Means I actually MADE DINNER tonight. Man it felt GOOD to cook something again. I know that sounds weird, but I had really missed getting creative in the kitchen.
I had a ham steak in the freezer from one of our local pork producers. I also had those cute baby sweet potatoes and fresh green beans that I bought on Friday. The spouse had gotten some pearl onions for beef stew, and I had two Roma tomatoes that I needed to use. There’s that cheapskate gene again! I scrubbed up a bunch of those little taters and popped them in a 400 degree oven. I peeled and halved the onions, dropping them in a skillet with some olive oil. While they browned, I diced up the two tomatoes, and then added them to the skillet. Finally, my green beans went in along with a splash of chicken stock and sea salt. I let them steam a bit, then uncovered to cook off some of the juice from the tomatoes. I ended up with a nice medley there, and the tomato pulp added to the caramelized onion made a nice coating on those crisp-tender green beans. The ham steak went into a grill pan just to get warmed up and get a few grill marks. With good protein, all I want to apply is simple seasonings and HEAT.
I ended up with ham that had crispy skin and charred grill marks, potatoes that were perfectly creamy and sweet without any kind of seasoning, and savory green beans seasoned with tomato and those pearl onions. Completely satisfying. It was so satisfying in fact, that I concentrated more on eating than in remembering to take a photo for the blog tonight.
I wanted dessert, and I had four pears in the fridge. I also had two half bottles of Moscato wine. I’d never poached pears before, but I was in the mood to be adventurous. So, I poured the wine into a saucepan, added some organic raw honey, candied ginger, lemon peel, a vanilla bean, and a teeny bit of simple syrup. I let that mixture come to a boil, and then a simmer while I peeled the pears. I left the stems on and cored them from the bottom and then dropped them into the simmering poaching liquid. It took 30 minutes or so before the pears were soft (but not mushy) and I pulled them from the liquid, standing them in a bowl. I then turned the heat up slightly and let the poaching liquid reduce to a syrup. Into the fridge it went until cool and thick. I drizzled that syrup all over one of those pears and OH MY HEAVEN was it good. The pear was sweet, the reduced wine syrup still had a nice light acidic bite to it and the ginger came singing through clearly while not overpowering.
Some nights it’s so so GOOD to just have a night off to play with my food.
On another note, one of my Facebook friends suggested a mini feature within the blog called “Hey Stacy, look what I made!” He sent me a photo of his dinner tonight, and MAN did it look good. So I think I’d LOVE that. Since sometimes I end up eating instead of taking pictures, you all can send me photos of what YOU make for dinner.
So what have YOU made lately? Post here, or hit me up on Facebook. I’d love to know what’s cooking in YOUR kitchen!