Black garlic has a highly concentrated taste - licorice meets balsamic meets the absolute essence of garlic. It's a quick way tin inject a huge amount of flavour into a dish. Get everything chopped and ready for this dish before you start, but don't cook it until just before starting - you want the sprouts to be eaten fresh from the pan.
It's not often that you can find a gratin-like side dish that doesn't include cheese. That's why we love this one. Rich and delicious, this dish is always a winner with roast turkey. You can use all milk instead of milk and cream, it will just not be as luscious. You can even substitute an alternate non-dairy beverage such as almond or soy milk for those that are dairy-free.
First and foremost, a tian, is not a recipe, but an oven-proof earthenware baking dish. By extension, everything baked in that dish is called a tian. The Provencal tian is certainly the best known: It consists of vegetables, often zucchini, tomatoes and eggplants.
It's asparagus season and guess what...Sunday May 16 is Mimosa Day! What do the two have in common? It's because when you add the grated egg over the top of the asparagus salad, it is often referred to as "mimosa" as it resembles bright yellow mimosa flowers. This salad is a wonderful way to serve seasonal asparagus with a tangy caper vinaigrette. If asparagus stalks are thick (and in my opinion better eating), then peel before using. Break the stalk at its natural break then peel up to the head with a vegetable peeler. I use green asparagus as it stands up best to the strongly flavoured dressing. This recipe easily serves four, but you could double or triple the recipe for a larger crowd.
These vegetable fries make a perfect side dish and will convert any non-root vegetable eater. You can substitute other vegetables like zucchini, but just be careful of your roasting time, since they take less time to roast than the root vegetables.