Tuesday 31 March
We had a packet of five pork scaloppine, a pink grapefruit, and a half bulb of fennel left from Sunday's salad. Sounds like an episode of "Chopped," except we didn't have to include redhots or gummy worms.
We first sautéed the sliced fennel, braised it with white wine, covered, until tender, tossed in a few fresh fronds, and set it in the warming oven.
Then we turned to the scaloppine we'd patted with salt, pepper, and fresh thyme. We sautéed them quickly, and set them on top of the fennel to rest.
Finally we added the pink grapefruit sections to the same pan, with sautéed chopped red onion, crystallized ginger, and fresh lemon thyme (for a change).
Harmonious but surprising flavors, all from one pan; no need for a surprise from the basket.