I intend to cut thick slices of loin of pork, brown them and onions and cook
gently in stock and red wine. I'll finish by sautéing mushrooms in butter,
mix in double cream, add it all to the pan and cook down for the sauce. I
haven't made this for a while so comments will be welcome. Haven't decided
what to serve with it yet. All ideas gratefully received))

What will you cook?


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On Sat, 26 Oct 2013 18:19:54 +0100, "Ophelia" >
wrote:

>I intend to cut thick slices of loin of pork, brown them and onions and cook
>gently in stock and red wine. I'll finish by sautéing mushrooms in butter,
>mix in double cream, add it all to the pan and cook down for the sauce. I
>haven't made this for a while so comments will be welcome. Haven't decided
>what to serve with it yet. All ideas gratefully received))
>
>What will you cook?

I'm going to brown thick slices of pork loin too, then cook them in a
rice and black bean pilaf. Think rice toasted in olive oil, garlic,
garlic, garlic, onions, celery, dehy bell pepper, bay leaf, parsley,
Penseys adobo, sazon goya, and naturally Goya canned black beans...
got six nice pork slices, gonna do 2 cups of rice, two cans of
beans... enough for dinner twice, perhaps thrice.

On 10/26/2013 1:19 PM, Ophelia wrote:
> I intend to cut thick slices of loin of pork, brown them and onions and
> cook gently in stock and red wine. I'll finish by sautéing mushrooms
> in butter, mix in double cream, add it all to the pan and cook down for
> the sauce. I haven't made this for a while so comments will be
> welcome. Haven't decided what to serve with it yet. All ideas
> gratefully received))
>
> What will you cook?
>
>
I'm planning to make a pot of lentil soup. Beef stock as the base this
time around. I have some smoked beef sausage which I'll brown with some
onion and bell pepper. Maybe some garlic. A little salt, pepper. I'll
out other seasonings, and whether or not to add something like leaf
spinach, as I go along.

Jill

On 10/26/2013 7:35 PM, Brooklyn1 wrote:
> On Sat, 26 Oct 2013 18:19:54 +0100, "Ophelia" >
> wrote:
>
>> I intend to cut thick slices of loin of pork, brown them and onions and cook
>> gently in stock and red wine. I'll finish by sautéing mushrooms in butter,
>> mix in double cream, add it all to the pan and cook down for the sauce. I
>> haven't made this for a while so comments will be welcome. Haven't decided
>> what to serve with it yet. All ideas gratefully received))
>>
>> What will you cook?
>
> I'm going to brown thick slices of pork loin too, then cook them in a
> rice and black bean pilaf. Think rice toasted in olive oil, garlic,
> garlic, garlic, onions, celery, dehy bell pepper, bay leaf, parsley,
> Penseys adobo, sazon goya, and naturally Goya canned black beans...
> got six nice pork slices, gonna do 2 cups of rice, two cans of
> beans... enough for dinner twice, perhaps thrice.
>
>
Sounds tasty, Sheldon.

Jill

"Ophelia" > wrote in message
...
>I intend to cut thick slices of loin of pork, brown them and onions and
>cook gently in stock and red wine. I'll finish by sautéing mushrooms in
>butter, mix in double cream, add it all to the pan and cook down for the
>sauce. I haven't made this for a while so comments will be welcome.
>Haven't decided what to serve with it yet. All ideas gratefully
>received))
>
> What will you cook?

Pizza! And will be making the kidney bean relish for Monday.

On Sat, 26 Oct 2013 18:19:54 +0100, "Ophelia" >
wrote:

> I intend to cut thick slices of loin of pork, brown them and onions and cook
> gently in stock and red wine. I'll finish by sautéing mushrooms in butter,
> mix in double cream, add it all to the pan and cook down for the sauce. I
> haven't made this for a while so comments will be welcome.

Garlic and thyme will improve the flavor, as will a couple dashes of
L&P in the sauce/gravy.

> Haven't decided
> what to serve with it yet. All ideas gratefully received))

You want something to soak up all that lovely gravy! Which means rice
or potatoes.... plain rather that fancied up. Vegetable? I'd go with
something plain again, like broccolini
>
> What will you cook?

No idea. I'll figure that out tomorrow.


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Food is an important part of a balanced diet.

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>I intend to cut thick slices of loin of pork, brown them and onions and
>>cook gently in stock and red wine. I'll finish by sautéing mushrooms in
>>butter, mix in double cream, add it all to the pan and cook down for the
>>sauce. I haven't made this for a while so comments will be welcome.
>>Haven't decided what to serve with it yet. All ideas gratefully
>>received))
>>
>> What will you cook?
>
> Pizza! And will be making the kidney bean relish for Monday.

