What's for Dinner #299 - The One Before the 300th! [Through May 19,2014]
- mariacarmen May 15, 2014 04:02 PM
Can you believe how long we've been at this? no signs of slowing down any time soon, thank goodness!
What's going on in your kitchens tonight?
as for me, as stated in the last thread, it'll be Niçoise. I've been looking at recipes, tho it seems like such a non-recipe dish. but I got some good ideas online, and I think anchovy will play a role in my salad tonight. Olives will have to be other than Niçoise (dammit) because I don't think i'll find them in my neighborhood.
and I think there'll be some chilled rosé ...
Bison burgers with bacon, pepper chevre, avocado, tomato and lettuce. Homemade thick-cut fries on the side along with some home-pickled asparagus spears.
It's decidedly NOT braised food weather in my neck of the U.S. But......I had pork ribs to use up, a couple of aging sweet potatoes, and had some unpasteurized apple cider in the downstairs freezer, and wanted to add to the Mom Meals.
So apple cider pork and sweet potato stew is WFD. About 1-1/2 lbs. of pork cut off the bones (I kept the bones and refroze them for pork stock later), cut into chunks and tossed with 1/3 cup flour, 1 tsp. salt, 1/2 tsp. freshly ground pepper, and 1/2 tsp. dried thyme. Browned in hot oil in a dutch oven, adding some minced garlic towards the end of browning, and then 2 cups of apple cider, 1 cup of pork stock, and 2 Tbsp. of apple cider vinegar were added to the stockpot.
Two large sweet potatoes were peeled, cut into large chunks, and tossed into the liquid. Cover went on; it will simmer away until the pork and sweet potatoes are done and gravy is made. (If the liquid is too thin, I've got a slurry of flour of water to add to thicken it.)
The "side" will be boiled carrots. Very orange with sweets and carrots, but I'm OK with that.
Oh. Yes. There's wine. It's almost Friday, after all. I expect to be watching a rerun of the first episode of Penny Dreadful on Showtime tonight, as I've heard rave reviews.
Hmmm... caponata is made and flank steak is marinated but I'm not sure if chewing the steak is going to be too much for my sore mouth (I had an allergic reaction to a new-to-me mouthwash yesterday- how weird is that?!!? My gums got so swollen they turned blue but they're fine now other than still sore.) So...... I may whine for something soft like Chinese food and turn the steak into lunch tomorrow.