Since we got our counter tops, we have been really cooking up a storm. It started with me and making batches and batches of baby food and baby/adult food. Cooking is really so much more enjoyable when you can boil water in less than an hour and when your plywood counter top isn't growing mold.
Sometime I will drink 3 cups of tea just so I can put the kettle on.
For the past two weeks, it has been Marc's turn to get the cooking bug. This is what he whipped up on this normal, boring Wednesday night:
|Isn't our counter top the perfect photo backdrop?|
- 2 garlic cloves, finely chopped
- 1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
- 1 1 1/4-pound pork tenderloin
- 3 large shallots, each cut into 6 wedges through stem end, peeled
- 3 unpeeled small Bosc or Anjou pears, quartered, cored
- 4 teaspoons butter, room temperature
- 2 teaspoons all purpose flour
- 1 1/2 cups low-salt chicken broth
- 3/4 cup pear nectar
Instead of the pear nectar he just used some pear puree he made for Franca on Saturday. He also did roasted potatoes with rosemary. Delish!
(I can highly recommend two baby food cookbooks:
Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy Baby by Annabel Karmel)