M loves rosti. The extent to which she loves it scares me. When I first cooked it, she started eating it, not from her own plate, but from mine. I had to increase the amount of potatoes today so that she can have enough. Besides, she has been bugging me to cook it for the last two weeks. Its not something I want to cook often as the preparation work is tiring. You have to grate the potato into a dish and trust me, the palm of your hand will hurt like hell after you grate at least two potatoes. Thankfully, its easier after that. Add melted butter, salt and pepper to the potato mixture. Fry it till its brown and crispy on one side, flip it over and fry the other side. Oh I almost forgot, I didn't fry the rosti. M did it. All I did was to GRATE it and season it. She did everything else.
To go with the rosti, I made another dish from my French cookbook. Pork chops with mustard and tomato sauce. I still remember hating mustard when I was young, I didn't like it on my burgers but again, as always, after making a dish with mustard in it, I started loving it. Maybe its because its dijon mustard and not American mustard. I am not too sure. Anyway, for this, pan fry pork chops (seasoned with salt and pepper) with butter till they are brown on both sides. Remove from the pan. Add white wine and boil till the alcohol is almost all evaporated. Add cream and tomato puree and simmer for a while. Return the pork to the pan and simmer till the meat is cooked. Add peeled and diced tomatoes, dijon mustard and tarragon (Don't use basil! Mistake on my part.) Heat throughly and serve on the rosti. The sauce goes pretty well on the rosti.
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