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roasting

Karista's Kitchen Kid Friendly Life Around My Table Sassy Side dishes

Roasted New Red Potatoes with Lemon and Basil

Roasted New Red Potatoes with Lemon and Basil // Karista's Kitchen

A potato side dish can taste indulgent, comforting or even refreshing like this Roasted New Red Potatoes with Lemon and Basil.  

Although I’m a huge fan of classically prepared potatoes such as mashed potatoes, I do have an affinity for a simply roasted potato dish.  Roasting new potatoes or fingerlings gives a crisp outside and soft, creamy inside which pairs well with all sorts of lovely ingredients.

Often I use chopped fresh rosemary, garlic and lemon and finish with sea salt.  But this recipe uses the combination of lemon and basil, which I think are two ingredients that were made for each other.

Sometimes I’ll gently warm a bit of sliced garlic in extra virgin olive oil and then when the potatoes are done, I’ll toss the potatoes with the garlic infused oil and top with the lemon and basil.  And sometimes I skip the garlic and simply finish roasted new or fingerling potatoes with a sprinkling of lemon zest and basil chiffonade.

Or you can do what my youngest gal does… slather these potatoes with some sour cream, Irish cheddar cheese and dig in. 😉

Roasted New Red Potatoes with Lemon and Basil // Karista's Kitchen

When I’ve had my fill of potatoes dauphinoise, gratin, scalloped or mashed potatoes, this lovely side dish is a most refreshing change and a delicious compliment to a meat or poultry entrée.

This potato dish is also fabulous in the spring paired with roast lamb or whatever you might serve for Easter or Mother’s Day Dinner.

This will be my last post until after the Christmas holiday, but until then, you can follow all my food finds and kitchen chaos on Instagram and Facebook.

Thank you for your continual support and for sharing Karista’s Kitchen with your friends and family.

Wishing you loads of love, true joy and the most delicious food!

Karista

Roasted New Red Potatoes with Lemon and Basil

Serving Size: 4-6

Roasted New Red Potatoes with Lemon and Basil

Ingredients

  • 1lb red new potatoes or fingerlings, scrubbed clean
  • 3-4 tablespoons extra virgin olive oil, divided
  • Salt and pepper
  • 1 clove garlic, sliced
  • Zest of one lemon
  • 1 bunch basil, sliced chiffonade or chopped
  • Sea salt to finish

Instructions

Pre-heat the oven to 425F

Toss the potatoes in 2 tablespoons extra virgin olive oil and then season with some salt and pepper. Place the potatoes in a single layer on a lined baking sheet and place them in the oven.

Roast the potatoes for 25-30 minutes or until toasty brown on the outside and soft on the inside.

When the potatoes are done remove them from the oven and let them cool for five minutes.

While the potatoes are cooling, warm 2 tablespoons olive oil in a saute pan over low heat and then add the sliced garlic. When the garlic becomes fragrant, about 3-5 minutes, remove the garlic from the oil.

Transfer the potatoes to a bowl and toss with the garlic oil, lemon zest and basil chiffonade. Season to taste with sea salt and then transfer to a serving bowl or platter. Serve warm.

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Beef Chicken Grilling Karista's Kitchen Kid Friendly Pork Sauces, Salsas and More Seafood Tips and Techniques vegetarian

Three Compound Butter Recipes

Grilled Fresh Corn on the Cob with Compound Butter // Karista's Kitchen

Have you ever grilled a piece of fish or chicken and then wish you had a little something to dollop on top – just for a little extra flavor and fun?

Compound butter is perfect for grilled, pan seared or roasted meat, fish and veggies.  

Just make a few of these compound butters and keep them in the fridge.  They will hold for several months and when you’re ready to use them just slice a coin of  compound butter and dollop it on your “hot off the grill” fish, meat or veggies.

Grilled Vegetable Skewers with Garlic Lemon & Thyme Compound Butter // Karista's Kitchen

Compound butter is simply butter that has been mixed with a few ingredients of your choice; like garlic & herbs or anchovies and capers or lemon zest and cumin…  and most often used to enhance a simple pan seared or grilled fish, meat and veggies.   I typically make my compound butters savory, but during grilling season I also make a sweet compound butter spiked with spices and vanilla beans to use over grilled fruit or cake.

You’re going to love these three compound butter recipes but feel free to experiment and make your own.  It’s a great way to use up the excess fresh herbs from the herb garden or citrus that might have seen better days. I also like to use finely chopped toasted nuts or cheese in my compound butters.

