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Tag Archive: roasting

Simply Roasted Asparagus

December 22, 2013 Print this page

Sick of having your asparagus steamed and sauteed? Look no further than to roasting, which makes the outside crisp and the inside just a bit chewy. Tastes great with Orange Pistachio Scallops!


Prep Time 5 min
Cooking Time 30 min
Total Time 35 min
Yield 3-4 servings

1 bunch of asparagus

1 tablespoon of fat of choice

1/2 teaspoon of cumin

1/2 teaspoon of paprika

1/2 teaspoon of garlic powder

A good pinch of salt

Lemon juice, to taste


Preheat the oven to 400 degrees and lightly grease a small baking sheet.

Gently bend each stalk of asapargus so the woody, chewy end naturally snaps off.

Toss the remaining stalks with the fat, cumin, paprika, garlic powder, and salt. Roast until golden brown, about 30 minutes.

Drizzle on some lemon juice to taste and serve with Orange Pistachio Scallops.

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Orange Cumin Quail

December 21, 2013 Print this page

Your family will think you shrunk a chicken! Sweet, earthy, and just a bit tangy, this dish is the perfect preparation for these little birds…if you can find ’em.


Prep Time 5 min
Cooking Time 20 min
Total Time 25 min
Yield 4 servings

Coconut oil, for greasing

8 quails, semi-boned

Salt, to taste

Pepper, to taste

1 tablespoon of melted ghee (can be substituted with butter)

1 tablespoon of olive oil

1 rounded tablespoon of cumin

1 teaspoon of garlic powder

3 tablespoons of orange juice (preferably fresh)

1/2 tablespoon of raw honey


Preheat the oven to 500 degrees and grease a large glass roasting pan with coconut oil. Dry the quails off with a paper towel, then place breast-side down in the pan.  Season well with salt and pepper.

In a small bowl, combine the melted ghee with the olive oil, then add the cumin, garlic powder, orange juice, and raw honey. Stir well and adjust to taste.

Pour half of the basting mixture over the quails and evenly spread them with a brush.

Roast for 10 minutes, then remove the quails from the oven and baste with the remaining mixture.  Place back in the oven for another 10 minutes to finish cooking.

Serve immediately–with lots of wipes! Quails really require you to pick up the little legs and wings and chow down.

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Simply Roasted Cauliflower

October 19, 2013 Print this page


Prep Time 5 min
Cooking Time 35 min
Total Time 40 min
Yield 4 servings

4 cups of cauliflower florets

2-3 tablespoons of olive oil

2 teaspoons of truffle oil (optional)

Salt and pepper, to taste

1/2 tablespoon of paprika

1/2 tablespoon of garlic powder

1/2 tablespoon of turmeric

1/2 tablespoon of cumin

1 tablespoon of nutritional yeast



Preheat the oven to 425 degrees.

Toss the cauliflower florets with olive oil, truffle oil (if you’re using it), salt, pepper,  I like using about 1/2 tablespoon each of paprika, garlic powder, turmeric, cumin, and nutritional yeast.

Roast until the tops are a dark shade of brown and the cauliflower is tender to the touch, about 30 to 35 minutes. The longer it cooks, the crispier it will be.

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Crispy Roasted Duck with Cherry Sauce

April 23, 2013 Leave your thoughts Print this page


After eyeing the whole ducks at our local butcher for months, I finally decided to give cooking one a try. Sure, I’ve heard horror stories, but I was up for a challenge.

Thankfully, I achieved exactly what I wanted: crispy skin and succulent gamy flavor. I think I could’ve eaten the whole bird!

Give yourself plenty of time to roast the duck. I served dinner a little after 6:30 and popped it into the oven a little after 1:30 just to be safe.

Preheat the oven to 300 degrees and allow your bird to come to room temperature for 1/2 an hour. Rinse off in cold water and pat dry with paper towels, then remove the neck and/or gizzards if present. Cut off the excess fat, particularly around the neck and posterior regions, before seasoning liberally with salt and pepper. 


Yes, you are now looking into the butt of a duck carcass. Lovely, eh?


With the neck, I highly recommend making some stock. I threw it in a big pot along with some kaffir lime leaves, a few stalks of lemongrass, and a couple pieces of galanagal (a spice similar to ginger), then simmered in water all day. You can find all three of these spices near the coconut milk at Whole Foods or at a local Asian market.


Back to roasting duck: with a small, sharp knife, make diagonal cuts both ways through the skin without slicing the flesh itself. Proceed to poke the skin dozens of times with the tip of the knife. This may seem a little odd, but it helps to release the massive stores of fat and makes the skin nice and crispy.


To cook, place the duck breast-side up on a rack in a large roasting pan, then cook for one hour.

At this point, remove from the oven, poke all over with the tip of the knife again, and flip over. Roast for another hour, then repeat the same process. Keep going until the legs register at 175 degrees and the breast registers at 160, about 4-4 1/2 hours depending on the size of your duck.

If you feel that too much fat is accumulating in the pan, transfer the rack with the duck to a cutting board and pour the fat into a measuring cup. This stuff is great for cooking with, so don’t throw it out!


When the duck is cooked through, increase the oven temperature to 400 degrees and roast until the skin cooks to your desired crispiness, about 7 to 9 minutes. Take it out of the oven, tent with tinfoil, and let sit for at least a half an hour before carving.


I love duck paired with fruit, so I made a cherry sauce inspired by Ted Allen.

