Sundays were very important days in my house growing up. Of course, the day would start bright and early with a Roman Catholic service. Once we were old enough to not throw hissy fits in the store, this would be immediately followed by grocery shopping, since the large grocery store was across the street from our church. I have some great memories of food shopping with the family, which eventually turned into waving hello from behind the deli counter as I rushed to work at the store immediately following mass.
|Just had to include a shout-out to St. Paul's, even though my old elementary school next door is now a pharmacy...|
So, now that I've officially started our own little family, I'm finding that I'm gravitating towards a similar tradition in our one-bedroom apartment. Our dear friend/neighbor Deb often fills the role of Nonna, coming over to share with us and visit. The past few weeks, I've really enjoyed my Sunday creations... enter the Sunday Dinner Series on A Weekend, In Food!
Part I: Can't Beet This!
|Blame my father for my terrible puns. I'm just a product of my environment.|
"Breadmaker bread", on the other hand, WAS a staple for Sunday dinners. I can distinctly remember filling up the machine's "pail" with all the necessary ingredients and lugging it downstairs. Magically, some hours later, bread emerged. To a 12-year-old, this is pretty amazing. My grandmother always marveled at how much we loved it, hot from the appliance, commenting, "you seem to like it so much that you don't even put butter on it!" True enough. The fresh flavour was all we needed. I bought a breadmaker from a yard sale for a bank-breaking five dollars... and produced this lovely half-white, half-whole-wheat loaf to accompany our dinner. I think the recipe produced a bit too much dough for my machine, though, as you can see by the "mushroom top" loaf that resulted. I didn't have any bread flour, so I used 2 cups of all-purpose and 1 cup of whole wheat flour in this (again, Allrecipes.com) recipe. Good results overall, and very simple to pull off.
Now what to do for the main? Pork tenderloin has become a pretty frequent Sunday dinner star. Now, I love my father to the very depths of my heart. Really. But his PTs are frequently seasoned with his special "rub"... which I'm convinced consists of a generous dumping of every spice and herb in the rack. Even those that might not...err... "play nicely" together on the palate. I will admit, though, that it forms a good, functional crust on the meat when he grills it on the barbecue. Being 'cue-less, and preferring time-honoured combinations like oregano, garlic, and olive oil on my pork, I followed this recipe to make both roasted potatoes and a Mediterranean-inspired oven roasted pork tenderloin, with delicious results. Three-for-three for Allrecipes.com! It's becoming a good friend for hearty, down-home flavour ideas.
|Mmm, pork. A little bit pink in the middle, just the way I like it... which is PERFECTLY SAFE by today's swine-rearing standards.|
|Wondering what I did with the roasted beets? I tossed them with mixed greens and feta, then drizzled with an olive oil, balsamic vinegar, salt & pepper vinaigrette. Hello salad course!!|
|A delicious plate overall.|
Part professional, part aspiring household/gastronomic goddess, I remain,