Tag: Roasted

Roasted Entrecôte with Avocado Mayonnaise and Roasted Hokkaido by Gordon Ramsay

Entrecôte, also known as Rib Eye steak, is tender and marbled and perfect for frying or grilling.
Because of the higher content of fat in the meat, entrecôte has to be handled a little differently from other cuts of beef. If you like your beef rare, this particular cut might not be right choice because undercooking means you will probably end up chewing chunks of luke warm and un-cooked fat. Instead, aim for medium-rare or even medium. This will give the fat time to melt and to infuse all that tasty meat with even more flavours.
Besides salting the steak generously, you can also use any spices and herbs that you love, but freshly milled black pepper is probably all you need.

Entrecôte	Avocado Mayonnaise
1-1.2 kg Entrecôte Sea salt Black peppercorns, crushed 500 g Hokkaido pumpkin, cut into bite-sized pieces 3 tbsp Beef tallow, melted 2-3 Large garlic cloves, pressed 3 sprigs Rosemary leaves Belgian endive, cut into thin wedges Parsley leaves for garnishing, optional	2 Medium ripe avocado, halved, seeded and peeled 1 tsp Dijon mustard 1 tbsp Lime or lemon juice 1 Garlic clove, peeled 1/2 tsp Sea salt 1 tbsp Mild olive oil

Take entrecôteout of the refrigerator 2 hours before the preparation. Season the beef all over with salt and black pepper.
Preheat oven to 200C/400F. Toss the diced hokkaido pumpkin with 1 tbsp of beef tallow. Season with salt and pepper. Roast the pumpkin for 25 minutes or until tender. Lower the oven temperature to 80C/175F. Leave the roasted pumpkin at the bottom rack of oven to keep warm.
Heat the beef tallow in a large grill pan or skillet until very hot. Add in entrecôte
©angiesrecipes and brown on all sides. Add in pressed garlic cloves and rosemary sprigs. Transfer everything to a baking tray and roast at 80C/175F for 80 minutes until medium.
Remove the entrecôte and cover with a layer of tin foil. Leave it aside to rest for 10 minutes while preparing the dressing.
Combine all ingredients for avocado mayonnaise in your immersion blender jar and process for 1-2 minutes until smooth. Store in an airtight container in the refrigerator until ready for use. It will stay fresh for 2-3 days.
Slice the beef and place them on a bed of roasted pumpkins and Belgian endives. Garnish with parsley leaves if desired.

Roasted Lemon Pepper Potatoes – The Side Dish That Doesn’t Play Second Fiddle by Gordon Ramsay

If you’ve made and loved our Greek Lemon Chicken, and
Fondant Potatoes, then you will absolutely adore these lemon pepper potatoes,
since it’s basically the best of those two recipes put together, minus the
chicken. The only problem is, whatever main course you decide to go with is in serious danger of being upstaged.

Speaking of chicken, if you happen to be roasting one,
besides keeping the bones for stock, be sure to save the rendered fat as well,
since that will elevate this dish to even greater heights. Also, feel free to
add some garlic here, but if you do, I’d go with whole cloves, since minced
garlic may burn onto the bottom of the dish towards the end of the roasting
time.

These are incredible eaten hot and fresh, but if for some
reason you don’t finish them all, they make the best homefries you’ll ever eat.
Just cut them up, and fry in some olive oil until crispy. They’re so good,
you’ll be tempted to make them just for that purpose, although that will take
way more willpower than I possess. Regardless, I really do hope you give these
Lemon Pepper Potatoes a try soon. Enjoy!

Ingredients for 8 Portions Lemon Pepper Potatoes:

4 large russet potatoes

salt, freshly ground black pepper and cayenne to taste

1/4 cup olive oil, or enough to cover bottom of baking dish

fresh oregano springs, optional

1 cup chicken broth

2 teaspoons lemon zest

juice from 1 or 2 lemons

– Roast at 400 F. for 20 minutes, flip and cook another 15
min., then flip again, and continue roasting until very tender and crusty.

Quinoa + Roasted Brussels Sprouts, Leeks, Almonds by Gordon Ramsay

Gluten free spring side dish of quinoa with Brussels sprouts

It might be love. And just in time for the holidays.

