This is now my second recipe that features Beurre Blanc. Literally translated, Beurre Blanc is French for “White Butter”. The very notion of white butter excites me. Unlike the Five Mother Sauces, Beurre Blanc is fairly new to the culinary world, an accidental creation of Clémence Lefeuvre some time around the beginning of the 20th century.
Continue reading “Bacon-Wrapped Pork with Sun-Dried Tomato and Basil Beurre Blanc”
This dish was so basic yet so tasty that I decided to photograph it in all its simple, messy and unadorned glory. All I can say is yum!
Continue reading “French Onion Pork Chops and Creamy Mashed Potatoes”
In French, this is Filet de Porc à l’ail Infusé Lait. Sounds decadent, doesn’t it? I think this dish sounds more appetizing in French. There’s something about “garlic infused milk” that doesn’t sound very delicious. Don’t let that fool you.
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