pork

Pork and Chickpea Stew; more stews

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Stews are misunderstood. They’re easy to make, flexible, nutritious and cook in one pot, making clean-up a breeze. Why so many people are skeptical of stews, thinking them, somehow, not worthy of a true gastronomic experience is a mystery to me. Of course, first one has to get past the idea that stew always means … Continue reading…

Swineherd’s Pie

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As I was looking through my handy food guide for the posts on Styles and Sauces recently, I wasted spent a bit of time looking at British foods. The best thing (in my opinion) about British cuisine is the names…. Well, maybe the second best…. The Brit’s make some of the best, ooey-gooey desserts in … Continue reading…

Pork and Onions in Dark Beer, the pressure cooker way

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I'm getting braver with my pressure cooker. Admittedly, I didn't use it for months. It was summer, after all, and in summer we cook outdoors not indoors.  Somehow I couldn't see the pressure cooker being particularly useful on the barbecue. But now it's winter. It's past time for my pressure cooker and I to become … Continue reading…

Braised Pork in Red Wine and Red Peppers; phone tales

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We bought new house phones yesterday. That would be the 'royal we'.   Mon mari couldn't be bothered to look at them.  As he refuses to answer it if it rings, he didn't see the point in actually attempting to render an opinion. Since he knows nothing about phones (not having used one in years) … Continue reading…

Pasta with Pork, Peas & Peppers; Understanding Loss

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I learned something this week. Not much, mind you, but something. When we lost Emma on Monday I was surprised at how incredibly painful it was. I felt as if someone was actually tearing my heart in half. I expected to feel sad, of course.  Very, very sad. But I didn't expect pain. And, being … Continue reading…

Pork Amandine; Never piss off a chef

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Did I ever tell you about the time I was chased out of a restaurant by a really pissed off Chinese chef brandishing his favorite, very large, very sharp, cleaver? I ran across this post when I was reorganizing the Recipe Index… Thought I'd share again…. The setting: I was installing a computerized ordering system … Continue reading…

Pork Loin Braised with Bay Leaves; how much meat?

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Last week I wrote about counting  calories. Very good idea. But unless you’re buying prepared food that lists the calories (and contains enough salt to float a ship) how do you know how many calories are in stuff? Well, you can look everything up in a book or online…. And this is a good site … Continue reading…