Tag Archives: roasted

Roasted Radishes with Anchovy Caper Butter

Sweet, crispy French breakfast radishes slathered in butter? Oui, Oui.

We’ve been trying to expand our veggie vocabulary a bit lately and the Greenmarket is just the place to inspire. A recent trip yielded some gorgeous looking French breakfast radishes that were practically begging us to take them home. Oh little madames and monsieurs, how about a little menage a trois with some anchovies and butter? Oui, oui. Mind if our friends butter and capers watch? No? Now it’s a party.

Equipment Needed: Cast Iron Skillet or Oven Safe Frying Pan, Cutting Board, Tongs, Microplane, Small Bowl or Cup, Fork

Serving Suggestion: Family Style

Servings: 6-8

Suggested Wine Pairing: Sauvignon Blanc, Sangiovese

Suggested Beer Pairing: Pilsners, Lighter Saisons, Dry Stouts

Ingredients:

  • 1 lb French breakfast radishes (or regular radishes if you can’t find them) ($1.50/lb)
  • 3 TBSP unsalted butter (room temperature) ($4.99/lb)
  • 3 TBSP extra virgin olive oil ($8.99/32 oz)
  • 1 lemon ($0.50/each)
  • 3-4 anchovy fillets ($1.99/2 oz tin)
  • 1-2 TSP capers ($1.99/3 oz jar)
  • Coarse Sea Salt ($3.49/26 oz)
  • Pepper

Preparation:

  • Preheat the oven to 450° F. If you haven’t taken the butter out of the fridge yet do so, you’ll want that at room temperature.
  • Scrub the radishes under cold water to remove any excess dirt, pull of any questionable leaves but keep the rest on. Dry the radishes and place them in your skillet to await their fate.
  • In a small mixing bowl add the butter, 1 TSP capers, 3 anchovy fillets and the zest of a lemon.

So zesty.

  • Squeeze in the juice of half of said lemon and stir the whole lot together, taking care to mash the unholy hell out of the anchovies so they incorporate into the butter. Give it a taste and adjust it to your liking; we typically add more anchovy and capers to brine things up a bit.

Whip it good.

  • Toss the radishes in extra virgin olive oil until everything’s evenly coated. Sprinkle sea salt and pepper over top and toss another anchovy fillet into the mix. It’ll melt down while the roots are roasting and lend a subtle umami kick to the veggies. Pop ‘em in the oven for 12 minutes, turn ‘em and cook for another 12 minutes.

Coat the radishes evenly.

  • After the cooking time is up turn the oven off, spread some of the anchovy butter over each radish and pop them back in the oven for another minute to let everything melt together. Plate ‘em up and serve with leftover butter for dipping.

Make it a happy ending with a healthy slathering of butter.

Meyer Lemon and Rosemary Potatoes

Little lemony roasted potato pearls.

Potatoes can sometimes make us feel blasé. Mashed? Mixed ‘em with everything possible. Baked? Ho hum. Roasted? Always. But a recent sale on meyer lemons inspired us. A simple citrusy twist with some fragrant rosemary takes these tubers to the next level. Pair them with a nice roasted chicken or some Mediterranean fare to keep things interesting.

Equipment Needed: 13 x 9 Baking Pan, Chef’s Knife, Cutting Board, Wooden Spoon, Large Spoon

Serving Suggestion: Family Style

Servings: 4

Suggested Wine Pairing: Sauvignon Blanc, Pinot Grigio 

Suggested Beer Pairing: IPAs, Pale Ales, Lighter Saisons

Ingredients:

  • 1 lb fingerling potatoes (you can use any kind of potato but fingerlings or smaller potatoes make for a more interesting presentation) ($2.49/lb)
  • 4 cloves garlic ($2.99/lb)
  • 2 meyer lemons ($0.50-$1/each)
  • 4 large rosemary sprigs ($1.50/sprig or bunch)
  • 3 TBSP extra virgin olive oil ($8.99/32 oz)
  • 3 TBSP whole grain mustard ($4.99/8oz jar)
  • Salt
  • Pepper

Preparation:

  • Preheat the oven to 415° F.
  • Wash your potatoes well making sure to scrub off any dirt. Put them in the baking pan and set them aside.
  • Peel and crush the garlic with the flat site of your knife. Mince it up and sprinkle a generous amount of salt on top. Using the edge of your knife, press down bit by bit on the pile of garlic crushing it into an even finer paste. When you get to the end of the pile consolidate everything and keep crushing until smooth. Toss the garlic on top of the potatoes.

