Thursday, December 27, 2012

A Perfect Christmas Dinner

The elements of Christmas dinner were prepared to perfection.

Molasses-brined Niman Ranch pork chop with a multi-layered sauce (evolving over months - the newest layer of pomegranate conserve added to the sauce) and a condiment of Cunningham Farms sweet potato butter.

Hasselback butter baked potatoes - basted in butter for hours.

Belgian endive salad (a typical Parisian winter salad that Tomie had for the first time in Paris in 1959) with a dressing of lemon juice, extra virgin olive oil, salt, freshly ground pepper, a spoonful of dijon mustard, and sugar to taste - to cut the mustard.