Roasted Peanutty Squash and Potatoes
1 cup fresh raw peanuts, coarsely chopped
1 ½ pounds red potatoes, unpeeled, cubed
1 pound onions, chopped fine
¼ cup olive oil
1 teaspoon dried thyme
4 cloves garlic, chopped fine
salt to taste
2 pounds butternut squash, peeled and cubed
Mix everything together and spread in a thin layer on a roasting pan.
Cook at 375 for about 40 minutes, stirring occasionally, until potatoes
and squash are browned and tender.
Jennifer Maslowski
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Daniel Rogov
Daniel
has been writing about food and wine for more years than he will admit
in public. For the last twenty years he has been the Wine and Restaurant
Critic for the Israeli Daily, Ha'Aretz. Rogov also contributes regularly
on dining and wine to several European newspapers and magazines; and
is an advisor to Hugh Johnson's "Pocket Wine Encyclopaedia" and contributes
to Tom Stevenson’s “Wine Report”. His own book “Rogov’s
Guide to Israeli Wines has just been published by Toby press and can
be ordered through Amazon or Barnes and Nobles. He also maintains Rogov's Ramblings, an internet
site devoted to wine, gastronomy and travel.
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Robin Garr
Robin
Garr has been involved in wine appreciation online since the mid-1980s,
serving as a manager of CompuServe's Wine Forum for nearly a decade before
the evolution of the World Wide Web. He created the Wine
Lovers' Page in 1994 as one of the first independent wine-education
Websites, and has presided over its growth as the largest, most popular
and most highly awarded wine destination on the Internet. He began its
Wine
Lovers' Discussion Group, the first Web-based interactive community
for the intelligent and civil discussion of wine online, in 1996; and
he launched his popular E-mail newsletter, The
30 Second Wine Advisor, at the start of 1999.
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