Pork and Fruit on August 17
We had a roasted, stuffed pork leg from Sweetbriar Farms that was cooked on the Ducane. I stuffed it with fresh, black mission figs, thyme, and white nectarines. I coated it with salt and Aleppo pepper, and then drizzled it with balsamic vinegear, blackberry wine, and olive oil. I grilled more figs and white nectarines that had been marinated in balsamic vinegar and olive oil and served the pork and fruit over wild rice that was cooked with fresh shitake mushrooms and leeks. This was much more of a Fall dish, but it was a rainy and nasty day (we had thunderstorms all day), so it was feeling like Fall.
Bruce made a salad of mixed greens, sliced onions, carrots, garlic, toasted walnuts, goat cheese, and radishes. The dressing was an anchovy, creme fraiche vinaigrette.
We enjoyed a lovely bottle of Cristom 2005 Loise Vineyard Pinot Noir.
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Who We Are
Sunburned and full!
My husband, Bruce, and I live on the beautiful Oregon Coast. We are passionate home cooks and make dinner from scratch almost every night of the week. We shop the farmer’s market, buy as much from local producers as we can, and support the organic, sustainable, and Slow Food movements. We believe that knowing where your food comes from, cooking from scratch, eating well, in season, and together at the table are all part of living healthy. You won’t find many foods from the middles aisles of the grocery store in our house!! This blog is an account of our home-cooked meals for the year 2008 (and now 2009). The way it works is I prepare the main entree’ (I usually don’t follow a recipe–I like to think of recipes as reference and use them to generate ideas) while Bruce usually makes a salad to match. We eat the salad after we eat the main entree’. We learned to eat that way when we visited Italy and prefer it now. We always have a bottle of wine with dinner, so we’ve documented it as well. We don’t go by what’s best with white or red, we just drink what we like. This project started in December 2007 when there were many discussions regarding the frequency in which favorite dishes were made. We determined that the best way to know how often we ate pasta with Bolognese sauce (or anything else) was to document it. We have been doing just that in a journal since January 1, 2008. I then decided that it would be better to put it on a blog; not for public attention, but for easier storage management and transferability of the data. If you happen to stumble across this blog and find it interesting, or would like to know how we made something, let me know–I am happy to share.
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