Epic dinner… of.. epic-ness.

We’ve been working on clearing out the freezer. Imagine our surprise when we found some awesome whole foods porkchops buried amongst the rubble.  We paired this with some mushrooms in a marsala wine sauce and carrot souffle.

We slathered the pork chops lovingly with bbq sauce (which I totally just poured straight out of the bottle), and grilled them up. It was a great day outside so we took advantage of the weather. I’m sure it will be scorching hot soon. :/

The mushrooms were combined with some olive oil and butter in a pan and sauteed until slightly golden. I then threw in a couple glugs of marsala wine and reduced it. The mushrooms were super tasty and had a great texture still.

The real winner tonight was the carrot souffle. This was, admittedly, a recipe that I adapted to my own.

Carrot Souffle

2 cups cooked carrots

1/2 cup milk

3 eggs

1/2 cup brown sugar

1 tsp cinnamon

1/2 stick butter, softened

1 tsp salt

1/4 cup syrup

1) Boil the carrots until soft.

2) Mash them and let them cool off a bit.

3) Combine all the ingredients in a bowl with the mashed carrots.

4) Blend together until smooth.

5) Bake in a 350 degree oven until cooked through in the center (approx 1 hour)

Easy.. tasty.. delicious. Thanks to Marcy Arthur for the original recipe (with the tweaks listed above). I took a 4 course techniques class that really brought my cooking to an amazing level. I would highly recommend anyone in Orlando take that class!


About The Confluent Kitchen

I am food obsessed. I love trying new recipes, putzing in the kitchen, making my own cheese and other random kitchen tom-foolery. Follow my exploits.. the good, the bad, and the burnt.
This entry was posted in Cooking, French Food, Organic, Other People's Recipes and tagged , , , , , . Bookmark the permalink.

2 Responses to Epic dinner… of.. epic-ness.

  1. Madhu says:

    Sounds fab! Am going to give it a try this weekend!

    • It really is. I give all the credit for basically everything on this blog to the classes I took from that woman. She really changed my culinary perspective. The recipe itself was good without the addition of the syrup, but it becomes more dessert-ish.. which I am a fan of. Let me know how it goes!

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