Tag Archives: carrots

a morning of glory [muffins]…

With the last few months pretty high on the emotions chart, it was a bit difficult to focus on much… Things are finally starting to ease back into normalcy and I thought was better to do than whip up a hearty batch of morning glory muffins for breakfast!
I had these luxurious little delights out in East Hampton and have been completely addicted since.
Chock-full-of delicious ingredients, these little domes of beauty are simple to prepare and the flavor element is incredible! For the recipe, two cups of flour, one cup of brown sugar, two teaspoons of baking soda and cinnamon, a half teaspoon of ground ginger and kosher salt are sifted and combined into a large bowl; in a separate bowl, three eggs, good vanilla, two-thirds of a cup of canola oil and one-fourth cup of orange juice are whisked together. Once the wet and dry ingredients are prepped, I cored one green apple and peeled four carrots. Both the apple and carrots were grated, and along with some coconut flakes, soaked golden raisins and wheat germ stirred into the dry mixture. As soon as everything was incorporated, I gently added in the wet mixture and mixed everything until fully combined and moistened.
The batter was scooped into a muffin tin and set to bake for twenty-five minutes at 375degrees. After cooling slightly it was time to rip open these spicy scented lovelies and enjoy with a silky cup of lady grey tea…
Couldn’t think of a better way to start off a weekday morning!

at a low simmer…
-R

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farro[SO] yummy!

Since the weather took a turn from warm and summer-like, to a slight bit cooler it seemed fitting to make a hearty, warming meal for dinner…
After raiding my fridge and pantry, it was easy! A nutty farro dish with an Asian flavor base to it! Shredded carrots, diced onions, some minced garlic and ginger, chopped porcini mushrooms and sautéed shrimp all came together with a hint of sesame oil, a few tablespoons of soy sauce and a dash of hoisin…
The dish literally takes no time to prepare, but the incredible depth of flavor would make you think otherwise!

at a low simmer…
-R

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a feast for Sunday dinner…

The craving for something filling and ‘feast-like’ crossed my mind while meandering through the market… with winter in full effect this past week, I thought something reminiscent of a family gathering style would do wonders for a Sunday supper!
After picking up a fresh turkey breast, some carrots, fennel, celery and herbs… all that was left to do was start to prep up this soon to be masterpiece.
Slathered in a homemade buttery ‘sunscreen’ coating and rested on a bed of sliced carrots, onions, fennel and celery [all puréed together after cooking] it was going to be just a few hours of cooking until this meal would be ready for eatin’…
While cooking this ‘bird’, I thought some interesting cornbread muffins would be a great compliment instead of biscuits! These weren’t just your typical boring cornbread muffins, but one with a kick. One large jalapeño, some diced red onion, garlic, corn, red pepper and of course cornmeal all were stars in what would become a great treat!
Lastly, this meal would not be complete without some mashed, garlicky potatoes! Yukon gold potatoes were cooked to perfection and then mashed together with some butter, milk and of course salt and pepper.
Each bite brought me back to having the family here for the holidays and enjoying everyone’s company!

at a low simmer…
-R

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dinner was [soup]erb!

With a wickedly bone chilling day to deal with, it seemed only appropriate to crank out a hearty pot of soup for dinner! Something to warm up the soul and fill up our bellies couldn’t be made quick enough…
I started by chopping up an onion, mincing some garlic and slicing some carrots. The veggies all were sautéed in a heavy pot with some olive oil until softened and the house smelled amazing. After sautéing the veggies, in went some sliced smoked turkey sausage until cooked through. Once the veggies and sausage were ready, in went the dried split peas, homemade chicken stock and water. A quick stir, then the lid went on and the soup simmered until completely cooked. To top off this luxurious soup… homemade croutons.
The first spoonful instantly warmed us up and made us forget the chilly, deep freeze that was rolling through our town!

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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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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the big day, full of big flavors!!

