Search RoHo Blog

Monday, April 13, 2020

Meal No. 2564: Juicy Burgers on the Grill


Sunday a week ago, with the weather so nice and a package of ground beef in the fridge, it seemed ideal to grill some burgers to go with the spirit of summertime. And with all those homemade pretzels from the day before in the cupboard, I figured I ought to use them as the buns. It was a pretty solid pairing!

Earlier that same Sunday, when it was time to draw the day's slip from the quarantine task jar, my project became planning out the second phase of "smart home" upgrades and improvements. It's been just over a year since the installation of quite a few smart switches, smart bulbs, smart plugs, and even a smart lock for the back door. There were still a number of light switches that I hadn't yet converted, mostly because of the extra elements necessary for those that are 3-way switches. It's been on my list to figure this out and get a plan in place, though, so when that task came up, I got to work on it.


I created my punch list of switches to be switched, figured out which smart switches I needed to order for each, made notes for any that have special considerations, and matched up which breakers I'll need to turn off whenever the electrician comes to do the installations. The Amazon order arrived a few days later and I've put it all aside until the coronavirus pandemic eases and I can get eWire Electric back on the job to take care of all this.


Based on "Juicy Burgers," originally from Pillsbury Classic Cookbooks recipe magazine, July 2003, p. 52-53.

Sunday, April 12, 2020

Homemade Soft Pretzels


Back on Saturday, April 4th, the first slip I drew from my quarantine task jar was a very old item on my long-running house to-do list. I've wanted to look in the attic space behind the third floor bar and cabinets to see what my options were for insulating them. In the summer, you can really feel the heat because it's just plywood between the interior of the bar cabinets and the attic on that side of the back of the house (which gets lots of southern and western sunshine).

Alas, because of the way I'd asked the general contractor to expand the size of the cabinets into that attic space, it's not necessarily an easy fix...or not as easy as I'd hoped. It's the first task I've drawn from the task jar that had to be put aside instead of promptly tackled.


So I drew another one, and it was once again one of my "for fun" slips instead of something useful and important: "Make Pretzels." I've never made them, I had collected quite a few recipes on them after trying a hot fresh soft pretzel at a gathering of colleagues in Greensboro back in 2016, and I'd even ordered some pretzel salt a while back. So this was my incentive to settle on the recipe that would guide me, to make the yeast dough, to roll by hand and shape the pretzels, to boil them in water and baking soda, to brush an egg wash on them so that the pretzel salt would adhere and so they'd brown better...and then bake 'em up. With a whole grain mustard sauce to dip the warm pretzels in, it was quite a treat. (And it took the place of dinner that night, too.)




"Homemade Soft Pretzels," from Michelle of the BrownEyedBaker.com blog. [Published 05 August 2019]

"The Only Mustard Sauce Recipe You Will Ever Need," from Paul Harrison on FoodRepublic.com. [Published 13 May 2015]

Saturday, April 11, 2020

Carrot Cake Shells with Speculoos Mousse


With the advent of stay-at-home orders to try to slow the spread of the deadly coronavirus this spring, I came up with a plan for staying busy and productive (see this previous blog post for more). The "quarantine task jar" was nice in theory, but its random nature has smacked me hard in the face with the seeming frivolity of the earliest selections drawn from it. It started strong, sober, and promising: repairing the misshapen and uneven tiles of my grill area patio pad. There are tons of serious and important to-do items in that darned jar. I had also mixed in fun and enjoyable projects, in much smaller numbers, to help break up the monotony and to offer lighter tasks. So this first week I seem to have drawn quite a string of those lighter enjoyable tasks and I'm a little frustrated that it's not imposing on me the disciplined tackling of long-put-off chores. What, you may be asking, was the task jar slip drawn last Friday? "Make Carrot Cake Shells." That "to-do" item follows ones that had me (1) do a little research on the availability of some of the old University of North Carolina School of the Arts student films, (2) make homemade ice cream, and (3) watch a movie. At least there was a day of weeding that was compelled in the early going but for now I think it's lulling me into worse levels of productivity than existed before making the quarantine task jar!


