I'm bored with summer cooking.
Salad season is over and the vegetable garden is dying back…. much like my creative impulses.
Summer cooking no longer produces photogenic foods.
It's either a marinade or a rub; there may or may not be a sauce and that's it!
At the beginning of the season I'm excited.
I brine and stuff and smoke, trying new flavors and new methods.
I slice and dice and make green salads and pasta salads.
The urge to be interesting slowly wanes.
I start (shudder) to look forward to winter – and winter cooking.
I wander out to the garden, counting the winter squashes and testing then to see if they're ready.
My mind turns to braises and stews and hot pasta dishes.
I hunger for risotto and lasagne and big bowls of steaming soup.
Winter cooking is completely different from summer cooking chez nous.
We eat with the seasons as far as produce is concerned…. No salads in winter, no butternut squash in spring, no Brussels sprouts in summer and no asparagus in fall.
The other big difference is the cooking method.
In summer meat and fish is cooked on the barbecue grill… always.
In winter meat and fish is not cooked on the barbecue grill… ever.
By the first part of March I am bored with winter cooking and can't wait to get the barbecue and smoker out of storage.
Now I can't wait to put them back in.
In the meantime – one more for the road….
2 – 4 pork chops, depending on size 12oz (350gr) total if boneless
3 tbs orange marmalade
2 tbs whole grain mustard
1 tbs Dijon-style mustard
1/2 tsp garlic powder
2 tbs olive oil
In small bowl stir together marmalade, mustards, garlic and oil. Spoon over chops and set aside while the grill heats.
Remove from marinade and cook on barbecue 10 – 15 minutes turning once. Baste with any remaining sauce before turning.
No more charcoal until next year.