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 just doing the weekly shopping … Continue reading.....
I hate new stuff.
Actually, I love new stuff if I initiate it
I very much hate new stuff that is thrust upon me.
More about that later…. First – the pork.
I have become so accustomed to pork tenderloins weighing around 14oz (420gr) that it never occurred to me that the pork from our new butcher might be different. … Continue reading.....
We had the first artichokes of the season last weekend.
In celebration I wanted something simple to make that required a minimum of my attention.
Thus a recipe is born.
I used both butter and oil in browning the shallots. Oil keeps the butter from burning and butter adds a nice flavor. I wanted them crispy brown rather than caramelized … Continue reading.....
You may have heard of the classic French dish Steak au Poivre.
This isn’t it….
You may also have read my opinions on French steaks which is why I chose to do this with pork tenderloin.
French pork is excellent, succulent , and tender.
We were very happy with our Porc au Poivre.
Just one word of warning from she … Continue reading.....
I’ve been watching cooking shows again….
Well, not seriously watching, it’s more background noise when I’m in the kitchen.
I’ve heard this tip before but never tried it. I heard it several times over the course of a week so I finally succumbed to the nagging voices.
The tip? Drain the pasta before it’s fully cooked and finish it in … Continue reading.....
I usually can’t be bothered to make a marinade that requires cooking, but I found this in an old cookbook, Great Grilling, and decided to try it.
I made a few substitutions, using what I had on hand. If you don’t have mirin, use dry sherry and another 1/2 tbs of brown sugar. Use dark or regular soy sauce for … Continue reading.....
This is not a slow cooker recipe; it’s a skillet recipe. The slow cookers have retired for the season.
The Spanish, like most people living in a country with a warm climate, grow and eat lots of peppers.
We all know I don’t like hot peppers, but I love mild peppers.
When we lived in Andorra I used long, green … Continue reading.....
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…..
The red onions and shallots are now gone but I still have 2 braids of … Continue reading.....