You know those foods that taste so good that you just can’t stop eating them even though they are super rich and they kind of make you feel sick? This is one of those. I was literally moaning in pain as I continued to jam this popcorn into my face. It is so good. It tastes like hot chocolate and popcorn together. It’s salty. It’s sweet. It’s chocolate. It’s really easy to make. It’s much harder to make yourself stop eating. I recommend making this for a party or making a much smaller batch if you plan to split it with a friend on the couch.
Ok, full disclosure… I made a poor choice of cocktail pairing. I had Kahlua and coke with it. Kahlua and coke is good, by the way. It tastes like chocolate coke. What it also is is very rich and sickly sweet. Kinda like the popcorn. Perhaps something more bitter or savory like a stout would be in order. Or, again, learn self-control. …. beer it is.
The first two are a very nifty make-ahead combo. You make a balsamic (side note: am I the only one who thought there was another “L” in that word? As in “balsalmic?” I’m pretty sure I’ve heard people pronouncing it that way. Have I been embarrassing myself? …let’s move on) rosemary vinaigrette and use 2/3 of it to marinate and baste some pork chops and the other 1/3 as a dressing for a salad. I loved the pork chops. My mom is pretty much the master of pork chops, so I let her follow her own lead on how to cook these. I believe she did use the broiler, but all of the times were out the window. You don’t actually taste the vinegar so much as you just taste a nice richness. It’s a good one.
The salad is so good. It has goat cheese AND pecans. Come on. I think you could easily swap something out for the salmon or leave it out entirely. The spinach and tomatoes are very good with the dressing. This is definitely a good “look at me. I’m so fancy” recipe. And it takes 10 minutes. We all need a couple of those recipes.
With some kind of mushy beet and blue cheese risotto.
And the onions? Yeah, about that…They tasted ok. It’s just that they burned so badly that they set off the smoke detector while the baby was sleeping. I don’t know whether I’m relieved or deeply disturbed that he slept through it. I will say that I immediately burst into action. By action I mean swearing like a sailor, flapping a towel at the smoke detector and screeching something to D about opening a window. What do the rest of you do when the smoke detector goes off? And that was at about 15 minutes. These things were allegedly going to roast for 25-30 minutes.
the scene of the crime
Maybe I had too few onions, which left a ton of open space on the sheet for vinegar to pool and start burning. I’ve been through this with Everyday Food before though. There was an infamous incident with some chicken thighs that were basted with marmalade and broiled. Something about sugar and fire. It just wants to burn. D suspects that they have a super intense hood on the range that they use to test all of these recipes. The hood on our range appears to just be a white noise machine. Needless to say, I wouldn’t recommend this recipe. Maybe it’s a good one for a foil-lined grill basket outside? The smoke won’t bother you there.
Welcome to March! …nervous laughter… To make up for my delay in getting to March, I’m going to start my posts for this issue off with an amazing recipe that you’ll want to try as soon as possible. This is a bookmark it, pin it, print it, laminate it, share it, love it recipe. I promise. It’s so good that when faced with the idea of leaving some of it behind for a weekend trip to my parents’ house or bringing it with, we packed it. J ate this stuff like it was his job.
A few notes about the recipe. First, this is one of those times that an oval slow-cooker really comes in handy. When is the other time? Um, the Consumer Reports thing I read about slow-cookers said they are good for giant roasts. I’m not sure I’ve ever made a roast in the slow-cooker that was so big that I couldn’t have gotten away with a round one, but I’ll give it to them. What they should have said in the article was that oval slow-cookers are good for making lasagna. The magazine has a picture of all of these little broken shards of lasagna noodle stacked on top of each other looking haphazard at best. It says “To fit lasagna noodles into a round slow cooker, break of corners as needed.” For an oval slow cooker, that meant busting maybe a couple noodles here and there.
Second, this recipe is bland as written. Even with the Italian sausage. What you see pictured with the lasagna below is the jar of Rachael Ray italian seasoning that I ground very liberaly on to my lasagna. It needed something. If you make this recipe, excuse me, WHEN you make this recipe, add a couple teaspoons or two of Italian seasoning or just a mix of your favorite Italian dried herbs. I’m a fennel seed fanatic myself.
Resisting cheesy Rachael Ray catchphrase caption…
Bon appétit! You know, I don’t feel nearly so bad writing about March when it’s 45 degrees out at the end of May…