rosemary | strawberryplum

Slow Roasted Pork Shoulder with Pickled Red Onion

October 18, 2013 | posted by Sarah | 8 Comments

Every season, it seems you get 1 magical day that’s the epitome of the particular season; a day you get to do exactly what you want, everything goes as planned, and things are just…right. For me, that day came last Sunday and this pork roast had plenty to do with it.

So what makes a perfect fall day? For me, I’d say crunching leaves while taking a meandering walk, stopping off for an impromtu cappuccino, fussing over dinner preparations, and enjoying a meal in good company. I hope whatever you’re up to this weekend, you get to do one or more of these activities. And if it’s dinner you choose, I am here to help!

It might not be much to look at, but I’m convinced slow roasted pork shoulder is one of life’s greatest pleasures. This one was particularly good, rubbed with rosemary and fennel, basted with apple cider, and finished with a dark brown sugar crust. I served it over creamy polenta with pickled red onions and apples and it wound up being the fall dinner I’ll think back on when I envision ideal autumn eating .

[Read more…]

Lavender & Honey Grilled Lamb Chops

July 12, 2013 | posted by Sarah | 9 Comments

I was showing pictures from my recent trip to Croatia to a friend and I found myself lamenting the fact that my trip was about a week before the fields of lavender were in bloom. The same thing happened when I went to Provence, the other place I’ve been that is specifically known for its beautiful purple fields of lavender.

Then it dawned on me–it’s time to stop whining about “problems” that are far from being actual problems. Not to mention the fact that I’ve got 2 bushy lavender plants in my own yard that are purple and incredibly fragrant right now. It’s time to start seeing the forest through all these dang trees.

And it’s dinner time. Let’s fire up the grill and rub lamb chops with the fragrant lavender buds then brush them with honey. We’ll serve them up with smashed white beans, pop open a bottle of wine, and settle in for leisurely, lavender-scented evening on the patio.

[Read more…]

Hvarska Gregada (Croatian Fish & Potato Stew)

July 8, 2013 | posted by Sarah | 9 Comments

Let’s go, let’s go, let’s go!

Let’s have an adventure on a secret beach. Okay, maybe it’s not a secret, I mean there’s a restaurant 2 steps away and someone else motored us to it, but no one else is here, so it feels secret! Let’s bake under the sun and float in the clear, turquoise water. When all of that gets too exhausting, we can unwind in the shade with a carafe of white wine and eat an amazing fish lunch.

Let’s pretend this day isn’t going to end. We’ll sit and appreciate the breeze coming off the sea, the smell of pine trees and rosemary bushes. We’ll admire sailboats in the distance and hunt for the smoothest, whitest pebbles.

But, sadly, the sun sets, perfect days always come to a close, and vacations have to end. We’ll do what can though to bring the vacation feeling home. I’ll look at the pictures and think about the clear water, the perfumed air, and, of course, I’ll remember the food. I mean, come on, it’s me.

[Read more…]

Lemon & Rosemary Roast Spatchcocked Chicken

March 4, 2013 | posted by Sarah | 2 Comments

It’s difficult to take a photograph that does something as delicious as roasted chicken justice.

It’s difficult mainly because when face to face with a fragrant lemon and rosemary roasted bird, I want to get myself to the dinner table as quickly as possible, not futz around with making a spatchcocked chicken look cute for a picture. You understand, I’m sure.

Wait. There it is again. That word. Spatchcock. It was in the title, too. What does it mean?

You probably already know, I mean you look at food blogs, after all. But my boyfriend, who is reading this over my shoulder, is wondering what the heck he just ate for dinner.

Spatchcocking is just another word for butterflying. Sorry to disappoint you with such a simple explanation, but since it’s my favorite way to roast a chicken, I deem it worth sharing. The backbone is removed and the bird is pressed and flattened. A spatchcocked chicken will cook faster, more evenly, and allow all of the skin to crisp. You can roast a spatchcocked chicken in the oven, as I have here, or you can grill it for an even more life-changing experience. Plus, it’s a funny word for a process that yields a kind of funny looking bird.

[Read more…]

Black Pepper, Fennel & Rosemary Biscotti

February 20, 2013 | posted by Sarah | 3 Comments

Sometimes you get an idea for something you want to cook or bake and you get right into the kitchen and get it done. And it’s great, totally delicious on the first try.

But then other recipes involve a whole lot of trial and error. And maybe a few less than perfect cheese plates along the way. It’s rough, this life I’m living.

It’s not that my first attempts were bad. I just had a very clear vision of what these magical biscotti should be. I wanted nutty, crunchy, savory, and just a tad sweet. Fennel seeds, golden raisins, loads of almonds. Fresh rosemary and barely smashed black peppercorns that you’ll be finding between your teeth for an hour. Sturdy enough to hold up to some oozy, stinky cheese. An afternoon snack, a vehicle for cheese, or a crisp late night accompaniment to a glass of wine: these crackers had big shoes to fill.

And finally, on my fourth go-around, I got it right. These biscotti finally have the crunch I was seeking and the flavors I craved. They are crisp without being crumbly, nutty, peppery, and complex. My cheese plates will never be the same.

[Read more…]