Pre-Easter cooking

Gotta cook a big meal to get ready for a big meal. This was the case for a little pre-Easter cooking with my Mom and Mean Aunt Kathy. Everyone made a culinary contribution which made for an eventful afternoon, and tasty dinner. The meal consisted of a pear & blue cheese arugula salad, vichy carrots, potatoes anna, pork tenderloin with a cream and mushroom sauce.

Potatoes Anna - Nothing to this except slicing some potatoes thinly and layering them with butter and salt. Baked for about an hour.

Pork in Cream and Mushroom Sauce - this is a Julia Child recipe for Beef Saute with cream and mushroom sauce adapted to some pork tenderloin. Turned out excellent with very tender pork and a great pairing with the Madeira in the sauce.

Cherry Cobbler - This was prepared by my Mean-Aunt Kathy with her signature slits in the crust. Grand Junction cherries with some vanilla ice cream, hard not to enjoy.

Pear and Blue Cheese Salad - I made the salad with arugula, pears and blue cheese. Went perfect with a nice glass of sauvignon blanc. I'll be having this salad many more times over the summer, probably with several more glasses of white wine. Great summer salad.