Saturday, November 1, 2008
Mozarella di Bufala (Buffalo Mozarella) - UPDATE
Whether it is a weakening economy or a strengthening dollar, the price at COSTCO has fallen to $9.99!!! Another round of caprese salads on the house.
Labels:
buffalo mozarella,
caprese salad,
costco,
mozarella di bufala
Friday, October 31, 2008
St. Louis, Dining Out & Pork Chops
I spent a three day weekend in St. Louis, and am happy to report we had some delicious meals. There are a lot of sources for reviews of fine dining in the St. Louis area, so I'll limit my comments to our Sunday brunch venue, the City Coffee House & Creperies in Clayton.
We asked a local for a brunch recommendation, and were told that brunch is not a popular meal in St. Louis. On our own we discovered the City Coffee House, and it was a wonderful surprise. There are not many places were you can go for a wide selection of crepes. The menu here is huge, if you can imagine it I'm convinced they can make it. There is a choice of traditional or buckwheat crepes. We started with savory buckwheat crepes, filled with vegetables and cheese. For dessert we ordered a more traditional crepe filled with nutella and strawberries. The crepes are huge and all made to order, so order a mug of coffee and be prepared to relax. If crepes are not your thing, the City Coffee House also offers waffles and sandwiches made on yummy looking baguettes.
After living the high life, and dining out all weekend, it was time for some home cooking. With the weather turning cold my thoughts turned to some warming comfort food: pork chops in a mustard onion gravy and mashed potatoes. I usually make low fat mashed potatoes, using a little of the cooking liquid to thin the potatoes instead of butter or cream. I had some heavy cream on hand, left over from a previous recipe, and couldn't resist adding it to the potatoes. There is a difference, and it was delicious!
Pork Chops with a Onion Mustard Gravy
2 large pork rib chops, approximately 3/4" thick.
1 medium onion, sliced thin
1 cup chicken stock
1 - 2 tbsp. Dijon mustard
1 tbsp. butter
2 - 3 tbsp. olive oil.
Heat 1 tbsp. of olive oil in skillet. Add onion slices and saute until soft and translucent.
Remove onions from pan, add additional oil if necessary. Salt & pepper both sides of chops. Add to pan and brown, approximately 4 to 5 minutes per side. Remove from pan. Warm stock in microwave. Add to pan, scraping up bits of meat stuck to pan. Simmer for 5 minutes, stirring occasionally. Return onions to pan, add Dijon mustard and salt and pepper to taste. Stir to combine. Return chops to pan, cover, and simmer 5 minutes. Serve with mashed potatoes and a salad. Enjoy!
We asked a local for a brunch recommendation, and were told that brunch is not a popular meal in St. Louis. On our own we discovered the City Coffee House, and it was a wonderful surprise. There are not many places were you can go for a wide selection of crepes. The menu here is huge, if you can imagine it I'm convinced they can make it. There is a choice of traditional or buckwheat crepes. We started with savory buckwheat crepes, filled with vegetables and cheese. For dessert we ordered a more traditional crepe filled with nutella and strawberries. The crepes are huge and all made to order, so order a mug of coffee and be prepared to relax. If crepes are not your thing, the City Coffee House also offers waffles and sandwiches made on yummy looking baguettes.
After living the high life, and dining out all weekend, it was time for some home cooking. With the weather turning cold my thoughts turned to some warming comfort food: pork chops in a mustard onion gravy and mashed potatoes. I usually make low fat mashed potatoes, using a little of the cooking liquid to thin the potatoes instead of butter or cream. I had some heavy cream on hand, left over from a previous recipe, and couldn't resist adding it to the potatoes. There is a difference, and it was delicious!
Pork Chops with a Onion Mustard Gravy
2 large pork rib chops, approximately 3/4" thick.
1 medium onion, sliced thin
1 cup chicken stock
1 - 2 tbsp. Dijon mustard
1 tbsp. butter
2 - 3 tbsp. olive oil.
Heat 1 tbsp. of olive oil in skillet. Add onion slices and saute until soft and translucent.
Remove onions from pan, add additional oil if necessary. Salt & pepper both sides of chops. Add to pan and brown, approximately 4 to 5 minutes per side. Remove from pan. Warm stock in microwave. Add to pan, scraping up bits of meat stuck to pan. Simmer for 5 minutes, stirring occasionally. Return onions to pan, add Dijon mustard and salt and pepper to taste. Stir to combine. Return chops to pan, cover, and simmer 5 minutes. Serve with mashed potatoes and a salad. Enjoy!
Labels:
mashed potatoes,
pork chops,
st. louis
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