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.....
This is loosely base on Corsican Beef, but, as I had already made that this winter, and I had some odd bits of pork in the freezer, I modified it a bit.
It’s dedicated to all of you lucky people in the Midwestern U.S. … Continue reading.....
I love cranberries.
Christmas is not Christmas without them.
I make cranberry bread and cranberry sauce and cranberry clafoutis.
Finding them has been challenging over the years so when I see them, naturally, I buy more than I need.
As I did this year.
Now … Continue reading.....
Did I mention that I finished my outdoor fall chores?
That included trimming, cleaning and thinning our laurel tree…. Better known in culinary circles as a bay tree.
When I was growing up bay leaves were only used to flavor tomato-based dishes – chili, Bolognese, … Continue reading.....
Okay, they’re not really pork chops.
There was a special last week on ‘pork’ for 2.99 a kilo – about $1.50 a pound.
It was in 3 kilo packages.
I looked through the packages and found one that looked pretty good.
I bought it.
I could never find real (or fake) maple syrup in Andorra or Ireland.
But I found it in France: Canadian Maple Syrup.
I didn’t puzzle over it too much; I was just happy with my good fortune.
Then, one year at a Christmas market, I … Continue reading.....
Quickly browned, then simmered in white wine and stock, flavored with bay and paprika, these pork chops are fork tender and full of flavor.
TTotal time: 40 minutes
Ingredients:
This is one of those long-cooking dishes that I love doing during the winter.
For those of you not fond of pork, be warned…. This is a double pig dish.
For those of you who love pork… This is a melt-in-the-mouth, chock-a-block with flavor … Continue reading.....
Apples are traditional with pork, and the flavors, obviously, work well.
Calvados is apple brandy but regular brandy or white wine will work.
You have two choices with this dish….
Cook the pork just until done and still slightly pink in the middle or cook … Continue reading.....
This has been a wretched spring.
It’s almost the end of May and we are, once again, lighting fires every night.
Two weeks ago I wore shorts while I mowed the lawn and did the initial planting in the potager.
I’m back to long pants … Continue reading.....
