Apple-y Pork Medallions with Portobello Mushrooms (pictured above with mixed mushrooms)
Brussels Sprouts with Pancetta
Ask your butcher for a slice of pancetta about 2″ thick, with the rind and fat trimmed. Dice the pancetta and saute in a roasting pan until crispy. Remove pancetta from pan and add trimmed, halved brussels sprouts (20 good-sized sprouts should be enough for 4 people) to the pan. Toss them around in the juices and roast in a 425F oven for about 30 minutes, or until tender. Return pancetta to pan and toss with salt, pepper, and a little lemon juice.
Salted Caramel Pears with vanilla bean ice cream
Shopping list after the jump.
2-3 pork medallions per person, depending on thickness
8-12 shallots
3/4 stick butter
4-6 large portobello mushroom caps, stemmed, cleaned, and thinly sliced (shittake mushrooms work well too, but they’re a bit more expensive)
3 tbsp olive oil
Rosemary sprigs
1 cup apple cider
3/4 cup chicken stock
2 tbsp Dijon mustard (I like the kind with the coarse grains)
2 cloves garlic, finely chopped
1 cinnamon stick
20-25 good-sized Brussels sprouts
2″ thick slice of pancetta, fat trimmed
Lemon juice (optional)
2 cups flour
4 tbsp shortening
4 tsp baking powder
1/2 tsp salt
A little less than 1 cup milk
2 ripe pears
1 bag good-quality caramels
Good-quality Fleur de Sel
1 container vanilla bean ice cream
