November 2, 2022
Bourbon Pork Soup
This soup shined as a leftover win. The base was created mainly from leftover slow-stewed pork with bourbon sauce. I chopped up the pork, added some filtered cold water along with the sauce, the last of the slow-stewed veggies left over from Coq au Vin, a few spoonfuls of curried Beef Rendang still left over, a fresh sliced celery stalk with leaves, a crushed dry red chili and some salt & pepper. I topped each bowl with a few sunflower sprouts. The touch of curry in the bourbon sauce mixture was delicious (I've decided I'm going to mix these together again, but more on purpose, to create a new slow-roasted pork dish!) We loved this deeply rich & spicy soup! AZ is going through an unusual little "cold" spell for this time of year...60's F during the day...so it hit the spot! (I can get you the recipe for the Bourbon Pork if you'd like; just email me from the HOME page. I plan to add it to this site eventually because it's one of our favorites.)
Heirloom Tomato Pizza, with pepperoni
In a previous post, I wrote about the sourdough crust I made from my starter. I had extra dough at that time, and had put 3 rounds of pizza dough in the freezer. I also had some leftover pepperoni in the freezer, which I buy from the Meat Market in Cave Creek. They source all their meat from local farms who are committed to humane treatment of their animals. To add even more to the ease of this meal, I pulled a little leftover pasta sauce from the freezer. This all added up to EASY homemade pizza! I didn't have any mozzarella, so I used a tiny bit of sharp white cheddar (not too much because it's greasy when melted), some fresh-grated parmesan, and a little gruyere. To top it off, I had a tomato from the Farmer's Market, that I thinly sliced. Cheesy-chewy fresh goodness!
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