Tag Archives: thyme

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

a raving roast!!

With the warmer weather quickly approaching, I decided it best to get my oven related cooking out of the way since soon enough I will be doing less of it…
So to satisfy this method, I thought a succulent roast beef served on top of creamy, garlicky yukon gold mash! This luxurious dish began with a heavy salt of the roast and a quick roll in some flour. A light spanking of my meat to remove the excess flour and it was into a searing hot cast iron pot with some olive oil to brown!
Once browned, my hunk of meat was set aside while I tossed in sliced onions and baby portobello mushrooms to sweat down and gather all of that salty, meaty flavor…
The meat was returned to the pot and was given a heavy drink of pinot noir, along with a quart of chicken stock, a bundle of thyme and two bay leaves… As soon as everything came to a boil, the lid was popped on and the pot shot into a 325 degree oven for a long nap [three hours to be precise]… The end result… a buttery, fork tender roast in a seductive sauce!
Who knows perhaps this will be made again during the summer months; it’s just that good!

at a low simmer…
-R

20130430-202935.jpg

20130430-202941.jpg

20130430-202949.jpg

20130430-202954.jpg

20130430-203000.jpg

20130430-203009.jpg

20130430-203040.jpg

20130430-203111.jpg

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

meat and potatoes…

So what better way to warm up on a chilly night than with a hearty bowl of beef stew piled high atop creamy and oh so delicious yukon gold mashed potatoes!
I started by browning the meat [tossed with flour and seasoned with salt]… once browned the meat was set aside and some new olive oil went down into the pot! Then in went six carrots and celery, along with four leeks that I chopped up. Some more salt and a bunch of stirring helped soften the veggies and also scrape off the yummy goodness that formed on the bottom of the pot! After the veggies were smelling amazing, in went some chopped garlic [go crazy] and a can of tomato paste… some additional stirring ensued until the paste almost melted away and just offered a beautiful richness in the pot!
Next came one of my favorites… two bottles of Guinness [stirred and reduced]. Once reduced, the meat went back into the pot and was covered with a quart of chicken stock, four bay leaves and a bundle of thyme!
Brought to a boil and reduced to a simmer, this lovely concoction cooked away for a little over an hour…
The last thing to do?? Plate over some velvety yukon gold mashed potatoes and enjoy like ravaged beasts!

at a low simmer…
-R

20121216-212317.jpg

20121216-212327.jpg

20121216-212335.jpg

20121216-212343.jpg

20121216-212350.jpg

20121216-212402.jpg

20121216-212414.jpg

20121216-212426.jpg

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

tonight the bird ruled this roost!

So for one of our first fall feasts, I decided what better way to dine than with a roasted farm fresh chicken!
After slicing up some carrots, onions and fennel, I gingerly rested them in the bottom of the baking dish. On top of this veggie pillow went our beautiful chicken which I seasoned generously with salt, rubbed some low calorie butter on, squeezed fresh lemon juice around and sprinkled some flecks of fresh thyme across… for a bit of added browning encouragement I drizzled some olive oil on the exterior skin!
In the cavity went the whole lemon that I squeezed around the chicken and veggies, as well as a bundle of fresh thyme. Into the oven for roughly an hour and a half, then a quick after cooking rest and it was time to eat up!
Served alongside some velvety yukon gold mash, this meal reminded me of how much I enjoy the wondrous cooking we can all experience when fall hits, there is a slight chill in the air and our Sundays are just filled with relaxation…

at a low simmer…
-R

20120930-200112.jpg

20120930-200121.jpg

20120930-200129.jpg

20120930-200143.jpg

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

you say tomato… I say soup!

So yesterday was the weekly CSA basket pick-up… once I got mine and saw the abundance of tomatoes in it the decision was simple… roasted garlic tomato soup!
First I chopped the tomatoes up and smashed a few garlic cloves… everything then was tossed with olive oil, fresh pepper and some salt. Into the oven for a little over an hour on a low temp helped extract the sweetness of the tomatoes and provide a toasty element, while turning the garlic into something, well magical!
Once roasted, it was into the food processor and pulsed, pulsed, pulsed… then into a cast iron pot, along with some homemade stock to help thin out this story, a thyme bundle and then set to simmer for a bit.
After its bath, it was into a bowl, garnished with some rich finishing oil and a sultry dollop of creme fraiche… ahhh heavenly!!
Even though the temps were warm and the humidity up, there was no better way to enjoy those gorgeous, tasty and colorful gems! Now to wonder what next weeks basket will offer…

at a low simmer…

-R

20120905-220023.jpg

20120905-220030.jpg

20120905-220037.jpg

20120905-220044.jpg

20120905-220052.jpg

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

rustic breakfast for dinner…

Fried eggs rested on a puddle of creamy polenta. The polenta was simple and peasanty with rustic flair. Milk, heavy cream and water simmered and the corn meal was gently rained into the warm liquid and stirred vigorously with a whisk, then over to a wooden spoon. A pinch of salt, grated pecorino and a secret sweetness was added to elevate the flavors and create something spectacular!
The fried eggs were cooked gently in a melted butter [I know butter, not normally how I roll] and breadcrumb mixture dressed lovingly with fresh thyme. Thanks to the breadcrumbs, the eggs were given a beautiful crusty aspect, while the yolks warm and runny…
Creamy, hearty and warming… it’s as simple as that!

at a low simmer…
-R

20120522-210808.jpg

20120522-210819.jpg

20120522-210824.jpg

20120522-210831.jpg

20120522-210844.jpg

20120522-210851.jpg

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

uovo con salsa…

Tonight was a nod to some old school home cooking from a Sicilian mothers kitchen! Homemade sauce [with my own perfected secret and special twist to it], fresh farm eggs cracked gently into the sauce, a generous sprinkle of freshly grated parmesan and fresh thyme… into the oven for eight to ten minutes and voila!
The eggs still slightly runny offered a creaminess, while the sauce created a wonderful counter balance. To sop up the delicious goodness… a beautiful loaf of Italian bread gently warmed and sliced thickly!
Comforting and homey… that says it all.

at a low simmer…
-R

20120418-211954.jpg

20120418-212001.jpg

20120418-212009.jpg

20120418-212020.jpg

20120418-212026.jpg

20120418-212034.jpg

20120418-212043.jpg

20120418-212053.jpg

Tagged , , , , ,

Piggin’ out!

Finally after a full day of waiting, my dry rubbed pork roast was ready for its close-up! Yesterday, I made a dry rub of dry mustard, rosemary, garlic, salt, crushed red pepper and brown sugar. I rubbed my meat on both sides and gave it a sleeping pill till today…
So today I sautéed sliced fennel and onion, chopped celery and garlic. Once everything was softened, I added my braising liquids… organic apple juice, apple cider vinegar and some white wine. I brought everything to a low simmer and then added a thyme bundle, some bay leaves and of course the dry rubbed pork roasts. I nestled the pork roasts into the liquid, put a lid on the dutch oven and into the oven at 300* for between four and a half and five hours. I checked periodically for liquid and the last thirty minutes I uncovered to brown the top of the pork roasts.
Snugged on top of a fresh potato pancake and dinner was served… no knife needed with this meal! The pork literally fell apart as you plucked a piece with the fork. The tang from the vinegar and sweetness from the apple juice really offered a wonderful balance to the spice from the mustardy dry rub.
Wow I was so excited to try this after pulling out of the oven, that I unfortunately forgot to snap a picture, but hopefully everyone was able to visualize!

at a low simmer…
-R

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