Meals

Blog, Franschhoek, South Africa

Eat Franschhoek: Foliage


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Went to have dinner at Foliage.

Famous for its “foraging” chef Chris Erasmus, this restaurant offers sustainable comfort cooking in a relaxed bistro setting. Big fireplace, wooden tables & an open plan kitchen welcome patrons. There are local produce and wines with an emphasis on terroir cooking. I was impressed with the extensive menu of interesting flavours and unusual combinations! My fiancé had the the braised kudu shank boudin, grilled springbok, roasted bone marrow, purslane, mushroom & oyster with honey bush jus (R175 / $11). I ate the pan fried yellowtail, brandade, courgette purée, vine tomatoes & basil velouté (R150 / $9). For dessert we shared the geranium & honey iced nougatine, salted chocolate custard with hazelnut ice cream (R60 / $3). Delicious! Thank you Foliage for the exceptional meal.

*Cover photo taken at Haute Cabrière winery in Franschhoek

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Austin, USA

Eat Austin: Thanksgiving


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Easy Cocktails To Serve Your Guests

Stick to the Thanksgiving colours with these easy drinks!

+ Cranberry Champagne

+ New Orleans Cognac & Rye Cocktail

+ Punch with ginger ale, pineapple & cranberry

+ Cranberry Sangria

+ Hot spiced cranberry cider

Highlight on 3 Pumpkins Martini

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2 oz. Three Olives Classic Vodka

2 oz. pumpkin spice liqueur

1 tsp. whipped cream

Garnish: cinnamon stick

Combine vodka and pumpkin liqueur in a cocktail shaker filled with ice. Shake and strain into a glass. Top with whipped cream and garnish with a cinnamon stick.

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❤ Digital

Pork Chops with Cherry Sauce


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Pork

An aromatic, slightly piquant spice rub breathes new life into pork chops, but the sweet-sour cherry sauce is what makes this recipe a keeper.

The cherry sauce would be equally delicious served with lamb or duck. A bonus is that the sauce can be prepared while the chops cook, making for a quick weeknight meal.

The spice rub can be made ahead and stored at room temperature for up to 3 months. It’s also great rubbed on lamb or beef.

For the cherry sauce:
  • 1 teaspoon olive oil
  • 1/2 medium shallot, finely chopped
  • Kosher salt
  • 1 cup fresh Bing cherries, pitted and halved
  • 1/3 cup ruby port
  • 1 teaspoon balsamic vinegar
For the pork chops:
  • 2 (1-inch-thick) bone-in pork loin chops
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon coriander seeds, lightly crushed
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
INSTRUCTIONS
  1. Heat the oven to 400°F and arrange a rack in the middle.

For the cherry sauce:

  1. Heat the oil in a small saucepan over medium heat until shimmering. Add the shallot and season with salt. Cook, stirring occasionally, until softened and golden brown, about 3 minutes.
  2. Stir in the cherries, port, and vinegar and cook until the cherries begin to soften and the port has reduced by half, about 10 minutes. While the sauce reduces, start cooking the pork chops. When the sauce is finished, remove it from the heat and set it aside.

For the pork chops:

  1. Rinse the chops and pat them dry with paper towels. Place the salt, coriander, mustard, and pepper in a small bowl and mix until evenly combined. Rub all of the spice mixture all over the pork chops.
  2. Heat the oil in a large, oven-safe frying pan over medium-high heat until shimmering. Add the chops and cook, undisturbed, until the bottoms are golden brown, about 4 minutes.
  3. Flip the chops over and place the pan in the oven. Bake until the chops are golden brown on the second side and the temperature registers 145°F on an instant-read thermometer inserted into the thickest part of each chop, about 7 to 10 minutes.
  4. Place the chops on warm plates and let them rest 2 to 3 minutes. Spoon the reserved sauce over top and serve.

Want dessert? Check out these yummy crunchies.