Here's the scoop: You don't have to be a pro to add a little panache to your food. Here are four quick & easy techniques that can breathe new life into some of your own recipes. Follow these steps and fall in love with your old favorites-- all over again.
This is a go to... I make asparagus at least once a week. They are great as a side for steaks, baked chicken, and pork chops. My recent favorite is putting a fried egg over them for breakfast.
Preheat oven to 400 degrees. Trim asparagus. Place asparagus on sheet pan. Drizzle with olive oil and season with salt and pepper, toss to coat. Cook for at least 10 minutes, longer if you like your asparagus crispier.
Pickle Red Onion
Total revelation! You don't have to boil jars and prep like a maniac to pickle vegetables. These red onions go on almost everything- salads, burgers, pork chops, tacos, and even brie and crackers.
Thinly slice a red onion into rings. In a pan, combine the onion, 1/4 cup of water, juice of 1/2 a lemon, 1 tablespoon of sugar and a pinch of salt. Bring to a boil over medium-high heat, stirring occasionally. After boiling the mixture for 2 minutes, pour into a heatproof bowl to pickle for 15 minutes. Drain onions. Keep onions in a sealed container in the fridge for up to a week.
Roasted garlic can elevate any dish. Its taste is so different than raw or fried garlic. I stir it into soups, spread it on bread, and add it to pasta sauces.
Preheat oven to 350 degrees. Cut off and dispose the top quarter of garlic. Place garlic on aluminum foil. Drizzle with olive oil, salt and pepper. Wrap tightly in foil and roast for 45 minutes. When garlic is cool enough to handle the cloves will pop out easily.
Use a Ricer to Mash Potatoes
This $20 investment will change your potato game. Using a ricer creates a much creamier mash.
Wasabi Mashed Potatoes: Peel and dice 3 largish russet potatoes into one in cubes. Boil potatoes in salted water for 20 minutes or until fork tender, drain. Put potatoes through ricer, add 5 tablespoons of butter, 1/2 cup of sour cream or 1/3 of cream, salt, pepper, and our new favorite and tablespoon of wasabi paste. This adds something completely unusual and totally delicious...trust me!