So Parker’s “fancy” dinner turned out far better than my milk-braised pork.
Not sure what I did wrong with the pork Friday night. The flavor was good — deeply savory with lots of rosemary and sage. But the meat was dry. How did I manage to dry it out when it cooked in a bath of milk and white wine…? But there you have it.
Parker’s fancy dinner, on the other hand, was a brilliant success. For the Caesar salad — which he designated as the starter — we chopped romaine and made April Bloomfield’s astonishingly good recipe for the dressing. Parker was a little reluctant to get his hands dirty, but I assured him it was the best way — and the way April swears by. Tossing the greens with the dressing by using your hands ensures the best coverage.
Then we moved on to the two potato dishes — a basic mashed and a twice-baked. Parker did virtually all of the peeling and chopping and mashing and scooping. And despite my assurances that twice-baked potatoes are delicious with cheese in or on them, he would have none of that. So our twice-baked ended up being more mashed that were broiled in the skins. Still delicious!
For the steak tacos, we marinated flank steak in mirin and soy sauce. He likes his steak sweet and rare, and I assured him it doesn’t get much better for a quick and sweet steak than a mirin bath. A quick sear in a cast-iron skillet followed by a few minutes in the oven was all it took.
For dessert — DIY sundaes complete with three ice creams, homemade whipped cream and about a dozen toppings. And yet he was shockingly restrained as he assembled his. I was less so…
As you can tell from the photo, he was mighty proud of his delicious dinner. And I was pretty proud of him, too. I told him his next “fancy” dinner should be lasagna with homemade noodles.
As for lunch today… It needed to be easy. I’m on the road for a couple days, so I packed today’s and tomorrow’s lunches on Sunday. I needed something that would hold up well, so I went with some more PB&J truffles with sides of fruit and a yogurt.
The truffles were an easy choice because I needed to prep some anyway. If you happen to be in the New York City/New Jersey area — and are bored around 6:45 a.m. tomorrow — you can catch me on CBS showing how to make these truffles. Hope it comes out OK. These truffles are like sausage — good to eat, but not necessarily pretty to watch being made!