Tag Archives: drizzle

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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dinner wasn’t the only thing stuffed!

So tonight, I decided to cook up a pork loin stuffed with prosciutto, provolone and arugula…
After a quick fill and roll, a bondage-like trussing of twine finished off the prep-work for this lovely porky goodness!
A drizzle of good quality olive oil for some tanning encouragement, as well as a substantial splash of white wine and it was into the oven for a good bake…
The scents of the pork, as well as the stuffing wafted through the house and made the process of waiting even that more difficult! The end result though… well that was nothing short of delicious.

at a low simmer…
-R

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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

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flavors that spiraled out of control…

For our Sunday night supper, I decided on a maple glazed, spiral ham served alongside sautéed haricots verts and fanned potatoes…
Since the ham was fully cooked and only required being heated through and then glazed, I focused more on my sides.
The haricots verts were blanched and shocked in salted water, then tossed into olive oil, garlic, crushed red pepper and sautéed ever so slightly…
For the potatoes, I made sliced into each almost fully through. A drizzle of olive oil, some salt and pepper, a light dusting of garlic powder and it was into the oven for thirty minutes until the potatoes split and began to fan apart!
Onto the plate went some slices of the ham, the haricots verts and the potato. The ham was salty and sweet, the haricots verts spicy and garlicky, while the potato… crisp on the exterior and creamy on the interior.
This hearty meal was the perfect ending to a wonderful weekend!

at a low simmer…
-R

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Party platter… for two!

It has been a while since a beautiful platter of creamy, fresh mozzarella, ripe tomatoes, vibrant basil and salty prosciutto has made an appearance across our vast island…
So I decided that would be just what we would be enjoying tonight! The silky, milky fresh mozz and salty prosciutto came from my favorite Italian specialty shop, while the basil and tomatoes from our local market.
I sliced the tomatoes and fresh mozz just thick enough, and dotted the platter with the basil and prosciutto… To finish off the platter, some fleur de sel and freshly ground pepper.
Two hearty loaves of Italian breads got sliced up [one seeded, one seedless… that’s how we roll in this house] and it was time to enjoy!
A gorgeous, rich finishing oil and balsamic reduction were used to just drizzle across these little beauties and enhance the flavors, yet not steal the show…

at a low simmer…
-R

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