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Easter Supper 2010

Since our families are in California, we don’t have family nearby to invite over for Easter supper.  When we lived in Ohio, we usually had a place to go for Easter supper.  This is the first year in about two years that my husband, Eric, has been able to spend Easter dinner with me and my daughter.  He’s had to travel for business on Easter Sunday the past two years.  When it was just my daughter and I, we’ve kept dinner simple and non-traditional.

This year, I wanted to cook Easter supper, but realized that even a 5 lb spiral ham is still to large for a family of 3.  So, I started perusing my favorite food blogs and came across a recipe from Annie’s Easts. I have been a huge fan of Annie’s blog since I discovered it 2 months ago.  I had some pork tenderloin in the freezer and did a search on her blog and discovered a nice recipe for Herb Marinated Pork Tenderloin. She had grilled her pork tenderloin, which yielded a beautiful caramelization on the outside of her pork.  She did mention that one could bake the tenderloins and get the same results (minus the beautiful browning on mine).  Just follow the link for Annie’s recipe.  I followed the recipe just as she wrote.  The pork tenderloins I made were marinated for 3 hours, which still have a nice citrus flavor in the meat.

Aside from the pork tenderloin, I roasted some asparagus with salt & pepper and olive oil.  Then I made Frosted Cauliflower, which is a recipe my friend from Ohio shared with me, when we lived there.  I was a guest at her Easter supper and fell in love with her Frosted Cauliflower recipe.  She makes a pretty darn good Chicken Paprikash, which I hope to get from her one day!

Much to my pleasant surprise, Eva (my precocious 3 1/2 year old) LOVED the asparagus and even asked for a side of mayonnaise so she could dip it!  Any way I can get  veggies into my child works for me.  She didn’t quite like the cauliflower, but she picked out the cheese quickly!  It’s all about multiple exposures to different foods and vegetables before my child accepts something new on her plate.

Here are some prep photos of the meal:

Pork tenderloins in a baking sheet with the marinated poured over

Roasted asparagus seasoned with salt & pepper and olive oil (they are cooked in this photo)

Frosted Cauliflower before baking

AFTER:

Frosted Cauliflower right out of the oven

Nice, moist and delicious pork tenderloin

FROSTED CAULIFLOWER

1 large head cauliflower
1 1/2 cups mayonnaise (I will only use Helmans or Best Foods mayonnaise)
1/4 c. prepared mustard (like French’s)
1 1/2 cups shredded sharp cheddar cheese
salt & pepper to taste

Mix together mustard and mayonnaise, set aside. Trim cauliflower to remove leaves and wash.  Keep cauliflower head whole.  Place whole head into a pot of boiling water (pot is filled about half way or middle of cauliflower), stem down.  Simmer until cauliflower is just tender (knife cuts through cauliflower with some resistance).  Carefully drain whole cauliflower. Place cauliflower into a round French white casserole dish (or an 8×8 Pyrex dish).  Spread or “frost” cauliflower with mustard mayonnaise mixture over entire cauliflower.  Pat shredded cheddar cheese over entire cauliflower head.  Bake in a preheated 350F oven for 10-15 minutes until cheese is completely melted.

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First food blog post!

Welcome to my first food blog post! I have always wanted to create a food blog but never mustered the courage until now. Food is life.  Food is sustenance.  Food is pleasure.  I’ve studied it (food science), worked with it (I’m employed by a major food company), married to it (hubby is a chef) and of course, consume it.  My food blog will feature recipes I’ve tested, cookbook reviews, restaurant visits, musings on the food industry, and other musings.  Thanks for taking a moment out of your day to read this.  I hope you’ll check back for more in the near future!

So what will my first food blog entry be about?  I’ve decided to feature one of my favorite comfort food restaurants, L&L Hawaiian Barbecue.  My first experience with L&L Hawaiian Barbecue was when I lived in Southern California.  I’ve never been to Hawaii (gasp!) and this about as close as I’ll get to good Hawaiian cuisine outside of Hawaii and California!

Aurora, Colorado

My favorite item on the menu is the Chicken Katsu plate.  Chicken Katsu is panko-crusted chicken thighs, deep fried to a nice golden brown, served up with two scoops of white rice and a scoop of Hawaiian macaroni salad, and a side of katsu sauce for dipping your chicken in.  It’s simply magnificent!  Luckily, L&L is far enough so that it’s not a convenient daily drive to get my fix.

I’d like to subscribe to the Monthly Hawaiian Sun beverage subscription please! Oh wait…I don’t think that exists…YET!