Vegetarian Shepherd’s Pie with Potato, Parsnip, Horseradish Puree

4 01 2013
I made this dish last night and it was absolutely delicious. The key was the wonderful soaking liquid from the porcini mushrooms which added a great earthy flavor to the stock. Also the puree of potatoes and parsnip was lighter that just the normal mashed potatoes. Read the rest of this entry »

Variation to the Maple-Ginger Roasted Vegetables

25 02 2010

Another variation to the Maple-Roasted Vegetable recipe is to  omit the pecans, ginger, syrup and nutmeg and toss the vegetables with olive oil, 1 1/2 tsp smoked paprika, 1 1/2 tsp cumin, 1/2 tsp coriander and 1/4 tsp cayenne. Roast for 55 minutes, stirring occasionally, or until tender and browned. Toss the roasted vegetables with some feta cheese and 1 cup of pomegranate seeds. Sound pretty huh?

Maple-Ginger Roasted Vegetables with Pecans

23 02 2010
I just found this recipe which I made at Thanksgiving for a vegetable side dish. It was really delicious and is perfect for a wintertime roasted vegetable dish. I love roasted vegetables. Somehow roasting brings out the earthy characteristic of root vegetables and caramelizes them beautifully. If you prefer, you could roast the same vegetables with fresh sage, thyme and rosemary tossed with olive oil instead of the pecans, ginger and syrup. Read the rest of this entry »