michael-in-phoenix
Well-known member
...the last few months where you roast the veggies in the oven first, then puree into a spread?
I know I saw it somewhere.
Michael
I know I saw it somewhere.
Michael
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Does anyone remember a vegetable dip or spread posted here within..
- Thread starter michael-in-phoenix
- Start date
Caponata perhaps???...lots of veggies though not oven-roasted.
http://eat.at/swap/forum1/93989_Janet_why_not_use_Caponata_to_make_a_tart?
http://eat.at/swap/forum1/93989_Janet_why_not_use_Caponata_to_make_a_tart?
not recent but what about Roasted Red Pepper and Mushroom Tapenade???
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=6309
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=6309
michael-in-phoenix
Well-known member
I could have been a bit more descriptive, huh? I remember wanting to try a recipe...
...that had some sort of dairy base: cream cheese or sour cream (or both?), and you roasted various veggies in the oven until charred and then blended them together with the dairy. It sounded great, and I wanted to try it with low fat cheese, etc.
Anything?
Michael
...that had some sort of dairy base: cream cheese or sour cream (or both?), and you roasted various veggies in the oven until charred and then blended them together with the dairy. It sounded great, and I wanted to try it with low fat cheese, etc.
Anything?
Michael
Michael - Pat -NoCal, posted Alton Brown's Roasted Vegetable Spread - Could this be it ?
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=3754
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=3754
michael-in-phoenix
Well-known member
That's it!!!! Thanks Gay. You are truly the Siren of Search!
If you are roasting vegies; you may consider this also. Gay posted Rec: Roasted Vegetable Platter
This has been on my list, looks and sounds wonderful. Thinking it might be good addition for Easter. I know it is not exactly what you were looking for, but perhaps, as long as you are roasting vegies, you may consider making both!
Roasted Vegetable Platter With Arugula Green-Goddess Dip
Makes 12 servings
Make ahead: Yes
You can find root vegetables in grocery stores year-round, but here's a good reason to visit the farmers' market in colder months (when farmers need your business most). There you will find glorious multicolored beets, sweet young carrots, and electric-green arugula for a platter that is a play on crudites. The dip is even better when made a day ahead.
Ingredients:
For the dip:
3/4 cup sour cream
1/4 cup mayonnaise
1 green onion, including top, chopped
1 clove garlic, chopped
1 tablespoon freshly squeezed lemon juice
2 cups (about 2 ounces) packed fresh arugula leaves
2 tablespoons chopped fresh tarragon leaves
Salt
For the vegetables:
6 large or 12 small beets, in mixed colors, if possible
4 parsnips (about 1 1/2 pounds)
24 baby carrots (not bagged mini carrots) or 12 regular carrots (about 1 pound)
2 celery roots
Olive oil
Salt
24 very small red or white "creamer" or Yukon gold potatoes (about 1 1/2 pounds)
Directions:
To make the dip:
Combine the sour cream, mayonnaise, onion, garlic, and lemon juice in a blender or food processor fitted with the metal blade. Add half of the arugula and pulse until just combined; add the remaining arugula and the tarragon and pulse until just combined.
Season to taste with salt. Transfer the dip to a bowl, cover, and refrigerate while you prepare the vegetables, or for up to 1 day.
To prepare the vegetables: Preheat the oven (with two racks) to 375°F. Trim the leaves and stems off the vegetables and wash the vegetables well. Wrap half of the beets in a large piece of aluminum foil and set in the oven directly on a rack; repeat with the other beets, putting them on the other rack.
Peel the parsnips and carrots. If using baby carrots, leave them whole; if using larger carrots, cut them into sticks about 3 inches long and ½ inch thick.
With a chef's knife, cut the bottom and top off of the celery root, then trim away the skin. Cut the parsnips and celery root into pieces about the same size as the carrots (the vegetables need to be roughly the same size so they will cook evenly). Keep each type of vegetables separate.
Toss the carrots in a small bowl with 2 teaspoons oil and a generous pinch of salt; place them on a baking sheet in one layer.
Repeat with the celery root and transfer it to the same baking sheet, but keep the vegetables separate. Repeat with the parsnips; transfer them to another baking sheet. Repeat with the potatoes, and place them on the baking sheet with the parsnips, keeping the vegetables separate. Place the baking sheets in the oven alongside the beets.
After 30 minutes, test the carrots, celery root, and parsnips for doneness; they should be cooked through and slightly browned, but not soft. Remove any cooked vegetables and return the pans to the oven as necessary, for about another 5 minutes or until the remaining vegetables are done. Test the potatoes and beets after 45 minutes; if a knife slides easily into the centers, they are done (beets may need up to an hour, depending on size). Let the vegetables stand at room temperature. When the beets are cool enough to handle, pull off the skins and cut the beets into wedges. (The vegetables can be cooked up to 2 hours ahead and left standing at room temperature.)
Arrange the vegetables in groups on a platter and serve with the dip.
All recipes from Party Appetizers, by Tori Ritchie (Chronicle Books). All photographs by Victoria Pearson.
http://thenest.com/gallerysearch/print.aspx?gallery=135&itemnumber=0
This has been on my list, looks and sounds wonderful. Thinking it might be good addition for Easter. I know it is not exactly what you were looking for, but perhaps, as long as you are roasting vegies, you may consider making both!
Roasted Vegetable Platter With Arugula Green-Goddess Dip
Makes 12 servings
Make ahead: Yes
You can find root vegetables in grocery stores year-round, but here's a good reason to visit the farmers' market in colder months (when farmers need your business most). There you will find glorious multicolored beets, sweet young carrots, and electric-green arugula for a platter that is a play on crudites. The dip is even better when made a day ahead.
