Thursday, September 7, 2017
Good grief, it has been forever since I have been on my own site. I spent the summer travelling: Puerto Rico, Peru, Canada, France, Germany and Spain. It was an incredible experience and I still have not quite recovered. I dream of the next trip.
So there hasn't been a lot of time for cooking; although Cate and I made an incredible dinner of mussels while we were in France. Actually, we loved it so much, we made it for two dinners. Back at home, the CSA has been providing us with lots of vegetables and for the first time in my life, I actually harvested so many tomatoes from my own garden, that I am sick of tomatoes. How did that happen.
So last week, we received a paper bag filled with beets. I have to admit: beets are not my favorite. I normally just pickle them and use them in an arugula salad with goat cheese. So, I started my Internet search and found a pork dish served with a beet puree. It sounded interesting so I decided to give it a try. Even on a school night, it did not take long to put this on the table. The puree can be made several days in advance which would cut down the prep time even more. Pork Katsu is the Japanese version of breaded pork. I fell in love with it last year when we were in Japan. The shishito peppers were also a CSA gift and after a few seconds on the grill, they were a perfect compliment to the meal.
Pork Katsu with Beet Puree
Adapted from Bon Appetit