Tag Archives: Sunday

a good roasting!

With today being quite the dreary Sunday [both because it’s the day before the beginning of the week and also because it was gray outside], I decided to do as much cozying up as possible… couch, wine and movie]. To accomplish this feat, a simple roast chicken dinner seemed the easiest thing to come out of the kitchen!
Seasoned with some olive oil, freshly squeezed lemon juice and herbs de provence… this meaty bird was nestled into the oven for an hour and half to get its tan. During the last thirty minutes of cooking, our fragrant meal was treated to a splash of white wine to elevate the already flavorful treat! Once finished cooking, the chicken rested for a few minutes before getting plated and filling our bellies with satisfying warmth…
Till our next dining experience!

-R

/home/wpcom/public_html/wp-content/blogs.dir/db9/31002970/files/2015/01/img_4522.jpg

/home/wpcom/public_html/wp-content/blogs.dir/db9/31002970/files/2015/01/img_4523.jpg

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

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

crispy, juicy and HOT!!!

Sunday suppers seem to creep upon us quicker than ever, almost as quick as summer has passed by…
Tonight, an incredible classic dish needed to make an appearance on our table… classic fried chicken! This dish was a do-ahead however.
After breaking down the chicken into manageable pieces, they were brined overnight. Today they were dipped into a buttermilk concoction and then dusted in a flavorful, spicy flour mixture.
Cooked in a fragrant herb and garlic infused oil, these previously boring beauties turned into sultry goddesses.
Once golden and crisp [and of course cooked through], a tower of divine luxury was built on a plate then decorated and spritzed with wedges of lemon.
Each crunchy bite brought back memories of childhood when my mother would spend hours in the kitchen preparing the ultimate and perhaps most intoxicating fried chicken… she taught me well!

at a low simmer…
-R

20130825-203651.jpg

20130825-203722.jpg

20130825-203732.jpg

20130825-203745.jpg

20130825-203803.jpg

20130825-203847.jpg

20130825-203918.jpg

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

Stacked with flavor…

A long day, yielded the will to make a delicious eggplant parm supper! After making a trip to a fresh vegetable market and picking up some plump purple lovelies, it was time to head home and start the prep work for what would be a delightful supper…
Everything started by making a big pot of sauce; it was then off to slicing the eggplants and then dusting each in flour, dipping in egg and a quick coating in breadcrumbs and it was then time to start frying.
After all was crisp, it was time to build up and create the perfect marriage… a layer of sauce, then eggplant, some grated pecorino and mozz, basil and then repeated…
A quick bake in the oven and it was time to sit down, sip a glass of wine, slice into and then enjoy!

at a low simmer…
-R

20130728-202806.jpg

20130728-202812.jpg

20130728-202820.jpg

20130728-202825.jpg

20130728-202833.jpg

20130728-202840.jpg

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

Summer Sunday supper!!

With Sunday supper on my mind, and finally some sunny [yet über humid] weather upon us I felt the need to marinate some sexy flank steak and then toss onto the grill! To serve up alongside, a beautiful tossed salad with a homemade balsamic dressing and some beautiful grilled asparagus.
The salad was just a mix of crisp romaine, sliced roasted red peppers, a diced shallot and homemade stuffed mozz! As for the asparagus, just a toss in some homemade infused olive oil and salt.
Once grilled and rested, the steak and sides were ready to eat up and enjoy… thrilled that there is a bit of leftovers for some lunch tomorrow!!

at a low simmer…
-R

20130714-212530.jpg

20130714-212537.jpg

20130714-212544.jpg

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

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

20130519-190253.jpg

20130519-190300.jpg

20130519-190307.jpg

20130519-190320.jpg

20130519-190325.jpg

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

What the… *UCK!!

