Yeah, I know, that doesn't sound very exciting does it? Well, when you combine two great recipes, it turns out even the mundane can be awesome! First, let me say that any recipe that asks me to sauté chopped shallots and fresh herbs in pan drippings is a good recipe. Oh, and there's of course butter in them there pan juices. The pork chops were "Pan-Roasted Berkshire Pork Chops with Vermont Ice Cider" (173) from The Vermont Farm Table Cookbook by Tracy Medeiros. For copyright reasons, I can't produce the recipe here, but suffice it to say, the secrets here are the bone-in chops (with fat), shallots (of course), fresh herbs , and then ice cider for the sauce. The first time I made these I used Neige ice cider that I picked up in Québec, but this time I stayed closer to home with the very lovely "dessert cider" ("Pommeau") from Carr's Ciderhouse in Massachusetts. They are apparently sold out of it for the year, so now I'm r
On either side the river lie Long fields of barley and of rye, That clothe the wold and meet the sky; And thro' the field the road runs by To many-tower'd Camelot; And up and down the people go, Gazing in the oven low, Round a kitchen island there below, The kitchen of Shallot. (With apologies to Tennyson)