One of the 30-Minute Supper recipe cards in the January 2013 Cook's Country offered an idea for honey-rosemary pork medallions, and it seemed to fit the bill tonight. I even had some fresh rosemary to use in the glaze. Organic red quinoa and supersweet white corn were great accompaniments. I also executed the maiden run of butterhorn rolls, based on a recipe that my sister Allison sent me. They were huge, but I realize I overlooked a step in the recipe for dividing the dough before rolling and cutting it. I liked their flavor, even though they came out a little on the dry side. I'll have to experiment with that recipe.
No comments:
Post a Comment