Sunday 30 March
We got home from a long day of
watching the Henley boat races, where Oxford women creamed Cambridge in a
non-culinary sense.
So for a touch of
elegance without much fuss, we sliced and braised a giant fennel in white wine,
and swiftly caramelized a pair of sectioned (not pared) pears in another
pan.
While these fixins waited under
wraps, we fried up three nice pink pork chops (patted with thyme, salt, and
pepper) and laid them lovingly on their fennel beds, with the pears, a crumble
of stilton, and a sprig of fennel frond on top.
They combined beautifully, like
Pimm's cup on a spring afternoon when the Dark Blue are winning.
No comments:
Post a Comment