Monday, February 25, 2008

Purple food

No, not jello! Mashed purple potatoes and purple cauliflower with pan fried pork tenderloin. 

I got the blue stuff at the Berkeley farmers market last week and those were the leftovers. The whole process took ten minutes:

  1. Cut the potatoes in half inch cubes and separate the cauliflower into small trees
  2. Put in a tupperware container and nuke for 10 minutes
  3. Add a bit of butter and milk.
  4. Nuke for two more minutes
  5. Dump in food processor and pulse into the desired consistency
  6. Add s&p
The tenderloins were even quicker. 
  1. Cut in half inch slices
  2. Coat thinly with flour
  3. Sprinkle with s&p
  4. Fry in a hot pan with butter and olive oil
  5. Take out and replace with finely chopped shallot
  6. Add a half cup of white wine
  7. Reduce, s&p, add a bit of corn meal slurry
Combine and serve with the rest of the bottle--in this case 2006 Clos du Val Sauvignon Blanc.

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