Fall is here with full monsoon rains. Gone are the long evenings eating on the deck, summer dresses and sandals, time for comfort food, sweaters and boots. I am trying to embrace this change, though this year for some reason I am finding it harder than ever. The only way is to cook some really good comforting food and buy some new warm weather clothes.
I made this last weekend up at Pender Harbour where it was pouring rain, and we had spent the afternoon in front of a roaring fire playing quidler and drinking a full bodied red wine. It was so simple and cooked away all afternoon filling the house with the most glorious smells. Bring on winter.
1 pork butt roast, this one was fairly small and fed 4 with some left over
3 apples peeled and chopped
1 onion chopped
1 whole head of garlic cut in half
1 tablespoon of fennel seeds
1 1/2 cups of white wine.
Add all the ingredients except only add 1/2 cup of wine, with a little salt and pepper to a large cast iron pot.
Put on a tight fitting lid and place in a 300 oven. You could also do the same thing but place in a slow cooker. Cook for at least 3 hours, but 4 or more is really better.
Take the meat and garlic husk out and add the remaining wine to the pot. Cook for about 5 minutes until the raw alcohol taste has cooked off and you have a rich thick sauce.
replace the meat and keep warm until ready to serve.
We had this with roasted beets, zucchini and mashed potatoes. I was almost glad that summer had moved over and given way to Fall
I made this last weekend up at Pender Harbour where it was pouring rain, and we had spent the afternoon in front of a roaring fire playing quidler and drinking a full bodied red wine. It was so simple and cooked away all afternoon filling the house with the most glorious smells. Bring on winter.
1 pork butt roast, this one was fairly small and fed 4 with some left over
3 apples peeled and chopped
1 onion chopped
1 whole head of garlic cut in half
1 tablespoon of fennel seeds
1 1/2 cups of white wine.
Add all the ingredients except only add 1/2 cup of wine, with a little salt and pepper to a large cast iron pot.
Put on a tight fitting lid and place in a 300 oven. You could also do the same thing but place in a slow cooker. Cook for at least 3 hours, but 4 or more is really better.
Take the meat and garlic husk out and add the remaining wine to the pot. Cook for about 5 minutes until the raw alcohol taste has cooked off and you have a rich thick sauce.
replace the meat and keep warm until ready to serve.
We had this with roasted beets, zucchini and mashed potatoes. I was almost glad that summer had moved over and given way to Fall
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