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Trying Tuscan Pork Tenderloin from The Best of Cooking Light 10 tonight. It roasts with shallots and Belgian endive. Going to make some roasted new potatoes and green beans to go with it. The rub for the pork is rosemary, lemon rind & juice, fennel, black pepper and garlic.
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I'm in a "breakfast for dinner" mood, and shall have some French toast.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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Fried chicken in my electric skillet and the blue cheese and bacon potato gratin from issue #20.
If anyone's made that gratin before, did you think there was too much infused milk and cream for the amount of potatos? Or should I be using a larger and shallower baking dish so there's more surface area to evaporate? Currently, I'm using my 10x10x2 pyrex pan.
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.