Pork Loin with Fennel and White Wine Pan Sauce

Well, sort of...the pan sauce part isn't exactly accurate, at least not for the way mine went, as there were no pan juices to do such with.  This was likely due to my pork loin not having a fat cap of any kind.  It was otherwise quite delicious, would give 9.5/10. Not a full 10 because it requires rendered duck fat and wasn't mind-blowing level (I don't mind making the effort if it ends up merited).  I would still make it again, though.  Cooking times were exactly as in recipe.

Link to original recipe: https://www.morethangourmet.com/blogs/more-than-gourmet-recipes/roast-pork-loin-with-fennel-and-white-wine-pan-sauce

Recipe below contains my modifications.

Ingredients:

1 large red onion, peeled and sliced

3 medium fennel bulbs, cored and sliced

2 T. rendered duck fat (can sub olive oil), divided

2 tsp. dried thyme, divided

salt

coarse ground black pepper

1 center cut, boneless pork loin (around 4 lb.), with a thin layer of fat left ON

1/2 c. dry white wine (I used Barefoot Sauvignon Blanc)

2 medium shallots, minced

2 c. homemade chicken stock

1/4 c. heavy cream

Directions:

1. Heat oven to 450°F. In a shallow roasting pan, toss together the onion, fennel, 1 T. of the duck fat, and 1 tsp. of the thyme. Season with salt and pepper, to taste. (I opted to toss in a bowl, then spread in the pan (easier!))

2. Pat the pork dry, then brush it with the remaining 1 T. duck fat. Sprinkle the remaining 1 tsp. thyme over the pork, then season with salt and pepper (to taste).

3. Position the pork, fat side up, atop the fennel-onion mixture. Roast in center of oven for 15 min.

4. Reduce the heat to 300°F. Continue roasting the pork until internal temp reaches 145-150°F (around 1 hour).

5. Remove roast from oven, transfer to cutting board. Cover the pork loosely with foil and let rest. Transfer the fennel/onion mixture to a warm platter.

6. For the sauce-- Pour off most of the fat from the pan (if you have any). Place the pan over medium heat on stovetop. Add the shallots and wine, and bring to a boil. Stir, scraping up any browned bits into the sauce. (I opted to just do this in a saucepan, as I did not have much on the roasting pan to work with).

7. Add the chicken stock, return to a boil, then cook until reduced by half (less than 1 1/4 c.). Whisk in the cream, then season with salt and pepper.

8. Slice the pork, serve with a side of the fennel/onion mixture, all topped with the sauce. Enjoy!

Chewy Chocolate Chip Bars

Mmm these are quite tasty indeed, 9.5/10, would make again for sure.  Mods: used parchment instead of foil to line pan (just a bit annoying when you go to press it into the pan) and had to bake longer--closer to 35 min, but this may be my oven being funny (it goes through phases of random inaccuracy, it seems). I also seem to have failed to get a pic after cutting it, so I'll have to add that next time I make it.

Link to original recipe: https://www.melskitchencafe.com/thick-and-chewy-chocolate-chip-bars/

Recipe below contains my modifications.

Ingredients:

12 T. (1 1/2 sticks) butter, melted and slightly cooled

1/2 tsp. salt

1/2 tsp. baking soda

1 c. light brown sugar (packed)

1/2 c. sugar

1 large egg AND 1 large egg yolk

2 tsp. vanilla extract

2 c. + 2 T. (10 1/2 oz.) all-purpose flour

2 c. semi-sweet chocolate chips

Directions:

1. Heat the oven to 325°F with over rack in lower-middle position. Line a 9 x 13" baking pan with foil (or parchment, which is what I used) with 1" of excess hanging over edges of pan. Spray foil (or parchment) with nonstick cooking spray.

2. In a large bowl, whisk together the melted butter, salt, and baking soda until combined.

3. Stir in the brown sugar and sugar until evenly combined, followed by the egg, egg yolk, and vanilla.

4. Use a wooden spoon or rubber spatula to fold the flour into the wet ingredients. When a few streaks of flour remain, stir in the chocolate chips, only until just combined and streaks have just disappeared (do NOT overmix!)

5. Press the batter evenly into the prepared baking pan and transfer to the oven. Bake for 24-28 min, or until bars are lightly browned at the edges and is starting to pull away from the sides of the pan. 

6. Transfer to a wire rack to cool to room temp. Once cooled, lift bars out using the overhanging foil/parchment, cut into squares and enjoy!

Ultimate Chocolate Mousse

It might break your arm off doing all the folding, but it's so very worth the delicious results! 10/10. Awesome topped with a few raspberries.

Link to original recipe: https://www.foodandwine.com/recipes/ultimate-chocolate-mousse

Recipe below contains my modifications.

