Donna Walsifer
relaxing January
I can’t believe that January is already half over. I’ve been savoring the relaxed pace with our CSA box and holiday baking behind me. There are still some anise seed biscotti left that we are slowly nibbling away at.
After the Christmas holiday, my daughter asked me to pick up a canister of Williams-Sonoma Classic Hot Chocolate. The original retail price was $28.95 for 10.5 ounces that makes approximately 8 cups of hot chocolate. The classic hot chocolate was literally shaved chocolate in a can. However, though the price was reduced, it was still quite expensive. I did a little digging and found a recipe by Melissa Clark on the app NYT Cooking. For Ms. Clark’s recipe you’ll need confectioners’ sugar, unsweetened cocoa powder (you can use either natural cocoa for a more complex flavor or Dutch process for a deeper and rich color), chopped bittersweet chocolate (62 to 72% cacao), chopped milk chocolate (can use vegan chocolate), vanilla bean paste and a pinch of sea salt.
After the Christmas holiday, my daughter asked me to pick up a canister of Williams-Sonoma Classic Hot Chocolate. The original retail price was $28.95 for 10.5 ounces that makes approximately 8 cups of hot chocolate. The classic hot chocolate was literally shaved chocolate in a can. However, though the price was reduced, it was still quite expensive. I did a little digging and found a recipe by Melissa Clark on the app NYT Cooking. For Ms. Clark’s recipe you’ll need confectioners’ sugar, unsweetened cocoa powder (you can use either natural cocoa for a more complex flavor or Dutch process for a deeper and rich color), chopped bittersweet chocolate (62 to 72% cacao), chopped milk chocolate (can use vegan chocolate), vanilla bean paste and a pinch of sea salt.
The dry ingredients, both types of chopped chocolate and vanilla bean paste are placed in a food processor and pulverized to a coarse powder. I placed the mix in a mason jar and delivered to my daughter. The recipe makes 4 servings. My daughter used 2 tablespoons of mix to 8 ounces of milk. My five-year-old granddaughter said the hot chocolate was very good. At the time, I didn’t have vanilla bean paste, however, during the holidays, my local Costco had a jar of Nielsen-Massey Vanilla Bean Paste for $20, which I immediately bought to have on hand; now I’ll have to make a batch for myself.
I recently picked up a family pack of pork tenderloins at my local Wegmans for $2.99/lb. I gave my husband two options of preparation and he chose Ree Drummond’s recipe for Grill Pork Tenderloin with Baby Bok Choy, which we hadn't had in awhile; he chose the latter.
For the recipe you’ll need mirin, low-sodium soy sauce, rice wine vinegar, light brown sugar, sesame oil, scallions, vegetable oil, fresh garlic cloves, fresh ginger, baby bok choy and kosher salt.
A marinade for the pork is made with the mirin, soy sauce, rice wine vinegar, brown sugar, sesame oil, scallions, vegetable oil, thinly sliced garlic and thinly sliced ginger. The pork marinates for two hours or even overnight.
Although the recipe calls for using a grill pan for cooking, I grilled my pork outside on the grill. The pork was cooked to 145° then allowed to rest before slicing. The marinade was transferred to a saucepan and boiled over high heat until slightly reduced. The baby bok choy is cleaned and cut in half. While the meat rests, in a large skillet vegetable oil is added and the garlic and ginger are sautéed until fragrant. The bok choy is added to the pan, cut side down, along with some water, covered and steamed to cook until tender.
To serve, the pork was sliced and served with the bok choy and both drizzled with the marinade. What a scrumptious meal. The combination of flavors for the marinade added a depth of flavor to the meat. Ever since being introduced to bok choy in our CSA, we love it as a side dish with our meal. The recipe is very easy to make as the heavy lifting of flavor is done with the marinade. This was delicious and easy meal to prepare.
I recently picked up a family pack of pork tenderloins at my local Wegmans for $2.99/lb. I gave my husband two options of preparation and he chose Ree Drummond’s recipe for Grill Pork Tenderloin with Baby Bok Choy, which we hadn't had in awhile; he chose the latter.
For the recipe you’ll need mirin, low-sodium soy sauce, rice wine vinegar, light brown sugar, sesame oil, scallions, vegetable oil, fresh garlic cloves, fresh ginger, baby bok choy and kosher salt.
A marinade for the pork is made with the mirin, soy sauce, rice wine vinegar, brown sugar, sesame oil, scallions, vegetable oil, thinly sliced garlic and thinly sliced ginger. The pork marinates for two hours or even overnight.
Although the recipe calls for using a grill pan for cooking, I grilled my pork outside on the grill. The pork was cooked to 145° then allowed to rest before slicing. The marinade was transferred to a saucepan and boiled over high heat until slightly reduced. The baby bok choy is cleaned and cut in half. While the meat rests, in a large skillet vegetable oil is added and the garlic and ginger are sautéed until fragrant. The bok choy is added to the pan, cut side down, along with some water, covered and steamed to cook until tender.
To serve, the pork was sliced and served with the bok choy and both drizzled with the marinade. What a scrumptious meal. The combination of flavors for the marinade added a depth of flavor to the meat. Ever since being introduced to bok choy in our CSA, we love it as a side dish with our meal. The recipe is very easy to make as the heavy lifting of flavor is done with the marinade. This was delicious and easy meal to prepare.
Hot Chocolate Mix
“4 Homemade Food gifts They’ll Love (and So Will Your Wallet)
By Melissa Clark
The New York Times, November 22, 2022
Total Time: 10 minutes
Yield: 4 servings
Ingredients
⅓ cup/35 grams confectioners’ sugar
¼ cup/30 grams unsweetened cocoa powder, either natural or Dutch-process (see Tip)
¼ cup/40 grams chopped bittersweet chocolate (preferably 62 to 72 percent cacao)
¼ cup/40 grams chopped milk chocolate or vegan milk chocolate
1 teaspoon vanilla bean paste (optional)
Pinch of fine sea salt
Mini marshmallows
Preparation
“4 Homemade Food gifts They’ll Love (and So Will Your Wallet)
By Melissa Clark
The New York Times, November 22, 2022
Total Time: 10 minutes
Yield: 4 servings
Ingredients
⅓ cup/35 grams confectioners’ sugar
¼ cup/30 grams unsweetened cocoa powder, either natural or Dutch-process (see Tip)
¼ cup/40 grams chopped bittersweet chocolate (preferably 62 to 72 percent cacao)
¼ cup/40 grams chopped milk chocolate or vegan milk chocolate
1 teaspoon vanilla bean paste (optional)
Pinch of fine sea salt
Mini marshmallows
Preparation
- In a blender or food processor, combine sugar, cocoa powder, both chocolates, vanilla paste (if using) and salt. Pulse to pulverize into a coarse powder. Transfer to an airtight jar. Package marshmallows in another airtight jar.
- To prepare: Fill a small pot with 4 cups whole milk or your favorite alternative milk (almond, oat, rice, coconut, etc.), and bring to a simmer. Whisk in cocoa mixture until very smooth. Serve topped with whipped cream or marshmallows.