By special birthday request, I served up pan-seared pork medallions with the very special ginger-soy-shiitake mushroom cream sauce on Thursday night. And you can't serve that main dish without the also-quite-special company mashed potatoes. I did try to fancy it up a bit with Brussels sprouts gratin, and it all came together pretty terrifically.
And there was also a well-intentioned dessert that didn't come out quite like I wanted. I used to make white wine coffee cake all the time with no or few hitches. Now I can't get it right to save my neck. So I dumped the mess into a Rubbermaid container and stuck a celebratory birthday candle into the pile.
Cream Sauce based on "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.
"Brussels Sprouts Gratin," by Alison Roman. From Cooking on newyorktimes.com.
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