August 22, 2011

August 22, 2011

August 22, 2011

School will be starting soon. Most of our friends have already started the homework-after school activities process, and I am so looking forward to join in soon, very soon. I need to go back to a settled routine. Long summer…. so to celebrate the last few days of so called freedom, here is a not so 30 minute dinner, ok 45 minutes. The only preparation that took some time is the Galette. The pork chops are as simple as saying 1-2-3. A skillet with a shadow of oil over moderate heat.  Cook until cook through.

This is my first time preparing the zucchini salad. Tip: cut them very thin. The thinner the better. Enjoy dinner with a great glass of Chardonnays.

Tonight’s August 22, 2011 dinner:


Pork Chops with Potatoes Galette and Zucchini Salad

Pork-Chop-with-Potato-Galette-and-Zucchini-Salad-copy-8x6.JPG

POTATO AND PARMESAN GALETTES

1 pound potatoes, peeled

2 large eggs

3 tablespoon flour

2 tablespoons minced chives

2 tablespoons freshly grated Parmigiano-Reggiano cheese

Fine salt

1 tablespoon extra virgin olive oil

Freshly ground black pepper

Using the largest holes of the box grater, coarsely grate the potatoes. Wrap the potatoes in a kitchen towel, roll and press hard to extract all the liquid from the potatoes. Dry them completely.

In a large bowl break the eggs and beat lightly. Add the flower, chives, cheese and 1 teaspoon salt. Whisk to blend. Add the potatoes and stir to coat then evenly with the egg mixture.

Warm a large heavy bottom frying skillet over high heat. Then add the oil and heat until is hot but not smoking. Reduce to moderate heat. Drop 4 equal part of the potato mixture into the pan and flatten with the spatula to form even galettes. Cook on one side until crisp and golden, 3 to 5 minutes. Season with salt and pepper. Serve warm.

 

ZUCCHINI SALAD

Zucchini, peeled and cut into very thin ribbons with a mandoline

Vinaigrette sauce.  

Let marinate in the vinaigrette for at least 30 minutes before serving.

 

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