Okay here’s another one that I wasn’t going to make because my husband is not a fan of pork. I thought about subbing in chicken or fish but decided on cubed pork loin because it really sounded good in this recipe and guess what?? Not a big surprise, it was good! This is a recipe for the online cooking group French Fridays with Dorie from Around My French Table by Dorie Greenspan, a cookbook that doesn’t disappoint. For the most part the recipes are simple and can be tinkered with to get the flavors exactly the way you like them. I added a minced jalapeno pepper, garlic, saffron and a sprinkling of fresh baby Thai basil leaves to Dorie’s list of spices. I also used sliced shallots, cubed pork loin and a somewhat assertive curry powder. The only complaint was not enough lemongrass flavor so next time I’ll use more or maybe a milder curry powder. Our starter was also taken from Around My French Table, the minted zucchini tagliatelle with cucumbers and lemon salad. I’m giving you my adaption of this recipe because I’ve discovered that I like giving a recipe even when I’m not supposed to.. This salad recipe is one of my favorite from-the-garden recipes of the summer- you’re going to love the freshness, the herbs and the crunch. You’ll need one overgrown zucchini, one overgrown cucumber( the ones that hide in your vegetable garden underneath a big leaf), one cup of thinly sliced Vidalia onion, two cups of lightly chopped fresh herbs(I used Italian basil, Thai basil and mint), juice and zest of one lemon, a couple of tablespoons of walnut oil, sea salt and freshly ground pepper. The zucchini and cucumber are each cut in thin(1/8″) lengthwise strips until you reach the seedy interior, flip and slice the other side. Stack up the pieces, slice into noodle size strips and cut into bite size pieces. Toss or compost the big seedy center pieces. Whisk together the dressing, which couldn’t be more simple with lemon juice, walnut oil, sea salt and freshly ground pepper. Throw the zucchini, cucumbers, onions, lemon zest and herbs into a large bowl. Pour in the dressing, toss in the salt and pepper and chill for a few hours before serving. If you try this recipe you’re going to love the freshness, the herbs and the crunch. Play around with the fresh herbs, type of oil, try lime instead of lemon juice and you’re off and running. There is a picture of it and one of my favorite summer wines here somewhere!
Here it is- my favorite salad of the summer with the difficult to see/read Marsanny Rosé
A closer look at my new favorite salad and a linkto check out the other contributors to French Fridays with Dorie. Please check back next Friday for the next installment in my cooking through Around My French Table adventure.