Friday, September 10, 2010

Should I just rename this blog "Eating Alone'?

So everyone is away, running. John is running a wine tasting in Sitka, Henry is running food at Zephyr, Ren is running the Klondike, and Coco is, oddly enough running up the hill. (Bad dog!)(OLD dog!)(you can't even WALK let alone RUN!! What is this about?)

Consequently I am home for dinner alone, and late. We have:
Lots of mushrooms
Thinly sliced boneless pork chops
plenty of organic veggies and a bunch of nectarines.
cooked rice (for the old dog)
Naturally, John being out of town, there is no wine in the house except in my secret wine stash.

Cleaned and sliced a leek, and began simmering it in some butter in a small saute pan.
Peeled and sliced a couple of ivory carrots (suddenly carrots come in blonde). Added them to the simmering leeks.
Sliced up a whole pile of mushrooms.
Put a dollop of butter (there will be cream later, so let's just not pretend we are on a diet here) in a saute pan, and smashed a clove of garlic and added it to flavor.
Removed the garlic, lightly salted, peppered, and floured two little chops, and put them in the hot butter to brown on both sides.
While that was happening, got out some of the lettuce conveniently washed and ready and put it on the plate. Sprinkled it with olive oil, red wine vinegar, kosher salt and coarse ground pepper.
Time to add the mushrooms to the chops, and look at that! a little Schmidt Sohne Riesling Kabinett to splash on top. Bring to a boil, turn down the heat and add a goodly splash of heavy cream. Allow to simmer gently to cook the little chops through.
While that is happening, warm up some cooked rice in the microwave, slice up a pretty swell nectarine and arrange it in a little bowl.
Put the rice on the plate with the lettuce, arrange the chops on top and dress with the mushroom cream sauce. Put the carrots and leeks next to them and light the candles. 
Dig out a nice bottle from my secret stash - Achaval Ferrer Malbec 2008. My little wine app says it will be figgy, plum-y, raspberry, and violet. Sounds perfect. And good with sausage. Well, a pork chop in a riesling cream sauce will do quite nicely.