This is far better the second (or even third) day so I recommend making the full recipe, but it's easy enough to cut in half. Serves 2. Recipe here...
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I try hard to eat seasonally and locally. This is easy to do between July and October when the farmers' markets are at full bore. But eating locally-produced vegetables is almost impossible here in the winter because the markets are closed and no one in my neck of the woods grows winter crops for sale. Nevertheless, just because I can't eat local vegetables, I can still eat seasonal vegetables.
Cold-weather Nutrients
Easy Cassoulet: Beans at Their Best
Friday January 27, 2012
Cassoulet is one of the world's classic dishes, but it's not a task taken on lightly - some recipes take up to three days to make. It's worth the effort for a special occasion, but doesn't really qualify as an everyday meal. So I set out to create a quicker and easier version. Although this recipe doesn't have the depth and complexity of flavor the original does, it's become one of my favorite weekend meals.
Cider Glazed Pork Roast
Thursday January 26, 2012
Cider Glazed Pork Roast
© 2011 Kevin D Weeks
I had this pork butt in the freezer and needed to cook it. I also had some hard apple cider in the fridge. Now I'm quite found of hard cider, but this particular batch was dryer than I like - I prefer drinking a cider with a touch of sweetness because it brings the apple flavor out more. So I poured come cider in a zippered bag, added some spices, and after marinating 24 hours, roasted the pork and cooked the marinade down into a glaze. Whooo, wee!. The pork was crusty, not sweet but applely, and a side of store-bought cheese bread and steamed kale (also with a splash of the glaze) made a magnificent meal. Recipe here...
Wordless Wednesday
Wednesday January 25, 2012
© 2011 Kevin D Weeks
Mental Munchies
Saturday January 21, 2012
How can a nation be called great if its bread tastes like kleenex.
~ Julia Child
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