Master Class, Menu #14 | 1:50 pm | 10 November 2004

Mastering the Art of French Cooking, vol. 1
Cotes de Porc Charcutiere
Côtes de Porc Charcutière, p. 388
Pork Chops Braised in Fresh Tomato Sauce
Another variation on a theme: brown chops, set aside, make sauce, braise. While this wasn’t bad, it was far from thrilling. Northern European meat, southern European sauce… Meh. The tomatoes overwhelmed the more delicate pork. It would be much better off served with fish or pasta. What separated this from being Côotes de Porc Robert was merely the addition of cornichons and capers, so I think I’ll skip Robert.

Gratin Savoyard, p. 524
Scalloped Potatoes with Meat Stock and Cheese
I have never been a big fan of scalloped potatoes, so I have to say that these were the best scalloped potatoes I’ve ever tasted. Nevertheless, there were some issues. JC says these will take 20-30 minutes to cook, but even after 60 minutes, the potatoes were not exactly melting to the fork. They had a much better flavor as a result of the chicken stock, but the creaminess imparted by milk was definitely missed. There are plenty of other gratin variations, so hopefully we’ll nail down perfection eventually.

Carottes Glacées, p. 479
Glazed Carrots

no comments on “Master Class, Menu #14”

  1. Madhu (Ze Chef)

    I think you should try my fried rice recipe, ma cherie. ;)

  2. Madhu (Ze Chef)

    I think you should try my fried rice recipe instead, ma cherie ;)

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