Tag Archives: flavors

love in every bite…

With Valentine’s Day being on a Saturday this year, it was perfect to do something a bit different from years past… This meant making the entire experience a dual effort!
The day started by preparing our chocolatey dessert. Chocolate bowls were made, a chocolate sponge cake baked off, black cherries steeped in a sugary sauce and a creamy whipped topping all ready to be consumed later in the evening by the fireplace!
Our dinner was simple yet delicious; filet of beef wellingtons! It began by seasoning and searing the filets. Then red onions were sautéed in some luxurious European butter and cognac. This was then puréed into a slightly chunky ‘paste’. Each filet was then given a spread of dijon mustard, a nice dollop of the red onion paste, placed onto puff pastry and then covered over with a top layer of pastry. A brush of egg wash, tiny slit in the top and it was off to the oven for twenty-five minutes… When the wellingtons finally emerged, they were golden, puffy and full of lush flavors!
The day, as well as cooking/baking went off without a hitch… a day of romance, wonderful eats, champagne, snow and a fireplace! What more could we have wished for?

-R

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spicy dinner for a chilly night!

With a recently found liking for sockeye salmon, I thought about mixing up our weeknight dinner and preparing a refreshing recipe that my cousin mentioned to me…
I rubbed some extra virgin and then seasoned one and a half pounds of sockeye with a mixture of kosher salt, cumin, paprika, chipotle chili powder, freshly ground pepper and onion [or garlic] powder [1 teaspoon of each, except 1/4 teaspoon of the chili powder]…
The fish was set in the fridge for a bit to soak up the lovely spicy flavors, while I prepared some steamed haricots verts to enjoy as a side. These were nothing fancy, steamed and then tossed lightly with some olive oil and a pinch of crushed red pepper flakes.
To cook the salmon, I heated a grill pan on high and once smoking, in went the fish [skin-side down] and cooked for roughly 8 minutes [cooking time varies depending on heat, as well as your likeness for doneness]… Once finished cooking a squeeze of fresh lime juice elevated this dish nicely! It was then onto our plates and then into our bellies…
I have been converted and think anyone who tries this will be too so I say… give it a go!

-R

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no sour[dough] taste in my mouth…

Seems lately I’m on a baking mission… this go around was a chocolate sourdough loaf. Just like my earlier sourdough post, this required an equal rest and rising period… No complaints here as again this was worth every ounce of effort!
The flavors were intense, slightly tangy from the sourdough, while chocolatey and sinful from the chunks of chopped dark chocolate. Perfect toasted and with a cup of tea, or slathered with some creamy mascarpone for additional guilt…

at a low simmer…
-R

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A rainy day masterpiece…

So on this yet again, rainy day… I decided to pull another interesting dish from my new cookbook! This recipe had quite a few steps involved so the prep work began in the early AM hours.
The entire bang started by marinating a boneless leg of lamb with rosemary, garlic, lemon zest, extra virgin, salt and crushed peppercorns for roughly eight hours.
While my meat was marinating, I began mixing rye, white and wholemeal flours, along with salt and then yeast in my mixer. To pull everything together, in went some water. Everything was kneaded and then it went into an oiled mixing bowl and set off to rise. As soon as the dough rose, I stretched it out into a rectangle, made some imprints with my fingertips and then pricked the dough with a fork. Again it was time for another rise and then a bake! The baking time was only thirty minutes and then off to cool.
While my bread cooled, the lamb was grilled until perfectly cooked… Then it was onto the fun part, to serve this gorgeous dinner up! The freshly baked bread [trencher as the recipe is called] is decorated watercress, haricot vert, scallions and radishes. On top of this vibrancy, were slices of the succulent lamb, along with its sexy juices…
As the finishing touch, a dressing of crème fraiche, lemon juice, salt and english mustard.
The flavors were incredible… earthy from the rosemary, citrusy from the lemon zest, cool yet spicy from the dressing, while the ‘trencher’ tasted nutty and light, while soaking up all the goodness…

