i am just a bit tipsy right now. and ya know what? i’m okay with that.
just got home from an amazing tuesday evening with some friends. we were doing dessert and drinks for the last month or so on tuesdays, today we upped the ante.
i made dinner and one friend did dessert.
tonight’s menu featured glazed pork chops, au gratin potatoes, crescent rolls and the friend made crème brûlée. *drool* and then there was the champagne. mmm, champagne is now a requirement. we have been having 2 bottles at each night, we have too much fun with this.
two of them have gotten into the habit of sabering all bottles of champagne open. not entirely sure what that is? just youtube it. there’s some funny videos of people screwing it up majorly as well.
fun fact:you can also saber a beer bottle open it if has the proper lip.
we did that last week when i had my first taste of leinenkugel sunset wheat. everyone else said it tasted like fruity pebbles (i don’t agree, but then again….i don’t like beer either).
either way, tonight was a fabulous night.
so yesterday i felt like cooking, i ended up making a garlic herb encrusted pork loin, garlic mashed red potatoes and crescent rolls. i love garlic. so this was a rather garlic-y meal.
and when all is said and done, i can only say: yum.
everything turned out spectacularly, if a little bit later then i was expecting. it took an additional 30 minutes to cook the pork, it was a pound larger then what i was supposed to make. i keep forgetting that it does take a larger piece of meat longer to cook. and it’s a good thing i’ve been using larger roasts…i can’t imagine how garlic-y a smaller roast would be with this recipe.
both recipes in this are super easy. i’m of the notion that a small child would be able to pull these off (that is if they were allowed around an oven).
i even made a most spectacular gravy from the drippings in the pan. i’m going to have to try covering the roast for most of the cooking process next time so i can make more gravy, cause damn was it good.
adventures in cooking again tonight. maybe i’ll post it tomorrow.
well, i made my first ever two layer cake today. i wish i could say i made the entire thing from scratch, but a boxed cake was used. haha. i didn’t want to chance a dry, tasteless cake for my nephews first birthday. not to mention i was trying out a homemade whipped cream icing that uses unflavored gelatin to stabilize the whipping cream. i’d read of many people having issues with gelatin junks so i didn’t want to have to redo it if i screwed up.
one negative of using unflavored gelatin…it smells terrible! you have to heat it up then wait until it’s cooled off ,but not set, to add it to the lightly whipped cream, vanilla and powdered sugar. i was soo bummed, i did have some issues with gelatin chunks….but they weren’t bad. i think my problem was i scraped the pan and some of the gelatin had set up on the sides. live and learn i guess?
i wanted to color the icing, cause white is boring. the lil dude’s favorite color at the moment is red, well favorite as in he really focuses on red things. so i tried to see if i could get red icing, as you can see from that icing layer…at best it’s “lightish red” aka pink. i figured my brother really wouldn’t go for that so i did orange instead.
as you can see from the picture below, i’m not too much of a decorator. then again this is the first cake i have ever decorated, so i guess it’s not too bad? right?
either way, it tasted fantastic! the frosting was light and fluffy and was just sweet enough over the chocolate cake. the lil dude ate a slice the same size as mine! so he REALLY liked it. *grins*
i’m not much of a cake person, but this will definitely be how i frost cakes in the future. here’s hoping i get the use of gelatin down in the future.
oh, and there’s only one small slice left…so i guess everyone else loved it!
trying out a new recipe this evening i found it on foodgawker. they’re a really fun site that has all sorts of recipes from antipasto to desserts.
this recipe is really easy so far. i’m hoping it’s as tasty as the picture looks. i’m not loving how the marinade is smelling, so we’ll see.
i’m trying to figure out what else to make with this. not really in the mood for mashed potatoes or rice. hmm, definitely need a vegetable of some sort, probably broccoli or green beans. oooh, maybe some crescent rolls?! those are always tasty.