Tag Archives: browned

kissing the ‘toad’…

So tonight we took a culinary journey ‘across the pond’ and paid homage to my family roots…
For an interesting dinner, we enjoyed ‘toad-in-the-hole’… may sound unappealing to those unfamiliar with this lovely dish, but don’t worry no toads were harmed in the making of this meal.
The dish is quite simple to prepare, basically everything that would be in your pantry and freezer. To make the batter, 2 cups of flour, salt, six eggs and 1 1/2 cups milk are all combined and set aside. Then sausages [can be any you like] are panfried and browned. The batter is poured into a pretty hot pan of oil, the sausages then nestled into the batter and everything tossed in the oven to bake until puffy, crisp and golden. To go along with the ‘toad’ a beautiful, homemade onion gravy.
The flavors are wonderful and rich, yet not heavy at all, but rather almost light as a cloud!

at a low simmer…
-R

20130310-210809.jpg

20130310-210857.jpg

20130310-210907.jpg

20130310-210920.jpg

20130310-210932.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

it’s still a bit brisk[it] outside…

So for a weekly Sunday supper, the dish started with a beautiful beef brisket that I seasoned with salt and dusted lightly with flour. This hunk of meat went into my cast iron pot to get a beautiful crunchy crust!
Once the brisket was browned, I pulled it out and placed it to the side while two Spanish onions got their own workout in the same pot and sweated it out… as soon as the onions were ready to ‘hit the showers’, the brisket went back into the pot and joined them, along with a bottle of root beer and some homemade BBQ sauce.
With the brisket partially submerged, on went the lid and it was time for a long relaxation period until the meat was tender and fall-off-the-bone[less]!
The brisket was shredded up, tossed back into the pot and mixed with the onions and sauce…
To go along with our shredded brisket ‘burritos’, a side of arroz con crema! Such a simple rice dish to prepare, but the flavor is out of this world… you combine four-five cups of prepared rice, diced poblano peppers [I roast mine on the grill], panfried corn [grilled during the summer months] and one cup of heavy cream. This all is stirred until it starts to ‘thicken’, then in goes shredded monterey jack and cojita cheeses. Lastly chopped cilantro is quickly incorporated and it’s on to eating! [I tend to not add salt… I know I know, but the cheese I feel offers enough]…
Piled high into the center of a light tortilla, dolloped with a hefty helping of homemade coleslaw and then a final tight roll! It was time to bite into this fragrant and tangy ‘burrito’. The flavors burst in our mouths and the coleslaw balanced out the slight heaviness of the brisket; this was just a wonderful Sunday evening dining experience!

at a low simmer…
-R

20130224-183023.jpg

20130224-183034.jpg

20130224-183057.jpg

20130224-183228.jpg

20130224-183350.jpg

20130224-183452.jpg

20130224-183639.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

another meat and potatoes meal…

Tonight for dinner I made pan-seared filet mignon with a side of roasted fingerling potatoes.
The filet mignon was simply seasoned with salt and pepper. Each piece was placed into a searing hot pan coated with some olive oil. Roughly three minutes on each side and then it was into the oven for eight more minutes. Once out of the oven the filet mignon rested to gather all the delicious juices.
To go along with the filet mignon, roasted fingerling potatoes. Just a quick toss with olive oil, salt and pepper, then it was into the oven until browned and crunchy!
The juicy, meaty filet mignon oozed sensuous flavors, while the fingerling potatoes eagerly soaked up every last drizzle of meaty nectar that tried to make a run for it across the plate!
There are not enough descriptive words to explain how this dish hit the spot, but I think you get the idea…