Add more salt if you need extra abrasiveness.

  • Wash your rosemary sprigs and remove the leaves from the stems. Give them a rough chop and toss them in with the potatoes as well. Pour in the olive oil and spoon in the whole grain mustard. Add a generous pinch of salt and pepper and still up the whole shebang until everything’s evenly coated.

We like ours with a little extra mustard to keep things interesting.

  • Wash the lemon and cut it into eighths, being careful to remove as many seeds as you can. Throw those suckers in with the potato mix and toss it in the oven. Let it roast up for 20 minutes and then give it a good stir. Pop it back in the oven for another 20 minute or until the spuds are fork tender. Serve with a little butter or sour cream if you desire.

Seriously, these little suckers have a ton of seeds. Remove as many as you can before you throw them in.

Ale-brined Stuffed Pork Loin

Pork, nuts, fruit and stuffing; a meal in every bite.

The other white meat can sometimes fall victim to being boring, which is a fate we blame on people with no imagination. We turn this one up to 11 by soaking it with a badass brine and stuffing it full of home cooking favorites like, well, stuffing and cranberries. It’s almost a complete meal in and of itself but that shouldn’t stop you from pairing it with some mashed potatoes or roasted root vegetables to cap things off.

Equipment Needed: 5 QT Pot, 3 QT Pot w/ Lid, Large Container with Lid, Large Roasting Pan (OR) 13 x 9 Baking Pan, Cooking Twine, Chef’s Knife, Cutting Board, Whisk, Tongs, Wooden Spoon, Paper Towels

Serving Suggestion: Individual Plating

Servings: 4-6

Suggested Wine Pairing: Chardonnay, Pinot Grigio, Pinot Noir, Shiraz

Suggested Beer Pairing: Stout, Brown Ale, Scotch Ale

Ingredients:

  • 2 lbs pork tenderloin ($7.99/lb)
  • 16 oz brown ale (price varies)(we actually used an old autumn ale, you can use English ale, winter ale or almost anything other than an overly hoppy IPA or barley wine)
  • 2 C apple cider ($3.49/gallon)
  • 1/3 C kosher salt ($2.29/48 oz box)
  • 1/3 C  pure grade A maple syrup (about $7/8 oz)
  • 8 large rosemary sprigs ($1.50/sprig or bunch)
  • 1 TBSP whole black peppercorns ($3.69/2.25 oz jar)
  • 1/2 C dried cranberries ($2.99/6 oz bag)
  • 1/2 C walnuts (about $8.99/lb)
  • 1 box of instant stuffing (about $2.50/6 oz box) (don’t judge us, just be sure you check the instructions on the box, the recipe typically requires a few tablespoons of butter and water)
  • 2 large apples ($2.99/lb)

Preparation:

  • You’ll want to plan ahead a bit on this one because you’ll want to brine the pork loin for at least 2 hours before you cook it. 6-10 hours is ideal.
  • For the brine combine your beer, cider, maple syrup & salt in the 5 QT pot. Whisk it all together, place it over high heat and bring it to a boil, stirring regularly until the syrup and salt are dissolved.

Beer here!

  • Once it’s boiling, transfer the brine to your large container add a tray of ice cubes to accelerate the cooling process and thin it out a bit. Pop it in the fridge until it’s chilled (this should take about 45 minutes to an hour).
  • While you’re waiting for things to cool, trim any excess fat off of your pork loin and give it a good rinse.
  • When your brine is cold, place the pork in it an add the rosemary & peppercorns. Cover the dish and pop it back in the fridge for at least 2 hours; the longer you leave it in the more tender it’ll get.

Make sure you have enough brine to fully cover your meat.

  • When you can’t holdout any longer preheat the oven to 375°F and take the pork out of the brine. Rinse it, pat it dry, and put it on a plate to bring it to room temperature (at least 15 minutes). Save the rosemary sprigs for later.
  • While you’re waiting for the pork to warm, cook up your stuffing. This typically involves bringing water and butter to a boil, stirring in the stuffing and letting it sit in a covered pot for 5-8 minutes. Chop up the walnuts and stir them in along with the dried cranberries.

