Our Saturday night dinner

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Saturday night we were not thinking about a dinner somewhere in the city but rather about in our Spajzgirl kitchen. A cooking night in the Spajzgirl household. No plans, no guests, no rush. Just my hubby and me (and well our two kids). There’s a bunch of quality ingredients piled on that Spajzgirl household, good but not too pricey stuffs, -the time not just enjoy a great meal,- but to enjoy the act of cooking. At this time we tried to be a little more sensible about what’s for dinner. We still wanted something that felt special, but we didn’t need all the empty calories and unnecessarily rich dishes. Quality instead of quantity!

So I spurged on a dry-aged rib eye (or a bone-in pork chop is also very okay), seared it in a cast iron skillet, and served it sliced atop medley of fresh herbs. (Meat like this well marbled and flavorful goes a lot further). For side dish since I’m currently loving broccoli, I quickly blanched it in salted boiling water, then doused with fresh lemon juice and a splash of olive oil, salt some chile flakes and it was bright and crisp, then on the other side of the “flavour spectrum” I roasted a tray of fennel wedges untill beautifully caramelized. That’s all! Then we talked and ate and played and appreciated that we were exactly where we wanted to be,-not at a party but right at home together.2015 february 0152015 february 014

Caramelized fennel

One of the most underutilized vegetables with its anise undertones it’s one of the few we love.

1 fennel bulb

1 1/2 teaspoons olive oil

1 tablespoon balsamic vinegar (or 1/2 lemon juiced)

1 tablespoon Dijon mustard (coarse if you have it)

1 tablespoon minced garlic

salt and pepper

In a small bowl, whisk together oil, vinegar, mustard, and garlic, salt and pepper to taste.

Cut off fennel stalks, quarter fennel bulb lengthwise (she said some remove the core, she doesn’t bother). Brush each fennel quarter with marinade.

Prepare grill and preheat to medium. Grill fennel, turning several times with tongs, until slightly charred and crisp-tender. Can also be done on a ridged grill panel.2014 karácsony Belgium 256



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