Saturday, October 24, 2015

Pork Scaloppine and Celeriac Remoulade

Thursday 15 October

A simple pan-fry of three big pork scaloppine each.  When they were just done, removed them, let them rest in the warming oven, and deglazed the pan with a little wine and good balsamic vinegar.  When it was syrupy, poured it on the scaloppine, then showered on a few little leaves of basil still left on the plants after the Oct. 2 pesto harvest.  (That's one reason we pick the leaves for pesto directly off the plants and leave the stems standing; warm weather can produce more leaves, plus seeds for next year.)
In other garden news, Barbara got absolutely nothing out of this year's planting of celeriac.  Still, it's going down in price almost everywhere; Daisy Mae's at Findlay Market had it for only $1.80/lb. this week.  So we grated up a big root on the benriner, and served it tonight as our favorite remoulade.

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