Recipe Sketchbook: Roasted Beets, Blood Orange, Tarragon

Roasted beets in a blood orange vinaigrette with red wine vinegar, Dijon mustard, olive oil, shallots, minced capers, chopped tarragon, lemon juice, kosher salt and ground black pepper.  Served with goat cheese, fresh tarragon, chervil and olive oil.  Very good.

Recipe Sketchbook: Roasted Cauliflower, Croutons, Parsley

I have been experimenting with cauliflower today and had a lot of chopped up parts left over.  So I put them to good use.
One head of cauliflower.  Cut into bits.  About 2 ounces (57g) of slab bacon diced.  Toss with lots of olive oil, fresh thyme leaves, pepper and more salt than you think is [...]