Pork chops, spiced and grilled
Pineapple with Kirsch
A food processor makes slicing potatoes for Gratin Dauphinoise very easy.
Rub a baking dish with garlic and butter.
Pile in the potatoes and pour over half a pint of double cream. I used about a pound of spuds.
Bake in a low oven for one and a half hours.
The potatoes emerge from the oven a soft, creamy mass.
These pork chops have been rubbed with an Italian spice blend made from white peppercorns, juniper berries, nutmeg and cloves. It takes a bit of effort to grind the spices. This time the food processor wasn't so useful.
I grilled them on a cast iron ridged pan and filled the entire house with greasy smoke. Despite having to open all the windows and wash my hair afterwards the chops were good.
A very simple dessert. Fresh pineapple sprinkled with caster sugar and a few drops of kirsch.
All very delicious and easy to produce.
Gratin Dauphinoise from French Provincial Cooking and At Elizabeth David's Table
Chops and spice blend from Is There a Nutmeg in the House?
Pineapple and Kirsch from French Provincial Cooking
I was asked which ED book would be best to start with. The recent At Elizabeth David's Table would be my recommendation. It is a collection of 'her very best everyday recipes' from all her books and has photographs. I'm not sure what she would have thought of this innovation but it certainly makes an attractive book and its size makes it easier to cook from than the small paperbacks. It also contains some of her articles including Fast and Fresh from which I quoted here.