I’m leaving for Orlando tomorrow, so this will be my last post for more than a week…(unless of course I somehow find free time, which is highly unlikely). I’m very fortunate that my research advisor is bringing me along to Pittcon, an analytical chemistry conference, that’s taking place all next week.
I’ve been crazy busy lately, as I’ve alluded to, but I’ve had time to make a few awesome meals that I want to share before I forget about them.
1. Pork and Guacamole Omelette
I’m not a fan of omelettes without cheese. However, the other day I found myself with only avocado, eggs, pork, tomatoes, and onions. I figured since guac is creamy it might make a good substitute in my omelette. SO GOOD. I wish I had cilantro, though.
–mix 1 avacado, 1 roma tomato, 1/8 red onion, tablespoon olive oil, salt, pepper, 1 clove garlic, cilantro, taco seasoning, lime juice
2. Mashed Root Vegetables
I had these left in my fridge, so I wanted to use them but didn’t feel like roasting. I thought they might be good mashed/pureed. DEFINITELY. The celery root added a subtle hint of celery flavor, while the turnip imparted a taste of horseradish. Basically, it tasted like I made really well seasoned mashed potatoes. The best part was that I didn’t have to add butter or milk because they came out creamy.
3. Pork Gravy
I’m nearing the end of my 2 lbs of pork that I made ut I didn’t want to waste the jus that the pork has been sitting in. I decided to make gravy to go with the aforementioned potatoes. I think I will always be disappointed in the gravy I make because it will NEVER be as good as my mom’s. Seriously.
For this I just added all the drippings from the pork in a pot, started to heat it, then added the water that I drained from the vegetables that I boiled. This is a very important step. You need the starch from the potato water to emulsify the gravy. To thicken it, I made a roux (four and water) and added it until the gravy was the right consistency. It was good, but lacked the same warmth and depth of flavor that my mom’s has.