Tag Archives: bay leaves

Sunday never tasted so good!

It’s been a while since we’ve had a proper Sunday supper… With snow on the ground and the perfect winter chill in the air, I thought something braised was the key!
Everything started by generously salting a bone-in pork butt and then browning it in some extra virgin. As soon as the pork was browned on all sides, I set it aside and in went sliced onions and celery until softened and fragrant. Once close to transparent, in went a good handful of minced garlic, bay leaves, fresh thyme, along with a big drink of Saba and homemade stock to let the pork swim in.
The lid to my cast iron pot went on and it was off to bake in the oven at 375 for two hours, which felt like days, as the scent of sweet, acidic goodness wafted throughout the entire.
To serve, slices of the pork were dazzled by the grape-like, onion syrup. Each bite was like cutting through butter and made it terribly difficult to not sop every morsel with some crusty bread! The few leftovers remaining are going to make a killer lunch sandwich tomorrow.

at a low simmer…
-R

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a raving roast!!

With the warmer weather quickly approaching, I decided it best to get my oven related cooking out of the way since soon enough I will be doing less of it…
So to satisfy this method, I thought a succulent roast beef served on top of creamy, garlicky yukon gold mash! This luxurious dish began with a heavy salt of the roast and a quick roll in some flour. A light spanking of my meat to remove the excess flour and it was into a searing hot cast iron pot with some olive oil to brown!
Once browned, my hunk of meat was set aside while I tossed in sliced onions and baby portobello mushrooms to sweat down and gather all of that salty, meaty flavor…
The meat was returned to the pot and was given a heavy drink of pinot noir, along with a quart of chicken stock, a bundle of thyme and two bay leaves… As soon as everything came to a boil, the lid was popped on and the pot shot into a 325 degree oven for a long nap [three hours to be precise]… The end result… a buttery, fork tender roast in a seductive sauce!
Who knows perhaps this will be made again during the summer months; it’s just that good!

at a low simmer…
-R

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meat and potatoes…

So what better way to warm up on a chilly night than with a hearty bowl of beef stew piled high atop creamy and oh so delicious yukon gold mashed potatoes!
I started by browning the meat [tossed with flour and seasoned with salt]… once browned the meat was set aside and some new olive oil went down into the pot! Then in went six carrots and celery, along with four leeks that I chopped up. Some more salt and a bunch of stirring helped soften the veggies and also scrape off the yummy goodness that formed on the bottom of the pot! After the veggies were smelling amazing, in went some chopped garlic [go crazy] and a can of tomato paste… some additional stirring ensued until the paste almost melted away and just offered a beautiful richness in the pot!
Next came one of my favorites… two bottles of Guinness [stirred and reduced]. Once reduced, the meat went back into the pot and was covered with a quart of chicken stock, four bay leaves and a bundle of thyme!
Brought to a boil and reduced to a simmer, this lovely concoction cooked away for a little over an hour…
The last thing to do?? Plate over some velvety yukon gold mashed potatoes and enjoy like ravaged beasts!

at a low simmer…
-R

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a fall meal that’s fall-off-the-bone good!

Well today was officially one of the chilliest days this Fall season has offered thus far… So a hearty, slow cooked meal seemed highly appropriate!
Braised short ribs were the obvious choice and they truly satisfied.
These meaty delights were salted and seared till all sides were a gorgeous crusty brown… once the short ribs were browned they got a quick rest, while in the same pot went a slew of puréed veggies which were cooked till browned. After the veggies browned, tomato paste and a bottle of red wine were added. Once everything was incorporated and slightly reduced, the short ribs were nestled back into the pot, a bundle of fresh thyme and bay leaves were added, as well as some water. Next it was time to put a lid on it and bathe in the oven for three hours. Those three hours felt like an eternity, but the outcome was totally worth the wait!
Fall-off the bone meatiness coupled by a rich saucy goodness and this meal was an absolute winner in my book!

at a low simmer…
-R

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Piggin’ out!

Finally after a full day of waiting, my dry rubbed pork roast was ready for its close-up! Yesterday, I made a dry rub of dry mustard, rosemary, garlic, salt, crushed red pepper and brown sugar. I rubbed my meat on both sides and gave it a sleeping pill till today…
So today I sautéed sliced fennel and onion, chopped celery and garlic. Once everything was softened, I added my braising liquids… organic apple juice, apple cider vinegar and some white wine. I brought everything to a low simmer and then added a thyme bundle, some bay leaves and of course the dry rubbed pork roasts. I nestled the pork roasts into the liquid, put a lid on the dutch oven and into the oven at 300* for between four and a half and five hours. I checked periodically for liquid and the last thirty minutes I uncovered to brown the top of the pork roasts.
Snugged on top of a fresh potato pancake and dinner was served… no knife needed with this meal! The pork literally fell apart as you plucked a piece with the fork. The tang from the vinegar and sweetness from the apple juice really offered a wonderful balance to the spice from the mustardy dry rub.
Wow I was so excited to try this after pulling out of the oven, that I unfortunately forgot to snap a picture, but hopefully everyone was able to visualize!

at a low simmer…
-R

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