Cooking is all about the timingFebruary 10, 2007
And getting the timing right on dishes you’ve never made before is TOUGH. Tonight I tried three things I’ve never done, and somehow it all managed to work out. The first part was the pork loins, which I had never done in the oven on broil before (I recently got a broil pan, so I’ve been experimenting with it). To go on that I prepared a red wine, shallot, and butter sauce. As a side dish I made broccoli with cheddar cheese. In the end, it all came together, and I had a delicious meal, but it was rough deciding how long to do each thing and when to start and stop processes.
The red wine sauce was the hardest. I started out with a little butter and cooked the diced shallots until they were darker. Then I added about 1/2 cup of red wine and reduced it. Finally I added a stick of butter and mixed. Unfortunately, the butter melted too much, so it was a softer sauce than I wanted. I put it in the freezer to harden a little. Meanwhile I had boiled some broccoli, put it in a glass pan and shredded cheddar on top. It went in the oven, which was already broiling the pork, and doing a fine job of it. Since I give myself permission to criticize my own work, I have to say the cheddar could have used a minute less in the oven (it was underneath the pork, so it wasn’t getting the brunt of the broiler, but it still melted the cheese a little too much), the fat around the loin was slightly crispy, and the wine sauce was slightly runny. But if I was sitting at the table and someone set the plate in front of me, I would have thought it was a fantastic meal and wouldn’t have even noticed. This is definitely one I’ll be repeating.
You can follow any responses to this entry through the RSS 2.0 Both comments and pings are currently closed.