons, you think they’re just these ugly sour things. And even though you know that you could potentially make lemonade out of them, you’re just not quite sure how to go about it, and what recipe to use, or if you should even use a recipe at all. Right now, I’m working on writing my own recipe, I guess. Here’s to hoping it’s delicious. Now, onto the Friday Finds.

1. Green Smoothies

Green Machine Smoothie from What's Gaby Cooking // Friday Finds on Serious Crust, by Annie Fassler
Green Machine Smoothie from What’s Gaby Cooking // Friday Finds

There’s a juice and smoothie cart in Portland called Sip, and it has this smoothie called Tropical Greens that I am so in love with. The thing about Sip is that because it’s all local seasonal organic etc. these smoothies don’t come cheap. So I need to start making my own. This one on What’s Gaby Cooking looks pretty similar to the one I’ve been buying on a regular basis for over a year now. Let’s see if it lives up to its inspiration…

2. Egg Yolk Ravioli

Egg Yolk Ravioli from Licking the Plate // Friday Finds on Serious Crust, by Annie Fassler
Egg Yolk Ravioli from Licking the Plate // Friday Finds

I mean, come on, does that not look like one of the most beautiful things you could eat? First, it’s fresh ravioli. Second, it has a runny egg yolk. Third, there is a MAGICAL RUNNY EGG YOLK INSIDE OF YOUR FRESH RAVIOLI. Find the recipe (and some beautiful photos) over here on Licking the Plate.

3. Avocado and Cajun Seasoning

Yum: avocado with cajun seasoning // Friday Finds on Serious Crust, by Annie Fassler
Yum: avocado with cajun seasoning // Friday Finds

My roommate Carmelle has turned me on to my new favorite snack: half an avocado, sliced, and sprinkled with some King Cajun Cream Seasoning. It’s filling, full of healthy fats, and tastes dang good.

4. Passionfruit Butter

Passion Butter from Cook Republic // Friday Finds on Serious Crust, by Annie Fassler
Passion Butter from Cook Republic // Friday Finds

If I knew where to find fresh passionfruit, I would immediately be so all over this recipeย on Cook Republic (which, if you haven’t discovered yet, get your butt over there). I love citrus curd, and passionfruit is no exception. My sisters and I have always been big fans of the little wrinkly fruit. When my little sister and I spent a month in Vietnam one summer, our host mom found out that Molly really liked passionfruit, and so bought bags of it fresh from the market and would make us fresh squeezed passionfruit juice every morning. Nothing can really compare to that, but this curd looks almost as delicious.

5. Flavor Combination: Saffron and Raspberry

Saffron Raspberries from 101 Cookbooks // Friday Finds on Serious Crust, by Annie Fassler
Saffron Raspberries from 101 Cookbooks // Friday Finds

This recipe on 101 Cookbooks for Saffron Raspberries looks really interesting, and got me thinking about the flavor combination. It’s really intriguing to me, and I’m thinking it might make a good ice cream or something like that… Any ideas on how to combine the two? Savory? Sweet? In a pie? A sauce for chicken? I’d love to try a few possibilities!