We made this brunch meal a few weeks ago and it has stuck with me as one of the most satisfying meals I’ve had in a long time. A salty/sweet glazed pork chop with home fries and a fried egg – the perfect brunch! The pork recipe comes from Serious Eats and we followed it to the letter. So I will give you my home fries recipe, here, and let you follow the Serious Eats link to make the rest. This was just as good as any brunch you might get on Sunday at a nicer restaurant and best of all – it only took about 30 minutes! Serious Eats is one of our favorite sites for recipes. There are certain, very popular sites (don’t want to drop names but it starts with a M and ends with an artha Stewart dot com) that don’t have reliable recipes. You can tell when a recipe has just been thought up but not tested thoroughly. Not so at Serious Eats. You can bet that each recipe has been done a few times and you can rely on the promised outcome!
That’s another thing I love about writing this blog and reading most food blogs – the author is posting things she has literally tried at home! So even if something goes wrong here or there, you can ask questions in the comments and be a part of the unofficial test group in helping to refine the recipe! And I hope you all who read my blog will tell me when you hit road bumps. I’m learning every day how to be better at this craft and it’s not helping me one bit if you stay silent when a recipe goes wrong for you!
Happy cooking and when in doubt, fry up some potatoes…
Seasoned Home Fries
makes two servings (plus 1/2 for the little tater tot at your table)
1 large baking potato
2 tablespoons olive oil
1/2 tsp seasoned salt
1/4 tsp fresh cracked pepper
Scrub the potato and dice evenly into 1/2″ square dice. The more evenly you chop, the more evenly your potatoes will cook! Heat a large saucepan filled with water over high heat till boiling. Drop the potatoes and cook until partially cooked – still a little firm, but getting softer on the outside when pierced with a fork. Remove the potatoes and spread out on a cookie sheet lined with paper towels and pat the potatoes dry.
Heat the olive oil in a non-stick skillet over medium high heat until it shimmers. Season the potatoes with season salt and pepper and toss in the skillet. Let them brown evenly on each side and then remove from heat, adjust seasoning as you wish and serve with pork chops and a fried egg!
I opened up this recipe this week with the intention of pinning it to my Pinterest recipe board. Then I went to my recipe board and discovered that I’d pinned this exact recipe four times over the last 2 years. My subconscious must really want these pancakes. I decided, no more pining for a pin! I made these bad boys this morning for breakfast, right when the clouds rolled in and it started raining. We enjoyed the rest of our coffee on the front porch while watching the rain and I’d be lying if I said it wasn’t the perfect way to spend the morning.
These pancakes are intense, rich, but not too sweet. I accidentally left out the melted butter from the batter (believe me that I would never do that intentionally) and they turned out just fine! Matt had pancake syrup on his and I had creme fraiche sweetened with a bit of honey on mine and I will proudly say that my way was the best. But his way photographed better 🙂 Whatever you decide to put on top of these pancakes, be it whipped cream, syrup, powdered sugar, yogurt, it’s going to be the right decision. The baby girl loved them, too and called them “panpays”, which was nearly the cutest thing I’d heard all week.
Enjoy your weekend! Hope you find time to make these desert-like pancakes at some point!
Chocolate Pecan Pancakes*
makes about 10 pancakes
1 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup chopped pecans
4 tablespoons vegetable oilPreheat oven to 225 degrees. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.
Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).
Stack ’em up and enjoy, topped with anything you’d like!