Tag Archives: simmer

keep calm and c[u]rry on…

With a serious want for a wonderful Indian dish, but a lack of desire to go out for dinner on a Monday night… I decided to browse through some cookbooks and with what I had in the house, whip up a quick pork curry dish served with a coconut rice.
Green curry paste, sliced scallions and olive oil were the building blocks to what would soon be a delicious meal. After a quick sauté of the above, thinly sliced pork was tossed in and stirred around. Once the pork was no longer pink, in went some coconut milk, some shredded coconut, and water.
As soon as the whole lot was boiling, it all went down a notch, soybeans and sugar snap peas were added and it was time for a slow simmer to let everyone get to know each other.
After roughly twenty minutes, it was time to plate and surrender to this luxurious and flavor-laden dinner!

at a low simmer…





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the cure for a deep freeze!

With a bleak and blustery day upon us, there was no question as to what to have for dinner. After raiding both the pantry and crisper a menagerie of elements were strewn across my island.
After a quick dice of two onions, a fine mincing of some garlic cloves and a rough chop of a carrot they were banished to my cast iron pot to begin to sweat down. While my veg was cooking away, some leftover ham was sliced up to join everyone in the pot, along with some luxurious organic split peas.
Once everything was thoroughly combined, some homemade chicken stock, water and salt was swirled in and the entire ‘soon to be’ soup was set to simmer away until thick and creamy!
As soon as the soup was ready, it was ladled lovingly into bowls, drizzled with some chili oil and topped with crispy noodles rather than croutons.
This meaty, slightly spicy and satisfying meal hit the spot and warmed us right up!

at a low simmer…


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Something to spice up the night [or at least dinner]…

Tonight it was necessary for a quick dish to be thrown together, so what simpler to do than bucatini tossed in amatriciana sauce.
This super spicy [if you’re like me] bucatini hug is made of the simplest of ingredients, but the end result will have you dreaming about it while sleeping!
Everything started with a rendering of some diced pancetta; once browned and crisp, the pancetta was set aside in a bowl and the chopped onions and crushed red pepper were sweated away in the rendered fat. While the onions were getting their workout, I got mine by passing two cans of San Marzano tomatoes through a food mill. This pulpy purée if you will was added into the sautéed onions and crushed red pepper, some salt tossed in and set off to simmer for a while!
The dish came together beautifully with a quick, rough stir of the pasta, a hand of grated pecorino and a drizzling of finishing oil…
The heat factor was just enough to make your tonsils feel the heat, but not too much to make you sweat. Love having this dish recipe in my arsenal!

at a low simmer…








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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…




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dinner was [soup]erb!

With a wickedly bone chilling day to deal with, it seemed only appropriate to crank out a hearty pot of soup for dinner! Something to warm up the soul and fill up our bellies couldn’t be made quick enough…
I started by chopping up an onion, mincing some garlic and slicing some carrots. The veggies all were sautéed in a heavy pot with some olive oil until softened and the house smelled amazing. After sautéing the veggies, in went some sliced smoked turkey sausage until cooked through. Once the veggies and sausage were ready, in went the dried split peas, homemade chicken stock and water. A quick stir, then the lid went on and the soup simmered until completely cooked. To top off this luxurious soup… homemade croutons.
The first spoonful instantly warmed us up and made us forget the chilly, deep freeze that was rolling through our town!

at a low simmer…












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taking a ‘dip’ in pure deliciousness!

After realizing that I had a few eggs that would be passing their peak, I decided to make a vanilla bean dipping sauce and a batch of insatiable fried dough!
The dipping sauce was simple, one cup of cream and one of milk [brought to a simmer], into the simmering liquid went a vanilla bean that I split and scraped…
In a separate bowl went four egg yolks and one-fourth cups of sugar. This was whisked until a pale yellow color. The simmering liquid mixture was then slowly added into the egg mixture while constantly whisking.
Once the mixture was incorporated, it was back onto the heat and constantly stirred until slightly thickened. Off the heat a half teaspoon of bourbon was whisked in…
The mixture was set aside to cool until it met its fluffy and golden counterparts…
Dip… bite… dip… bite… this could have went on forever!

