It is really such a short weekend having Evelyn and Janelle here, and my one chance to try to cook up a meal for them was tonight. To keep it simple enough so as not to pull me away from my time with them, but good enough to serve for guests, I turned to the faithful stand-by of pork medallions with a ginger-soy-shiitake mushroom cream sauce. The original recipe calls for this to be served with seared tuna but pork is every bit as good with it.
Also among the usual favorites making an appearance on the plates were seasoned green beans and company mashed potatoes. We had tasty chocolate fudge for dessert.
I guess it was well-received, because the ladies have asked for that recipe!
"
Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," from
The Bon Appétit Cookbook by Barbara Fairchild, 2006, p. 398-399.
"
Company Mashed Potatoes," a Jones family favorite.
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