Sunday, November 23, 2008

Weekend Food

It's been another lovely weekend of fun in the kitchen. I'm glad I cooked enough to have leftovers this week, because I'm pretty beat right about now. When I made the turkey meatballs for the Italian Wedding Soup on Tuesday, I separated out half the meat for a spicy turkey meatloaf. I got it all seasoned and formed, wrapped it in freezer paper and foil and popped it in the freezer.

Saturday night~

Spicy Turkey Meatloaf with cauliflower mash and roasted asparagus.
(click on picture for larger view of the deliciousness!)

For the turkey meatloaf, I used a bit over a pound of ground turkey, a tablespoon of spicy steak seasoning, a couple of tablespoons of grated cheese and an egg. I formed it into a 2-inch thick rectangle and then "frosted" it. I usually coat meatloaf with ketchup or barbecue sauce but I wanted to try something different so I used hot red curry paste. I baked it off and served it with cauliflower mash and roasted asparagus. Cauliflower mash is so delectable and a fantastic stand-in for mashed potatoes. Just chop and boil a large head of cauliflower until soft, drain it well, puree it in the food processor, mix in a pat of light butter, a dollop of Daisy (light sour cream), salt, pepper and freshly grated nutmeg.

Sunday night~
Garlic and Herb Roast Pork with chunky fennel, apple and pear sauce.
This meal was so good, we didn't stop long enough to snap a photo.

Bone-in pork sirloin is an excellent cut of meat. It's inexpensive, tender and flavorful. It's just awkward to carve because of the odd shaped bones, but it's so good, it is definitely worth the interesting carving. I used a 3.5 pound roast and used fresh thyme in place of the dried herbs in the recipe. The technique that Big Daddy used made for a cooked to perfection little piggy.

The chunky fennel, apple and pear sauce was a last minute creation. I bought a fennel bulb but wasn't sure what I was going to do with it. I love fennel, it's wonderful shaved in salads and turned out really well cooked this way. I quartered and cored the fennel bulb and then cut it up. Then I cored and cut up two granny smith apples and two ripe Bartlett pears. I put it all into a covered casserole dish, added a half cup of fat, juicy raisins and tossed the fruit and fennel with a squeeze of lemon juice, kosher salt, black pepper, a dribble of olive oil and honey and some freshly grated nutmeg. I baked it covered alongside the pork until the pears had broken down and the apples and fennel were tender. It was thick, chunky and saucy and was the perfect foil for the succulent pig. If you've never had fennel, you must try it.


  1. Love the idea of this blog. Sounds like a great incentive, sort of an accountability thing.

    Saw that you're a Marietta, GA blogger, so I just had to stop in and say HELLO since I am, too!

  2. Hi Jamie. You said the magic word, accountability. It was time for me to take responsibility for my choices and this blog is keeping me honest and on track. :) Thanks for taking the time to stop by.