Tag Archives: pecorino romano

Stacked with flavor…

A long day, yielded the will to make a delicious eggplant parm supper! After making a trip to a fresh vegetable market and picking up some plump purple lovelies, it was time to head home and start the prep work for what would be a delightful supper…
Everything started by making a big pot of sauce; it was then off to slicing the eggplants and then dusting each in flour, dipping in egg and a quick coating in breadcrumbs and it was then time to start frying.
After all was crisp, it was time to build up and create the perfect marriage… a layer of sauce, then eggplant, some grated pecorino and mozz, basil and then repeated…
A quick bake in the oven and it was time to sit down, sip a glass of wine, slice into and then enjoy!

at a low simmer…
-R

20130728-202806.jpg

20130728-202812.jpg

20130728-202820.jpg

20130728-202825.jpg

20130728-202833.jpg

20130728-202840.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

bursting [literally] with flavor…

So tonight for dinner, I utilized the beautiful pint of heirloom tomatoes that arrived in my CSA basket! Once I noticed them peeking out at me, I couldn’t contain myself and had to sneak a taste of one of those plump little jewels! Wow the flavor was intense, almost candy-like… and what better way to enjoy them than in a garden fresh pasta dish!
I dry roasted the tomatoes and then tossed them into a pan with some garlic and olive oil until the tomatoes gently finished bursting, letting a ‘sauce’ develop. Into the sauce went some cooked whole wheat pasta, chopped basil leaves [from my garden], a pinch of crushed red pepper and some freshly grated pecorino romano… a vigorous stir and it was time to plate and garnish!
Sweet from the tomatoes, spicy from the crushed red pepper and slightly salty from the pecorino… This was such a light and delicious meal, there was practically nothing left for someone’s lunch tomorrow… I might be in trouble!!

at a low simmer…
-R

Tagged , , , , , , , , ,

a sunday night celebration!!

So tonight was a night for spectacular things… it was a night of celebration, as well as a night to put a spin on a traditional pizza!
Yesterday I made focaccia with the intent of using it as a base to layer up a gorgeous pizza. Homemade sauce was layered on the bottom, then some grated pecorino, slices of milky fresh mozz and a healthy drizzle of extra virgin! Into the oven and twenty minutes later… well there are no words for the mind-blowing experience we had. The crust was perfectly crunchy, salty and airy… meanwhile the sauce was rustic, the pecorino slightly salty and the fresh mozz creamy and melty.
To finish off such a rich and hearty meal, what better than a slice of yes… LIME pie with a fluffy and perfectly browned meringue topping! This is not just any pie, but a celebratory one to congratulate a hardworking woman who touches our lives in many ways! The filling was made the other day and got its close-up today when poured into the buttery graham cracker crust and topped off with a beautiful spiked meringue. Browned and gorgeous meringue was the barrier to a creamy, zesty lime filling. Now I’ll need to make more to satiate my breakfast tea and toast!!

at a low simmer…
-R

20120722-212435.jpg

20120722-212449.jpg

20120722-212459.jpg

20120722-212515.jpg

20120722-212530.jpg

20120722-212538.jpg

20120722-212548.jpg

20120722-212558.jpg

20120722-212610.jpg

20120722-212629.jpg

20120722-212645.jpg

20120722-212758.jpg

20120722-212809.jpg

20120722-212824.jpg

20120722-212838.jpg

20120722-212857.jpg

20120722-212945.jpg

20120722-212953.jpg

20120722-213023.jpg

20120722-213039.jpg

20120722-213051.jpg

20120722-213059.jpg

20120722-213109.jpg

20120722-213125.jpg

20120722-213226.jpg

Tagged , , , , , , , , , , , , , , , ,

finger licking… well you know the rest!

So all good things must come to an [brief] end… vacation has been wonderful and full of adventures! We are now returning to reality as the evening hours set in, but our August vacation is only a few short weeks away.
Tonight I decided on a quick grilled dinner… chicken wings in an Asian marinade, served with grilled corn and a salad with greens plucked literally from the in-laws garden [can’t get more locally grown then that]!
This meal could have fed an army, but tonight just two devoured this feast. It also offered up my three favorite S’s… sticky, sweet and spicy! For the corn, it was simple… onto the grill and once cooked tossed into a bath of grated pecorino romano and some spicy stuff to melt together! The salad was equally simplistic, greens tossed with fresh cut mango.
Just because a vacation is ending, doesn’t mean a dining send off suffers.

