Four Foods on Friday 50

Last week was my inaugural attempt at this weekly meme and since it was so much fun, I thought I’d play along again. Food themed fun really is the second best kind of fun.

1. Pasta. How do you tell when it’s done? Do you cook on medium or high?
I tend to keep the flame somewhere between medium and high so that I can have a nice healthy simmer. I like my pasta slightly al dente so I just keep tasting pieces straight out of the pot until I’m happy.

2. Deep frying. What kind of oil do you use?
We don’t fry often but when we do we use vegetable oil. I love olive oil but it just doesn’t work for frying.

3. Grilling. Do you grill on foil or directly on the grill?
Tin foil defeats the purpose.

4. Share a recipe that involves cooking something two different ways. Example, for lasagna you might fry the meat and bake the whole dish.

Yummy Roast Veggies
3 potatoes
5 carrots
3 parsnips
1 bulb of garlic
1 bunch of thyme
Olive oil
Salt and pepper

1. Preheat the oven to 400F.
2. Peel and chop the vegetables. Cut the potatoes into large chunks and slice the parsnips and carrots lengthwise. Separate the garlic into individual cloves.
3. Boil the potatoes, carrots, and parsnips for 5-7 minutes.
4. Drain the veggies making sure not to let the potatoes break apart.
5. Place the parboiled vegetables and the garlic into a large roasting pan and coat liberally with olive oil. Get your hands dirty here and toss them around yourself to make sure that all sides are oily. Make sure that your veggies don’t overlap, as that will prevent them from cooking evenly and crisping up. Grind some salt and pepper into the pan and sprinkle the fresh thyme over everything.
6. Place the pan in the oven and cook for one hour. Serve immediately.