Tag Archives: rustic

Pie for a birthday dinner!

For a special day, a special dinner is required… so for this birthday dinner, a luxurious lobster pot pie was necessary!
Gorgeous chunks of succulent lobster meat were added to a creamy concoction of chicken stock, cognac, onion, fennel, corn, peas and parsley.
Nestled into a rustic, homemade and flaky crust, this beautiful delight was baked off for an hour until the crust was browned and the filling bubbly!
Once ready, a beautifully large helping of this gorgeous pie was served up with steam and all…

at a low simmer…
-R

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sometimes you feel like a nut…

After visiting one of my favorite places… out I came with this hearty beauty! Full of flavor and a touch of nuttiness. This rustic little gem paired perfectly with a crisp glass of white wine, red grapes, fig jam and a creamy, slightly pungent triple crème…

at a low simmer…
-R

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Hump day = YUM day!

Today was truly a ‘hump day’… lack of sleep made for a difficult day to push through. One thing that will never suffer… dinner!
So for tonight I decided to make a great oil and garlic pasta dish. For the sauce, my infamous [ok ok maybe in my, and everyone else who has ever eaten its opinion] oil and garlic is pretty simple, but I add different elements from your average dish to make it ultra special. The basics are oil, minced garlic, salt and crushed red pepper. Heated through until fragrant and the extra secret ingredients added… the sauce rests until ready to be combined with the pasta… Tonight’s pasta selection were gorgeous tagliatelle nests! Cooked in salty boiling water till just al dente, then tossed gently into the oil and garlic. To finish bringing everything together… some fresh grated pecorino romano and chopped parsley. In order to assure that no oil and garlic went to waste, some super rustic Italian bread to sop it up!

at a low simmer…
-R

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rustic breakfast for dinner…

Fried eggs rested on a puddle of creamy polenta. The polenta was simple and peasanty with rustic flair. Milk, heavy cream and water simmered and the corn meal was gently rained into the warm liquid and stirred vigorously with a whisk, then over to a wooden spoon. A pinch of salt, grated pecorino and a secret sweetness was added to elevate the flavors and create something spectacular!
The fried eggs were cooked gently in a melted butter [I know butter, not normally how I roll] and breadcrumb mixture dressed lovingly with fresh thyme. Thanks to the breadcrumbs, the eggs were given a beautiful crusty aspect, while the yolks warm and runny…
Creamy, hearty and warming… it’s as simple as that!

at a low simmer…
-R

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