We had a few cold days. I was in the market and all of a sudden I saw everything there that I wanted. I wanted to turn on the oven and start roasting these foods.
I make my oven my tool. It is also the hearth; that's the hearth we have in modern times.
These are recipes that only have a few steps -- you put them in the oven, and go on to the next thing.
Mushrooms are very porous and they absorb a lot of fat, so I roast them to concentrate their flavors. Start the meal with this dish and a glass of Champagne.
Tuscan cooking is very simple, very potent and wonderful. The reason I wrap the pork roast in pancetta is it gives back the flavor that we've taken out by trying to get rid of the fat. Then it tastes like a real, Italian pig.
Kabocha squash has a wonderful, silky flesh. I'm going to roast it because that is going to concentrate the flavor and bring out the silkiness.
I also use this method of roasting the squash to make other things. If I add chicken broth and sauteed onions, it becomes a fabulous, silky squash soup. Then I will drizzle in some olive oil or a sage-flavored olive oil with shavings of Parmesan cheese.
I'm kind of a lazy girl, so I'll make a flaky butter pastry, which I can make in the food processor. I'll roll it into a free-form round. I'll pile the apples into the center of this free-form round, and I'll fold up the edges.
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