Hot Pot “Twas the night before Christmas and, all through the house, not a creature was stirring, not even a mouse.” Yeah well, come morning, the lady of the house wasn’t wearing a kerchief. I sure as heck wasn’t wearing a cap. Instead, I was chasing around the kitchen with a chef’s knife and multiple plates layered with plastic wrap and thinly cut meat. My better half and I had decided to organize a Chinese fondu (aka Hot Pot) for Christmas dinner. On the menu: pork tenderloin (sliced) beef (sliced) chicken breast (sliced) stewed beef... | Continue reading article
Bicotti Well, another holiday season came and went. As with the past 3 years, the office Christmas party season saw me bake biscotti for my fellow unsuspecting cube dwellers. This year’s tweak: I honey roasted the almonds and substituted the vanilla extract with Grand Marnier. I figured the boost of orange would set off the sweetened almonds. Happily the small amount of added alcohol didn’t wreak havoc with the acid/base balance of the recipe.
Rested Roast Shortly before Christmas, a wonderful person furnished me with packaged and purchased lard-based pastry from a supermarket. With several cuts of pork in the freezer, including several tenderloins, my first instinct was to try my hand at pork wellington. However, when push came to shove, I found myself facing a lack of time, so I purchased a nice pork loin and proceeded to roast it. The recipe follows: