Pork tenderloin can be a tricky cut to cook. I find that sometimes I can have a well done outside and a rare inside or I can end up with a dry piece of meat, both of which are undesirable.
This recipe, I think, provides a foolproof way to cook pork tenderloin. Because it cooks in liquid, the meat stays succulent, even if you cook it past 145°. I didn’t have a dutch oven, so I cooked it in a large skillet. Also, don’t let the time deter you. It does take awhile, so this may not be a weeknight go-to, but the hands-on time is rather small. Continue reading →
As a relatively recent tradition, my family has started visiting California every summer- picking a new city to explore each time we go. My uncle joins us and we have a fun week of rude jokes and adventures. He makes a chicken and salad dish and eats it every night for the past 3 years. That’s right. Every day. I don’t blame him; it is wonderful in its simplicity and has a clean taste. I’ve already asked for it twice this week. To round it out, we added my Mom’s recipe for roasted potatoes.
Each part of the meal has its own ingredients and directions, so you can make individual parts, although I recommend making it all together. The portions depend on how much you can eat, but it is easily saved for leftovers the next day (or two). Also, the measurements are estimates, so you may need to play around with the recipe to suit your own tastes, oven, and altitude.
No matter the time of year, there is always something about ice cream that makes it delicious. Bonus points if it is home made. I have made this recipe a few times now and have always gotten very positive responses for it. The texture and flavor is reminiscent more of a custard than and ice cream, but when it tastes that good, who really cares about naming technicalities? Not this girl. Also, even though you can make this recipe without a thermometer to check the temperature of the mixture, I recommend using one if you have it already. The vanilla bean can be substituted for 1 tablespoon vanilla extract; you will have a better vanilla taste using the vanilla bean.
I’ve been posting a lot of soup recipes lately, which shocks me. I’ve never been a big consumer or fan of soups and rarely made them on my own. But somehow, they have snuck up on me and here we are. Soups galore.
We made this recipe in my Food Systems class, testing it for a special event we have to put on. We got to use a robot coupe to chop all the vegetables, which was a wonderful experience, and it is now a machine that is going on my dream kitchen wish list. But back to the food; as we were tasting it, some people mentioned that the soup was very “beety.” I quite enjoyed the soup, so maybe beets are one of those foods you either love or hate. We had some trouble blending it past a puree, so more both may be necessary than what the recipe calls for. And like the Eggplant Romesco Rigatoni sauce, soups freeze equally as well and can be a lifesaver when you don’t feel like cooking or you have no time- they’re always there and ready to go.