Well, now it's not just that I like others to join, but of course I want to contribute as well with some food. Due to this I tried a few things French in my kitchen over the last few weeks. Still it hasn't all been the kind of things I want to contribute to my own challenge. Right, I set up the rules. Hm, I can't remember setting up a rule that limits the number of entries, but I guess one will suffice.
While I don't want to contribute this bit of food, I still like to share it with you. I might even add it to another challenge.
Whatsoever, I consider it as a little warm up for some more French cooking. I can't quite claim that I mastered the art of French cooking. However, there is help available, as I have the two volumes of Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck.
What you see on the picture is kind of based on the recipe Tournedos Sautés Aux Champignons. Fine, I didn't use fillet steak, but pork cutlets and ... eh marinated the meat therefore a bit differently. I used the simple marinade for pork from the aforementioned book.
Here we go then and warm up a bit à la française.
- The pork cutlets are marinated for at least 2 hours, and if you like to put them in the fridge, for 4 hours. The marinade contains salt, pepper, lemon juice, parsley sprigs, thyme, a bay leaf and a clove of bashed garlic.
- The mushrooms are sauteed in butter for a couple of minutes until then slightly brown.
- I guess they deserve a little bit of seasoning with salt and pepper.
- Then remove the mushrooms and put them to a separate bowl.
- Now it's time for the pork cutlets to make there appearance again. Fry some butter in a different pan and then fry the cutlets from both sides until the colour is right and they are cooked through.
- That's the point where I want to totally deviate from the book ... In reality, the following steps you have to perform while step 5 is still going.
- In the pan, where the mushrooms have been, add quite a good share of white wine.
- Then mix about 125 ml of double cream with a tbs of corn starch and then add to the pan with the white wine.
- Now I wonder why I removed the mushrooms from the pan and just add them to the sauce again.
- It's time to plate it up. Just do it the way as you have seen in the first picture and have a salad on the side.
So far the warm up. I will do something else for the Bloggers Around The World challenge at some other day and ... I have also something in mind already. Keep on the watch!
Do you know what, some might use a package of who knows what is in it ready made sauce, but this was all from scratch without any E-somethings. That's a good reason to contribute it to Javelin Warrior's Cookin w/ Luv Made with Love Mondays ...