Friday, November 17, 2017

Pork & white bean stew... and the start of winter hibernation

Louisa @Living_Lou

Weekends in November are the start of winter hibernation for many of us in Ontario. It’s chilly outside, and all I want to do is spend time inside recharging before the holiday rush. What better excuse to spend all day recharging than having a pot of stew simmering away?

Monday, November 6, 2017

Slow cooker Sunday sauce... and enjoying your leisure time

Louisa @Living_Lou

November means comfort food, which to me, means a big pot of stew bubbling on the stove all afternoon, while you curl up on the couch with a good book. Doesn’t that sound magical?

Monday, October 30, 2017

Apple cider-braised pork shoulder... and a perfect pairing for fall

Julia @Imagelicious

This apple cider-braised pork shoulder is the epitome of fall cooking. The braising of delicious Ontario pork shoulder blade is slow and measured. It makes you still for a little bit and smile and marvel at the change of the seasons. 

Thursday, October 12, 2017

Mustard and juniper berries-crusted picnic shoulder... and lazy weekends

Julia @Imagelicious

Have you tried the picnic shoulder cut of Ontario pork? If not, then you need to run to your closest butcher shop now – it is now officially my favourite cut. Not only is it succulent and full of delicious meaty flavour, but it’s also extremely economical and very affordable. 

Thursday, September 21, 2017

Sausage-stuffed pork roast... and the changing seasons

Julia @Imagelicious

This sausage-stuffed pork loin roast is a perfect way to celebrate the beginning of fall. Let the kitchen fill with the smell of cooking pork, apples, and bacon. Serve the roast hot with mashed potatoes and steamed vegetables or let it cool and slice thinly to make a mountain of delicious pork sandwiches!

Thursday, September 7, 2017

French onion pork... and a childhood favourite

Julia @Imagelicious

Although the French-style name has nothing to do with the traditional and famous French onion soup, it inspired me to revamp the recipe into something utterly delicious and indulgent. 

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