8 plum tomatoes, quartered ¼ cup balsamic vinegar 1 tablespoon olive oil Salt and freshly ground black pepper, to taste 1. Heat oven to 400 degrees. In a medium bowl, combine all ingredients, and toss to coat tomatoes. 2. Spread mixture on a baking sheet, and transfer to oven. Bake until skins shrivel and tomatoes […]
Winter Squash
January 1, 2009 by 1 Comment
Butternut, acorn, hubbard, turban, kabocha, sweet dumpling, gold nugget, delicate, buttercup, and pumpkin are all fairly similar in taste and texture and can be substituted for one another in most recipes, including soups. (Spaghetti squash–which is also a winter squash–is similar to the others in taste, but has a naturally stringy texture, and therefore is […]
Classic Mashed Potatoes
January 1, 2009 by 1 Comment
There’s nothing more comforting than honest-to-goodness, homemade mashed potatoes, enriched with butter and whole milk. This recipe is a favorite at Foster’s and at my own table, as well. Try them alongside Salmon Cakes with Crunchy Corn Relish or Braised Short Ribs with Roasted Root Vegetable Puree or as a “bed” for Braised Fillet of Beef with Roasted Tomatoes and Mushrooms or Sautéed Soft-Shell Crabs. These creamy mashed potatoes can also be scooped into individual soup bowls, and then topped with hot Chicken, Leek, and Fennel Soup or Fiery Three-Bean Chili.
Grilled Portobello Mushrooms Stuffed with Parmesan Mashed Potatoes
January 1, 2009 by Leave a Comment
This easy, make-ahead dish can be served as a vegetarian main course with a side dish of Balsamic-Roasted Vegetables. Or serve as a side dish for Chicken Breasts Stuffed with Prosciutto and Sun-Dried Tomatoes or Braised Chicken Thighs with Chèvre Stuffing. When choosing portobello mushrooms, look for those that have a pleasant, earthy scent and are firm to the touch. Be sure to check the gills, which should not be wet.
Granny Foster’s Refrigerator Rolls
January 1, 2009 by 3 Comments
This is my grandmother’s recipe for make-ahead yeast rolls. The dough keeps up to 2 weeks in the refrigerator and is extremely versatile. If you love to bake, I highly recommend having this dough on hand for Killer Pecan Sticky Buns, Sticky Orange-Coconut Pinwheels, and Hot Cross Buns with Raisins, Apricots, and Cranberries, as well as for these delicious dinner rolls.
Balsamic-Roasted Vegetables
January 1, 2009 by Leave a Comment
This dish can be made with almost any vegetable, but I try to choose those that require approximately the same amount of cooking, so they can go into and out of the oven at the same time. And, of course, choose your vegetables with the seasons in mind. Balsamic-roasted vegetables can be made several hours in advance and served at room temperature. Try them as a delicious side dish to accompany Roast Pork Tenderloin with Dried Cherries and Rosemary or Braised Chicken Thighs with Chèvre Stuffing. They’re also great as an entrée, served on top of a large platter of rice, couscous, or orzo.