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.