Tag Archives: lemon juice

a good roasting!

With today being quite the dreary Sunday [both because it’s the day before the beginning of the week and also because it was gray outside], I decided to do as much cozying up as possible… couch, wine and movie]. To accomplish this feat, a simple roast chicken dinner seemed the easiest thing to come out of the kitchen!
Seasoned with some olive oil, freshly squeezed lemon juice and herbs de provence… this meaty bird was nestled into the oven for an hour and half to get its tan. During the last thirty minutes of cooking, our fragrant meal was treated to a splash of white wine to elevate the already flavorful treat! Once finished cooking, the chicken rested for a few minutes before getting plated and filling our bellies with satisfying warmth…
Till our next dining experience!

-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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under the sea…

Tonight I ventured out of my comfort zone regarding dinner… I am quite adventurous in regards to trying different [sometimes strange] dishes, but one of the areas I am skeptical to delve into is seafood [shellfish is another story]…
I have never been a huge fan, but try once in a blue moon to incorporate these savages of the sea into our meals, and today was the day!
After picking up a beautiful piece of swordfish, it was now the decision of what the hell to do with it… first things first, a seasoning of s&p on each side. While the seasoning penetrated the swordfish, I diced up an onion, fennel and minced some garlic. Once everything was softened, a can of plum tomatoes went into the pan and received quite some destruction! The sauce was coming together, but in many of my dishes some wine needed to make an appearance, along with some chicken stock. As everything started to really get to know each other, a quick taste happened, an extra dash of salt came into play and lastly some briny capers joined in the fun. The chunky sauce now was told to play the waiting game.
Now the swordfish, after sitting aside, was gently placed into a screaming hot cast iron skillet and cooked for roughly four minutes on each side. The center was becoming a beautiful white color and the exterior a gorgeous brown…
As soon as cooked through, it was time to plate and then enjoy! The swordfish was rested high atop the beautiful sauce, garnished with a sprinkle of fresh lemon juice and a hint of lemon zest.
The flavors were incredible and brought everything on the dish to life. Slightly salty from the capers, sweet from the fennel and onion, meaty from the swordfish, while a bit of zip from the fresh lemon… could we be converted?

at a low simmer…
-R

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latke love…

So to join in on the holiday festivities of some friends, I decided to create a light meal of latkes and homemade applesauce.
The latkes were a combination of potatoes [grated in the food processor], salt, freshly ground pepper, eggs and flour. These needed to be seasoned appropriately to make sure they didn’t taste like cardboard. Everything was combined by hand and then spooned into a hot, non-stick pan with butter. Each latke was cooked until browned and then flipped until the other side was also browned. Total cooking time was roughly five minutes per side… Once browned, the latkes were placed into the oven on a low temp to keep warm.
For the applesauce, I used four Honeycrisp apples that I peeled and cored. Into a cast iron pot they went, along with four tablespoons of butter, 1/4 cup of brown sugar, a pinch of salt, some freshly squeezed lemon juice and orange juice, a secret spice [sorry can’t tell you that, but you can add some cinnamon] and a teaspoon of vanilla… The pot went into the oven covered for about an hour and a half until the apples were softened and could be easily mashed…
After everything was said and done, it was time to sit down and enjoy! This special meal was well received…

at a low simmer…
-R

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tonight the bird ruled this roost!

So for one of our first fall feasts, I decided what better way to dine than with a roasted farm fresh chicken!
After slicing up some carrots, onions and fennel, I gingerly rested them in the bottom of the baking dish. On top of this veggie pillow went our beautiful chicken which I seasoned generously with salt, rubbed some low calorie butter on, squeezed fresh lemon juice around and sprinkled some flecks of fresh thyme across… for a bit of added browning encouragement I drizzled some olive oil on the exterior skin!
In the cavity went the whole lemon that I squeezed around the chicken and veggies, as well as a bundle of fresh thyme. Into the oven for roughly an hour and a half, then a quick after cooking rest and it was time to eat up!
Served alongside some velvety yukon gold mash, this meal reminded me of how much I enjoy the wondrous cooking we can all experience when fall hits, there is a slight chill in the air and our Sundays are just filled with relaxation…

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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‘scampi’ly clad…

What better way to finish off an incredible weekend than with an equally incredible [and shockingly simple] dinner!
Dinner literally took about fifteen minutes to cook and plate… beautiful, succulent shrimp were the key players in this dish, sautéed in an olive oil, butter and wine sauce.
I diced up a small [cannot emphasize small enough] red onion, minced some garlic and threw a healthy hand of crushed red pepper into and olive oil and butter bath to sweat it out. Once nicely sweaty and ripe smelling, I tossed in the shrimps and cooked until perfectly pink and tender! Once cooked, I pulled them out and let them hang around while I added some white wine, lemon juice and lemon zest to reduce down and slightly thicken the sauce. After reducing and cooking off, I added the shrimp back into the sauce, stirred in some chopped parsley and simmered gently to coat and heat through!
Served with some slices of bread to sop up everything and we were good to go!

at a low simmer…
-R

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lickin’ my chops…

Lamb chops, sautéed spicy eggplant and a radicchio salad topped with shattered Parmesan crisps… YUP that was dinner!
The lamb chops were marinated overnight in garlic, lemon zest/juice, crushed red pepper and minced rosemary. They were tossed onto the indoor grill thanks to the rumbling of thunder and bolts of lightning fluttering in the air. Still perfectly cooked and absolutely delightful, succulent and full of flavor!
For the eggplant… they were diced and then sautéed in garlic, olive oil and rosemary. This brought out the sweet flavors and helped make the eggplant extra special…
The radicchio helped cleanse off our palates and offer a lovely balance between the rich lamb and slight bite from the eggplant.
What a wonderful meal to start of the week!!

at a low simmer…
-R

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I like to let my meat hang[er] around…

Tonight was a perfect night for grilling some meat, but not just any meat… gorgeous hanger steaks!
I picked up some real beauties at the butcher, got them home and slapped on a great marinade. To make the marinade I needed some mustard, garlic, crushed red pepper, fresh rosemary and lemon juice! Once combined, I rubbed my meat with the marinade and tossed it into the fridge to chill out and get all cozy.
Once ready to grill, the steaks were cooked for five minutes on each side and then rested for another ten. The steaks were juicy and full of intoxicating flavors!
As a side to my steaks, I thought a ‘spin’ on spinach could be interesting… So I decided on sautéing grapes and mixing them with the spinach. I was a bit apprehensive about the combination, but have to admit… there was practically nothing left. It was delicious!! The sweetness from the grapes played nicely against the earthy spinach. Next time I make this, I will be buying extra spinach!!
I feel like I ate enough for an entire family… well no regrets here!

at a low simmer…
-R

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