Braised Pork with Apples
I eat an apple every day from mid-October until the end of March. I quit in the spring because the local apples I like are usually finished by then. I decided to sacrifice my last apple to add to this … Continue reading…
braised pork
Pork, Carrot, & Celeriac Stew
The theme for Monday posts in January is Stew. I love stew. It’s easy to make and easy to make enough for more than 1 meal. The meat, vegetables, and flavors can vary according to taste and mood. Stew is, … Continue reading…
Braised Pork with Bay; joy
I remember my mother having a small jar of dried bay leaves. She would add 1 to a pot of chili which she made once or twice every winter. I don’t think she used them in any other recipe. When … Continue reading…
Braised Pork with Almonds & Prunes; almost a tagine
This started out as a French dish then took a detour around the Mediterranean with stops in North Africa. That happens sometimes when I have an idea that is not fully formed when I get into the kitchen. I start … Continue reading…
Pork Tenderloin, Skillet Braised; one more thing
Pork tenderloin is one of our favorite main courses. It’s incredibly versatile and, provided it’s not overcooked, moist and tender. When I see it I buy it but, this being the middle of nowhere, France, not everything is available every … Continue reading…
Braised Pork Chops with Mushroom Sauce; doggie love?
I may have mentioned a few hundred times that my mother loved to bake but hated to cook. She did cook, of course, because that is what one did. She was a good cook, but she didn’t enjoy it so … Continue reading…
Braised Tung-Po Pork, 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, … Continue reading…