Balsamic Roasted Cauliflower

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I picked up some gorgeous fancy cauliflower at the farmers market this weekend. I cut it up, tossed it in some oil, drizzled with a little balsamic and voila veggie side.

Ingredients:
1 head cauliflower, cut into florets
Olive oil spray
Salt & pepper
2 TBSP balsamic
Parmesan cheese

Preheat oven to 450.

Toss or spray cauliflower with olive oil, salt and pepper. Roast for 20 minutes. Remove from oven, toss with balsamic and some Parmesan cheese, roast for an additional 10 minutes.

Serves 4 – 6.

Buttermilk Buscuits

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These are my version of Alton Brown’s biscuits. I don’t keep shortening in the house so I used butter instead. I’m also lazy, so I let my food processor do the work with mixing the butter and flour together. We had a barn cookie cutter so made barn shaped Buscuits.

Ingredients:
2 c flour
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
4 TBSP butter
1 c buttermilk, chilled

Preheat oven to 450 degrees.

In a food processor, combine flour, baking powder, baking soda and salt. Add butter and pulse until mixture looks like crumbs.

Pour mixture into a bowl. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Serves 4 – 8.

Roasted Chicken

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There is really nothing better than a roasted chicken. The secret is lots and lots of course salt and dried thyme. This is one of my favorite Sunday night meals.

Ingredients:
1 whole chicken
Salt
Course salt

Preheat oven to 450.

Salt inside of chicken heavily – then add some more. Truss chicken. Salt outside heavily, then add some more, sprinkle with thyme.

Roast for 2 hours until internal temp reaches 155. The time varies so I start checking at 1:30 and then check every 30 minutes until it reaches 155. Rest for 15 minutes then carve.