Tag Archives: herbs

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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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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that’s my kinda [fun]gi…

So I’ll be making one of my favorite appetizers for a graduation party this coming Sunday… stuffed portobello mushrooms!
Super simple, but full of delicious things. I start by browning sausage that I whip out of the casing, sauté some onions and garlic, add some herbs, breadcrumbs, eggs and freshly grated pecorino romano. I also add some heat to mine for that extra little pop.
These little disks are baked off till cooked through, cut into bite-sized pieces and served.
Wow all this talking, err writing is making me want one now!! Stay tuned for pictures.

at a low simmer…
-R

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layers of flavors!!

So after a whirlwind weekend of get-togethers with amazing family and friends, it culminates to the best finale… Sunday night dinner! What always turns into an all day event, brings such satisfaction once in front of us on our plates.
Starting with an enormous pot of homemade tomato sauce, a creamy herbed ricotta filling, sliced fresh mozzarella and perfectly textured pasta and building ensued!
My tomato sauce is tried and true! I never venture away from a good thing. The flavors are everything you would expect from perfection. The filling had a freshness thanks to the herbs, milkiness from the creamy ricotta and tang from a secret weapon!
After layering everything in a glass baking dish, into the oven for forty-five minutes and out came a piping hot vision! I let the lasagna rest and set up a bit, and then the moment had come to slice into this bad-boy.
Layer upon layer of cheesy, creamy goodness, a tiny addition of tomato sauce underneath the plated pasta and dinner was served… Pure delight!

at a low simmer…
-R

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