Mike followed up Friday’s duck and spatzle with two other awesome meals:
He swung through the Greenmarket on Friday and made a stop at Bobolink‘s stall for some cheese. I got a very excited email after he returned to the office – they are offering, for a limited time, veal. Veal raised the right way, able to roam and graze on pasture as nature intended. He wanted to find a simple preparation that wouldn’t overpower the flavor of the veal, and found this recipe for Veal Chops with Rosemary Butter on epicurious. We had it with sauteed swiss chard and garlicky white beans. Delicious.
We made a trip down to Fort Greene on Saturday morning and brought home a beautiful pork loin from Dines Farms, which Mike cooked up on Sunday:
If you know my husband, you know he loves pork, so of course a recipe that calls for stuffing pork with more pork would appeal to him. He picked a real winner in Mario Batali’s Pork Shoulder alla Porchetta – the pork was moist and incredibly flavorful, and the sausage and fennel stuffing is quite possibly addictive. The house still smells amazing.
It’s great to have a husband who likes to cook, but after three nights off, I’m anxious to get back into the kitchen.