I've been busy taking a food writing boot camp course with Bon Appetit Managing editor Laurie Buckle. It's a total blast, although it's in L.A., which means I have to overcome my fear of driving there -- I'm not down with the insanity of the L.A. interstate system. The drive gets longer and longer each time and I leave earlier and earlier and get there later and later.
These pork chops are made with some purple peppers I grew, along with some green ones. I added onion and apple and made a wine reduction. It was really nice with pork chops, which I just sauteed in some olive oil.
The flourless chocolate cake comes from Bon Appetit magazine. It's amazingly easy and insanely rich. I added the raspberries, along with a little raspberry extract in the ganache. A slice of heaven.
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