Aside from cured varieties like pancetta and prosciutto, we don’t eat a lot of pork around here. I’m not sure why. I think it’s because I often find the meat can be dense and dry. Pork tenderloin, the filet mignon… Continue reading…
music to my mouth
Here’s a salad that hits all the right notes. Imagine this: sweet pear roasted with thyme until fragrant and tender; dice of pancetta, crisped until the morsels are so light they melt in your mouth. A Port wine reduction is… Continue reading…
tuesday night dinner
Ok, I know this is not the norm, but, seriously, you can make an elegant dinner like this on a weeknight. This meal took me exactly one hour to prepare. No kidding. Pan Roasted Filet Mignon, Port Sautéed Shallots and … Continue reading…