Pork tenderloin au Poivre with mushroom risotto and steamed sparagus. And for dessert? Bananas Foster with vanilla frozen yogurt. Tomorrow?
Roasted rack of lamb with a Persillade served with au gratin potatoes, Brussels sprouts. Not sure what to do for dessert yet.
Monday? I have a Baking and Pastry class and we're doing whole wheat bread, banana bread and a pear tart using Paula Deen's awesome crust.
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