better than cow flesh
Roasted Winter Vegetables with
Rosemary and Calamata Olives
Serves two as a meal (with wild rice), four as a vegetable side dish
Illustration by Bob Blumer
it's week three of the new year, and chances are that your commitment to '97's resolutions has eroded faster than the memories of your gluttonous December.
As your hedonistic cravings regain control of your decision making synapses, there's no better time to discover foods that are both rich in flavor and healthy by nature. Roasting vegetables at high temperatures magically transforms them into sweetened, crisped morsels with complex textures and flavors that bear little resemblance to the pan of raw tubers you put in the oven an hour earlier. The results are so pleasing to the palate that you will not even notice the absence of meat. In keeping with my credo, if you can peel a potato, you are guaranteed to make this dish successfully.
Ingredients
1 medium potato (any kind), skin on, cut into 1/2 inch pieces
1/2 to 1 head of garlic, cloves separated and skins removed
2 large shallots, peeled and quartered
1 carrot and/or parsnip, peeled and sliced into 1/2 inch slices
6 Brussels sprouts
3/4 teaspoon salt
4 tablespoons olive oil (ideally a robust "green" oil)
1 yellow bell pepper, cut lengthwise into 1/4 inch strips
1/2 cup Calamata olives (pitted)
1/4 cup fresh rosemary or thyme, stems removed
3/4 teaspoon freshly ground black pepper
1. Preheat oven to 450° F and prepare vegetables.
2. In a large roasting pan (or similar facsimile) add potato, garlic, shallots, carrots and Brussels sprouts.
3. Add olive oil and salt, and toss thoroughly.
4. Roast in oven for 30 minutes.
5. Remove from oven and add bell pepper, olives, fresh
herbs and black pepper. Toss and return to oven.
6. Cook for 30 to 45 minutes longer (turning once or twice), or until vegetables are nicely browned — but not charred. Serve immediately.
Le Secret: Make sure that the pan is big enough so that the veggies can be spread out enough to brown.
The Adventure Club: Use organic vegetables.
Notes: Olive oil may be reduced by half if you were very bad during the holidays. If you still hate Brussels sprouts, replace them with asparagus and add in step three.
Suggested Accompaniment: Uncle Ben's long grain and wild rice (my childhood favorite, and an exception to my "fresh is better" rule), or any other rice or couscous.
Music To Cook By: k.d. lang, "Ingenue," Sire Records (She would applaud the vegetarian nature of the dinner.)
Wine: A mellow Cabernet
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Dear Surreal Gourmet,
I made your Christmas Cosmopolitan at my office party and it was a big hit.
Now I am having a truly Canadian tobogganing party, and I was wondering if you have any appropriate drink suggestions.
— Debbie, Vancouver
Debbie,
My favorite cold weather, outdoors drink (after a flask of scotch) is hot chocolate with a shot of Creme de Menthe or Peppermint Schnapps. It tastes like a chocolate mint bar. Watch out for the tree trunks!
Questions may be e-mailed to the Surreal Gourmet at: SGbytethis@aol.com. Selected answers will appear in this space.
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