To market, to market (by a Fat Pig aged 49 1/8)

[chickenfeet]

The lemur is at dance practice so I did the Saturday market on my own. The swag:

6 nice thick pork chops
5lbs beef short ribs
massive bunch of kale
Bartlett pears
Italian prune plums
parsnips
Nantes carrots
big bunch of basil
beets
black olives
bread

That was as much as I could carry so i shall have to do a supermarket/liquor store/beer store run in the car as I still need onions, garlic, lemons, potatoes, wine, beer and beef stock.

When that lot is sorted I'm going to cook up a batch of tray baked pork chops with pears, parsnips and potatoes and a big pot of braised short ribs with roasted beets. That should go some way to restocking the freezer.

X posted to gastrogasm

Comments

[a-d-medievalist.livejournal.com]

Is that the Jamie Oliver recipe? I haven't made that in ages, but it's good ...

[chickenfeet2003.livejournal.com]

Yes. It's excellent and freezes well.

[a-d-medievalist.livejournal.com]

I think I'll make that for Sunday dinner! OOOHHHH!!!! And I just got my e-bay copy of The Cookery Year, which is such a great book for basics.

[neko-katt.livejournal.com]

Looks like you eat very well, but you forgot the spinach.

I'd be happy to send you an E. coli O157:H7 filled bag

;)

[chickenfeet2003.livejournal.com]

Vegetables are bad for you!

[kinetikatrue]

That reminds me of two pork recipes I'm quite fond of: one for a pork loin cooked in cider with sweet potatoes, carrots, turnips, apples and fresh thyme, until you end up with pork pot roast. And the other for thick pork chops layered into a crockpot with large slices of onion, dried apricots and cranberries, sultanas and . . . I want to say cider, again, but I'm a bit muzzy on the subject as it's been almost a year since I cooked it last, due to my living with vegetarians.

Anyway, what I mean to say is that that sounds lovely and I shall have to try making it should I ever get the chance.

[chickenfeet2003.livejournal.com]

I used to make a pork dish with dried apricots, apples and prunes and spices. It was alleged to be Elizabethan. It was very good.

[kinetikatrue]

Which sounds like a recipe sibling to the Jewish Tzimmes. But could also well be Elizabethan.

And it also does sound very good.

[chickenfeet2003.livejournal.com]

I don't suppose the Jewish version uses pork though!

[kinetikatrue]

No, no - beef brisket is the usual, if I remember correctly, but substitutions can be made, yadda yadda.

[daubentonia.livejournal.com]

I breaking my own rule of not posting while drinking to say, "I'm really hungry. Can I come over to dinner some time?"

[(Anonymous)]

Any time!

[chickenfeet2003.livejournal.com]

oops