Temper, Temper

I thought that tonight's dinner was fancy, but strange. I lazily made the Pork Roulade, yet paid very close attention to making the sauce just right. I thought that I pulled it off quite well and now that I'm aware of this whole egg tempering thing, I could probably make proper Carbonara a lot tastier than my previous attempt. The pork was stuffed with dried apricots, raisins and a little bit of cashew butter. The sauce accompanying it is not dissimilar from hollandaise, basically a savory custard, which sort of made this dish taste like fruit cake crossed with eggs Benedict. Somehow, this actually grew on me the more that I ate it, being somewhat savory and sweet simultaneously, but I don't think that I would make it again.

Aside from a few pickled greens beans, I had Pommes Anna as a side. I guess Anna's potatoes are something special, because they seem quite renowned. To me they seemed like creamless scalloped potatoes, which isn't necessarily a bad thing. The top layer was crispy and the center was soft, all infused with garlic butter and parmesan cheese, or as Shannon was saying, "pommes anne" cheese. I used a combination of baker potatoes and Yukon golds and think I would've just preferred mashed potatoes with garlic and parmesan, so maybe I'll just make garlic mashed potatoes in the near future.