Tonight's dinner: pork stewed in beer.
( Recipe from The Nero Wolfe Cookbook )
We fried up the trimmed-off bits of pork and a few scraps of onion in the leftover butter. They were amazing and tided us over until 10 p.m. when dinner was finally ready. Now I remember why we used to shop in advance rather than attempting to shop and cook after work.
The pork was tender and succulent; the sauce was thick and rich and perfect for sopping up with chunks of bread. (I do think it could have used a bit more depth of flavor and perhaps a little sweetness; I blame that partly on using a fairly nondescript ale and partly on our geriatric bay leaves, which really need to be replaced. Next time, might add a little sweetish white wine, or maybe some white balsamic vinegar.) We have four small or two large servings of leftovers, and I think they will make excellent lunches.
Incidentally, the meat at Whole Foods is vastly superior to that at Fairway. I still love Fairway for everything else, but for charcuterie Whole Foods definitely wins.
We also bought veggies--Brussels sprouts, carrots, red bell peppers, green beans, another Vidalia--and chicken* and coconut milk. A few of the carrots were sacrificed tonight for maple ginger thyme carrots, since I didn't get to make them the other night. We'll turn the rest into curry on Thursday. Mmm, curry.
* Specifically, chicken thigh.
(Spent on groceries today: $58. Total since 8/7/08: $150. That's about the weekly budget I was hoping for, which is excellent. Now to curtail day-to-day spending on other things. Fortunately, with plenty of leftovers for lunch and doing freelance work at the library rather than at cafes, I don't have much that I want to spend money on.)
Since the carrot recipe has since vanished, here it is:
GLAZED CARROTS WITH MAPLE SYRUP
contributed by Shady Maple Farm
1 lb carrots, cleaned and sliced thickly on diagonal
1 tablespoon butter
3 tablespoons grade A maple syrup
1/4 teaspoon ground ginger
1/4 teaspoon thyme leaves
Cook the carrots in salted boiling water for 5–8 minutes, until tender-crisp. Drain thoroughly. Add the butter, maple syrup, ginger, and thyme to the carrots. Cook, uncovered, on medium heat until the syrup boils. Continue cooking uncovered until the syrup is reduced and thickened and the carrots are glazed, approximately five minutes.
*Ginger adds heat to this simple dish, while thyme adds flavor and visual appeal.