Tuesday, October 26, 2010
Cool-weather greens season is upon us. My kale is still itty-bitty, but the mustard greens I planted a few weeks earlier are absolutely kicking ass. I used to just saute my mustard greens like Swiss chard, but pre-boiling them before the saute is definitely my new technique. There was no bitterness whatsoever. Like my Dad said, you could certainly add more butter or bacon to make them really good, but then you're kind of getting away from the point of eating them in the first place.
Monday, October 18, 2010
This is one of those simple late summer recipes I just live for. It was made all the more magical with local late-season tomatoes and glorious Texas peaches. Oh, Texas peaches. Texas does peaches right. Sad that I'm talking about this in October, right? It's gonna be a long winter.
The original recipe (from Gourmet) calls for pork tenderloin, and I have made it that way in the past and certainly would again for a crowd. Cooking for two, though, it's easier to just grab a couple of chops.