Tag Archives: brown

A warming Sunday supper!

So on this rainy and cold Sunday, I felt the desire to whip up something hearty and as expected… delicious!
Bangers and mash, something near and dear to my heart [as is my shepherd’s pie] seemed to be the perfect dish to make. So it was off to the market, were I picked up some girthy [would make anyone blush and take a second look] bangers! The name alone says it all…
Once home a quick prick [no pun intended] and it was time to brown these gorgeous, plump delights. As soon as they were browned, the bangers were set aside, while I sautéed some onions for a luxurious gravy to cascade over the finished dish. To the onions, a few tablespoons of flour and some chicken stock to slightly thicken the whole idea.
The bangers were added back to the onion gravy and simmered until fully cooked! While the bangers were getting to know their saucy counterpart, I was also in the process of making some of my kick-ass mashed p’s…
After a quick QC of the mash and gravy for seasoning, it was time to plate and basically inhale! Each mouthful made you want to shove another banger, dripping with that onion gravy and creamy mash, into your mouth… however we all need to practice some restraint at times! Ok maybe restraint didn’t happen during this meal…

at a low simmer…






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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…









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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…







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good ole’ grandma…

Tonight I had a real craving for something that reminds me of my grandmother… nothing fancy, but super delicious, fried shrimp in homemade sauce. Now this was something she would make because I love shrimp [even though she’s allergic and can’t eat]…
So as a nod to her, I decided to satisfy my craving and recreate her ‘peasanty’ classic!
After a quick breading and rest in the fridge to setup, it was into some super hot oil just to brown the shrimp. Once browned, into some homemade sauce to finish cooking off and flavor the sauce even more.
To serve up this spectacular comfort food, a sprinkle of freshly grated pecorino cheese, some toasty sliced Italian bread utilized as the spoon in this whole story to scoop up every last ounce of delightful goodness!
My grandmother taught me many things growing up, one of them… making amazing food!

at a low simmer…

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under the sea…

Tonight I ventured out of my comfort zone regarding dinner… I am quite adventurous in regards to trying different [sometimes strange] dishes, but one of the areas I am skeptical to delve into is seafood [shellfish is another story]…
I have never been a huge fan, but try once in a blue moon to incorporate these savages of the sea into our meals, and today was the day!
After picking up a beautiful piece of swordfish, it was now the decision of what the hell to do with it… first things first, a seasoning of s&p on each side. While the seasoning penetrated the swordfish, I diced up an onion, fennel and minced some garlic. Once everything was softened, a can of plum tomatoes went into the pan and received quite some destruction! The sauce was coming together, but in many of my dishes some wine needed to make an appearance, along with some chicken stock. As everything started to really get to know each other, a quick taste happened, an extra dash of salt came into play and lastly some briny capers joined in the fun. The chunky sauce now was told to play the waiting game.
Now the swordfish, after sitting aside, was gently placed into a screaming hot cast iron skillet and cooked for roughly four minutes on each side. The center was becoming a beautiful white color and the exterior a gorgeous brown…
As soon as cooked through, it was time to plate and then enjoy! The swordfish was rested high atop the beautiful sauce, garnished with a sprinkle of fresh lemon juice and a hint of lemon zest.
The flavors were incredible and brought everything on the dish to life. Slightly salty from the capers, sweet from the fennel and onion, meaty from the swordfish, while a bit of zip from the fresh lemon… could we be converted?

at a low simmer…












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I’m addicted to ‘quack’…

So tonight a duck breast was calling out my name… it was pleading for me to give it a good rendering [trying to make it sound dirty… this is food porn]…
After scoring the fat cap, salting abundantly and letting it bathe and brown for a bit on the cooktop in its own fatty goodness, it was time for a toss into the range to finish off cooking and then a quick power nap to reincorporate all of its juicy delights!
While resting away, I reduced some Saba until syrupy to drape over this rich, meaty breast.
Served alongside some sautéed cauliflower and we were in business…
Crispy, fatty skin… succulent breasts… what more could you ask for? Well perhaps a second helping…

at a low simmer…










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a bit sweet, a bit tart… hmmm just like me!!!

Today was a perfect day to whip up a batch of homemade granola… there was that perfect fall chill in the air and the thought of making something comforting that could be picked at by hand, a crunchy element for a yogurt at breakfast or even a healthier substitute for a dessert crumble topping!
It’s a pretty simple concept… oats, wheat germ, slivered almonds and coconut are mixed with canola oil and honey. Everything is tossed into a 350 degree range for thirty-five to forty-five minutes [depending on your range] tossing frequently to prevent burning. Once a beautiful brownish toasty color is achieved, it’s off to cool and some yummy dried fruits get added to give this granola some extra oomph… you can really use any dried fruits you prefer, but this time I just used cranberries, cherries and calimyrna figs!
The flavors are slightly sweet from the coconut, cherries and honey, a touch tart… courtesy of the cranberries, but all around crunchy and delicious!
Will we be able to wait until morning to dive in??? I highly doubt it!

at a low simmer…












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