Menu: Béatrice's Red Kuri Soup / Chard-stuffed Pork Roast / Endives, Apples, Grapes / Marie-Hélène's Apple Cake
Dorie’s French Supper
Dorie’s French Supper – Shopping List
5pm · Prepare the apple cake batter & start baking – Dessert
Prepare the soup – Starter
Make the chard stuffing and rubbing spices – Main Course
Stuff the pork loin – Main Course
6.30pm · Test the cake for doneness, finish, plate – Dessert
6.45pm · The pork loin goes into the oven – Main Course
Start the side vegetable – Side Dish
Finish the soup, prepare soup garnish – Starter
Flip & baste the vegetable – Side Dish
7.45pm · Check the pork, finish the roast – Main Course
Finish the side vegetable – Side Dish
8.00pm · Dinner is served + wine pairing suggestion
Cook this menu and win these books!
After the endives and apples have finished cooking (after 20 minutes), taste and add more salt or pepper as needed. Transfer the endives, apples, and grapes to a serving plate. Add a little bit of water to the pan, turn up the heat and scrape to emulsify the water to the caramelized bits on the bottom of the pan, pour the liquid over everything on the plate. Set aside to serve.