Summer is in full swing and using compound butter to enhance the flavor of our grilled meals makes a delicious ending to a busy day.

Delicious Wishes and Loads of Love,

Karista

Three Compound Butter Recipes

Each recipe makes 8 tablespoons

Three Compound Butter Recipes

Ingredients

    Chipotle Orange Butter
  • ½ cup (8 tablespoons) salted sweet cream butter, room temperature
  • One canned chipotle chili in adobo sauce, finely diced
  • 2 teaspoons orange zest
  • Garlic Lemon Thyme Butter
  • ½ cup (8 tablespoons) salted sweet cream butter, room temperature
  • 1 clove garlic, minced
  • 1 lemon, zested
  • 1 teaspoon finely chopped thyme leaves
  • Cilantro Lime Butter
  • ½ cup (8 tablespoons) salted sweet cream butter, room temperature
  • 1 lime, zested
  • 2 tablespoons finely chopped fresh cilantro

Instructions

Compound butter can either be mixed by hand or in a food processor. If mixing by hand, add the ingredients to a small bowl and mix with a fork until all the ingredients are thoroughly combined.

If you are using a food processor, add the ingredients to the food processor and pulse until all the ingredients are thoroughly combined.

Place a sheet of plastic wrap on a flat surface and spoon the butter onto the plastic wrap forming a log. Fold the plastic wrap over the butter and twist the ends. Place in the refrigerator for at least 1 hour before using. Keep in the refrigerator for up to 3 months.

Notes

I created this recipe originally for the beautiful Home By Design Magazine June/July 2015

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Karista's Kitchen Kid Friendly Salmon Seafood

Salmon en Papillote

Salmon en Papillote

Hands down this is one of the simplest and freshest seafood recipes.  Requiring only a few fresh ingredients…  fresh salmon, fresh herbs, sliced shallots, garlic, lemon and anything else you’d like to throw in – wrap in parchment or foil and roast in the oven for about 10 minutes.  Done!

This recipe was always a favorite in my seafood cooking classes.  The ease of preparation led most of my students to believe this lovely little dish might lack flavor, due to the method of cooking.  Wow! Were they surprised.  One student remarked he couldn’t believe the fragrance that came from opening the packet – and the flavor was just as intense and enchanting.

Salmon en Papillote before and after roasting

Salmon en Papillote Before and After Roasting

Layering flavor is key.  Beginning with one or two aromatics such as delicate shallots, sweet onions, garlic, thinly sliced leeks, spring onions or fennel and then topping with fresh herbs.  An entire handful if you like.  An assortment.  I adore chive and lemon thyme but rosemary also holds up well to the richness of salmon.  Whatever herbs you have on hand or fresh herbs that are growing in garden will be fantastic.  The last layer is citrus; lemon, lime, oranges, kumquats, and again, whatever you have on hand.  I adore the flavors of lemon and salmon together, so that’s what I’ve used in this recipe.

However you layer the flavor in this dish it will be beautifully delicious.  A speedy and enticing weeknight meal, but also a lovely meal to serve for dinner guests. Prep the packets in advance and then all you need to do is pop them in the oven or on the grill and dinner is served.

I like serving this dish during the spring and summer months with my Arugula and White Bean Salad, a traditional Caesar salad or grilled veggies.  And of course, I always pair this with my favorite white wine, DaVinci Pinot Grigio.

Delicious Wishes and Loads of Love!

Karista

Salmon en Papillote

If I’m using the grill as my cooking method I always prepare this in foil packets.  If I’m using the oven, I use parchment.  Unless of course I’ve run out of parchment because a certain teenage girl didn’t tell me she used the last of the parchment for her chocolate chip cookies. 😉

Serves 4

Ingredients

4 salmon filets

Kosher or sea salt

Fresh cracked black pepper

Grapeseed or Olive oil

2 cloves garlic, finely chopped

1/3 cup thinly sliced shallots (or more if you love shallots)

1 lemon zested and halved

4 – 3 inch stalks fresh rosemary

8-10 strands of fresh chive

4 – 3 inch stalks of fresh oregano

4 – 2-3 inch sprigs fresh thyme (I adore lemon thyme)

4 pieces of foil or parchment, about 12×12 inch square or large enough to enclose a salmon fillet.  Click here to learn how to fold the parchment.