Anyway: on the evening of April 3, I made a speculoos mousse and left it to set up overnight in the fridge. The next morning, I prepped and baked carrot cake shells (or cups, if you prefer), using my special baking pans that I got not so long ago. By mid-morning the cake shells were ready to be filled with the mousse and then about half of the finished batch got delivered to neighbors down the street. These were really pretty good, as well as sort of trippy to look at. Are they likely to show up as regular dessert features at the Roediger House? Probably not. But they were a fun treat!




"Speculoos Cookie Butter Mousse," from Erin Vasicek of TheSpiffyCookie.com. [Published 23 February 2015]

Based on "Copycat J. Alexander's Carrot Cake," from Jamie of MyBakingAddiction.com. [Updated 19 April 2019]

Friday, April 10, 2020

Meal No. 2563: Fried Chicken Tenders


As I have been noting every few blog posts, there is a bit of a backlog on entries and so it feels like we're behind (or perhaps I just got way ahead). That's why I'm only just now posting about the meal from the first Friday night of the month: fried chicken tenders over mixed greens with a honey-mustard dressing. Don't ask me what possessed me to make these, other than I'd gathered some recipes for chicken fingers quite some time ago and finally got the hankering to give 'em a go. I'm sure glad I did, because they were really pretty awesome...and I'm sorry that I made them because now I know how awesome they can be.


The day before, on Thursday April 2, when I went to my quarantine task jar to draw the slip for the day, once again it wasn't something pressing...just another endeavor that I'd wanted to delve into some time, and I guess that day was as good as any. A little background: Winston-Salem is the happy home of the University of North Carolina School of the Arts, a real jewel in our fine state university system. They've got a range of terrific programs and schools, and I'll confess to a particular fondness for the School of Filmmaking. I've tried over the years to catch their 3rd- and 4th-Year Film Showcases, usually held in early May. I knew some of those short student films might be found on YouTube or on Vimeo, and I had a slight itch to go back to my programs from those showcases and see if I could track down any of them. That's the slip that I drew that Thursday. Most of them are not out there, and some of my favorites are among the missing...but I still came across several that I was glad to watch again or to bookmark for the future.


Just to give you a taste, here's "Helpless (2013)," written and produced by Evan Scott Russell, directed by Christine (Hurley) Seda, and starring Dylan Arnold. It's an example of the terrific quality of these student undertakings.

Thursday, April 9, 2020

Meal No. 2562: Lamb & Mushroom Meat Loaf


As April began a week ago Wednesday, the evening's dinner consisted of lamb and mushroom meatloaf, smashed sweet potatoes, and seasoned green beans. It was quite a load of food but some of my grocery shopping took place without knowing that the Roediger House would not be hosting any guests at all once the societal shut-down became our new strange reality. In fact, when I was stocking up, I had in mind that others might be partaking as well. These are unprecedented times, no doubt.


It is not lost on me how very serious this current coronavirus pandemic is, nor is it lost on me the tremendously fortunate position I'm in. I live in a home that is paid for. I have no car payments or student loans or credit card debt. I've been able to afford my own health insurance. My professional work might be suspended but there is nothing perilous about my financial situation. Food is plentiful and entertainments are easily indulged in. When I step out into my yard, I can enjoy watching my pup frolic or sit and watch the birds at the regularly-refilled feeders and I feel that I am relatively safe and that one day normalcy will return.


At the start of the city-wide (and then state-wide) stay-at-home order, I decided to create for myself a task jar with random slips of both fun and necessary tasks and chores. On the one hand, I think it's really helpful for self-discipline in the face of days upon days of unstructured time...and my tendency to procrastinate or indulge in simple distractions. On the other hand, I know it seems a bit frivolous and it definitely reminds me that this is a privileged life, heavily dosed with no small measure of unearned advantages. But there it is.


