Category Archives: Meat as a flavoring

Pasta with leftover pork tenderloin in pomegranate sauce; chard stems – 27 December 2011

D suggested making the leftover pork tenderloin into a pasta. I was doubtful, but he was right. I cut up the remaining 3 inches or so of meat into lengthwise quarters, then sliced about 1/8 inch thick. It looked like … Continue reading

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Pasta with chicken, capers, lemon, and parsley; braised greens – 20 December 2011

D suggested this use for the remaining, hard-to-use bits from the chicken. Great idea! I heated the chicken bits in olive oil, and added some lemon juice (we decided some zest would have been a good addition to spike up … Continue reading

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Split pea soup with smoked ham; pear salad; Petit Basque – 19 December 2011

This is an incredibly easy soup, and incredibly delicious, especially for a chilling evening in December. I think it is better when there is more meat on the soup bones, but this one was still quite tasty. I started the … Continue reading

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Spaghetti with fresh tomato sauce, mushrooms, hard sausage, and old wine – 7 December 2011

D was home before me tonight, astonishingly; he got too cold at his studio and gave up. Cooked a delicious meal, though – just a simple spaghetti. The sauce was fresh tomatoes, bought in a ‘use me quickly’ bag at … Continue reading

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Two pizzas at Motorino – 19 November 2011

What do you do when you can’t decide which pizza to have? Have them both! But I thought D meant to eat most of them, and then take some pieces back to the hotel. Nope. They were really good, and … Continue reading

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Chili; canned green beans – 7 November 2011

D was cold at work today and came home wanting a hearty, warm dinner. He decided to make chili. He cooked the remaining more-than-half of a yellow onion from the fridge and some large garlic chunks in olive oil, then … Continue reading

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Pizza with pesto, potatoes, and prosciutto – 6 November 2011

D quailed at the idea of cooking tonight, following Jean-Pierre Moulle. “Can’t cook :(” he said. Since we were to run out of bread with lunch, I volunteered to make a pizza, which has no pretensions whatsoever to Chez Panisse … Continue reading

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