Tag Archives: rosemary

A rainy day masterpiece…

So on this yet again, rainy day… I decided to pull another interesting dish from my new cookbook! This recipe had quite a few steps involved so the prep work began in the early AM hours.
The entire bang started by marinating a boneless leg of lamb with rosemary, garlic, lemon zest, extra virgin, salt and crushed peppercorns for roughly eight hours.
While my meat was marinating, I began mixing rye, white and wholemeal flours, along with salt and then yeast in my mixer. To pull everything together, in went some water. Everything was kneaded and then it went into an oiled mixing bowl and set off to rise. As soon as the dough rose, I stretched it out into a rectangle, made some imprints with my fingertips and then pricked the dough with a fork. Again it was time for another rise and then a bake! The baking time was only thirty minutes and then off to cool.
While my bread cooled, the lamb was grilled until perfectly cooked… Then it was onto the fun part, to serve this gorgeous dinner up! The freshly baked bread [trencher as the recipe is called] is decorated watercress, haricot vert, scallions and radishes. On top of this vibrancy, were slices of the succulent lamb, along with its sexy juices…
As the finishing touch, a dressing of crème fraiche, lemon juice, salt and english mustard.
The flavors were incredible… earthy from the rosemary, citrusy from the lemon zest, cool yet spicy from the dressing, while the ‘trencher’ tasted nutty and light, while soaking up all the goodness…

at a low simmer…
-R

20130613-204930.jpg

20130613-204940.jpg

20130613-204954.jpg

20130613-205023.jpg

20130613-205041.jpg

20130613-205110.jpg

20130613-205127.jpg

20130613-205133.jpg

20130613-205144.jpg

20130613-205152.jpg

20130613-205208.jpg

20130613-205217.jpg

20130613-205229.jpg

20130613-205240.jpg

20130613-205251.jpg

20130613-205259.jpg

20130613-205310.jpg

20130613-205320.jpg

20130613-205358.jpg

20130613-205434.jpg

20130613-205519.jpg

20130613-205526.jpg

20130613-205534.jpg

20130613-205540.jpg

20130613-205548.jpg

20130613-205616.jpg

20130613-205622.jpg

20130613-205628.jpg

20130613-205635.jpg

20130613-205643.jpg

20130613-205651.jpg

20130613-205701.jpg

20130613-205717.jpg

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

A rainy day masterpiece…

So on this yet again, rainy day… I decided to pull another interesting dish from my new cookbook! This recipe had quite a few steps involved so the prep work began in the early AM hours.
The entire bang started by marinating a boneless leg of lamb with rosemary, garlic, lemon zest, extra virgin, salt and crushed peppercorns for roughly eight hours.
While my meat was marinating, I began mixing rye, white and wholemeal flours, along with salt and then yeast in my mixer. To pull everything together, in went some water. Everything was kneaded and then it went into an oiled mixing bowl and set off to rise. As soon as the dough rose, I stretched it out into a rectangle, made some imprints with my fingertips and then pricked the dough with a fork. Again it was time for another rise and then a bake! The baking time was only thirty minutes and then off to cool.
While my bread cooled, the lamb was grilled until perfectly cooked… Then it was onto the fun part, to serve this gorgeous dinner up! The freshly baked bread [trencher as the recipe is called] is decorated watercress, haricot vert, scallions and radishes. On top of this vibrancy, were slices of the succulent lamb, along with its sexy juices…
As the finishing touch, a dressing of crème fraiche, lemon juice, salt and english mustard.
The flavors were incredible… earthy from the rosemary, citrusy from the lemon zest, cool yet spicy from the dressing, while the ‘trencher’ tasted nutty and light, while soaking up all the goodness…

