Forum Overview :: Laurence Fishburne's Dance Dance Revolution :: hmm tentative successes

[quote name="up with pod people"]but not indian food. I made <i>pork medallions a la dijonnaise</i> for easter. subbed almond milk (<a href="http://www.bluediamond.com/shop/natural/almondBreeze32.cfm">it came out</a> just like you said it would!) and ignored the cream and it came out virtually identical, just with a more vinegary and biting mustard flavour. the wine and butter made it plenty rich. tentative win there. for the vegetable I realized I hadn't really done much planning (NB: which is to say the extent of my dinner planning was to have the tenderloin and orange/grape garnish on hand -- had to send someone out for wine), but I <i>thought of you</i> and tried something beyond steaming. it went a little something like this - melt a bunch of butter, add a bit of vegetable oil to extend - toast fennel and cumin seeds, along with white pepper, salt, and cardamom - cook a finely diced onion in the butter at medium heat until soft, stirring often - add thick diagonal-sliced carrots and parsnips (about 4 each), coat - cook covered for about 15 minutes at just below a boil, stirring irregularly - halfway through decide it's getting a bit sticky and splash in a couple glugs of the Stella Artois you are drinking. I am pleased. this is the first thing I have made up in a while that I'd do again exactly the same way, except maybe adding a cinnamon stick while simmering -- I think it would marry with the nuttiness of the parsnips well. (SEE WHAT I DID THERE GUESSING ABOUT THE RELATIVE NUTTINESS OF PARSNIPS)[/quote]