Looking ahead to tomorrow, since today was already booked with a family engagement, we have a set of plump pork chops in the fridge, waiting for their calling in life. Considering the ingredients we have on hand (mushrooms, green onions, cream), Chef Husband’s plan is to teach me how to stuff them with a mushroom Duxelles (do͝okˈsel).
To go with our planned dinner, tonight I started an instant yeast dough on its first rise for a no-knead bread that, timing wise, needs to be started 20 hours out. Tomorrow I’ll have to get the bread baked before we need the oven to finish dinner. Timing is everything. It helps to have your “dux” in a row.
Until next time…
Culinarily Yours,
Mrs. Chef (Christa)
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Stack then Cut
Stack then Cut
