Friday, December 30, 2005

Pork with Blue Cheese

The full food-nerd title would be Pork Chop with Blue Cheese, served with Grilled Asparagus and Creamy Brown Butter Garlic Potatoes but that ain't gonna fit in the title.

The only thing requiring effort here is the potatoes. The pork chop is just a pork chop. The blue cheese is just blue cheese with a little cream mashed into it to make it smooth rather then crumbly. The asparagus, just drizzle with some olive oil and coarse salt, and...grill it. I also made some glazed carrots on the side, but I kept them out of the photo.

Creamy Brown Butter Garlic Mashed Potatoes

Yield: 4 servings

1.5 pounds russet potatoes
2 cloves garlic
¼ cup half-and-half
2 tablespoons butter
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1 ounce grated Parmesan
¼ cup finely minced chives

Peel and dice potatoes, making sure all are relatively the same size. Place potatoes and garlic cloves in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a slow boil. Cook until potatoes fall apart when poked with a fork.

In a small saucepan, melt the butter and stir as it cooks, until bubbling and nutty-brown. Remove from heat.

Remove the potatoes from the heat and drain off the water. Add brown butter and all other ingredients. Mash.

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