Sunday's Supper

[bjcotton]

Ok, here's what I've decided to fix Sunday at my Sis' house:

Arancini Appys
Onion/Cucumber Mozzarella w/Garlic Vinaigrette

Balsamic Pork Tenderloin
Savory Orzo (This is my own "seasonings")
18 Hour Bread
Roasted Veggies (sweet potato, yukon gold potatoes, parsnips, whatever else I find)
roasted/marinated Brussels Sprouts
Tomato Concasse

Marion berry and Pomegranate Sorbets

So, what do you think? Too many starches? Additions/deletions? Come on, don't hold back you won't hurt my feelings.

By the way, I'm off to Portland in about 3 hours and will continue talkng to you from there.

[Mare749]

Wow! Are you really going to make all that? I have to tell you, I'm really impressed, that's quite a menu.

Regarding your question about starches, I think that your savory orzo is different enough from the roasted veggies that it gives people a choice of pasta or potatoes or both.

Personally, I would roast some lighter veggies, but that's just me. I like to cut chunks of zucchini, onion, red pepper, Japanese eggplant, garlic, and sometimes a roma tomato or two, s&p, olive oil, wrap in HD foil and roast on the grill. I love the leftovers with some good rice for lunch the next day.

The 18 hour bread is going to go quick, better make two!

Maryann

[cjs]

The orzo, bread, sweet potato, yukon gold potatoes, parsnips - wow that's a lot of carbs goin' on there. Could you sub with some green veggies? or are they not a favorite?
oh, just saw the brussels sprouts - maybe stop at that and no other vegie?

How 'bout some little shortbread cookies with those sorbets? maybe dipped in a little chocolate?

Is the concasse an addition to the pork? sounds good.

[bjcotton]

I was also thinking about just roasting the brussels sprouts and not the others. The concasse is a side for those that want it...Fredia can't have it, but most of the others will want extra so I plan to double the recipe.

[vannin]

I love a tumble of roasted veggies Billy, and meat gravy to go with. Best food.

[Half_Baked]

You'd have to widen the doors for me to waddle through, if I ate with you for a week, BJ.

[bjcotton]

Nah Jan, we rarely eat that way. Usually it's a main dish and that's all, no sides, no veggies, etc. Like last night we had turkey burgers and/or chicken sausage w/sun-dried tomatoes and basil.

[bjcotton]

Well, what6 can I say? The Aranciini was too loose after I added the whipped egg whites, so I put it in a cake plate, sprinkled bread crumbs over and baked it. There's none left, so it must have been a success. The Savory Orzo was delish [I cooked it as I would risotto] it had mushrooms, onions, garlic and I used chicken broth. The Balsamic Pork Loin was superb, as was the Roasted Brussels Sprouts.

The meal was a total success, there's not much of anything left. The next time I make the concasse I'll use ripe tomatoes [as I did the last time] instead of canned. Still, there was only enough left for 1 lunch tomorrow.

Hot darn!

[Mare749]

Nicely done, Billy! Did you take pictures?

About the arancini, did you let the rice cool completely before proceeding with the recipe? Mine was very easy to put together.

Maryann

[Lorraine]

The Aranciini was too loose after I added the whipped egg whites,

Did you add the egg white to the rice mixture??

Edited to add, the review isn't until a week today! ;blush: I hope I remember what they tasted like by then!!!