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 have been cooking for 20 minutes, gently flip everything in the pan over. Sprinkle the fleur de sel over everything, add a tiny bit of water to the pan if it’s looking a bit dry and burnt. You want to vegetables to caramelized, not burnt, so keep the heat low.
Continue to cook on this side for 20 more minutes.
