Brian's Photo Blog — Article 686
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Letting the Creative Juices Flow
Friday 29 September 2017   —   Category: Cooking & Food
Once in a while a brainstorm hits and I have an idea for a new dish. Because I have enough experience under my belt as a gourmet chef wannabe, my cooking instincts are getting stronger and more refined.

With this growing sense of ability, it is fun to let the creative juices flow and make up a new recipe on the fly. In July 2016 I had a sudden inspiration, so I went with the flow to see what would result.

In years past, if I wanted a cream sauce for a dish I would open a powdered mix and add milk. Making such a sauce from scratch was a mystery to me. But over the past couple of years I have been learning, experimenting, and figuring it out.

After making a ghee and flour roux I added milk, chicken bouillon and white wine. I flavored that mix with Worces­ter­shire sauce, prepared horseradish, Ta­bas­co sauce, Dubliner cheese, and a number of different dried herbs. Then I added crimini mushrooms and diced pork ten­der­loin which I had roasted sep­a­rate­ly in a cast-​iron skillet.

While the sauce was simmering I fried zucchini with Weber N’Orleans Cajun Seasoning and a bit of extra virgin olive oil over high heat in the same 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!
And while the veggies were roasting, I boiled some extra-​wide egg noodles. Once everything was done it was time to put the meal together.

First I put a generous helping of noodles on a warmed plate. Then I layered the zucchini and onions over the pasta.

To complete the pièce de résistance I ladled an ample amount of the pork and mushroom cream sauce over the noodles and veggies.
Everything turned out really good ... tru­ly scrumptious ... definitely a winner!

Be sure to download the Pork and Mush­rooms in Horseradish Sauce recipe PDF.

For other dishes I have created, see my new recipe listing.

Also, don’t miss the other pictures in the Gourmet Chef Wannabe 2016 album, to which larger versions of the four photos on this page have been added.
Brian's Photo Blog — Article 686
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