Tag Archives: dish

keep calm and c[u]rry on…

With a serious want for a wonderful Indian dish, but a lack of desire to go out for dinner on a Monday night… I decided to browse through some cookbooks and with what I had in the house, whip up a quick pork curry dish served with a coconut rice.
Green curry paste, sliced scallions and olive oil were the building blocks to what would soon be a delicious meal. After a quick sauté of the above, thinly sliced pork was tossed in and stirred around. Once the pork was no longer pink, in went some coconut milk, some shredded coconut, and water.
As soon as the whole lot was boiling, it all went down a notch, soybeans and sugar snap peas were added and it was time for a slow simmer to let everyone get to know each other.
After roughly twenty minutes, it was time to plate and surrender to this luxurious and flavor-laden dinner!

at a low simmer…
-R

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one [roasting pan] wonder…

After a long day of running errands and battling the cold weather, it was home to prep up something for a scrumptious dinner! I needed something satisfying and filling, while not taking hours and hours to prepare. Simple enough was one of my fave dishes, from one of my fave home-cooks… Nigella Lawson. It was a chicken, chorizo and potato ‘bake’. This dish is literally a ‘one pot’, rather ‘one pan’ meal! Simple ingredients that everyone has in their kitchen pantry and can be put together in mere minutes.
Into a deep roasting pan went some good extra virgin which coated both sides of a healthy portion of chicken thighs, chopped up fresh chorizo, large diced red onion and cubed yukon gold potatoes! A sprinkling of dried oregano, a scatter of salt, a grating of the zest of a clementine and it was into the oven on 425 for one hour. As the ‘bake’ cooked in the russet beauty from the oil and chorizo, the scent of oregano, citrus and spices wafted throughout.
After the cooking time was up, out appeared a bronzed, crisp chicken, seductively aromatic chorizo, browned potatoes and wilted red onion. No sooner did I take this breathtaking beauty out of the oven, that we were plated up and diving in!
This is one of my go-to recipes, and chances are if you try this it will become one of yours as well!

at a low simmer…
-R

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crispy, juicy and HOT!!!

Sunday suppers seem to creep upon us quicker than ever, almost as quick as summer has passed by…
Tonight, an incredible classic dish needed to make an appearance on our table… classic fried chicken! This dish was a do-ahead however.
After breaking down the chicken into manageable pieces, they were brined overnight. Today they were dipped into a buttermilk concoction and then dusted in a flavorful, spicy flour mixture.
Cooked in a fragrant herb and garlic infused oil, these previously boring beauties turned into sultry goddesses.
Once golden and crisp [and of course cooked through], a tower of divine luxury was built on a plate then decorated and spritzed with wedges of lemon.
Each crunchy bite brought back memories of childhood when my mother would spend hours in the kitchen preparing the ultimate and perhaps most intoxicating fried chicken… she taught me well!

at a low simmer…
-R

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home cooked for hump day…

With hump day upon us, what better way to lift our spirits than with a super delicious, home cooked meal!
After a trip to my favorite specialty food market and a chat with the fish monger… turned out that he had just received a shipment of some gorgeous monkfish… so that is just what I planned my meal around.
Once home, I wrapped my succulent fish in a pancetta hug and let it chill out in the fridge until it was time to cook! No salt, no pepper… just the pancetta was needed to infuse this filet with all the flavor it needed.
To cook, a searing hot cast iron pan was lightly coated with olive oil and the fish gently placed into it and cooked for three minutes. A quick turn and then it was into the oven for ten minutes on 425… out came a perfectly cooked monkfish with crispy pancetta.
As a side to this meal, some beautifully roasted sweet potato to play against the saltiness of the pancetta.
Light and flaky, full of wondrous flavors… I definitely recommend getting your hands on monkfish [or other firm white fish] and giving this dish a whirl!

at a low simmer…
-R

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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…
-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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What the… *UCK!!

Sunday turned out to be chillier than I expected so thought it would be a perfect day to heat up the kitchen and our bellies with a full roasted duck. This task takes time and care; first the majestic duck needs to be fully dressed in salt and pepper, then poked multiple times on both sides with a sharp knife being careful to only prick the skin and not the meat. With the oven set at 300 degrees, the duck goes in for five hours… YES five hours! But remember, sometimes good things are worth the wait! Every hour on the hour, the duck is poked and turned on its belly until the full five hours have expired [also from the cooking process, you end up with quite a bit of duck fat that you can use to cook with]. This dish not only looks delish, but also tastes just as good.
As a side, I decided on roasted potatoes. For added flavor to the potatoes, I drained almost all of the duck fat and then added them to the bottom of the pan with a little salt to roast and absorb the yummy duck flavor!
To sweeten up the dish, warmed apricot preserves with some honey drizzled across the duck. Glistening, gorgeous and golden… this duck was destined for greatness!

at a low simmer…
-R

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Something to spice up the night [or at least dinner]…

Tonight it was necessary for a quick dish to be thrown together, so what simpler to do than bucatini tossed in amatriciana sauce.
This super spicy [if you’re like me] bucatini hug is made of the simplest of ingredients, but the end result will have you dreaming about it while sleeping!
Everything started with a rendering of some diced pancetta; once browned and crisp, the pancetta was set aside in a bowl and the chopped onions and crushed red pepper were sweated away in the rendered fat. While the onions were getting their workout, I got mine by passing two cans of San Marzano tomatoes through a food mill. This pulpy purée if you will was added into the sautéed onions and crushed red pepper, some salt tossed in and set off to simmer for a while!
The dish came together beautifully with a quick, rough stir of the pasta, a hand of grated pecorino and a drizzling of finishing oil…
The heat factor was just enough to make your tonsils feel the heat, but not too much to make you sweat. Love having this dish recipe in my arsenal!

at a low simmer…
-R

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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…
-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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