The last few days have been filled with preparation for the Thanksgiving holiday… numerous runs to the market, prep work of some appetizers, as well as the big important part… the turkey!
The appetizers were endless… fresh mozz and tomato, stuffed mushrooms, marinated artichokes, along with a variety of others…
The main course was equally as vast! A nineteen pound turkey that was seasoned with my special ingredients [as well as ALOT of butter], fluffy stuffing, sautéed carrots, mashed potatoes, various sweet potato dishes, brussel sprouts, cauliflower sautéed in garlic and oil, as well as quite a few more…
After a quick cleanup and resting period, it was time for dessert… where oh where was one to put these?? Homemade pumpkin pie, coconut custard, a pecan cheesecake, cakey pumpkin chocolate chip cookies, cream puffs and an apple pie…
Stuffed is not a word to describe exactly how I’m feeling now, but once a year it’s acceptable and allowed!

at a low simmer…
-R

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not your usual ‘pie’…

Tonight we took a trip across the pond… a hearty shepherds pie was on the menu!
A gorgeous, meaty boneless leg of lamb was cubed up, salted and dusted in some flour… Into a hot cast iron pot coated with olive oil went the lamb! Cooked until all sides were beautifully browned and then put to the side while some carrots, celery and leeks were tossed in to soften up. Once softened, in went some garlic, tomato paste and then a hefty bottle of Guinness to start up this party! After the beer reduced down, the lamb went back into the pot, along with some fresh herbage and homemade stock. Then on went the lid and it was time to simmer everything for an hour until slightly thickened…
While the ‘stew’ was cooking away, it was time to prep the potatoes… yukon golds got a peel, dice and bath… after cooked, they took a ride through the food mill and then some mash was born!!
Once the stew was done thickening, the lid came off and in went a bag of frozen peas… cooked just until the peas were warmed thorough, it was then time to assemble this ‘pie’…
The ‘stew’ was layered in the bottom of a baking dish, while being tucked in by a fluffy blanket of the mash. Under the broiler until browned and bubbly, then it was time to eat!!
Piping hot and full of tummy-warming goodness… this is definitely a winning dish and perfect for a hungry crowd!

at a low simmer…
-R

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a pie doesn’t always have to be for dessert!

So a chicken pot pie seemed like a great warming meal to make tonight. Large chunks of chicken breast, diced carrots, chopped onions, peas, homemade chicken stock, salt, pepper, flour and puff pastry brought this dish together!
I started by roasting the chicken in the oven for about forty-five minutes. Once cool enough to handle, I removed the skin and then cut the chicken into decent, yet mouth-sized chunks. For the filling, onions were sautéed in some butter until softened. Then flour was rained in and stirred until completely smoothed out! Next, I added hot chicken stock and stirred continuously until thickened. From this point, the carrots, peas and chicken were added in and stirred until coated with this luxurious sauce..
The filling was then added into oven-safe bowls, topped off with puff pastry and brushed lightly with an egg wash to help everything brown beautifully while baking. Fresh ground pepper and fleur de sel offered a lovely final touch to the puff pastry!
After baking in the oven for about an hour, out came a piping hot, bubbling, golden pot of flaky delight… Lastly, it was time to crack into the top of the shell and scoop out the steaming hot, creamy filling and start to devour!
This was one satisfying meal, but I sure could have went for seconds…

at a low simmer…
-R

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my cure for the common cold…

What better way to nurse a lingering cold then with a homemade batch of chicken soup!
I diced up an onion, celery and carrots and tossed them all into a large pot! Everything was sautéed in some olive oil [along with salt to taste] until just the onions and celery were translucent and the carrots slightly softened… then I smashed the hell out of, and minced up some garlic and added that in as well to cook off some of the rawness…
Into the pot went roughly one quart of water and one quart of homemade chicken stock which was brought to a boil. Once boiling, in went some cooked chicken breast chunks, the heat was reduced to a simmer, the lid went on and the soup was then cooked for about a half hour…
After simmering down, it was off the heat and to the table [or in our case island]. Piping hot and full of get better goodness, this soup was sure to jump start the immune system and help us on the road to recovery!

at a low simmer…
-R

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