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 than a quick stir-fry, and it was easier to finish as well.
It didn’t have … 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. who have had one last (sic) snowstorm.
I promised mon mari that this would be … 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 I have to come up with some some ways of using them.
Time to get … 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, and so on.
One bay leaf would be added to the pot during cooking then … 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 thought, if nothing else, it would work for stir-fries, skillet dinners, etc.
When I opened … Continue reading.....
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 saw a big pavilion featuring the foods and products of Quebec.
Sometimes I am amazed … 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.
Hungarian-Style Pork Chops
TTotal time: 40 minutes
- 2 – 4 pork chops, depending on size, 12oz total, 350gr, (more if bone-in)
- 4 tsp olive oil
- 2 – 3 tsp paprika depending on how spicy you
… Continue reading.....
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 dish.
The best part is… It’s a 15 minutes of prep and then ignore it … Continue reading.....