Will you make your pizza from scratch?

--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Sat, 26 Oct 2013 18:19:54 +0100, "Ophelia" >
> wrote:
>
>> I intend to cut thick slices of loin of pork, brown them and onions and
>> cook
>> gently in stock and red wine. I'll finish by sautéing mushrooms in
>> butter,
>> mix in double cream, add it all to the pan and cook down for the sauce.
>> I
>> haven't made this for a while so comments will be welcome.
>
> Garlic and thyme will improve the flavor, as will a couple dashes of
> L&P in the sauce/gravy.

Yes!!!! How could I forget the garlic???


>> Haven't decided
>> what to serve with it yet. All ideas gratefully received))
>
> You want something to soak up all that lovely gravy! Which means rice
> or potatoes.... plain rather that fancied up. Vegetable? I'd go with
> something plain again, like broccolini

We don't like rice so it will be potatoes. Hm I have cabbage, swede,
carrots, red peppers, green beans, brussels sprouts and cauliflower. I can
choose a bit nearer the time

>> What will you cook?
>
> No idea. I'll figure that out tomorrow.

ok

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"jmcquown" > wrote in message
...
> On 10/26/2013 1:19 PM, Ophelia wrote:
>> I intend to cut thick slices of loin of pork, brown them and onions and
>> cook gently in stock and red wine. I'll finish by sautéing mushrooms
>> in butter, mix in double cream, add it all to the pan and cook down for
>> the sauce. I haven't made this for a while so comments will be
>> welcome. Haven't decided what to serve with it yet. All ideas
>> gratefully received))
>>
>> What will you cook?
>>
>>
> I'm planning to make a pot of lentil soup. Beef stock as the base this
> time around. I have some smoked beef sausage which I'll brown with some
> onion and bell pepper. Maybe some garlic. A little salt, pepper. I'll
> out other seasonings, and whether or not to add something like leaf
> spinach, as I go along.

Not something I ever make, but enjoy
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http://www.helpforheroes.org.uk/shop/

"Brooklyn1" > wrote in message
...
> On Sat, 26 Oct 2013 18:19:54 +0100, "Ophelia" >
> wrote:
>
>>I intend to cut thick slices of loin of pork, brown them and onions and
>>cook
>>gently in stock and red wine. I'll finish by sautéing mushrooms in
>>butter,
>>mix in double cream, add it all to the pan and cook down for the sauce. I
>>haven't made this for a while so comments will be welcome. Haven't
>>decided
>>what to serve with it yet. All ideas gratefully received))
>>
>>What will you cook?
>
> I'm going to brown thick slices of pork loin too, then cook them in a
> rice and black bean pilaf. Think rice toasted in olive oil, garlic,
> garlic, garlic, onions, celery, dehy bell pepper, bay leaf, parsley,
> Penseys adobo, sazon goya, and naturally Goya canned black beans...
> got six nice pork slices, gonna do 2 cups of rice, two cans of
> beans... enough for dinner twice, perhaps thrice.

Enjoy Sounds like a lot!

--
http://www.helpforheroes.org.uk/shop/

On Sun, 27 Oct 2013 08:45:20 -0000, "Ophelia" >
wrote:

>
>
>"Brooklyn1" > wrote in message
.. .
>> On Sat, 26 Oct 2013 18:19:54 +0100, "Ophelia" >
>> wrote:
>>
>>>I intend to cut thick slices of loin of pork, brown them and onions and
>>>cook
>>>gently in stock and red wine. I'll finish by sautéing mushrooms in
>>>butter,
>>>mix in double cream, add it all to the pan and cook down for the sauce. I
>>>haven't made this for a while so comments will be welcome. Haven't
>>>decided
>>>what to serve with it yet. All ideas gratefully received))
>>>
>>>What will you cook?
>>
>> I'm going to brown thick slices of pork loin too, then cook them in a
>> rice and black bean pilaf. Think rice toasted in olive oil, garlic,
>> garlic, garlic, onions, celery, dehy bell pepper, bay leaf, parsley,
>> Penseys adobo, sazon goya, and naturally Goya canned black beans...
>> got six nice pork slices, gonna do 2 cups of rice, two cans of
>> beans... enough for dinner twice, perhaps thrice.
>
>Enjoy Sounds like a lot!

Not a lot for 2-3 dinners, and I didn't mention how many diners.