by wjw on August 8, 2018

IMG_2899Here at the height of summer, fruits and veg are flying in from the farmers’ markets, as wonderful accompaniments to the vast hunk of protein I cooked tonight.  Here we see a pork loin, to which I added aromatic herbs from the garden (not ours), and which I then cooked sous vide to a nice juicy pinkish medium, after which I browned the exterior on the grill and sliced it up just as it was bathed in the rays of the setting sun.

Served with organic sweet corn and gazpacho made with heirloom tomatoes, it was truly a feast for a somewhat Italianate king.

pecooper August 10, 2018 at 9:28 am

Gotta go get a towel to wipe the drool off my keyboard.

Etaoin Shrdlu August 11, 2018 at 5:49 am

Looking forward to Quillifer 2, “Cooking with Quillifer”.

wjw August 12, 2018 at 12:41 am

You jest, but Quillifer does throw a number of extravagant feasts.

Etaoin Shrdlu August 14, 2018 at 5:04 am

All pudding-based, one assumes.

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