Wrong Day. Right Food. Faceless Friday On Sunday. - Learning To Cook Blog at Allrecipes.com - 301017

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Wrong Day. Right Food. Faceless Friday On Sunday. 
 
Apr. 14, 2013 4:29 pm 
Updated: Apr. 20, 2013 1:22 pm
It's been a while, but I was finally able to get into the kitchen to do some cooking. Something faceless. Sentence fragments. Cool. Anyway, I made four delicious dishes for our dinner today. Though delicious, and complimentary, they did not present well together. It was a very orange, yellow and brown meal. A little steamed broccoli would have gone a long way in helping out the visuals!

First up was Carrot Salad. I have been looking for a great carrot salad for a long time. Something like the carrot salad that they serve at The Pub, in Pensauken, New Jersey. This is not that salad, but it is still good in it's own right. Next time I go to The Pub, I will try to deconstruct it. This version was not as creamy, and a bit sweeter than I wanted, but what can you expect from white sugar and mini-marshmallows?  Still, it was cool and refreshing and a good counter point to the next dish.

Coconut Potatoes were essentially curried potatoes. They were very good as the recipe is written, but my daughter didn't care for them. I think it was because of the amount of turmeric that goes into this preparation. The potatoes took a bit longer to get done than the recipe indicates, but the meat course was terribly behind, so it didn't matter this time. I'm thinking that I might use half of the turmeric next time and add some garam masala to boost the flavor a bit. Also a good shot of crushed red pepper flakes would really be nice.

The meat course was Fruit Glazed Pork Roast. I used a loin roast that I needed to use from my freezer. (She Who Must Be Obeyed has declared war on our freezer!) The marinade is guava nectar and soy sauce and sugar, and a couple other things. I didn't have much hope for the results after taking a whiff of the marinade, but I went with it anyway. I'm glad that I did. The roast was absolutely tender and moist. I think it may have been the best loin roast I've made ever. Even though guava is an odd flavor (almost candy-like in a way), it did work very well with pork. This is a recipe that I will make again and again. I will try various tweaks, but the basic recipe is good as is.

Dessert was the final course and the Fruit Cobbler was a hit! I have to complain about the way the recipe was written. The author doesn't indicate whether the canned fruit should be drained or used with the juice. I have never made a cobbler, and this was new territory for me. I decided to sort of drain the fruit. I think if I had completely dried it out, there would still have been too much liquid. I ended up adding a half cup more flour. Since I didn't have self rising flour, I had to adjust by adding baking powder and a touch of salt. Finally, with  the batter gaining the consistency of pancake batter, I felt comfortable using it. It turned out perfect! I was amazed at how good my guess was. I used tropical fruits instead of fruit cocktail because I detest fruit cocktail and the little rubber balls that it contains. What do they do to those poor grapes to get that awful consistency from them?

It was a good cooking day. I hope you  make some of these recipes and let me know what you did to personalize them. I am pretty sure that the roast and the cobbler will join the rotation at my house. I am going to continue looking for my carrot salad, though I might use this recipe in the meantime. The potatoes might not reappear on a plate near my house. I am the only one that really likes them. I might try to puree the left overs, mix it with ricotta and use that to stuff some raviolis. A sweet curry sauce to dress and mmmm... Boy!
Coconut Potatoes
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Fruit Cobbler
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Fruit Glazed Pork Roast
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Carrot Salad
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Comments
Apr. 14, 2013 4:44 pm
I'm about to give up on Pinterest. My photos never seem to show up properly. Gah!
 
Apr. 14, 2013 5:27 pm
Very nice pictures Doc.The only one I would try would be the pork dish.I'm not a big fan of sweet,but happy it worked for you.How is the house selling going?Any takers yet?
 
Apr. 14, 2013 5:47 pm
Doc, To get the photo to post to Pinterest you have to wait until it posts to the AR server. Just because you can see it does not mean it has. I found a good rule of thumb: if the photo appears in my recipe box then I pin it. Most of the time that works.
 
ttkc 
Apr. 14, 2013 5:53 pm
I think maybe there was too much sweet stuff in your meal, maybe? The carrot salad might have been great with a plain grilled meat, and the fruited Pork would have been great with broccoli and new potatoes. Do you think that might have been not so overwhelming to the tastebuds?
 
Apr. 14, 2013 6:16 pm
Thanks manella! THe carrots weren't cloyingly sweet, but still sweet enough. I may hold back the marshmallows and add some sunflower seeds and more black pepper. The potatoes were overly sweet either, really, though the coconut milk did sweeten it a bit. Maybe jalapenos would help out there. The cobbler was sweet. Very sweet.
 
Apr. 14, 2013 6:17 pm
BSM, thanks for the advice! I went back and deleted the pins that didn't show with a photo, and repinned them. It worked!
 
