Thursday, April 13, 2006


A few days ago, I posted a recipe for the tuscany style pork. Since the meat tends to stay more juicy when cooked as a bigger piece, there's obviously leftovers. And to have leftovers from that pork is very much worth it as it makes for delicious coldcuts. The following evening, I cut slices of the cold pork and spread some pumpernickel with sour cream and a few greens on top. This is something you can prepare within five minutes, and served with a good bottle of wine it's quite a treat!

You could, of course, use the pork coldcuts in a baguette sandwich as well with some good mustard and cressant.

Also worth pointing out, would be, that I originally paid about $ 16 at Whole Foods for the pork center cut. For two people, this was enough for the first tuscany style dinner, and there were plenty of leftovers for nice coldcuts. If Yoko wouldn't have eaten all of the leftovers, I could even have prepared some nice baguette sandwiches the following day ;-) In other words, this is quite a bargain for 16 dollars!

for 2 people:


Leftovers from the tuscany style pork, sliced
Pumpernickel bread (available at Surfas)
sour cream
chives, thinly sliced
watercressant, alfalfa sprouts or any other type of greens
lemon juice and lemon slices for decoration


Put some sour cream onto the pre-cut pumpernickel slices. You can make two versions, one with chives on top, the other one with alfalfa sprouts for example. Sprinkle with fresh lemon juice and decorate with a slice of lemon.
Serve the sliced pork coldcuts on a seperate plate.

The wine i opened was a Malbec, which is a nice, full-bodied type from argentina. Available at Trader Joe's for a great price!


At 5:28 PM, Anonymous yoko said...

!!!! :-O
you disclosed my secret...

At 8:33 PM, Blogger Jasmine said...

Hi Dan

Found you through

What a great blog! I especially like the photos.

The pork recipe looks really do the uses for vanilla ice cream :)


At 9:34 PM, Blogger Dan said...

Thank you Jasmine, and, welcome! :-)



Post a Comment

Links to this post:

Create a Link

<< Home