I know how Chef Brian does it – he’s a chef, duh – but it’s still always surprising to me when the weirdest sounding meal on the menu turns out to be fantastic.
Such was my luck with Week 17, Meal 2: Caramelized pear, fontina, prosciutto and arugula pizza.
And if you’re wondering about yesterday’s dough woes, I’m happy to report that I totally cheated my way around another carbohydrate car crash by turning my pizza into more of a flatbread.
Dough: 1. Niyaz: 1. Continue reading Week 17, Meal 2: Pear … pizza?
One of my favorite things to eat is polenta (aka corn grits). It’s hearty, creamy and goes great with cheese, so really, what’s not to love?
Well, the cooking process, actually. I’ve always cooked polenta according to the directions on the package, but never ended up with anything as creamy and fulfilling as the results of Chef Brian’s recipe.
Here is Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce.
Grits gooey with nutty Gruyere, ginger-spiked pear chunks and juicy pork. Now that’s whassup. Continue reading Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce
It was all about chicken and apple last week, so Chef Brian decided to switch it up. We’ve got a new protein (pork!) and new fruits to experiment with too (figs and pears).
Plus, you can’t go wrong when you’re cooking with wine:
Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce
Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam, bacon and arugula
Meal 3: Grilled pork chop with grilled asparagus over wild rice with almonds and fig, port and balsamic reduction
Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.
The shopping list is after the jump. Continue reading Week 2: Pork, figs and wine