The entrée, the main course. . . . it’s dinner, really. Today we’re making the Muscato Grape-Shallot Pork Chops, which will be beautifully placed on top of the Mashed Okinawan Sweet Potatoes and Citrus Steamed Asparagus. All strewn with the Crispy Asparagus Garnish. It’s really a beautiful dinner party plate!
Over Rambutini cocktails yesterday, I promised we’d plan our entrée for a dinner party for this weekend. (Have you invited your guests?) And the entrée is . . . Muscato Grape-Shallot Pork Chops with Mashed Okinawan Sweet Potatoes and Citrus Steamed Asparagus. This Citrus Steamed Asparagus is going to brighten and lighten the plate a […]
Pears were once called “the fruit of kings,” and “the fruit of the gods.” Cultivated for over four thousand years, I call them divine — sweet, succulent, aromatic, and juicy. There are hundreds of varieties of pears, and those most familiar to us are likely Bartlette, Bosc, Comice, and D’Anjou — to name a few.
Kale has been one of the hippest, hottest, healthiest foods for a few years now. (Well, it’s been one of the healthiest foods since forever.) I love kale chips. Don’t most of us? I also love kale sautéed until it caramelizes. Yum! I didn’t, however, think I loved raw kale. At least, not until recently.