We had good friends to dinner the other night. I have to admit that I'm proud of the appearance of the bread (Lahey's no-knead) that I made and of my chocolate hazelnut torte (from an old Gourmet Magazine). And also of the magnificent table set by my wife, using plates, stemware and silver from our wedding nearly 36 years ago.
The real star of the evening, though, was Michael Chiarello's Mustard Crusted Pork Tenderloins with Mostarda di Frutta Mista. This is the third time I've made this fantastic dish. Follow this link for this easy recipe and make it yourself.
As proud as I was of the torte, it was hard, if not impossible, to beat the perfectly ripe raw milk Camembert that our guests brought from France. Incroyable!
Bobby Jay
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