Slow Raosted Pork

For a cut as lean as this pork loin, it is best to go slow roast. Here, I salt-and-peppered the pork and then browned it in a pan first. It was then rolled in a mixture of garlic, thyme, sage and rosemary before going into a 200℉ oven for a few hours until it reached 160℉ inside. The result is a superbly moist and tender piece of pork with the herbs and seasoning fully incorporated into the meat.

Garlic Chops

Here are a couple of pork loin chops that I simply salt-and-peppered and seared in a hot pan. When it was about ¾ done, silvers of garlic were added. When the garlic turned golden, it was done. With the big yellow beans from the garden, no need for extra starch.

Garden Bounty

These yellow beans grow thick but remain very tender and taste richer too. Much better eating than the already nice wax beans.

Local Oysters

I know the calendar say it is still summer, but I certainly feels like winter here. I couldn't resist the temptation to buy some oyster from Lobster Man on Granville Island. They are still a little to fat but they are still good and very tasty. If the weather says winter, eat winter then...

Poached Salmon

I had half of a sockeye salmon left from a barbecue. I poached it in lemon, dill, peppercorn and salt that night and then froze the pieces covered in the liquid. I warmed one piece of it slowly and the result is very good, as if it were poached today. A good way to preserve salmon.

Garden Fresh

Picked this almost perfect radish from the garden today. Tasted as good as it looked.