Ingredients:

8 oz. semisweet dark chocolate, broken in pieces (I used 2.5 oz of 70% dark Lindt & 5.5 oz. Ghirardelli bittersweet (60% cacao) chips)

6 large eggs, separated

3 T. water

1/4 c. amaretto, until sauce t

2 c. heavy cream

6 T. sugar, divided

Directions:

1. Prepare a double boiler. In the top pan, melt the chocolate, then remove from heat and set aside.

2. Place the egg yolks and water in a heavy saucepan over very low heat. Cook, whisking vigorously and constantly, until yolks begin to foam and thicken (about 6 min).

3. Whisk in the amaretto and continue whisking constantly, until sauce is thick enough to coat the back of a spoon (about 6-8 additional min). 

4. Remove from heat and pour through a fine wire-mesh strainer into a bowl. Discard any solids left in strainer.

5. Fold melted chocolate into the sauce and transfer sauce to a large bowl. Set aside.

6. In a separate bowl, use an electric mixer on high speed to beat cream until just before stiff peaks form (around 2 min). Add 2 T. of the sugar, then beat a little more to obtain stiff peaks.

7. Fold chocolate mixture into the beaten cream.

8. Using a whisk attachment on an electric mixer, whisk/beat the egg whites on high speed until soft peaks start to form (around 1 min.)

9. Beat in the remaining 4 T. of sugar, continuing until still peaks form (2-3 min). Fold whisked whites into chocolate-cream mixture.

10. Spoon mousse into a bowl and chill at least 4 hours (up to 24 hours) before serving and enjoying!

Grilled Russet Potatoes

These are very tasty and easy, albeit you do have to tend them closely on the grill at the end.  Glad I read the comments section on the original post, as it was quite helpful; my version below is how I adapted it based on what I read.

Link to original recipe: https://www.delish.com/cooking/recipe-ideas/a20164811/best-grilled-potatoes-recipe/

Ingredients:

4 Russet potatoes (long/oval shaped are best)

1/2 T. kosher salt

1/2 T. coarse ground black pepper

1/2 T. garlic powder

~2-3 T. olive oil

~1 tsp. each chopped fresh rosemary and thyme

Directions:

1. Prepare your grill (if you have a gas one, use medium-high heat; I have charcoal, so no 'setting').

2. Meanwhile, bring a large pot (about half full) of salted water to boil.  Peel potatoes and cut into 6 long wedges each, then add to the boiling water.  Boil for 5 minutes, then drain.

3. In a large bowl, combine salt, pepper, and garlic powder.  Stir in the olive oil, then toss potatoes in the mixture. 

4. Arrange potatoes on the grill around the edge (not directly over the coals); reserve the olive oil mixture/set aside.  Cover grill and let cook for a few minutes, then turn and cook a couple more minutes.

5. Move potatoes directly over coals and watch carefully, checking for doneness after a minute or two.  They will be turning golden and have nice grill marks when ready.  Transfer to a plate as they finish.

6. Stir the fresh rosemary and thyme into the reserved olive oil mixture.  Brush potatoes to coat lightly with mixture and enjoy!

Ginger Lemongrass Teriyaki Grilled Chicken

This is superb, particularly the sauce, will make again for sure. 10/10. Worked well on indoor grill pan, and of course is excellent on the outdoor/charcoal grill. You can make it with chicken breast as the original recipe was written; personally, I prefer it with boneless/skinless chicken thighs :)

Link to my YouTube video of preparation: https://youtu.be/1oHDa-nzCd4

Original recipe credit: https://www.thechunkychef.com/ginger-lemongrass-teriyaki-grilled-chicken/

Recipe below contains my modifications.

Ingredients:

1.5 to 2 lbs. boneless/skinless chicken thighs

for the chicken coating/marinade:

1/4 c. sliced green onions (both white and green parts)

1/4 c. sliced lemongrass (tender inner part)

2 T. fresh lime juice

2 T. canola oil

splash of soy sauce

1 T. grated fresh ginger

5 cloves fresh garlic, chopped

for the teriyaki sauce--

1/2 c. soy sauce

1/2 c. brown sugar (packed)

1/4 c. cider vinegar

1 tsp. garlic powder

1/2 tsp. ground ginger

1/2 tsp. salt

1/4 tsp. coarse ground black pepper

1 tsp. sriracha

2 tsp. cornstarch, prepared with a little water to make a slurry

Directions:

1. In a mini food processor (or regular size), add all the chicken coating/marinade ingredients. Blend until a chunky paste forms.

2. Place the chicken thighs in a bowl and pour the paste over them, then using your hands, work to coat the chicken all over with the paste. Set aside.

