Oil and seasonings are the main thing.
For potatoes I may do the standard mix I use: salt, pepper, onion powder, and garlic powder. Then I may add Italian seasoning.
For broccoli, cauliflower, or broccolini, I just use that 4 spice mix.
For carrots I add some brown sugar and the 4 spice mix.
Whatever the vegetable; toss in olive oil, garlic oil, or your preferred oil, and season generously.
Then put on a pan with parchment paper on 375. Stir once or twice and turn pan around to cook evenly. The time varies greatly depending on the size you cut the vegetables, and the variety.
Broccolini will be done in less than 15 minutes, while carrots may take over 30.
Garlic oil is a byproduct of roasting garlic and is commonly used in restaurants to create a more flavorful oil.
I usually buy the peeled garlic for this when I make it at home due to the large amount of garlic I used.
Fill a bread or similar sized pan halfway with peeled garlic then add olive oil until it covers it by at least 1/2 inch. The garlic that is uncovered will cook more quickly and may brown too much if left alone.
Put the pan in the oven with foil loosely on top at 350 for at least 45 minutes. You are waiting until the garlic is soft and mashable. It will be a long while before the garlic is burnt. I usually check every 10-15 minutes from here on out, though you can lightly roast the garlic until it has not really changed color, or you can wait until it is a golden brown.
Cool the pan once it is done so you can put the strained garlic oil into a container that won’t melt.
Either keep the garlic as is, or purée it and find the many useful ways such as marinating chicken or making garlic bread.
Risotto is a dish with starchy rice cooked in a broth/stock. The rice used primarily are arborio, carnaroli, and vialone.
The rice is usually cooked by adding the liquid a ladle full at a time with very frequent stirring, though many are now just adding the liquid and letting be.
When starting the risotto, there is usually at least onions sautéed in butter and sometimes celery as well, then the rice is toasted, then deglazed with vermouth or wine.
The broth is then slowly added, waiting until it gets absorbed before adding more.
It is classically cooked al dente, but most restaurants in America will serve it tender.
Restaurants from different cuisines have taken on this delicious rice dish. I have seen it in Albuquerque at a Spanish (Spain) restaurant who put hatch chiles and corn it, and at a German style restaurant in Fredericksburg.
- Fun fact of the day: Mussolini tried to get Italy to eat more risotto instead of pasta due to the country’s reliance on importing the wheat.
Here is a pizza recipe https://food-heritage-archives.com/2020/09/09/pizza/
Not only can you cook pizza on this, but it is a non-stick baking sheet as well.
I cook frozen mozzarella sticks, fish sticks, bake fish or chicken, broil grilled cheese sandwiches, roast peppers, and many other things on it.
When you clean it, just use boiling water. After a couple uses the stone will darken substantially, but it is natural and will not affect the cooking. I have had my stone for over two years and it is used at least once a week most weeks.
The stone takes a few minutes to get hot, though it holds its heat very well.
I found mine for less than $20 at Target, and there are plenty of options under the $30 range. Just make sure the one you buy can at least go up to 450 degrees.
Get a small pot of water boiling with a splash of vinegar.
Use tongs or a handheld metal strainer to lower eggs in.
Boil for 13 minutes for hard-boiled.
Put in ice bath, and wait to cool to peel.