So, I'll report that the fourth day of task jar lottery was much kinder to me than I deserved: "Watch a Movie." So I did, after finding that Hulu was streaming a highly-regarded film that was on my movie-theatre docket for the week that the shut-down began: Portrait of a Lady on Fire.



"Lamb and Multi-Mushroom Meatloaf" (p. 150) and "Smashed Sweet Potatoes" (p. 128), in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing (2011).

Wednesday, April 8, 2020

Lemon Pie Ice Cream


For my third day of drawing a slip from the coronavirus random task jar back on the final day of March, I could only be delighted that it said "Homemade Ice Cream," instead of something like "Do Your Taxes." Given the spirit of this endeavor and how I'm trying to be industrious in ways I'm normally not inclined toward, I committed to trying a new ice cream recipe that might be more intense or involved than my usual batches.


Behold: lemon pie ice cream! With homemade lemon curd, homemade shortbread cookies, and (of course!) a homemade ice cream base, this was quite a monstrosity when we dug into it the next day (and that's no April Fooling!). Fortunately, I didn't need to use all of the shortbread cookies to mix into the ice cream on the night that I made it (it needed to go into the freezer for an overnight set), so some of them got eaten as a late evening sweet treat:

Clearly, though: one does not necessarily have to have ice cream all by itself. So another activity on April 1st was to try a recipe for a lemon-blueberry loaf that turned out to be quite delicious with that lemon pie ice cream. That's the slice in the bowl with the ice cream, up in the middle picture.


Ice Cream was based on two different recipes:

"Shortbread Cookies," from Nagi Maehashi of RecipeTinEats.com. [Updated 26 September 2019]

Lemon Blueberry Loaf based on "Meyer Lemon Blueberry Loaf," from Meghan McGarry of ButtercreamBlondie.com. [Published 15 January 2017]

Tuesday, April 7, 2020

Meal No. 2561: Succulent Braised Pork Shoulder


About 10 days ago, I blogged about the stay-at-home order that was placed on all of Winston-Salem and Forsyth County in order to curb and contain transmission of the fast-spreading coronavirus. Then, on Monday March 30th, Governor Roy Cooper (who also happens to be a fraternity brother!) issued a similar order for the entire state. During the weekend between these events, the word came down from the White House that the sequester-and-shut-down state of things was likely to extend through the end of April. With all this happening, a lot of us bulked up our pantries and freezers and fridges. For me, that included a double pack of pork shoulders from Costco. One of them became pulled pork barbecue, and the other went into a first-time trial of a new recipe for succulent braised pork shoulder, which was suspiciously similar to a typical beef stew.


But it was incredibly delicious, especially with another new recipe getting a test run: cheddar-and-chive buttermilk biscuits (which were also amazing!). Those were the dinner features back on Monday March 30th.


Another personal ongoing aspect of the societal shut-down in the face of this COVID-19 pandemic is the creation of a coronavirus task jar to give me some direction for the use of these endless days that all run together. Earlier in the day that Monday, the slip that was drawn was "Weeding," and my rule is to devote a minimum of an hour to any task that would last at least that long...so I put in nearly two hours in the warm sunny temps that day.



"Succulent Braised Pork Recipe," from Melissa D'Arabian on FoodNetwork.com.

"Cheddar and Chive Drop Biscuits," from Brandie Skibinski of The Country Cook blog. [Published 21 September 2015]

Monday, April 6, 2020

Meal No. 2560: Deviled Chicken Thighs


Sunday a week ago, when some might have even thought it got a bit warm during the afternoon, I pulled my first task from my random assignment jar and went: "Oh, crap!" It wasn't an item that was particularly high on my list and I wasn't especially enthusiastic about it. But that was the whole point of the quarantine duty bowl of chore and task slips: all these things that I kept putting off and never getting around to would finally, perhaps, command my attention. "Patio Pad," read the slip, meaning I had wanted to do some minor repair and adjustment to the simple set-up I had created back in 2012 as a place for my grills and firewood rack. The pavers had gotten uneven over time, with washing and settling. This was never meant to be a permanent patio, although I have no idea when or if I'll ever put in something real and decent back there.