at a low simmer…



























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it’s a bit ‘chili’ in here…

So tonight I wanted something warm and hearty… something I don’t often venture into making… chili! This was not going to be a typical beef chili, but something with a slight edge to it.
I knew I had everything to whip up this stew-like concoction, so the mission began. I started by browning off hot and sweet bulk sausage. Once browned and gorgeous, into the pot went two spanish onions that I diced up. As soon as the onions became soft and a bit caramelized, in went a few cloves of garlic that I minced, along with some spicy green chilis! These all cooked together for a few minutes until the flavors started to marry.
After everyone was getting to know each other, in went cumin, ancho chili powder, cayenne pepper and salt [these are all to taste so go crazy or be gentle]… a quick stir to mix the spices and then one large can of crushed tomatoes and one large can of San Marzano tomatoes [these were puréed before I added them]. Another quick stir and as soon as the chili began to boil, then I dropped the heat to a simmer and put the lid on the pot. I let the chili cook for thirty-five minutes [twenty-five minutes into cooking I added a can of black beans…] Once cooking was finished, off the heat went in some chopped cilantro.
To plate up [or should I say bowl] this meal… some light and crisp tortillas, crème fraiche and extra sharp cheddar.
The flavors were intense… spicy, sweet, lemony and a touch acidic! This time two bowlfuls did just not satisfy…

at a low simmer…
















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spicing things up!

So tonight, after a long day, I craved something delicious, yet simple to prepare… I decided on a spicy chicken dish that I have made in the past and always enjoyed.
First things first… a solid prep of all necessary ingredients so my cooking is fun and not feeling like a chore! Diced onions, charred tomatillos and jalapeños, minced garlic, chicken thighs that I salted, some chicken stock, freshly squeezed lime juice/zest and a hit of white wine.
I browned the chicken and set it aside, next the onions got a workout and sweated like they have never sweated before… once the onions were softened, the garlic was tossed in to cook for a few. The chopped tomatillos and jalapeños were stirred in, along with some white wine. Once slightly reduced, in went the chicken stock and fresh lime juice and zest. A nice sprinkling of salt and a quick taste to be certain we took the correct turn at the ‘light’ and were headed in the right direction!
Once everything was A-OK, the chicken was nuzzled back in to the liquid, brought to a boil [then dropped to a simmer], covered and cooked for twenty-five minutes. After twenty-five minutes, the lid came off and cooked for another twenty until the sauce reduced a bit more.
A quick final taste for seasoning and it was time to plate this up…
Perfectly spicy, slightly zesty and full of all the wonderful flavors one would expect!

at a low simmer…


















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dishing it up!

So tonight I decided on a simple pasta dish for dinner…
To start this delightful meal, I sautéed some beautiful chicken sausages until nicely browned. Once these were cooked, I pulled them aside and in the same pan heated some olive oil, along with chopped garlic and crushed red pepper. After everything became fragrant, I added in a can of chickpeas that I had smashed up… this mixture simmered for a few minutes and then the sausage was added back in!
For the finale, I tossed this creamy concoction with some beautiful ribbed pasta and finished everything off with freshly grated pecorino and chopped parsley!
The flavors were fresh and vibrant, a touch spicy, but absolutely popping!
The only sad part would be that this left not much for leftovers… guess it will be a pb&j for my lunch tomorrow [not that I’m complaining]…

at a low simmer…









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my cure for the common cold…

What better way to nurse a lingering cold then with a homemade batch of chicken soup!
I diced up an onion, celery and carrots and tossed them all into a large pot! Everything was sautéed in some olive oil [along with salt to taste] until just the onions and celery were translucent and the carrots slightly softened… then I smashed the hell out of, and minced up some garlic and added that in as well to cook off some of the rawness…
Into the pot went roughly one quart of water and one quart of homemade chicken stock which was brought to a boil. Once boiling, in went some cooked chicken breast chunks, the heat was reduced to a simmer, the lid went on and the soup was then cooked for about a half hour…
After simmering down, it was off the heat and to the table [or in our case island]. Piping hot and full of get better goodness, this soup was sure to jump start the immune system and help us on the road to recovery!

at a low simmer…





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