This cookbook has a great concept. Have your kitchen staff bring in their own home recipes, include meals for the staff from the owners/chefs, and make a cookbook out of it. It’s called Staff Meals and is from one of New York’s top restaurants that had a 30 year run from 1979 to 2009 – Chanterelle.
We’ve had some great dinners out of this book. Tonight’s was not one.
The Pork was fine but the sauce had a bit too much of an acidic bite from the combo of the cornichons and the dijon. What really threw it off was the tomato paste. I’m having bad luck with tomato paste. It overpowers my taste buds. Maybe I bought a bad batch? Maybe tomato paste is just that bad.
Others may like the recipe, but I can’t recommend.
Pork Chops with Sauce Charcutiere from Staff Meals – David Waltuck