We recently had some friends over for dinner and were looking for an easy meal that would taste great and allow us to interact versus stay in the kitchen.
The veggies were super easy.
For the potatoes, earlier in the day I soft boiled the potatoes, and just before they were cooked through I drained them, put them in an ice bath and drained them again.
Put them small potatoes (or cut pieces that you boiled) in the freezer until ready to use.
You're not trying to freeze them but create a cold shield. That cold outer edge will pay off and add an extra layer of crunch when it meats hot oil.
The beans were also pre-steamed and them closer to serving I heated up my @breville wok and tossed them in butter and sesame seeds.
Not to brag- but there is something so wonderful and simple about green beans, butter and seeds - it's a crowd favourite!
Now - obviously I am bias, but I loved this pork. Granted I made the recipe after stalking multiple recipes and websites and combined it to get my perfect flavour profile. We served this with apple chutney and the salty sweet was amazing!
HERE IS HOW TO DUPLICATE THIS:
Preheat over to 400 degrees
To marinade I mixed:
After the pork marinades, prep a cookie tray by lining it with a metal cooling tray that is sprayed with oil.
Wrap the marinaded pork with slices of
Cook for 18-22 minutes or until you reach you desired level of cooked through (NOTE: I remove my pork early and wrap in tinfoil until it finishes cooking).
Stay tuned for my cheesecake recipe that will be posted soon! It's a great way to end your evening.
Hello Everyone! I'm excited to do something a little different with the blog, by having a main page with all my posts and then you can get more specific with the different tabs. I know, it's not earth shattering, but I figured it’d be easier for people to follow and it wouldn’t limit me to a few topics but I could blog about anything.
We just had one of the season’s first big snow storms here – so it seemed like the perfect day to share a warm up recipe – Carrot Soup.
I have a close family friend who on Christmas Eve makes soups and pizzas that we enjoy in the final leg of our Christmas Eve house tour. It’s always a great warm up that prepares you for your Christmas Eve sleep – so during these cold months it seemed like a perfect week night dish (and who doesn’t love a weeknight soup).
So we had one recipe a few years ago that we both used and then we lost it (woops – no kitchen is perfect!). In scouring the internet we found a similar-ish recipe here – and after both trying it, I can say that it is great.
Another good thing about this you can make it ahead of time and keep it warm in a slow cooker or heck – make the entire thing in a slow cooker. Below are the stove top directions.
· In a large soup pot combine first five ingredients and let them sweat for about 5 -10 minutes. Don’t be afraid of colour, as long as it isn’t burnt it is flavour!
· Then deglaze the pot with wine or champagne ( and maybe pour a glass of chef’s juice while you’re at it).
· Once the wine is bubbling add the stock, bring to a boil, and then reduce to a simmer and simmer until tender. The annoying part is sometimes this takes me 30 minutes and sometimes 45, depends on the carrots and their size.
· Season mix with salt and pepper to taste
· Puree the heck out of it and add water if needed to get a smoother texture. No cream is needed because of the potato – but if you want to make it creamy and healthy try adding buttermilk – doesn’t taste sour and elevates your soups.
What’s your go-to comfort food when it is cold?
I love to cook, entertain, craft and create - all while being a wife, friend, daughter and a mom to a little boy.