So after all my previous blogging today, I still had to make something for tonight’s dinner. We’ve all seen the steak with gorgonzola butter sauce.. There were also some maitake mushrooms and onions involved. Don’t get me wrong.. totally delicious. Predictable, but delicious nevertheless.
What really pleased me about the meal more than anything else though, were the roasted root veggies. I was able to use the beets, the carrots, some purple potatoes that I had, and the japanese sweet potato I had. I didn’t realize japanese sweet potato was white inside. I guess I was expecting some sort of yam type orange color. I roasted those in a 450 degree oven for about 35 minutes with the remaining duck fat from Friday’s trip to the whole foods. I just salted and peppered them. I get the duck fat thing now. It really does add something. If you haven’t tried it, I highly recommend you drown some root veggies in it, then pop them in the oven.
The Confluent Kitchen 
I want to live in your house!
You can share the office with the cats. It’ll be fun. lol
Duck fat makes everything taste better 🙂
Absolutely. 🙂