Friday, February 18, 2011

Red and White Lasagna

I have been making this for a few years for our famous VD Party (it stands for Valentine's Day), and people seem to like it.  It does require some time, and a little effort, but it is so worth it!

Boneless Pork Chops With Mushrooms and Thyme

here is another great recipe that is a favourite of felipe and i: boneless pork chops with mushrooms and thyme. we serve them with either stuffing or uncle ben's wild rice. yummy! the dish itself is even *fairly* low in fat and good for you. unless you serve it with stuffing. i like to serve it with a lovely chilled sauvignon blanc from new zealand.

  • 2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon extra-virgin olive oil
  • 1 medium shallot, minced
  • 1 1/2 cups sliced mushrooms
  • 1/2 cup dry vermouth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh thyme

  1. Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.
  2. Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

Hint: instead of adding the juices from the pork, I simply start step 2 in the pan after I've removed the pork chops. That way all the juice and flavoring from the pork is there.


Tuna Tartare in Cucumber Cups

welcome to my first food blog! i believe i stole this recipe from Instyle magazine, for a christmas party. the recipe goes a little something like this:

2 seedless european cucumbers, cute crosswise into 3/4 inch thick pieces
1 lb sushi quality tuna (918 peeps - Bodeans seafood market is a great place)
2 tsp chopped green onion
1tsp finely chopped shallot
2 tbsp olive oil
1 tbsp soy sauce
1/2 tsp hot pepper sauce
2 oz cavair, for garnish (yours truly skips this)
2 tsp thinly sliced fresh chives, for garnish

1)to make cucumbers, scoop out center of each piece with melon baller. be careful not to scrape too deep and leave a hole in your cucumber. huh-huh!
2)combine tuna, green onion, shallot, oil, soy sauce, and pepper sauce in large bowl

3)spoon 1 heaping tsp tuna tartare mixture into ech cup; garnish with caviar and chives
a better photo, taken by my hubs the photog:

served with jalepeno cilantro margaritas, courtesy of melanie's hubby. recipe to follow???

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