Get Your Bake On
November 30, 2024
I would rather toss something in the over than stand watching a pot on the stove any day. When the oven is on I reach for one of my favorites, either a classic Pyrex baking dish, a white glazed stoneware baker or a vintage Dansk Kobenstyle baker. I’ll decide on which based on what’s being prepared or how it’s being presented. If it’s a batch of Brown Butter Blondies or a sheet cake I might go with the Pyrex. If I’m entertaining for the holidays and I’m making a Panettone Bread Pudding or Sicilian Potato Gratin I will go with a white stoneware or the enameled Kobenstyle. The Pyrex is put to use all year long roasting vegetables while the other two are perfect for a seasonal fruit crisp or presenting a chopped salad to a group. And, it goes without saying any and all will handle the task perfectly when you are asked to whip up a batch of Funeral Potatoes or a Baked Mac and Cheese. Easy clean up for each makes it hard to pick a favorite.
Classic Pyrex photo: crate and barrel
White Potluck Baking Dishes photo: crate and barrel
White Enamel Dansk Kobenstyle Baker photo: Food 52
photos except where noted: gp
Before you decide…
October 30, 2012
what you’ll be serving this with you’ll have pecked away at the whole bowl full. Really, it’s that simple and it’s that good….hot or at room temperature. Toss the cauliflower florets with a drizzle of general use olive oil and a little s & p . Place on a foil lined baking tray and roast at 450 degrees for approximately 25 minutes or until the florets are tender and golden. I usually give them a quick toss about halfway through. That’s it, dig in. If you have an extra five minutes you might try a quick light sauce of butter, garlic and capers…it’s a Martha touch so how bad could it be? And capers? You may never eat cauliflower any other way again. 
simplequietmodern 