Posts Tagged With: Sour Cream

Cooking from Memories

pork tomatillo stew

Memoir is an interesting genre. The work is autobiographical, but the author chooses to emphasize a specific theme and/or focus on a shorter period of their life rather than telling their whole story. I enjoy reading memoirs and biographies, because I can learn about worlds that are completely different than mine without leaving earth. Sometimes I am tempted to covet their wealth and opportunity.  At other times the character’s struggle and despair are such that I am reminded to be thankful for the eternal hope that I have.

One of my favorite popular authors is Ruth Reichl. When she shares stories from her past you can feel along with her. When she describes the aromas, flavors, and textures of an amazing meal you are as satisfied as if you had been sitting at the table with her.

Recipes are sprinkled through Reichl’s books. This morning I took inventory of the ones that are included in Tender at the Bone.  A stew made from pork and tomatillos was especially interesting to me, because the bag of tomatillos from Produce Junction was larger than I had needed for a large batch of green sauce.

Ruth instructs the cook to prepare the stew on the stovetop. However, my Saturday plans wouldn’t allow me to babysit a simmering stew for two hours. Instead, after browning the pork and sauteeing the garlic and onions, I tossed everything into a crockpot.

Four hours later, we were home and ready for supper. My husband said the “juice” was good, but he isn’t so sure about the beans being included. I can’t say that the stew was amazing, but I can’t say that it is the recipe’s fault, either. When I cut the recipe in half some of the ratios didn’t quite match.   Also, I don’t keep “dark beer” on hand, so my blackstrap molasses substitute certainly affected the flavor.


Categories: Books, Food and drink, Pork, stew | Tags: , , , , , , , , , , , , , , | Leave a comment

Coeur à la crème

Baking a dessert for guests in summertime isn’t the best idea. Especially so if you live in a one-bedroom apartment.  You could keep a 1/2-gallon container of ice cream on hand, but that easily disappears into milkshakes, banana splits, or just a snack bowl.

IMG_3179 Something a little bit fancier, but almost as simple to prepare is coeur à la crème. * Basically, it is a no-bake, crustless cheesecake.  Sour cream + cream cheese + powdered sugar + lemon juice and zest + vanilla.  Mix. Press through a fine strainer. Divide into 4 custard dishes that have been lined with damp cheesecloth. Cover them and let them chill in the refrigerator for at least 4 hours. Unmold them and plate them in a pool of fruit syrup. Decorate with fruit of your choice.


* I’ve not learned the language, but the word coeur means something like heart in French. They have special, heart-shaped molds that they use to make this dessert. The molds are perforated so that the liquids in the cheese can escape, making the cheese more firm.

Categories: Cheese, Dessert, Desserts, Food and drink, Fruit | Tags: , , , , , , , , , , , , , | Leave a comment

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