This is my first blog post from my parents’ kitchen. It also marks the first in what I hope to be a series of posts I make while cooking in kitchens other than my own (also known as “invite me over and I will FEED YOU”).
To accompany a luscious pork tenderloin (where I learned a nifty trick about the membrane and taught my dad one of my own, post to follow), I made a carrot and spinach butter mash and some steamed vegetables.
It was another case of cleaning out what’s left in the fridge, and in this instance we had some nice broccoli, cauliflower, and a few home-grown zucchini, courtesy of our friendly but incredibly weird neighbour.I cut up the vegetables standing next to a glorious basil plant, one of several my mother has throughout her garden.Needless to say, basil was a no-brainer to add to my dish.So I simply plopped the vegetables in a pot with some water and gently steamed them, not too long, about seven minutes.Then I just drained the pot and dropped in the basil to let it wilt a little in the heat. Season with salt and pepper to taste and serve.