Total work time might have been close to two hours, and then I continued working in the backyard doing weeding and trimming...so it was a pretty full day of yard work. Which was enough to wear me out, frankly, given how sedentary I've been all winter long. Still, a decent dinner was called for, and I decided on deviled chicken thighs, green beans, and easy stovetop stuffing. It was just right for that night.




"Deviled Chicken Drumsticks," by Ian Knauer. In Gourmet, August 2008.

Sunday, April 5, 2020

Caramel Skillet Brownies


Caramel skillet brownies have proven to be (1) easy to put together and (2) deliciously tasty. I was more than happy to whip up a batch following the recent dinner of indoor pulled pork, and they were extra amazing still warm from the oven that night.



"Salted Caramel Skillet Brownies," from Maria Lichty of the Two Peas and Their Pod blog. [Published 29 April 2013]

Saturday, April 4, 2020

Meal No. 2559: Indoor Pulled Pork Barbecue


While our city and state are in a virtual shut-down while we battle these early stages of the spread of the coronavirus, the meal last Saturday night was strangely quiet and lonely given that it's one of my go-tos when there's going to be a crowd of people here. But I'd stocked up on pork shoulder when I made my last Costco run and needed to go ahead and cook what I had, so pulled pork barbecue ended up on the evening's menu, together with a fresh batch of sweet southern coleslaw based on my mother's recipe.

Perhaps it's worth pointing out that I've just passed the 10-year mark of using this dependable recipe, which I found in an issue of Cook's Illustrated. I first used it when making Meal No. 71. Also, I was sort of surprised to look back at the blog and see that it's been nearly a year since I made this Roediger House favorite that's always so good. I guess I've been making other versions of barbecue, or sometimes sheet pan sweet pork nachos...and a couple of times I've used pork shoulders to make carne adovada.



"Indoor Pulled Pork," by Bryan Roof. In Cook's Illustrated, January & February 2010 (No. 102), p. 6-7.

Friday, April 3, 2020

Meal No. 2558: Grilled Filet Mignon with Sauce Poivrade alla Port


While I definitely enjoy my work and feel lucky that I get to do educational consulting full time, I confess to a bit of "school's out for the summer" syndrome when I wrapped up my online session with the current cohort of aspiring administrators through High Point University on Wednesday of the previous week. The sun had come out and temps were warming up a bit after a brief coldsnap and I'm looking forward to a multi-month break before I'm back on the job. I cranked up the music in the kitchen and prepped a veritable feast of some of my favorite tastes and flavors. At dinnertime, I served up grilled beef filet mignon, topped with amazing sautéed mushrooms and sauce poivrade alla port, together with roasted garlic-parmesan asparagus and red-skin mashed potatoes (that were also quite spot on!). It was overeating with zero remorse.




"Sauce Poivrade alla Marsala or Madeira," from MoreThanGourmet.com.

Thursday, April 2, 2020

Meal No. 2557: Lamb Köfte-Style Quesadillas with Yogurt Tahini Sauce


With a chill rain starting up and continuing all night long on Tuesday a week ago, my late afternoon dinner plan became the warm spiciness of Köfte-inspired lamb quesadillas, with sautéed peppers and onions, goat cheese crumbles, mozzarella cheese, and a lemon tahini yogurt sauce. I was full after three of my four triangles, but what's not to love about having some leftovers for later in the week? Plus: I had to save room for yet another one of those amazing apple crisp cheesecake bars, didn't I?



Inspired by "Lamb Köfte with Yogurt Sauce and Muhammara," from Bon Appétit, January 2010. [clipping]

Preparation and cooking based on "Quesadillas for a Crowd," by Morgan Bolling. In Cook's Country, August/September 2015, p. 18.

