Let's Talk About Breakfast

I have an intimate relationship with breakfast. Check out my newest affair. Two eggs fried sunny side up with hot sauce and goat cheese accompanied by sides of prosciutto, green onions, and toast.  The side of green onion is a tribute to my mother. Mother knows best so I am sure to abide.  The green onion provides a delicate onion flavor and its sweetness compliments the saltiness of the prosciutto beautifully. That combined with the creaminess of the eggs and crunchy toast... yum! Nothing like starting your day with a foodgasmic moment.       

Lamb Ragout

I saw this method of making ragout on No Reservations. Anthony Bourdain was in Naples, Italy. This recipe is inspired by an Italian grandmother I don’t even know... but that’s all you need to know. Who other than an Italian grandmother is better suited to teach ragout?

Ragout is meat braised in tomato sauce over low heat for a long time. This recipe is definitely a time commitment but your commitment will be rewarded, I promise. I love lamb so lamb shanks are my meat of choice for this dish. Feel free to substitute with your favorite meat, but whatever you choose, make sure you chose a cut on the bone. Bone = flavor.

The Finished Product:

 

Food:

2 Lamb shanks, 28 oz can of whole tomatoes, garlic, olive oil, parmesan cheese, herbs (pick two: oregano, sage, rosemary, or thyme), salt, pepper, & pasta.

Prep & Cook:

Pre-heat a large pot over medium-high heat and add enough olive oil to fully coat the bottom. In the mean time salt and pepper the lamb shanks. First step of this recipe is to brown the meat. This is an easy process as long as you apply the proper technique. There are two key steps to follow. 1. You have to start with a sizzling hot pot. 2. Once you place the meat in the pot, don’t mess with it. Leave the meat alone to brown. You will know when it is ready to turn when it no longer sticks to the bottom of the pot. Brown the meat on all sides. This process should take about 10-12 minutes. The meat should look like this at the end of this step:

While the meat is browning puree the canned tomatoes in a blender to a smooth consistency. Add the tomatoes, garlic & herbs over the meat once all sides are browned.

 

I listed four herbs I think play nicely with the heartiness of the meat and sweetness of the tomatoes but you do not need all four. I say choose your two favorite. You should have enough tomatoes to submerge the meat. If you are a little short, add some water. Season with salt and pepper but be mindful of the sodium lever of the canned tomatoes. Adjust the salt level accordingly. Bring everything to a boil and reduce down to a low simmer. You want to cook over very low heat, with the lid a-jar, for about two hours, stirring occasionally. The tomatoes should reduce by half and reach a thick consistency at the end of the two hours.

Remove the meat from the sauce. At this point the meat should be so tender it almost falls off the bone.

 

Cooking the pasta and finishing the dish:    

Bring water to a boil and add a liberal amount of salt. You want the pasta cooking water to taste like the ocean. This is your only chance to season the pasta. Once the pasta is slightly under al dente, drain it and add it to the tomato sauce to finish cooking the pasta for the final 2 minutes. You want the pasta to go directly from the water to the sauce so that the sauce can cling to the starches of the pasta.

Service:

You can either cut the meat into pieces and add it to the saucy pasta or serve it separately. Finish the dish with parmesan cheese.

The lamb imparts a magical flavor to the tomato sauce. This is such a hearty dish and you definitely want to enjoy it with a glass of red wine.  I served this at one of my parties and I was told it was the best pasta they ever tasted…. What a compliment!!

September 11, 2011

As I reside in limbo between Boston and New York, I have a newfound appreciation for my home town of Wareham. I’ve rarely noticed Wareham's serenity but that’s probably because I was too busy living in a state of ignorant adolescents or corporate chaos.

As a working accounting professional, my days became as repetitive as a ticking grandfather clock and I found myself in a chronic state of emptiness. As contradicting as this will sound, it was also a fast paced phenomenon and my youth was flashing before my eyes. I had to slow it down or at least change it up.

