>
>
This made my day today.
Old fashioned, work and time intensive and probably a bit ridiculous to prepare for just one person, but oh so worth the trouble. Reminded me of my time as executive chef years ago, when chef’s and guest’s still valued real food and service and the world was a better place (Maybe? Maybe not) 🙂
The stuffed potato with sour cream, beets and diced apples was excellent, seemed to be a bit Scandinavian in it’s taste and appearance. Gratinated broccoli, what’s not to like! And anything in green peppercorn cream – Hello !
All in all a meal I can recommend to anybody who has a bit of time on he’s/her hand and values quality over the “in”-factor.
Bon Appetit ! Life is Good !
>
>
roast pork tender loin
>
-
- Season pork tender with kosher salt and freshly ground black pepper, saute until medium well
-
- let rest for at least 15 minutes before slicing
-
- in same pan, saute diced onions and garlic cream, degaze with white wine and cocnac Careful- the alcohol will ignite! Add cream, simmer
-
- reduce by half, add salt and papper
-
- add demi glace, simmer one minute
-
- check seasoning, correct if necessary
-
- remove cooked baked potato from oven, cut in half, remove pulp, put through ricer
-
- add red beets, diced apples, egg yolk, salt & pepper
-
- mix well. If too loose, add a bit of mie de pain
-
- empty potato shell
-
- stuffed potato shell, ready to bake
-
- baked potato/beets, topped with sour cream and chives
-
- blanched broccoli florettes
-
- napped with sauce mornay
-
- baked until golden
-
- Whole Roast Pork Filet, Green Peppercorn Cream, Twice Baked Beets / Potato & Gratinated Broccoli
-
- roast pork tender loin
-
- roast pork tender loin
>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once) Thank you 🙂
>
>
>
>
>
ChefsOpinion 