Thyme For Cooking, the Blog

Honey Mustard Pork Chops

This has been a wretched spring. 

It's almost the end of May and we are, once again, lighting fires every night. 

Two weeks ago I wore shorts while I mowed the lawn and did the initial planting in the potager.

I'm back to long pants and sweatshirts.

For obvious reasons, we have not been doing a lot of outdoor cooking.

We're still (sigh....) doing winter cooking.

At least is was good.....

Pork chops get fork-tender in no time when gently braised.  

I prefer thinner, boneless chops for this spicy/sweet honey mustard sauce. 

They cook faily quickly, stay tender,  moist, and the reduced sauce makes it a lovely main course.

Honey Mustard Pork Chops

Preparation and cooking time:  35 minutes
     

 Ingredients:

• 2 - 4 boneless pork chops, 12oz (350gr) total weight
• 1/2 onion
• 1 tbs olive oil
• 1/2 cup chicken broth
• 1/2 cup white wine
• 1 tbs whole grain mustard
• 1 tbs honey
• 1 tbs sherry vinegar or cider vinegar

 Instructions:

• Chop onion.
• Heat oil in nonstick skillet.  Add onions and sauté until tender.
• Move onions to the side and add pork chops.  Brown on both sides, about 10 minutes total. 
• Add remaining ingredients, cover, reduce heat and simmer 15 minutes. 
• Increase heat to medium-high.  Uncover, remove pork and keep warm. 
• Stir sauce well and boil until it reduces by half, about 5 minutes. 
• Spoon over pork and serve.

Despite the gray, wet weather I did manage to finish planting the potager Saturday.

Of course, I finished the last two rows getting soaked in a thunderstorm.  The forecast was for two more days of rain followed by 3 days of sunshine.  I wanted to get the seeds in before the rain.... It would be too muddy afterwards to plant for two or three days, delaying the planting by a week.

Notice all the rocks that crop up after every rain..... As well as broken roof tiles, pieces of concrete, broken crockery, rusty tools..... I feel like an archaeologist.

Since the weather is cold and wet, mon mari is working inside, dismantling the fireplace.

Apparently, it was a very smoky fireplace as there were bits added on the sides and top.  The original fireplace is very shallow, as you can see outlined in red.

You can see how much they built it out in the photo below.

As the chimney doesn't go all the way to the top we're not planning on making it a usuable fireplace - decorative only.  It appears that it was just cut out of the wall stones, like the fireplace in the kitchen.  They'll need a bit of cleaning.

And the fence is, for the most part, finished.  This is the last spot - where Bonnie got out twice last week.  We hope this will solve that problem. 

We still need new gates.

And some finishing bits.

As soon as the sun shines again.

Braised Pork with White Wine, Olives and Sage

It's been a strange spring, very wet and cool.

My herb garden has reflected the weather: strange.

The thyme is still dormant (or dead) but the sage is thriving.

And that's why, in May I made braised pork - because it's cold.

It's flavored with sage - because the sage has never looked nor tasted so wonderful.

Add some white wine, olives, garlic. parsley and we have the flavors of the Mediterranean.

Even though it's too cold to walk on the beach.

Braised Pork with White Wine, Olives and Sage

Preparation and cooking time: 1 hour 45 minutes    

 Ingredients:

• 1 pork loin roast, 24oz  (750gr)
• 2 tbs persillade  which is
•      1 tbs parsley
•      2 cloves garlic - chopped very finely, together
• 10 - 12 sage leaves  substitute 2 tbs dried
• 10 - 12 olives, black or green, pitted or not
• 1 cup (8oz, 250ml) of white wine
• 1 tbs olive oil
• 1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs chicken stock

 Instructions:

• In heavy pot or oven with tight-fitting lid, brown pork in olive oil. 
• Mince garlic and parsley.
• After turning pork, spread persillade over the top of the pork.  
• Add the sage leaves, olives and white wine, turn heat to low, cover and braise for 1 1/2 hours. 
• Remove pork and keep warm.  Either use a meat thermometer or slice into the middle to make certain it's done.  Slightly pink is okay.  (If it's not done, cut into thick slices and put back into the pan for 5 minutes.)
• Dissolve cornstarch in chicken stock. 
• Stir cornstarch into pan juices to thicken.  
• Cut pork into thick slices, spoon some of the thickened sauce over the top and serve, remaining sauce on the side. 

