I have a friend, and we meet on average once a week. Normally we switch, I cook one week and he cooks the next, but since he has a limited amount of menues on his repertoire, it has turned into me cooking most of the time.
I don't mind really, since I like to experiment, and tonight I must admit, I excelled!
A fairly cheap cut of pig, "voressen" like ragout, cooked for more than two hours together with onion, garlic, soya, creme fraiche, cream and my new fav, sambal oelek. And since we're both fond of alcohol a little cognac added in the end, taking the pan off the heat before all the alco had cooked off.
Omg, it was friggin tasty! Served together with roasted potatoes and lightly cooked carrots with melted butter.
I'm just saying, I rock in the kitchen.
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