at a low simmer…
-R

20130613-204930.jpg

20130613-204940.jpg

20130613-204954.jpg

20130613-205023.jpg

20130613-205041.jpg

20130613-205110.jpg

20130613-205127.jpg

20130613-205133.jpg

20130613-205144.jpg

20130613-205152.jpg

20130613-205208.jpg

20130613-205217.jpg

20130613-205229.jpg

20130613-205240.jpg

20130613-205251.jpg

20130613-205259.jpg

20130613-205310.jpg

20130613-205320.jpg

20130613-205358.jpg

20130613-205434.jpg

20130613-205519.jpg

20130613-205526.jpg

20130613-205534.jpg

20130613-205540.jpg

20130613-205548.jpg

20130613-205616.jpg

20130613-205622.jpg

20130613-205628.jpg

20130613-205635.jpg

20130613-205643.jpg

20130613-205651.jpg

20130613-205701.jpg

20130613-205717.jpg

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

just feeling a little nutty…

Feeling in the mood for a snack, I thought what better to do than whip up some roasted nuts!
Cashews, pecans and almonds were tossed with some canola oil, brown sugar, karo syrup, spicy chili powder, salt and minced rosemary. [You can play with how savory, spicy or sweet works for you]
Everything went onto a baking sheet and into the oven for twenty minutes [tossing once while cooking].
Once cooled [ok hard to do] it was time to enjoy!

at a low simmer…
-R

20130201-121809.jpg

20130201-121815.jpg

20130201-121822.jpg

20130201-121828.jpg

20130201-121834.jpg

20130201-121900.jpg

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

it’s hip to be square, well in this case rectangle!!

Tonight I decided to make a sicilian-style pizza, rather than my usual everyday round pie… I picked up some creamy, slightly salty fresh mozz from the Italian market I frequent, clipped some vibrant green basil from my garden, grated some pecorino and defrosted some homemade sauce.
Into the oven for twenty-five minutes and a warm bubbly piece of perfection was born… waiting for this to cool off enough to handle was not on the agenda… a hefty square slice was dug out and onto the place it went for its magazine cover shoot!
The crust was soft and airy, with hints of rosemary and garlic infused gently throughout… the sauce blanketed the crust evenly and just enough to hold the fresh mozz and basil leaves in place. The fresh mozz stretched seductively with each breathy bite… there was not a crumb to be found on our plates, and who needed a napkin… our fingers were sucked clean!
This meal was not for the faint of heart!

at a low simmer…

-R

20120821-211445.jpg

20120821-211501.jpg

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

lickin’ my chops…

Lamb chops, sautéed spicy eggplant and a radicchio salad topped with shattered Parmesan crisps… YUP that was dinner!
The lamb chops were marinated overnight in garlic, lemon zest/juice, crushed red pepper and minced rosemary. They were tossed onto the indoor grill thanks to the rumbling of thunder and bolts of lightning fluttering in the air. Still perfectly cooked and absolutely delightful, succulent and full of flavor!
For the eggplant… they were diced and then sautéed in garlic, olive oil and rosemary. This brought out the sweet flavors and helped make the eggplant extra special…
The radicchio helped cleanse off our palates and offer a lovely balance between the rich lamb and slight bite from the eggplant.
What a wonderful meal to start of the week!!

at a low simmer…
-R

20120723-205945.jpg

20120723-205954.jpg

20120723-210007.jpg

20120723-210022.jpg

20120723-210030.jpg

20120723-210039.jpg

20120723-210047.jpg

20120723-210105.jpg

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

some set of ‘balls’… meatballs that is!

Tonight was a small plates or tapas type of night… The main star on the menu were bite-sized lamb meatballs drizzled with olive oil. My meatballs were mixed with a variety of amazing flavors including garlic, onions, minced rosemary and of course salt! Each measured and rolled out equally, pan fried till browned and cooked through. Once cooked my little ‘balls’ got immediately plated, oiled up and it was time to eat…
The minced rosemary was the perfect compliment to cut through the lamb meat, while the garlic and onion added a lovely poke of interest.
I could have eaten every last piece, but then would have neglected my other little offerings, or maybe that was my plan all along [now there are leftovers… shhhhhh don’t tell]!!

