No Quiche

I was really excited about making a quiche today, but it didn't happen because we didn't have eggs.

We went by our local egg lady Arlene's place this afternoon but she wasn't home. I saw her chickens and they were twice as big as our chickens! Ours are only 4 months old... so they won't be laying eggs until October-ish.

Anyhow... Instead of my quiche with a ground almond crust... I made a Mediterranean dish (from Cyprus) called Afelia, which is a pork stew seasoned with onions, wine (of course my parent's home made stuff mmm), and cilantro (of course from the garden).

This dish was so easy and sooooo delicious.

1 lb pork loin...
1 onion sliced
1 1/4 c red wine
2 Tbs chopped cilantro
1 tsp raw sugar (that brown granular stuff)
salt
pepper
olive oil

Cube the pork. Put the cubed pork in a bowl, pepper it, salt it (less that 1/4 tsp is enough!) and toss in most of the cilantro (Save 1 tsp of the cilantro to stir in at the end) and the sugar. Massage the seasonings into the pork and let it sit in the fridge for an hour or so.

In a skillet with olive oil, brown the cubes. Don't worry about it being cooked through, it will finish cooking later. The brown color is the important part. Once brown, throw the pork in a pot with a tight lid(like a le creuset)on the lowest heat.

In the same skillet saute the onions with a pinch of salt until clear and starting to brown. Now, pour in the wine and bring to a boil. After the onion wine mixture comes to a boil, you can pour it into the pot with the pork. Cover with the lid and simmer for about an hour. Stir in the last bit of cilantro about 5 minutes before serving.

Easy right? Pork loin is hard to mess up to begin with. It is tender and such a great cut of meat. Cilantro (coriander) is a nice summery herb and is very refreshing. I used 1/2 a red onion and 1/2 a vidalia onion so the dish ended up with a gentle sweetness to it. This dish is typically served with bread and olives. I served the stew with white rice and a salad with a olive-lemon vinaigrette.

Yummy. Happy cooking.