Directions

Pre-heat the oven to 375F.

Place the foil squares on a flat surface or counter.  Place a salmon fillet in the middle of each square.

Drizzle a little lemon juice over each fillet, and then drizzle with a little oil.  Sprinkle with salt and pepper.

On each fillet, layer the shallots, garlic, lemon zest and then top with the fresh herbs.  Top each with a slice of lemon.

Next, wrap the foil over the fish so it’s “tented” and seal the edges.  You want the salmon to steam inside the foil packet.

Depending on thickness, roast the fish packets for about 8-10 minutes or until the salmon is done to your preference.

When the fish is done, remove the fillets from the packets and transfer to plates.  Remove the herbs, leaving the shallots, lemon and garlic and pour any remaining juices from the foil over the fish.  Serve with lemon wedges and fresh chopped Italian parsley if desired.

Karista's Kitchen Pork Sauces, Salsas and More

Pork Tenderloin Medallions with Roasted Red Pepper Hazelnut Sauce

Roasted Red Peppers, Hazelnut, sauce for pork

Roasted Red Pepper Hazelnut Sauce

I always keep a spare pork tenderloin, or two, in the freezer.  It’s one of those quick fix meals that pairs beautifully with most any sauce or roasted winter fruit.  I had planned to use this tenderloin with a spiced apple compote, which is delicious, but I just wasn’t feelin’ the apples that day.

I must be longing for summer, or maybe I need extra vitamin C,  because my taste buds have been craving the flavor of roasted red peppers.  A little smoky, slightly sweet with a touch of tang, that makes for a lovely pairing with pork, lamb, poultry, pasta and veggies.

And don’t get me started with the mini roasted sweet peppers.  I can eat them like candy.  So sweet and so flavorful, I often roast them with a little oil, salt and pepper and serve them as a side dish.  They’re also fabulous stuffed with cheese.

Bell peppers (and mini sweets) make the loveliest sauces, salsas, and relishes.  Complimenting grilled or roasted meats and fish so beautifully.  I read somewhere that bell peppers are like the Christmas ornaments of the vegetable world.  All that bright beautiful color in all those wonderful shapes and sizes.

This sassy little sauce is no exception.  Combined with toasted hazelnuts, fresh herbs and olive oil, this sauce’s bright orange/red color is pleasing to the eye and tantalizing to the taste buds.

Extravagant in taste, but simply prepared.  My favorite kind of weeknight meal 🙂

Pork Tenderloin Medallions with Roasted Red Pepper Hazelnut Sauce

Serves 4

Ingredients

1 1/2 pork tenderloin, sliced into 1/2 to 1 inch medallions

Salt and pepper

4 tablespoons high heat oil, or clarified butter (ghee)

Fresh chopped Italian parsley (for garnish)

Sauce Ingredients

2 large red bell peppers, roasted, peeled, and seeded

1/3 cup Hazelnuts, roasted and skinned

2 cloves garlic, peeled

2 tablespoons sherry vinegar

1 tablespoon fresh oregano leaves

1 teaspoon sugar

1 teaspoon salt

½ teaspoon Thai Kitchen roasted red chili paste or a dash of hot sauce

½ cup extra virgin olive oil  (decrease the olive oil to ¼-1/3 to use this sauce as a pesto or dip)

Directions

To Prepare the Sauce:

Place all the sauce ingredients, except the olive oil, in the bowl of a food processor or blender and blend until the hazelnuts are finely ground.

Next, with the processor running, pour the olive oil over the mixture until well blended.  The sauce should have a very thick salad dressing consistency.  You may need to scrape the sides of the bowl several times in between blending.

The sauce can be made ahead and refrigerated for up to one week.   Bring the sauce to room temperature before using or warm lightly in a double boiler, never getting the sauce to hot as the oil will separate.

Serve over any grilled meats and poultry.  Or serve as a dip for crudités or pesto for Crostini. 

To Prepare the Pork Tenderloin Medallions:

Season the medallions with salt and pepper on both sides.  Heat a large skillet with 2 tablespoons oil over medium high heat.  When the oil is hot and shimmering,  add the medallions (you may need to cook in batches) adding more oil as needed.

When they are brown on the first side, flip and brown them on the second side.  It shouldn’t take long for the pork medallions to cook through, 2 minutes on each side depending on thickness.  Pork should be cooked to 145F internal temperature for perfectly moist and juicy pork.

