This dinner was a big hit, this weekend. Even the beets. And the pound cake, well it was perfect. I gave you info about making a pound cake. Just remember to make sure you have really creamed that butter and mixed it well with the egg. Becuase when you add the dry you want to just mix in it but not over mix it.
Grilled pork chops
Oven roasted potatoes in olive oil, sea salt, pepper and fresh chopped rosemary.
Dijon Balsamic Roasted Beets
Take roasted beets and carrots (you can roast the carrots whole with the beets) and cut in large cubes. Saute' for a minute over high heat with some butter and a TBL. of olive oil (to keep butter from burning). Then add a couple of TBL. of balsamic vinegar and cook another minute. Pull off heat and stir in some Dijon mustard, salt and pepper.
A wedge of gorgonzola cheese (or blue cheese) and sliced apples
You can make the cake with all white flour, but I am trying eliminate as much white as possible.
Vanilla Bean Yogurt Pound Cake
1 ½ stick of butter (¾ cup) room temp.
1 cup vanilla sugar, plus 1 TBLS
3 eggs room temp
½ cup yogurt (or buttermilk)
1 TBL. vanilla ect.
¾ cup whole wheat pastry flour
½ cup all purpose white flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
Pre-heat over 325, cream butter and 1 cup sugar till light and fluffy. Add egg one at a time. Then yogurt and vanilla. Scrape bowl good and make sure egg and butter is well mixed. Sift dry ingredient together and add to egg and just mix. Pour in a prepared loaf pan (well buttered and floured) and sprinkle remaining TBL. of sugar on top. Then bake 45-60 minutes till center is just cooked. Let cool a minute or two then flip over on to plate.
painting by Janet Kruskamp