Ok, so I'm on a Fontina, Apple and Prosciutto thing.  No one will ever have to worry about accusing me of having an original idea daily……... I learned a lot from Earl Peyroux about pan sauces back in the 1970s.  To this day some of my favorite recipes are from his repertoire.  There's Pork Chops with Apples and his Chicken in Tarragon Cream sauce.  I also love the Chicken in Raspberry Cream sauce from my Winterthur Cookbook.  Many times there … [Read more...]