"Chef in Training"- hows this sound?
I usually ask this every couple days.. to have people go over my plans for dinner and tell me if it sounds like im doing it right. I am newly out of college (ok.. two years ago haha) and trying to FINALLY learn how to cook so i can be a good mommy and wife one day LoL So… hows this sound? any suggestions? Anyone have a good dessert?
1) Apricot Pork Roast. I bought a packaged pork roast.. i am going to brush it with a mix of apricot preserves… and a little brown sugar lemon and either curry or ginger… and then cook it for the time the package says. I will probably serve it with a sauce reduction of those same ingredients.
2) Little potatoes with rosemary. I will buy those itty bitty little potatoes… and throw them in a baking dish with olive oil/salt/pepper and rosemary and allow them to cook until done.
3) A sautted mix of squash, zuccini, and onion- cuz i gotta get my veggies in there.
Hows it sound? Thanks in advance!
Pork should be cooked to an internal temperature of 145 degrees for 15 seconds. (food safety). So take it out at 140 the carry over heat will bring it to 145. Do you really need curry or ginger? Simple flavor are better flavors.
Fresh Rosemary is better with the oil they will not burn I always cook with fresh herbs when ever possible.
Saute the onions first to a light brown, then add the rest of the veg. The caramelized onion will really make the vegetables taste really good. Do not forget to salt at the end so the water is not taken out of the vegetables and the are crisp.
February 26th, 2010 at 4:36 pm
that sound great but i use dried rosemary if your baking for a long time because the fresh will burn up fast. also try adding herbs de provence to any of those dishes to make them more specail. you can get it at any store it just a mixes of dried rosemary, marjoram, thyme,
sage, anise seed, savory and lavender. it soooooo good i use it all the time
References :
i make those kind of thing all the time
February 26th, 2010 at 5:21 pm
Well my mouth is watering, so you must have done something right!
I would mix the preserves with enough grated fresh ginger AND a sweet, light curry powder to make a sticky paste, so it doesn’t just melt and run off during cooking. Add plenty of brown sugar.
And "pre-fry" your onions before sauteeing them with the squash & zuchinni…
Bon appetit!
References :
February 26th, 2010 at 6:06 pm
for the first one, instead of using the actual apricot preserves, why not buy the apricots whole, dice them up and sautee them in an acid. otherwise the brown sugar you add to the roast will absorb all of the moisture. You could even inject the pork roast with the apricots and get a really good sweet and zesty flavor.
The potatoes sound very good as long as you go with the red variety.
As for the final one it might not hurt to add some sliced carrots to the mix and consider steaming them rather than sauteeing.
Bon Apetit
References :
Chef
February 26th, 2010 at 6:17 pm
Sounds wonderful. The potatoes have me a little worried. Put the rosemary in some olive oil a few days ahead and refridgerate. Then cover your potatoes with the oil right before roasting-will keep the rosemary from burning. Veggies sound great-squash and zucchini are in season right now-smart choice. Add a loaf of Italian or Frech bread to the meal (sop out all those yummy juices). For dessert- go simple with sliced peaches and nectarines sprinkled with a little sugar(also in season),or watermelon served with sugar cookies.
References :
February 26th, 2010 at 6:57 pm
Pork should be cooked to an internal temperature of 145 degrees for 15 seconds. (food safety). So take it out at 140 the carry over heat will bring it to 145. Do you really need curry or ginger? Simple flavor are better flavors.
Fresh Rosemary is better with the oil they will not burn I always cook with fresh herbs when ever possible.
Saute the onions first to a light brown, then add the rest of the veg. The caramelized onion will really make the vegetables taste really good. Do not forget to salt at the end so the water is not taken out of the vegetables and the are crisp.
References :
Professional Chef