3. Heat/prepare your grill.

4. While your grill is heating, make the teriyaki sauce: in a small saucepan, add all the teriyaki sauce ingredients. Heat over medium to medium high heat and whisk to combine.

5. Once the sauce begins to boil, lower the heat to keep it at a simmer until it has thickened to desired consistency (I usually go about 3 minutes). Remove from heat. Pour off around half of sauce into a small bowl and reserve the rest.

6. Once the grill is ready, cook thighs 7-10 minutes. Just before turning, brush with about half of the teriyaki sauce in the bowl. After turning, brush the other side with remaining half of the bowl of sauce.

7. Once chicken has cooked all the way through, serve with the reserved teriyaki sauce. Enjoy!

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Browned Butter Chocolate Chip Cookies with Sea Salt

These are outstanding cookies, will be making these again and again for sure! 10+/10! The additional sea salt on top is optional.

Link to my YouTube video of preparation: https://youtu.be/kVJvI23Q-i4

Original recipe credit: https://cookiesandcups.com/salted-brown-butter-chocolate-chip-cookies/

Recipe below contains my modifications.

Ingredients:

1 c. salted butter

1 c. light brown sugar

1/2 c. sugar

2 large eggs

2 tsp. vanilla extract

1 tsp. baking soda

1 tsp. coarse sea salt

300g (2 1/2 c.) all-purpose flour

2 c. (12 oz.) semi-sweet chocolate chips / chunks

Directions:

1. In a medium saucepan over medium heat, melt the butter (do NOT go past medium heat!). Let the butter continue heating until it is boiling. Once it reaches boil, stir constantly until the butter passes the foamy phase and becomes a deeper color (not burned! you should see the browned bits once the foam calms down).

2. Remove the pan from heat and allow to cool for 20 min.

3. Meanwhile, heat the oven to 350°F and line baking sheets with parchment paper.

4. Once the butter has cooled, stir in the brown sugar, regular sugar, eggs, vanilla, baking soda, and sea salt, using a wooden spoon, until all is well combined.

5. Stir in the flour until no more traces/flour streaks remain (this is a bit of arm exercise, you've been warned lol!)

6. Mix in the chocolate chips / chunks.

7. Use a large cookie scoop (3 T. size; or modify like I did in the video) to scoop dough onto the prepared baking sheet, spacing 2" apart. Add a few chocolate chips atop each dough ball if desired.

8. Bake cookies for 10-12 min (I went full 12 min), until edges are starting to turn golden and centers are just set.

9. If desired, right after cookies are out of oven, sprinkle each with a bit of coarse or flaky sea salt. Let cookies cool on baking sheet for 6 min. before transferring to a wire rack to finish cooling. Enjoy!

Balsamic Chicken Drumsticks with Roasted Parmesan Potatoes

So tasty and easy, great for a weeknight meal--10/10! Be sure for the potatoes to line the baking sheet with foil. Also note: the potatoes came off a bit easier once they had cooled a minute or two.

Link to my YouTube video of preparation: https://youtu.be/g4cRB-c8E-I

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/recipes/a50891/balsamic-drumsticks-with-parmesan-potatoes-recipe/

work in progress, hang tight!

• 1/2 c. balsamic vinegar
• 1 c. low-sodium chicken stock
• 1 tbsp. sugar
• kosher salt
• 1 tbsp. extra-virgin olive oil, plus more for drizzling
• 1/2 c. freshly grated Parmesan
• 1 tbsp. minced parsley, plus more for garnish
• 3 russet potatoes, peeled and cut into wedges lengthwise
• 12 chicken drumsticks
• Freshly ground black pepper

1. In a small saucepan combine balsamic vinegar, chicken stock, sugar and 1/2 teaspoon salt. Bring to a boil and simmer on low until reduced by half, 15 to 20 minutes.
2. Step 2Meanwhile, position 2 racks evenly spaced in the oven and preheat oven to 425°.
3. Step 3In a large bowl combine 1 tablespoon oil, Parmesan and parsley; toss together with potatoes. Spread on rimmed sheet pan, then place on bottom rack and bake for 30 minutes.
4. Step 4Dry drumsticks well with paper-towels to ensure crispiness. Place chicken on rimmed sheet pan lined with parchment paper. Drizzle with olive oil and season with salt and pepper on all sides. Spread chicken in an even layer, then place on top rack and bake for 30 minutes. Change oven to broiler setting. Broil until chicken is golden, about 5 minutes.
5. Step 5Remove chicken from oven and let rest. Move sheet pan with potatoes to top rack and broil until crispy and golden, about 5 minutes. Serve chicken and potatoes with warmed sticky balsamic sauce and garnish with parsley.