Friday, July 20, 2007


Absorption., originally uploaded by razzieswirl.

Let me set the scene for you as I sit here on my little yellow stool, in my now fairly dirty kitchen, typing away. The window to my left is open, and the breeze is blowing in ever so slightly. It's been raining and the air smells sweet. I'm facing my kitchen table, which is glowing due to the 3 massive candle sticks that sit atop little "mercury" holders. Empty plates, strewn about. I sit here listening to Yann Tierssenns compostitions reflecting on quite possibly the best meal in a long time.

The rain affords a certain kind of meal, I think. A hearty, warm, belly filling comfort food. As Lauren put it, it's the kind of meal that warms you from the inside. In her case, not only did this dinner warm her from the inside, but it sent shivers through her, twice.

And while I'd like to give you the particulars now, I am going to wait. I've got a very fancy bottle of chocolate sitting here to my right, and I'm itching to make a spiced hot chocolate with it. After I do that, we are all going to snuggle into the TV room and watch a delightful movie. Check back in the next few days for a better explaination and the recipe. It's worth the wait, I promise.


Alright, here's the recipe. I suggest making this dish when the sky is grey and the air is cool. Snuggle up and enjoy.

Serves 4 (with enough left over for one persons lunch, if you're guests don't eat seconds that is)


2 pork chops cubed
One onion diced
4 cloves of garlic, finely sliced
2 TBL balsamic vinegar
1/4 cup white wine
1 jar of good red sauce
1 lb of shell pasta
2 TBL butter and olive oil
salt and pepper


1. Heat the olive oil and saute pork browning evenly. Season with S&P.

2. Add butter and the onion. Allow butter to melt and cook for a few minutes.

3. Add the wine. Reduce to a medium heat. When the wine is almost gone, add the balsamic.

4. Reduce heat to the lowest setting. Let it bubble like this for about 15 minutes, until the onions are completely caramelized.
(Add a splash of wine or balsamic if you need to)

5. Add the dried pasta to the mixture and coat pasta evenly in the mixture.

6. Add the pasta sauce and stir. Pour in a mixture of enough wine and water to just cover the pasta. Return to a gentle simmering heat and cover.

7. Cook pasta about 15 to 20 minutes, testing now and again.

8. When the pasta is nearly done, or a little past al dente, remove the lid, and bring up the heat. Most of the liquid should evaporate after a few minutes of brisk, uncovered bubbling leaving a thick sauce and tender pasta. Top with some fresh basil and any good parmesan you have lying about.

And viola!
Quite possibly the best meal I've had in months.