Chop the walnuts into manageable chunks but be careful not to pulverize them.

  • When the pork is un-chilled, butterfly it (a.k.a. cut it almost in half lengthwise so you can open it like a sub roll).
  • Slice up your apples into thin pieces, lengthwise and use them to line each interior side of the loin. Spoon in your stuffing and lay the rosemary sprigs from the brine across the top.

Be careful not to over-stuff the meat, you need to be able to tie it up without too much excess.

  • Squeeze everything together and tie up the loin with butcher’s twine.

It's a good idea to pre-cut your twine so you don't have to do it with porky hands.

  • Pop the pork in the oven and cook it for about 45-60 minutes until it registers at about 165° F on your meat thermometer.
  • As with all meat let it rest for 5-10 minutes before you cut it. Remove the twine, slice into 1-2 inch discs and serve.

Roasted Garlic and Artichoke Cream

You'll be finding excuses to put this on everything.

We’re not gonna lie, we totally ripped this idea off from a spread we saw while shopping in Fairway. Our version, however, isn’t $14 for 8 ounces, so there. This blend is great by itself on bread but can be used for pizzas, on pasta, as a sauce for poultry, you name it. For a sharper bite use the garlic raw instead of roasting it.

Equipment Needed: Aluminum Foil, Baking Pan, Chef’s Knife, Cutting Board, Blender or Food Processor

Serving Suggestion: Family Style

Servings: 8-12

Suggested Wine Pairing: Pinot Gris, Sauvignon Blanc, un-oaked Chardonnay

Suggested Beer Pairing: Pilsner, Light Lagers

Ingredients:

  • 2 cans artichoke hearts ($2.79/13.75 oz can)
  • 2 garlic bulbs (yes, 2 whole bulbs) ($2.99/lb)
  • 1/4 C grated Parmigiano-Reggiano cheese ($12.99/lb)
  • 1 lemon ($0.50/each)
  • 4 TBSP extra virgin olive oil, divided ($9.99)/32 oz)
  • Salt
  • Black Pepper

Preparation:

  • Preheat your oven to 415° F.
  • Peel as much of the loose outer papery skin odd the garlic bulbs as you can without actually peeling them. Cut the tops off of the cloves and tear off a piece of foil large enough to enclose both bulbs.
  • Place the foil in the baking sheet and set down your garlic bulbs, cut side up. Drizzle about two tablespoons of olive oil over the top and sprinkle some salt and pepper on each as well. Wrap them up and pop them in the oven for 35 minutes.

Lube your bulbs.

  • While your garlic is roasting drain the artichokes and quarter them. Put them in the blender or food processor, add a palmful of salt and pepper, and grate in a quarter cup of Parmigiano cheese. Squeeze in the juice of half a lime, pour in two tablespoons of extra virgin olive oil and blend everything together until it’s smooth.

The acidity of the lemon helps balance things out.

  • When your garlic has roasted let it cool for a couple of minutes and then squeeze the cloves out of their peels and into your artichoke puree. Blend until everything is incorporated and add more cheese, salt, pepper or lemon to taste. Spread on your vessel of choice and buon appetito!

Acorn Squash Bisque

Smooth, rich, bisquiness awaits!

Fall’s return can only mean one thing in the kitchens of the Brothers Brown—it’s soup season. With about a month to go, our CSA yields some deliciously sweet and nutty squash this time of year and what better way to celebrate it than with a nice, velvety bisque.  Roasting the veggies allows them to caramelize a bit, further enhances the flavors.

