I hope you are enjoying the new look of A Nutritionist Eats!
I’ve got some new pages on the way as well!
As I was discussing cooking methods with a chef at camp, I proclaimed my love for roasted vegetables. I’m a simple girl when it comes to vegetables and less is often more in my book – a little olive oil, a touch of salt and roasted to perfection is my ideal vegetable side dish. He told me of a cauliflower dish with herbs and panko and I needed no more convincing.
In my true meal planning fashion, I added the cauliflower to the next weeks menu immediately – it is food like this that I have no patience for waiting to try.
Another simple yet delicious vegetable – something I never need convincing on.
Herbed Cauliflower with Bread Crumbs - 4-6 servings
Pre-heat oven to 375°.
Break up cauliflower into florets. Coat florets with olive oil and coat with herbs and panko.
Bake for about 20-25 minutes.
A topic I’ve been longing to learn more about is wine and of course along with that comes wine and food pairings. While I can easily say that wine is my favorite liquid, I will admit that it is something I don’t know much about. I’ve got books, I’ve got a BF who sold wine for a short stint and yet I can barely determine if something is “oaky” or not. But what I do know? I know that a vinho verde tastes just perfect with peaches & pancetta.
With a short ingredient list and the use of cured pork I was sold on this recipe when I came across it on the Food & Wine website. Although I’m almost convinced you could wrap anything in pancetta and it would turn out delicious.
And until my wine palette is more refined, I’ll just have to stick with what tastes good. I think I can handle that.
Pancetta -Wrapped Peaches from Food & Wine, serves 4 as an appetizer
Roll pancetta in half. Place basil leaf and peach on one end and wrap pancetta around peach. Fasten with a toothpick if necessary.
Coat pan with cooking spray. Heat to medium-high heat. Add peaches and cook on both sides until pancetta is crispy.
Do you know of any good wine resources to help me out?
Just when I start to think that someday I’ll be a good enough cook to be a personal chef in LA, I have a huge recipe failure and I’m swiftly brought back to my Minneapolis (and winter) reality.
Take the sun-dried tomato & mushroom alfredo I made recently. It wasn’t horrible, but it made me want to add mushroom ravioli to the menu the next week just so I could redeem myself. I thought I was being creative and heath conscious as well as finally getting around to using the Hoosier Mushrooms from Lori and the Buitoni Ravioli I received as part of the Foodbuzz Tastemaker program. It was all going perfect in my mind – a nutritionist-ed alfredo sauce made with ricotta, sun-dried tomatoes and dried mushrooms over mushroom ravioli…
But when I tasted the sauce it needed something. So we added some 1/2 & 1/2, a few more spices and it tasted ok. I should have just given up then. Nixing the whole sauce idea all together would have been a good decision. But it was a decision I didn’t make and so mushroom ravioli with sun-dried tomato & mushroom alfredo it was.
When I tried the ravioli plain, I realized that it didn’t need ricotta, sun-dried tomatoes or more mushrooms. It would have been perfect with a drizzle of olive oil and some fresh parmesan cheese.
So I picked up some more Wild Mushroom Agnolotti, this time knowing it needed nothing but a sprinkling of cheese. And it was delicious with just that.
Sigh. I guess part of being a good cook is knowing when to leave good things alone – something I’ll be working on.