nummy

Apr. 28th, 2012 06:53 pm
kindkit: Two cups of green tea. (Fandomless: Green tea)
[personal profile] kindkit
Sometimes simple food is so damn good. My grocery store had pork sirloin roast (not as tender as the loin but more flavorful) on sale, so I bought a little one and roasted it up in a simple rub of olive oil and minced sage; I also cut some slits in the roast and stuck in slivers of garlic, which from now on I will always do because it makes an amazing difference in the flavor. In the pan around the pork I roasted a cut-up potato with a bit more olive oil and sage, and in a separate pan I roasted some asparagus spears with olive oil and a bit of salt.

This produced a very satisfying dinner for very little effort, plus a nice chunk of leftover pork roast for sandwiches and things.

Date: 2012-04-29 02:05 am (UTC)
likeadeuce: (Default)
From: [personal profile] likeadeuce
Oh, that sounds really good! I've never tried to cook pork -- I find it intimidating for some reason/am convinced I'll give myself food poisoning -- but this makes me want to give it a shot!

Date: 2012-04-30 05:17 pm (UTC)
likeadeuce: (Default)
From: [personal profile] likeadeuce
This is fantastic advice, thank you!

I'm also skittish about cooking chicken, and I usually end up microwaving it to the point of being flavorless, which is not a great solution! Assuming the meat cookbook covers poultry as well (?) that sounds like a good investment, as does the thermometer.

Date: 2012-04-30 05:38 pm (UTC)
likeadeuce: (Default)
From: [personal profile] likeadeuce
Awesome, thanks. And yes, a technique book sounds great. My problem with most attempts 'following recipes' is that they always seem to assume you already know the techniques, and thus are unhelpful.

Date: 2012-04-29 02:59 am (UTC)
st_aurafina: Rainbow DNA (Default)
From: [personal profile] st_aurafina
Mmm! Sage is so good with pork. And roast asparagus is just so good. And easy! (I've cooked pork once in the last twelve years, and that was on the weekend that [personal profile] lilacsigil was in isolation. I saved the job of cutting back the sage bushes for that weekend specifically so I'd have oodles for the pork.)

We put garlic into our lamb roasts like that, it's wonderful.

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