Romanesco Fiasco

Please excuse my brief and somewhat tardy postings for the next couple of weeks, hockey playoffs are on and I find it hard to pull myself away from the Oilers losing in order to update the site. Last night I marinated Balsamic Herb Pork Tenderloin and, despite the large quantity of fresh herbs and marinating time, the only flavor that was really infused in the pork was that of the single clove of garlic. I thought for sure there'd be some sort of caramelized balsamic flavor, but just the garlic. It was still very good, though; tender and juicy.

I've had a can of broad beans in the cupboard for quite some time, but never got around to actually preparing them. I can't say that I'd ever had broad beans before, but I expected something like a lima bean or edamame judging by the color and shape of them on the label. They looked green and firm and large. In the can, however, they were mushy and brown and sort of sprouted. The first recipe I found that sounded somewhat appetizing was Sweet and Sour Broad Beans, so I went with that. The flavor of the beans themselves was sort of off-putting, and the sauce really didn't help all that much. Sweet and sour sauce definitely has its place, but with these beans is not where it should be found.

The first time I tried the Europe's Best Romanesco blend of vegetables I hated it, but was intrigued by the tiny little broccoflowers that come with it. After finishing the bag and being generally displeased, I'm not entirely sure why I bought another one. It's sat in the freezer for several months and I decided to thaw it and make White Wine and Thyme Romanesco Mix. As its name suggests, the flavor is predominately white wine and thyme and, as previous experience would suggest, I was not very satisfied with the results. My side dishes have been scraped to the sidelines (trash bin) and my pork will stick around to fill several sandwiches.