at a low simmer…
-R

20120708-201749.jpg

20120708-201757.jpg

20120708-201806.jpg

Tagged , , , , , , , , , , , , ,

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

Tagged , , , , , , , , , , , , ,

no boxed meals here…

Tonight was a play on an old comfort food… amped up mac and cheese! For mine, I incorporated shards of four different Italian cheeses. The players in this food game were asiago, pecorino romano, parmesan and provolone.
I started by rendering some pancetta [then set aside], then cooked an onion that I diced in the pancetta fat and a few tablespoons of butter. Once softened, I added some flour and whisked till it was a grainy texture. Then I slowly added some milk and stirred till it began to thicken. Once the mixture started to boil, I reduced the heat and cooked for a few extra minutes. For a little spicy kick, an addition of some cayenne pepper and then all of the cheeses. Everything was stirred till melty. Lastly, the pasta shells that were cooking got tossed into the cheese mixture, as well as the pancetta that was set aside…
Onto a plate and thrown quickly under the broiler to brown and crisp everything up, and then dinner was served!
Salty from the pancetta, gooey thanks to the cheeses, and just a touch of heat from the cayenne brought everything together…

at a low simmer…
-R

20120618-214237.jpg

20120618-214258.jpg

20120618-214308.jpg

20120618-214318.jpg

20120618-214333.jpg

20120618-214436.jpg

20120618-214540.jpg

Tagged , , , , , , , , , , ,

how do you spell decadence… R I S O T T O

Sometimes you need a bit of luxury in more than just your life… so tonight that is just what I did with dinner!
I took my regular risotto and elevated it to something spectacular. Tonight was my first try at lobster risotto! This dish is not very different than my usual risotto, just the addition of lobster meat makes it a bit sweeter and much sexier.
I started by sautéing onions in some butter, then coating the arborio with the butter and onions. Next, I added some white wine, stirred the arborio and reduced. Then it was time to start with some serious elbow grease… ladles of warmed chicken stock, stirring, more stock and more stirring! All of this consistent stirring creates a creaminess, while the stock adds the flavor and cooks everything through.
Once the risotto is done, I add in a good helping of pecorino romano for some tanginess and then last, but not least the chopped lobster meat is gently incorporated…
Topped off with some extra lobster meat and dinner was served! I could eat this all the time…

at a low simmer…
-R

20120612-212555.jpg

20120612-212604.jpg

20120612-212616.jpg

20120612-212653.jpg

20120612-212706.jpg

20120612-212719.jpg

20120612-212745.jpg

20120612-212756.jpg

20120612-212814.jpg

20120612-212826.jpg

Tagged , , , , , , , , , ,

dinner in the [porter] house!

So after a grueling day of laying around by the pool, it was that time again… dinner!
Tonight was a special night of grilling and the star of the show was a gorgeous, thick porterhouse steak. The porterhouse is cut from the rear end of the short loin, and are made up of a strip steak and filet mignon. To not strip away from its meaty goodness, this super cut of meat was dressed only with kosher salt and some fresh pepper [not usually my go-to] and grilled to perfection.
As a side, the market had some beautiful fresh corn. So seasoned with my very own homemade garlic oil, freshly grated pecorino romano and some spicy stuff [shhhh it’s a secret] and these little gems were tossed onto the grill in some aluminum foil till tender!
After grilling the steak, it took a ten minute nap and then onto the plate with its date for the evening. Juicy and succulent with the perfect grill marks, while the corn was sweet, briny and a touch spicy!
Wonder what tomorrow will bring… probably no grilling since rain is in the forecast… sigh… Well I’m sure it will be tasty!

at a low simmer…
-R

20120520-182335.jpg

20120520-182343.jpg

20120520-182351.jpg

Tagged , , , , , , , , , , ,

tonight for dinner we’re going ‘gnudi’…

Tonight I tried my hand at something different… while watching television recently, I saw a recipe for gnudi and decided it must makes an appearance on the dinner table [and of course the blog]!
Standard ingredients that always are around the house make up these light, pillowy clouds of goodness… ricotta, grated pecorino romano, panko, eggs, salt, pepper [yes I know… you can start breathing again] and for my own twist… broccoli rabe! It’s like making a meatball honestly. You mix everything together and form little balls that you can fit into your mouth [dirty dirty minds]. Cooking is reminiscent of making ravioli… you drop these little guys into super salty boiling water and once they float to the top, they are done!
As for a sauce, you can use a homemade tomato sauce, maybe even a burned butter and caper sauce? Well I prepared the recipe version, but with my thumbprint. Instead of a regular mushroom purée, I added some heat to mine and did a spicy mushroom purée.
Everything came together wonderfully and the flavors were bursting all over! Creaminess from the ricotta, a slight bitterness from the broccoli rabe, saltiness from the cheese and an earthy goodness from the mushrooms with a great big poke from the spice. Can’t wait to make this dish again!

at a low simmer…
-R

20120426-211959.jpg

20120426-212033.jpg

20120426-212040.jpg

20120426-212047.jpg

20120426-212142.jpg

20120426-212149.jpg

20120426-212155.jpg

20120426-212205.jpg

20120426-212213.jpg

20120426-212220.jpg

20120426-212231.jpg

20120426-212239.jpg

Tagged , , , , , , , ,

definitely done in thirty minutes [well less]!!

Homemade doughy goodness topped with a perfectly made tomato sauce, basil, grated pecorino romano and sliced fresh mozzarella…
Into the oven at 450 degrees for twenty-five minutes until the crust was firm, the basil crisped and the mozz bubbly and melty!

at a low simmer…
-R

20120423-213033.jpg

20120423-213100.jpg

20120423-213113.jpg

Tagged , , , ,