fabulous fare from a lover of food & travel
In light of it being Thanksgiving weekend (in Canada!), a recipe for pork chops with cranberry sauce caught my eye. David is a rather huge fan of cranberry sauce, and Thanksgiving in general, so I thought this would make for a tasty trial of a new Bon Appétit cookbook. The recipe also points out this…
Continuing with our theme of fruit + meat, we come to our combination of the day: fig and pork. My knowledge of the fig was relatively limited–I’d heard their leaves provided a sartorial solution for some Biblical figures, and I’d heard that their tree fruited year-round (thank you BBC Planet Earth). I’d never had figs…
Our continued ride on the all-things-pork express led to my discovering a recipe which seemed very practical, in my eyes. Simply stuff a pork chop full of one’s favourite things; here, cheese, mushrooms, onions and bread. What could be better?
After discovering a host of pork product in the freezer from David divvying up a giant pork loin, we decided we needed to start making our way through it. And as summer starts to wind down, we thought it a good time to capitalize on all the fabulous fruit still available. We’ve done pork and…
We have been horribly remiss in our updates these past few weeks, though this is likely most painful to us, as I’ve been subsisting on packaged pasta and David on ramen with hot dogs. Evidently, our will to cook is diminished when separated. But after a long month, we were at last re-united! And I,…
With Angie away in Vancouver, I’ve been working hard and living on not much more than macaroni and cheese. But despite my energies being focused elsewhere, even I can only take so much bland pseudo-bachelordom. Thankfully, I remembered that not too long ago, Angie and I threw together some fresh tomato sauce-the perfect recipe to…
As much as I desire recipes that are boldly new and interesting, with obscure spices or unusual meats, there is something to be said for taking the pragmatic, more economical route of recipe-browsing. Basil originally bought for curry-making needed to be used, as did our tomatoes, and joy of joys, I found a recipe using…
We discovered this fabulous recipe some time ago, thrilled to be able to use the Calvados that we brought back from Normandy. Calvados is an apple brandy produced in the region of Basse-Normandie (Lower Normandy). This recipe from the Country Cooking of France is a Norman classic, utilizing a combination of apples and cream. To…
Well perhaps in honour of the Vancouver Canucks advancing to the next NHL playoff round (retroactive honour, I suppose, as they were still playing when we made this), we had a little pork draped in the home team colour: blue. Now, pork chops and blueberries doesn’t necessarily sound like a combination you’d normally think of,…
I managed to steal David away from his doctoral diligence for a bit to whip up a favourite pork chop recipe of ours, that is, chops topped with a delicious mustard, cream and tomato sauce. The recipe was originally sourced from Julia Child’s seminal text Mastering the Art of French Cooking. I remember the first…