Apr. 14, 2013 6:20 pm
ttkc, that is one of the things I am still learning. I see these nice recipes and want to make them, but the pairing goes wrong. I have to slow down and think, "flavor, texture, sweet/sour, colors," almost like chanting a mantra. I will learn it eventually! The pork and potatoes went well together. I should have nixed the carrot salad and went for braised spinach or something. Trouble is I want all of the recipes to be faceless. Recipes that had no photo on AR. That is a challenge! Thanks for your comments!
 
Apr. 14, 2013 7:26 pm
LOL Doc, when was the last time you did a faceless on Friday? Great finds and photos.
 
Apr. 14, 2013 7:29 pm
Fridays just seem to be bad days for me to do this, but I do so love the name Faceless Friday!
 
Apr. 14, 2013 10:36 pm
I saw your review for the pork and was wondering what fruit you used! I also have a recipe saved for a chili/apricot pork loin. Hopefully I can try one or the other - or both - before too long.
 
Apr. 15, 2013 5:11 am
Hi Doc. Faceless Friday works, even if it is on Sunday! The pork sounds good to me. I am not a fan of marshmallows so I would have passed on that carrot salad. The coconut potatoes sound like something I would serve with simple protein whose flavor would not compete with the flavor of the potatoes. A little turmeric goes a long way, doesn't it? It looks like we have about 147 pins to the April Faceless board. Nicely done! Mind you, I still have over 900 faceless recipes in my recipe box waiting for some attention. Get cooking!
 
Lela 
Apr. 15, 2013 6:37 am
Hi Doc! You are brave to use the guava nectar and come up with such a good main dish. I probably would of threw the marinade out if it didn't smell good to me. Keep on Cookin. Nice blog!
 
Apr. 15, 2013 9:01 am
Thisni Caza, I went with the recipe almost exactly. The fruit was in the form of juice/nectar. I used guava nectar, soy sauce, both ground and fresh ginger, cider vinegar and brown sugar. I did add too much soy and vinegar. I thought it said Tbs. but it was supposed to be tsp! Actually, this recipe could have used a bit more salt anyway. I did add a couple of ounces of mango juice and pineapple juice I had hanging around. I don't think that made a big difference though.
 
Apr. 15, 2013 9:07 am
Baking Nana, how do you find all of these faceless recipes? I try searching, but if they aren't within 6 pages of recipes, I can't get to them. I can never search more than 6 pages on any search I do. It's very frustrating. I change the search keywords, but most of the same recipes come up. I thought the potatoes and the pork went together ok. If I had made the changes I suggested in the review, I think it would have worked better. The carrot salad was a bad pairing that couldn't get better. Texturally it was a nice contrast, but color and flavor components were not doing it for me.
 
Apr. 15, 2013 9:12 am
Lela, I'm not sure it qualifies as bravery. Stubbornness or tenacity might be better descriptors! The thing that struck me about the pork roast, and I didn't mention it in the review I did, was that the meat had that odd funk that a good prosciutto has. I associate this back ground note with many good, cured but uncooked meats. Thanks for your always kind comments!
 
Apr. 15, 2013 9:37 am
Doc!!!! Love The Pub and their salad plates! The past few times I have gone I just do the salad bar as my meal!
 
Apr. 15, 2013 10:57 am
Heather. What?!?!? No Cattleman's Cut?
 
Apr. 16, 2013 4:41 am
I will be trying the pork and potatoes for sure, the cobbler has me drooling,& I think I know where Bill is taking me for dinner this week.
 
Apr. 16, 2013 4:45 am
Doc search new recipes, also when I am doing a faceless meal I look at what is in my kitchen and what I want then I search my meat, vegetable, starch,and finally dessert. Soups and salads at times replace my veggie or starch. That helps me mix and match all little better.
 
Apr. 16, 2013 6:48 am
I definitely will be trying the Coconut Potatoes and Carrot salad
 
Apr. 17, 2013 3:50 am
Hi Doc. I find a lot of these recipes by scrolling through the "collections". Last week I went through the entire vegetarian collection. I use the menu planner to help me keep track of the ones I really want to make. I have found some real keepers that have been waiting for a picture for years.
 
 
 
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Doc Simonson

Home Town
St. Peter, Minnesota, USA

Member Since
Jan. 2009

Cooking Level
Intermediate

Cooking Interests
Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Gourmet

Hobbies
Gardening, Camping, Hunting, Reading Books

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About Me
I'm old and smelly, kinda like a really good salami with that really nice white mould all over it.
My favorite things to cook
Meat, carbs, meat, carbs, meat, carbs and did I mention meat?
My favorite family cooking traditions
Drop a plate of Pierogis and sausages in front of me and watch my eyes glaze over in pure joy.
My cooking triumphs
Schweinebraten mit Knoedel und Krautsalat. Also Edel Hirsch Gulasch was very nice. I make killer Spaetzle and Knockerl also.
My cooking tragedies
There aren't enough electrons in cyberspace! :) Actually, the tragedies usually involve well intentioned creativity out of control.
 
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