The carrots came out scrumptious! Roasting brings out the natural sugars of the carrots and the herbs add a wonderful, delicate flavor. I had my son and daughter-in-law for dinner on Saturday evening. I made some old favorites that haven’t been in our dinner mix in a while. I made spice-rubbed grilled flank steak, a recipe from Gourmet Magazine, August 2001. The meat has a spicy dry rubbed that can be done up to two days of ahead of cooking. I also made my son’s favorite pasta salad, tri-colored fusilli with shrimp and roasted peppers, but without the shrimp. This recipe is from Buon Appétit Magazine, August 1984. I love this recipe as the dressing uses white wine vinegar, olive oil, Dijon mustard and salt and pepper. It has better flavor than bottled Italian dressing. My daughter-in-law loves strawberry shortcake. I picked up a 2 pound container of beautiful red strawberries at Wegmans and brought out an old recipe I had from Gourmet Magazine May 1996 for “Individual Spongecakes (part of a recipe for Minted Berry Spongecakes).” These easy to make mini cakes need 2 eggs, sugar, flour, cornstarch, unsalted butter and are made in a muffin pan. It took approximately 45 minutes to make my own light and fluffy spongecakes as a base for my shortcakes. For the whipped cream, I used heavy whipping cream, a tablespoon of confectioners’ sugar and a teaspoon of vanilla to flavor the cream. The berries were sliced ahead of time and tossed with a teaspoon of sugar. For serving I placed the cake in a small rimmed dessert dish, a dollop or two of cream, topped with fresh strawberries and another scoop of cream…delicious! Roasted Carrots with Parsley and Thyme MARTHA ROSE SHULMAN Featured in: Carrots: Digging Deeper For Fall Flavor Also appeared in The New York Times/Recipes for Health November 8, 2010 INGREDIENTS 2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths 3 tablespoons extra virgin olive oil Salt Freshly ground pepper 1 teaspoon fresh thyme leaves, chopped ½ teaspoon oregano 3 tablespoons finely chopped flat-leaf parsley PREPARATION
Advance preparation: These will keep for four to five days in the refrigerator. *Donna’s suggestion – one of the comments a reader submitted was to line a sheet pan with foil. I did this and it made cleanup a lot quicker. 
Minted Berry Spongecakes Gourmet Magazine MAY 1996 YIELD: Serves 6 INGREDIENTS 1/2 cup water 2/3 cup sugar 1/2 cup packed fresh mint leaves, washed well and spun dry 1 1/2 tablespoons fresh lemon juice 1 pint strawberries, hulled and, depending on size, halved or quartered 1/2 pint blackberries or black or red raspberries, picked over 6 Individual Spongecakes 6 tablespoons sour cream Garnish: fresh mint sprigs PREPARATION In a small saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Add mint and simmer 1 minute. Remove pan from heat and with a wooden spoon crush mint against bottom and side of pan. Let syrup stand, covered, 20 minutes and pour through a fine sieve into a bowl, pressing hard on mint. Add lemon juice and berries to syrup. Let berry mixture stand at least 30 minutes and up to 2 hours to blend flavors. Peel off paper liners from spongecakes and halve horizontally. Put spongecake bottoms on 6 plates and spoon berry mixture over them. Divide sour cream among spongecakes and arrange spongecake tops on desserts. Garnish desserts with mint. Individual Spongecakes Gourmet Magazine May 1996 This recipe was created to accompany Minted Berry Spongecakes. Can be prepared in 45 minutes or less. Yield: 9 spongecakes 2 large eggs 1/3 cup sugar 1/3 cup all-purpose flour 1 tablespoon cornstarch 3 tablespoons unsalted butter, melted and cooled slightly Preheat oven to 350° F and line nine ½-inch muffin tins with paper liners. In a double boiler, or metal bowl set over a saucepan of barely simmering water, whisk together eggs and sugar until sugar is dissolved, 1 to 2 minutes. Remove top of double boiler or bowl from heat and with a hand-held electric mixer, beat mixture at moderately high speed until doubled in volume, about 3 minutes. Sift flour, cornstarch, and a pinch of salt over egg mixture and fold in gently, but thoroughly. Drizzle butter over batter and fold in gently, but thoroughly. Divide batter among muffin tins and bake in middle of oven 12 to 15 minutes, or until pale golden. Cool spongecakes in tins on a rack 10 minutes. Remove spongecakes from tins and cool completely on rack. Spongecakes may be made 1 day ahead and kept in an airtight container at room temperature.
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