Once again, my kitchen has exploded. This time, the results were not worth it. Definitely. Not. Worth. It. Oh, Ellie, no one is going to believe me that there are good recipes in your book. This one was especially foul, despite it's delicious title: Beef Tenderloin with Rosemary and Chocolate (pg 180). I used eye round instead of tenderloin, because tenderloin was too expensive, post-Santa. I'm glad I swapped meats, because I would have been furious if I had a tenderloin and cooked it to 140, which was her recommendation for medium-rare. I removed this at 115, and it was medium. For a roast beef, I can accept that. For a tenderloin, I would have flipped out.
|I didn't defile the meat with sauce. You'll have to use your imagination.|
Conclusion: Hated it, obviously.
To accompany this travesty, I made something I'd had my eye on that I didn't get around to from Perfect Vegetables: Sauteed Tender Greens with Caramelized Onions and Dried Apricots (pg 141). I picked up irresistably beautiful swiss chard at the farmer's market today, and instantly thought of this dish. I also picked up these radishes at the market, because my sense of humor is that of a 12 year old boy, and I could not stop laughing when I saw this...
|In case you can't read the sticker, it says "Red Rocket Radishes." Hee. Heehee.|
As far as the swiss chard goes, all I'm going to say is that dried apricots, garlic onion, and anchovy paste are not flavors that mesh. Hated it.
Fortunately, we ended the night with my not-quite-on-Christmas-Plum-Pudding. This was not all that different from my Mom's fruit cake, which is not a complaint. I love my Mom's fruit cake. Fruit cake gets a bad rap. If it's made with real dried fruit, as opposed to that citron crap, and it's brandy-soaked and moist, it's awesome. I like that the pudding is served warm, with boozy hard sauce melting all over it, but otherwise, I'm not sure it's worth the difference in effort between baking a fruit cake vs. steaming a plum pudding for four hours, and then steaming it again for 1.5 hours before serving.
The other night, with Dorie's cauliflower, I made Ellie's Roasted Pork Loin (pg 198 of The Food You Crave). Full confession: I've made this recipe many, many times before. Make paste out of garlic and salt, then mix in olive oil, sage, rosemary, thyme, and pepper, then rub into the meat and cook. Easy and delicious.
I hope you all had a wonderful New Years, and that your 2012 is full of adventurous cooking and satisfying eating.