Spanish pork and greens

image Recovering from the Easter brunch carb overload, I went looking for something interesting yet digestible to make for dinner. I ended up with an impromptu combination based on a couple of recipes in a Penelope Casas book. Two pork tenderloins cut into medallions, then marinated in a pesto of fresh parsley, garlic, salt and olive oil, and pan seared in a skillet, were easy and bright tasting. To go with I sauteed a bunch of Swiss chard in olive oil then added a little slurry of ground cumin in red wine vinegar. It was great – next time I might try the full recipe of sauteed bread mushed up with the cumin and vinegar. image

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the week so far

last of the tomatoes

Autumn is really here. Time to rip up the tomato plants, dig out the garlic bed, and kick off the fall cooking repertoire. I haven’t been posting much of what we’ve been eating lately, not because I don’t have time but because we’re just making the same old stuff that I’ve already posted about in years past. Sometimes I do think, though, that it’s worth seeing what our regular repertoire morphs into with each new season. Some things we make once and never come back to, other dishes get made over and over again, with or without variations, depending on what needs using up. So here’s what’s gone into our eating this week:

grilling the chickens

Last weekend we were invited to a fabulous party featuring nine fat freshly killed chickens, brined, rubbed with za’atar and slow-cooked over a wood fire. We brought home half of a bird, and the next day turned it into one of the better chicken pot pies I’ve ever made. I mixed the smoky meat with a hot pepper from my garden and lots of peas and carrots, and made a gravy with stock left over from a Moroccan seven-spice chicken, giving it a sweet-spicy edge. With buttermilk biscuits on top, it was amazingly good.

chickpea & orzo soup

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