Tonight Death and Taxes knocked my socks off with a fantastic chinese 5-spice pork stirfry. I'd brought the pork loin chops down to his place with no specific plans for them. Having tired of an all ice cream and stale tortilla chips diet, I picked up a bag of salad mix for lunch and a bag of raw stir fry vegetables to add crunch to the salad greens.
As he stir-fried away. I convinced him to add a few cups of the stirfry mix to the pork. It was divine.
A couple of weeks ago I suffered a carrot obsession. Usually I loathe the rooty sweetness of a cooked carrot, but I needed something different. I whipped up a batch of spiced carrot soup from Deborah Madison's hefty tome Vegetarian Cooking for everyone. Her recipe included an onion relish I decided I didn't wish to make. So I doubled up on the spices and added some lemon zest and lemon juice to balance it out.
Two days later I cooked up some sliced carrots Tunisian style. Caraway seeds, coriander and a dash of vinegar were an interesting and fresh treatment for this vegetable. They were delicious alongside a spice rubbed tuna steak seared under the broiler.
Happy Cooking, all.
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