Tag Archives: bath

dinner on the whim…

So tonight I decided to make something that was both delicious and good for us!
In a pan, I started by browning up some organic chicken sausage that I whipped from the casing… once slightly browned they were put to the side [until they were needed for later] and then with oils from the sausage, a quick speed date of minced garlic and chopped sun dried tomatoes occurred! It quickly turned out that these frisky guys were looking for an extra addition to their evening… so in went some buttery, plump cannellini beans! As soon as everyone got to know each other, a dash of crisp white wine helped loosen everyone up and let their hair down… an addition of a little chicken stock came to the party and everyone simmered away…
While the trio was melding together, some lonely whole wheat penne took a bath in some super salty boiling water, and then got a wink from the threesome to join them for some tossing around! After a quick stir, some parsley joined in and offered up its fresh self and dinner was served…
Creamy, buttery, vibrant and luxuriously flavorful… this was the perfect meal for any night of the week!

at a low simmer…
-R

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getting ‘curried’ away!!

So for tonight, something super aromatic and flavorful made its way onto our plates and into our bellies!
A curried pork dish served on top of coconut rice…
The dish started by sautéing a paste made up of ginger, garlic, onions and crushed red pepper flakes in some canola oil. Once highly fragrant, into the mix went some cubed pork loin cooked till slightly brown. As soon as the pork was browned, silky coconut milk was swirled in, along with a sachet of cardamom pods, star anise and lemongrass, then the lid placed on and a steam bath was had! After roughly forty-five minutes, the lid was removed and some brown sugar, salt, soy sauce and some shredded coconut was stirred in. This was all simmered until practically no liquid remained and the pork was as tender as could be…
As soon as everything was ready to be plated, we were just as willing to dive in with our forks! Sweet, spicy and a bit tangy… this dish had it all!

at a low simmer…
-R

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this little piggy went right into my belly…

Realizing it has been such a long time since I’ve enjoyed that fatty, porky goodness of pork belly, a trip to the market and an overnight bath in a fragrant marinade yielded one hell of a dinner!
I seasoned up this beautiful slab with hefty handfuls of salt. While letting the salt permeate into the belly, I prepped a marinade full of healthy veggies and yummy seasonings… and of course wine was invited to this party!
Once the marinade was ready it was poured into a baking dish. The belly was then cozily tucked into the baking dish and surrounded by its luxurious bathing liquid… After a long nights sleep, it was time for a five hour bath until completely tender and a quick tan under the broiler to darken and crisp that fatty skin!
To enjoy this meal, the belly was nestled on a bed of nutty farro that I cooked with sautéed onions and garlic in some chicken stock until fully absorbed… the farro was swirled together with some chopped parsley to finish the story…
Fatty, crisp, sweet, sour, nutty and tender… I can go on and on!

at a low simmer…
-R

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‘scampi’ly clad…

What better way to finish off an incredible weekend than with an equally incredible [and shockingly simple] dinner!
Dinner literally took about fifteen minutes to cook and plate… beautiful, succulent shrimp were the key players in this dish, sautéed in an olive oil, butter and wine sauce.
I diced up a small [cannot emphasize small enough] red onion, minced some garlic and threw a healthy hand of crushed red pepper into and olive oil and butter bath to sweat it out. Once nicely sweaty and ripe smelling, I tossed in the shrimps and cooked until perfectly pink and tender! Once cooked, I pulled them out and let them hang around while I added some white wine, lemon juice and lemon zest to reduce down and slightly thicken the sauce. After reducing and cooking off, I added the shrimp back into the sauce, stirred in some chopped parsley and simmered gently to coat and heat through!
Served with some slices of bread to sop up everything and we were good to go!

at a low simmer…
-R

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