cast iron pot

October 28, 2008 -- AS MUCH AS I hate for summer to fade away, cool mornings and downright chilly evenings remind me that it's time to tuck away my neon green salad...

I grew up with cast-iron cookware. When I became and adult, I found more expensive cookware and thought it must be better. When my grandmother died I inherited "Old Smokie" — the family heirloom cast-iron skillet and my eyes were opened ...

soleilune posted a photo:

Cauliflower in a cast iron pot.

This was the other addition we made to the tasting menu. I hadn't tried this on previous visits, and seeing all the good reviews, we went for it. I'm so glad we tasted it, but it was definitely too much tood!

The cauliflower was in three different forms in this dish - pureed (mmm), in tiny couscous pearls, and in larger pieces. These were all layered, and they came together beautifully in each bite.

Roasted potatoes are a great side dish to any meal and they are so easy to make. Chef Jason Hill shows you how to make a great roasted potato recipe. Garlic Roasted Potatoes The recipe calls for a few fresh thyme sprigs (or fresh rosemary) 10 baby gold potatoes 10 baby red potatoes 3 tablespoons extra virgin olive oil 1 teaspoon garlic-shallot puree (or 2 cloves crushed garlic) 1 tablespoon sea salt Fresh cracked pepper Whisk the olive oil, garlic and thyme in a mixing bowl. Next slice the potatoes in half. Add to the bowl and mix well with a rubber spatula so they are completed coated. Stir in the salt and fresh cracked pepper. Coat well. Preheat oven to 375 F. Add to a cast iron pan or casserole dish. Roast 45 minutes to 1 hour. After 30 minutes, turn the potatoes over. After 1 hour, the outside should be crunchy with a tender inside. If you can't find the petite baby potatoes, any variety of potato will work. Thanks for watching!

Author: ChefTips
Keywords: roasted potatoes chef tips how to make cook roast red garlic recipe for baked oven cooking recipes
Added: January 6, 2009