We’re no stranger to roasted vegetables here at Roxie Ginger, but it’s fun to see the different combinations that can come together and taste amazing. Carrots and dill never seemed to make much sense to me once upon a time, and what do you know – they sing together in perfect harmony.
On a grocery run this week, we found a really interesting sounding package of chicken sausage stuffed with spinach and gruyere and decided to give it a shot. I head scratched for a bit to think of what would be a good accompaniment. For me, sausage always matches with potatoes, but catching in the corner of my eye was a pretty head cauliflower and I thought, “well don’t you look interesting.”
This is a really simple recipe good for a busy night. While individual ingredient tastes wonderful on its own, but the combination of all three goes together like bread and butter. Or cauliflower and fennel and chicken sausage. Whatever you prefer.
One cuisine type that I’m really looking forward to trying more frequently in 2013 is Asian-inspired food. It’s often pretty healthy for you, and radically diverse depending on which regions you are looking to pull ideas from, but I’ve always found it a bit intimidating. Furthermore, I learned to cook and get a feel for flavors with my grandmother. We didn’t cook or really eat a whole lot of non-American or German foods, and it is always difficult to cook things when you don’t necessarily have a full understanding of the taste you are trying to replicate. Especially when you realize that General Tso’s Chicken takeout doesn’t exactly qualify as “authentic Chinese dining.”
It hasn’t been until the past few years that I’ve ventured out to try and eat more adventurously with foods from that particular portion of the world. I now want to try and re-create some of these flavors at home. There has been some trial and error, as with all things (my Pho recipe is a work in progress). I felt really fortunate to have stumbled upon this gem after buying smoked duck for another dish when inspiration struck.
Happy New Year! I gladly welcome you, 2013. I’ve been trying to come up with my resolutions, and I’m really drawing a blank. I have an intense love of resolutions, but now that I’m writing about these, ideas are coming in droves. 3 seems like a good solid number, so let’s cull the masses of inspiration and narrow it down. What do you say?
- After the holiday glut of decadent eating and drinking, I figure most of us (except the very disciplined of us, of course) want to cleanse the palate and generally try to live a little healthier. I could definitely go that route after my week-long holiday back home. Therefore, I resolve to run 4 races this year. One every 3 months, so I always have one to be working toward.
- In the vein of cleansing my palate, preparing my lunch during the weekdays to avoid spending the outrageous amounts on midtown lunches. Saving myself 1 day for a bagel, each week.
- Since starting Roxie Ginger back in July, I’ve come to enjoy writing and working on improving it. My goal is to write something – maybe not an entire post, and maybe not even something that I will share with anybody else – but write something every day.
Are there any that I might be missing? What are some of yours?
Now that that is settled, let me come back to the task at hand, introducing you (or maybe not!?) to a new drink we discovered on New Year’s Eve. A few years ago a friend of mine brought back a bottle of Becherovka from a trip to Prague. An herbal, spiced liqueur, it wasn’t love at first taste, but it was intriguing enough to keep me coming back.