Ingredients:
For the dip:
3/4 cup sour cream
1/4 cup mayonnaise
1 green onion, including top, chopped
1 clove garlic, chopped
1 tablespoon freshly squeezed lemon juice
2 cups (about 2 ounces) packed fresh arugula leaves
2 tablespoons chopped fresh tarragon leaves
Salt
For the vegetables:
6 large or 12 small beets, in mixed colors, if possible
4 parsnips (about 1 1/2 pounds)
24 baby carrots (not bagged mini carrots) or 12 regular carrots (about 1 pound)
2 celery roots
Olive oil
Salt
24 very small red or white "creamer" or Yukon gold potatoes (about 1 1/2 pounds)
Directions:
To make the dip:
Combine the sour cream, mayonnaise, onion, garlic, and lemon juice in a blender or food processor fitted with the metal blade. Add half of the arugula and pulse until just combined; add the remaining arugula and the tarragon and pulse until just combined.
Season to taste with salt. Transfer the dip to a bowl, cover, and refrigerate while you prepare the vegetables, or for up to 1 day.
To prepare the vegetables: Preheat the oven (with two racks) to 375°F. Trim the leaves and stems off the vegetables and wash the vegetables well. Wrap half of the beets in a large piece of aluminum foil and set in the oven directly on a rack; repeat with the other beets, putting them on the other rack.
Peel the parsnips and carrots. If using baby carrots, leave them whole; if using larger carrots, cut them into sticks about 3 inches long and ½ inch thick.
With a chef's knife, cut the bottom and top off of the celery root, then trim away the skin. Cut the parsnips and celery root into pieces about the same size as the carrots (the vegetables need to be roughly the same size so they will cook evenly). Keep each type of vegetables separate.
Toss the carrots in a small bowl with 2 teaspoons oil and a generous pinch of salt; place them on a baking sheet in one layer.
Repeat with the celery root and transfer it to the same baking sheet, but keep the vegetables separate. Repeat with the parsnips; transfer them to another baking sheet. Repeat with the potatoes, and place them on the baking sheet with the parsnips, keeping the vegetables separate. Place the baking sheets in the oven alongside the beets.
After 30 minutes, test the carrots, celery root, and parsnips for doneness; they should be cooked through and slightly browned, but not soft. Remove any cooked vegetables and return the pans to the oven as necessary, for about another 5 minutes or until the remaining vegetables are done. Test the potatoes and beets after 45 minutes; if a knife slides easily into the centers, they are done (beets may need up to an hour, depending on size). Let the vegetables stand at room temperature. When the beets are cool enough to handle, pull off the skins and cut the beets into wedges. (The vegetables can be cooked up to 2 hours ahead and left standing at room temperature.)
Arrange the vegetables in groups on a platter and serve with the dip.
All recipes from Party Appetizers, by Tori Ritchie (Chronicle Books). All photographs by Victoria Pearson.
http://thenest.com/gallerysearch/print.aspx?gallery=135&itemnumber=0
michael-in-phoenix
Well-known member
It sounds wonderful. Thanks Barb.
Another option for roasted veggies: I can vouch for these...
Even if they aren't wrapped inside the crepes, the seasoning mix works well.
The "Image Link" will go directly to the veggie roast.
The other link goes to my orignal post which includes the NYTimes article with a narrative about crepes. The buckwheat crepe (so delicious! plus it lasts in the frig for days) and veggie recipe are linked to the left of the story.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=73632
http://www.nytimes.com/2006/11/08/dining/082brex.html
Even if they aren't wrapped inside the crepes, the seasoning mix works well.
The "Image Link" will go directly to the veggie roast.
The other link goes to my orignal post which includes the NYTimes article with a narrative about crepes. The buckwheat crepe (so delicious! plus it lasts in the frig for days) and veggie recipe are linked to the left of the story.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=73632
http://www.nytimes.com/2006/11/08/dining/082brex.html
here is the copied recipe. does anyone else find the FoodTV site so slow to load? and
so many ads/popups to block and sashay around?
taste and season as needed. I thought it needed more oomph, so I added some hot sauce and more salt. I have added some sour cream to make it smoother for serving with sturdy potato chips. nice.
Roasted Vegetable Spread
Recipe courtesy Alton Brown, 2004
Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 45 min Level:
Easy Serves:
1 3/4 cups spread Ingredients
1 red bell pepper, sliced into rings
1 medium onion, sliced into rings
4 cloves garlic, crushed
1 small zucchini, sliced
1 tablespoon olive oil
8 ounces cream cheese
Kosher salt
Freshly ground black pepper
Challah, foccacia, or pita bread, for serving
Directions
Preheat oven to 400 degrees F.
Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.
so many ads/popups to block and sashay around?
taste and season as needed. I thought it needed more oomph, so I added some hot sauce and more salt. I have added some sour cream to make it smoother for serving with sturdy potato chips. nice.
Roasted Vegetable Spread
Recipe courtesy Alton Brown, 2004
Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 45 min Level:
Easy Serves:
1 3/4 cups spread Ingredients
1 red bell pepper, sliced into rings
1 medium onion, sliced into rings
4 cloves garlic, crushed
1 small zucchini, sliced
1 tablespoon olive oil
8 ounces cream cheese
Kosher salt
Freshly ground black pepper
Challah, foccacia, or pita bread, for serving
Directions
Preheat oven to 400 degrees F.
Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.