Tag Archives: Pork

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

Posted in Meat as a flavoring, Pasta | Tagged , , , , | Leave a comment

Pork loin with pomegranate sauce; green beans with ginger – 25 December 2011

Well, we planned three meals today but should have planned only two. Given we had breakfast at about 10:30 and lunch at 3, we had a hard time getting hungry for dinner. And of course there were the Christmas Cookies … Continue reading

Posted in Meat-centered | Tagged , , , , , | Leave a comment

Dinner at Chez Panisse – 5 November 2011

R turned forty on the 5th, and, true to tradition, we celebrated by taking him and E to Chez Panisse. This was truly an exceptional dinner. I’m starting with the official “dinner shot”, though it was the third course. It … Continue reading

Posted in Meat-centered, Restaurant | Tagged , , , , , , , , , , , , , , , | 1 Comment

Smoked pork loin; rice; artichoke – 29 September 2011

D is doing a great job of using up the bounty of leftovers from M&N. He cooked slices of smoked pork loin from the Bowl (delicious, and less that $6/lb) in butter or oil (it’s the 1st and he doesn’t … Continue reading

Posted in Meat-centered | Tagged , , , , , | Leave a comment

Leftover braised pork and vegetables; sauteed collards – 26 July 2011

This was a really tasty dinner! We had planned out when to use the braised pork leftovers, and conveniently were given some very beautiful collards last night at the Berkeley crop-swap that went perfectly with the pork. Pork, potatoes, carrots, … Continue reading

Posted in Meat-centered | Tagged , , , , | Leave a comment

Braised pork shoulder; potatoes; applesauce; salad – 24 July 2011

Two streams converged to produce this dinner. One, our massive oversupply of culled immature apples from our tree led D to make a massive vat of applesauce, and he suggested maybe we should have pork chops for dinner, since I … Continue reading

Posted in Meat-centered | Tagged , , , , , , , , | Leave a comment

Pork loin, Brussels sprouts, and olives as a pasta sauce – 3 July 2011

D took the last Costco boneless pork loin chop out of the freezer and got creative. He cut the pork into small (3/4″?) chunks, and cooked it in oil with sage, and added pre-boiled Brussels sprouts and halved Gaeta olives. … Continue reading

Posted in Meat-centered, Pasta | Tagged , , , , , , | Leave a comment