Eclectic Bistro Fare

December 13, 2008

Herb Grilled Porkchop w/ Saffron Dijon Sauce, Caramelized Apple Risotto, Wilted Spinach and Anise Scented Dried Apple

Here's a throwback even your Grandma will understand, reminiscent of the famous casserole of porkchops and rice she used to make. A fantastic Bone-In Porkchop rubbed with rosemary, sage and garlic. The sauce is a light cream and white wine reduction with shallot and saffron. For the Risotto I caramelized apple dices in sugar and apple cider vinegar with shallot and parmesan cheese. Also, simply wilted, a handful of baby spinach leaves in butter. Enjoy!

1 comment:

Toni said...