Voila - a broiled pork loin marinated in dijon with rice pilaf and garlic parmesan mashed potatoes.This is my first blog post ever. Everyone's always been telling me to fire up a cooking blog to document my work so I finally decided to give it a try. In case you don't know, a toque blanche is the french name for the white hats that chefs wear. Toqueblanche and latoqueblanche were taken, so here we are.
I'm not posting a recipe of this dish I made last week, just a quick photo for the sake of posterity. Pork loin, I miss you already. Don't worry, I make this a lot so I'll post it again with instructions somewhere down the line.
So, come back soon if you like to cook and shoot me an email or add comments if you like what you see.
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5 comments:
This looks yummy! I'm not so much of a pork fan, but this looks good.
Yes, Yes, delicious loin with savory sides. Simple...and delectable. We want more!!
Oh! I have three sumptuous summer salads I can't wait to throw down at your homestead. Sick!
Anonymous is me = G.I.L.L.I.A.N...
I totally am ready to dive head first into your yummy looking yumminess-I don't do pork, but nevertheless-SUPERB!!!!! I look forward to something similar, but with chicken:)
I made Chef Aron's Swordfish dish (not yet featured on this blog) and it was a very big hit. I hope Chef Aron will add some video to his blog soon! Delish!!
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