Tag Archives: prosciutto

refreshing dinner on a hot day…

With this oppressive heatwave still upon us, there was no way I was turning on the range or even the grill for that matter! Instead I thought it best to make some fresh pesto and have a refreshing sandwich night full of yummy things.
After making the pesto, it was time to assemble these pockets of delight… A healthy spread of the pesto adorned the lightly toasted ciabatta, followed by some spicy arugula, slices of fresh mozz and of course some phenomenal prosciutto di parma!
With the lid closing down snuggly and making this vessel ready for the feeding, there was not much more to do than succumb to it’s will…
A slight bite from the arugula, saltiness from the prosciutto, creamy from the fresh mozz and just an overall freshness from the pesto made this sandwich the perfect compliment to an über hot July evening!

at a low simmer…
-R

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the crowning glory…

Like a kid in a candy store, I anxiously awaited for the postman to arrive with that brown boxy item… once the box arrived I tore straight into it and from it emerged my version of the bible… my newest cookbook… ‘bread’ from the master Paul Hollywood!
Thumbing through the glossy, picture laden book was painful, as I wanted to make every single recipe listed, but I was on a mission for one perfect puffy, stuffed and twisted doughy element of perfection… The ‘savoury brioche couronne’.
As soon as I knew what ingredients I was missing, it was off to the market to gather them up and then back home to start off baking… This was such an incredible treat to make, although like most breads… time consuming!
It began with the combining of flour, yeast, salt, milk, eggs and butter… After this all was incorporated, the dough was set aside for it’s first rise. Next the dough was rolled out to a rectangle and topped off with salty, thinly sliced prosciutto, torn mozz and julienned basil! Rolled tightly together into a large cylindrical shape, the dough was then sliced down the center and then twisted together and wrapped into a circle.
As soon as this was done, it was bagged up and off for its second slumber to rise again…
Once the dough was puffy and ready for its tan, it was glazed with an egg wash and some grated pecorino. Into the oven for thirty-five minutes until swollen and golden!
The scent flooded the air as the couronne baked away, but as for the taste… well there are so many words to describe, but I prefer divine…

at a low simmer…
-R

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dinner wasn’t the only thing stuffed!

So tonight, I decided to cook up a pork loin stuffed with prosciutto, provolone and arugula…
After a quick fill and roll, a bondage-like trussing of twine finished off the prep-work for this lovely porky goodness!
A drizzle of good quality olive oil for some tanning encouragement, as well as a substantial splash of white wine and it was into the oven for a good bake…
The scents of the pork, as well as the stuffing wafted through the house and made the process of waiting even that more difficult! The end result though… well that was nothing short of delicious.

at a low simmer…
-R

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not such rave reviews…

Last night was filled with great company. It started with a trip to a fairly new restaurant in the area! Once there we were seated and the night began… Menus arrived, drinks were poured and the catching up ensued!
The many possibilities made it even more difficult to make a decision, but that’s what had to be done. Everyone placed their orders… appetizers and then entrees.
The appetizers seemed to be on the decent side; tasty and nicely portioned… dinner then arrived and that is unfortunately were things quickly went downhill. Three of us ordered filet mignon wrapped in prosciutto and topped with a creamy gorgonzola, however two came out incorrect. The waiter appeared to quickly address the discrepancy. The plates were removed and apologies given… roughly ten minutes later out came the ‘corrected’ dishes. Upon this glance, the prosciutto was missing and the side of veggies and mashed potatoes were pathetic! Again this had to be brought to the waiters attention and rectified… at this point appetites were being lost! Finally the dishes came out, but presentation of the dishes were completely lacking. The prosciutto was not crispy and everything on the dish appeared to be an afterthought… the waiter, although polite, seemed to be losing his patience and his sense of irritation began to appear. This was not the appropriate response on his part, but he definitely got the hint!
All in all, the experience was a sore one, however the company is always what makes a meal in my opinion and that made the night special.
I am looking forward to cooking an exciting dish tomorrow night so stay tuned!