Wednesday, April 1, 2020

Apple Crisp Cheesecake Bars

When Amy and Gern were here Sunday a week ago for a low-key supper together, I was hyped to try a new recipe that I'd come across to serve for our dessert. Unfortunately, I was sloppy in allowing for the necessary cool-down and chilling time that would have been called for, but I served it up nonetheless...and we were all much happier for it! There was enough to share with them and with Mookie and Kristen, which left still plenty that sat around for a few days, begging to be indulged in, a temptation that it was impossible to resist. Behold: apple crisp cheesecake bars...a multi-bowl preparation extravaganza while putting together, but with a marvelously unique result that pleased its receivers. They were pretty incredible, and that is certainly no April Fool's joke!


"Apple Crisp Cheesecake Bars," from Meghan McGarry of ButtercreamBlondie.com. [Published 03 October 2014]

Tuesday, March 31, 2020

Meal No. 2556: Breakfast Casserole for Dinner


Prior to the implementation of stay-at-home orders in the last few days, many of us had already greatly curtailed our activity and interactions with others. Sunday a week ago offered a tiny interruption in the voluntary sequestration and confinement of the current Coronavirus crisis: Amy and Gern came over for dinner and to hang out a bit. They both are fans of breakfast for dinner, and that helped in making the menu choices. On our plates: savory breakfast pudding casserole, fresh fruit, and homemade creamy grits. I had promised them extra care in food handling and counter-wiping and such. Normally, we serve buffet-style, for instance. But that night I donned plastic gloves and served all the plates.

We were pretty stuffed by the time it was done, but we also were able to tackle the new dessert I tried out that night (check back for tomorrow's blog post on that special treat).



"Savory Bread Pudding," from King Arthur Flour. [recipe clipping]

Guidance for making the creamy grits: Luquire Family Stone Ground Grits, milled in Greenwood, SC.

Monday, March 30, 2020

Meal No. 2555: Grilled Pork Kebabs with Barbecue Glaze


A week ago Saturday was the second of two gorgeous days while we all underwent another day of pseudo-quarantine (prior to the official closures and stay-at-home orders), while the Coronavirus pandemic was spreading menacingly. The forecast called for late afternoon storms that never materialized, and before the shifted winds brought back cooler temps as might befit March, I enjoyed the chance to grill pork kebabs with a zesty barbecue glaze. To go with it, I added buttered corn and some easy stovetop stuffing, all for a filling and delicious dinner.



"Grilled Pork Kebabs with Barbecue Glaze," an online extra from Cook's Illustrated and based on "The Best Way to Grill Pork Tenderloin," Issue No. 134, May & June 2015, p. 6.

Sunday, March 29, 2020

Meal No. 2554: Fried Chicken Nuggets on Blue Cheese Salad


Friday night before last, with a baggie of leftover homemade fried chicken nuggets in the fridge, I whipped up a fresh batch of Chart House blue cheese dressing, ladled it onto power greens, and heated those nuggets just enough to bring 'em back to life. It made for a fine supper, even though the fried morsels and gobs of blue cheese dressing kept it from being a particularly healthy choice.



Adapted from "Chart House Blue Cheese Dressing," by Carl of the 2 Keto Dudes blog. [Published 08 November 2016]

Saturday, March 28, 2020

Deep Dish Buttermilk Chess Pie


Now that the sequestration has begun while we wait and watch what happens with the Coronavirus/COVID-19 pandemic, the Roediger House is not going to be hosting dinners. But I still hope to carefully create some shareable foodstuffs for friends and neighbors. We're all just hunkered down, trying to pay attention to the latest news while also trying to find other things to turn our minds to. The Wednesday night before last, my distraction ended up being a new recipe for buttermilk chess pie. My experience of it required a much longer baking time than the recipe called for. I let it set up overnight so's we could give it a sample the following day.


My verdict? Pretty meh. I've definitely got better recipes for chess pie so this one heads to the rubbish bin.

[EDITOR's NOTE: If you thought you'd already seen this blog post, it's because I had it scheduled and published yesterday and then I shifted it over a day to accommodate a blog entry regarding the COVID-19 coronavirus pandemic.]



