55+ Living Guide Winter 2018 Winter 2018 55+ issue for Joomag | Page 33

Please remember one thing, fat is flavor so before you
toss it out, think about saving some for another adven-
ture. What about your next roux, some roasted veggies, a
warm vinaigrette for a salad, some mashed potatoes, rice
or pasta. It will keep up to two weeks in the fridge or you
can freeze it for a month or two.
For the adventure you’ll need just a few simple things:
two thermometers one for the oven and one for the
meat, a roasting pan with heft, a gratin or baking dish, an
ovenproof skillet, parchment paper, roasting racks, a few
utensils and a big desire.
I can only hope that by now, your appetite has been
stimulated. I would like to offer heartfelt thanks to Molly
Stevens. Molly is a great chef, friend and author. Her
book “All About Roasting” is a treatise on the subject.
This cookbook was released in 2011 and has been inspi-
rational to me and many other home cooks. She has a
way of weaving words and recipes into very approachable
delicious meals. I suggest that you add a copy to your
library, become inspired and get roasting.
You can only cook as good as your ingredients, so shop
smart, buy local, eat fresh and please share the meal.
Until the next time, I’ll see you at the table.
Rod Michael
the best
seasonal
gourmet
comfort food
Winter Dining 2018
the oak room on crooked lake
Reservations Suggested
Please call 518-674-3132
during office hours M-F
after 3 pm on weekends
Begins Thur. Feb. 1st - Sat. Mar. 31th

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