We didn't blog the last feast meal. I don't know that I can even remember it. Bah.
Here we go again. Sometimes, there's nothing worse than wanting to connect and finding that you've gotten so far from that place of slowing down and really having a conversation that it takes practice. It does take practice. It's a lot like running, I think. Each fall, I scheme up new ways to stay in shape over the winter. Each winter, I give up and decide that heavy whipping cream is more important than pants that fit. Each spring, I get all excited about running again. I start off running way too quickly, get about 2 blocks into a 3-mile run, and walk. I tell myself that I'll start running at the next landmark, go a couple more blocks, and walk. It goes this way until, finally, I run the whole 3-mile route.
We start with small conversations... and they get longer and longer, and the candles shorter and shorter, and eventually, instead of gulping down the last few sips of wine, I let it sit in the glass until I'm good and ready for dinner to be done. It is the hunger for those nights that keeps me going through all the others. It is the nights that are full of dreaming together, of coming up with our schemes of how we're going to conquer the world, the nights of knowing beyond a shadow of a doubt that - though our team is small - "Team B-R" is pretty kickass.
I haven't eaten pork chops and enjoyed it since I was a kid. A little bit of brine, a few grilled veggies, and a balsamic cream sauce makes pork chops magical.
Oh, and I decided to make homemade butterscotch pudding. I am not at all humble about dessert. I love making it, I love eating it, and I'm good at it. See: previous conversation about running.
Pork Chops
4 pork chops
water to cover
2 small handfuls of salt
3 small handfuls of sugar
1 bay leaf
5-10 peppercorns
Put the pork chops in brine about 2 hours before eating. An hour before eating, pull from the fridge so they come up to room temp (I encourage purchasing meat from a source you trust; meat can be in the "danger zone" (between 40-140 degrees) for 4 hours, and that's the standard for food service for pork from factory farms. 30 minutes before eating, heat up the grill. If you're using charcoal, most of the coals should be white when you put the pork on. Right before you put the meat on the grill, dry it off with a paper towel. This way, the grill won't work to dry off your meat before it starts to cook it. Cook the pork for several minutes (4-7) on each side. When you touch it, it should have very little give to it. You'll want the meat to be medium-well, if not well-done, but not cooked to oblivion.
Sauce
1 clove garlic
3T balsamic vinegar
1/4c. heavy whipping cream
Rosemary
Salt
Pepper
Sautee the garlic in some olive oil. When you start to smell it, pour over the balsamic vinegar. When that is bubbling, add the cream. Add the rosemary, salt, and pepper. Cook, stirring constantly, until the sauce becomes dark dark brown (almost black). If it's the color of chocolate milk, you're not done stirring yet. It will be rich and delicious. Put some on your finger and try it. Just swipe your finger over the surface of the sauce; it won't burn you (and if it does, it won't burn you badly), and it will make you look hardcore. Check the seasonings.
Grilled Vegetables
Use whatever veggies are in season.
Asparagus
Green Garlic
Green Onions
Drizzle a bit of olive oil over the vegetables, followed by salt and pepper. Grill for 5-10 minutes or until done.
Mashed Potatoes
4 potatoes, chopped
As much butter as you dare
Boil the potatoes until they fall apart when you stick a fork in them. Drain them and toss the drained potatoes into a mixing bowl. Mix with as much butter as you can stand (I admire people who use almost equal parts butter and potatoes - no kidding - but I am not yet brave enough to do it), adding salt and pepper (white pepper, if you're feeling fancy) to taste.
Butterscotch Pudding (from With a Measure of Grace)
1/4c butter
3/4c packed brown sugar
1/4t salt
1/2c heavy whipping cream
1 1/2c milk
1 capful vanilla extract (NOT IMITATION - NEVER IMITATION. I feel strongly about this.) You can also use booze... orange liqeur is interesting, as is coffee, etc.
3T cornstarch, dissolved in 3T water
Melt the butter; add brown sugar and salt. Cook until it starts to smell a little burnt, but not a lot burnt. Add the heavy whipping cream. It will spit and yell at you because the cold cream will shock the hot caramel. Stir the caramel until there are no more sugar chunks. Add the milk and vanilla extract. Stir until well mixed. Add the cornstarch and water mixture (stir it to make sure there are no chunks first), and stir until the mixture becomes thick. Transfer into individual bowls and place plastic wrap over the surface. Refridgerate. Serve with whipped cream.
