The Joy of Cooking...
Some people enjoy plummeting from a height of 10,000 feet with a parachute strapped to their back. The more risk-averse may tend to settle for demonstrating their creative talents in a painting or sculpture while others would rather read a juicy romance novel.
I prefer cooking. It is my form of escape and my preferred method of relaxation. When I am cooking, I lose track of time and forget everything else. I am in my "zone."
A year ago, I would have never been able to make this claim. In fact, I was known for burning macaroni and cheese (it only happened once, but some people never forget). However, I realized that unless I wanted to spend the majority of my hard-earned money at the local eateries in town, I had better learn to cook for myself.
And so it began. My mom gave me a great cookbook for Christmas, and I made it my New Year's resolution to start cooking. Since then, I've earned a reputation among my friends as "quite the little cook," and I frequently host dinner parties at my house. The last menu featured marinated prime rib, rosemary-thyme potatoes and green beans -- hardly your average college student's dinner.
Move over, Julia Child. Here comes Jennifer Hogue!
My Favorite Recipe
Peach-glazed Pork Tenderloin with Rosemary-Thyme New Potatoes
Ingredients for Pork
- 3/4 tsp. dried thyme, crushed
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. cooking oil
- 1 3/4-lb. pork tenderloin
- 1/3 c. peach preserves
- 2 tsp. Worcestershire sauce
- 1/4 tsp. ground ginger
- In a small mixing bowl, combine thyme, salt and pepper.
- Rub oil onto meat.
- Sprinkle herb mixture evenly onto meat and rub in with fingers.
- Cover and refrigerate for two to six hours.
- Meanwhile, for glaze, stir together preserves, Worcestershire sauce and ginger. Set aside.
- Place tenderloin on a rack in a shallow roasting pan and roast in a 425-degree oven for 15 minutes.
- Spoon some of the glaze over the tenderloin.
- Roast for 10 to 15 minutes more or until the meat reaches 160 degrees.
- Spoon remaining glaze over tenderloin.
- Cover with foil and let stand for 15 minutes before carving.
Ingredients for Potatoes
- 6 New potatoes or 4 medium potatoes
- 2 tbsp. vegetable oil
- 1 tsp. dried thyme, crushed
- Pinch of rosemary
- Pinch of salt
- Dash of pepper
Source: Better Homes and Gardens New Cookbook, 1996.
- Peel a strip of skin from the center of each potato.
- Cook potatoes in boiling water for 10-12 minutes. Drain.
- Cut the potatoes into fourths.
- In a large mixing bowl, combine oil, thyme, rosemary, salt and pepper.
- Toss the potatoes in the oil-herb mixture.
- Place the potatoes in the roasting pan around the meat, and add 1/4 cup water.
- Cook the potatoes with the meat for approximately 15 minutes.
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This page was designed by Jennifer Hogue
Last updated on 3/14/01
MMC 3260/Communications on the Internet