Sunday turned out to be chillier than I expected so thought it would be a perfect day to heat up the kitchen and our bellies with a full roasted duck. This task takes time and care; first the majestic duck needs to be fully dressed in salt and pepper, then poked multiple times on both sides with a sharp knife being careful to only prick the skin and not the meat. With the oven set at 300 degrees, the duck goes in for five hours… YES five hours! But remember, sometimes good things are worth the wait! Every hour on the hour, the duck is poked and turned on its belly until the full five hours have expired [also from the cooking process, you end up with quite a bit of duck fat that you can use to cook with]. This dish not only looks delish, but also tastes just as good.
As a side, I decided on roasted potatoes. For added flavor to the potatoes, I drained almost all of the duck fat and then added them to the bottom of the pan with a little salt to roast and absorb the yummy duck flavor!
To sweeten up the dish, warmed apricot preserves with some honey drizzled across the duck. Glistening, gorgeous and golden… this duck was destined for greatness!

at a low simmer…
-R

20130428-203237.jpg

20130428-203245.jpg

20130428-203250.jpg

20130428-203304.jpg

20130428-203326.jpg

20130428-203332.jpg

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

Sunday bake-off!!

So this Sunday turned into a baking marathon! Two fresh loaves of bread were being created; one sourdough loaf made using a sourdough culture that I started a little over a week ago [thanks to the constant guidance of a very close friend in the UK], a white loaf of bread that is rising as this post is typed and a rhubarb grunt which just came out of the oven…
The sourdough loaf will not be baked until tomorrow as it requires an overnight resting/rising period, but already is looking amazing! As for the white loaf, it requires a slow rise and then an additional rise before being baked. The ‘grunt’ takes practically no time to prep and a little over forty-minutes to bake-off! Full of wonderfully tart rhubarb, it’s just what we needed to end this amazing weekend…
What will be conjured up next!

at a low simmer…
-R

20130414-202441.jpg

20130414-202451.jpg

20130414-202457.jpg

20130414-202505.jpg

20130414-202512.jpg

20130414-202519.jpg

20130414-202528.jpg

20130414-202534.jpg

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

hands off my buns!

For a nod to the upcoming Easter holiday, I decided to whip up a batch of hot cross buns… these spicy orbs of golden delight take a bit of time to prepare, but the outcome is entirely worth the effort!
The standards for creating these little heartbreakers are flour, sugar, salt, some mixed spices [pumpkin pie spice works as well], yeast, butter, an egg, whole milk, water, raisins, currants, as well as lemon and orange zest!
Everything for the dough is combined in the mixer, minus the fruits and zests… After a good ten-twelve minutes of kneading in the mixer, the fruits and zests are added in until incorporated. Once combined, a layer of plastic wrap covers the dough and it’s off for a nap in a warm spot until the dough rises in volume…
The dough, once risen, is separated and rolled into mounds, then set aside to rise again. As soon as they have risen the second time, a cross is piped along the tops of each bun and it’s off to get baking!
As soon as the buns are golden, a quick brushing of a syrupy glaze is gently slathered over each to finish off these treasures!
Warm out of the oven with a spread of butter or preserves [or hell both] is the best way to enjoy… guaranteed these don’t make it until Sunday!

at a low simmer…
-R

20130329-233520.jpg

20130329-233534.jpg

20130329-233548.jpg

20130329-233639.jpg

20130329-233656.jpg

20130329-233711.jpg

20130329-233728.jpg

20130329-233740.jpg

20130329-233758.jpg

20130329-233830.jpg

20130329-233847.jpg

20130329-233908.jpg

20130329-233948.jpg

20130329-234000.jpg

20130329-234018.jpg

20130329-234044.jpg

20130329-234051.jpg

20130329-234107.jpg

20130329-234117.jpg

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

A quick check-in and update…

So here it is… a BIG ole’ apology to my followers here at The-Kitchen-Guru. I felt the need to make a quick post about the recent lack of entries this past week.
I came down with a pretty nasty bug on Sunday [hence the lacking St. Patrick’s Day post and feast]. Still on the mend, I am currently on a pretty restricted diet [tastes mostly like cardboard, however I have a feeling cardboard may actually be more appealing] so hopefully everyone can understand and meet me back here in the hopefully very near future… My goal is to be back up and cooking by next week!

Thank you all again for understanding, and your continued support!

from under the covers…
-R

Tagged , , , , , , , , ,