I had a great shallot and onion harvest from the potager last summer.
Even better, they all, almost 200 shallots and over 100 each red and white onions, kept very well.
I must have the curing and storing bit mastered, finally.
Or I was lucky…..…
Continue reading..... “Pork Tenderloin Stuffed with Shallots; water birds”
You know those days….
You have no idea what to fix for dinner.
You look in the fridge – there’s an open jar of olives, half of a red pepper, a few mushrooms, a bit of feta….
Throw it all in a skillet and 30 …
Continue reading..... “Pork Tenderloin with Peppers, Olives and Feta; this is not a political blog, but…”
Diablo or deviled usually means spicy, often hot and always full of rich, complex flavors.
These, of course, have been toned down for my wimpy palate. Add your own favorite hot sauce to taste.
I cut my own ‘thick-cut chops’ off of a whole pork …
Continue reading..... “Savory Pork Chops Diablo; Angry or Amused?”
My mother never grilled steak.
Well, actually, she never grilled anything…. neither did my father. It just wasn’t something they did. The only time we had steak is out to dinner in a restaurant.
The only way my mother cooked steak was as Swiss Steak.…
Continue reading..... “Swiss-Style Pork Chops; sunrise, sunset”
Capers and olives are a combination I never tire of.
Sometimes I add lemon; sometimes white wine; sometimes neither….
It has a fresh zing that perks up the taste-buds – something most people can use to cut all the holiday sweetness this time of year.…
Continue reading..... “Pork Tenderloin with Capers and Olives; it’s for the fish”
I made this last year, but, as so often happens, time slipped by before I did the post.
As it’s stuffed with fresh sage leaves, and roasted on a bed of onions, now seemed an appropriate time of year for it. My sage is at …
Continue reading..... “Roast Pork on a Bed of Onions; I’m trying to have more fun”
We have ‘pork fairs’ here often. I usually buy whole pork loins, then slice them into nice, thick ‘chops’. Normally, one end of the loin is really not suitable for the chops and that gets used in stir-fries or risotto.
The last time I did …
Continue reading..... “Slow Roasted Pork Loin, Potatoes, Carrots & Shallots, the update”
I was looking through my copy of ‘The Thousand Recipe Chinese Cookbook’ last week for something interesting.
I was thinking of a stir-fry perhaps, like the
Kung Pao Chicken.
This is about as different in technique as one can get, being a slow braise rather …
Continue reading..... “Braised Tung-Po Pork, the update”
I love fresh mozzarella with fresh tomatoes and a drizzle of olive oil.
Using it in cooked dishes can be a bit of a problem. It has a lot of liquid. When I slice it and add it to pizza, for example, it tends to …
Continue reading..... “Pork Tenderloin Stuffed with Spinach and Mozzarella”
Baking / roasting times for hams (and turkeys) are all over the charts…. And I’m not doing a chart.
For a ham the number of minutes per pound depends on whether it’s boneless or bone-in, fully cooked or not cooked and the weight of the …
Continue reading..... “Baked Ham with Mustard Sauce; how much is too much?”