10 January 2016
"Traditional French Cassoulet"
Recipe from Serious Eats.
Looking back, this is the fourth cassoulet recipe that I've tried. I can's say that any would be a favorite, partly because I can't remember the various versions very well and it has been some time since I used the America's Test Kitchen recipe that introduced me to this dish.
This was a good hearty fare perfect for a winter meal. In addition to the main component, the beans, it includes chicken and garlic sausage. The amount of work was reasonable. Great northern beans were substituted for cannellini beans because that's what they had at the supermarket. The dish was too salty, even for me and certainly for Diane. If I make it again I should not include salt in the soaking liquid for the dried beans or the salt pork should be soaked before it is cooked to reduce its salt content.
17 January 2016
"Broiled Pork Tenderloin for Two"
Recipe from Cook's Illustrated, September & October 2014.
Served with "Sun-dried tomato and basil salsa for two" (recipe), from the same edition of the magazine.
This was a quick meal to prepare, taking under an hour with rice pilaf requiring the most work to prepare. The tenderloin is tied, seasoned with a mixture of salt, pepper, baking soda, and oil, then broiled. It is placed in a disposable aluminum pan for broiling with the test kitchen found leads to more even broiling, a challenge for broiler recipes because broilers vary so much.
The meat was good if not great. I thought it was a little bland but that the salsa provided enough extra flavor to make up for the relatively bland protein. Diane wasn't fond of the salsa but liked the pork. There are several other sauce recipes accompanying the pork tenderloin recipe that could be used if we have this again.