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Monthly Archives: January 2012

(pork) chop shop

January 6, 2012
somethin' on the side, the main event
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One of my favorite things about spending time with my parents and brother is all the incredible food we prepare together. This past Christmas vacation, I was assigned a night to make dinner, and this is what I created:

Whether it was my mom who was quick to clean a bowl or stir the red cabbage; my dad who poured the cocktails (my mom warned, “Watch how much you’re drinking–I don’t want drunk pork chops!”); or my brother who is always armed with a joke, I kept great company in the kitchen. And that truly is what I enjoy most about cooking.

The pork chop was simply seasoned with S & P, seared and then finished in a 400-degree Fahrenheit oven. Deglazed the pan with white wine, and after that reduced I poured in chicken stock. Once the liquid evaporated by half, I stirred in some heavy cream and mustard.

As for the mashed potatoes, I did the same old thing I usually do.

The red cabbage? Well that’s a breeze. But I’m gonna save that for another post. Keep ya coming back for more (either that or you’ll be so annoyed with me, you’ll boycott EIYU all together. Please don’t).

Now stop reading about my family and my meals–grab someone you love (gently, of course) and make something delicious.

the best salad of 2012

January 2, 2012
the underwear diet
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I know, I know. It’s only day two of the new year and I’m already talking up a big game. But, come on–wouldn’t you if you made something that looks like this?:

I spent the first day of the new year testing this recipe for a menu project for school, and what I came up with is something that is so tasty and healthy, it’ll make you want to strut around in your underwear. Kale and sweet potatoes with feta and pomegranate is a refreshing salad that plays on all of the senses.

I’m sparing you the details of the tested recipe because that’s not what this blog is about. Take the idea of this salad and make it your own. Use this as a guideline:

Peel and dice sweet potatoes. Toss with oil, S & P and roast in a 400-degree oven until tender, about 25 minutes. While that’s working, blanch or steam chopped kale.

Make the vinaigrette by marinating thinly sliced leeks in fresh lime juice, brown sugar, S & P. After about 20 minutes, whisk in oil (I used a combination of canola and extra-virgin olive oils).

Combine the potatoes, kale and vinaigrette. Top with crumbled feta cheese and pomegranate seeds.

This salad will work as a side dish, or you can enjoy on its own as a super-light entree. It’s a new year, and we’re all trying to be a bit healthier; this is a great way to do it.