It’s Valentine’s Day, which means the internet is saturated with romantic stories and pink food. I was chiding myself for not saving my red velvet cake until today, when I realized that I actually had the perfect festive dish in my archives- a Valentine’s Day borscht!
As much as I don’t like to admit it, my approach to cooking probably reflects my personality and general approach to life, which has always been a bit…all or nothing. I’m either standing in a hot kitchen for 10 consecutive hours combining a bunch of ingredients I’ve never seen before into a science experiment until I push myself to the limits of my emotional and physical bandwidth, or I’m barely reheating old rice in a pan and eating it with a fried egg on top (i.e., I was too lazy to poach one). This past weekend, I found myself creating packets of Thai prawn curry in banana leaves and cooking them on a charcoal grill in 90 degree heat and then churning my own ice cream, thickened the old fashioned way with gum mastic and flavored with rosewater and cardamom. At 8pm on Sunday, as I watched the ice cream going around and around in my mixer, my roommate heard me whisper, “I think I overcommitted again.”
I’m having a hard time believing it, and I don’t want to jinx a good thing, but, you guys… I think it might be spring. Which means that our shelves will soon be filled with such wonders as rhubarb, artichokes and asparagus, and we won’t want to see another root vegetable for as long as we live. Which means that I don’t have much time to get you this super simple but incredibly tasty recipe for roasted vegetables.
In a single post, I am about to give you a lot of advice. Not only am I going to include a tasty and deliciously different recipe that’s great for a party or a healthy snack AND an opportunity to incorporate yet more winter root vegetables into your eating rotation. Nope, this recipe also comes with a side of “public service announcement”, which in turn is accompanied by a “TMI” warning.
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