How could I do this? Do I need a new job, a new apartment, a man? The thought of needing a man to make me feel alive goes against everything I’ve built for my life. I’m a single lady and my happiness is up to me. So what’s left? A new accounting job and/or apartment? Could that help?  Maybe… I began searching but was left emptier than when I began. Then it became so simple. Look inside. Food. Clarity. Happiness. There it was and here I am. It took three years to get here but I am eternally grateful to be here. 

 

Ironically enough, here is where I began. Wareham! …at least for the next few weeks.  This time I’m taking advantage of every spark of beauty this town has to offer, before I leave it again.  

Wareham, Massachusetts is a beach town. Early September is one of my favorite beach times of the year. I am absolutely a beach girl so naturally, I migrate to the water.

 It's a beautiful morning.

 

Clearly, many thoughts went through my mind as I spent a morning reflecting by the ocean. I am thankful to be alive. Today is the 10^th anniversary of September 11, 2001. A day that will forever be ingrained in our hearts as the day America chose life over death. United we rose above the terror and looked to the future of our country and our people. I dedicate this post to USA because it has given me the opportunity to be free and pursue happiness, to do with my life as I chose. Thank you to all the past, present, and future citizens who refuse to stand for anything less.

A Satiation of Flavors

September has arrived and brought the delightfully crisp New England air upon us. I love this time of year. Being outside is a joy and I’m motivated to explore what’s around me. Today I want to follow the Italian food methodology of using ingredients grown locally. My friend Ashley and I start our day right with individual garden veggie frittatas. 

 

 

Sometimes improvising leads to brilliance. We did not have the right size pan to make a frittata for two people so we used a large muffin tin to create individual servings. I prefer this method over using a pan because they cook better, faster, and look beautiful. Frittatas are easy. Mix together eggs and a touch of milk and add in whatever spices you prefer! Ashley and I chose cumin, cayenne, paprika, and salt and pepper. Add your favorite chopped veggies, herbs, and cheese and spoon into the muffin tins (make sure to non-stick spray it first). Cook in a 350 degree oven for 15-20 minutes until they have set up but are not fully cooked through. Top off with chopped tomatoes and cheese and place under broiler for a few minutes until the cheese is bubbly and frittatas are cooked through.  Take a bite of this delightful little package and be welcomed by the warmth of the spices, the crunch of the veggies and the gooeyness of the melted cheese.

With full stomachs and happy faces, we headed outdoors!

There is always something to see in Harvard Square. While searching for Pinkberry, we discovered this gem. Rambling Dan!

One man’s trash is certainly another man’s treasure and with his eclectic smorgasbord of musical instruments, he put a smile on every pedestrian’s face. We gladly gave him a few of our American dollars. Ramble on Dan!

The search for Pinkberry was so worth it once we dove into that luscious chocolate frozen yogurt.

We worked up an appetite while walking around the Charles River and decided on our menu for the evening: bruschetta with roasted tomatoes and calamari in chimichurri sauce. We headed to the farmers market and purchased some tomatoes, goat cheese, and a baguette.

The tomatoes are roasted in the oven with olive oil, salt and pepper.

The fate of these juicy roasted tomatoes is atop a baguette with goat cheese, caramelized onions and basil. Top off with a healthy drizzle of balsamic reduction and voila:

Next on the menu: calamari in chimichurri sauce:

 

Chimichurri is a sauce of herbs, garlic, lemon zest & olive oil. Sauté the calamari and toss with the chimichurri.

We were dying to dive into this plate. It took all our inner strength to pause for a few moments for the photography.

And when we indulged…

FOODGASMIC!

Something magical happens to your taste buds from the combination of the sweet balsamic reduction, juicy roasted tomatoes, and creamy goat cheese; all atop a crunchy piece of toasted bread.

Ashley, I am so happy I got to experience this with you and there’s never a dull moment!

She had her eye on that one for a while.

Only way to finish the night:

…and I’m a happy girl.