I finally had the time again to make some cured and/or smoked meat again! I’m glad! Four pieces of fine meat that I cured with my standard meat curing formula and each souped up little.
I was about 17 years old when I was part of a school student exchange with france. With our hardly manageable and ill-fitted school-french me and my fellow classmates found ourselves being caught in a school (un “collège”) downtown in the city of Marseille (de – en – fr) – and confronted with a very special local dialect 🙂
I found a bottle of Marsala wine in the basement, long forgotten and once used for cooking that I just had to make use of. Marsala is an italian special origin type of sweet wine that I mostly know for it’s use in cooking – and it makes for a very pleasant and delicious flavour.
Since I was finally (st)able enough again – *sigh* – to be somewhat productive and contribute something for the family, here’s yesterday’s dinner. The ingredients list makes it look far more complicated than it actually is.
With work being the dominant factor at the moment, the only self made things I can post about are my meals. If I go on like this, this will become another recipe blog… 🙂
Whatever. These chicken cutlets with a creamy sauce made delicious dinner. Give them a try!
As the recipe states, the long cooking time is vital and it really comes out delicious. It’s a versatile dipping dish for a convivial evening or an occasional warm outside summer evening meal. So, here’s my version of the dish:
This recipe is, while a little more complicated, very rewarding and delicious. Yesterday I got hands on a nice piece of pork tenderloin and decided to try this:
I have so got to work on my presentation… A time-consuming, yet effortless and very rewarding dish:
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I’m (somewhat) social too!