Tuesday, April 12, 2005

I'm live!

Well it worked!

Man I feel like a million bucks. Sorry bro about stealing your name..it's ok I'm just giving it some free air time. Not that anyone will ever traipse down this musty corridor of the web ever. And if you are, and you don't know me personally, then why and how did you get here?

Did you know the word chaise which of course is French for chair was actually spelled chaire in the 1500's? But due to the many Italians that hung out with Catherine de Medicis it became popular to pronounce r's like s's. So the French word for chair, chaire, was turned into chaise.

Ah so now I'm imparting knowledge...how this blog is evolving. That little tidbit actual comes from Jacques Barzun, his book "From Dawn to Decadence: 1500 to the Present"

Do I underline that or boldface that? What would my 5th grade teacher say? Well I'll bold it for the visual effect.

Anyway, it's a good read. Especially for those who like their information to be esoteric. Like the font garamond is actually named after the printer who designed it in the 1500's. How insane is that? And that italics are actually, according to tradition, based on Petrarch's own handwriting?

Well Long Beach Lady here is that Pork Scaloppini recipe I promised.

Pork Scaloppini with mushrooms

4 (6 oz) boneless pork loin chops
1/2 cup all purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 lb white mushrooms, thinly sliced
1/4 cup Marsala wine
1 1/2 cups low sodium chicken stock
2 tablespoons sour cream
2 tablespoons fresh chives

Sprinkle a small amount of water on a large sheet of plastic wrap. Place 2 of the chops on top of the plastic and sprinkle with some more water. Cover with another sheet of plastic wrap and pound until about 1/4 inch thick. Repeat with all chops.

Mix the flour witht he salt and pepper in a shallow plate. Heat half the oil in a large skillet over medium heat until almost smoking. Workin in 2 batches, place half the pork in the flour mixture and turn to coat all sides. Shake off excess and add to skillet. Cook until lightly browned and cooked through (1 1/2 minutes per side) . Don't overcook. Transfer to a plate or platter and cover loosely with foil. Repeat with remaining oil and pork.

Add the butter to the skillet and heat until foamy. Add the mushrooms and cook, stirring often, until almost all the liquid that the mushrooms give off has evaporated, about 5 minutes. Pour in the Marsala, increase heat to high or medium/high, and cook, stirring, until almost al the liquid has evaporated. This is crucial. The more liquid that evaporates the stranger the flavor. You want a good strong flavor or it is bland. So really cook it down, don't let it burn but evaportate almost all the liquid. Add the chicken stock and simmer 5 minutes. Return pork to the skillet and simmer, turning often, until the pork is warmed through and the sauce has thickened. You want it nice and thick, not sludge but not soup. it should be about 3-4 minutes. Transfer the scaloppini to warm serving plates. Stir the sour cream and chives into the sauce. Season with salt and pepper to taste and spoon sauce over pork.

I'd place the pork on a a nice bed of noodles, egg preferably, but to each his own.

Well so that wraps up my first true blog. Pay no attention to the first frail bloggish thing that appeared before you.

Do I sign off? Sure.


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