oven roasted vegetables recipes

Jack asks Frederic for some fresh and easy pasta salad recipes. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Large pasta pot Colander Rubber spatula Cutting board Chef’s knife Pairing knife Pepper mill 2 large bowls Measuring spoons Zester or vegetable peeler Medium saucepan Liquid measuring cup Dry measuring cups Wooden spoon Tips: Cooking pasta: Cook any type of pasta in boiling, salted water; the salt adds flavor to the otherwise bland pasta. You need about 6 quarts of water per pound of pasta. Stir the pasta as soon as you dump it into the boiling, salted water to keep it from sticking together. Extra-virgin olive oil: Produced from the first cold-pressing of olives Has a low (less than 1%) acidity Has a more assertive olive flavor than virgin olive oil or olive oil No chemicals are added In general, the most desired and most expensive type of olive oil. Couscous: Though couscous looks like a grain, it is in fact a tiny type of pasta. Couscous is usually made from granules of semolina, but it can be made with other grains such as barley, corn, millet, or even crushed acorns and breadcrumbs. Recipe Rescues: If your couscous is clumpy – Fluff it with a fork to separate the individual granules. If your fusilli is overcooked – Drain pasta as soon as it is al dente, meaning that it is still slightly firm to bite into yet tender. Overcooked pasta is mushy and may fall apart in the salad. To make pasta salad into a more complete meal – Serve either the pasta salad or couscous salad with chicken or shrimp. For leftovers – Both the pasta salad and couscous salad will keep in the fridge for up to 2 days.

Vegetable Enchiladas

Recipe | Courtesy of Curtis Aikens

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Cubano Fiesta

Episode | From: Easy Entertaining with Michael Chiarello

Michael returns to his days in Miami for this inexpensive party full of hot and hearty Cuban favorites. With recipes for Ropa Vieja, Double Fried Plantains, Black Beans and cumin scented rice, Caipirinha Gameplan 1 Day Before Party: Simmer steak and vegetables for Ropa Vieja. Soak and rinse black beans for Cuban Black Beans. Simmer beans with ham hock. Chop and sauté onion, garlic and chilies and blend with one half of cooked beans. Mash mixture, return to pot and cook. Remove steak from broth to cool. Strain broth and return to pot to simmer and reduce. Tear steak into bite-size strips. Chop and sauté onions, garlic and peppers for Ropa Vieja. Season black bean mixture. Dice tomatoes and add to Ropa Vieja mixture with reduced broth. Simmer mixture and finish with shredded meat and parsley. Cool and store in refrigerator overnight. Strain black beans, cool and store in refrigerator overnight. 1 Hour Before Party: Peel and slice plantains for Fried Plantains. Deep fry plantains, smash, and fry again. Season and keep warm. Sauté rice in cumin and butter for Cumin Scented Rice. Simmer rice mixture with lime juice and water. Keep warm. Reheat Ropa Vieja. Reheat Cuban Black Beans. At the Party: Blend and serve Caipirinha Cocktails. Serve Ropa Vieja with Cuban Black Beans, Cumin Scented Rice and Fried Plantains. Eat and Enjoy!