Let's Cook French by Blomgren April

Author:Blomgren, April
Language: eng
Format: epub
Published: 2017-06-15T16:00:00+00:00

Directions:

1. Cut the tenderloin into slices about 1 inch thick.

2. In a skillet, sauté the medallions in the heated oil for about 5 minutes, flipping sides while you’re cooking.

3. Season the pork with salt and pepper.

4. Place the pork on 2 plates.

5. Pour the port wine in the skillet, letting it boil while you scrape up the bottom of the pan. After a minute, stir in the chicken stock and tomato sauce. Add the thyme.

6. Drizzle the sauce over the pork.

Lamb Recipes

Lamb Navarin

Lamb is a very versatile animal. It gives us both food, milk, and clothing. Braising started in France in the 19th century as a means of tenderizing inferior pieces of meat. Letting the lamb braise makes it tender and helps retain its juices. Lamb Navarin is another country stew elevated to cuisine. It is named after the navet, which is French for turnip and an important part of this dish. French cooking is invariably filled with fresh, seasonal vegetables.

Serves: 4

Cooking Time: 1 hours and 15 minutes

Ingredients:

2 Tbsp. olive oil

1 ½ lb. lamb shoulder meat, cut into bite-sized pieces

Salt and pepper to taste

5 carrots cut into 2-inch chunks

1 chopped onion

2 crushed garlic cloves

2 Tbsp. flour

2 Tbsp. tomato paste

4 cups of white wine

4 turnips cut into 2-inch chunks

4 new potatoes cut into 2-inch chunks

4 Tbsp. butter

2 tsp. sugar

10 peeled pearl onions

1⁄3 cup frozen peas

Garnish: chopped parsley

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