Published by mel on September 1, 2009 in recipe and sides & bites.
You know those days when you invite people over for dinner, but you also decide to go to the grocery store, kayak, deep clean your house, and make a 3-course meal from scratch all in the same day? No? You’re not insane? Well, apparently I am since this is exactly how I spent my Saturday. Rushing from Whole Foods to the beach, then back home to clean and make ceviche, chile-braised short ribs and polenta.
So, when the guests arrived and I started pouring watermelon mojitos, I put out Rosemary Fried Almonds because I didn’t have the time or energy to make anything more complicated, and because they’re delicious. Fried almonds are also called Marcona almonds and are served at Tapas bars far and wide. They usually cost way too much money and are easier to make at home, not to mention more tasty when they’re fresh. They’re a toasty, salty and crunchy snack that goes well with cold cocktails and beer. A simple hors d’oeuvre (can this word be singular? Somebody help me out here…), but a delicious one.
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Published by mel on February 27, 2009 in entree and recipe.
On this busy, busy week I’m experimenting with new ways to get dinner on the table faster. Or in this case, lunch into my lunchbox in record time. This beef stew went from fridge to photograph in 45 minutes. Including vegetable washing and chopping. One of the many reasons I love my pressure cooker. That and I never, ever remember to soak beans.
I used the pressure cooker because I wanted my stew fast, but this recipe would be equally good cooked in a dutch oven with a little more time. Either way, it’s a simple hearty stew made with flank steak, potatoes, carrots, celery, leeks, garlic, rosemary and wine. Simply season and brown the meat, add the remaining ingredients and walk away. Twenty minutes in the pressure cooker (or 1 hour in dutch oven), and you’ve got a hearty, flavorful and healthy meal.
I’m really not a fan of too many kitchen gadgets, but if you’re thinking about investing in a pressure cooker, I’d highly recommend it. I love the idea of putting everything into a pot and walking away. I also love throwing dried beans, a ham hock, onions and dried chipotle peppers into the cooker for 45 minutes for some of the tastiest beans around.
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Published by mel on January 28, 2009 in entree and recipe.
I know most people associate prunes with rather unfortunate circumstances, but that’s not really fair to the poor prune. When used in savory recipes, they add a juicy sweetness that’s particularly good with roasted meats. My grandmother used to make the most succulent roast chicken with prunes that was beloved by the entire family. (In fact, I think I’ll post that recipe soon. Mmm…)
While your meat roasts, the prunes caramelize and dissolve, making a deliciously sticky sauce for whatever else is sharing the pot. This recipe is best for its simplicity. Just sear a seasoned pork loin, add prunes, rosemary, red wine and smoked paprika, cover and let simmer for about 45 minutes. The result is sweet and smoky with a little rosemary flavor. Perfect for slathering on top of your pork roast.
As a bonus this dish makes your house smell absolutely delicious. So delicious, your neighbors will be jealous (and hungry). Make sure you’ve got enough for leftover sandwiches — crazy delicious!
Related: Guava & Prune Stuffed Pork Shoulder
Continue reading ‘Pork Roast with Prunes, Rosemary & Wine’
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