“Bob”

August 31, 2010 § Leave a comment

“Bob” is the nickname my mother has given Porc au Sauce Robert.  She doesn’t put on airs, that woman. But, a fabulous tomato and wine reduction by any name is just as savory.

Preparation of the pork chops and sauce “Bob” went swimmingly.  This sauce is has earned  high marks each time we’ve prepared it, and I just love it.  At one point there were three pots on the the stove – two with sauce, one with polenta- and four arms stirring and checking.  It was crowded to be sure, and sort of ridiculous.  But we got the job done!  As I write this I’m reheating the sauce and looking forward to leftovers.  I’m thinking Polenta Torta with this sauce and some shredded pork or beef for a Fall menu…

The zucchini turned out well, too.  I was having flashbacks of The Potato Chip Debacle of 2010 as I stood there, frying up the zucchini slices.  Thankfully, the zucchini behaved and was marinated without incident.  The result was a tangy, smoky, minty, lovely presentation of a vegetable that doesn’t always shine.  It was a proud day for zucchini.

Salad Days Are Here Again

August 10, 2010 § Leave a comment

I just love composed salads.  Since our time in the kitchen yesterday I’ve been thinking of all of the different combinations of protein and produce that we could make in the future.  It’s the summer version of the one-pot meal.  Everything went smoothly for us yesterday (until JM’s car broke – that was a low point).  We started early, seared steaks, roasted tomatoes, blended olives and capers for tapenade.  I’m a fan of the dressing we made yesterday – olive oil, citrus juice, and lots of smoked paprika. We’re taking next week off, but we’ll be back Monday, August 23.  We must all enjoy these last lazy days of summer.

Corny As Can Be

August 3, 2010 § 1 Comment

It was a corn fest in the kitchen on Monday. Well, it always is, but this time I’m talking about the vegetable.  We bought some pristine white corn from Willie Green’s Organic.  We sauteed it and pureed it until it was reduced to it’s essence – corn on a spoon.  One customer wrote to ask if we added cream to the soup – no!  Just a little butter and a lot of corn glory. The texture was achieved by using a Vitamix – a terrifying powerful blender (I’ve written about this fantastic machine before).  Before pureeing each batch of hot soup I’d say a prayer, flip the switch, and hang on to the thing for dear life.  Then JM found the “HIGH” button.  Holy moly. « Read the rest of this entry »

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