Tag Archives: Roasting

Sweet Potato, Sausage and Onion Hash with Eggs

It wouldn’t be right to post at all about anything this week without mentioning last week’s East Coast hurricane. The BF and I were incredibly lucky to get through it completely unscathed but I know we’re in the minority. Don’t forget, if you haven’t already, to donate money, supplies, or your time in any way you can. Find out how here.

In happier news, this hash is DELICIOUS. It’s from The Kitchn and the recipe has been sitting in my “To Make” list for over a year now. It seems like there’s always someone I’m cooking for who doesn’t like meat, or sweet potatoes, or onions. But this past weekend I had some dear friends in town and they eat anything (my favorite kind of friends, mind you) so it seemed like the perfect time to finally try it out.

On the menu:
Sweet potato, sausage, and onion hash
Adapted from The Kitchn’s recipe here
Serves 6 – 7

2 large onions
4 medium sized sweet potatoes, skins on and diced to 1/2 inch cubes
1 pound sweet Italian sausage
6 large cloves of garlic, minced
4 long stalks of rosemary, minced
3 Tbsp olive oil
Salt and pepper to taste
6 – 7 large eggs (1 per person)

Preheat oven to 450 degrees. Cover a large baking sheet with foil.

Cut onions in half and then slice each half into thin half moons. Heat a medium sized frying pan over medium heat and add onions, stirring occasionally until the onions cook down and start to brown, about 30 minutes.

Meanwhile, in another frying pan, cook the sausage over medium/high heat for around 15 minutes, breaking the sausage apart so it’s in small, crumbly pieces.

Once the onions and sausage are cooked, in one large bowl add sweet potato chunks, sausage, onions, minced rosemary, minced garlic, and olive oil and toss until everything is coated in olive oil. Spread on the covered baking sheet (don’t worry if it’s not in a single layer, it doesn’t really matter). Roast in the preheated oven for 4o minutes, or until sweet potatoes are easily pierced with a fork.

In a large frying pan, fry the eggs just until the outside is cooked and the center is still runny. Top each serving of hash with a fried egg.

NOTE: The Kitchn‘s recipe has a lengthy second step where you cook the eggs over the hash in a skillet for 20 minutes, but to me that just meant a lot of extra time and another dirty dish. It looks lovely, but ultimately felt unnecessary.

And lastly… that photo above is missing the egg. I was last to eat (the cook eats last!), and I was too lazy to crack another egg. But the hash looked nice so, voila.

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Roasted Cauliflower Salad


This is a salad that I tasted for the first time at one of my favorite restaurants in New York, Otto. My only hang up is that the original calls for olives, which I loathe. When I made this I left the olives out but you could easily chop up and add 16 Kalamata olives during the last step to make it a truly authentic Mediterranean dish.

On the menu:
Roasted cauliflower salad
Serves 4 as a side

1 large head of cauliflower (around 3 lbs)
2 Tbsp olive oil
2 garlic cloves, minced
3 Tbsp capers
1 1/2 Tbsp fresh squeezed lemon juice
1/4 tsp red pepper flakes
1/2 tsp freshly cracked black pepper
Salt

Preheat oven to 425 degrees. Line a large baking sheet with foil.

Clean stem and leaves off of the head of cauliflower. Chop cauliflower into bite sized pieces with flat sides (this just makes roasting and caramelizing easier). Rinse in a colander and shake off as much excess water as possible.

Toss cauliflower in a large bowl with olive oil and black pepper. Spread in one layer on the baking sheet and bake for 10 minutes. Flip cauliflower with tongs and roast for another 10 – 20 minutes until your pieces are golden brown and softened.

Spread cauliflower on a plate in one layer so that it cools down a bit.

In a large bowl, add capers, lemon juice, red pepper flakes, and a healthy pinch of salt. Add cauliflower and toss to coat. (This is where you would add your chopped olives if you wanted)

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Roasted sausage with garlic and cherry tomatoes


This meal requires such little preparation, I will probably make it every week from now until I start to smell like sausage. Remember, I’m trying to find a job so I don’t want to smell like a sausage factory when I walk into interviews…

… do I?

In any case, this takes an hour to roast but about 5 minutes to prepare. All you need is a roasting pan or an ovenproof skillet and you’re good to go.

On the menu:
Sausage with garlic and cherry tomatoes
Serves 2 – 3

1 lb sweet Italian sausage
2 cups cherry or grape tomatoes, washed
1 head of garlic, cloves separated and unpeeled
1/4 cup olive oil
3 Tbsp balsamic vinegar
2 tsp dried basil
2 tsp dried thyme
1 tsp salt
1 tsp pepper
1 cup small pasta (such as orzo) or white beans or wilted greens to serve the dish over, cooked according to box directions

Preheat oven to 425. Prick each sauce a few times on each side with a sharp knife or toothpick.