Here we go again. Sometimes, there's nothing worse than wanting to connect and finding that you've gotten so far from that place of slowing down and really having a conversation that it takes practice. It does take practice. It's a lot like running, I think. Each fall, I scheme up new ways to stay in shape over the winter. Each winter, I give up and decide that heavy whipping cream is more important than pants that fit. Each spring, I get all excited about running again. I start off running way too quickly, get about 2 blocks into a 3-mile run, and walk. I tell myself that I'll start running at the next landmark, go a couple more blocks, and walk. It goes this way until, finally, I run the whole 3-mile route.
We start with small conversations... and they get longer and longer, and the candles shorter and shorter, and eventually, instead of gulping down the last few sips of wine, I let it sit in the glass until I'm good and ready for dinner to be done. It is the hunger for those nights that keeps me going through all the others. It is the nights that are full of dreaming together, of coming up with our schemes of how we're going to conquer the world, the nights of knowing beyond a shadow of a doubt that - though our team is small - "Team B-R" is pretty kickass.
I haven't eaten pork chops and enjoyed it since I was a kid. A little bit of brine, a few grilled veggies, and a balsamic cream sauce makes pork chops magical.
Oh, and I decided to make homemade butterscotch pudding. I am not at all humble about dessert. I love making it, I love eating it, and I'm good at it. See: previous conversation about running.
Pork Chops
4 pork chops
water to cover
2 small handfuls of salt
3 small handfuls of sugar
1 bay leaf
5-10 peppercorns
Put the pork chops in brine about 2 hours before eating. An hour before eating, pull from the fridge so they come up to room temp (I encourage purchasing meat from a source you trust; meat can be in the "danger zone" (between 40-140 degrees) for 4 hours, and that's the standard for food service for pork from factory farms. 30 minutes before eating, heat up the grill. If you're using charcoal, most of the coals should be white when you put the pork on. Right before you put the meat on the grill, dry it off with a paper towel. This way, the grill won't work to dry off your meat before it starts to cook it. Cook the pork for several minutes (4-7) on each side. When you touch it, it should have very little give to it. You'll want the meat to be medium-well, if not well-done, but not cooked to oblivion.
Sauce
1 clove garlic
3T balsamic vinegar
1/4c. heavy whipping cream
Rosemary
Salt
Pepper
Sautee the garlic in some olive oil. When you start to smell it, pour over the balsamic vinegar. When that is bubbling, add the cream. Add the rosemary, salt, and pepper. Cook, stirring constantly, until the sauce becomes dark dark brown (almost black). If it's the color of chocolate milk, you're not done stirring yet. It will be rich and delicious. Put some on your finger and try it. Just swipe your finger over the surface of the sauce; it won't burn you (and if it does, it won't burn you badly), and it will make you look hardcore. Check the seasonings.
Grilled Vegetables
Use whatever veggies are in season.
Asparagus
Green Garlic
Green Onions
Drizzle a bit of olive oil over the vegetables, followed by salt and pepper. Grill for 5-10 minutes or until done.
Mashed Potatoes
4 potatoes, chopped
As much butter as you dare
Boil the potatoes until they fall apart when you stick a fork in them. Drain them and toss the drained potatoes into a mixing bowl. Mix with as much butter as you can stand (I admire people who use almost equal parts butter and potatoes - no kidding - but I am not yet brave enough to do it), adding salt and pepper (white pepper, if you're feeling fancy) to taste.
Butterscotch Pudding (from With a Measure of Grace)
1/4c butter
3/4c packed brown sugar
1/4t salt
1/2c heavy whipping cream
1 1/2c milk
1 capful vanilla extract (NOT IMITATION - NEVER IMITATION. I feel strongly about this.) You can also use booze... orange liqeur is interesting, as is coffee, etc.
3T cornstarch, dissolved in 3T water
Melt the butter; add brown sugar and salt. Cook until it starts to smell a little burnt, but not a lot burnt. Add the heavy whipping cream. It will spit and yell at you because the cold cream will shock the hot caramel. Stir the caramel until there are no more sugar chunks. Add the milk and vanilla extract. Stir until well mixed. Add the cornstarch and water mixture (stir it to make sure there are no chunks first), and stir until the mixture becomes thick. Transfer into individual bowls and place plastic wrap over the surface. Refridgerate. Serve with whipped cream.
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