at a low simmer…
-R

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A rainy day masterpiece…

So on this yet again, rainy day… I decided to pull another interesting dish from my new cookbook! This recipe had quite a few steps involved so the prep work began in the early AM hours.
The entire bang started by marinating a boneless leg of lamb with rosemary, garlic, lemon zest, extra virgin, salt and crushed peppercorns for roughly eight hours.
While my meat was marinating, I began mixing rye, white and wholemeal flours, along with salt and then yeast in my mixer. To pull everything together, in went some water. Everything was kneaded and then it went into an oiled mixing bowl and set off to rise. As soon as the dough rose, I stretched it out into a rectangle, made some imprints with my fingertips and then pricked the dough with a fork. Again it was time for another rise and then a bake! The baking time was only thirty minutes and then off to cool.
While my bread cooled, the lamb was grilled until perfectly cooked… Then it was onto the fun part, to serve this gorgeous dinner up! The freshly baked bread [trencher as the recipe is called] is decorated watercress, haricot vert, scallions and radishes. On top of this vibrancy, were slices of the succulent lamb, along with its sexy juices…
As the finishing touch, a dressing of crème fraiche, lemon juice, salt and english mustard.
The flavors were incredible… earthy from the rosemary, citrusy from the lemon zest, cool yet spicy from the dressing, while the ‘trencher’ tasted nutty and light, while soaking up all the goodness…

at a low simmer…
-R

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light and filling…

As summer starts to dig its heels into long hot days, I thought a light dinner was in order. A simple, delicious mix of fresh multi-grain bread that I toasted was decorated with slivers of creamy avocado, sharp cheddar, sliced chicken breast, ripe red tomatoes and a touch of mayo. It may sound simplistic, but every last bite was filled with flavors that screamed summer is hear to stay… And you know what, I’m ok with that.

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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smells like a sausage and pepper stand here!

Following a trip to the market for some of life’s essentials, I ripped into the produce aisle, as well as the meat department…
While at the meat counter, I picked up some well-endowed chicken sausages… thinking to myself chicken sausage with peppers and onions would be a great Monday night meal! From the meat department, I made a dash to produce and looked for the perfect peppers to pair this meal up with, and decided on some beautiful cubanelle peppers.
As soon as I made my way back home, it was prep time; slicing up an onion and the peppers, and mincing up some garlic. The prep-work was now complete and it was time to toss the chicken sausages into the sauté pan to get browned, crusty and even more delicious! Once browned, the chicken sausages were set aside, while the veg were added into the pan and cooked in all the lovely crispy bits leftover from the chicken sausages until fragrant and softened! For even more flavor bumps, a healthy dash of white wine and some salt got to play a part in this whole production…
As soon as the wine was reduced, the chicken sausages were added back into the mix with all the flavors and before we knew it, it was time to eat!
Couldn’t decide whether to pile everything high in between some freshly baked bread or just dig in from the plate, but the bread obviously won our hearts!

at a low simmer…
-R

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the best things since sliced bread… hey wait a minute!

With the baking bug still quite heavy in my heart, I decided that I’d crank out another beautiful loaf of bread… this time the loaf was a half white flour and half wholemeal! The half and half idea was a suggestion from a friend who lives in the UK, and boy was it a fantastic one at that… the completed flavors were intense and so well rounded! Slightly nutty, this wonderful loaf paired beautifully when sliced and toasted with a creamy, triple crème and fig jam… it’s a miracle that there is any left for breakfast in the morning!

at a low simmer…
-R

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simple saturday supper…

So with Saturday night upon us, the question always arises… ‘What’s for dinner’. After a pretty exhausting day, and little desire to get dressed up to go out, I decided dinner would be home cooked!
A rich pasta ‘bake’ from one of my fave home cooks, Nigella Lawson… after looking through her newest cookbook, the whole wheat pasta with brussels sprouts, cheese and potato really stood out. I have made a dish like this in the past with some slightly different ingredients, but decided to give it a go…
The process is as simple, as simple can be… in one pot of boiling, super salty water the pasta, brussels sprouts and potato are cooked together. A slight amount of the pasta liquid is reserved before draining.
While the pasta is cooking, I cubed up some gruyere cheese and measured out some fresh ricotta. This lovely, creamy mixture was tossed with the drained pasta, brussels sprouts and potatoes.
After everything was coated, it was into a baking dish, drizzled with some oil, sage and a heavy hand of grated pecorino. Baked for roughly thirty minutes, then a slight resting period and it was time to eat!
The flavors all complimented one another and made me question… how could this possibly serve anymore than two??

at a low simmer…
-R

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