Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Friday, December 12, 2008

Pork Wellington

This is a great recipe to serve to guests. I was intimidated by the puff pastry, but it is truly a piece of cake. I love the pork and cheese flavors. Sometimes I serve it with the Apple Sage Sauce that follows, but it is not necessary.

Just know there is chilling time required. I'm not sure why, but I do it anyway.

Pork Wellington

1 Pork tenderloin (6-8 oz.)

4 oz. Boursin cheese

a few slices of Prosciutto

1 sheet of puff pastry, thawed

1 egg, beaten with a bit of water

Butterfly (split open halfway through) and stuff the pork with the cheese and the Prosciutto.
Wrap the stuffed pork in a puff pastry sheet.
Brush with the egg mixture.
Chill 1-24 hours.
Bake 30-35 minutes at 350 degrees.

Make it a meal: Serve with BLT mashed potatoes (see recipe)

Wine: Pinot Noir or a light Chianti

Apple Sage Sauce

1/4 cup apple cider or juice

1/4 cup white wine

2 cups chicken or beef broth

1 tsp. cornstarch

1 tbsp. apple jelly

1 knob butter

1 tsp. sage

Heat the cider, wine, and broth.
Add the cornstarch.
Add the jelly, butter, and sage.
Reduce a bit.
Serve alongside the pork wellington
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