So, you may have noticed that I've had a bit of a break in posting recipes. I've been in Orlando for the past week at a conference (and going out to Downtown Disney every evening and even *gasp* an evening of karaoke), and have just been completely unmotivated to cook. So, because it had been a while since I'd given you something to read about, I thought I would post a dish I made in early March. I know, I know. Yet another pork loin chop recipe. "Lauren", you must be thinking, "what's with all of the pork dishes?" But, these were so juicy and delicious, I had to share. Besides, the whole concept of Lauren's Kitchen is to keep track of dishes I really, really liked, so these definitely made the cut. Paired with some mashed potatoes with their skin and some chives and a bit of sauteed spinach, this was a great, easy, week-night meal. Assuming you made the pesto beforehand, that is. :)
When I think of comfort food, one thing that instantly comes to mind is Lasagne. My Mother made an amazing Lasagne, and I always cherish my childhood memories surrounding it. My husband and I went to Italy to celebrate our 2nd anniversary, and I have warm memories tied to my first sampling of a lovely Lasagne Bolognese in Rome. I absolutely love Lasagne of all kinds, and there seem to be 11ty different variations on recipes out there. I recently purchased Jamie Oliver’s Food Revolution, and adapted the recipe in the book to fit what I had on hand, as well as to include fresh pasta. I prefer fresh pasta, but if time or material is not on your side, 8 ounces of dried egg lasagne sheets can work just as well. I hope that you do try to make some fresh pasta at some point, though. It’s something just so simple and rewarding, and the difference in quality is shocking.
Firstly, I'll give credit where credit's due, and in this case, inspiration came in the form of an IM conversation with a buddy who lamented the fact that he was working remotely while his coworkers in the office were treated to bacon-nut brownies. Sweet Lord, why haven't I had both bacon and brownie goodness in my mouth . . . in fact, why wasn't there bacon and brownie in my mouth right this second? At that point, it was impossible for me NOT to make brownies with bacon in them, I'm only human. My hands were tied. As coincidence would have it, that very night I watched an episode of one of my favorite cooking shows, Good Eats, dealing with chocolate, in which the host, Alton Brown, divulged his brownie recipe. The pieces were falling into place.