FoodFash

Adventure Begins in the Kitchen

Roasted Root Veggies With Garlic Chives

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Roasted Root Vegetables with Chives

There’s a running joke in my family that nobody is allowed to bring roasted root vegetables to a family dinner, especially my Aunt Sherry as the nobody, especially a holiday meal as the family dinner.  Because fifteen years ago, Aunt Sherry served a dish of extremely undercooked and arguably under-seasoned root vegetables at Thanksgiving dinner.  And not one of us has managed to forget. Poor Aunt Sherry!

Root Vegetables for Roasting

So after fifteen years of homemade roasted root veggie dislike, I decided to give them another shot.  I halved this recipe {for the most part}, increasing the quantity of garlic and shallots and subbing rosemary for chives.  And I used a combo carrots, turnips, and parsnips to make up my two pounds of root vegetables.  And it was a totally different {better!} experience than I remember having all those years ago.

Roasted Root Veggies

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Cranberry Rhubarb Sauce

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Slow Cooker Cranberry Rhubarb Sauce

Homemade cranberry sauce is one of the easiest recipes you can make this holiday season.  All you need is a slow cooker, about four hours notice, and a few simple {and fresh!} ingredients.

Cranberries and Rhubarb

I was looking for a way to liven this fall favorite and adding rhubarb and Chinese five spice did just that. Although still very tart, rhubarb is a little less tart than cranberry allowing for a recipe that calls for less sugar.  And Chinese five spice {cinnamon, cloves, star anise, fennel, and pepper} pulls all of the flavors together, like a bow on a present.

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Chipotle Layer Dip With Avocados & Green Chiles

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Layer Dip

Layer dip reminds me of the glory days of college.  One of my roommates {and dearest friends}, Emily, would always whip up a batch on Gator gamedays.  Her raw-tomato-free dip quickly became my favorite gameday thing, Sunday thing, Tuesday thing.  It wasn’t uncommon to convince her to skip class, make dip, stay in PJs, pop in a John Cusack flick, and dominate an entire 8 x 11 tray.  It was college.  It was lazy. It was perfect.

Layer Dip Layer Ideas

Fast forward to adulthood, I still use Emily’s general formula for layer dip: beans, cheese, salsa in lieu of tomatoes, taco seasoning, green chiles, etc., etc..  From her, I learned not to commit myself to seven layers, but to layer only the good {to me} stuff.

Layering Layer Dip

So this weekend, to kick-off college football season, I made a layer dip with the things I’m craving lately: chipotle salsa and green chiles.  It’s smoky, spicy, a little more adult than the college version, and I have no doubt that it’ll be a hit!

Goooooo Gators!!

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Hatch Chile & Cheddar Cornbread Scones

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Hatch Chile & Cheddar Cornbread Scones 1

It’s well into hatch chile season and, after weeks of passing by giant hatch chile displays at the store, it’s about time for me to get on board and make something hatch-chile-special!  This recipe was inspired by a visiting FoodFash mom, hosting a build-your-own bloody mary brunch, and an extreme craving for cornbread.

Charred Hatch Chiles

… And maybe the ever-present desire to torch food on the gas range.

Hatch Chile & Cheddar Cornbread Scones 2

I used a savory scone recipe that I had prior success with as a guide, adding yellow cornmeal for texture and hatch chiles and sharp cheddar to step up the flavor game.  And the resulting scone was seriously something special.

FoodFash Brunch

The lovely crowd above gobbled them all up!

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