Our climate is changing. Well, everyone’s climate is changing but our own is the only one I have personal knowledge of. Two years ago we had a stink bug invasion for the first time. They had been around in the past – an occasional nuisance, nothing more, but the last 2 years we’ve been inundated with them. This time of year they’re looking for places to spend the winter. When … Continue reading →
We went for 2 entire months without mushrooms during lock-down last spring. To be honest, it wasn’t a problem (as far as I know) in the stores….. It was me being fussy about produce. I was doing all the shopping online and picking it up at the drive-through. I didn’t trust the store shoppers with selecting fresh fruits and vegetables. That attitude may change if we have a second wave. … Continue reading →
We eat a lot of pork tenderloin. It’s only a bit more expensive than chops and it’s always good. For summer cooking on the grill, mon mari is careful not to overcook it (pink is best) so it stays moist and tender. Here are more summer Pork Recipes. For winter cooking in the kitchen I like to slice it and quickly pan-fry it, or roast it with a bit of … Continue reading →
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 for the two of us I’ll have a few ideas … 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. He doesn’t have a shop so I can’t go in … 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 so I was using medium heat – which is what … 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 who has a wimpy palate: Remember that, while adding a lot … Continue reading →
