The peppers roast easily enough with a bit of oil for 40 minutes. Once skinned and sliced, the peppers and their juices are moved to a pan and simmer away for a few minutes. Maybe that concentrates their flavor? No salt, no pepper, nothing. Perfect.
The pork loin cutlets (thin cut) are similarly straightforward, cooked briefly in olive oil, then sprinkled with salt and pepper after they're done. A parsley garlic oil is drizzled on top. A strange step with the oil was that I had to blanch garlic in boiling water, then ice water, three times. Maybe it takes the sting out of the garlic?
Conclusion: Liked it. Especially the peppers. Mmmm.
|My polenta looks like scrambled eggs.|
Conclusion: Love it. Plus, it's Charlie-approved. This was so easy to make, with such great reward, that I know I'll make it over and over again.
We're off to a good start.
Also, I made Raisin Swirl Bread from Baking. I love cinnamon raisin bread, and have been thinking for a while that homemade, it's probably crazy-delicious. I was right. It's a wonderful thing to have control over the cinnamon mixture and the raisins. As far as I'm concerned, a good cinnamon raisin bread can't have too much of either of those things. Mmm. The dough has a nice hint of orange zest. I know I've said I don't like orange flavored baked goods, but this is so slightly orangey that it hardly counts. Dorie suggests an optional pinch of nutmeg. I could have used a bigger pinch.