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Brooklyn, EAT your heart out!

It's all about FOOD.

Roasted Cipollini Onions

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Roasted Cipollini Onions

Taking center stage of my next side dish are cippolini onions.  Boy, how I love cippolini onions!  It’s a beautifully shaped onion that has a sweet flavor when roasted.  I can eat this alone or as a side with pasta.  It really doesn’t take much effort to make these.  Preheat oven to 400 degrees.  Blanch the onions for 30 seconds to remove the outer layer.  Drizzle with extra virgin olive oil, sprinkle sea salt and freshly ground pepper.  Roast in the oven for about 30 minute or until it’s golden and tender.

Brooklyn, EAT your heart out!

Meat, Veggies, Grain…Today, Yesterday, The Day Before.

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Lamb chops with brown rice medley and asparagus.

Alright, alright, alright…stop gasping.  Yes, it’s meat.  Fleshy, thick and juicy meat.  To be exact, thick and juicy lamb rib chops.  Very expensive too at $9.15 for just these two pieces.  Anyway, these were purchased about two weeks ago at a nearby farmer’s market.  I decided to take them out of the freezer today and make a meal out of it.  This is what I came up with.  A little boring and not so creative but it surely satisfied our hunger.  Up next is a little veggie meal doused in extra virgin olive oil.

Cipollini onions, spring onions and red bell pepper prior to being roasted.

As you may have seen from one of my previous posts, (this one here) I made mention of using cipollini onions in the future. And this past Sunday was the future.  Initially, I wanted to roast these suckers in their skin and all.  But I was in a bit of a rush–as there were hungry musicians waiting to be fed–so I decided to skin them by dipping them quickly in boiling hot water and removing the outer layers.  This proved to be just as good though not as sweet and savory as it could have been if it were roasted for a longer period of time.  No sweat however.  I kept these in whole pieces along with whole spring onions…to finally intermingle ’em with one big red bell pepper chopped into thin slices.  I sprinkled a little love (aka salt & pepper) and then roasted these veggies in the oven for about 20 – 30 minutes at 375 degrees.  This side dish was an accompaniment to a very simple farfalle pasta.  Sorry, no picture of the pasta.  Moving right along to the subject of this next photo: Pork Chop.

Porkchop with brown rice medley and roasted brussel sprouts with sesame seeds.

Bad photo.  Good dish.  A big slab of pork chop purchased from Whole Foods and pan-grilled for 5 minutes on each side.  Brown rice medley cooked in vegetable stock and brussels sprouts blanched for 30 seconds then sauteed in extra virgin olive oil and freshly squeezed lemon juice.  A sprinkle of sesame seeds to add a nice crunch.  This was enjoyed yesterday.  Brooklyn, EAT your heart out!
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