Festive Pork Loin

This pork loin isn’t festive in that it’s holiday-oriented, it’s just festive because it’s a perfect dish for a celebration. The more correct name would be Moscato-Braised Pork Loin with Prosciutto and Gruyère. The recipe came from the book Rotis, by Stephane Reynaud. I had previously purchased his cookbook Barbecue & Grill, and enjoyed it,

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Baked Mozzarella

If you have been reading my blog, you know that I love baked brie – of any kind. I’ve posted on two savority varieties, my tomatillo-sauce topped baked brie and a baked brie with sautéed mushrooms. So this recipe, although not about brie, really caught my attention. First, it is all about hot cheese. Secondly,

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