Spinasse's chef shares secrets for roasting vegetables
SOMETIMES THE simplest things in life are the best.
Take, for example, the Carote Nuove — baby carrots roasted with sage — that I enjoyed this summer at Cascina Spinasse. It was our first visit to the 3-year-old Capitol Hill restaurant since chef and partner Jason Stratton expanded the dining room and added a bar — Artusi — at the corner of East Pine and 14th Avenue. All welcoming and bright, it's the perfect place for a leisurely antipasti plate while sipping a Campari and Soda.
But enough of Spinasse's exemplary expansion. Back to those crazy-good carrots.
Our solicitous server that July evening said he'd replicated Carote Nuove at home with good results. After carefully scrubbing and patting the orange nubbins completely dry, he caramelized them in a very hot skillet, doused them with extra virgin olive oil, sprinkled with kosher salt and freshly ground pepper, then placed them in a 450-degree oven until tender. After tossing the baby carrots with a liberal blast of Barolo vinegar, he transferred them to a pretty platter to serve.
Stratton said he adds a clove or two of crushed garlic at the beginning of cooking and several leaves of sage a minute or two before the carrots are just tender. And buy fresh baby carrots from your local farmer's market, he urges.
Acetorium Barolo Vinegar, a handcrafted, aged vinegar made from Nebbiolo wine, is another key ingredient in Carote Nuove and many other dishes on Stratton's Piedmontese-based menu. Priced at around $35 for a 250-milliliter bottle, you can buy it at The Shop Agora (on Phinney Ridge, Capitol Hill or online), Pane d'Amore on Bainbridge Island or online from Amazon.com .
Armed with some of Stratton's secrets for cooking summer vegetables, I checked in to see if he had any tips for working with winter's bounty.
"Unlike many summer vegetables, where a quick sautéing would yield a delicious side dish, winter vegetables require a bit more time, planning and careful seasoning," Stratton says. "I love to roast most winter roots for a long time to caramelize their sugars and unlock a real depth of flavor.
Seattle Attorney Rex Stratton - News
Even when you're just going to make a simple vegetable purée, Seattle chef Jason Stratton suggests roasting the vegetable "to bump up the complexity of the flavor." By Braiden Rex-Johnson Roasted cauliflower spiked with lemon, spiced with cumin and
Callaway Digital Arts Appoints Rex Ishibashi as CEO :: ITbriefing.net ::
, Former CEO of the company, will the role of the CCO, Chief Creative Officer. In this role, Nicolas will drive the creative vision of the company as Callaway continues to combine the art of interactive storytelling with the best of digital game to offer a new, immersive experience. Bing Gordon, co-founder of EA, a board member of Zynga, and partner of Kleiner Perkins, an investor in Callaway, will join the company as a strategic advisor and creative.
Quotes:
, Chief Creative Officer, Callaway Digital Arts
"We are delighted to have Rex join us in the position of CEO.My profound experience in publishing and digital Callaway will an unstoppable force in the publishing space interactive tablet. Rex joined Callaway with a record of incredible success and mobile games to lead the next phase of our innovation and growth. "
, CEO, Callaway Digital Arts
"Advances in mobile devices and tablets, wireless connectivity and interactive entertainment have created a" perfect storm "that is fundamentally changing the way we are entertained, informed and educated.I look forward to leading the team of Callaway Digital Arts we deliver a new form of interactive storytelling that will give children and families the opportunity to share meaningful experiences, online and off. "
Article Source and copyright © PR Newswire Europe Limited, all rights reserved.
Trademarks, logos, images and other elements can be author of companies mentioned in this article.