Let's not forget the update:

The fence posts are in on one side of the front garden.  We moved them in a bit so we could save the rosebushes.... And so we could put up the new fence before taking down the old one.

Bonnie (aka: Trouble) has been up to her usual tricks.  The twine around the top seems to have stopped her going over, but it hasn't stopped her from ripping holes in the fence and squeezing out.

We have learned, that with a little effort, the girls can pull apart the chain link fence like a zipper.

We patch as best we can, knowing it's all temporary.  That nice big square was formerly blocking the fireplace, below, in what will be the dining room.

The fireplace is a mess - and apparently didn't work very well.  It's chimney doesn't go all the way to the top, so we plan on just making it look pretty.

And, finally, with almost a week of sporadic sunshine behind us, the lawn is mowed, the field is mowed, the herb garden moved, the weeds trimmed and the potager planted with the tomatoes and cool, spring crops.

Progress has been made.

 

Pan-Fried Nile Perch with Capers and Lemon

From the person who hates fish came a request for....

Wait for it....

Fish.

Mon mari has decided that, as he used to like fish, and it is good for us, perhaps he should like it again.

My job, that goes without saying, is to make certain that he doesn't have any 'bad' fish to put him off during this transition period.

Bad fish are fish with bones.

We need to ease into this carefully.

It's simple enough to do... Sort of.  

When it comes to fish I am woefully ignorant so I just ask the fish monger.

Which is how we came to be eating Nile Perch the other night.

Pan-Fried Nile Perch with Capers and Lemon

          Preparation and cooking time: 10 minutes

 Ingredients:

• filet of Nile perch, enough for 2, 350gr, 12.5oz  
• 1/3 cup flour
• 2 tsp paprika
• 3 tbs butter
• 3 tbs capers
• 1 tbs lemon juice
• 1 lemon, sliced
• 1 tbs fresh tarragon, snipped
• 1 tbs fresh garlic chives, snipped

 Instructions:

• Cut the fish into pieces - easier to handle
• Put the flour and paprika on a plate and mix well. 
• Over medium-high heat 1 tbs butter in a large nonstick skillet 
• Rinse fish and pat dry. 
• When butter is sizzling and just starting to color dip both sides of fish in flour and add to pan. 
• Sauté 3 - 4 minutes per side, depending on thickness.  
• When nicely browned and done remove to a platter 
• Add remaining butter, capers, lemon juice, herbs and lemon slices to skillet.  Quickly stir, loosening and browned bits. 
• Spoon over fish and serve. 

This is the view from my desk - rain, rain and more rain.

There was a brief pause in the rain yesterday.  Mon mari had roto-tilled this little patch beside the house a week or so ago (during another pause in the rain).

Since the puppies destroyed my herb garden last fall, and there is no hope of keeping them out of it in the current location, I'm moving it.

So I spent the 3 hour lull in the rain laying out my new garden, moving the surviving plants and sticking them in the mud.

This is what my herb garden used to look like. I won't show you what it looks like now.....

I put chicken wire on top of the little wooden fence, which made it difficult for me to get at the herbs but didn't even slow down the puppies.  I'm using the little wooden fence to make paths in the new garden.

 

As long as I'm talking about puppy mischief / damage, I trimmed the hedge. 

They decided, last fall, that it was fun to jump on top of the hedge. 

I gave it a serious clipping, but you can still see where they did a lot of damage.  I'm hoping that it will grow back.... If I can keep them out of it.

Mon mari has been staying out of the rain and mud.  He refinished the cabinet in the dining room.  It's a large cabinet, cut into the wall. (Remember, the walls are stone, 2 feet thick) To give you an idea, the greyish cabinet in front of it is almost 6 feet high

And if it ever stops raining, here's the fence waiting for him.....

If it ever stops raining....

