This pork loin was on sale at my local market and it seemed to be a perfect main course for dinner on a cool autumn day. Make a rub using your favorite seasonings, a quick sear on top of the stove, and then roast in the oven. Not only did it provide dinner, but many delicious sandwiches the next couple of days!
With a bountiful Michigan harvest of wonderful food this fall comes these acorn and butternut squash and beets, perfect for roasting! All that is needed is a hot oven and some basic seasoning – even people who say they don’t like beets and squash can’t resist the goodness of these hearty vegetables!
It may not seem common to have “cauliflower” and “custard” in the same thought, but this recipe provides a different way of enjoying this often maligned vegetable. While there are many ways to prepare cauliflower, this method is unique and works equally well with broccoli, too. Setting the vegetable in a custard base provides a savory, yet delicate, side dish that can also be elegantly dressed up with a little garnish or grated cheese.
A recent trip to the Culinary Arts Museum in Providence, Rhode Island featured lots of diner memorabilia, including an authentic diner car and lots of diner menus from all over the country. Not only was this museum a lot of fun, it got us thinking about all the wonderful food that have been diner staples for decades. Some might call this “comfort food” or “stick to your ribs” food, but this is classic American fare that many of us grew up on, whether it came out of mom or grandma’s kitchen or from a roadside or neighborhood diner.
We’ve featured many dishes like this on Cavalcade of Food over the years because, frankly, this is very much the food we enjoy the most and how I generally cook at home. Pot roast, meatloaf, pork chops, macaroni and cheese, Swiss steak, roast turkey, etc. are examples of recipes that we have shared. But looking at the many diner menus at the Culinary Arts Museum, one commonly found offering was fried chicken. While many consider this a Southern dish, it is not unusual to find it on a diner menu regardless of location.
So here is a simple, basic, and classic fried chicken that is fairly easy to make at home without the benefit of a deep fryer. You get a nice, crispy skin while the inside is moist and tender – and the wonderful chicken goodness really shines through!
Inspired by a recent trip to the wonderful city of Philadelphia, we made our version of a “Whiz Wit” – the iconic Philly cheesesteak. While nothing compares to the real thing, the combination of tender steak, gooey cheese and sweet onions on a great roll will hold us over until we can get back to Philadelphia!
Inspired by a wonderful lemon pound cake we made a few weeks ago in North Carolina, here’s a moist and flavorful pound cake that features sour cream. We used a butter-nut flavoring, but this basic recipe could be made with almond, vanilla, lemon, coconut, etc. Delicious plain you could also top with a glaze, or serve with fruit and/or ice cream. We topped it with a homemade rhubarb sauce.