August 26, 2005

Tammarack 2005

Once again, this summer, had the privilege of spending a week at the family place in the mountains. This year, the cooking was even more challenging due to the oven not lighting, thus limiting the available heat sources to four burners on top and the small grill I borrowed from my dad. However, with some searching of this blog's archives, I was able to come up with some tasty dishes, though I was once again taken by surprise by some of the appearing/disappearing gear -- this year, no liquid measuring cup to be found. And the local super-market was getting set to close (to be re-opened later this year as an independent or so I hear), so I'm glad I planned ahead and brought many ingredients with me as pickings were sparse.

Pear-Stuffed Pork Chops

The night I arrived, my family was conveniently preparing steak, and I had brought along the ingredients for the cucumber relish. It appeared to be much enjoyed by all. And my sister made these great fried-potatoes. A couple more family meals (like barbecued chicken, for which I made a sort of stir-fried summer squash with bread crumbs and parmesan) and then I was left to my own devices for a few days, during which I ate crab claw meat in butter sauce, and made a salad with some leftover porkchop that had been grilled.

Djaj Metisha Mesla

Once my guests began arriving, the cooking kicked into somewhat higher gear. I served pear stuffed pork chops, djaj metisha mesla, risotto style orzo, and a marinated London broil. Again, I was reminded of how things cook differently on a gas stove as opposed to electric, especially when one is attempting to reduce. Also, I have to admit the photography is trickier by gaslight.

Posted by Jennifer at August 26, 2005 8:32 PM | TrackBack

> Also, I have to admit the photography is
> trickier by gaslight.

Ain't that the truth. Of course, there's also less pressure, because who expects photos taken by gaslight to actually come out?

On the cooking side of things, everything did came out quite tasty, even with the semi-primative conditions. My compliments to the chef!

Posted by: Michael at August 26, 2005 8:49 PM
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