at a low simmer…
-R

20130121-212203.jpg

20130121-212213.jpg

20130121-212222.jpg

20130121-212230.jpg

20130121-212358.jpg

20130121-212410.jpg

20130121-212420.jpg

20130121-212431.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , ,

we’re all entitled to some decadence…

To start the week off right, it was best to do it on a sweet note!
A whiskey chocolate tart topped off with luxurious, homemade whiskey whipped cream…
The tart was made using a cookbook I received as a Christmas present. I adapted it from one large tart into mini-personal sized ones.
The crust was made using shortbread cookies, sugar, salt and some melted butter. The cookies, sugar and salt are pulsed in a food processor, and then the melted butter stirred in until everything was incorporated. Pressed into the mini tart pans, the crust was cooked till just before browned…
While the crust cooled down, some milk and heavy cream were heated. Once hot, but not boiling, off the heat chopped milk and dark chocolates were whisked into the milky mixture until smooth.
In a separate bowl went some flour, an extra-large egg [plus an additional yolk] and some whiskey! Everything was beat together and then added into the chocolate mixture and whisked until combined.
The silky, chocolatey mixture was eased into the cooled shortbread crusts and popped into the oven and baked until slightly set, but wiggly in the center.
To finish this story, a hefty dollop of the homemade whipped cream and it was time to begin eating! Rich and decadent, full of chocolatey goodness… this was truly a spectacular dessert!

at a low simmer…
-R

20130107-210554.jpg

20130107-210602.jpg

20130107-210607.jpg

20130107-210615.jpg

20130107-210623.jpg

20130107-210629.jpg

20130107-210636.jpg

20130107-210644.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

not your typical bucket of chicken!

Today was an interesting kind of day, so I thought I’d try and reflect that in dinner… so I sort of went out of my comfort zone a touch and did a combination of breakfast and dinner in one!
A while ago I remember going through one of my food mags and seeing a write up on chicken and waffles… sounded a bit awkward to me, but thought maybe someday I’d try. Well that someday was today!
I started by marinating my chicken [I used boneless breasts from the butcher] for about six hours in a concoction of buttermilk, super spicy chili powder [I used a teaspoon, but base on your spice level] and salt [I saved some marinade separate for later].
Once done marinating, I dried off the chicken slightly, dipped them into flour that I seasoned [salt and pepper], back into some the extra buttermilk that I had saved from earlier, and then back into the flour… from there it was a light spanking to remove excess flour and then into the hot pot of oil for roughly ten to twelve minutes until browned and golden.
While the chicken was cooking, my Belgian waffle maker was getting a workout, turning out fluffy, golden pocketed squares of heaven!
To finish this dish, two waffles were the bedding for a chunky, crisp chicken breast… drizzled with maple syrup and some über-firey hot sauce!
Crisp chicken, light and airy waffles, sweet maple syrup and spicy hot sauce brought this dish all together… I definitely recommend giving this dish a shot!
Sweet and savory in one… who would say no?

at a low simmer…
-R

20130103-211330.jpg

20130103-211338.jpg

20130103-211348.jpg

20130103-211356.jpg

20130103-211430.jpg

20130103-211449.jpg

20130103-211454.jpg

20130103-211501.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

under the sea and onto our plates!

After a trip to the specialty food market this AM for some dinner inspiration, I happened upon the fish counter… While looking around at what were some real beauties, I noticed that there were gorgeous handmade lump crabmeat, crab cakes being prepared! I have always made crab cakes in the past, but they weren’t even making it into the casing [people were buying them like they were gold] so I knew they must be a hot commodity and a must try…
To cook these thick, circular lovelies, a touch of olive oil in a cast iron pan and into the oven until browned and golden on each side!
Once cooked, these gorgeous ‘coins’ were rested on top a bed of baby spinach that I sautéed with some rendered pancetta…
The crab cakes were incredibly light, but full of intense flavor! They were definitely the right choice… Now I grasp why those people were intent on getting their hands on them!

at a low simmer…
-R

20130102-212827.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , ,

spicing things up!

So tonight, after a long day, I craved something delicious, yet simple to prepare… I decided on a spicy chicken dish that I have made in the past and always enjoyed.
First things first… a solid prep of all necessary ingredients so my cooking is fun and not feeling like a chore! Diced onions, charred tomatillos and jalapeños, minced garlic, chicken thighs that I salted, some chicken stock, freshly squeezed lime juice/zest and a hit of white wine.
I browned the chicken and set it aside, next the onions got a workout and sweated like they have never sweated before… once the onions were softened, the garlic was tossed in to cook for a few. The chopped tomatillos and jalapeños were stirred in, along with some white wine. Once slightly reduced, in went the chicken stock and fresh lime juice and zest. A nice sprinkling of salt and a quick taste to be certain we took the correct turn at the ‘light’ and were headed in the right direction!
Once everything was A-OK, the chicken was nuzzled back in to the liquid, brought to a boil [then dropped to a simmer], covered and cooked for twenty-five minutes. After twenty-five minutes, the lid came off and cooked for another twenty until the sauce reduced a bit more.
A quick final taste for seasoning and it was time to plate this up…
Perfectly spicy, slightly zesty and full of all the wonderful flavors one would expect!

