Saturday, May 20, 2006

Dinner at Home


Leftover Celery Root Soup


Pan Fried Hearts of Romaine
This was a technique I had never before tried. I quartered (lengthwise) the hearts of romaine and seasoned with salt, pepper and balsamic. Giao thought the end result was a bit too sweet and I have to agree. Next time I would use a vinager with a lower sugar content.


Rosemary and Garlic Crusted Pork Loin
I marinated this 1 lb pork loin in the following marinade for about 3 hours before roasting at 375 intil it reached an internal temperature of 130. After letting it rest outside the oven for 15 minutes, the internal temperature rises to about 145 and the result is a perfectly juicy, yet safe to eat pork roast.

Marinade:
-1 head of garlic, cloves peeled
-5 sprigs of fresh rosemary, leave only
-1 ts salt
-1/4 olive oil
-1 tb pepper
-juice of 1/2 lemon

Blend the above ingredients in a food processor until a chunky paste is formed.


Espresso Ricotta Ice Cream with Chocolate Whipped Cream and Fresh Blackberries

# posted by Giao and Alexis @ 8:10 PM
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