Roasting, renewed

I remember a time when roasted vegetables seemed revolutionary to me. Vegetable, fat, hot hot heat -> delicious, easy, slightly caramelized edges. What a trick, to have something so amazing from so little effort. At this point, kale chips were all the rage across food blogs, so I think maybe other people shared my wonder at the power of roasting.

These days, as an audience, we’re a little bit more picky. Roasted produce is great for weeknight dinners, but we’ve shaken the magic off of them. The illusion has been revealed. But that bugs me, because there’s still so much potential there, for a dish that’s easy and cheap, but tastes complicated and expensive, which is the holy grail of self-catered weddings as far as I’m concerned.

Summer squash and ricotta tarts

This blog came about because I’m going to be testing out some recipes for my own wedding, this August, and I figured, why not post some of those here, for other people to benefit from, as well?

I’m trying out a variety of techniques, to see how foods stand up to various indignities, such as being frozen, refrigerated, and left out at room temperature for a while. I don’t have all the results yet, but I’ll be checking back in on my frozen foods in a few weeks, and I’ll update then.

First up are ricotta and summer squash tarts. These are really good. Like really, really good.