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Tuesday, May 09, 2006

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Finally, a recipe I can make with the things I have at home, save the cauliflower! A question: I was thinking of making either a pork tenderloin in red wine sauce or a duck a l'orange and using this as a side dish. Do you think this would go well together or not?

Thanks very much for this - I made it this evening! I've credited you on my site.

Trish,

This would be a great thing with a pork tenderloin. I would go with something a little more asian with the duck though. But its a great any time side dish.

Fancesca,

Thank you! I love your idea of parboiling it first! I would not have thought of it. Makes it much quicker to prepare. I am going to have to try that next time!

This is really stellar! Thanks.

Thank you Tanna!

I hope you enjoy it! And thank you for visiting!

mmm... I made this same dish (save the hazelnut oil) with Mediterranean Eggplant Cakes ( http://www.afoodyear.com/2006/01/31/eggplant ) and Chicken Pallaird with Caper Brown Butter ( http://www.afoodyear.com/2006/01/31/chicken ) and I loved it!

mmm... I made this same dish (save the hazelnut oil) with Mediterranean Eggplant Cakes ( http://www.afoodyear.com/2006/01/31/eggplant ) and Chicken Pallaird with Caper Brown Butter ( http://www.afoodyear.com/2006/01/31/chicken ) and I loved it!

Ken,

Oh Man both of those look sooo good! The eggplant cake sounds really good. I am gonna have to try that! To be honest... when ever I am feeling particularly lazy, I tend to do this with almost any vegetable. This same method works for potatoes and asparagus and I am told... though I have not tried it... cauliflower! Its my lazy get out of cooking anything back up plan!

Thank you for stopping by!

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