Wednesday, July 23, 2008

The pork-chop-and-a-fruity-sauce obsession continues.

A couple of weeks ago, I bought some gorgeous plums at Agata & Valentina. I sliced and ate two standing at the kitchen counter, and then decided to use the third to make dinner. In support of my current obsession with fruity savory sauces, I decided to saute a pickled ramp or two, jazz things up with a dollop of mustard, some mustard seeds, and a dash of sherry vinegar, then throw a cubed plum into the mix.

Yes, I have a problem. But that doesn't mean it wasn't tasty.

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