My husband brought a big bunch of beet roots to me in the kitchen the other day that he dug up from our garden. They were so beautiful I had to start taking pictures of their jewel like color immediately. I will share a couple of new recipes for what I did with them over the next couple of days, but in the meantime I am going to cover the basics of my favorite and most simple method for roasting them.
Cranberry Fig Chutney is a spicy and savory variation on the traditional cranberry sauce. When my husband and I were married, the big day was only a few days before Thanksgiving. Since I love cranberries so much, I thought jars of Cranberry Chutney would make a great party favor. As an insane bride to be, I made and canned 30 pints of Cranberry Fig Chutney to send home with our wedding guests to have with their Thanksgiving Meals. The preparation is labor intensive, but the process and cooking are simple. Delicious.
Puttanesca literally translates to mean “the way a whore would make it”. It is said that this pasta got it’s name for being a dish that prostitutes would prepare quickly and inexpensively between their customers or to lure them in. Others believe that the Neapolitan sauce was given this name for its spicy flavor and smell.
About a year ago, I posted a recipe for what I found to be the simplest roasted chicken recipe I have made. Recently I roasted a chicken for my family that was just as simple to prepare, but with even better results. The basics of the recipe remain, the only real difference was that I replaced the dutch oven with a 12 inch cast iron skillet and tied the legs together. In the end, it wound up taking less time to roast, the meat was just as tender, and it had a crisper skin.
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