Equipment Needed: 5 QT Pot, Baking Pan, Wooden Spoon, Chef’s Knife, Cutting Board, Immersion Blender or Blender or Food Processor, Potato Masher

Serving Suggestion: Individual Plating

Servings: 6-8

Suggested Wine Pairing: Viognier, Grüner Veltliner, Pinot Noir

Suggested Beer Pairing: Brown Ale, Pumpkin Ale, Oktoberfest

Ingredients:

  • 2 large acorn squash ($1.69/lb)
  • 4 carrots ($1.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 1 medium onion ($0.99/lb)
  • 2 TSP cayenne pepper ($3.50/2 oz jar)
  • 2 TBSP cinnamon ($3.59/3.5 oz jar)
  • 3 C vegetable stock ($3.39/32 oz)
  • 1 C whole milk ($1.19/QT)
  • 3 TBSP extra virgin olive oil ($9.99/32 oz)
  • 1 TBSP dried thyme ($3.59/1.5 oz jar)
  • 1 TSP ground allspice ($3.99/1.95 oz jar)
  • 1/4 C grade A light maple syrup (about $7/8 oz)
  • 3 TBSP apple cider vinegar ($2.79/32 oz)
  • 1 TBSP unsalted butter ($4.99/lb)
  • Salt
  • Black Pepper

Preparation:

  • Preheat the oven to 415° F.
  • Wash the acorn squash thoroughly to remove any remaining dirt. Cut off the stems and cut the squash in half. With a large spoon, scoop out the seeds and pulp in the center. Continue to cut the squash into quarters and then into quarters again. Toss them in the baking pan.

Use a serving spoon for maximum scooping effectiveness.

  • Wash and peel your carrots. Halve them crosswise and add them to the pan.

Peel those roots.

  • Peel the garlic cloves and add them whole to the other veggies. Peel and quarter your onion and toss it in too. Drizzle olive oil over the whole lot and give it an even dusting of salt, pepper, cayenne pepper and cinnamon. Pop everything in the oven for 40 minutes or until the squash is fork-tender.

Dust your veggies evenly but be careful not to overdo it. You can always adjust the flavors later.

  • Remove the veggies from the oven; scoop the squash out of its skin and into the pot. Toss in the other veggies, pour in the vegetable stock and milk. Stir everything up and bring it to a boil.

The fattier the moo juice you use, the richer the bisque.

  • Reduce the mix to a simmer and add all of your spices, herbs, syrup, vinegar and butter. Use your potato masher to break down the veggies a bit. Take your blending implement and puree it all until it’s smooth.

Blend until smooth.

  • Put the soup back over low heat and re-taste it. Adjust the seasonings to your liking and serve with some nice, crusty bread.

Salt-baked Rib Roast

Juicier prime rib, we have never had.

Prime rib. Rib roast. Ribeye. A steak by any other name would taste just as good. How you prepare that steak may vary, however, and we’re pretty sure we’ve found our new go-to method for cooking roasts. By coating this beefy cut in a salt crust you create a self-marinating, sealing-the-juices-inside, hard to screw up, delicious hunk of bovine that will have you fighting for seconds.

Equipment Needed: Roasting Pan, Aluminum Foil, Mixing Bowl, Chef’s Knife, Cutting Board, Fork

Serving Suggestion: Family Style

Servings: 6-8

Suggested Wine Pairing: Cabernet Sauvignon, Old Vine Zinfandel, Malbec, Shiraz

Suggested Beer Pairing: Pale Ale, Brown Ale, Porter, Bock

Ingredients:

  • 3 lb standing rib roast, bone-in (about $13.99/lb)
  • 4 cloves garlic ($2.99/lb)
  • 3 TBSP fresh rosemary ($1.50/sprig or bunch)
  • 1 1/2 C all-purpose flour ($1.89/2 lb)
  • 1 C water (free)
  • 1 egg ($2.79/dozen)
  • 4 C kosher salt ($2.29/48 oz box)
  • 4 TBSP Black Pepper

Preparation:

  • You’re gonna have to actually talk to a butcher for this one. Don’t be scared, just be honest about what you’re looking for and how you’re going to prepare it and any butcher worth his or her meat will steer you in the right direction (pun somewhat intended). Figure about 1/2 a pound to 1 pound per person depending on how hungry your crowd is. Ask for a standing rib roast with the bone, but ask them to separate the meat from the bone and truss it back on for you. This way you get the extra flavor the ribs will provide without the added pain of having to carve the meat off when you’re finished.
  • Preheat the oven to 325° F.
  • Mince your garlic and rosemary as finely as you can. On your cutting board, mix the two together and sprinkle some salt over it. With the edge of the blade of your knife, press down and scrape the mix against the board bit by bit to start to create a flavorful paste.

