Tuesday's humidity (and spotty showers) put the kibosh on my outside yard labors for the bulk of the day, so I threw together an early supper: pan-seared pork medallions in a dijon cream sauce with port-sautéed baby bella mushrooms. I added to it a fancy side and a simple side: Brussels sprouts gratin and instant mashed potatoes. Food was directed to the belly and clean-up was achieved by 5:45 pm, leaving an evening to catch up on some overdue tasks.
"Pork Medallions with Dijon Mushroom Sauce," by Frank Hollands of Moorhead, Minnesota. Bake-Off Contest 37 (1996). Published in Pillsbury Classic Cookbooks' A Taste of the BAKE-OFF Issue from March 2001, p. 40-41.
"Brussels Sprouts Gratin," by Alison Roman. From Cooking on newyorktimes.com.
No comments:
Post a Comment