***due to the unappealing food presentation, the pictures I took are not making way in this post***

at a low simmer…
-R

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Party platter… for two!

It has been a while since a beautiful platter of creamy, fresh mozzarella, ripe tomatoes, vibrant basil and salty prosciutto has made an appearance across our vast island…
So I decided that would be just what we would be enjoying tonight! The silky, milky fresh mozz and salty prosciutto came from my favorite Italian specialty shop, while the basil and tomatoes from our local market.
I sliced the tomatoes and fresh mozz just thick enough, and dotted the platter with the basil and prosciutto… To finish off the platter, some fleur de sel and freshly ground pepper.
Two hearty loaves of Italian breads got sliced up [one seeded, one seedless… that’s how we roll in this house] and it was time to enjoy!
A gorgeous, rich finishing oil and balsamic reduction were used to just drizzle across these little beauties and enhance the flavors, yet not steal the show…

at a low simmer…
-R

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one pudgie lil’ piggie…

So tonight I felt like a thick, hearty pork chop! Not just any ‘chops’, but nice, thick-cut ‘chops’ stuffed with ground sausage, garlic, provolone, prosciutto and parsley. This beautiful stuffing was generously packed into each side pocket…
To start cooking, I began with a screaming hot cast iron skillet and a touch of olive oil. Into that pan went my beautiful ‘chops’ to get an insanely gorgeous sear! Once both sides were seared, it was into the oven for about forty minutes until the stuffing was cooked through. To prevent drying out the ‘chops’, a nice dash of white wine went into the pan and tight seal of foil on top.
After the cooking commenced, a quick transfer to our plates and all that was left to do was dig into these mammoth cuts of meat… boy not only were those ‘chops’ stuffed!

at a low simmer…
-R

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sandwiches with a chaser!

Usually for me it’s burgers and beers [or some other deliciously devilish libation], but tonight was hearty sandwiches with some great craft beers!
Ciabatta rolls that I lightly toasted were topped with a schmeer of dijon mustard, fresh mozz, roasted red peppers, thinly sliced chicken breast and prosciutto. Case, or should I say lid closed…
Crunchy from the bread, the perfect zip from the dijon to balance out the sweetness of the peppers, salty from the prosciutto and chicken breast, while creamy from the fresh mozz.
As a side… a crunchy broccoli slaw! Plump raisins, diced celery, red onion, cabbage and crunchy broccoli tossed in a sweetened dressing.
Now to finish my beer…

at a low simmer…
-R

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it’s not easy being cheesy!

I’ve been craving a great slice of pizza for quite sometime now… as much as I enjoy preparing my own dough and throwing together more exotic elements compared to your average pizzeria, today did not afford me the time to do that. For tonight though, I want something comforting, relaxing and homey! The idea of selecting a place to venture out to feels almost too much of a chore this evening. Just want to open a great bottle of wine, have some cheese with sliced fruit and prosciutto and call it dinner [and that is just what I will do]!

I am a sucker for wine and cheese… years of taking courses like these really expanded my palate to the luxuries that can be experienced… from cheeses that are pungent and funky, to creamy and mild the list of varieties goes on and on. The same goes for wine. You don’t have to break the bank to experience a mind-blowing bottle! Some wine shops offer tastings of the wines, and I highly recommend taking the time to try some out! You may find that perfect bottle for a romantic dinner for two, one that can go along with friends to a bring your own bottle restaurant, etc… A tasting can also be a great way to learn a little bit about a variety you’ve always been curious, but were afraid to ask about…

So being a lover of Sauvignon Blanc myself, pairing with a tangy and sultry cheese seems like the only way to go tonight. I have a great triple creme that I just picked up, gorgeous ripe pears, lovely figs, salty, paper-thin prosciutto and some wonderful bread that I can toast for my cheese to be spread, and all my layers to be built on. The cheese has a slightly pungent essence on the outside, while the inside is earthy and mushroomy. For the pears, I will drizzle a reduced balsamic vinegar across and the wine… crisp and fruity to compliment the plate!

at a low simmer…

-R

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