Sous Vide Pork Chops with Split Pea Soup

Now that I think about it, tonight’s meal counts for not two new recipes, but three:

  1. Ham Stock
  2. Split Pea Soup
  3. Sous Vide Pork Chops

I made the ham stock last weekend from the leftover ham bone from Christmas. It was then that I realized that an actual stock pot may be in my future, as my Dutch oven was not quite up to the task, volumetrically speaking.

Today, I used the ham stock in the split pea soup.  (more…)

Inheriting Cast Iron

When my father-in-law passed away unexpectedly five years ago, one of the things we inherited from the estate was my late mother-in-law’s set of cast iron cookware: two small 8″ and 9″ skillets, one large 12″ skillet, and a dutch oven (wire handle, no lid). They had clearly not been used in some time, and each had varying degrees of rust and general grime collected on them.

I was afraid to clean and reseason them for the longest time, mainly because my one experience with seasoning cast iron involved a friend from college smoking up her apartment by using an excessive amount of shortening while seasoning her own cast iron. I also didn’t want to ruin them by doing it wrong.

As it turns out, it’s really hard to ruin cast iron cookware.


50 Recipes in 2017

In addition to posting daily to my blog, I also resolve to make 50 new-to-me recipes in 2017. This shouldn’t be too tough, honestly, because my husband bought me an Anova sous-vide appliance for Christmas.

Chicken breasts cooking sous vide

This week’s recipe — more research and cobbling-together of ideas than an actual recipe, really — was sous vide chicken breast with balsamic reduction.