I always have fish stock in my freezer, for making a quick soup or adding to a sauce. I freeze about 2 cups in ice cube trays, then pop the cubes in ice cube trays, then pop the cubes out of the trays and put them in freezer bags or containers. (Each cube is approximately 1 ½ tablespoons of stock).
ASTUCES: freeze whatever fish stock you don’t use in 1 cup (250ml) increments. Then it’s at your fingertips for other recipes.
SPECIAL EQUIPMENT: heavy saucepan
PREPARATION TIME: 10 minutes
DIFFICULTY LEVEL: simple
Simple and elegant, this is a dish you can grill for a quick family weeknight dinner as easily as you can for a more dressed up Saturday night meal with friends. Pork is often served with something sweet, like apples or pears; here, I put the sweetness right on the pork. It lifts its flavor with deep caramelization. I suggest serving it with grilled asparagus or zucchini (pages xx), a mound of toasty bulgur (page xx), and a light red such as a Saumur Champigny.
ASTUCE: before you put the pork chops in the marinade, slit the fat around the edges so the chop won’t curl as it grills
SPECIAL EQUIPMENT: whisk, bowl, rubber spatula, long tongs, long metal spatula
PREPARATION AND GRILLING TIME: at least 1 hour marinating time; 30 minutes including resting time
DIFFIUCLTY LEVEL: simple