In a small saucepan over medium heat, melt 1 tablespoon of ghee, then saute 1/2 of an onion until soft, about 7 minutes. Add 3 cloves of minced garlic, 1/2 cup of stock (I used the duck neck liquid I made earlier), 1 cup of frozen cherries, 2 tablespoons of all-fruit cherry preserves, 2 teaspoons of raw honey, and 1 teaspoon of dried rosemary. Bring to a boil, then reduce heat and let thicken, about 10 to 12 minutes. When you’re ready to eat, stir in 1 tablespoon of grass-fed butter and a squeeze of lemon juice.


As for side dishes, I made balsamic roasted radicchio and a sweet sunchoke puree.


The radicchio is perfect to make while the duck rests. Cut each head into fourths or sixths (depending on how big they are), sprinkle with salt and pepper, and drizzle with olive oil and balsamic vinegar. Roast at 400 degrees until brown around the edges, about 15 to 17 minutes. 

For the puree, chop up a pound of sunchokes into 1/2-inch cubes. In case you’re unfamiliar with these little knobs of flavor, a sunchoke is a funny looking root that resembles a large fingerling potato. They have a sweet, nutty taste and can be found by the root vegetables at Whole Foods.



In a large, deep pot, heat 1 1/2 tablespoons of the reserved duck fat (the stuff in the measuring cup) over medium heat. (If the idea totally grosses you out, substitute the same amount of ghee or coconut oil.) Dump in sunchokes, and saute until beginning to brown, about 10 minutes. These stick, so make sure you stir constantly.

At this point, pour in 1 1/2 cups of stock (I used the duck liquid I made), reduce the heat slightly, and bring to a boil. Let bubble until the sunchokes are softened and most of the liquid is gone, about another 10 minutes more.

Finally, put the sunchokes in the bowl of a food processor with 1/2 a banana (yes, a banana), 1/2 teaspoon of salt, 2 teaspoons of garlic powder, 1 teaspoon of paprika, 1 teaspoon of chipotle chile pepper, and a good crack of black pepper, then blend until completely smooth, about 3 minutes. For some extra creaminess, add in 2 tablespoons of grass-fed butter and process for 2 minutes longer. Your puree may not look too appetizing, but I promise, it’ll taste great! If only there was such a thing as cooking glitter…

It was a labor of love, but I did it! Thank goodness I didn’t set the house on fire in the process.

What meat or poultry should I try cooking next? Leave me a comment on Facebook and let me know!

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Honey, I Shrunk the Chicken

April 5, 2013 Leave your thoughts Print this page

Roasting a whole chicken is great…but often, it leads to household warfare over who gets the juicy, flavorful dark meat and who’s stuck with the white meat.


With quail, everybody wins: each little bird has two legs and two wings to munch on. And—bonus—they take less than a half an hour to cook.

Of course, quail isn’t easy to find, but the search is definitely worth it. I got mine at our local butcher.

A note of caution: these little birds are often more skeleton than meat, so to avoid a pile of bones for dinner, try to buy them semi-boned.

To roast, preheat the oven to 500 degrees and grease a large glass roasting pan with olive oil or coconut oil. Dry the quails off with a paper towel, then place breast-side down in the pan. (They should be snug, but not overcrowded.) Season well with kosher salt and pepper.


Now, for the basting mixture, combine 1 tablespoon of melted ghee with 1 tablespoon of olive oil, then add 1 rounded tablespoon of cumin, 1 teaspoon of garlic powder, 3 tablespoons of orange juice, and 1/2 tablespoon (1 1/2 teaspoons) of raw honey. Stir well and adjust to taste.


Pour half of the basting mixture over the quails and evenly spread them with a brush. 


Roast for 10 minutes, then remove the quails from the oven and baste with the remaining mixture. If the pan seems particularly dry, add 1/4 cup to 1/2 chicken broth around the edges. Place back in the oven for another 10 minutes to finish cooking.

To serve, I recommend plopping this birdies whole down on the plate. Really, they’re best eaten with your hands, so get messy and dig in!


With the quail, I made possibly my favorite roasted vegetable ever: beets.

My dad, on the other hand, HATES beets, but claims mine are the best he’s ever eaten. I prepare them very simply so the sweet, earthy flavor shines through.

Preheat the oven to 450 and grease a large baking sheet with olive oil or coconut oil.

Roughly chop the beets into large chunks, about 3/4 inch wide. It doesn’t have to be exact—just make sure they’re all about the same size. I used about 1 1/2 pounds in total, somewhere around 8 medium beets.


Put the beets in a large bowl and toss with 2 tablespoons of your fat of choice. I usually use olive oil, but coconut oil is also a good choice. Whatever you select, make sure it isn’t too overpowering! Season the beets with 2 teaspoons of cinnamon, 2 teaspoons of garlic powder, 1 1/2 teaspoons of paprika, a large pinch of salt, and a good crack of black pepper. Mix to combine.


Spread the beets evenly on the greased baking sheet, and roast for 45 minutes. Check the beets every 10-15 minutes and give them a good stir. They’re done when they begin to crisp up around the edges and are tender, but still have a bite to them in the center.


I also made a green salad with raspberry vinaigrette. I’d provide the recipe, but as is the case with most of my salad dressings, it becomes more of a random science experiment than a set formula.



Aside from chicken, what’s your favorite kind of poultry/fowl? Let me know in a comment!

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