Laura Calder's Milk Pork (Milk Pork), two sides--butternut squash and brussels sprouts, followed by gingerbread for dessert. I'm trying a recipe from 1929 for the gingerbread (didn't get it made last week because the taste tester wasn't available and I don't need to keep it in the house)!
That milk pork recipe sounds awfully Danish.Laura Calder's Milk Pork (Milk Pork), two sides--butternut squash and brussels sprouts, followed by gingerbread for dessert. I'm trying a recipe from 1929 for the gingerbread (didn't get it made last week because the taste tester wasn't available and I don't need to keep it in the house)!
If Stirling goes to Blue Lotus with friends for Chinese food (I don't go because of the soy), I'll have to figure out something.
If he is having supper at home, it will be slow roasted leg of lamb, sides to be decided.
My avocado is ripe, so dinner will be gazpacho with shrimp and avocado.
My avocado is ripe, so dinner will be gazpacho with shrimp and avocado.
I've made it several times. The house smells yummy while it is cooking and it is hard to stop eating it (I use about 3 sprigs of rosemary from my herb garden). I do use the immersion blender...was wondering about using buttermilk instead of milk...haven't tried it with buttermilk, yet. Supposedly it is a staple in Tuscany (I think that is what she said--I caught the recipe on her show on Canada Foodnetwork about three years ago and it has been one of my go-to recipes for preparing pork ever since...).That milk pork recipe sounds awfully Danish.
I doubt you will actually need the immersion blender for the sauce. I make a pork recipe that uses a lot of cream and it curdles, as described, but mixing it well with a wooden spoon, while reducing it, has always made a smooth, thick sauce for me. I just stir and reduce until it is as thick as I want it.
Stirling isn't going for Chinese, but we aren't having the lamb tonight. That'll have to be tomorrow night. It's my first try at using a slow cooker. I'm making beef stew.If Stirling goes to Blue Lotus with friends for Chinese food (I don't go because of the soy), I'll have to figure out something.
If he is having supper at home, it will be slow roasted leg of lamb, sides to be decided.
pacanis said:Cream cheese and jalapenos, it doesn't get better than that, Q.
I know what I wanted, grilled then pressure cooked country ribs, but I know what I'm having, grilled wings. I think for a change I'll just use a straight SBR sauce on them. Nice and sloppy. I'll grill some potato wedges, too.