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By Root 591 0

be sweeter. To sweat onion (or any aromatic vegetable), heat a small amount of fat (oil or butter) in a small sauté pan. Add the diced onion and stir to coat with the oil, cover, and cook slowly over low heat until transparent but not browned.

Software:

2 large eggs

2 pounds ground beef chuck

1½ cups diced onion

1 tablespoon minced garlic

2 slices white sandwich bread, diced

3 tablespoons ketchup

½ teaspoon paprika

3 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

1½ teaspoons kosher salt

½ teaspoon freshly ground black

pepper

2 tablespoons chopped parsley

Hardware:

Large mixing bowl

Small sauté pan

Loaf pan

Rack

Sheet pan

Roasted Beet and Broccoli Slaw

Roasting has the uncanny ability to highlight complex flavors that are often washed away by wet cooking methods. The intense flavor of the beets in this slaw is always a surprise and delight.

Application: Roasting

Preheat the oven to 425° F. Wrap the beets in aluminum foil and roast for about 1½ hours, until they are tender but still firm when pierced with a paring knife. When the beets are cool enough to handle, peel with a paring knife and shred through the large holes of a box grater. Shred the broccoli stems. In a mixing bowl, stir together the oil, vinegar, and sugar. Season the vinaigrette with salt and white pepper. Add the beets, broccoli stems, and onions and toss with the vinaigrette; place in the refrigerator to marinate for at least 1 hour, or preferably overnight.

Yield: 4 side servings

Software:

2 large yellow beets (red beets are

fine, but the whole slaw will be

a deep red)

2 stems from broccoli, peeled (eat

the florets some other time)

¼ cup olive oil

3 tablespoons apple cider vinegar

1 teaspoon sugar

Kosher salt

Freshly ground white pepper

½ cup red onions, sliced thinly

Hardware:

Aluminum foil

Paring knife

Box grater

Mixing bowl

Beets are one of my favorite foods--roasted, boiled, pickled--there’s no way I won’t eat beets.

Slow-Roast Tomatoes

Roasting doesn’t have to be performed at high temperatures. In fact you’re only limited by how low your oven will go.

Ever wondered what to do with a bounty of summer tomatoes? These homemade “sun-dried” tomatoes beat anything you could buy. Try them warm right out of the oven on toasted country bread with basil and extra extra-virgin olive oil. Add them to salads, soups, risotto, pizza or yes—spaghetti sauce. Bagged and tagged, they’ll keep a month in the refrigerator, or you can freeze them for a century or two.

Application: Roasting

Preheat the oven to 170° F (or the lowest temperature setting on your oven).

Place tomato halves closely together, cut side up, on 2 half sheet pans. Drizzle the tomatoes with the oil, and then sprinkle the sugar over the tops, followed by the herb mixture, and finish with the salt and pepper.

Roast in the oven for a minimum of 10 hours. (Start right after dinner and leave the tomatoes in the oven overnight. When your alarm clock goes off the next morning, you’ll think you’re in Provence.)

Yield: 40 tomatoes

Software:

20 ripe tomatoes, halved crosswise

½ cup extra-virgin olive oil

3 tablespoons sugar

2 tablespoons mixed fresh herbs

including thyme, rosemary, and

sage, minced

1 tablespoon kosher salt

1 tablespoon freshly ground black

pepper (a coarse grind is best)

Hardware:

2 half sheet pans with racks if

possible. (I haven’t been able

to find racks that I like for my

half sheet pans so I bought

a heavy-duty full sheet pan

model at my favorite restaurant

supply shop and cut the

thing in half with a hack saw.)

Roasted Tomato Soup

Application: Roasting

During the last 20 minutes of cooking the tomatoes, begin preparing the rest of the ingredients for the soup. Put the olive oil into a 6-quart stockpot and set over medium heat. When it starts to ripple, add the bell pepper, onions, garlic and a heavy pinch of salt and gently sauté until the peppers and onions are tender, approximately 10 to 15 minutes. Add the tomatoes,