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How to Roast Vegetables
[caption id="attachment_2470" align="alignnone" width="640"]A Trio of Roasted Vegetables - The Messy Baker Sweet Potatoes roasted with rosemary[/caption] I got a bit carried away. I was experimenting with roasted vegetables for today's CTV appearance and ended up making five variations. I just couldn't make up my mind which version I liked best, so I made them all. Well, almost all. Having recently posted about Herb-Roasted Potatoes I felt I could skip this one and try some less obvious options. While I know that steaming is the most healthy option, I think of it as more of a summer technique. Light, bright vegetables suit the sunny weather. But during the dull, grey days of winter? I require more depth of flavour, more variation. And roasted vegetables are the ultimate free-style side dish. Not only does roasting caramelize the natural sugars and make the dish delightfully sweet, the options are almost limitless. You can roast almost any vegetable, combine them in any way you like and season them as the mood fits. Just follow the basic steps and you can't really go wrong. To properly roast vegetables you need a:
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How to Keep Your Vegetables Colourful
How to Keep Vegetables Colourful When Cooking  - The Messy Baker So far so good on the weekly veggie post resolution. Spicy Green Beans and a pumpkin-based soup have kept me right on track and feeling all smug. This week? Well, it's a bit selfish, but I decided to turn to the experts at Rouxbe Online Cooking School once again.  One of the biggest turn offs for me as a photographer healthy eater, is dull, colourless food. Who wants to eat grey broccoli or jaundiced cauliflower? Not me. Turns out the way you cook a vegetable can be just important as how long you cook it. And of course, one method won't cover all vegetables. What works for green won't work for red. Or yellow. So, want emerald beans? Brilliant Brussels sprouts? Ruby red beets? Here's how.
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How to Make Beef Stock

Last week, when I posted about homemade French Onion Soup (shown on the left), Cheryl of 5 Second Rule politely asked if I had a recipe for beef stock. Well, Cheryl, I do -- only it's more of a technique than a measure-and-pour recipe. Stock is...

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How to Make Creme Fraiche

Look what I did! Pretty isn't it? This is just my maple squash soup and a drizzle of crème fraîche. I got so excited by the possibilities, I played with my food. While the heart was fun, it was a bit on the simple side. So I...

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