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Posts Tagged ‘shallots’

roasted tomato bisque

In appetizers, baking, brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, side dishes, vegan, vegetarian on 05.15.11 at 11:59 pm

tomato, tomato?

for most of us when we think of tomatoes, the vibrant colour of tomato red comes to mind… so when i saw this market crate of organic red/green, green/orange and yellow/green striped tomatoes, i couldn’t help but take a closer look. i wondered to myself, would these beautifully-striped tomatoes taste just as good as the regular shiny red tomatoes that we typically see at the grocery store?

so i picked up three of these striped tomatoes for another culinary experiment… adapted & inspired by fellow foodie blogger what a pavlova!‘s creamless tomato soup recipe, here’s my version of roasted tomato bisque… so smooth & creamy (even without the cream!). oh yeah, this recipe is also gluten-free and vegan-friendly! :)

– preheat oven to 400F

roast veggies:
add the following ingredients to large baking dish, ensuring that seasoning is incorporated well with the tomatoes.
– 3 large organic tomatoes (rough chop)
– 3 large shallots (rough chop)
– 2 cloves of garlic (rough chop)
– dash of sea salt
– season w/ ground black peppercorns
– drizzle of balsamic vinegar

(tip: i opted for shallots instead of red & white onions, and sea salt instead of sugar.)

– roast veggies in baking dish for 30min at 400F

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roasted purple yams

In culinary experiments, dinner, easy weeknight meals, gluten-free, side dishes, vegan, vegetarian on 05.10.11 at 5:32 pm

totally diggin’ another fab find from a trip to the local farmers’ market… purple yams!

a big fan of vibrant spring colours, i was totally drawn to these rich purple veggies at the farmers’ market and knew that another culinary experiment was just around the corner… i’ve dabbled with sweet potatoes in a few dishes before, but this was a first for purple yams in my kitchen. so now what? inspired by fellow foodie blogger what have we got here?‘s recipe, i decided to try roasting purple yams…


– preheat oven to 350F

purple yam roast:
in a large ramekin or baking dish, layer the following ingredients:
– two organic purple yams (sliced into half-rounds)
– two large shallots (rough chop)
– drizzle extra-virgin olive oil (evoo) in between layers
– add a dash of sea salt
– season w/ ground black peppercorns in between layers
– cover ramekin w/ lid & bake yams for 15-20min at 350F, or until shallots are caramelized & yams are tender

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stirfry arugula beef & sauteed butternut squash

In brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch on 04.05.11 at 5:28 pm

could it be a bittersweet symphony? nah, this is no popsong. :) it’s a one-pan wonder & simple stirfry that balances the bitterness of arugula & the sweetness of butternut squash. perfect for an easy weeknight meal.

one-pan wonder:
– heat up 2 tbsp extra-virgin olive oil (evoo) in saucepan on medium heat
– add 3 cups butternut squash (peeled, cubed) to pan
(tip: to save time, you can get pre-cut butternut squash in the produce section at the grocery store.)

– season w/ ground black peppercorns
– add 1 large shallot (rough chop) to pan
– add 2 cups stirfry beef strips
– drizzle w/ 2 tbsp red wine over beef (tip: cabernet sauvignon or merlot works well.)
– reduce wine & sauté beef w/ shallots & squash for 6-8min on high heat, or until beef is cooked.


(yes, eagle-eyes… that is my old frying pan. i cooked up this dish before splurging on the new cookware!)

food styling:
– place over a bed of organic arugula
– season w/ ground black peppercorns

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