If you’ve been hanging with me for awhile here on Gluten-Free Goddess, you already know how much we dig quinoa. It’s one of our favorite gluten-free grains. I’ve grown to love- even crave– quinoa’s distinct smoky-nutty flavor. More assertive than rice or oatmeal, the taste of quinoa gives gluten-free baked goods and grainy side dishes a certain je ne sais quoi that feels nourishing, healthy, and satisfying all at once.

In a very understated, happy blue skies kind of way, I mean.

Not in a pious eat-this-it’s-good-for-you kind of way.

Though I’m sure there are plenty of quinoa converts that proselytize its admirable qualities in the nutrition arena (and why not? Its protein profile is a vegan’s wet dream) I prefer to love my quinoa on its own unassuming terms. Even though folks have dubbed her Queen of Grains and Mother of all Vegan Goodness in the Bunny Scampering Universe, I love her just because. Without projection. Without expectation. Or assumption.

I meet quinoa where she stands. I accept her for who she is. In all her cute as a button faux grain glory. After all, her botanical name is Goosefoot. Not a very glamorous moniker. Imagine being saddled with that one.

Hey, you! Goosefoot.

That’s right. I’m talking to you.

Sweet Mother Mary. Can you imagine? No wonder she chose to change her name. “Keen-wa” is so much sexier.

So Quinoa, honey. What are you doing tonight? Wanna come over? I’ve got some Adele.

You can even stay for breakfast.

Quinoa with Brussels sprouts and almonds

Quinoa Recipe with Roasted Brussels Sprouts, Leeks and Slivered Almonds

Recipe posted April 2011.

This elegant and easy grain dish is vegan and gluten-free. Plump golden raisins add a burst of sweetness. Slivered almonds add some crunch.

First- make your quinoa.

Ingredients:

1 cup quinoa
2 cups water
Sea salt, to taste

Instructions:

Rinse the quinoa thoroughly in a fine sieve. Add the quinoa and water to a pot (or do it my way- in a rice cooker- here’s how) and season with sea salt, to taste. Cover, bring to a boil, and cook the quinoa until all the water is absorbed and the quinoa can be fluffed with a fork.

Meanwhile- preheat the oven to 400ºF.

Ingredients:

In a roasting pan, combine:

1 leek, washed, trimmed, sliced
1 lb. Brussels sprouts, washed, trimmed, halved (or quartered, if large)
1/4 cup slivered blanched almonds
1/4 cup plump golden raisins, packed
4 tablespoons olive oil
2 tablespoons golden balsamic vinegar
Sea salt, to taste
1-2 garlic cloves, minced
2 teaspoons dried dill

To serve:

2 tablespoons fresh Italian parsley, chopped
Sea salt and ground pepper, to taste

Instructions:

Toss the prepared leek, Brussels sprouts, almonds, and golden raisins in the olive oil. Sprinkle with golden balsamic vinegar. Season with sea salt, minced garlic and dill; and toss to coat. Roast for roughly 20 to 25 minutes, stirring at least once, until the Brussels sprouts are tender, and browned a bit.

Remove the pan from the oven. Add in the fluffed cooked quinoa and chopped parsley. Drizzle with fruity extra virgin olive oil, to taste. Add sea salt and ground pepper, to taste. Gently toss to combine the roasted Brussels sprouts and hot cooked quinoa.

Serve immediately.

Cook time: 1 hour

Yield: Serves 4

Recipe Source: glutenfreegoddess.blogspot.com

Recipe Notes:

Use just-opened plump and juicy golden raisins in this dish- not those dried up, rock hard raisins you excavated from nether regions of your pantry. (In a pinch, you could rehydrate crusty raisins by soaking them in a little hot water for a few minutes, then drain well.)

Golden balsamic vinegar adds a bright, tart edge to this recipe, but if you don’t have any on hand, you could use apple cider vinegar, rice, or Champagne vinegar- just be sure it tastes clean and fresh- not overpowering (and I know you know this, but, Darling, vinegar is also best when it hasn’t been fermenting in your cupboard for a year and a half).

Remember, your recipe will only be as good as your ingredients.

More Brussels sprouts (and quinoa) recipes from food bloggers:

Golden Beets and Brussels Sprouts at Simply Recipes

Savory Roasted Brussels Sprouts at Gluten Free Gobsmacked

Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts at Kalyn’s Kitchen

Chickpea Quinoa Spinach Salad at Perfect Pantry