The Ardent Epicure

As with most root vegetables, we have to look beyond their outer
image, to see their true beauty.

Parsley root is another winter root vegetable that very much resembles
the parsnip, only smaller and paler. They however, are not the same.
A popular root vegetable in Central Europe that is rare in the States.
However cultivation of these root vegetable are found in a few states
here, including California.

Like it's leafy green counterpart, parsley (grown for its leaves),
parsley root has a long history in medicinal/herbal medicines.
The roots are also very popular in Mediterranean Cuisine,
and grown for the edible root. Of the species Petroselinum
 crispum tuberosum and commonly referred to as
Hamburg Parsley, they are said to be one of the most
nutritious root vegetables, generally having higher
concentrations of vitamins and minerals, than
either the leaves or seeds.

Parsley, the herb is something I am sure you are all familiar with. You can
see that the parsley root greens resemble parsley, but at the same
time are unique, with a elongated and more defined leaf structure.

There are two types of parsley grown for their leaves as an herb. One
being Flat Leaf or Italian Parsley, the other Curly Leaf Parsley.
The flat leaf is most commonly used in recipes, as it has a more intense
flavor than the curly leaf. Leaving the latter more commonly used
as a garnish or for decorative purposes.

Parsley root however is grown for the root rather than the leaves or
the seeds. Still if you purchase the roots with the greens attached,
they are indeed edible and can be used in the same way as
parley herbs. Make sure that they are as fresh as possible,
and the younger the better. The flavor is far milder than
that of the flat leaf parsley, and slightly bitter when raw.


These roots have a unique taste that is a cross somewhere between
celery, carrot and parsley. When eaten raw the flavor is both mild,
yet intense. There is a strong after note especially when unpeeled.
Similar to that of more mature unpeeled carrot.

Culinary uses are much the same as any other root vegetable, and
most similar to that of a carrot or parsnip. This firm, dense root
can brighten up soups, stews and even hold their own roasted.
Or perhaps shaved raw added to a lovely winter salad.

In the coming weeks I will be featuring a few recipes
using these wonderful root vegetables :)


Enjoy~
Alisha ~ Magic of Spice

Roasted Root Vegetables with 
Red Current and Herb Dip

Roasted root vegetables are a winter delight...well if you ask me anyway :)
Their natural sweetness just sings when roasted...a cold weather treat to
warm us up during these chillier days. And with our markets and gardens
bursting with a vast variety of organic goodies to choose from, the
options are boundless!


We have a couple of non-root veggies here as well, namely shallots and fennel.
I couldn't resist the addition of these two lovelies. When roasted they has a
sweet mild taste and a wonderful soft silky texture, giving us a hint more
variety in our dish and a bit of a textural playground.


Our "sweet and savory" are accomplished by using some aromatic salt and
 pepper varieties bringing us a large impact with just a few grinds. And
just to give a little zip to our dish we are making a tart and slightly
sweetened dip. Why should only some of our taste buds have fun :)


Then we have our fresh from the garden herb selection that were quite
happy to join in on the festivities. I chose two of my favorites mint
and sage, but most any fresh herb you favor would work well.


And of course we need some garlic...OK, lots of garlic. I chose to mince the garlic
and brush it along with the oil directly on the vegetables before roasting.
But you could also roast the garlic whole along with the vegetables if desired.


When prepping your veggies there are a few things to keep in mind.
I like to have different shapes and textures working, but in order to roast a variety of
vegetables we will need to consider the density of the varieties we are working with.
 With the vegetables here today we are working with both high and medium density
 vegetables. The shallots and fennel are both medium density, so we will be
 leaving these in larger pieces to accommodate their faster cooking time.

Another thing to consider is the temperature we will want to be working with.
Slow roasting at 300-325 F will produce a sweet and very tender vegetable.
For a medium roast we would choose temperatures ranging from 350-425 F,
and produce an even roast with a bit of caramelization  where our
sugar molecules just begin to bond to our protein molecules. And then
there is a high heat roast at temperatures of 450-500 that will produce
a quick roast with a caramelized and slightly crunchy vegetable.

The oil used should also be considered and based against the heat
method we choose. Refined oils typically have higher smoking points,
with avocado oil being the highest at 520 F and unrefined at about
490 F. Making this an excellent choice for roasting. Typically
unrefined oils smoking points are 320 F or lower. While some
nut oils like refined almond have a high smoking point, the higher
heats can destroy their nutty flavors, so mixing them with
another oil is a good idea.


