In the stable of kitchen delights at the Roediger House are some clear favorites, and that explains both their frequent appearances in the rotation but also why I like to make sure honored guests are among the partakers. Last Friday night for a gathering of Holly Avenue Neighborhood dwellers, that meant pork medallions in a ginger-soy-shiitake cream sauce. This easy dish always feels a bit high-falutin' and the unique combination of flavors really elevates that sauce. I also had scallion-sour cream redskin mashed potatoes and my much-loved roasted spiced broccoli. The wine that Jon brought was perfect for a summer evening, seconds were sought and scarfed down, and still somehow there was room for a spot of dessert...to be highlighted in the blog tomorrow!
Based on "Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," from The Bon Appétit Cookbook by Barbara Fairchild, 2006, p. 398-399.
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