お花と料理🌸La Table Fleurie Oct 18

フラワーアレンジメントもアペリティフもワインも習えちゃう🌟 欲張りちゃん、必見!

[EVENT] Mayu’s Kitchen & Déco Fleurie ~écru  OCT 18 (wed) 10-1pm! Continue Reading →

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Pork with Cherry sauce -サクランボと豚 – Porc au sauce ceries

Pork with Cherry sauce サクランボと豚 チャンコラボ - Porc au sauce ceries

Cherry sauce and Pork – one of the excellent way to enjoy “summer”. Cherry can be used in cooking, not just for dessert. Sweet and sour, deep black-red fruits aroma, and smooth texture. Perfect for pork, veal and perhaps guinea fowl!

サクランボと豚ちゃんの贅沢コラボ:今しか出来ない贅沢料理。日本の高級サクランボ「佐藤錦」を使った料理と同じく季節限定、そしてプチ・セレブなリムーザンの大きくて、ぷっくり太っちょな特産品チェリーを使って今日の夕飯ができました。ま、いいか。。。World Cupでフランス勝ったので勝利記念。ちなみに、この甘酸っぱくてパーフェクトなチェリーはVIPの厨房勤めの頃は知らずにポンポン食べており、その後、街のフルーツ屋さんで値段をみてびっくり仰天の思い出のチェリーでござりいます。(笑)

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Sauce cerise et de porc l’un des excellent moyen de profiter de l’été”. Cerise peut être utilisé dans la cuisine, et pas seulement pour le dessert. Tangy-doux, profonds de fruits noirsrouges arôme et la texture lisse. Parfait pour le porc, le veau et peut-être pantarde!

1-DSCN7908-001Cherry, Peach, provencal Veggies are the theme of my summer cooking lessons. Come to Mao’s Kitchen in Paris, and eat fresh “summer”.

こちらのレシピ7、8月のお料理教室テーマ”さくらんぼ” ”モモ” ”南仏野菜”でやります。甘酸っぱいチェリーが意外に豚ちゃんにあうんです。どうぞお試しアレ。

Cerise, Pêche, légumes provençaux sont le thème de mes cours de cuisine d’été. Venez à la cuisine deMayu à Paris <Mayu’s Kitchen in Paris> , et de manger “été” frais.

 

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4 pork chops Change Servings
•    1 vegetable oil
•    400 g  fillet mignon de porc ou pork chops
•    salt and pepper to taste butter
•    Sauce Vin Rouge *    (or shallots, garlic, red wine & fond de veau)
•    fresh black cherries, pitted and halved
•    Extra  beef broth & Balsamico & Sugar

Directions:

1   Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper, then brown in the hot oil until golden brown on both sides, about 2 minutes per side. add white wine and cover – lower heat,  until the pork chops are little pink in the center but register 145 degrees F (52 degrees C) on a meat thermometer, about 2~3 minutes. Remove and keep them warm.
3.    The same pan, melt the butter in the same skillet over medium heat, and stir in the shallots, garlic & pitted  cherries. Cook until the shallot has begun to soften. . Stir in the red wine . Reduece 1/4, then add  fond de veau., Bring to boil and simmer until the sauce has reduced and thickened. Season to taste with salt and pepper & cold nob of butter.

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