i went to Vinaigrette for lunch with Tony today. I ordered 1/2 of a Reuben sandwich and 1/2 of a Cobb salad and enjoyed it very much. Tony ordered a Cesar Salad with lightly grilled Romaine leaves and a side of grilled beef and seemed to enjoy his lunch also. i love that Vinaigrette is just around the corner.
We both
worked late but at 5:30 I went to the garden and picked 6 small turnips and cleaned and cut off their leaves and roots. I then fetched carrots, parsnips, and Brussels sprouts from the fridge.
Suzette soon arrived and while I activated our new Comcast cable HD box, that Aaron helped connect this afternoon, Suzette took over and peeled and chopped up
the vegetables and doused them with olive oil and put them into the oven at 350˚ to roasted them for an hour.
When the vegetables were
almost done, we started the pork dish. I
sliced 1 apple and 1 medium onion and four cloves of garlic into thin slices
and Suzette then sautéed them in good Portuguese olive oil in our copper sauté pan. I went to the garden and plucked several
sprigs of fresh oregano and Suzette cut the pork tender into slices and placed
it in the sauté pan after the onions and apples had softened a bit.
We laid the sprigs of oregano on the pork and, after we
removed the roasted vegetables from the oven, placed the sauté pan with its
pork and apples and onion slices into a 350˚ oven on convection for about fifteen to
twenty minutes until the pork was just pink in the middle.
I went to
the basement and fetched a bottle of 2013 Eguren Rioja tempranillo Rosé and chilled
it.
Then I made ½
cup of chicken stock and fetched the calvados. Suzette first doused the pork
with Calvados and reduced it and then poured on the chicken stock and reduced
it until the liquid thickened a bit into a sauce and we were ready to eat.
We plated
the dinner and poured the wine and had a hearty dinner as the first big cold front of the year blew in.
Bon Appétit
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