at a low simmer…
-R

20120709-212657.jpg

20120709-212711.jpg

20120709-212723.jpg

20120709-212732.jpg

Tagged , , , , , , , , ,

finger[licking]… err ‘ling’ good

So tonight, to compliment grilled chicken breasts, I prepared roasted fingerling potatoes in a garlic and rosemary infused olive oil. The olive oil is super simple to create and extremely versatile. It can be used for dipping a hearty loaf of bread, a lovely finishing oil for roasted veggies and even tossed through a salad instead of using a heavy dressing!
I used an entire head of garlic, a few stems of fresh rosemary, a substantial dose of crushed red pepper and of course for everything to swim in… a good olive oil.
This time I minced the garlic and rosemary, added the remaining ingredients then onto the stovetop on a super low flame for everything to draw the flavors out… It simmered for almost an hour to ensure every flavor is pronounced and permeates the house!
Once the oil was ready, I tossed the roasted fingerlings, which I cut up, into a good pour of the oil, stirred them about and seasoned with salt.
The flavors were so amazing and it’s unbelievable how simple it is to make…

at a low simmer…
-R

20120626-210422.jpg

20120626-210432.jpg

20120626-210441.jpg

20120626-210532.jpg

20120626-210546.jpg

Tagged , , , , , ,

finger food!

After a craving for an appetizer that we had a few weeks ago, I decided that lamb chops would be a perfect romantic meal for two. Seasoned only with salt, these little guys were gently seared on the grill for about three minutes on each side. The outcome… beautiful grill marks and a perfect medium rare! As a dipping sauce, I prepped a whole grain mustard and rosemary blend with a little garlic, olive oil and salt.
Topped on a bed of spicy baby arugula with a drizzle of a deep finishing oil and it was time to dig in!
Meaty, fatty and just plain intoxicating with the mustard as a perfect compliment to cut through it all, yet pull everything together. Who are they kidding…eight is definitely NOT enough…

at a low simmer…
-R

20120430-210607.jpg

20120430-210617.jpg

20120430-210634.jpg

20120430-210654.jpg

20120430-210707.jpg

20120430-210715.jpg

20120430-210730.jpg

20120430-210743.jpg

20120430-210752.jpg

20120430-210806.jpg

Tagged , , , , , ,

some meat on your bones, or at least a skewer!!

After contemplating what to make for dinner, I decided on grilling some kabobs. Steak with red onion, and the other yellow squash with baby portobello mushrooms. After prepping a delicious marinade of minced garlic and rosemary, olive oil, red pepper, fresh squeezed lemon juice and salt I tossed everything together to coat. A few hours later it was time to skewer those bad boys! And as luck would have it… a lovely and unexpected rain storm decided to pass through… thanks a lot mother nature! Well thank goodness for having an indoor grill to use.
Skewer upon skewer, I placed them lovingly on the hot grill and cooked everything just right. The flavors were bursting and made me feel like it was a summer night dining out under the stars around the pool against candlelight… that reality, however, is only a few more weeks away!!!

at a low simmer…
-R

20120410-211501.jpg

20120410-211512.jpg

20120410-211518.jpg

Tagged , , , , , , , , , ,

this dinner didn’t ‘hang’ around too long…

For tonight’s dinner, I thought a nice thick hanger steak would be delicious! The marinade is simple, yet packs a serious flavor bump; all that is needed is olive oil, garlic, crushed red, rosemary and salt. [I also love to use this as a marinade for pork as well]. I let the steak marinate overnight or at least a few hours. Onto the grill… five minutes each side and another ten to rest and a perfect medium rare steak was gently fanned across some beautifully prepared asparagus.
For the asparagus, I tossed them around with some olive oil, salt and crushed red. Into the oven at 350* for about a half hour and the asparagus was tender, but still had a nice crispness when bitten.
Now onto thinking about tomorrow, but how can I, I’m still wanting more of tonights!

at a low simmer…
-R

20120221-212412.jpg

20120221-212429.jpg

20120221-212457.jpg

20120221-212507.jpg

Tagged , , , , , , , ,