Tag Archives: seasoning

love in every bite…

With Valentine’s Day being on a Saturday this year, it was perfect to do something a bit different from years past… This meant making the entire experience a dual effort!
The day started by preparing our chocolatey dessert. Chocolate bowls were made, a chocolate sponge cake baked off, black cherries steeped in a sugary sauce and a creamy whipped topping all ready to be consumed later in the evening by the fireplace!
Our dinner was simple yet delicious; filet of beef wellingtons! It began by seasoning and searing the filets. Then red onions were sautéed in some luxurious European butter and cognac. This was then puréed into a slightly chunky ‘paste’. Each filet was then given a spread of dijon mustard, a nice dollop of the red onion paste, placed onto puff pastry and then covered over with a top layer of pastry. A brush of egg wash, tiny slit in the top and it was off to the oven for twenty-five minutes… When the wellingtons finally emerged, they were golden, puffy and full of lush flavors!
The day, as well as cooking/baking went off without a hitch… a day of romance, wonderful eats, champagne, snow and a fireplace! What more could we have wished for?

-R

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A warming Sunday supper!

So on this rainy and cold Sunday, I felt the desire to whip up something hearty and as expected… delicious!
Bangers and mash, something near and dear to my heart [as is my shepherd’s pie] seemed to be the perfect dish to make. So it was off to the market, were I picked up some girthy [would make anyone blush and take a second look] bangers! The name alone says it all…
Once home a quick prick [no pun intended] and it was time to brown these gorgeous, plump delights. As soon as they were browned, the bangers were set aside, while I sautéed some onions for a luxurious gravy to cascade over the finished dish. To the onions, a few tablespoons of flour and some chicken stock to slightly thicken the whole idea.
The bangers were added back to the onion gravy and simmered until fully cooked! While the bangers were getting to know their saucy counterpart, I was also in the process of making some of my kick-ass mashed p’s…
After a quick QC of the mash and gravy for seasoning, it was time to plate and basically inhale! Each mouthful made you want to shove another banger, dripping with that onion gravy and creamy mash, into your mouth… however we all need to practice some restraint at times! Ok maybe restraint didn’t happen during this meal…

at a low simmer…
-R

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green soup and ham…

Since I’m still taking it easy when it comes to food, I decided that a nice homemade split pea soup was the perfect meal.
After rinsing off some vibrant split peas, I cut up one onion and two cloves of garlic. The onion and garlic were sautéed in some olive oil until softened. Once softened, in went one quart of water, along with one quart of chicken broth, a bouillon cube and of course the stars of the dish… the split peas.
The soup was brought to a boil and then set to a simmer until the split peas began to open and thicken the soup. After tasting for seasoning, in went some cooked ham for an added smokey flavor and then it was time to plate, rather bowl up this warming goodness!
To top off this soup, homemade croutons made with some Italian bread, olive oil and a touch of sea salt.
The soup warmed us up on this chilly night, while soothing our tummies and giving us the nutrition we needed!

at a low simmer…
-R

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under the sea…

Tonight I ventured out of my comfort zone regarding dinner… I am quite adventurous in regards to trying different [sometimes strange] dishes, but one of the areas I am skeptical to delve into is seafood [shellfish is another story]…
I have never been a huge fan, but try once in a blue moon to incorporate these savages of the sea into our meals, and today was the day!
After picking up a beautiful piece of swordfish, it was now the decision of what the hell to do with it… first things first, a seasoning of s&p on each side. While the seasoning penetrated the swordfish, I diced up an onion, fennel and minced some garlic. Once everything was softened, a can of plum tomatoes went into the pan and received quite some destruction! The sauce was coming together, but in many of my dishes some wine needed to make an appearance, along with some chicken stock. As everything started to really get to know each other, a quick taste happened, an extra dash of salt came into play and lastly some briny capers joined in the fun. The chunky sauce now was told to play the waiting game.
Now the swordfish, after sitting aside, was gently placed into a screaming hot cast iron skillet and cooked for roughly four minutes on each side. The center was becoming a beautiful white color and the exterior a gorgeous brown…
As soon as cooked through, it was time to plate and then enjoy! The swordfish was rested high atop the beautiful sauce, garnished with a sprinkle of fresh lemon juice and a hint of lemon zest.
The flavors were incredible and brought everything on the dish to life. Slightly salty from the capers, sweet from the fennel and onion, meaty from the swordfish, while a bit of zip from the fresh lemon… could we be converted?

at a low simmer…
-R

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