Couscous with Browned Red Onions

I never made couscous when I lived in the US but it's a very popular side dish here.... As well as the traditional accompaniment to Moroccan foods, also very popular here.

Mon mari's discerning opinion was that it was 'dry and tasteless'.

Naturally, I consider it my privilege and duty to prove him wrong.

It really is just a matter of preparation.

If it's meant to be the base for a spicy, saucy tagine, a somewhat dry, simple couscous is best.

If it's meant to be a side dish and able to stand on it's own, tart it up a bit. 

Like this: a slightly sweet red or Spanish onion is fried until well browned, making it sweeter and a nice balance to the slightly salty olives. Stir into finished couscous to liven it up.

Couscous with Browned Red Onions

Preparation and cooking time:   25 minutes

 Ingredients:

• 1/2 cup couscous
• 3/4 cup chicken broth
• 1 red onion
• 1/3 cup green olives
• 1 tbs white Balsamic vinegar
• 2 tsp olive oil
• 1 tsp butter

 Instructions:

• Thickly slice red onion. 
• Heat a medium skillet over medium heat. 
• Add butter and oil.  When butter is melted add onions, laying them as flat as possible. 
• Let sauté, undisturbed, for 5 minutes or until starting to brown and soften. 
• Stir, reduce heat and continue to sauté until well browned, another 15 - 20 minutes.
• Cut olives in half or thirds.
• Heat chicken broth to a boil.
• Put couscous in a medium bowl. 
• When broth is boiling pour over couscous, cover and let stand for 10 minutes... Donot stir it.
• Uncover, add onions, olives and vinegar, fluff gently with a fork to combine and serve.

What's your weather been like?

Ours has gotten to the point that even the forecasters are striving for some diversity. 

Our forecast for the next 10 days:

• A couple of showers
• Chance of rain
• Periods of showers
• Periods of rain
• Occasional showers
• Showers possible
• Chance of rain and drizzle 
• Possible rain
• Rain
• A couple of showers

In the rare moment that the sun peeks through the clouds it can make the distant field of rapeseed look fantastic.

As to the house: it's official; we've been trimmed.

Mon mari has now declared the kitchen 'Done'!

I gently explained to him that it's not done until I say it's done and I haven't gotten out my microscope yet

Although, just between you and me, it looks dams good. (He doesn't read this).

Next, until the rain stops, it's the dining room.

There's a big, shallow cabinet in one wall.  It hadn't been opened in 3 years as it was buried behind our stuff.  There were old shoes and clothes in it.... and lots and lots of mouse turds.

The doors are in great shape.  The inside can use work, but it will be great to have all that storage.

Yesterday I mowed the front lawn in the rain.....

 

Lamb Curry, almost

We had Slow-Roasted Moroccan Lamb last weekend.

Mon mari tells me (often) that his 'mother always made Lamb Curry' with leftover leg of lamb.

I had a bad allergic reaction (I woke up in the Emergency Room with a priest hovering over me) the last time I ate curry, so I've been somewhat reluctant to eat it again.

So I decided I a compromise might work.  It's not really a curry.... More of a North African Stir-Fry.

Whatever....

Mon mari was happy

Make it as hot as you like.

Lamb Curry, almost  

Preparation and cooking time: 25 minutes  

 Ingredients:    

• 2 cups leftover lamb
• 1 onion
• 2 cloves garlic
• 1 carrot
• 1/2 head of broccoli
• 1/2 red pepper
• 1 cup chopped tomatoes
  
• 1 tsp paprika
• 1 tsp cumin
  
• 1 tsp chili powder
• 1/2 tsp cinnamon
• 1/2 tsp powdered ginger
• 1/2 tsp saffron, crushed and soaked in 
• 2 tbs dry sherry
  
• 2 tsp olive oil
• 1/2 cup (4oz, 125ml) beef stock
• 1 tbs cornstarch (maizena, corn flour)
• hot sauce to taste.... for some people
• Basmati rice
• 1/2 cup Basmati rice
• 1 cup beef stock

Instructions:

• The prep:  
• Cut the lamb into bite size pieces.
  
