Tag Archives: garlicky

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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Who needs Vegas, when you have the NY Strip [steak that is]…

Tonight I was in the mood for a big piece of meaty goodness… what better way to satiate that craving than with a hefty NY Strip! To go along with these beauties… garlicky broccoli rabe…
So prepping the steaks was simple… salt and pepper; yes that’s it! Then a chance to come to a perfect room temp and then it was time to cook these sexy little beasts up…
After a toss on a searing hot grill pan just until medium and it was time dig right in…
The steaks were juicy and full of flavor, while the broccoli rabe cut through and offered a wonderful balance to these hefty bad boys! To wash it all down… a velvety Pinot Noir.
This dish truly came together beautifully!

at a low simmer…
-R

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a twist on pizza…

After much thought, I decided that a French bread style pizza was perfect for tonight’s dinner…
Rather than mozz and sauce, broccoli rabe sautéed in oil and garlic covered in a mildly flavored provolone was the way to go!
The b-rabe was cooked the usual way I prepare it, then layered evenly on toasted bread. On top of the b-rabe went some sliced provolone; tossed into the oven until the cheese melted and we were ready to dive into this meal…
Crunchy and light bread, garlicky and spicy [from that hit of crushed red pepper] b-rabe, with a slight bite from the provolone…
This dish was filling and satisfying, while not overly stuffing us!

at a low simmer…
-R

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a homestyle classic that always delivers!!

Tonight, thanks to a dreary day, felt like a perfect night for some homey, comforting cooking in the kitchen. I decided to make a hearty meatloaf dinner full of everyday ingredients that everyone has in their pantries… salt, pepper, eggs, breadcrumbs, olive oil, water and of course good ground meats. My meatloaf is a three-type meat blend of ground sirloin, lamb and veal, which I always get from the local meat purveyor.
Everything was added to a large bowl and gently combined… once thoroughly mixed, it was time for a long bake in the oven until cooked.
As a side dish, I normally would whip up [literally] some mashed potatoes. I wasn’t feeling that, but instead craved broccoli rabe sautéed in lots and lots of garlic and oil! So that craving became a reality on the plate…
The meatloaf was moist and flavorful, while its counterpart slightly spicy, but plenty garlicky!
I am so glad that there was enough so that tomorrow there is some for a meatloaf sandwich…

at a low simmer…
-R

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Mustard, not just a condiment anymore!

So as a side to some mustard marinated grilled lamb chops, I sautéed some vibrant, beautiful mustard greens…
A pretty simple cook makes these peppery beauties into wilted wonders! Some chopped garlic, crushed red, olive oil and salt… that was it.
Slightly tangy, a bit spicy, garlicky and all around delicious!
These greens almost outshined the lamb!!

at a low simmer…
-R

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green with envy…

Tonight I again dove into my CSA basket to determine what would be a great element to add as a side dish to tonight’s dinner…
To my delight there were some beautiful haricot vert that squealed ‘blanch and shock me, then lube me up with some garlic, crushed red pepper and olive oil’… WOW those skinny little beans are dirty talkers! Lucky for them, I am not shy so I did as requested and boy oh boy we’re these sexy things tasty! It’s truly amazing the difference in flavor when you are getting firsthand, farm fresh produce. These were crisp, sweet, a touch spicy and full of garlicky goodness! I could have finished off an entire bushel of these beauties… why is there never enough of something to eat when you’re enjoying??

at a low simmer…
-R

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