"Deep Dish Buttermilk Chess Pie," from Rose Daly on JustaPinch.com.

Friday, March 27, 2020

The Coronavirus COVID-19 Pandemic


A bad moon has indeed risen over our fair city, and across the land, and around the world. What initially seemed like a slow build has accelerated over the last two weeks into a surreal and unprecedented new reality: the highly-infectious rapidly-spreading coronavirus is shutting down nearly all activity. As of 5:00 pm on this gorgeous Friday afternoon, the City of Winston-Salem and all of Forsyth County will begin a Stay-at-Home order that restricts all of us to remain in our residences except for a limited set of essential needs, such as going to the grocery or pharmacy. All other activity must cease. No gathering with friends. No dashing about. No groups or meetings.


Stay at home.


The few days of work I still had on my spring calendar were already canceled, because schools in North Carolina were ordered to close and to begin using virtual learning for all their students. Nonetheless, I did still get to have an online session with the current cohort of aspiring administrators at High Point University on Wednesday...which is quite a shift from how I am accustomed to presenting.

I've made my grocery and Costco runs and did suffer some hoarding seduction...


...even though we can still venture out to get groceries and such. But so much has been cleared out of store shelves that one can't help but feel like you might be caught short if you don't overdo the planning ahead. Plus: y'all know I like to bake.


This stay-at-home order is likely to last several weeks, if not more. That's a lot of time, so this morning I got to thinking about whether I can exploit this dire situation into something productive and positive. I've always got long to-do lists and things that I wish I would work on  or try to accomplish, or lots of various recipes I want to try.


So I typed up three different kinds of tasks: (1) really enjoyable/relaxing endeavors (reading, watching a movie, trying out a new recipe); (2) some outside tasks around the yard if the weather is cooperating; (3) and a much longer list of professional and home chores/tasks/obligations that I just keep putting off. With a color-coding scheme to keep them somewhat distinct, I printed them all and cut them up (see the photo above) to put into a task bowl (as shown below).


Some tasks are certainly worth repeating, like making a batch of cookies or reading for pleasure or watching a movie....so those slips are printed larger and in red and will get tossed back into the bowl to possibly be chosen again. I figure I will devote a minimum of an hour a day (or maybe I'll do one in the morning and one in the afternoon?) on any given task I draw out. Some will be easy and quick and I'll have the satisfaction of marking them off the list. Others will be more consuming but I'll try to make myself stick with them for that minimum amount of time. They are all mixed together, but I did want the option to ignore, for instance, a bright green slip if the weather is bad, since those are the outdoor projects.

Thursday, March 26, 2020

Meal No. 2553: Fried Chicken Nugget Dinner

It's pretty rare these days that I'll make fried foods, but I busted out of that prohibition last Thursday night so that I could make some delicious all-breast-meat buttermilk-brined fried chicken nuggets, deeply seasoned, and then dipped extravagantly (once cooked!) in homemade honey mustard sauce. Alongside were duck-fat-basted baby Yukon Gold potatoes that were roasted with rosemary and garlic, and a nice batch of roasted broccoli florets as well. It messed up my next-morning weigh-in but I have convinced myself they were well worth it.


Fried Chicken Nuggets based on:

"5 Minute Honey Mustard Sauce," by Lindsay Ostrom of PinchofYum.com. [Published 22 July 2015]

Wednesday, March 25, 2020

Meal No. 2552: Fluffy Buttermilk Pancakes


It's exceedingly rare for me to make pancakes anymore, even though I have what (for me) is a perfect recipe for them. It was hard to think of anything that sounded better than these last Thursday morning, though, and I reckon the speed with which I wolfed them down is a fair indication of how good they were.



"Best Tips for Making Pancakes: Fluffy Buttermilk Pancakes," by Joanne on the Pioneer Woman website.

