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To start off I made this salad complete with pumpernickel and smoked salmon hors d'oeuvres with sliced avocado and cream cheese. The salad portion was just some mixed greens with olive oil and lemon.
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The real reason I made this was because of the packaging for this pumpernickel bread. Look at these two on the package. That's true love. I hope that one day Jen and I can know love like this. I figure if we eat enough pumpernickel it will eventually happen.
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For dinner I was excited to acquire some veal tenderloin, a cut of meat I have never actually seen before, let alone cook. Since it's basically like a beef tenderloin (except about 1/7 the size) I applied the same techniques I would use to make beef tenderloin except 1/7 as much. The results were fantastic!
I seared it and roasted it very quickly in the oven. After I removed it from the pan I toasted a little garlic and sauteed some spinach in the pan. I also boiled some Yukon Gold potatoes then drained them, added a little butter, olive oil, and Parrano cheese and mashed them together. This was perhaps the best mashed potato concoction I have ever made.
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For an accompaniment to the dinner I served myself a Ten Penny Ale Reserve from Olde Burnside Brewing Company. It was fantastic. I had been anticipating this so I poured it into a brandy snifter because, apparently, I am an asshole.
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