It feels good to be able to sit up at a computer and actually blog. Which seems a strange thing to say. The cold going round here knocks you on your backside. There was barely enough energy to work the remote. Forget watching anything with a plot as keeping focused was not on the cards! Which meant silly stuff like Real Housewives. Please, nothing real about them! My brain may never recover.
I did find Design on a Dime. Which is very lightweight but has inspired several ideas for our porch that I want to try out when the weather gets a bit warmer. I’m looking forward to creating a comfy area to hang out in.
It also felt good this weekend to get back into the kitchen and work on creating dishes. I had some pork ribs and some root vegetables to use and I wanted to do something on the French side. There were a ton of recipes using mushrooms and cream. A combination that I love.
I prepped the roast veg of potato, parsnip, and carrot first and got those cooking. Heat a few tablespoons of olive oil in a skillet, season the pork with sea salt and pepper, then brown all four sides.
Remove from the skillet and cover with tin foil. Finely chop a shallot (these can be potent and make you cry!) and add to the skillet. Cook for a few minutes on medium heat. You want the shallots to soften, not brown, then add 4-5 cloves of chopped garlic.
After another couple of minutes add a few mushrooms that have been sliced. Then add 1-2 teaspoons of fresh thyme, some sea salt, and pepper.
Once the mushrooms start to brown add 1 1/2 – 2 cups of chicken stock to the skillet and bring to a simmer. Add about 4 tablespoons of cognac and a couple of tablespoons of stone ground mustard.
Put the pork back into the skillet and simmer until the pork is cooked and the sauce has reduced a bit. Then add a 1/3-1/2 cup of cream. Taste and add more cognac and mustard if needed. Sometimes the cream can dampen the strong flavours.
Serve over the roasted veg and top with the sauce. You might find you have plenty of sauce left over. I used mine to make a creamy chicken soup for tonight’s dinner. Too good to let it go to waste!