Happy New Year! I had a restful and relaxing holiday in North Carolina that included playing card games, swimming laps, reading, working on puzzles, exploring some of Durham’s snazzy new bars and restaurants, and cooking up a pretty tasty meal on New Year’s Eve. Kris and I offered to make dinner for my parents that night, based on recipes that we’ve either previously made (him, via a Blue Apron subscription) or helped make (me, via that side job of mine at the cooking school). The results were scrumptious.
Our divide and conquer approach to getting the meal ready worked out perfectly. While I was prepping butternut squash,
Kris was busy making a salsa for the pork entree.
He mixed it up a little bit and made it with pear (last time he made this with mangoes in late summer)!
The cooking school is a good influence on me — I’m not usually disciplined enough to do this, but I created a mis en place of all my components for the butternut squash risotto I was making, and everything felt so much more organized.
As the risotto was nearing completion, Kris put on the pork. After that all we needed was a good bottle of red and a toast to say goodbye to 2014, and then it was time to dig in.
We ended up making enough risotto to feed a small army. The portion viewed here is literally about one-tenth of what was cooked on the stove (and that’s a decently sized plate!).
Once everyone had polished off their dinner, Kris and I got dessert going. 15 minutes later each of us had a chocolate masterpiece awaiting demolition.
That thick sauce admittedly looks a bit like ketchup (or, now that I said it does, that’s all you can see), but it’s a delicious raspberry coulis atop chocolate lava cake. We all licked our plates clean.
(I think my mom enjoyed hers too.) Special thanks to my parents for providing the ingredients, way more counter space than I’m used to, risotto-stirring help, and clean up/dishwashing services. 🙂
That was a fun way to bid adieu to the old year and ring in the new. Here’s to a delicious 2015!