We went for 2 entire months without mushrooms during lock-down last spring. To be honest, it wasn’t a problem (as far as I know) in the stores….. It was me being fussy about produce. I was doing all the shopping online and picking it up at the drive-through. I didn’t trust the store shoppers with selecting fresh fruits and vegetables. That attitude may change if we have a second wave. … Continue reading →
Those of you who read this blog know I’m not a fan of fruit with meat. I make an exception for lemons….. Lemons and capers can improve almost anything. Or lemon and browned butter. Or just a squeeze of lemon. Oranges, cherries, and peaches, don’t get on or near meat in my kitchen. Until now, that is. It would appear that I am now making an exception for orange juice. … Continue reading →
We eat a lot of pork tenderloin. It’s only a bit more expensive than chops and it’s always good. For summer cooking on the grill, mon mari is careful not to overcook it (pink is best) so it stays moist and tender. Here are more summer Pork Recipes. For winter cooking in the kitchen I like to slice it and quickly pan-fry it, or roast it with a bit of … Continue reading →
This is the last of the outdoor cooking recipes of the season. I had planned on posting it before we left but life got in the way, Think of it as a last chance to use the grill if you get a day or week of warm weather. Or roast the pork or save the recipe for next year. We happen to be enjoying a few days of very warm, … Continue reading →
As many of my readers know, in order to have boneless pork chops of a thickness I want I buy pork loin roasts and cut my own. Roasts here are always tied tightly to be perfectly oval, and often have a layer of thin fat wrapped around them (like bacon, but with no lean). I always look at both exposed ends of the roast to make certain I am getting … Continue reading →
I have written often on the fact that I don’t eat spicy foods. No sambal oelek for me, although mon mari loves it and we always buy some at the Asian supermarket. I will have a few drops of the green Tabasco, but never the red. It’s really the heat from peppers, capsaicin, that I avoid. Other types of heat,like from raw garlic (Aioli is very hot) or ginger I … Continue reading →
I hate new stuff. Actually, I love new stuff if I initiate it I very much hate new stuff that is thrust upon me. More about that later…. First – the pork. I have become so accustomed to pork tenderloins weighing around 14oz (420gr) that it never occurred to me that the pork from our new butcher might be different. He doesn’t have a shop so I can’t go in … Continue reading →
