The passing of time and the seasons has never resonated with me as much as it does now with Lilac. In our previous apartment, we had an apple blossom tree right outside our window, which we would eagerly anticipate the seasons with, waiting for the first buds that would become a profusion of pale pink flowers in April, like candy floss. At the back we had two lilac trees and I would wish and wish for May, when I could cut and display the beautiful, delicate blooms. Watching the baby grow is amazing, but twinged with a little melancholy, as we almost mourn the passing of each baby stage. No longer in newborn nappies, (diapers), we found one tucked into the bottom of a bag and already commented on how tiny it was and how could it ever have fitted? Older and wiser people tell me that in the not too distant future we will be saying that about toddler clothes and then teenage, as though it was just the blink of an eye. When she was born it was the end days of Summer, golden light at 8 o'clock and stifling apartments. Now it's dark by 4.45pm and mostly rainy. However, we still cook, despite the darkening days and gloomy skies..
...Yesterday, nestled in a dish was a piece of roasted pork, complete with slivers of garlic studded into the flesh, some slow cooked pear, onion and carrot, gently flavoured with apple juice and stock and the remnants of a creamy sauce, made silky with cream and the pork juices. What to do with it all? Chuck it with some pasta, add some weird broccoli, (see below), sprinkle over handfuls of grated cheese and grill, obviously. It was gorgeous, as was the preceding meal that helped produce it. I feel so virtuous when I cook with the seasons, all homespun and The Good Life. It's hardwired into us all now, but it makes sense all the same. Pears, apples, pork, broccoli, they all scream Autumn, as does pumpkin, sausages, tomato soup, roasted chestnuts and kale.
...Yesterday, nestled in a dish was a piece of roasted pork, complete with slivers of garlic studded into the flesh, some slow cooked pear, onion and carrot, gently flavoured with apple juice and stock and the remnants of a creamy sauce, made silky with cream and the pork juices. What to do with it all? Chuck it with some pasta, add some weird broccoli, (see below), sprinkle over handfuls of grated cheese and grill, obviously. It was gorgeous, as was the preceding meal that helped produce it. I feel so virtuous when I cook with the seasons, all homespun and The Good Life. It's hardwired into us all now, but it makes sense all the same. Pears, apples, pork, broccoli, they all scream Autumn, as does pumpkin, sausages, tomato soup, roasted chestnuts and kale.
As mentioned above, the 'weird broccoli' I picked up at a farmer's market was actually Romanesco broccoli, a hybrid version more similar to the sprouting kinds than the regular central flower. It was extremely beautiful to look at with ombre purple and lime green florets, but the flavour was really spectacular: boiled briefly, it tasted like chestnuts.
This recipe may seem complicated, but it was created from two meals. I've simplified as much as possible to try to recreate the magic in one go.
This recipe may seem complicated, but it was created from two meals. I've simplified as much as possible to try to recreate the magic in one go.
Recipe : Pork and pear pasta with apple cream sauce
(As The Hitchhiker's Guide to the Galaxy would say: Don't panic. Yes, there's a lot of ingredients but mostly they get thrown in the oven and roast while you do something else).
1 pork loin
2 tbsp extra virgin olive oil
1 tsp butter
1 clove garlic, peeled and sliced into very thin slivers
1 red onion, cut into slices
1 carrot, peeled and sliced into thin rings
1 pear, cored, seeded and cut into chunks
6 mushrooms, halved
a handful of broccoli florets, separated
1 small bell pepper, seeded and cut into chunks
1/2 cup apple juice
1/4 cup chicken stock
1 tsp Dijon mustard
1/4 cup cream
salt and pepper
pasta for two, (I used wholewheat penne)
a large handful or two of grated cheese
Heat the oven to 375oF. Trim away all fat and sinew from the pork and make little slits all over with the tip of a sharp knife. Push a sliver of garlic into each hole and place the pork into a baking dish. Place the onion, carrot, pear, mushrooms and bell pepper around the pork, drizzle everything with the oil, dot with the butter, season well and bake for around 30 - 35 minutes until the pork is cooked and the vegetables are soft and golden at the edges. Remove the pork to a dish and cover, (Don't throw away the juices in the pan, you need them for the sauce). Let rest while you remove the vegetables and drain on kitchen towel. Set everything aside while you make the sauce.
Heat the apple juice and chicken stock together in a pan over medium heat until they are reduced by about one third. Add the mustard, cream and pork juices and reduce the temperature to low. Let the sauce simmer for about 10 minutes. Taste and season if you want.
For meal number one, simply carve half the pork into slices and arrange on a plate. Place half the roasted vegetables on the side and serve with half the sauce poured over. (You can add some potatoes to the roasting pan at the beginning if you want to make the meal more substantial, but they will need an extra 30 minutes or so cooking time).
For meal number two, (the one this post is really about), boil your penne until al dente and drain well. Throw into a baking dish. Thinly slice your remaining half pork and vegetables and throw onto the penne, mixing well. Boil the broccoli for about 7 minutes in a large pan of boiling salted water, drain and then add them to the mix. Pour the remaining sauce over everything, mix well again and then top with the handfuls of grated cheese. Grill, (broil), until everything is heated through and the top is golden brown. True Autumnal fare.
One advantage of early morning feeds, (now thankfully almost over).
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