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.
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
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!