Ladle the sauce on a platter and place the cooked pork on top of the sauce.  Garnish with fresh chopped Italian parsley and serve immediately.

Recipe adapted from Chef Jerry Traunfeld, The Herbfarm Cookbook (a must have in your cook book library!)

Appetizers Sassy Side dishes vegetarian

Roasted Stuffed Tomatoes

Roasted Stuffed Tomatoes // Karista's Kitchen

What could be more quintessentially summer than Roasted Stuffed Tomatoes?  

We’re winding up summer and that means my little red beauties will soon be gone.  My heart is sad.

But while I’ve got an abundance of tomatoes in the kitchen, I’m making Elizabeth David’s Roasted Stuffed Tomatoes. Along with loads of other lovely tomato recipes like roasted tomatoes and fennel, roasted cherry tomatoes to smear on crostini with goat cheese and of course a roasted tomato jam.

Roasted Stuffed Tomatoes // Karista's Kitchen

If I’d been a little more on task this summer, I would have canned some of those little red beauties to use during the up coming mid-winter tomato slump.  Winter will arrive and we’ll all be craving homemade Vinci Sauce and Meatballs and Spaghetti alle Vongole.

Roasted Fennel and Tomatoes // Karista's Kitchen

Until I find time to do some canning, I love roasting our treasured summer fruit.  Roasted tomatoes are fabulous alone or with balsamic vinegar and oil, or with onions, garlic and fresh herbs, roasted with fennel and of course, one of my favorite tomato recipes is the classic Roasted Stuffed Tomatoes.

Tomatoes are the perfect side dish for almost any meal or just eat them right off the baking sheet. 🙂

Delicious Summer Wishes!

Karista

Roasted Stuffed Tomatoes

Serving Size: 4-6

Ingredients

  • Ingredients
  • 6 medium tomatoes
  • ½ cup shredded Gruyère cheese
  • 1 tablespoon diced shallot
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon black pepper
  • Splash of white wine

Instructions

Directions

Preheat the oven to 375F.

Cut off the tops of the tomatoes and scoop out the inside. Sprinkle with salt and turn upside down to drain for a few minutes.

In a double boiler melt the Gruyère with the Dijon, black pepper, shallots and splash of white wine.

Fill the tomatoes with the Gruyère cheese mixture and bake for about 10 minutes. Then finish the tomatoes under the broiler to make the tops nice and toasty.

Serve immediately.

Notes

Slightly adapted from Elizabeth David's Table

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Kid Friendly Sassy Side dishes vegetarian

Roasted Broccoli Parmesan

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Roasted Broccoli Parmesan

Sometimes I just can’t get enough broccoli.  I love it raw, steamed, stir fried and roasted.  I think roasted is my favorite.

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Oven Roasted Broccoli

Roasting veggies, especially broccoli, cauliflower and Brussel sprouts, brings out the most unique and caramelized flavors.  Add a little garlic, Romano or parmesan and I’ve got the perfect side dish for a dinner meal.  Suzie Q, my youngest gal, likes to personalize her roasted broccoli with a sprinkling of shredded cheddar.  🙂

I often roast a baking sheet of broccoli, cauliflower or Brussel sprouts while I’ve got a pork loin or chicken roasting in the oven.  Just pop the baking sheet of veggies into the oven on the rack below, about 15 minutes before the pork or chicken is done.  Then everything comes out of the oven at the same time and dinner is done.  Gotta love that!

Roasted Parmesan Broccoli

1-2 lbs fresh organic broccoli, washed, dried and cut into bite sized pieces

1/4 cup extra virgin olive oil

Salt and fresh cracked black pepper

1/4- 1/2 cup fresh grated Romano or Parmesan cheese

Directions

Preheat the oven to 400F and line a baking sheet with parchment.

Place the broccoli pieces in a large bowl and toss with a drizzle of oil and season with salt and pepper.

Place the dressed broccoli on the baking sheet lined 10 minutes, or until the tops of the broccoli are toasted in color and crisp tender to the touch.

When the broccoli is done, remove from the oven and sprinkle with grated parmesan cheese.  Transfer the broccoli to a platter and serve immediately.

For a little variation add crushed cloves of garlic to the broccoli before roasting.  This will make a lovely garlic roasted broccoli.  You can also sub grated Asiago or Romano for the Parmesan… or of course, shredded cheddar. 🙂