Tag Archives: mouthful

A warming Sunday supper!

So on this rainy and cold Sunday, I felt the desire to whip up something hearty and as expected… delicious!
Bangers and mash, something near and dear to my heart [as is my shepherd’s pie] seemed to be the perfect dish to make. So it was off to the market, were I picked up some girthy [would make anyone blush and take a second look] bangers! The name alone says it all…
Once home a quick prick [no pun intended] and it was time to brown these gorgeous, plump delights. As soon as they were browned, the bangers were set aside, while I sautéed some onions for a luxurious gravy to cascade over the finished dish. To the onions, a few tablespoons of flour and some chicken stock to slightly thicken the whole idea.
The bangers were added back to the onion gravy and simmered until fully cooked! While the bangers were getting to know their saucy counterpart, I was also in the process of making some of my kick-ass mashed p’s…
After a quick QC of the mash and gravy for seasoning, it was time to plate and basically inhale! Each mouthful made you want to shove another banger, dripping with that onion gravy and creamy mash, into your mouth… however we all need to practice some restraint at times! Ok maybe restraint didn’t happen during this meal…

at a low simmer…
-R

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the winter blues… turned vibrant green!

To move the focus off of this last [hopefully] winter storm that is upon us, I decided that something light, summery and refreshing was perfect for dinner…
After a quick dash to the market; fresh basil and pignoli nuts made their way into my bag, along with some cozy snow time treats.
Once home, I plucked the basil leaves from their stems, gave them a quick rinse under the tap and set everything aside to dry off a bit.
While the fragrant basil leaves were drying, into a food processor went some pecorino to get pulsed up until grated.
To bring everything together and make an amazing pesto, into my food processor went the basil leaves. Everything was pulsed up, along with a quite a few cloves of smashed garlic, the pignoli nuts [that I toasted lightly], some of the freshly grated pecorino, salt and pepper.
While pulsing everything, a steady drizzle of high quality olive oil really pulled [literally] everything together!
The vibrant green pesto was lovingly tossed with delicate tagliatelle and an extra sprinkle of the grated pecorino…
Each mouthful transported me from the cold and windy nonsense going on outside, to what summer has to offer us in the not so distant months to come!

at a low simmer…
-R

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