L'Italo-Americano

THURSDAY, NOVEMBER 29, 2012 L'Italo-Americano PAGE 21 with Marsala wine and they were delicious, but I decided to lighten up the recipe a bit and adapted a recipe I found on epicurious.com that uses honey and orange. My carrots were a little larger than I had hoped (about 4-5 inches long) so I blanched them first in boiling water to precook them a bit before roasting them. If you can find small carrots (3-4 inches in length) I'd skip this step. A nice, subtly sweet vegetable WITH HONEY & ORANGE In the past, I've roasted carrots ROASTED BABY CARROTS side dish that would work well with any meat or poultry entree. Ingredients: 1 1/2 Pounds Baby Carrots, inches, blanch them first in a pot of boiling water until they are half cooked, about 5 minutes. Drain the carrots and place on a 2 Tablespoons Liquid Honey Sea Salt Cracked Black Pepper Fresh Thyme Preparation: Preheat oven to 400 degrees F. If carrots are longer than 3 to 4 and toss to coat. Roast the carrots uncovered until they begin to juice and toss the carrots to coat. Cover the tray with foil and roast until tender crisp, about 10 minu- tes. Remove the foil, add the honey foil lined rimmed baking sheet. Add the oil, zest, and orange leaves. Serves 4. GREEN BEANS WITH BLUE CHEESE & TOASTED WALNUTS This green bean recipe is anything but boring, and just a few added ingredients creates a side dish everyone will love. For this dish I like to use lots of Squash of Choice, Peeled, Seeds Removed, And Cut Into Wedges 2 Tablespoons Olive Oil 1/3 Cup Pure Maple Syrup Preparation: Preheat oven to 375 degrees F. Toss your squash wedges with 1 Cooking Pumpkin Or Winter potatoes would be a great side for any roasted meat, poultry, or seafood entree. Ingredients: 1 Pound Small Red Skinned cracked black pepper and toasted walnuts to balance the creaminess of the blue cheese. To toast your walnuts, place them on a baking sheet and bake in 350 degree F oven for about 8 minutes. Ingredients: 1 Pound Green Beans, Trimmed 2 Teaspoons Extra Virgin Olive Oil 1/3 Cup Crumbled Blue Cheese 1/3 Cup Toasted, Chopped Walnuts Sea Salt & Cracked Black Pepper Preparation: Cook the beans in lightly salted the maple syrup, then bake until fork tender, and beginning to brown, about 20 to 25 minutes depending on the squash variety you use. Serve warm or at room tempe- the olive oil and lay them side by side on a foil lined baking sheet. Brush the tops with a little of Parmesan Cheese Salt & Pepper 1 Teaspoon Dried Italian Potatoes 3 Teaspoons Olive Oil 3/4 Cup Panko Breadcrumbs 3 Tablespoons Grated Seasonings Preparation: Preheat oven to 425 degrees F. Spray a baking sheet with olive oil spray. Roasted baby carrots Trimmed & Cleaned 3 Tablespoons Olive Oil 1 Teaspoon Grated Orange Zest 1/3 Cup Freshly Squeezed Orange Juice brown and are tender, 8 to 10 minutes. Transfer carrots to a platter and then add the beans and toss to coat with the oil cooking a minute or two until the beans are warm. Season with salt and add the blue cheese and cook a minute or two, tossing continually, until the cheese begin to melt. Add lots of cracked black pep- water until tender crisp, about 8 to 10 minutes. Drain the beans and place in an ice water bath and cool. Drain well and pat the beans dry with paper towels. In a large pot, heat the olive oil, sprinkle with sea salt, cracked black pepper, and fresh thyme during roasting, you really need to use a hard squash without too much water content. Roasting all vegetables does amazing things to them, bringing out their natural sweetness by caramelizing the sugars within them, but this phe- nomena seems even more accura- te with winter squash. Roasted winter squash is won- PUMPkIN WEDGES For these wedges to hold up per, walnuts and toss. Serve immediately. Serves 4. MAPLE GLAZED ROASTED Maple glazed roasted pumpkin wedges description are delicious as a vegetable side dish, but this pota- to dish uses small red skinned potatoes, and after rubbing them in olive oil they are tossed in a seasoned Parmesan cheese and breadcrumb mix before baking. The finished potatoes are POTATOES WITH BREAD CRUMBS Roasted potatoes of every rature. Serves 4. ROASTED RED SkIN creamy soft inside with a crisp, golden brown exterior. These ters depending on the size and toss in olive oil. In a plastic bag, place the Cut the potatoes in half or quar- crumbs, cheese, salt and pepper, and Italian seasonings, then add the potatoes and toss to coat. Place the potatoes on the prepa- red baking sheet and bake from 20 to 25 minutes until fork ten- der and golden brown, turning the potatoes over halfway throu- gh the baking time. Serve imme- diately. Serves 4. Buon Appetito! Eagle Rock Italian Bakery and Deli & Italian Pastries Wedding Cakes Cannoli • Sfogliatelle Pasticciotti Specilizing in Rum Cakes derful, and for me tastes like can- died vegetables, but brushing it with just a little maple syrup brings it up to an entire new level. Ingredients: (323) 255-8224 (323) 255-8431 Open 8 am - 6 pm Sunday: 9:30 am-1 pm1726 1726 Colorado Blvd. , Los Angeles, CA 90041

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