After Week 1 of Knife Skills: Tonight's Dinner
After a visit to my local organic farm, I mapped out tonight's dinner...
I decided to practice my knife skills, so I am making pork braicole stuffed with provolone and herbs, which I will sear in a copper pan and then finish in the oven
— matchstick fried potatoes finished with salt and white truffle oil.
— and steamed squash blossoms stuffed with...
All brunoise cut (tiny squares)
1 yellow squash, 1 zuccini, some button mushrooms, bacon, chopped pine nuts, chopped golden raisins, 1/2 a red onion, two garlic cloves, 3 eggs, salt and enough flour to make a paste.
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