Garlic Parmesan Broccoli Potatoes 3 T olive oil 3 cloves garlic minced 1 T Italian seasoning 1/4 t onion powder salt & pepper 24 oz broccoli florets 16 oz baby potatoes halved 1/4 c Parmesan 2 T chopped parsley 400° 15-20 min
At a dinner at an Italian vinoteca, on the dessert menu was something I'd never seen before: ricotta-stuffed eggplant with candied orange and chocolate sauce. My curiosity piqued, I placed an order with the waiter, only to have him come back with "You won't like it. Order something else." Not one to be easily swayed from ordering an intriguing dessert, I ordered it in spite of his admonition, and you know what? I liked itquite a bit, in fact. With that experience in mind, when I saw a fresh fennel cake on a dessert menu at a fancy three-star Michelin restaurant, I didn't hesitate to order it. I had high hopes and was ready for anything. But so was the waiter, who informed me as he set it down that if I didn't like it, he'd replace it with something else. He saw my expression after I took my first bite, and he briskly returned to the table to make good on his offer.Still, I do believe in giving a chance to things that are out of the ordinary, otherwise, how would we discover new flavors and tastes? I haven't gotten around to trying to come up with my own version of an eggplant dessert (and I'm not exactly chomping at the bit to come up with a fresh fennel one, either), but I've made these tomato jam-filled cookies many times and not once have I had to rush over to offer guests anything in their place.
Recipe of the Day: Ree's Twice-Baked Potato Casserole Instead of filling individual potato skins for the twice-baked classic, load everything but the skins into a casserole dish fit for a crowd. This cheesy, bacon-laced side reaches new heights with two stints in the oven.
Italian Roasted Garlic & Parmesan Potatoes - Roasted potatoes smothered in olive oil, garlic, Italian seasonings and Parmesan cheese plus the always optional red pepper flakes for those of you who like a spicy kick.