at a low simmer…
-R

20121219-205815.jpg

20121219-205824.jpg

20121219-205841.jpg

20121219-205847.jpg

20121219-205855.jpg

20121219-205902.jpg

20121219-205908.jpg

20121219-205914.jpg

20121219-205920.jpg

20121219-205927.jpg

20121219-205935.jpg

20121219-205941.jpg

20121219-205949.jpg

20121219-205956.jpg

20121219-210008.jpg

20121219-210014.jpg

20121219-210034.jpg

Tagged , , , , , , , , , , , , , , , , , , ,

latke love…

So to join in on the holiday festivities of some friends, I decided to create a light meal of latkes and homemade applesauce.
The latkes were a combination of potatoes [grated in the food processor], salt, freshly ground pepper, eggs and flour. These needed to be seasoned appropriately to make sure they didn’t taste like cardboard. Everything was combined by hand and then spooned into a hot, non-stick pan with butter. Each latke was cooked until browned and then flipped until the other side was also browned. Total cooking time was roughly five minutes per side… Once browned, the latkes were placed into the oven on a low temp to keep warm.
For the applesauce, I used four Honeycrisp apples that I peeled and cored. Into a cast iron pot they went, along with four tablespoons of butter, 1/4 cup of brown sugar, a pinch of salt, some freshly squeezed lemon juice and orange juice, a secret spice [sorry can’t tell you that, but you can add some cinnamon] and a teaspoon of vanilla… The pot went into the oven covered for about an hour and a half until the apples were softened and could be easily mashed…
After everything was said and done, it was time to sit down and enjoy! This special meal was well received…

at a low simmer…
-R

20121212-213959.jpg

20121212-214009.jpg

20121212-214017.jpg

20121212-214025.jpg

20121212-214038.jpg

20121212-214049.jpg

20121212-214108.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , ,

Brown, bubbly and beautiful…

So yesterday I whipped up two luxuriously creamy chicken pot pies to send off to a very dear friend! These pot pies hold the secrets of healing like a good ole’ bowl of chicken soup would…
Filled with gorgeous carrots and onions, juicy chunks of chicken and vibrant sweet peas! Everything was cooked together in a sultry, saucy mixture of homemade chicken stock, flour and of course some cream to make this super special and silky. Then this beautiful filling was ladled into ovenproof bowls, tucked in with a puffed pastry blanket, brushed with an egg wash and then took a long nap in the oven…
After an hour, the puffed pastry was golden brown and the creamy filling, bubbly and piping hot.
Once cooled, it was time to carefully wrap this yummy package and send it on its way…

at a low simmer…
-R

20121211-203459.jpg

20121211-203507.jpg

20121211-203513.jpg

20121211-203518.jpg

20121211-203525.jpg

20121211-203533.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , ,

filled with flavor…

So I forgot that I had bought a beautiful, purply eggplant… in order to not waste this voluptuous veggie, a ricotta filled rollatini was an obvious choice for the making!
For the filling, milky ricotta, eggs, shredded mozz, freshly grated pecorino, salt, pepper and chopped parsley… Everything got a big stir and then was set aside while it waited for its big moment!
The eggplant was dusted in flour and dipped quickly in egg; out of its egg bath and it was into piping hot oil for a quick fry until browned.
Once cool enough to handle, each slice of eggplant was filled with a heavy dose of the creamy, ricotta filling and then tightly rolled. After rolling, each rollatini was gently place into a baking dish and nestled snuggly together.
To blanket these little pudgy beauties, my homemade tomato sauce and some extra [and I do mean extra] shredded mozz…
Into the oven and baked until bubbly, crispy and golden! Once out of the oven, there was no turning back and there was not a hint of guilt for the double helpings that were had…

at a low simmer…
-R

20121204-211318.jpg

20121204-211326.jpg

20121204-211333.jpg

20121204-211345.jpg

20121204-211359.jpg

20121204-211406.jpg

20121204-211417.jpg

20121204-211425.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , ,