Muscato Grape-Shallot Pork Chops

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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! by

Citrus Steamed Asparagus and Crispy Asparagus Garnish

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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.  by

Pears . . . Welcoming Fall

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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-Grape Salad with Thai Curry Vinaigrette, Potatoes and Honey Glazed Pistachios

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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. by

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