What we ate January, I

Processed with VSCO with a9 presetMeals hold memories, and I want to remember these especially.

Pork loin + orzo
This brown sugar-rubbed pork loin was a huge hit, and the sauce was amazing. Instead of the orzo with the recipe, I made brown butter parmesan orzo and then served it with green beans in brown butter, as well. (We love butter in this house!) The entire meal was a hit with every single person in this house, and I will definitely be making it again.

Fried rice
With the leftover pork loin, we had this delicious pork fried rice. I discovered at the end that I didn’t actually have soy sauce, so I used Worcestershire sauce so I can’t wait to make it again with soy sauce. Soy sauce or no, the rice was also a favorite of all my buddies and I am inspired to try many different takes on fried rice—it is so quick and easy and a great way to use leftovers!

Chicken “pot pie”
David Lebovitz’s chicken pot parmentier, a French sort of chicken pot pie, is probably my favorite thing I have eaten in a long time. I think homemade stock makes a huge difference, as well as a good chicken. I poached a chicken from our local farmer’s market to cook it and then have stock and used my favorite biscuit recipe on top. This dish has so many layers of flavor from the vegetables to the wine to the fresh herbs.

Baked French Toast
The oat crumble topping on this baked French toast grabbed my attention so I made it when our best friends came to town for a few days. And it was yum. I had to add more liquid, as it seemed like it might be a bit dry as I was putting it in the dish, but I wasn’t too careful when it came to measuring the bread.

Chocolate Chip Cookies
And, of course, the always-popular best chocolate chip cookie I have ever tasted. Make them big, put lots of salt on top, and refrigerate the dough. Then, only make as many as you need for each time you want to eat them so that every night when—in our case—you sit down to watch Duke basketball or The Office, they are warm and fresh and perfect.

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