From cutting board to pot

The vast majority of what we eat, we prepare ourselves. It’s healthy; nutritious; tasty; the way to control ingredients; and a very important skill/art to engage in.

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Dinner on the way. Clockwise from top: garlic; roast pork loin; potato; carrot; onion. Offstage and waiting to play their parts: salt and pepper; turkey stock; crushed tomatoes; Hatch green chilies;  ground cumin.

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It’s quite good.

I will return on Thursday.

Dinner was served.

A recent dinner: Smoked pork tenderloin, smoked mashed potatoes, scarlet runner beans from the garden with red pepper grilled in a foil packet, and picked-that-day grilled corn slathered with a mayonnaise and sriracha sauce aioli.

It was as good as it looks.

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Dinner is served

Pork ribs slow cooked then finished on the grill. Accompaniments: sliced potatoes and onions grilled in a foil packet with a little butter and pepper; and cauliflower rolled in flour, egg washed, rolled in panko crumbs, then sauteed, served with feta, and mint fresh from the garden. Followed by greens fresh from the garden.

Enjoyed outside on a very pleasant evening.

Yum.

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Dinner is served

Clockwise from top. Warm potato salad featuring smoked potatoes; a stir-fry of chard and snap peas from our garden with red pepper; smoked pork rib; smoked pork loin; in the centre kale salad and celery, both from the garden, with pumpkin seeds and dried cranberries.

A wonderful meal.

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Dinner is served!

From the smoker: back ribs, jalapeno cheddar sausage, potatoes transformed into potato salad. From the grill: romaine lettuce with bread crumbs. From the kitchen: Sliced and seasoned carrots.

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