I was planning on making Pork Chops au Poivre but I did not have the sour cream the recipe called for and was not about to drive back to the store for a 1/4 of sour cream. So I went to Bon Appetit.com to find another pork recipe. I found
Pork Chops with Mustard-Cornichon Sauce and I had everything in the house. Okay this was better then I thought it was going to be. The sauce was amazing and the meat was cooked perfectly. Yeah I will make this again.
For side dishes I made parsleyed potatoes and sauteed zucchini and eggplant, both were from my Dad's garden.
Now for dessert. Last Sunday when I was awake at 4AM I was checking out Pinterest. I saw this recipe for
Mini Apple Pie posted by A Little Bit Funky. I love pie, it's a crust thing. But Chris and I can never finish a whole pie. So we have mini pies! What a brilliant idea. The crust was my Pate Brise recipe for the Silver Palate cookbook. They came out so cute. But next time I would put more filling in the crust.
Don't think I have posted the pie crust recipe before... so here it is.
1-1/2 cups unbleached all purpose flour
1/2 tsp salt
1 pinch granulated sugar
5-1/2 tbsp (2/3 stick) sweet butter, chilled
3 tbsp vegetable shortening, chilled
1/4 cup ice water
Sift the flour, salt and sugar together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.
2. Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Turn dough out onto you work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours.
