Sunday I was hankering for good ole Sunday Dinner.
You know, the kind waiting for you when you walk in the door from church, roasting meaty smells wafting down the driveway?
We put in a chicken to roast and when we got home it was done to perfection. I took some of Seiko's sweet red peppers, quartered them, and placed them in a skillet with a slug of olive oil and several generous slugs of balsamic vinegar. Put a lid on top of the skillet and let the vinegar soak into the peppers as they braised.
Chunked up the sweet potatoes, the baby squash, the beets, onions, garlic and zucchini, drizzled more olive oil, tossed on a little sea salt, and place the cookie sheet in a 450 degree oven.
Sliced the eggplants into long planks, put a layer of them in a rectangular baker, sprinkled with Redmond's Real Salt, tossed on fresh herbs-thyme, sage, rosemary, oregano, and added diced garlic and a drizzle of olive oil. Sprinkled parmesan cheese over the herbs and eggplant, then sliced market tomatoes into rounds and layered them over the eggplant, herbs and cheese. Sprinkled fresh herbs on tomatoes, then a bit of olive oil, a bit of salt and a sprinkle of more parm. Threw the eggplant gratin in the 450 oven with the roasting veggies.
Maggie gathered a beautiful bouquet. We set out the nice dishes. We invited a couple of friends to join us and we feasted. Afterwards we took cookies and hot tea out to the backyard to celebrate the gorgeous day.
It felt like Sunday.
You know, the kind waiting for you when you walk in the door from church, roasting meaty smells wafting down the driveway?
We put in a chicken to roast and when we got home it was done to perfection. I took some of Seiko's sweet red peppers, quartered them, and placed them in a skillet with a slug of olive oil and several generous slugs of balsamic vinegar. Put a lid on top of the skillet and let the vinegar soak into the peppers as they braised.
Chunked up the sweet potatoes, the baby squash, the beets, onions, garlic and zucchini, drizzled more olive oil, tossed on a little sea salt, and place the cookie sheet in a 450 degree oven.
Sliced the eggplants into long planks, put a layer of them in a rectangular baker, sprinkled with Redmond's Real Salt, tossed on fresh herbs-thyme, sage, rosemary, oregano, and added diced garlic and a drizzle of olive oil. Sprinkled parmesan cheese over the herbs and eggplant, then sliced market tomatoes into rounds and layered them over the eggplant, herbs and cheese. Sprinkled fresh herbs on tomatoes, then a bit of olive oil, a bit of salt and a sprinkle of more parm. Threw the eggplant gratin in the 450 oven with the roasting veggies.
Maggie gathered a beautiful bouquet. We set out the nice dishes. We invited a couple of friends to join us and we feasted. Afterwards we took cookies and hot tea out to the backyard to celebrate the gorgeous day.
It felt like Sunday.
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