Saturday, February 07, 2009

Friday Simplicity

This one started fairly complex and then got gradually simpler as I thought about it. After moving from a pork steak in some kind of sauce, I went to wienerschnitzel. From there I landed at simplicity itself: pork loin chops pounded out, seared in the grill pan, seasoned, drizzled with good olive oil, and sprinkled with parmesan. To go with this we had steamed potatoes (Pellkartoffeln), also served with salt, olive oil, and parmesan. For variety and color, I sauteed chopped red cabbage until just soft then made it sweet sour with some red wine vinegar and Lütticher Delikatesse (a sweet spread made from pears, apples, and dates).

This was fantastic stuff and certainly a good use of the rule of five (seven ingredients total on the plate; each dish had three).

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