Amy made this earlier in the week, and said it was good, so I couldn’t resist.
-The pork was pretty easy to make, and the pears are an unexpected addition to the roasted carrots and parsnips. I loved the parsnips in this. It’s supposed to cook to 145 degrees. I thought it was a bit overdone, so my thermometer might be off. I’ll cook it to 140 degrees next time.
– This red cabbage recipe is excellent with pork. It’s slightly sweet, but the sweetness is just offset by a bit of red wine vinegar. Yum.
– I’ve been wanting to make this cake for ages. It’s very tender, because it’s got oilive oil in it. I just sprinkled powdered sugar on top. I thought it was perfect, not too sweet. Chocolate frosting might be too much.
- Glazed Pork Roast with Carrots, Parsnips & Pears (Fine Cooking #62, January 2004, p. 86C)
- Braised Red Cabbage with Red Zinfandel (Fine Cooking #31, March 1999, p. 37)
- Mâche salad with avocado, cherry tomatoes, baslamic vinegar, and olive oil
- Dark Chocolate Cake (Fine Cooking #43, March 2001, p. 61)
Wine: David Bruce 2000 Zinfandel (Paso Robles, California). Very fruity – yum. I opened it for the cabbage.
You must have a lot of leftovers today!
Oh yes. The roast was two and a half pounds! I tried to talk Casuba into coming over for dinner, but he didn’t want more meat that day.
I was looking at the cake recipe. I think I’ll make that this afternoon. As if I need it!
I think you’ll like it. Not super sweet. And the fat in it is from olive oil. Healthy! :)
I’m skeered. I just tasted the batter and it’s really olive-y! She says that goes away when it cooks. I hope so!
I thought the same. It goes away when it’s cooked. I just had a slice. Mmm!
Ok, it’s out of the oven and out of the pan, cooling. I nibbled the edge where it had stuck a little bit. It’s good! Not my absolute favorite, but good!