Sunday, December 13, 2015
This smooth thick panna cotta is simple to make. You can make it ahead for a dinner party or special occasion. A small portion is all you need because it is very rich. Kids might want a sweeter version. Serve it with a dollop of sweetened cream and a dab of raspberry preserves for a festive touch.
This is truly a great granola recipe. It's versatile because you can swap out the suggested dried fruits and nuts with whatever you have on hand (maintaining the same proportions) and it will still be yummy. For instance, I like pepitas better than sunflower seeds and sometimes I sub in raisins for the dried cranberries. If you are avoiding dairy, use grapeseed oil in place of the melted butter and skip the milk powder. You can also use some agave nectar or maple syrup in place of half the honey.
I like to eat granola over plain yogurt for breakfast, or anytime as a snack. A clean dry tomato sauce jar filled with crunchy granola makes a great gift!
Tuesday, December 1, 2015
Trying to find the right way to cooking pork chops without ending up with a shoe-leather hardened piece of meat was a quandary. Pork chops tend to be very lean, and thin cuts of pork get tough when fried. This is a better way to deal with a thin chop. Sear the meat in a hot pan, cook on both sides until 90% done, then it rest while making the gravy. Five extra minutes over low heat in the bubbling gravy ensures a fairly juicy entree and some tasty sauce.
I like to serve these with potatoes and green beans.