Wednesday, November 6, 2013

November 4, 2013 A Fall Dinner at the Palmers - Roasted Pork Tenderloins, Roasted Brussels Sprouts and Sweet Potatoes, Steamed carrots, and Roasted Potatoes, Corn Chowder and Apple Pie

November 4, 2013 A Fall Dinner at the Palmers - Roasted Pork Tenderloins, Roasted  Brussels Sprouts and Sweet Potatoes, Steamed carrots, and Roasted Potatoes, Corn Chowder and Apple Pie

Suzette was driving to Santa Rosa for the day and I knew she would not wish to cook after a long day and long drive, so a couple of days ago I talked to Susan Palmer about cooking dinner and she was kind enough to invite us to her house for dinner.  Then last week when Janice visited our house, I mentioned the Palmers’ house and she said she had not seen it since an AIA tour several years ago and then only shortly, so I suggested to Susan that we include Janice and Tom in our dinner plans. 
As it turned out Susan and Charlie were starting a new project to update to LED bulbs and add additional lighting in areas that lacked enough light, so Susan wanted to cook extra food to have on hand for the week to avoid cooking during the remodel period, so I agreed to make a large pan of roasted vegetables.  We discussed the menu and Susan said she wanted to experiment with apple pie and she would also cook some vegetables and roast a pork tender.

When I finally reached Janice on Monday she said she had made corn chowder she could bring, which gave us an appetizer/soup.  I said I would bring the Back River Gin we had bought in Union, Maine  in August and Fever Tree tonic waters, because I know how much Charlie likes gin and tonics. 
So at 4:30 p.m., I started filling our largest pyrex baking dish (about 10X15) with diced Brussels sprouts, one large onion, one red bell pepper, about 2 Tbsps. of chopped garlic from our garden, 1½ Tbsp. of fresh chopped sage and  two diced small sweet potatoes.  I dusted the vegetables with salt and white pepper and tossed them lightly with olive oil, covered them with aluminum foil and put them into a 350˚ for 45 minutes and then took a shower at 5:30.

When I got out of the shower Suzette had arrived and took over with the vegetables.  When the alarm went off she uncovered the vegetables and roasted them for about another twenty minutes.  At around 7:00 we gathered up the Back River Gin, Fever Tree Tonics, and a bottle of 2012 Eguren Tempranillo Rosé from the Spanish Rioja and we went to the Palmers.
Shortly after we arrived Tom and Janice arrived with a large Le Creuset covered Casserole with lovely smelling corn chowder.  We heated the chowder and ate it first.  Janice said she and Tom had roasted the ears of corn on the open grill until they took on color and then removed and mixed the roasted kernels with chipotle (smoked jalapeño chilis) and non-fat half and half.  The soup was excitingly spicy, but not too over the top picante for me, and exuded a smoky flavor and smell.  I thought the smoky flavor and aroma of the roasted corn was wonderful.  When the roasted pork registered an internal temperature of 140˚ Susan said it was ready, so I sliced it and, although some pieces were still a bit to red, most of it was no more than pink and we placed the platter of pork slices, the carrots, steamed haricots vert, Susan’s roasted potatoes and a sauce Susan had made on the buffet beside the dining room table and I filled glasses with the rosé.  The Eguren rosé has a slightly more red wine flavor that its lighter more elegant French cousins, but its slight fruitiness complemented the pork nicely.  Everyone had a good meal.


 

 

 



Then after dinner Susan made Earl Grey tea and served her fresh baked apple pie stuffed to overflowing with fresh apples and vanilla ice cream.

We did not last past 9:30 but we had a great meal and took home some apple pie for later.

Bon Appétit

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