• Cut the broccoli into small florets with a bit of stem.
• Slice the onion.
• Cut the red pepper, carrot into matchsticks.
• Mince the garlic.
• Dissolve the cornstarch in 2 tbs water and set aside.
• To cook: 
  
• In a large skillet or wok heat the oil over medium-high heat.
• Add pepper, carrot, onion, and stir fry 3 minutes.
• Add garlic, broccoli and stir-fry 2 minutes more.
• Add the spices and stir-fry 1 minute longer.
• Add the lamb, tomatoes, saffron and beef stock.
• Bring to a boil.  Reduce heat, cover and simmer for 3 - 5 minutes longer, until the broccoli is just tender, but not over done.
• Give the cornstarch/water a stir to recombine and add it to the pan, stirring constantly until thickened.
• Serve over rice.
• Basmati
  
• Cook barley in chicken stock, covered, over medium-low heat until done.

And now for the update.

Mon mari has instituted a work slow-down.

It all started last week.

It started raining.

The next scheduled project involved mixing cement and doing other things that needed to be done outside.

So he decided to finish the trim in the kitchen.  It's only been waiting 2 1/2 years.

We still haven't managed to get a dishwasher.  I put a wine rack in the spot ages ago... Which looks rather tacky, unfinished, and is a magnet for dog hair.

 

He made a door for it.

Big improvement.

Then he started on the little bits.....

Like putting a piece in the corners, and finishing the trim along the bottom edges.

He was in the process of finishing up these under-the-shelf bits when the weather got worse.  It's now quite cold.  He had all of his tools upstairs all winter, but, when we moved the furniture up, the tools went back down to the barn. 

He says it's too cold to be out there working.

He's on strike.

Last time I asked he said something to the effect that it would get finished when he got around to it.

Well.....

Here it is.

A round Tuit.

So there....

I declare the strike over!

Asparagus and Green Garlic Lasagne; the update

The furniture was moved up, put into place, cleaned off and then the fun began.

I think it's finally organized.

Well, this bit anyway.  We still have 3 more rooms (bedroom, office, dining room) to do but it's nice to have something finished.

I put two chairs by the bookshelves.  Bookshelves need chairs. 

The antique dresser that we've had for years is on the landing.... and two afghans are on the afghan stand.

My big chair finally made it into our bedroom.  It's actually a 'chair and a half' - bigger than a chair but smaller than a love-seat.  It's the most comfortable piece of furniture we own.  Another afghan (did I mention I crochet?  And knit?)

 

The guest bedroom finally has a bed... and a bookcase.

As well as a comfy chair and a couple of dressers.

And the two big wardrobes are finally in place.  Eventually, there will be a closet for hanging between the two.

Someday.....

Since it's spring, I'm trying to do some spring cleaning.

I had a few lasagne noodles left in the cabinet that I wanted gone before summer, as well as some chopped tomatoes in the freezer.  Time to empty the freezer to get ready for summer..

Add to that a few asparagus spears, some green garlic and Voila!

This is meant to be a side dish, not a main course.

Asparagus and Green Garlic Lasagne

6 no-cook lasagne noodles
2 cups chopped tomatoes
1 cup tomato sauce
1 ball (4oz, 125gr) fresh mozzarella
4oz (125gr) green asparagus
4 green garlic
1 tbs olive oil
2 tbs pesto sauce
1/3 cup shredded mozzarella (not fresh)

Trim the asparagus.  Blanch in boiling water for 5 minutes.  Remove and drain.  Cut in half the short way, then cut in half the long way.
Trim and slice the green garlic.  Fry the green garlic in oil just until tender.  Remove. 
Add the tomatoes, tomato sauce to the oil and heat through.
Slice the fresh mozzarella as thinly as possible.

In an 8 inch square baking dish, make the following layers, alternating the direction of the noodles:

tomatoes with sauce
2 noodles
all the mozzarella
all the green garlic
tomatoes with sauce
2 noodles
spread the pesto on the noodles
all the asparagus
tomatoes with sauce
2 noodles
remaining tomatoes with sauce

Cover and bake, 400F (200C) for 25 minutes.  Remove, uncover and sprinkle with mozzarella.  Return and bake 5 minutes longer.  Remove, let rest 5 minutes before cutting.

