I'm grateful that many cookbook authors don't hesitate to include even very simple recipes because it helps turn a quick weekday meal into something tasty and different. This recipe from Susan Herrmann Loomis's Cooking at Home on Rue Tatin is basically just a fried pork chop, sauteed 3 to 4 min on each side and then cooked with the skillet covered for another 7 min. Remove the chops and cover with foil to keep warm. Add 1/2 c. water to the skillet and a finely chopped shallot and garlic clove. Stir to deglaze the pan and reduce the sauce. Add 4 chopped cornichons and then 1 Tbl Dijon mustard, stir to combine and pour sauce over chops. Sprinkle minced parsley over them.
Though attributed to a vintner's wife, there is no wine in this recipe, but the combination of mustard and shallots makes a hearty red wine appealing and I had a southern Cote du Rhone.
Among the minor marvels at Broad Branch Market is their tub of cornichons for 4.99 a pound -- which gives you a nice pint for less than 3. They are real French-style cornichons and I usually have a tub in the fridge.
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