Add sausage, cherry tomatoes, garlic cloves, and spices to a roasting pan or ovensafe skillet. Pour over olive oil and balsamic vinegar. Using your hands*, toss until the herbs are distributed and everything is coated in olive and vinegar. Make sure everything is in one solid layer in your pan or skillet. Bake for 30 minutes. Flip sausage and roast for another 30 minutes. Serve over small pasta or beans or wilted greens. Splash a tiny bit more balsamic if desired.

*Do not use a spoon and deprive yourself of the slippery, crazy-cool feeling of tossing all this together with your hands. You’re giggling thinking about tossing slippery sausage with oil (hardy har har) but sexual undertones aside, it just feels so dang cool! Seriously. Okay, you’re still laughing. Fine fine, the cheese stands alone.

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Roasted Shrimp with Tomatoes, Capers and Feta


I have a small collection of cookbooks, and truth be told, they serve more as kitchen decoration than anything else. I decided it’s because cooking from a cookbook is a gamble: you really have to trust the cookbook editor and publisher in order to guarantee a great recipe. I made some mediocre apple muffins a couple weeks ago from a cookbook, and I guarantee that if I had searched for the exact recipe online I would’ve found one with tons of notes in the comments and helpful tips on how to make those muffins stellar.

I do, however, have a cookbook that I know is incredible (I used to work for the publisher heeeeeey) and all about roasting: literally called All About Roasting. My hesitation in using it is that roasting, to me, seems super involved and time consuming. But I read through it slowly one blissful warm Saturday morning with a hot cup of coffee and found this incredible shrimp recipe. Turns out roasting doesn’t always mean 4 hours in the oven.

On the menu:
Roasted shrimp with tomatoes, capers and feta
Serves 2

1/2 pound jumbo shrimp
3 Tbsp extra virgin olive oil
2 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1 Tbsp vodka
Salt
One 14.5 oz can of diced tomatoes, or 1 3/4 cups of peeled, seeded, and diced fresh tomatoes
2 Tbsp capers, drained
1/2 cup feta cheese, crumbled

Preheat oven to 425 degrees.

In a large bowl, toss the shrimp with 2 Tbsp of olive oil, garlic, oregano, red pepper flakes, vodka, and a pinch of salt. Toss and coat and let marinade for 30 minutes at room temperature.

Spread the tomatoes in a shallow baking dish (I used a 8″ x 10″ Pyrex dish), drizzle with remaining Tbsp of olive oil, and sprinkle with capers. Arrange the shrimp on top of the tomatoes and pour extra marinade over the top.

Bake for 8 minutes, or until the shrimp are mostly pink. Using tongs, flip shrimp and cover with feta cheese. Bake for another 8 – 10 minutes or until shrimp are cooked through completely. Feta will be slightly melted.

Note: I served this over buttered orzo and it made a lovely weeknight meal with minimal effort. #Win.

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Bourbon and Brown Sugar Pork Shoulder

This past weekend I went all out and made a super special dinner as a thank you to two friends. I wanted the dinner to be out-of-this-world memorable, and with dishes we don’t eat everyday. I remembered that I had a recipe for pork shoulder tucked away in my inbox and this seemed like the perfect opportunity to try it out. I called my local pork store, Sorriso’s, ordered a four pound pork shoulder, and annoyed everyone in my presence for two solid days talking about how great this dinner was going to be.

The dinner was comprised of four main dishes, and I’ll be sharing them over the course of the week. Just so y’all know, none of this was very complicated but it came together to be a pretty epic dinner. Four bottles of wine didn’t hurt anybody, either.

On the menu:
Bourbon and brown sugar glazed pork shoulder
Serves 4 – 5 

1 Tbsp paprika
1 1/2 tsp red pepper flakes
1 1/2 tsp cayenne pepper
1 Tbsp salt
1 Tbsp ground black pepper
4 1/2 pound bone-in pork shoulder*

Glaze:
2 1/2 cups light brown sugar, loosely packed
1/2 cup bourbon

Preheat oven to 275 degrees.

Mix together paprika, red pepper flakes, cayenne pepper, salt, and pepper in a small bowl. Rub the pork shoulder all over with the spices and let sit 30 minutes.

Set pork in a roasting pan and put in oven for around 5 hours, or until the bone moves around easily with little to no resistance.

When the pork has been in the oven for 4 hours and 45 minutes, start making the glaze. Mix together the brown sugar and bourbon in a small saucepan and turn heat to medium/low. Simmer the sugar and bourbon for around 8 to 10 minutes or until reduced by 1/4.

Brush 1/3 of the glaze over the pork shoulder and return to oven. Glaze twice more, every 10 minutes. After 30 more minutes of roasting, remove the pork from the oven. Let sit for 15 minutes before pulling meat off the bones and serving. Serve over basic polenta or mashed potatoes.

*It’s worth mentioning that pork shoulder is kinda pricey, but well worth the money. A cheap pork shoulder will yield tough meat, and you definitely want this to be as moist and juicy as possible.

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