Tuesday, March 24, 2020

Meal No. 2551: Roasted Salmon and Asparagus


I'm not sure what we should mark as the official start of the Coronavirus COVID-19 shutdown. Schools were closed at the start of last week and then restaurants and bars were ordered to close up all in-house service beginning last Tuesday. Last Wednesday I made a grocery run and was glad to see partial restocking had occurred...although there was still quite a lot of cleaned-out shelf space thanks to the public's somewhat understandable freak-out. Fortunately, some good slabs of salmon were available and that's what I roasted that Wednesday evening, together with an abundance of garlic-and-parmesan asparagus.

Monday, March 23, 2020

Meal No. 2550: Monie's Pasta Carbonara


Back when I was a middle school teacher, I was fortunate to connect with one of the families in Raleigh in such a great way that it's a friendship that still endures a quarter of a century later. The Lawrences are dear and wonderful people and I still get to see them from time to time when they pass through Winston-Salem. But I also get to think about them when I bring out the recipe I got from Monie, a simple take on carbonara that is always delicious and is also pretty easy to whip up. I hadn't made it in quite a while...in fact, it was one of the last meals I made before undertaking a serious weight-loss effort and this is the first time I've brought it back in almost two years!



"Pasta Carbonara," a recipe shared by Monie Lawrence of Raleigh, NC.

Sunday, March 22, 2020

Butterscotch Budino with Coffee Caramel


The crew that gathered back on Friday March 13th journeyed up to the third floor to watch the marvelous Midsommar movie after dinner. That's what made the dessert choice somewhat ideal that night: butterscotch budino puddings with a layer of coffee caramel and fresh-made whipped cream to top it off. I clearly didn't let the butterscotch pudding layer set up well enough before topping with the caramel but the flavors were all pretty awesome.




"Butterscotch Budino with Caramel Sauce," by Frank Bruni of New York Times Cooking; adapted from Dahlia Narvaez of Pizzeria Mozza, Los Angeles.

Coffee Caramel adapted from "Oatmeal Chocolate Chunk Salted Coffee Caramel Apple Skillet Cookie," by Tieghan Girard of the Half-Baked Harvest blog. [Published 29 October 2013]

Saturday, March 21, 2020

Meal No. 2549: Pan-Seared Pork Medallions in a Ginger-Shiitake-Soy Cream Sauce

It was Amy Fernandez's birthday the week before last, and on that Friday night it was a celebration dinner for seven of us with a menu of her choosing: pan-seared pork tenderloin medallions in a ginger-shiitake-soy cream sauce; green bean casserole; and company mashed potatoes. The cream sauce was way too salty but all the plates were clean when the dishes were gathered up afterwards!


Based on "Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," from The Bon Appétit Cookbook by Barbara Fairchild, 2006, p. 398-399.

"Layered Green Bean Casserole" and "Company Mashed Potatoes," Jones Family favorites.

Friday, March 20, 2020

Meal No. 2548: Pan-Seared Chicken Thighs with Roasted Garlic Wine Sauce


I'm not quite sure what all got into me when it came time to make dinner back on Tuesday the 10th, but I sure took on a much larger production than is customary on a weeknight. It's the spring break visit of a friend and colleague who teaches up in Lynchburg, so perhaps I was inspired to cater to the guest of the house. Supper turned out rather decent, fortunately, in spite of all the mess and extra pans. On our plates: pan-seared chicken thighs with shallots, all covered in a roasted garlic wine sauce. I also tried out a new recipe for crispy roasted potatoes, that involved infusing duck fat with garlic and rosemary before tossing par-boiled potato cubes in it and roasting for a while on a sheet pan. After all that, I took the simple route for something green and heated up a couple of cans of garden peas. We all ate our fill, though, from this fine meal.



"Pan-Seared Chicken Thighs with Shallots in Roasted Garlic Wine Sauce," from Amie, the Day-Dreaming Optimist. Her blog is called A Meaning of An Optimist.

"Super Crispy Roasted Potatoes," from Christin Mahrlig of SpicySouthernKitchen.com. [Published 16 September 2014]