Mexican Chicken; the update

My books are unpacked!!!!!

It was exciting...

It also took forever.

Not the unpacking, so much as the organizing.

I had to track down all the odds and ends of books that had been dug out of various boxes or added to the library over the last 4 years.

Then I had to rearrange all of the other shelves where those books were - tucked above the cook books, stuffed behind the photo albums, that sort of thing.

It's done.

Oh, just so you know.... these are the photo albums and paperbacks, with a few hardover novels and the language books thrown in.

We're happy - mon mari with the shelves; me with the books on them.

We were also happy when I found frozen sweet corn.

Those of you who read my blog know that the French (and Spanish) think of all corn as pig food.

The only way I've seen sweet corn in the past is canned.

The only way I've seen it used anywhere in Europe is on pizza.

At the frozen food store I found frozen sweet corn.

Mexican Chicken

4 chicken thighs
1 onion, roughly chopped
1/2 green bell pepper, roughly chopped
2 cloves garlic, minced
2 cups chopped tomato
1 tbs tomato paste
1 cup sweet corn
1 tsp chili powder
1 tsp paprika
1/2 tsp cumin
2 tsp olive oil

 
Heat oil in a medium nonstick skillet over medium heat. Add onion, pepper, spices and sauté until tender, about 7 minutes.  Add garlic and sauté a few minutes longer.  Move vegetables to the side, add chicken thighs and brown on both sides, about 5 minutes. Add tomatoes, cover and simmer for 15 minutes, until chicken is cooked through.  Add sweet corn, tomato paste and simmer, uncovered, 5 minutes longer, to cook the corn and thicken the sauce slightly.

I wonder, if I shared some of my Peaches and Cream, bi-color sweet corn, with the French, would they change their opinion?

Well.... We'll never know because I'm not sharing.

Corn Fritters with Balsamic Honey Reduction; the update

This is what the top of the stairs looked like before I left.

It was full of dirt and dust and years of filth.

This is what it looked like when I came home.

Well done, mon mari!

Of course, since my desk / computer is on a table tucked under the stairs it was rather dusty.

I had to take my computer out to the barn, take the cover off and blow the dust out with the air compressor before I dared to turn it on.

He also finished the floor, built and installed the railings and started the book shelves.

These shelves are for the odd-size books, photo albums and my paperbacks. 

Soon, soon I will be able to unpack the last of the boxes.

I'm so excited.....

I love my Kindle - but I love my books, too, and I miss them.

Now, to the food....

My s-i-l has been cooking (those who know and love her know that she doesn't do it regularly).

She made the old family chutney recipe and a lovely Balsamic / honey reduction.

I carried jars of both home in my luggage - successfully, I might add (and very thoroughly wrapped).

The Balsamic / Honey Reduction was sublime drizzled over the goat cheese.

Be jealous! 

This recipe is based on one from the British cook book 'Starters' - thus I have a combination of weights and measures.

Corn Fritters 

100gr flour
2 tsp baking powder
3 tbs thawed, frozen sweet corn
100 ml milk
pinch salt
2 tbs olive oil
4 tbs soft goat cheese
2 tbs Balsamic / Honey Reduction

Mix flour and baking soda.  Add milk, sweet corn and mix well with a whisk.  Cover and set aside for 15 minutes.
Heat 1 tbs olive oil in a large skillet over medium-high heat.  Stir down the fritter batter.  Drop batter by heaping tablespoon into the skillet.  Let fry until brown, 1 - 3 minutes (depending on heat).  Add remaining oil and turn fritters.  Fry until brown.
Divide got cheese and place on two plates, along with half of the fritters.  Drizzle goat cheese with Balsamic / Honey Reduction.

Balsamic / Honey Reduction

Combine equal amounts of Balsamic vinegar and honey; reduce by half. 

Duck Confit and Potato Gratin

We have a floor.

Mostly.

