As winter kicks in my new found obsession with braised meats only seems to intensify. The italian conversation ender on this topic is osso bucco. I can’t seem to think of anything funny to say about slow cooking a baby cow’s leg. Rice isn’t funny for an entirely different reason. Cute over boring, it’s all a treat though, eat it up.
So I may have slagged off the Canadian side of my family regarding the turkey in my last post. I can only offer this as evidence that holidays were not a pure culinary disaster. This is in fact the king of holiday sides. No matter the dish, no matter the holiday, this is a requirement. In fact it was once remarked by an 73 year old woman, “this tastes like winning the Nobel prize for chemistry while at the apex of an orgasm.” I’m pretty sure that old lady never had an orgasm, but it’s certainly not an inaccurate description.
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I went to a Croatian-style pig roast this past summer and it was real good. Now that the cold weather’s here – I wanted that taste again…real bad. How could I achieve this without a pig? I pondered and pondered until I saw a real cheap cut of meat at the grocery store and thus came up with a solution: Pig Roast Style Roasted Loin of Pork served with mashed taters and Red Cale with apples and walnuts…..yum.