cabbage

Christmas Eve and Day Dinners

As you might be able to tell by now, we had gotten a little weary of our twice weekly pork dinners - and we were quickly approaching the remaining giant cuts (pork roasts and hams), things we couldn't really consume by ourselves. So for Christmas Eve and Christmas Day, we headed to the poultry and seafood market in the U-District and loaded up on some birds.

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Pork Chops with Green Sauce and Beet Salad

Chops courtesy of Timmy, the sweet piggy. Dinner courtesy of Fergus Henderson. Or at least the green sauce and beetroot salad were from his cookbook, Beyond Nose to Tail. They turned out really quite lovely, don't you think?

I copied the recipes exactly from the book because I think the instructions are so whimsical. Hope you enjoy them as much as I did!

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Country Ribs with Kraut and Potatoes

We knew our new pig was just days away at this point and we wanted badly to finish off every last piece of Pig 2007 to make room in the freezer. This last-minute meal was a wonderful end to a delicious year - simple brined and grilled country ribs with sauerkraut, served with a spicy sweet mostarda that we got at our Charcuterie class. We don't have the recipe for the mostarda, but are hoping to take another class in the fall where we can get it.

Oh yeah, the other bonus? The potatoes were grown in our very own garden!

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Country Ribs with Sauerkraut

I wish I could find the source of this recipe because I remember the sauerkraut was really tasty. I think this might have been one of Todd's inventions.

As you can see from the picture, the country ribs were pan-fried, and we might have even brined them before they were cooked. The sauerkraut was store-bought but rinsed and enhanced - I can see juniper berries, at the very least, onions, and I think the liquid was buttermilk (which is why it broke a little in the picture). I'll ask Todd if he remembers the details so he can add them here.

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