melange

Sometimes you get so hungry everything sounds good.
So you take your favorite things and throw them in a pan.
Actually, this is quite nearly a perfect meal with no extra anything to go goofing it all up. And yet, could stand a little enhancement, like miso or cheese or sauce, without suffering the you-overdid-it-again syndrome.

Zo. I call it mélange for it is a mixture of all good things in the right combination.



What to do: Treat it like an American stir-fry. Have everything ready and toss them into the pan in the order you believe they'll cook. You have a margin of error and can pick out the mistakes you can't live with later.

A potato is unusual. I boiled it partially first, while the other items were being prepared. Broccoli first, then pork (dusted with flour), then the already cooked potato chunks then the rest, all of that in rapid succession. A gravy was prepared from the fond that remained in the pan, but this isn't necessary.

How do you do that? + a pat of butter, + tablespoon flour, +seasonings +liquid, in this case, white wine and duck broth, but it could have been milk or water or pretty much anything including beer.