Sous Vide Carnitas for Tacos (Finish Sunday)
This was a fantastic way to a large amount of wonderful pork for tacos. After shredding the pork, I put it away for a bit, then pulled it out and spread it on a half sheet pan and broiled it, turning the pork from time to time to get it a bit crispy on all sides. It made for a good meal and I will say that I had a taco salad a number of days after, for lunch, which was also nice.
I ended up being in a bit of a rush, trying to make a batch of pumpkin bread and finishing off tacos for dinner. I let the bread batter sit a bit longer then I wanted to since. I don’t think they rose as much as they should have, but the taste was there. I used pie pumpkins, but only got two, as opposed to my normal set of a ton.
Before baking, chocolate chunk pumpkin bread
I put the pork in before the bread to make sure I could serve dinner first.
Harissa Chicken with Leeks, Potatoes, and Yogurt
Added a bit of extra harissa, checked out the leeks and they had dried out a bit too much, so it ended up just being chicken and potatoes. Even so, it was a pretty easy meal.
Pimento Mac And Cheese
It added a whole lot of pimento, which makes sense after you taste it. It wasn’t as creamy as the Cheese Bar version, but it was still quite good. It baked up nice and was good for a couple of days after.
Pimento Mac and Cheese
Stracciatella alla Romana
This, uh…I’m not sure how this was really supposed to be. Maybe it is right that it would be better with homemade stock, but it was kind of vaguely odd with the the egg and cheese blend, basically boiled in stock. Not sure I’ll need to make this again.