Tuesday, November 12, 2013

Pork Provencal remastered

I love pork and my kids do too but one of them is too picky and would not eat the oven version because of the potatoes so I thought I would re-master the pork Provençal recipe I had posted back in February and give it a try.

This recipe still calls for potatoes but they are somewhat hidden and it is stove cooked. Cooking time is cut tremendously and all the flavors are kept intact. So go for it and let me know your thoughts.


2 lbs Pork Fillets
1/4 cup Butter
3/4 lb onions, peeled and thinly sliced
15 oz can petite diced tomatoes
Salt and Pepper
1/2 tsp herbs de Provence or dried mixed herbs
1 to 2 large potatoes, peeled and cut into 1/2 inch cubes
Vegetable oil for frying



1. Heat a large non stick skillet and add a couple of tablespoons or more of cooking oil. When the oil is hot but not smoking, add the potatoes to the skillet and fry stirring occasionally

2. When potatoes are golden brown and crunchy, pour them on a plate covered with paper towels to soak the excess oil and set aside.

3. Trim the pork of any surplus fat and slice into thin strips

4. Melt the butter in a large sauté pan and gently fry the slices of meat, stirring continuously to prevent them from burning

5. Transfer the meat to a plate and set aside

6. Stir the onions into the meat juices in the sauté pan and cook gently until just soft

7. Add the tomatoes to the pan along with the salt, pepper and mixed herbs. Bring to the boil, then simmer gently for about 10 minutes, or until the sauce has reduced by about a third.

8. Add the fried potatoes right before serving and give it a good stir. This step should be done at the very end of the recipe in order to prevent the potatoes from loosing their crunch.

Serve with a side of roasted asparagus or steamed broccoli


Wednesday, November 6, 2013

Fall Wreath

What can one do with so many corks......

a ....WREATH!
1 flat hardboard large wreath (or whatever size you like - mine was purchased at Michaels)
40 wine corks (you may need more or less depending on the size wreath)
Hot glue gun
Sharp knife
Cutting mat

1. Cut each cork into 7 thin discs and set aside

2. Glue the cork pieces to the wreath frame with your hot glue gun in a pattern making sure to cover as much as the frame as possible and add another layer on top of the first one to cover the gaps.


It took me only one hour to make from start to finish.  Add bows or other wine or fall related items if you prefer a more fancy look. I just like my wreaths simple.

You can hang it on your front door for fall or above a wine cabinet or bar the rest of the year.

So...start saving those corks right away and let me know what you think.