babalon: (Default)
So I've got the prep work already done. I marinated dried unsweetened tart cherries in pinot grigio (dry white wine). I grated on the large size grater about a 1/4 cup of onion. Add thyme, chopped fresh parsley and a pinch ground mustard. I also chopped a handful of shitake mushrooms. Meanwhile, I had the pork chops in the freezer to make it easier to cut. I pulled them out after an hour and sliced a pocket. Spread some of the onion mix, add a few cherries, fill with mushroom cubes, add a couple more cherries and a swipe of the onion mix, then tie shut with butchers twine. Season the outside of the chops with salt, pepper, more thyme, and a dusting of freshly-ground nutmeg.

Cook uncovered at 350 for 35-40 minutes, turning once.

Once it's cooked, I'll take the remaining mix of cherries, onions, mushrooms, and cook it with the juices in the pan to make a nice pan gravy. Maybe add a touch more white wine.

Note - this recipe is diabetic-friendly (got it from a diabetics cookbook - except they used raisins - which Signore hates - and don't add the pan gravy or the spices.)
babalon: (Default)
insalata caprese (mozzarella in little bites, heirloom cherry tomatos, drizzled with olive oil, sprinkled with basil and salt) as antipasto
Italian long bread
spaghetti with arugula/pinenut pesto and freshly grated parmiggiano reggiano and olive oil
Bear Ridge Sauvignon Blanc
pitted cherries and raspberries in pear-raspberry champagne vinegar

I was thinking of a sauce for the pasta, that I'll just have to make tomorrow:
guanciale, snap peas, sauteed with red onion, and mebbe some chili flakes. It just sounds yummy. He didn't want to try it tonight. He's so funny when I tell him about ideas for coooking - but when I just cook and he tries it, 9 times out of 10 he's complimentary.

So I was just napping briefly after dinner, (didn't sleep well last night) and dreamed I was on Iron Chef America! As one of the chefs! Scary.


babalon: (Default)

July 2009

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