Tag Archives: slices

Sunday never tasted so good!

It’s been a while since we’ve had a proper Sunday supper… With snow on the ground and the perfect winter chill in the air, I thought something braised was the key!
Everything started by generously salting a bone-in pork butt and then browning it in some extra virgin. As soon as the pork was browned on all sides, I set it aside and in went sliced onions and celery until softened and fragrant. Once close to transparent, in went a good handful of minced garlic, bay leaves, fresh thyme, along with a big drink of Saba and homemade stock to let the pork swim in.
The lid to my cast iron pot went on and it was off to bake in the oven at 375 for two hours, which felt like days, as the scent of sweet, acidic goodness wafted throughout the entire.
To serve, slices of the pork were dazzled by the grape-like, onion syrup. Each bite was like cutting through butter and made it terribly difficult to not sop every morsel with some crusty bread! The few leftovers remaining are going to make a killer lunch sandwich tomorrow.

at a low simmer…
-R

20140216-191739.jpg

20140216-191749.jpg

20140216-191803.jpg

20140216-191824.jpg

20140216-191834.jpg

20140216-191843.jpg

20140216-191851.jpg

20140216-191900.jpg

20140216-191908.jpg

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

refreshing dinner on a hot day…

With this oppressive heatwave still upon us, there was no way I was turning on the range or even the grill for that matter! Instead I thought it best to make some fresh pesto and have a refreshing sandwich night full of yummy things.
After making the pesto, it was time to assemble these pockets of delight… A healthy spread of the pesto adorned the lightly toasted ciabatta, followed by some spicy arugula, slices of fresh mozz and of course some phenomenal prosciutto di parma!
With the lid closing down snuggly and making this vessel ready for the feeding, there was not much more to do than succumb to it’s will…
A slight bite from the arugula, saltiness from the prosciutto, creamy from the fresh mozz and just an overall freshness from the pesto made this sandwich the perfect compliment to an über hot July evening!

at a low simmer…
-R

20130718-210643.jpg

20130718-210651.jpg

20130718-210702.jpg

20130718-210707.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 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

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 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

B-L-Totally Awesome!

So this past holiday weekend was a full-on baking extravaganza, chock full of bread loaves, buns and crumbles… The loaves and buns were whipped up using one of my favorite British cookbooks.
Since there was an abundance of homemade Sherston loaves in the house, I decided to slice up some heavenly chunks and do classic BLT’s for dinner!
After toasting up these lovely slices, a smear of mayo acted as the glue for building up these hearty sandwiches! Thick rings of juicy red tomatoes, crisp and cool leaves of romaine, along with salty, applewood smoked bacon brought this masterpiece together…
The juicy tomatoes oozed their gorgeous, sweet nectar and dripped down my lips as I savored each and every bite! Since one sandwich disappeared so suddenly, I am not embarrassed to say that an additional BLT made its way onto my plate and then into my belly…

at a low simmer…
-R

20130401-210425.jpg

20130401-210442.jpg

20130401-210451.jpg

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