The bit at the top of the stairs isn't finished yet, but I suggested, and mon mari agreed, that perhaps the railing could be next....

For obvious reasons...

But the rest is done, with two coats of varnish on it, so far.

I'm so pleased with it I thought I'd post lots of views.

Remember my complaining about the dust?  This is the gap between the lower ceiling and the upper floor that was so helpful in distributing it all.  It will be enclosed soon.

Thankfully.....

To celebrate, I made another dish based on a recipe from my French 'Gratins' cookbook.  This one involved duck confit.

In the past I've only used duck confit in cassoulet. As much as we love it, it's always a challenge dealing with all the fat that comes with it.

There are four legs / thighs buried under the fat in that can of duck confit, which is more than we would eat for dinner. (I used the rest in a risotto; recipe next post).

One major change I made in the recipe was to not top it with breadcrumbs.  Personal opinion, but I normally think all breadcrumbs add is calories.  I don't really see them as enhancing the flavor.

Confit of Duck and Potato Gratin

2 legs and thighs of duck confit. meat removed from bones
2 medium potatoes, thinly sliced
4oz (120gr) mushrooms, thickly sliced
3 shallots, chopped
2 cloves garlic, minced
1 tbs parsley
1 tsp rosemary
1/4 cup white wine
1 tbs duck fat

Sauté potatoes in duck far until starting to brown, about 10 minutes.  Add mushrooms, shallots, garlic, parsley and sauté until 5 minutes longer.
Put duck into another skillet, add wine, rosemary, cover and simmer 10 minutes.
Spread half the potatoes / mushrooms in a gratin dish.  Top with duck and wine.  Spread remaining potatoes over the duck.  Bake, 400F (200C) for 20 minutes, until top is nicely browned.  Serve from gratin dish.

This very simple dish is one of the best we've had this winter.

Now.....

Do you know what these are?

Guess?

 

Pork Chops, German Style; done with the cold

Three weeks ago it was -6C (22F) and snowing.

Two weeks ago it was -11C (12F) and the ground was covered in snow.

Two nights ago we had our last night below freezing and the forecast is continued warming.

The high today was 12C (54C)....   The snow is gone, the grass is growing, the daffodils are blooming.

I have spring fever.

I'm ready to plant the garden, get out the barbecue grill, throw open all the windows and sit in the sun.

Instead I lit a fire in the stove, as usual.

One of the disadvantages of living in a house with 2-foot thick walls is that it takes awhile for the inside to catch up with the outside.

In spring, and sometimes well into summer, the outside can be warmer than the inside.  I often open the doors and windows to let the heat in.  I'm lighting a fire in the kitchen and working outside in shorts and a tank top.

On the other hand, we don't need air-conditioning.

At least, so far.

For now I'm still cooking winter food.

These braised pork chops, flavored with beer (or wine) and paprika, made a warming dish for the cold weather... Or, just a cold house.

Pork Chops, German Style

2 - 4 pork chops, depending on size, 12oz (350gr) total weight
1 tbs olive oil
4oz (125gr) mushrooms, trimmed and thickly sliced
1 onion, thickly sliced
2 cloves garlic, minced
1 tsp paprika
1 1/2 tsp thyme
1/2 cup (4oz, 125ml) beer
1/2 cup (4oz, 125ml) chicken stock
1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs water

Heat oil in large nonstick skillet over medium high heat. Add pork chops and brown, about 5 minutes per side. Remove.
Reduce heat to medium. Add paprika and sauté briefly, about 30 seconds. Add onions and sauté 3 minutes. Add garlic, mushrooms and sauté 5 minutes longer. Add beer and deglaze pan, stirring up any browned bits. Add chicken stock and thyme. Return chops to pan, cover, reduce heat and simmer until chops are cooked through and tender, about 15 minutes longer.
Remove chops and keep warm. Increase heat to medium-high. Dissolve cornstarch in water. Add to sauce, stirring until thickened and cleared. Pour over chops and serve. 

In case your curious, our house topped out at 18C (64F) inside during the coldest weather and was around 11C (52F) most mornings when we got up, before we lit the fires....

Another disadvantage of old, stone houses.