Cooking & Baking
Related: About this forumWhat's for Dinner, Sun., June 9, 2013
Do you think it's asking to much to ask a spouse who has just flown in from 10 days in Italy to make dinner?
I don't know what we're having.
Cher
greatauntoftriplets
(175,749 posts)I am making pork tenderloin Normande, which is browned meat, onion and apples cooked with chicken stock, a bit of flour and cream. Yellow beans to go with it.
Aerows
(39,961 posts)can merge into the most delicious thing on the planet with meat. Have you ever considered peaches or nectarines, since their tang is stronger combined with a harsh, deep onion like a solid white?
That would be epic. Throw in some lime or lemon juice, and you have a party for the tongue.
ETA: When I mentioned nectarines, I meant the white flesh kind because they are really firm and can sustain being sauteed.
greatauntoftriplets
(175,749 posts)Peaches and nectarines sound good. I have some peaches but they're not ripe yet. Also too early to be local. Lemon or lime also sound good, especially lime.
I used Granny Smith apples and a Vidalia onion.
I hope that your pork roast is equally tasty!
Aerows
(39,961 posts)with a roast is amazing. I'll bet even your neighbor's mouths were watering.
Mine was delicious. I'll bet yours was better, and I'm going to do an apple roast again
greatauntoftriplets
(175,749 posts)Good news is that I have enough left for tomorrow and the next night!
Aerows
(39,961 posts)I don't really have anybody to teach me to cook. I just did it on my own because I enjoy it. I thought cooking a roast with apple and onion was my own creation. It gives me great joy to know that other people thought of it, and I wandered into it
greatauntoftriplets
(175,749 posts)I did use a recipe for this that I found online here ==> http://www.cooks.com/rec/doc/6u74j9hd/pork-tenderloin-normande.html
I adapted it and didn't puree the onion and apple (yecchhh!); also added the cream early. It made a lovely light brown sauce, thanks in part to having browned the meat in a mix of butter and oil.
Aerows
(39,961 posts)But she'd set foot in a kitchen only if it involved setting fire to a TV dinner in the microwave. Wonderful woman, but can barely make tea and coffee.
greatauntoftriplets
(175,749 posts)Started making spaghetti with Campbell's tomato soup with no garlic, basil or oregano. Turned me off spaghetti for a long time. I now make good spaghetti, though. Not with her recipe.
Aerows
(39,961 posts)Now.
I'm socially unacceptable too, with many things though, so I don't hold it against her.
greatauntoftriplets
(175,749 posts)And should did make an excellent apple pie!
Aerows
(39,961 posts)I learned how to make unsweetened iced tea and fried steak with white gravy, though I'd not eat fried steak, but biscuits and gravy? Pass the plate!
greatauntoftriplets
(175,749 posts)I like to put mint in it. I never use sweeteners, though many up here do.
My mother lived until a week short of her 94th birthday, then died of a heart attack within six days. She couldn't hear, but was with it until the very end. That's nice that you think your mother is awesome.
Aerows
(39,961 posts)My aunt died a couple of months ago at 106.
greatauntoftriplets
(175,749 posts)Longevity isn't too common, though I did have an uncle who died at 97.
Aerows
(39,961 posts)I didn't mean to bring up bad memories, however. I apologize.
greatauntoftriplets
(175,749 posts)It is what it is.
Aerows
(39,961 posts)Aerows
(39,961 posts)sounds enticing, because I'd drop dead before I had sugar in my iced tea .
greatauntoftriplets
(175,749 posts)I used to put lots in when I could pick it out of my back yard.
intheflow
(28,501 posts)where s/he can regale you with tales about adventures had on the road!
We'll be having red beans and rice with smoked turkey and pan-fried kale.
Aerows
(39,961 posts)stuffed with garlic amidst a sea of chopped sweet onion. A side of delicious cabbage to go with it. I know not everyone loves cabbage, but I sure do.
I've been craving a good pork roast ever since the SO mentioned it about a week ago. Love to roast it on a bed of carrots, onions and parsnips. I may stubbornly be waiting for the parsnips to grow in our garden. Projected harvest: November. I don't think I can wait that long!
Aerows
(39,961 posts)You cook the parsnips! Talk about an irresistible meal!
Jazzgirl
(3,744 posts)With saffron rice and sliced truffles (in season) and roasted asparagus. Yummy!
We used to make this with a smoked butt from the grocers, but I haven't seen one of those in years. Today I used a piece of pork shoulder that we brined and smoked ourselves. Delish.
spinbaby
(15,090 posts)I'm making a pretty basic dinner of Schupfnudeln cooked with bacon and onions. Also a side of sweet-and-sour red cabbage reheated from last week.
Aerows
(39,961 posts)I'm not the best with Italian foods, but I try to learn.
livetohike
(22,163 posts)roasted red peppers, artichokes, marinated cauliflower, Kalamata olives and tomatoes
Aerows
(39,961 posts)pinto
(106,886 posts)Beef stock
Sliced onion
Sliced potatoes
Bay leaf
Garlic
Tarragon
Black pepper & salt
Boiled till potatoes are just done.
Topped with bread and shredded cheese, run under the broiler till browned all over.
grasswire
(50,130 posts)(the letter that is missing above isn't wor_ing on this spare laptop)
also a salad of slivers of red onion, butter lettuce and a red wine vinaigrette, and steamed baby fingerling potatoes that (the farmers mar_et vendor said) were "dug overnight".
At the mar_et today I got a flat of the most beeyootiful and luscious strawberries. Tomorrow I put up freezer jam. Tonight we gorge on berries and cream.