Tag Archives: bubbly

Pie for a birthday dinner!

For a special day, a special dinner is required… so for this birthday dinner, a luxurious lobster pot pie was necessary!
Gorgeous chunks of succulent lobster meat were added to a creamy concoction of chicken stock, cognac, onion, fennel, corn, peas and parsley.
Nestled into a rustic, homemade and flaky crust, this beautiful delight was baked off for an hour until the crust was browned and the filling bubbly!
Once ready, a beautifully large helping of this gorgeous pie was served up with steam and all…

at a low simmer…
-R

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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

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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

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hot potato!

After another day of playing catch-up, I decided to make potatoes, stuffed chock-full of goodness as a dinner…
It all started with baking off four gorgeous potatoes… which once were cooked, had their flaky, fleshy interior scooped out and tossed with shredded cheddar, chopped chives and salt. Instead of using milk, I added creme fraiche to help smooth the filling all out!
After incorporating everything I refilled the empty little potato skin vessels, topped with more shredded cheddar and it was back into the oven until browned and bubbly…
Before plating, an additional sprinkle of chives for color and flavor and it was time to dive in! Creamy, slightly salty, gooey and just plain delightful… this was just what we needed to satisfy our bellies!

at a low simmer…
-R

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pretty in pink…

As a precursor to a delicious meal, I decided to make a nice, delicate little appetizer to enjoy…
I gently sliced pink pearl apples, which are sweet and slightly tart. They have a gorgeous vibrant pink flesh and are available sparingly in one of my favorite gourmet markets for a very brief timeframe so I had to get my hands on some!!
These slices of beauty were layered on a grilled slice of sourdough bread, followed by some applewood smoked bacon, arugula and topped with extra sharp cheddar. Under the broiler for just a moment until melted and bubbly and it was time to slice into and devour!
Salty, crunchy, tart and sweet… a perfect combination in a perfect bite!!

at a low simmer…
-R

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tequila tuesday…

When I woke up this AM, I knew this day was going to be an exciting one for some reason… then after checking my emails and twitter feed, I was pleasantly surprised to find out that today is ‘National Tequila Day’! WOW was my rising thought ever coming true, and quicker than I could have hoped…

So in honor of this ‘holiday’, there was nothing better to do than think of the best drink idea to start off with! To be quite honest, I am a HUGE fan of a good margarita, minus the salted rim [hey it’s my own preference] and I started to recall a kick-ass concoction that I made not too long ago [also previously posted]… As luck would have it, I had ALL of the necessary ingredients to whip one up! One spicy margarita was on the horizon.

After enjoying that spicy, not to mention POTENT little guy I needed something cool and refreshing so a traditional lime margarita was up next. Nothing fancy, just some big limes that I juiced, agave nectar [or you can use simple syrup] and of course GOOD tequila. I put everything into a shaker and pour over ice. For a little something special, instead of a typical [and expected lime wheel], I created some ribbons of the zest and stirred it into the finished cocktail.

And for the finale, to go along with dinner a crisp, bubbly and electrifying blood orange margarita. Blood orange juice is mixed with tequila in a shaker and poured over ice. To bring some tingling to this drink, I added some pellegrino and stirred it right in. OK so you’re probably asking yourself, was dinner eaten yet?? NOPE, but I needed to do a taste-test to make sure it was good…

MMMM… this was a GREAT day!

at a low simmer…

-R

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the only kind of disco I can get into…

Ever have a craving for that deliciously decadent and not so good for your waistline type of food? Well that is EXACTLY how I am feeling right about now! The craving for disco fries [ok ok won’t lie, I always get a double order] hit me hard just a short while ago… crunchy, greasy fries topped with extra mozzarella cheese that I have broiled to get bubbly and slightly burnt.

When I order my disco fries, the brown gravy is served on the side and not over everything in order to keep everything crisp and not soggy! Soggy fries would NOT be a good thing in this dish, plus I get to determine how much of a dunk each fry is offered… this is also not the time to think about calories, but rather to flag down a waitress and ask for extra napkins! A fork and knife is not invited to this party, but an eager belly is…

There may be a trip to the local diner to pick up these bad-boys before the end of the night.

 

at a low simmer…

-R

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