Tag Archives: infused

Summer Sunday supper!!

With Sunday supper on my mind, and finally some sunny [yet über humid] weather upon us I felt the need to marinate some sexy flank steak and then toss onto the grill! To serve up alongside, a beautiful tossed salad with a homemade balsamic dressing and some beautiful grilled asparagus.
The salad was just a mix of crisp romaine, sliced roasted red peppers, a diced shallot and homemade stuffed mozz! As for the asparagus, just a toss in some homemade infused olive oil and salt.
Once grilled and rested, the steak and sides were ready to eat up and enjoy… thrilled that there is a bit of leftovers for some lunch tomorrow!!

at a low simmer…
-R

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like bees to honey…

After seeking high and low for lavender honey [everywhere I went was sold out], I decided the next best thing [and probably better alternative] was to make my own…
A quick trip to the health food store yielded some gorgeous dried lavender pods, in addition to some golden local honey.
Once home, I wrapped up about four tablespoons of the lavender pods in cheesecloth and placed the packet into two cups of honey that I set over a double boiler. Stirring frequently for about an hour, the outcome yielded an infused amber honey of pure lusciousness. After the honey cooled, it was time to jar up again.
The first recipe this scented wonder will be a part of is a lavender honey and almond bread. I cannot wait to sit back and enjoy a slice of this bread with a warm cup of tea…

at a low simmer…
-R

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what are you bananas!!

With a few bananas remaining from the cake I made this past weekend, I decided rather than tossing then out they’d do better mashed up into a wonderful banana bread! This wasn’t just any banana bread, but rather a boozy banana bread…
I soaked sweet little golden raisins in some delicious bourbon. Once plumped up and juicy, they went into my batter that was full of the mashed bananas, chopped pecans, vanilla, two eggs, one cup of flour, two teaspoons of baking powder, a half teaspoon of baking soda and salt, one stick of melted butter and sugar.
Once everything was combined, it was into a loaf pan and then off for a nap for fifty minutes on 325. After a quick test for complete doneness, I had to taste! There was very little willpower, but tasting this freshly baked beauty was a necessity. Served up with some vanilla-infused mascarpone made this luxurious delight even more spectacular!
The boozy raisins offered a wonderful addition to the sweetness of the bananas. This definitely will be on my breakfast menu tomorrow!

at a low simmer…
-R

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it’s hip to be square, well in this case rectangle!!

Tonight I decided to make a sicilian-style pizza, rather than my usual everyday round pie… I picked up some creamy, slightly salty fresh mozz from the Italian market I frequent, clipped some vibrant green basil from my garden, grated some pecorino and defrosted some homemade sauce.
Into the oven for twenty-five minutes and a warm bubbly piece of perfection was born… waiting for this to cool off enough to handle was not on the agenda… a hefty square slice was dug out and onto the place it went for its magazine cover shoot!
The crust was soft and airy, with hints of rosemary and garlic infused gently throughout… the sauce blanketed the crust evenly and just enough to hold the fresh mozz and basil leaves in place. The fresh mozz stretched seductively with each breathy bite… there was not a crumb to be found on our plates, and who needed a napkin… our fingers were sucked clean!
This meal was not for the faint of heart!

at a low simmer…

-R

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just like mama used to make!

What a better way to start my Monday dinner week, but with a hearty bowl of fresh pasta.
After raiding my pantry I found the perfect ingredients. I mixed together sun-dried Sicilian tomatoes, chopped garlic, lemon zest and lemon juice. A quick sauté of everything in a homemade spicy infused olive oil, and behold an… aromatic dish that was just begging to be eaten. Not before topping this dish off with fresh chopped basil and grated pecorino.
Now that’s a stick to your ribs pasta dish that would make any true Sicilian mamma proud!

at a low simmer…
-R

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birthday wishes do come true!!

So once a year the birthday boy gets his wish for a special dinner… I will go to the ends of the earth to make whatever is requested… this year was tagliatelle with white wine and clams!
So in order to satisfy this wish, I made my way to the seafood counter and bought up four pounds of little neck clams. Once home those dirty ‘necks’ got a good scrubbin’ in the sink. Once cleaned it was off to chill out in the fridge until time a visit to the steam room!
Garlic infused olive oil, minced garlic, crushed red pepper, a beautiful dry white, some pellegrino, butter, freshly grated pecorino and minced parsley all bring this birthday story together…
The scent of the ocean wafted throughout my kitchen and honestly made me want to ‘dive’ right into that pot!! Fresh clams elevate this dish from delicious to superb, and make the sauce over-the-top! It is truly like nothing you can ever get from a can [not that I am against a shortcut, just not when it’s a birthday request]…

at a low simmer…
-R

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finger[licking]… err ‘ling’ good

So tonight, to compliment grilled chicken breasts, I prepared roasted fingerling potatoes in a garlic and rosemary infused olive oil. The olive oil is super simple to create and extremely versatile. It can be used for dipping a hearty loaf of bread, a lovely finishing oil for roasted veggies and even tossed through a salad instead of using a heavy dressing!
I used an entire head of garlic, a few stems of fresh rosemary, a substantial dose of crushed red pepper and of course for everything to swim in… a good olive oil.
This time I minced the garlic and rosemary, added the remaining ingredients then onto the stovetop on a super low flame for everything to draw the flavors out… It simmered for almost an hour to ensure every flavor is pronounced and permeates the house!
Once the oil was ready, I tossed the roasted fingerlings, which I cut up, into a good pour of the oil, stirred them about and seasoned with salt.
The flavors were so amazing and it’s unbelievable how simple it is to make…

at a low simmer…
-R

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