Tag Archives: pot

Sunday never tasted so good!

It’s been a while since we’ve had a proper Sunday supper… With snow on the ground and the perfect winter chill in the air, I thought something braised was the key!
Everything started by generously salting a bone-in pork butt and then browning it in some extra virgin. As soon as the pork was browned on all sides, I set it aside and in went sliced onions and celery until softened and fragrant. Once close to transparent, in went a good handful of minced garlic, bay leaves, fresh thyme, along with a big drink of Saba and homemade stock to let the pork swim in.
The lid to my cast iron pot went on and it was off to bake in the oven at 375 for two hours, which felt like days, as the scent of sweet, acidic goodness wafted throughout the entire.
To serve, slices of the pork were dazzled by the grape-like, onion syrup. Each bite was like cutting through butter and made it terribly difficult to not sop every morsel with some crusty bread! The few leftovers remaining are going to make a killer lunch sandwich tomorrow.

at a low simmer…
-R

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tasty balls’ on a bun…

So early this morning I woke to the craving of a meatball ‘parm’ sandwich… I, not shunning a good old fashioned pizzeria, decided that I would make a beautiful pot of sauce [enough to have leftovers for other occasions] and homemade meatballs!
A trip to the market yielded everything I needed to pull this home-run together…
While the sauce simmered away, I got cranking on my balls’… and I must admit I offer up some of the best tastin’ balls around!
To bring this whole story together and serve it up, I toasted some buttery brioche buns, sliced some fresh mozz [melted this of course] and capped these bad boys and began chomping!
Needless to say, one sandwich per person was no way enough…

at a low simmer…
-R

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a raving roast!!

With the warmer weather quickly approaching, I decided it best to get my oven related cooking out of the way since soon enough I will be doing less of it…
So to satisfy this method, I thought a succulent roast beef served on top of creamy, garlicky yukon gold mash! This luxurious dish began with a heavy salt of the roast and a quick roll in some flour. A light spanking of my meat to remove the excess flour and it was into a searing hot cast iron pot with some olive oil to brown!
Once browned, my hunk of meat was set aside while I tossed in sliced onions and baby portobello mushrooms to sweat down and gather all of that salty, meaty flavor…
The meat was returned to the pot and was given a heavy drink of pinot noir, along with a quart of chicken stock, a bundle of thyme and two bay leaves… As soon as everything came to a boil, the lid was popped on and the pot shot into a 325 degree oven for a long nap [three hours to be precise]… The end result… a buttery, fork tender roast in a seductive sauce!
Who knows perhaps this will be made again during the summer months; it’s just that good!

at a low simmer…
-R

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simple saturday supper…

So with Saturday night upon us, the question always arises… ‘What’s for dinner’. After a pretty exhausting day, and little desire to get dressed up to go out, I decided dinner would be home cooked!
A rich pasta ‘bake’ from one of my fave home cooks, Nigella Lawson… after looking through her newest cookbook, the whole wheat pasta with brussels sprouts, cheese and potato really stood out. I have made a dish like this in the past with some slightly different ingredients, but decided to give it a go…
The process is as simple, as simple can be… in one pot of boiling, super salty water the pasta, brussels sprouts and potato are cooked together. A slight amount of the pasta liquid is reserved before draining.
While the pasta is cooking, I cubed up some gruyere cheese and measured out some fresh ricotta. This lovely, creamy mixture was tossed with the drained pasta, brussels sprouts and potatoes.
After everything was coated, it was into a baking dish, drizzled with some oil, sage and a heavy hand of grated pecorino. Baked for roughly thirty minutes, then a slight resting period and it was time to eat!
The flavors all complimented one another and made me question… how could this possibly serve anymore than two??

at a low simmer…
-R

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it’s still a bit brisk[it] outside…

So for a weekly Sunday supper, the dish started with a beautiful beef brisket that I seasoned with salt and dusted lightly with flour. This hunk of meat went into my cast iron pot to get a beautiful crunchy crust!
Once the brisket was browned, I pulled it out and placed it to the side while two Spanish onions got their own workout in the same pot and sweated it out… as soon as the onions were ready to ‘hit the showers’, the brisket went back into the pot and joined them, along with a bottle of root beer and some homemade BBQ sauce.
With the brisket partially submerged, on went the lid and it was time for a long relaxation period until the meat was tender and fall-off-the-bone[less]!
The brisket was shredded up, tossed back into the pot and mixed with the onions and sauce…
To go along with our shredded brisket ‘burritos’, a side of arroz con crema! Such a simple rice dish to prepare, but the flavor is out of this world… you combine four-five cups of prepared rice, diced poblano peppers [I roast mine on the grill], panfried corn [grilled during the summer months] and one cup of heavy cream. This all is stirred until it starts to ‘thicken’, then in goes shredded monterey jack and cojita cheeses. Lastly chopped cilantro is quickly incorporated and it’s on to eating! [I tend to not add salt… I know I know, but the cheese I feel offers enough]…
Piled high into the center of a light tortilla, dolloped with a hefty helping of homemade coleslaw and then a final tight roll! It was time to bite into this fragrant and tangy ‘burrito’. The flavors burst in our mouths and the coleslaw balanced out the slight heaviness of the brisket; this was just a wonderful Sunday evening dining experience!

at a low simmer…
-R

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dinner was [soup]erb!

With a wickedly bone chilling day to deal with, it seemed only appropriate to crank out a hearty pot of soup for dinner! Something to warm up the soul and fill up our bellies couldn’t be made quick enough…
I started by chopping up an onion, mincing some garlic and slicing some carrots. The veggies all were sautéed in a heavy pot with some olive oil until softened and the house smelled amazing. After sautéing the veggies, in went some sliced smoked turkey sausage until cooked through. Once the veggies and sausage were ready, in went the dried split peas, homemade chicken stock and water. A quick stir, then the lid went on and the soup simmered until completely cooked. To top off this luxurious soup… homemade croutons.
The first spoonful instantly warmed us up and made us forget the chilly, deep freeze that was rolling through our town!

at a low simmer…
-R

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not your typical bucket of chicken!

Today was an interesting kind of day, so I thought I’d try and reflect that in dinner… so I sort of went out of my comfort zone a touch and did a combination of breakfast and dinner in one!
A while ago I remember going through one of my food mags and seeing a write up on chicken and waffles… sounded a bit awkward to me, but thought maybe someday I’d try. Well that someday was today!
I started by marinating my chicken [I used boneless breasts from the butcher] for about six hours in a concoction of buttermilk, super spicy chili powder [I used a teaspoon, but base on your spice level] and salt [I saved some marinade separate for later].
Once done marinating, I dried off the chicken slightly, dipped them into flour that I seasoned [salt and pepper], back into some the extra buttermilk that I had saved from earlier, and then back into the flour… from there it was a light spanking to remove excess flour and then into the hot pot of oil for roughly ten to twelve minutes until browned and golden.
While the chicken was cooking, my Belgian waffle maker was getting a workout, turning out fluffy, golden pocketed squares of heaven!
To finish this dish, two waffles were the bedding for a chunky, crisp chicken breast… drizzled with maple syrup and some über-firey hot sauce!
Crisp chicken, light and airy waffles, sweet maple syrup and spicy hot sauce brought this dish all together… I definitely recommend giving this dish a shot!
Sweet and savory in one… who would say no?

at a low simmer…
-R

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