Gourmet Chef Wannabe 2016 — photo 90 of 112: After making a ghee and flour roux I added milk, chicken bouillon and white wine. I flavored that mix with Worcestershire sauce, Tabasco sauce, creamed horseradish, Dubliner cheese, and a number of different dried herbs. Then I added pan-​roasted crimini mushrooms and diced pork tenderloin. I made up the recipe as I went along, which was fun. I didn’t have any cream, so I improvised.

Separately, I fried zucchini with Weber N’Orleans Cajun Seasoning and a bit of extra virgin olive oil in a very hot cast-iron skillet. Once it looked roasted, I added chunks of red onion, turned off the heat and continued to let the veggies cook with lid on. After a little while the zucchini was tender and the onions were still crunchy ... perfect! I served it on a plate over extra-​wide egg noodles, and then put the pork cream sauce over the veggies. It all turned out really good — definitely a winner! July 2016.

Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
For further details about the story behind this photo, see the related article Letting the Creative Juices Flow.
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