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Pan Roasted Bone-In Pork Chops with Crimini Mushroom Sauce

Pan Roasted Bone-In Pork Chops with Crimini Mushroom Sauce Two ½ pound bone-in pork chops Kosher salt Freshly ground black pepper 1 tablespoon of unsalted butter 2 tablespoons of canola oil 1 tablespoon of extra virgin olive oil 2 shallots, finely diced 2 garlic gloves, finely minced ½ pound of crimini mushrooms, sliced 1 tablespoon of soy sauce 1 tablespoon of mirin 1 tablespoon of rice vinegar 1 tablespoon of unsalted butter Instructions: Preheat oven to 375 degrees F. Using a paper towel, pat dry both sides of the pork chops. Season each side with 4-finger pinches of salt and ground black pepper. Set aside. Over medium-high heat, melt the butter and canola oil in a large skillet. When the

Hash-Brown Crusted Spinach, Mushroom & Goat Cheese Quiche

Hash-Brown Crusted Spinach, Mushroom & Goat Cheese Quiche Crust: 2 pounds of russet potatoes, peeled and grated 2 tablespoons of unsalted butter, melted 4 finger-pinch of kosher salt 4 finger-pinch of freshly ground black pepper Filling: 2 tablespoons of unsalted butter ½ large onion, diced 2 cloves fresh garlic, finely minced ½ pound of crimini mushrooms, sliced 3 cups of baby spinach, chopped 6 large eggs 1 cup of whole milk ½ cup of heavy cream 1¾ cup of shredded cheddar, gruyere, and/or mozzarella ½ of crumbled goat cheese Kosher salt Freshly ground black pepper Instructions: Preheat oven to 425 degrees F. Rinse the grated potatoes and transfer to a clean dishtowel and ring out the exces

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