Tag Archives: softened

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

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cinco of my own…

This cinco de mayo was just for UNO… with an under-the-weather other half, two meals were prepared… one for me and one him!
In typical fashion for cinco de mayo, what better to do than whip up something for this festive occasion. The thought of chicken fajitas topped with some homemade guacamole came to mind!
I started sautéing an onion and poblano peppers until slightly softened, but still crisp [which I then set aside]. In this same pan, I pan-fried some marinated chicken that I sliced into strips. Once cooked through, I added back in the onion and peppers, along with some black beans and gave a quick toss!
A healthy heaping of the chicken mixture went into a warmed flour tortilla, as well as some grated monterey jack cheese and guac…
To enjoy this beautiful dinner and bring everything together, a squeeze of fresh lime juice. The lime juice gave a citrusy freshness that paired perfectly with the crisp, slightly spicy poblanos and deliciously seasoned chicken…
So happy I have some leftovers for lunch tomorrow!!

at a low simmer…
-R

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smells like a sausage and pepper stand here!

Following a trip to the market for some of life’s essentials, I ripped into the produce aisle, as well as the meat department…
While at the meat counter, I picked up some well-endowed chicken sausages… thinking to myself chicken sausage with peppers and onions would be a great Monday night meal! From the meat department, I made a dash to produce and looked for the perfect peppers to pair this meal up with, and decided on some beautiful cubanelle peppers.
As soon as I made my way back home, it was prep time; slicing up an onion and the peppers, and mincing up some garlic. The prep-work was now complete and it was time to toss the chicken sausages into the sauté pan to get browned, crusty and even more delicious! Once browned, the chicken sausages were set aside, while the veg were added into the pan and cooked in all the lovely crispy bits leftover from the chicken sausages until fragrant and softened! For even more flavor bumps, a healthy dash of white wine and some salt got to play a part in this whole production…
As soon as the wine was reduced, the chicken sausages were added back into the mix with all the flavors and before we knew it, it was time to eat!
Couldn’t decide whether to pile everything high in between some freshly baked bread or just dig in from the plate, but the bread obviously won our hearts!

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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nothing wasted…

So after playing around with what would be for dinner, I realized that I had some lonely grape tomatoes sitting out just waiting to release their juicy goodness! What better to do with them, but make a quick, but flavorful sauce to toss with some pasta…
I simply sautéed the tomatoes in some olive oil until they softened, wrinkled and began to let out their sweet juices. Once those juices started flowing, in went some minced garlic and a touch of super rich balsamic vinegar! As soon as the sauce began to reduce and dash of salt went in, a quick stir and then of course… a taste!
Sweet, salty, slightly acidic and full of that perfect punch. Tossed with some beautiful, ribboned pasta and it was time to experience sensuality…

at a low simmer…
-R

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latke love…

So to join in on the holiday festivities of some friends, I decided to create a light meal of latkes and homemade applesauce.
The latkes were a combination of potatoes [grated in the food processor], salt, freshly ground pepper, eggs and flour. These needed to be seasoned appropriately to make sure they didn’t taste like cardboard. Everything was combined by hand and then spooned into a hot, non-stick pan with butter. Each latke was cooked until browned and then flipped until the other side was also browned. Total cooking time was roughly five minutes per side… Once browned, the latkes were placed into the oven on a low temp to keep warm.
For the applesauce, I used four Honeycrisp apples that I peeled and cored. Into a cast iron pot they went, along with four tablespoons of butter, 1/4 cup of brown sugar, a pinch of salt, some freshly squeezed lemon juice and orange juice, a secret spice [sorry can’t tell you that, but you can add some cinnamon] and a teaspoon of vanilla… The pot went into the oven covered for about an hour and a half until the apples were softened and could be easily mashed…
After everything was said and done, it was time to sit down and enjoy! This special meal was well received…

at a low simmer…
-R

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