What Can Brown Do For You?
Roast pork tenderloin, roast fingerling potatoes with my Christmas present of Hawaiian red salt and roast cauliflower, while composing a hearty winter meal, don't make a very colorful plate. Even the homemade applesauce I served with it didn't improve the color palette much. Kind of a UPS meal - brown.Shoulda punched it up with a garnish of some kind, or served a green veggie instead. Maybe some clementine sections would have made an interesting addition. Next time.
Labels: pork
posted by Zoomie at
5:12 AM
7 Comments:
Naw, you forgot the bacon! Or pancetta or gravy.
Biggles
Hey! It's about the taste, not the color. What matters bling when you've got a plate full of those good tasting eats?
The very best food isn't pretty. Which must make it hard for restaurant chefs.
Your cauliflower is beautiful, though.
looks like a hearty winter feast to me.
Colour enough from the plate!
I resemble those remarks
Biggles, some gravy might have been nice, but it wouldn't have added any color.
Nancy, you've got a point there!
Cookiecrumb, the cauliflower tasted beautiful, too.
Greg, hearty, indeed.
Morgan, you're right - I didn't notice that right away!
Chilebrown, I thought of you when I wrote them! :-)
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