Simple...and ok. I don't really have much else to say about it.
Pork and Elk Mini Burgers
I had a bit of pork left over from a previous recipe and some elk in the freezer...so blam! I wanted the flavors of the elk to be in front, so I didn't mix it up with a bunch of other thing, it was just elk. It tasted pretty good.
I sliced off a couple of pieces of Eden Farms pork loin and then breaded and fried the pork as the recipe called for. Though I did find out that I really need a candy thermometer or oil one or whatever, because I had to use my instant read thermometer to find out what the temp of the oil is. I don't think that is the best thing for it. Anyways, it turned out pretty good, though I don't know if the oil was quite high enough. But they still made for good sandwiches. As one that rarely uses that much oil to fry things, I was in a bit of a quandary as what I should do with the remaining oil. I ended up pouring it into an apple juice container and tossing it. Seems pretty wasteful though.
Greek-Style Penne with Lamb, Parsnips, Tomatoes, and Cinnamon (p68 Bon Appétit November 2009)
I think we both really liked this. Plus this being, I think, the first time I've used parsnips, it tasted very good. Plus the smell of the parsnips sautéing in the pan was really truly glorious.
Roast Pork Loin in Horseradish Crust
I should've trimmed more fat of the pork loin. I also should've brined the pork loin. I have to remember that the pork that I buy from Eden Farms is not like the pork that you get in the store and needs to be treated with a bit more care. But over all this was pretty good, though I did adjust the temp at cooking for the point of getting potatoes in the oven at the same time. But it turned out pretty good. there's a lot left over though.
Cassoulet (p19 Cook's Illustrated November/December 2009)
I had forgotten about Shannon's work's Christmas Party, so, I'll be making this today.