There is a season, turnip, turnip, turnip....

Mmm....My kitchen smells like Thanksgiving! A fall (or winter) dish indeed.

Modifications:

I used half of my 3-pound turnip. Wowser, those veggies are big! I tossed a few carrots into the mix to add some colour. I too found that the recommended cooking time was off. When I uncovered the saucepan to complete the steaming portion, I found that while the veggies were tender, there was a lot of liquid left to boil off. I first poured some water out, and then removed the veggies while I boiled it down further. The glaze was good, but not as syrupy as I expected. While packing up the leftovers, however, I noticed the glaze had thickened to its optimal consistency. Next time, I would add a little less water, and steam for a shorter time before the final step.

Tantalizing Tenderloin:

I took a leap, and sprung for the pork again this week -- a tenderloin this time. I found a great recipe that incorporates many of the herbs from weeks past (I added sage and rosemary to the parsley it called for), plus two cuts of meat in one (definitely the way to a man's heart)! It was surprisingly easy for a girl who's only ever used kitchen string for cat's cradle. The recipe is actually for beef, but can be used interchangeably. One recommendation I followed, was to sear the tenderloin until the bacon is a little crispy. Also, keep your eye on it; mine finished in the oven 10 minutes before it should have (maybe because I only made one). Delicious!

The Verdict:

I would definitely make this again, particularly when the dreary monsoon season arrives. I would stick with the turnip/carrot combination, and perhaps try coarsely mashing them together. I give the turnip 3.5 genetically modified veggies out of 5. For the tenderloin, I would spring for a 4.5 out of 5.

P.S.:

You're killing me with the photos, girlfriend! Fok thinks we should rename the blog to "Taste of Cat's Jealousy" ;)