A Sunday evening gathering for four the week before last allowed me to bring back one of the Roediger House special specialties: pan-seared pork medallions with a ginger-shiitake-soy cream sauce. This incredibly flavorful and savory dish pairs well with the homemade mashed potatoes and especially with Brussels sprouts gratin. We might all have overdone it but that didn't prevent us from journeying back for seconds.
Cream Sauce based on "Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," from The Bon Appétit Cookbook by Barbara Fairchild, 2006, p. 398-399.
"Brussels Sprouts Gratin," by Alison Roman. From Cooking on newyorktimes.com.
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