Friday January 13, 2012

Dinner for 4

Balsamic Mushrooms with Goat Cheese Toasts
Bacon Wrapped Pork with Jezebel Sauce
Pan-Roasted Brussel Sprouts
Brown Butter Mashed Celery Root
Berries with Cheesecake Cream

As this was my first Friday night dinner blog I am sorry I forgot to take a photo of the starter.  They were tasty and easy to make.
 

The dinner was very tasty but the first thing I noticed when I looked at the photos for this blog was how bland the plate looked.  For the sake of the photo I should have had some more Brussel Sprouts green side up and for the sake of the plate maybe I should have done Sweet Potato Mash instead of the Celery Root Mash for more colour.  Jezebel sauce is easy and has become a new favourite with roast pork at my house.  Everything was fairly straight forward and all came together nicely.

The Berries and Cheesecake Cream has also become a new favourite easy dessert.  I am not a big fan of fussy many stepped deserts.  I served it with a Chocolate Marshmallow from Bobbette & Belle Artisanal Pastries in Toronto  and a Shortbread Cookie.

Sources for the menu:  Balsamic Mushrooms with Goat Cheese toast was adapted from a recipe from Iain Hewitson, Huey's Bloody Good Recipes , Bacon Wrapped Pork with Jezebel Sauce and Pan-Roasted Brussel Sprouts was adapted from a Cuisine for Two magazine (I love these magazines for proper portion sizes when cooking for 2.  I doubled the recipe in this case to serve 4), Brown Butter Mashed Celery Root is from Micheal Smith's cookbook The Best of Chef at Home,and Berries and Cheesecake cream is a recipe by Matt Tebbutt  that I found in the Jamie Magazine 2011/12 Yearbook.