New Recipes, Old Pie


Last night, I cooked two new dishes and I think they turned out particularly well. For our main course, I tried a Sage and Rosemary Pork Loin recipe which ended up being delicious. First time using kitchen string for anything, which was a bit awkward… but made me feel all fancy shmancy as I was cooking.

I’ve long been a fan of brussel sprouts, but never tried to cook them until today. We were out shopping for groceries earlier in the day, and I just grabbed a bag of them on an impulse. While they didn’t quite carmelize as much as I wanted, they were still pretty great. I even converted Liz, who likes them now (and previously didn’t).


For dessert, we broke out an apple pie that had been sitting in the freezer for, like, over a year. Seriously. The pies were from last November, back when Liz went down to bake pies with her family.

Amazingly, the pie was still fantastic – no freezer burn, and it tasted great. Combine this with a dollop of Cool Whip, a bottle of red wine, and the Blu-ray version of Wall-E, and tonight’s dinner was pretty exceptional.

Related:
Making Apple Pies, Frankfort, IL
Apple Pie and Fancy Gadgetry

This Post Has 3 Comments

  1. That sounds like a wonderful night for you guys! That pork loin looks deeeee-licious. Kudos for Wall-E too. ;-)Brussel sprouts carry such a stigma. Just yesterday I ran across a recipe using them – it looked tasty but I still shied away. Between your affinity and the positive reaction of Liz, I am now inspired to go for it!

    Allison Reply


  2. When served in restaurants, brussel sprouts typically get slathered with butter. Which is still good, mind you.Naturally, they tend to have a bit of a bitter flavor to them… and it’s something I actually quite like. But I can see why some folks might not care for the taste if all that comes through is that slight bitterness.I think since I roasted them, the slight carmelization helped to cut a lot of the yucky bitterness that people associate with brussel sprouts. Here’s the recipe I used, in case you’re curious how I went about it.I’m glad and excited you’re considering trying out a brussel sprouts – and I hope you end up liking them!For future reference, I went ahead and posted up the full recipe for this meal.

    avoision Reply


  3. Do it!!!!These had no bitterness that I could taste. They are seriously in my top 5 favorite vegi’s now.

    Liz Reply


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