I love the fresh vegetables that we have in abundance around here in the summer, but my very favorite meal just happens to be one I prepare in the fall when turnips are ready for harvest. When I cooked this meal last year I had planned to write a post on it, but last year’s photos turned out terrible, so I made sure to take better ones this time.
If you were reading here a couple of weeks ago, you knew that I was quite sick with bronchitis (and I am still not over it.) Our daughter came home from college over the weekend sick with both strep throat and bronchitis, and one of our sons started running a fever yesterday. Needless to say, we needed some comfort food this weekend. The table setting is nothing fancy for this Sunday dinner.
Pecan pie is one sweet we can all agree on, so it was our dessert.
Here is the menu for the meal.
The pork tenderloin was roasted on the stove.
I make my grits with whipping cream. My son (the one who is sick) had grits with goat cheese in them at a restaurant in Atlanta, and he loved the taste. The next time I am making them, I think I will try that.
Fresh turnips are high maintenance when it comes to washing them and tearing every leaf from the stalk, and then, they have the audacity to cook down to nothing, But they are so worth it.
My husband would have preferred that I make my sweet potato souffle with praline topping from the sweet potatoes that we had, but I did not think we needed something that creamy with the grits. So I made fried sweet potato chips. A couple of us love them salty, and the rest of the family likes them with sugar. So I split the platter between the two toppings (and my husband dusted a few of the chips with cinnamon when I wasn’t looking.)
For the bread, I had to make cornbread so that my husband could soak up the juice from the turnips with it. I normally make it in a large cast iron skillet, but I thought I would try the mini muffins for a change. I think I prefer the cast iron version better, though. It seems to do a better job on the crust, and it is easier to butter.
Here is the pecan pie that was our dessert. I love it topped with whipped cream.
I forgot to get a separate photograph of the congealed cranberry salad. This particular recipe does not set up very well. I don’t know if it is the whole berries or perhaps what the crushed pineapple is in, but it actually makes a spoonable salad that I like as a “sauce” with the pork. You can see it in the bowls at each place setting.
It was a nice fall comfort food kind of meal – one all the sick folks needed.
Recipes will be coming for you in the next post. Since this was my very favorite fall meal, I’m wondering what yours might be…
I’d love to hear!