Halloumi and roast of autumn vegetables – Kitchen struck

I realize, after 18 years as part of it, that the rules of Internet food the week before the American superbowl of cooking that we call Thanksgiving dictate that everything should relate to turkey, farce or pie. But friends, we have what is abundantly covered in the archives and the newsletter. So let me tell you what I have done a lot lately to feed what I want, and it’s molded-roasted mixture of vegetables until it is almost charred, finished with a balsamic vinaigrette, and dotted with celestial pillows, salty and crisp of Halloumi.

Halloumi is a semi-dur, sautéed and salted cheese with chypron with a grumpy and slightly rubber texture (when it is cool) and a soft earrier texture (when it is hot) with crisp edges if they were grilled, fried or roasted. I love it. But, for me, the marvel of Halloumi is when it is hot, so when I see it grilled then put in a salad which will be refrigerated or even at room temperature, sending it back to its creaky and less magical state, I find it a little disappointing, but I keep it for myself. Well, most of the time. Who was the idea of ​​giving me a place to let off steam anyway?

This stove method, in which the vegetables are crowded and hot, sprayed in a vinaigrette, maintains the tender halloumi until it reaches your plate. I have a summer version of this in a kitchen hit every day, roast Halloumi with eggplant, zucchini and tomatoes, which you should not miss. And it is the fall / winter edition expected for a long time. I did it with sweet potatoes, cauliflower and Brussels cabbage, but other generous vegetables work very well here too, even cabbage or broccoli flowers. Do it with everything you have that you seem good for you (or must go), but do it for you, and soon, before being too busy feeding everyone.

This is there! Special audio edition of Smitten cooking guards, Kitchen goalkeepers struck: a kitchen counter conversation Posted last week. Read by me, I hope you have exactly the impression of having pulled a chair and that we hang out in the kitchen. Bonus recipe: When you buy the audio book, you will receive a signed vacation card on my part, perfect to offer as a gift, with a bonus recipe. To receive your card, fill out the form with your order form number here.

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