What you will need:
For the roasted vegetables
1/2 pound baby potatoes
1/2 pound young carrots
1/2 pound parsnips
1 large rutabaga or turnip
2-3 large shallots
1 large fennel bulb
1/4 cup avocado oil, unrefined
1 garlic bulb, minced
1 teaspoon herb salt, ground
 2 teaspoons flower pepper, ground

For the red currant dip
2 1/2 ounces fresh red currants
1-2 teaspoons raw sugar
1/2 lemon juiced
2 tablespoons olive oil


Let's get roasting:
For the roasted vegetables
I chose the medium heat method that I discussed above but you can
choose another based on your personal preference.

Make sure that your vegetable are patted dry after washing
as moisture will cause a steaming effect we do not want here.
To get an heaven cooking pace cut the vegetables as so.
Carrots; slice in half vertically. Parsnips; quarter slice vertically and
remove the woody like center portion as it will not soften.
Potatoes; slice in half vertically. Shallots; slice in half vertically.
Fennel; quarter slice vertically. Rutabaga; coin slice diagonally
into 1/2 inch slices.

Mince garlic and place in a small bowl along with oil. Place
prepared vegetables onto a parchment covered baking sheet
in a single layer (not you may need 2 baking sheets). Brush
vegetables evenly with oil and garlic mixture. Then sprinkle
with salt and pepper.

Bake in a re-heated oven at 400 degrees F checking after
about 25 minutes, add more oil if necessary and continue to bake
for approximately 10 to 15 more minutes or until just about
5 minutes before they are done.

Remove baking sheet from oven and lightly brush with your
red currant dip. Continue to roast an additional 5 minutes or so.
Serve hot or at room temperature along with dip.

For the dip
Place red currants in a small food processor or blender, add
lemon juice and pulse a few times. Add sugar and slowly
add oil while processor is running. Note: the dip
will be thick, so add a small amount of water to
dilute if desired.
Serves 4

Update: For the engraved spoons please visit  Pretty Paris on Etsy.
You can choose any personal engraving and the type of dinnerware you like :)


Enjoy~
Alisha ~ Magic of Spice


This is going over to The Super Bowl Dipstock

Shrooms and Spelt Egg Noodles


I know, I know...It's barely past the holidays and I am offering up a foodies
drug of choice. No not the Shrooms silly, they are not those kind...
Mac n Cheese. Known to many as the ultimate comfort food, and I
 even upped it a bit by truffleizing it.. OK, so that's not a word,
yet, but it may be soon :)


These lovely organic Shitaki mushrooms were a new find for me. Not the type
nor the organic part, but these babies were huge! I mean huge, they had an
approximate circumference that one would expect to see with a portabella.
I tried to find a more common size just to pair it against, but the smallest
I could find at the market was the one in the foreground of the
 photo, and that one was a bit large as well. I mean just look at it,
 sitting there just waiting to attack that truffle cheese.
Which is nearly a pound itself, see what I mean? 


And for our pasta I chose organic spelt egg noodles. Spelt is an ancient
wheat that has a light reddish brown color. This particular spelt pasta is
made from the whole grain and is said to be high in protein as well
as a good source of both iron and fiber. This pasta also has
a soft texture and mild flavor compared against other whole
 grain pastas. And added together with the unique color, makes
this a rather fun choice for our mac n Cheese.

What you will need:

For the mushrooms
8 ounces Shitaki mushrooms
2 tablespoons truffle oil
2 cloves garlic, minced
1 teaspoon fresh pepper, ground
1/2 teaspoon sea salt, ground

For the mac n' cheese
16 ounces spelt egg noodles
12 ounces truffle cheese, grated and halved
3 tablespoons truffle oil
3 tablespoons butter
1/2 cup half and half
1 teaspoon fresh pepper, cracked
Your sautéed mushrooms
Truffle salt as garnish


Let's get cooking:

For the mushrooms
Start by preparing your mushrooms, cleaned and dried. Then slice
mushrooms into 1/4 inch strips. Place oil into a heated pan and sprinkle
with salt and pepper. Note: the salt will help to sweat the mushrooms to remove
 more water. Sauté mushrooms until tender, about 5-8 minutes depending on
pan size. Set aside to be layered into the mac n cheese.

For the mac n' cheese
Prepare pasta as directed, al dente typically about 5 minutes.
Add prepared pasta to a large mixing bowl and add oil, butter, half and half,
 and pepper. Mix until well coated. Now layer half of this pasta into a baking dish,
then layer on the 1/2 of the grated cheese. Now add the mushroom sauté, then
 more pasta. Now top off with the remaining cheese.

Bale in a pre-heated oven at 350 degrees F for about 30 minutes, or
until cheese has thoroughly melted.
Serves 4-6 as a main dish, 8-10 as a side.

