See Us Eat: Dinner at Home

Saturday, October 14, 2006

Dinner at Home

A friend of Alexis' from childhood came over for dinner tonight...

Zuchinni Frittata
Next time I will season this a bit more, as it was rather bland.

-3 zuchinnis, thinly sliced
-5 eggs, lightly beaten
-1 cup grated cheese
-salt and pepper to taste

Sautee the zuchinni slices in a bit of olive oil until barely soft. Mix the eggs and cheese into the cooled zuchinni. Pour into a buttered baking dish. Bake on 350 until top is golden.

Butternut Squash Soup
This was thick and delicious.

-1 large butternut squash, roasted and extricated from skin
-1 large turnip, peeled and chopped
-1/2 onion, chopped
-5 cloves garlic, peeled
-4 cans chicken broth
-salt and pepper to taste

Sautee the onions and garlic in a bit of olive oil. Add the stock on bring to a boil. Add the turnips and simmer until soft. Add the roasted squash and puree with an immersion blender.

Rosemary Roasted Pork Loin
This was flavorful and juicy and yet cooked to a safe internal temperature so as to avoid trichynosis.

-1 pork loin
-4 sprigs rosemary, leaves removed
-5 cloves garlic, minced
-1/4 cup balsamic vinager
-1/8 cup olive oil
-2 tb dijon mustard
-salt and pepper to taste

Thoroughly mix all of the marinade ingredients together and marinate the pork loin for at least an hour. Roast on 400 until the internal temperature of the roast is 140. Let rest for 20 minutes before cutting, at which point the internal temperature will have risen to a safe 160.