Cooking tips, tricks, and advice from professional kitchens
Posts tagged mushrooms
Spaghetti squash and vegetable ragout, confit garlic and roast tomatoes
Jan 18th
It’s cold, it’s rainy, and I’m tired. I also have virtually no groceries in the house. Now I need to be a little creative.
Here’s what’s in the fridge:
Spaghetti Squash
Zucchini
Carrots
Garlic
Artichokes
Tomato sauce
Garlic Mushrooms
Caramelized onions
Grape Tomatoes
These grape tomatoes are grim looking. They’re wrinkled and dry, so what better way to use up than roasting. Preheat your oven to 325F, put the tomatoes on a baking sheet. Drizzle with olive oil, salt and pepper. Roast for 30-45 minutes or until somewhat dry.
Grape tomatoes drizzled in olive oil and seasoned. Ready for roasting.
Cut the ends off the squash – carefully. Cut it lengthwise, and scoop out the seeds and pulp. Place it on a microwave safe plate cut side down, and microwave on high for 7 minutes. Remove when done, let cool, and with a fork, scoop out the strands of squash.
Place a few garlic cloves and olive oil into a small pan or pot. Cover, or nearly cover the garlic with oil. Heat over medium low heat for about 15 minutes. Do not let burn. Remove when garlic cloves are soft and golden brown.
Shread carrots and zucchini, or cut into spaghetti like strips with a mandoline.
Cooked spaghetti squash, julienne zucchini and carrot
Heat your tomato sauce in a pan, add carrots and simmer briefly. Add zucchini after about 2 minutes. Simmer 30 seconds, and add precooked mushrooms, roasted garlic.
Heat up a little butter in a pan, toss in the squash, season. Sautee to reheat. Add your ragout. Garnish with basil, confit garlic, roast tomatoes, and garlic oil.
Spaghetti squash and vegetable ragout, confit garlic and roast tomatoes
Related Blogs
My New Favourite Thing: Super Quick Fresh Pizzas
Dec 6th
Fresh home-made pizza is one of the best things ever. But who can be bothered to make a dough, let it proof, punch it, let it proof again only to still have to make everything you want on the thing?!
The solution I’ve found, (sad that it took me so long to implement even though we’ve been doing this at work since long before I started a year ago) is to make all the components separately and freeze them in individual portions.
For the base, simply make the dough as you would regularly, make enough for however many pizzas you want, and after rolling, freeze.
A sub-tip here is to freeze them all on a baking sheet with a piece of wax paper in between and once frozen, wrap individually in saran wrap to prevent freezer burn.
For the sauce and the toppings, make as per the recipes you like, and freeze in small zip lock baggies. I’ve found this works brilliantly for garlic mushrooms, caramelized onions and sauce so far, and from work I know this also works with sausages (cut to size first).
When you want a pizza, simply pull one bag each of whatever you want on it from the freezer, let them defrost in the fridge (or in the microwave) and there you are home-made from scratch pizza any time you like.
