Why just bake galettes, pies and cobblers with fresh cherries when you can enjoy their snappy sweetness in savory sensations, too?
Case in point, “Pan-Fried Pork Cutlets with Bing Cherries.”
It’s a recipe from “Bi-Rite Market’s Eat Good Food” (Ten Speed Press), of which I received a review copy.
The cookbook, written by Bi-Rite Owner Sam Mogannam and food writers Dabney Gough, takes you through the history of San Francisco’s most celebrated grocery store, where you’ll find not only top-notch produce but hard-to-find ingredients that are the darling of chefs.
The book takes you through each store department, teaching you the low-down on how to read labels, discern ingredients and use them at their best in a myriad of recipes.
Fruit takes to pork like peanut butter to chocolate. Cherries are no exception. Yes, you’ll have to pit them, but you use only about 18 of them, which doesn’t take that much time at all.