Food Times (Patreon)

I got back in the kitchen last night to make what felt like the first proper meal of the new year. I got hit with a bit of the New Year’s Blues and, while I was still cooking, it was fairly easy one bowl stuff. Stir frys, pasta, salads, and that kind of thing. A friend had mentioned pork loin recently and it stuck in my head, so that’s what I decided on.

I cooked the loin in a sous vide bath up to 138 for three hours. I used a dry rub that Vani received from one of her customers. I believe it was called Cowboy Kent’s Original Cowboy Seasoning or something like that. I think he has a YouTube channel? It wasn’t bad. Citrusy and pepper forward, but not as tangy a lemon pepper. It could use a kick. A little more cayenne would go a long way. I seared it in a cast iron skillet to finish.

For sides I made broccoli with Hollandaise sauce and crispy smashed potatoes. The broccoli was steamed and the Hollandaise was specifically a Knorr powdered mix. That’s how my dad made it and it’s a specific taste that I was chasing. The potatoes started as gold baby potatoes that I boiled with thyme and rosemary until soft. After letting them cool slightly I smashed each one with a fork and placed it on a sheet tray with parchment. I brushed them all with a mixture of butter and olive oil, then salt and pepper. Baked until super crispy. They came out great, but would benefit from a time/temperature adjustment.

It was nice to have a meal that was three separate things, on a plate, made for a dinner table. It feels like I’m getting back into the swing of things. 

-Ian