Tonight’s meal featured herb-crusted pork tenderloin, saffron rice and zucchini in a dill-sour cream sauce. Tasty!
We still managed to make room for dessert~ caramel flan!
Previous dinner posts from chefgrace
- International Grill - May 23rd, 2009
- tacos del cerdo - May 22nd, 2009
- Girl Meets Grill - May 20th, 2009
- Mother's Day Mignon - May 10th, 2009
- Recycled - May 7th, 2009
Speak more to me of this dill-sour cream sauce….
Mmmmmm caramel…
I got the recipe from allrecipes.com, then made a few changes:
http://allrecipes.com/Recipe/Zucchini-in-Sour-Cream-Sauce/Detail.aspx
I used chicken stock instead of the water/bullion. Also, I don’t like mushy zucchini, so boiling it for only a couple of minutes initially help retain some texture, plus it thickened quickly after adding the sour cream, so didn’t need to cook the additional 6-7 minutes called for in the recipe, (more like two minutes). Next time I’m going to add a little lemon zest over the finished dish. My husband loved it, and I found myself eating what was left out the pan after dinner. I think this would work equally well with yellow squash, or a combination of the two.
Hope you try and enjoy it, too!
Oooo cool. For the first step I think I’m going to go get some dill seeds and grow some.
Which reminds me I must water my coriander seedlings.