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Cooking Show Guy FTW!
Oct. 8th, 2010 09:02 pmI'm surfing channels the other day and I come across a cooking show. The guy had just put a roast in the oven. Next, he takes out a large mortar and pestle, and puts some salt into it. Then fresh rosemary, thyme and marjoram go in and he starts smushing, adding olive oil to make a paste. I bet that smells good! He takes a wheel of Camembert cheese and cuts it in half, spreading some of the herb paste mix onto the inside of both halves, puts it back together, and sets it aside in a baking dish lined with parchment paper. I'm intrigued.
He cuts up some crimini mushrooms. In a saute pan, he puts the rest of the herb/oil paste and cooks up the mushrooms in it! OMG yum!
He puts the cheese into the oven. He puts a heap of mashed potatoes on a serving plate. Then he takes the roast out of the oven, and slices it up. Cooking show people always like their meat really red. I like my meat more done. Anyway, he plates the meat around the potatoes, and adds the mushrooms on top, Then he takes the melted Camembert cheese with the herbs out of the oven and drizzles it all over everything. It was at this moment that I believe I came in my pants.
I wanted to try this. After a bit of digging in the kitchen, I realized that I no longer had a mortar and pestle. I guess I'd gotten rid of it in one of my periodic- I Don't Use This Often Enough- purges. They didn't have marjoram in the store, so I'd make do with rosemary and thyme. (I grew rosemary on our balcony this year, but we've already eaten it all.) I found a small wedge of Camembert cheese, we didn't need a whole big wheel.
The best I could do was to chop the herbs as fine as I could, put the salt and herbs in a small bowl, and mush them with a heavy spoon while I added the oil. It worked OK, it wasn't much of a paste, but it smelled wonderful!
I made my usual pork loin recipe: random amounts of crushed garlic, rosemary, olive oil, lemon juice, balsamic vinegar, worchestershire sauce, and sweet vidalia onion salad dressing mixed in a bowl, and poured over the meat with some onions in a baking dish.
Mashed potatoes, easy enough. I also steamed some asparagus, because we love it, and the cooking show guy didn't have anything green with his meal.
The mushrooms were great! I needed a little extra olive oil in the pan to saute them.
I prepared the cheese like the cooking show guy did. I didn't catch how long to have it in the oven, or what temperature, but it seemed like it was only in for a few minutes. I don't have a window in my oven, so I had to keep checking. I put it in when I took the meat out to rest. After about 6-7 minutes, the cheese looked melty.
The verdict: very, very tasty! The cheese was creamy and mild, the baked-in herbiness went well over everything. I would highly recommend a mortar and pestle to make the herb paste smoother.
Calories: about a billion.
Heart-healthy... um, no.
He cuts up some crimini mushrooms. In a saute pan, he puts the rest of the herb/oil paste and cooks up the mushrooms in it! OMG yum!
He puts the cheese into the oven. He puts a heap of mashed potatoes on a serving plate. Then he takes the roast out of the oven, and slices it up. Cooking show people always like their meat really red. I like my meat more done. Anyway, he plates the meat around the potatoes, and adds the mushrooms on top, Then he takes the melted Camembert cheese with the herbs out of the oven and drizzles it all over everything. It was at this moment that I believe I came in my pants.
I wanted to try this. After a bit of digging in the kitchen, I realized that I no longer had a mortar and pestle. I guess I'd gotten rid of it in one of my periodic- I Don't Use This Often Enough- purges. They didn't have marjoram in the store, so I'd make do with rosemary and thyme. (I grew rosemary on our balcony this year, but we've already eaten it all.) I found a small wedge of Camembert cheese, we didn't need a whole big wheel.
The best I could do was to chop the herbs as fine as I could, put the salt and herbs in a small bowl, and mush them with a heavy spoon while I added the oil. It worked OK, it wasn't much of a paste, but it smelled wonderful!
I made my usual pork loin recipe: random amounts of crushed garlic, rosemary, olive oil, lemon juice, balsamic vinegar, worchestershire sauce, and sweet vidalia onion salad dressing mixed in a bowl, and poured over the meat with some onions in a baking dish.
Mashed potatoes, easy enough. I also steamed some asparagus, because we love it, and the cooking show guy didn't have anything green with his meal.
The mushrooms were great! I needed a little extra olive oil in the pan to saute them.
I prepared the cheese like the cooking show guy did. I didn't catch how long to have it in the oven, or what temperature, but it seemed like it was only in for a few minutes. I don't have a window in my oven, so I had to keep checking. I put it in when I took the meat out to rest. After about 6-7 minutes, the cheese looked melty.
The verdict: very, very tasty! The cheese was creamy and mild, the baked-in herbiness went well over everything. I would highly recommend a mortar and pestle to make the herb paste smoother.
Calories: about a billion.
Heart-healthy... um, no.