Meld those flavors together.

  • In a large mixing bowl add the salt, flour, the white of your egg and water and stir everything together until it has the consistency of wet sand.

Mix the crust ingredients thoroughly for a nice, even seasoning.

  • Ready your roasting pan by lining it with aluminum foil. Set your meat in there and try to coat it as evenly as possible with your garlic and rosemary paste. Crack on some fresh black pepper  but DO NOT add salt (you’re roasting it in a salt crust, remember?).
  • Now comes the really messy part. Scoop out the salt slurry a handful at a time and pack it firmly on the roast, taking care to cover the entire thing with the paste. Be thorough, adjust your paste according to how it’s sticking. Sliding off? Add more salt and flour in equal parts. Too cakey? Add a little water.

Cover that meat in its delicious self-marinating shell.

  • Once your meat is fully caked, pop it in the oven. For a delicious medium rare, roast it for 1 hour and 20 minutes; cook for about 10 minutes less for any hardcore, rare-loving carnivores and about 5-10 minutes more for straight up medium.
  • When the meat is done let it rest for 15 minutes before you do anything else in order to let the juices redistribute and to enable a little carryover cooking. This is no time to cut corners with a juicy, delicious piece of beef like this, so resist the urge to crack the salt crust and set a timer if you have to prevent temptation.
  • Reward your patience by using a large spoon or the back of a chef’s knife to crack the thing open. Brush off any large chunks of salt and remove the beef from the bone. Slice the roast on the bias and get in there.

Like opening the lid of a meat treasure chest.

Roasted Asparagus with Artichokes and Poached Egg

Like a little protein king on top of a roasted castle.

A poached egg on top of delicious vegetables you say? How novel! There’s no possible way that anyone has thought of this before. Wait, what? This is almost as played out as beet and goat cheese salad? Well guess what Mr. Fancypants, some combinations are awesome and are not to be f**ked with. So there. Grab yourself some fresh asparagus and artichokes (sorry, this is one time the canned ones won’t work) and get in there.

Equipment Needed: Baking Sheet, 3 QT Pot, Chef’s Knife, Cutting Board, Vegetable Peeler, Microplane, Spider or Slotted Spoon

Serving Suggestion: Family Style

Servings: 4

Suggested Wine Pairing: Sauvignon Blanc,  Pinot Grigio, Cava, Prosecco

Suggested Beer Pairing: Crisp Lagers, Pilsner, Witbier or Heffeweizen  

Ingredients:

  • 1 lb asparagus ($3.99/lb)
  • 4 large artichokes ($2.50/each)
  • 1 egg ($2.79/dozen)
  • 1/4 C Parmigiano Reggianno cheese (about $13.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 1 lemon ($0.50/each)
  • 2 TBSP white vinegar ($1.99/32 oz)
  •  3 TBSP extra virgin olive oil, divided ($8.99/32 oz)
  • Salt
  • Pepper

Preparation:

  • Preheat your oven to 400° F
  • Thoroughly rinse your asparagus and snap off the woody ends. Place them on the baking sheet to await their companions.

The stalk will naturally snap at the woody part.

  • Cut the top half of the artichokes off.  Remove the hard leaves from the outside until you get down to the softer ones towards the center. With your vegetable peeler take the top layer of skin off the stem. Cut the artichokes in half and add to the baking sheet.

We sure to remove any hard leaves and the outer skin on the stalk.

  • Mince the garlic and sprinkle it evenly across your veggies. Drizzle the whole lot with olive oil, salt and pepper. Pop it all in the oven and roast for about 15 minutes or until things start to develop the delicious brown crust we all know and love.
  • With about 5 minutes left on your green guys fill your pot about 3/4 full with water and bring to a boil. Reduce to a simmer and add a couple capfuls of white vinegar. Crack your egg into the pot and cook for 2 minutes. Remove it from the water when it’s done and make sure to let the excess water drip off.

Slide the egg in gently.

  • Plate up your veggies and squeeze the juice of half a lemon over everything. Gently place the egg on top and grate on your cheese. Break the egg open when you’re ready to serve and marvel at your new favorite flavor combo.

Grate, grate, grate all day long. Grate, grate, grate while we sing this song.