Why?
What did you cook or eat today (May 2020)?
- Thread starter Morning Glory
- Start date
Why?
It was something involving rehydrated finely chopped Aji Limon chilli, Mascarpone & Cheddar cheese sauce with potatoes and egg.
indianwells
Über Member
Because she is a fitness freak. Don’t worry, if I really want something I have it!!
indianwells
Über Member
It’s Sunday so...
Windigo
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It's easier than you would think. I can post a recipe soon.
rascal
Forum GOD!
Cuppa and shortbread.
Russ
Russ
detroitdad
Legendary Member
rascal
Forum GOD!
This actually has a pan sauce that makes itself during roasting, and a green apple relish as well.
The pan sauce is made from apple, onion, sage, rosemary, and maple syrup, and the juices from the pork loin. The pork loin itself is coated in a garlic paste.
The green apple relish is just green apple, garlic, lemon juice and zest, and rosemary, sage, and mint, though I didn't have mint, so I used basil.
The asparagus was sautéed in garlic butter, Italian seasoning, and sage.
rascal
Forum GOD!
This actually has a pan sauce that makes itself during roasting, and a green apple relish as well.
The pan sauce is made from apple, onion, sage, rosemary, and maple syrup, and the juices from the pork loin. The pork loin itself is coated in a garlic paste.
The green apple relish is just green apple, garlic, lemon juice and zest, and rosemary, sage, and mint, though I didn't have mint, so I used basil.
The asparagus was sautéed in garlic butter, Italian seasoning, and sage.
Not big on pork, but I'd happily munch on that, sage from your garden?
Ps I need asparagus now!
Russ
Yep, sage from right outside the door. And it had just poured down, so I didn't need to wash it.
I also want to point out that the wine I had with that was a dessert wine, a very sweet blueberry.
This actually has a pan sauce that makes itself during roasting, and a green apple relish as well.
The pan sauce is made from apple, onion, sage, rosemary, and maple syrup, and the juices from the pork loin. The pork loin itself is coated in a garlic paste.
The green apple relish is just green apple, garlic, lemon juice and zest, and rosemary, sage, and mint, though I didn't have mint, so I used basil.
The asparagus was sautéed in garlic butter, Italian seasoning, and sage.
I don't know much about wine pairings, so something like this, I was planning on having with some cheesecake or something, but I went out on the winery's website, and one of their suggestions was to try it with pork.
I did and it went really well. Very pleased with that.
rascal
Forum GOD!
rascal
Forum GOD!
I used to know this guy, he's a real tosser, buys wine by the case and raves about flavours he picks up, apricot? Wtf its from a grape. Or some obscure flavour he can taste. Wine is just wine to me, if I like I drink.
Russ
The fruit wines from this particular winery are blends of whatever fruit they're using along with grapes.I used to know this guy, he's a real tosser, buys wine by the case and raves about flavours he picks up, apricot? Wtf its from a grape. Or some obscure flavour he can taste. Wine is just wine to me, if I like I drink.
Russ
Right now, we've got blueberry, cranberry, cranberry gluhwein, cherry, and peach in the fruit wines, along with bottles of Riesling, gewurtztraminer, Mai wine, and a couple of other German-style wines. That's what grows locally around here, grapes that are typically used in German-style wines.