Roasted Travers de Porc with Mirliton Kohlrabi Casserole

It’s cold this morning, not cool, cold.  Should I take my UGGs out of the box again?  I shouldn’t complain; I could be living in the D.C. area, paralyzed from the heat and humidity, at risk, because who knows when one of those freak, “land hurricanes” will pass through, as it did during my visit, leaving hundreds of thousands without electricity.  The weather people didn’t.  Good ole cold, summertime, Burgundy.  I’ll have to dress better.

This was a sloppy cuisine day.  On Sunday, Jade and I will be having lunch with the Parrets and a few friends, where I hope to make a killer butterflied lamb leg on my gas grill.  The grill care specialist was in on Monday to get it ready and I don’t intend to use it until Sunday lunch because she won’t be back until next Monday.  That’s why I roasted the ribs in the oven.  In addition, the roofing guy was here and I got started late marinating the travers de porc (French approximation of ribs), cooked only half of them because they had not marinated long enough and glopped on some barbecue sauce so Jade get eat before she passed out.  I’ll cook the rest tomorrow when they’ve had a chance to take on flavor.

I did have time to prep the kohlrabi and mirliton and was quite pleased with the way it turned out.  Even though the kohlrabi was not quite as tender as the mirliton, altogether this makes a wonderful side dish or a satisfying vegetarian lunch.

Travers de Porc (Ribs) Marinade

1/4 cup mirin

1/4 cup soy sauce

Juice of 1 orange

1 inch piece ginger, thinly sliced

4 large garlic cloves, crushed

2 star anise

1 tsp crushed red pepper

Mix all the ingredients together, pour over ribs and refrigerate over night.

Mirliton Kohlrabi Casserole

3 mirliton, seeded, peeled and cut into cubes

2 kohlrabi, peeled and cut into cubes

3 garlic cloves, thinly sliced

3/4 tsp herb de provence

2 tbsp olive oil

Salt and pepper

Paprika or piment d’espelette

Mix all ingredients together, except for the paprika/piment, and roast at 375 F for 40 minutes.  Sprinkle with paprika before serving.

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About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Main dishes, Recipes, side dish and tagged , , , , , , . Bookmark the permalink.

18 Responses to Roasted Travers de Porc with Mirliton Kohlrabi Casserole

  1. I will have to search up mirliton.. I’ve not seen/read about those. Your “thrown together” dinners are so gourmet compared to mine!!

  2. Tessa says:

    Your ribs look delicious! It’s been a while since I grilled some up. Maybe this weekend :)…

  3. Mad Dog says:

    Those ribs look great – I’m looking forward to hearing about the lamb at the weekend ;-)

  4. ceciliag says:

    Yes i also am looking forward to the lamb and i know exactly what you mean when you talk about keeping things clean once they are clean.. lovely salad! c

  5. Looks so gorgeous, Rosemary. Pretty jealous of your lamb-shaped plans… I adore lamb. I really hope yo enjoy it… I know you will.

  6. Ha, you call that sloppy. Looks great to me.

  7. MixerUpper says:

    Looks wonderful. I’ve been fond of kohlrabi since my mother tried to coax it to grow in our tiny 16′ by 16′ garden. They, along with the chayotes, look like cute little alien veggies!
    Looking forward to the lamb fest.

  8. Pingback: Sunday Sparkle: 15th July « Beast & Beauty

  9. rsmacaalay says:

    Wow a chayote recipe! I never thought this ingredient was used outside of the Philippines.

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