Sheet Pan Veggies

Veggie Blues
Winter cooking can get a little boring. As much as I love potatoes, I do actually get tired of them. Cabbage, squashes, carrots, and fennel are great, but it is only January, and I am already longing for spring’s seasonal offerings. Something a little bit more exciting…

Sure, I could buy the stuff that comes from the Southern hemisphere where different veggies are in season but it’s not the same. I bought a tomato the other night to have as a garnish for the gyros I made for dinner. And, my husband commented that I hadn’t eaten any. After twenty-plus years you would think that he would pick up on my quirks…and refusing to eat out-of-season tomatoes is definitely one of my quirks. That being said, I find myself craving all things green, leafy, and rooty lately—which is somewhat out of character. I also want comfort. In essence, I am rather high-maintenance culinarily right now.

So, what does one do when one desires some tasty veggies that are interesting yet also comforting? Throw everything on a sheet pan, toss with your favorite herb blend and some olive oil, and see what happens…

You can get creative with the flavor profiles. It’s as easy as switching up the spice blend.

Sheet Pan Veggies
Yields 2-3 servings Read more…

2023 Fancy Food Show

You So Fancy
I spent the last few days in Sin City for the 2023 Fancy Food Show. Normally this show is held in San Francisco. But, for reasons beyond my knowledge, they moved it to Las Vegas. And, I am not sure if that was such a great idea. The show seemed a bit smaller to me, although that may have more to do with businesses closing than reluctance to go to a different city.

This was the first show since the height of the pandemic. So, I was looking forward to attending and hoping to see what’s new in the industry. I was also hoping that the move to Las Vegas would mean the show itself would be bigger and, frankly, more worth the expense of having to travel. To be fair, we have been spoiled by the fact that the show has been in our own backyard for decades.

In a nutshell, I was disappointed. But, that in and of itself tells me more about the state of the fancy food world than anything else. Bottom line is that while there were a few products and trends that were new, the food world is still trying to play catch up from multiple years of shutdowns, supply chain issues, and more recently, inflation. That being said, there were definite highlights.

Alcohol-Free Spirits
You may have noticed that Dry January is a thing. (Just ask Martha Stewart) The idea of not drinking during the month of January after all the revelry for the holidays is immensely popular. So popular in fact, that it has spawned a number of product lines devoted to sophisticated alcohol-free spirits and aperitifs for mixing some interesting mocktails with the thought that January doesn’t have to be the only dry month.

One such company is Abstinence Spirits. Their line of botanical non-alcoholic spirits works well with your favorite club soda but can also be a surprise addition to your favorite full-octane creations when you’re in the mood. And for the champagne lovers who want all the bubbles but not the buzz, Prima Pavé has something tasty for you to try. While their Blanc de Blanc will never fool a true champagne connoisseur, the attention to detail in their “wine-making” process produces a high-quality non-alcoholic alternative that is as good on its own as it is as a mixer.

Snacks
Snacks are always a big category for the Fancy Food Show and this version was no different. There were plenty of sweet, salty, and spicy options to satisfy any craving you could come up with—and some of them are kind of outside of the box. For instance, I am that person who loves crispy, crackling chicken skin from a roast chicken. Flock Foods has seen fit to challenge all those pork rind producers with the poultry version. And, I am here for it. My other favorite caught me by surprise. MushGarden mushroom chips aren’t necessarily new per se. But, they are new to me and I was surprised to find myself eating the sea salt version one after the other.

Asian Flavors
The flavors of Asia from Korea to India to Thailand and Malaysia were on full display across all sorts of categories proving that if you like your meals spicy, hot, and fragrant, there will be plenty of options to choose from.

Southern-style
I found my favorite flavor a little closer to home though with Chilau Foods Southern-style flavor bases. Think Better Than Bouillon but for gumbo and shrimp and grits. I’m looking forward to giving these a whirl.

All in all, I was glad we went to the 2023 Fancy Food Show if only to get the creative juices flowing again. Keep an eye out for these and other products in the coming weeks as it might take a bit of time to work out all of the logistics of adding new items.

Shrimp and Grits with Bacon
Adapted from Hoppin’ John’s Low Country Cooking

These typical shrimp and grits are served for breakfast, but they are good any time of day. We love the addition of bacon! Read more…

Sheet Pan Sausage with Arugula and Bread Salad

Winner, Winner Sausage Dinner
When I sit down and think about what to eat each day, my process always starts out with what protein is going to be the basis of the meal. ‘Cause once you know that everything else sort of falls into place. After sitting down once again to figure it out, I came to the realization that of all the possible options, the one that I choose least often is sausage.

This is noteworthy because I love sausage. I will choose sausage over bacon at breakfast almost every time and my pizzas will always have sausage on them. But, while I will occasionally throw some sausage on the grill, or whip up some Sausage and Apples or Sausages and Peppers, overall, we don’t have a lot of sausage dinners.

It’s a tragedy, really. Well-made and well-cooked sausage is incredibly satisfying and wholly comforting. I mean, Bangers and Mash? You could never go wrong with buttery carbs and fatty flavor. But see that’s the issue. Eating sausage frequently is frowned upon by nutritionists and cardiologists alike. Having said that, the occasional sausage meal can be a nice change from the day-to-day on the chicken, pork, beef, or fish carousel.

Everything in moderation.

The best thing about a sausage dinner is that no matter what you do with them, the recipes aren’t generally complicated. And, for the most part, you can do it all in one pot. Or, in this case, a sheet pan.

If you have ever had the Roast Chicken with Bread Salad at Zuni Café in San Francisco, you may find this recipe for Sheet Pan Sausage with Arugula and Bread Salad has a familiar feel. The original recipe comes from New York Times Cooking but I have changed it a bit because I felt it needed more drippings and just a punch more flavor from some onions.

Sheet Pan Sausage with Arugula and Bread Salad Recipe
Yields 4 servings
Adapted from The New York Times Cooking

Sheet Pan Salmon with Green Beans and Miso

Rain Sheets and Sheet Pans
So here we are, swimming our way into January. Seriously, can someone turn off the water? I’m sure the last thing that most of us are thinking about while dodging raindrops, falling trees, and torrents of water, is dinner…but ya gotta eat.

In recent years I have become a big fan of sheet pan dinners because of how easy they are to throw together. And, also because the relatively small amount of cleanup avoids the nightly discussion about doing the dishes. This is important if you have teenagers in your household. Sheet pans are the workhorses of any well-stocked kitchen. If you don’t yet have a decent set of sheet pans, do yourself a favor and get at least one. You will find you use it for everything.

There are so many options when it comes to cooking your dinner entirely on a sheet pan. There is literally nothing you can’t do with a sheet pan. Fish, beef, pork sausage, shrimp…the sky is the limit people!! And, for whatever reason, it sort of feels like you are eating healthier (whether it is true or not). We all have our own delusions. This is just one of mine…

The Sheet Pan Salmon below actually is healthier. And, it’s a nice way to rebound from the bacchanalia that is the last two weeks of December. I make this New York Times recipe often. Though, I have adapted it to my tastes. The original version was just too sweet for me…

Sheet Pan Salmon with Green Beans and Miso Recipe
Adapted from New York Times Cooking
Yields 4 servings Read more…