I try to only make one new dish as a guideline for cooking for our Saturday night get-togethers. It doesn’t always work out however if I stick to only one new thing and keep the rest simple (or at least tried and true) then it’s less hectic.
This week I was lured in by a glossy picture of the Parmesan and Herb Potato Stacks in an Instagram post. They went together fairly easily however I came up with several improvements to the recipe.
Triffle with blueberry-banana bread, pound cake, vanilla custard and whipped cream
10 gathered for dinner this week (7 adults; 3 kids).
We needed ~3.5 lbs. of pork loin. Sadly they had 2.5 lb. and 3 lb. available. So I grabbed both. Cooking them at the same time did not work out quite as I expected and I had to finish them in the oven to ensure they reached +145°F.