Try it out: Hellofresh 5

Reviewing: Pork cutlets with a cranberry pan sauce and rosemary roasted root vegetables.

1 serving prepared

Here's what you get:

Carrots

Parsnips

Rosemary

Red Onion

Pork cutlets

Cranberry Jam

White wine vinegar

Chicken stock concentrate

Added:

Garlic

Scallion (not pictured)

The roasted veggies:

This is a two-part process, the total cook time will be about 30 minutes. I had the carrots and parsnips prepared ahead of time I just needed to chop up the Rosemary and onion.

*The onion requires you to prep two different ways, one for the veggies and one for the pan sauce.

The protein:

This is pretty straightforward since the pork cutlet isnt very large. It just needs to be cooked on a pan for the allotted time, 6 minutes total. The cutlets were set aside after.

The sauce:

After removing the pork cutlets from your pan you'll start the sauce. As long as you have everything nearby it's pretty easy to put one item in after the other and reduce. My sauce didn't come out bright red as pictured, it's likely due yo my using cast iron instead of nonstick or stainles ssteel.

Extras:

I have tons of garlic to use so I added some to the sauce. Some scallions were added to the final plate for a bit of color. And because, scallions.

The plate:

The flavors of this dish work very well together. The cranberry sauce was not too sweet which I appreciated. It's a recipe I'll be remixing later with a different protein and veggies combination.

Bonus:
Homemade comfort food cream cheese cookies with darkchocolate :)

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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