Well this post isn’t really about Olive Oil, it’s really about the bottle housing the oil. You see the bottle is really a re-purposed tequila bottle that a very good friend of mine gave me as a gift. He did the exact thing (re-purposed) and I just fell in love with the idea of using a tequila bottle as an olive oil decanter. I mean just look at that bottle, it’s sexy! (What a brilliant idea I thought). Well here it is Robert Smith -No not formerly of The Cure. Cheers!
Sweet and savory and out of this world is how I can best describe this old world dish, with just the right amount of heat. It’s simply put, savory candy! I made this dish too, for thanks giving meal and had to once again recreate it for the blog and tonight’s dinner. It’s a slow cook for this dish in an slow oven, or cooked stove top for 45 minutes to an hour till soft and just tender. Lovely dish!
Wild rice pilaf with Uncle Ben’s Original medley and speck (strictly my own), is just one of those dishes that you never think to make unless it’s a special occasion or holiday. Well, going on that assumption, I think you’ll agree. At any rate, this is one that I made for Thanksgiving this year and thought to recreate it tonight for dinner. And yes! it was every bit as delicious as it was the first time. I think I’ll be making this dish a bit more often. Sauteed mushrooms were added to the Thanksgiving version instead of speck, but equally as delicious. It’s a keeper!
1 cup white rice (uncle Ben’s par boiled or other)
1/2 cup wild black rice (Japonica)
1 Knorr’s chicken bouillon cube
kosher salt to taste (1/2 tsp to start)
fresh cracked black pepper
1 small onion diced
1 celery stalk diced
1 small carrot diced
2 cloves garlic (optional)
2 sprigs fresh thyme
4 boiled water
First start by cutting up your vegetables and dicing as shown in the photo. This step will make the process of prepping quick, if you have all of your mis en place ready. In a medium cast iron pot or cocotte, add a couple of tbs of olive oil and 1 tbs of butter. Allow to melt and heat up without burning: about 1 minute. Add your mis: cut vegetables along with the herbs and a pinch of salt and pepper. Sautee for a few minutes till translucent and slight color (caramelized) on the onions and carrots. Add the bouillon cube by breaking up over the mis with your fingers. Add the rice (black and white). Mix with a rubber spatula or wooden spoon. Sautee for a few minutes till the rice is covered and nutty. Add the boiled water till the water is just over the rice, about 3/4 of an inch. Taste for seasoning and adjust if needed. Add fresh cracked pepper, and check for salt. Mix the rice gently! Allow the water to reduce on medium high heat till the water is almost evaporated but not entirely. Mix one more time and mound or pile the rice into the center of the pot to form a mound. Now cover and lower the heat and allow to cook covered for 12 minutes before checking. Uncover and mix once after 12-14 minutes and recover and continue to cook for an additional 10 minutes. If after 10 minutes the rice is uncooked, add an additional 3 or 4 tbs of water and recover and cook for an additional 10 minutes. The wild rice takes longer to cook than does the white rice. There will be a slight aldente bite to the rice once cooked, from the wild rice. Done! Serve with your favorite meat. Enjoy!
Who doesn’t love pasta, especially one made with a delicious and flavorful savory tomato sauce. Well, this sauce transforms any pasta to an exciting new level. When the weather is crappy out and you just need a comfort food to warm the heart and soul, this one is it in my book. A wonderful rich Bolognese tomato sauce from Bologna. This ragu Bolognese, can be served with your favorite pasta.
Freshly chopped herbs for compound butter on Thanks Giving day. These herbs include fresh Rosemary, Thyme, Tarragon, Marjoram, Parsley, Sage and Oregano. The herbs were combined in a small bowl with an organic butter, creating the most delicious butter for infusing flavor under the skin of the bird. There is nothing better than fresh herbs for roasting a turkey or any type of fowl.
Carribean style bread pudding, is a hodgepodge of several recipes I learned along the way, but this one is my own. It’s full of flavor and luscious coconut shavings and poached raisins and custard with a dash of coconut rum and a few extras. It is just delicious to say the least. Serve this warm with a homemade Créme Anglaise sauce. Recipe coming!
How can anything be better than a Créme Anglaise freshly made to go over your freshly baked carribean bread pudding?! I say nothing at all. I made this tonight literally just after 2 am, because I had to. That’s it, I just simply had to have something to pour over my just baked carribean style bread pudding. This one I will call Angel’s bread pudding. So good!
I had the chance to prepare dinner for a client tonight, as a hired private chef, and this desert was what called my attention as I perused the produce section earlier at the local market. I have been ogling the many variety of pears for several days and thus the seed to prepare a Pear Tarte Tatin, was planted. I just had to make this one. It was one of the most delicious deserts I have ever had, because of it amazing flavors and wonderful crust coupled with the fantastic caramel sauce that coated the pears and edge of the crust. This was so good indeed, that I have decided to pay this desert homage, and have a repeat performance on Thanks Giving Day. So this is most definitely, on the menu.
I made this soup tonight, for a client that I occasionally cook for. This is one of the most amazing little soups you can ever cook up. While the soup is small in ingredients, it more than makes up in bold flavor. It is smokey with a hint of sweetness, from the sauteed leeks and onion that goes into it.At any rate, I will be posting the recipes to follow my post and tie it all together. I’m on it! Cheers!
Goodness more goodness and then some, is the best way to describe this delicious strawberry jam. I made this jam tonight on a whim, knowing I had some left over strawberries in my freezer and had to use up leftover pancake batter from this mornings breakfast. Boy am I glad I did, because this jam is absolutely amazing. It is easy to prepare and takes no time to make. Why buy store bought jam when you can make your own in 20 minutes or less. This recipe is so worth the time it takes to make and your kids will thank you for it.