Braised Pork with Almonds & Prunes; almost a tagine

Braised Pork & Almonds

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 pulling herbs and spices out of the cabinet and go from there. Prunes are a … Continue reading…

Braised Pork & Almonds

Pork Tenderloin, Skillet Braised; one more thing

Pork Tenderloin Red Wine

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 week. Living here has encouraged me to be flexible…. And to plan ahead. If I’m … Continue reading…

Pork Tenderloin Red Wine

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, being a slow braise rather than a quick stir-fry, and it was easier to finish … Continue reading…

Braised Pork in Red Wine, Corsican Style; word play

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 … Continue reading…

Braised, Stuffed Pork Loin with Red Wine Cranberries

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 … Continue reading…

Braised Pork with Bay Leaves, an herbal primer

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 … Continue reading…

Braised Pork Chops with Creamy Savoy Cabbage

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 … Continue reading…