Tag Archives: red wine

sweetheart dinner…

On a day when one professes their love, sends bouquets of roses and boxes of chocolate, I displayed mine with the gift of food…
Instead of a night on the town [don’t fret that is already planned], I decided on preparing a pan seared duck breast and sautéed brussel sprouts paired with an incredible bottle of red wine. To finish off this luxurious meal… homemade meyer lemon mousse topped with crushed amaretti cookies!
The duck was perfectly cooked and beautifully tender, the ‘sprouts’ crisp and full of flavor, but we all know the most important part of the meal… the dessert! The mousse was silky and seductive, each bite transported us to another realm… no denying it took some work to prepare, but it was worth every effort… [so happy I made extra]

at a low simmer…
-R

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a fall meal that’s fall-off-the-bone good!

Well today was officially one of the chilliest days this Fall season has offered thus far… So a hearty, slow cooked meal seemed highly appropriate!
Braised short ribs were the obvious choice and they truly satisfied.
These meaty delights were salted and seared till all sides were a gorgeous crusty brown… once the short ribs were browned they got a quick rest, while in the same pot went a slew of puréed veggies which were cooked till browned. After the veggies browned, tomato paste and a bottle of red wine were added. Once everything was incorporated and slightly reduced, the short ribs were nestled back into the pot, a bundle of fresh thyme and bay leaves were added, as well as some water. Next it was time to put a lid on it and bathe in the oven for three hours. Those three hours felt like an eternity, but the outcome was totally worth the wait!
Fall-off the bone meatiness coupled by a rich saucy goodness and this meal was an absolute winner in my book!

at a low simmer…
-R

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not your mommas’ sprouts…

Today I had an incredible craving for brussel sprouts… not the boring kind you remember as a kid though. Mine have levels of complex flavors.
I blanch and shock the sprouts, then toss them into sautéed shallots, garlic and pancetta. I round out the dish with a touch of red wine to bring some extra vibrancy.
Still crunchy, slightly tangy and salty, but never lacking in flavor.

at a low simmer…
-R

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