All I need is a winter storm and a cold snap to think of comfort food and a good excuse to turn the oven on in the kitchen. After New England's recent storm, this meal was a warm welcome to a dreary day. I browned a pork loin which I had seared in a cast iron pan— seasoned with Mrs. Dash
( no salt) and herbs de Provence— and then put in it a 325 degree oven. After 15 minutes, I slathered it with a mixture of 1/2 dijon mustard and 1/2 fig sauce and added a splash of port to the pan.
A half hour before the roast was done, I added more port to deglaze the pan. For sides, I microwaved some sweet potatoes, and made some sweet sour red cabbage with apple and onion. It's a quick fix...slice an onion, saute in a cast iron pan, add shredded red cabbage and a thinly sliced apple, pour blasamic vinegar over the mixture, stir, add a little water, and some sugar to taste. Cover until tender. After you slice the roast, deglaze pan again with port and then add a dollop of creme fraiche... or for fewer calories a TBS of soy creamer. Drizzle sauce over pork.
Tuesday, December 06, 2005
|Ratatouille...my favorite dish. The ingredients... the essence of Provencal cooking. A melange of tomatoes, peppers of all colors, zucchini, auburgine, zest of lemon, and cloves of garlic sauteed in olive oil with the scent of fresh rosemary, thyme and basil. A great dish anytime of year. |