Pork neck medallions and sweet potato puree. Another adaptation from the Eleven Madison Park Cookbook, and this one is a winner. The Mangalitsa pork from Mosefund Farms was cooked sous vide for 24 hours, then transferred to an ice bath for four hours. Half-inch medallions were sliced, lightly dredged in flour, then quickly seared. The sweet potato puree is luxurious and rich; potatoes are sweat in butter, simmered in cream until soft, and pureed until smooth. As an aside, I love that the EMP cookbook has a complete, alphabetized section devoted to purees.