Side Notes: There are a couple of fantastic Foodie things I would
 like to point out to you.

The first is a wonderful article with recipes, that if you have
 not yet seen, you should. Here as seen on Everyday Health
 10 Fall Recipes Inspired by the White House Garden
This is a must read for anyone looking to experience and
support the Earth to Table life.

Next is a fantastic discovery I recently came across... Cook 'n" Scribble,
a fantastic site that offers up a variety of courses on writing for Food Bloggers.
Oh, cool is that! The courses begin with The Hungry I: Food Memoir
from January 11th – February 29th, 2012. You have to check it out if
you are a blogger and/or food writer.



Enjoy~
Alisha ~ Magic of Spice

YBR January 2012

The Best Recipes of 2011
and Happy 2012!


“A journey of a thousand miles must begin with a single step.”~Lao Tzu~

May all of your steps, no matter how large or small...bring to you all of the magic
this life has to offer. May each day bring enrichment, laughter and peace...
And may your life be filled with the scents, sights, sounds and of course
the tastes of delight!

I have chosen 11 recipes from 2011 here on TAE, that I hope you will enjoy.
They are in no particular order, and some are most viewed while others
are most publicized by others...while some are simply my favorites :)

Cheesy Crostini with Tomato and Sweet Pepper Relish


Glazed King Oyster Mushrooms with Wild Mushroom Marchand de Vin sauce


Pear and Gouda Grilled Cheese with a cherry balsamic glaze


Bhutanese Red Rice and Lentil Pilaf

I am linking this to "A Virtual New Years Eve Party" at Lite Bite.

Enjoy~
Alisha ~ Magic of Spice

 Winter Citrus Salad with Currants
 and Goat Cheese 

I hope everyone had an amazing and safe holiday...and are looking forward
 to 2012! I am not going to list off my planned resolutions, because quite
 frankly, I gave up on those years ago. Me and my best intentions often
 part ways rather early in the new year, but I can offer my consistent
 staple of fresh and organic goodies that come in the form
of lovely produce.

Since many of us just gorged ourselves with every holiday delight
available, I thought we would go with a fresh, light and easy salad.
 But also with a salad that is bursting with color, flavor, and a
 collective assortment of shapes and  textures.

So lets start with the cheese, a Capricho de Cabra fresh goats milk
cheese. I went with the herbed version where the wheels are rolled
in herbs for a splash of flavor. This cheese is an ultra silky delight
that has a smooth fresh taste that does not compete with the other
 flavors here. A must try if you are a fan of goats milk cheeses.

Our fruit selection is certainly worth a mention, and so I shall. Our winter
citrus consists of ruby red grapefruit and tangerines. We also have
the always favored red pear, then to really punch it up a bit, we have
added these gorgeous rubies in the form of red currants.

Joining the fruits are my favorite olives, the Lucques and the avocado, the
 later being a fruit as well, but one we tend to view as a vegetable. Then last
but certainly not least, we have the frisée as our greens.

I dressed this beauty with an avocado oil and pineapple emulsion, that
really lifted the spirit of the salad, but use your own favorite dressing
if the ingredients are not available or you just have a favorite you
think will work well here.


What you will need:
For the salad
3 heads of frisée lettuce, about 12 ounces
2 ounces radish sprouts
1 large ruby red grapefruit, sectioned
6 tangerines, sliced in wheels
2 avocados, sliced
2 red pears, julienne sliced
3-4 ounces lucques olives
(or other non salt brine version)
5 ounces red currants
3 ounces fresh goat cheese with herbs
For the emulsion/dressing 
For the pineapple emulsion
1/2 cup pineapple juice
2 tablespoons avocado honey
1/2 cup avocado oil
Emulsifying blender, blender or food processor
1 teaspoon freshly ground pepper


Get this look:
For the salad
You will want to begin by laying out you frisée around. the edges of a platter
or serving dish. Place radish sprouts sporadically around the dish or spread
 out on the center of the platter. Then prepare your citrus by slicing the tangerines
 into wheels, then removing the skin and as much of the white pith as possible.
For the grapefruit I sectioned them, first by peeling the fruit, then dividing into
 individual sections then removing the thin skin membrain.

Now prepare the julianne style pear slices by using a julianne slicer or simply
 cut into thin long strips. Then place remaining ingredients on top and around
 your citrus in any order you choose.
For the emulsion/dressing
Add pineapple juice to a small bowel or into a blender. Add honey
an mix until incorporated. Now add oil very slowly until fully incorporated.

Serve dressed or with emulsion on the side.
Serves 2 main or 4 as sides


Enjoy~
Alisha ~ Magic of Spice