I like repetition. It guides me from one task to another. Like how in the morning I’ll make my wife’s coffee exactly the same way and take it to her while she is getting ready for work before making my own. Then I’ll pack the kids’ school lunches, followed by preparing breakfast, and every Tuesday, … Continue reading The Virtues of Routine and Braised Cabbage
If planted midsummer red cabbage will mature just about the time of the first frost. As long as it is harvested before the first hard freeze it will last in storage until about the beginning of the year. Depending of the variety and the conditions under which it is stored it might last a little longer.
Whether you grow it or buy it red cabbage is a great winter vegetable that is under utilized by the home cook. It can easily be whipped into a tasty Asian slaw, turned into a comforting bowl of borscht or a wonderful braised red cabbage. This dish is perfect with pork chops or pork roasts and is also a fine accompaniment to ham or cured and smoked pork chops. Continue reading “Braised Red Cabbage”
Chili is great, and a favorite, but sometimes it is nice to find an alternative. This is a nice change for sure. The sourness of the tomatillos cuts the richness of the pork while still letting the pork taste rich. The other thing about the tomatillos is the juice from them thickens the broth. The … Continue reading Pork Pazolé
The one thing that stays the same around my kitchen, has been a continuous thread, is collard greens. Collard recipes have been prepared in many incarnations but eventually I rendered them all down the most basic of recipes. I like collards in every fashion imaginable, and while I can spoon potlikker right out of the … Continue reading Pot Roasted Collards and Purple Hull Pea Fritters with Spicy Buttermilk Gravy