Tonight’s dinner: lentil soup and pork medallions with a pan sauce. And it only took me 2.5 hours!
Before you start to question my cooking skills (or ask me if I had some sort of kitchen-on-fire mishap), allow me to explain. The last few weeks have been a merry-go-round of “work work work,” “sick,” “Christmas party!” and “hungover.” Today I started wrapping up a major project, and to celebrate, I came home early (5!) and took it slow in the kitchen. I did a full mise, right down to measuring out spices–I think I used every prep bowl I own. And by “prep bowls” I mean old Chobani yogurt cups, because I am elegant like that. I did all the dishes before the soup even came to a simmer. And then I sat down and ate it–slowly–by candlelight while reading a Bugialli book I bummed off my stepfather forever ago.
Agh, I almost forgot to tell you about the soup! It’s just that every Cook’s Illustrated soup I’ve made has been so good that I bore myself saying it yet again. Here’s what you need to know: it’s every bit as good as you’d imagine it to be. Maybe even more. And that’s saying a lot. The cooksillustrated.com membership I bought has been one of the best kitchen-related investments I’ve ever made.
I’m including a picture of the pan sauce as well, because pan sauces have been the Road Runner to my Wile E. Cayote for some time. So when I actually pull it off, I feel like dancing around the kitchen. Allow me my small victories, please. This was also a CI recipe, or more accurately, two or three CI recipes spliced together. Just know that there were apples and onions, and they made me remember why a pan sauce is worth the all darn trouble anyway.