Venison Braised in Red Wine, with Shallots, paperwork

There are a lot of conflicting opinions on the internet regarding cooking venison. Actually, there are a lot of conflicting opinions on the internet regarding everything and anything. In the interest of brevity, I’ll stick to venison. I have read: cook it fast (did that with the Venison Steak and it was wonderful), cook it … Continue reading…

Pork Tenderloin and Shallots in Red Wine; winter

Even though we’re no longer in the suit and briefcase trenches I still like easy mid-week dinners. I’m happy to spend a few hours in the kitchen on the weekends making something a bit more complicated, but, unless it’s hands-off, in the oven, cooking on it’s own, I like week-day dinners to be faster. Old … 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 Pork in Red Wine and Red Peppers; phone tales

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…