It’s hard to say which dish was the best one, because lots of them came out great. But it’s pretty easy to say which was the worst – the roti canai came out very much unlike what I was trying to replicate despite following a recipe that went along with a youtube video. Second worst were the English muffins, but they were WAY better than the roti was. They just came out more dense than I was hoping for and they didn’t quite have the nooks and crannies they were supposed to. This was a relatively fast recipe from my Cook it in Cast Iron book. I’ve got another in Bread Illustrated that has a longer rise overnight in the fridge so maybe that one will come out better. Lady Bird Johnson’s BBQ sauce came from Legends of Texas Barbecue, a part of a Humble Cookbook bundle. I took it with me to my mom’s house for Christmas. It was the first time I’d ever made it, but I thought it came out really well – it got lots of kudos. The ground beef enchiladas were a great approximation of the beef enchiladas which normally take twice as long to cook. The Egg and sausage McMuffin came from learning how to make the egg cook the right way by reading about it on Serious Eats. It was pretty good, but I was wishing I had some Canadian bacon instead so it could be more like the real thing. The Brussels sprouts with lemon was a dish I made to try something different with the veggie and it turned out great. It was a very simple recipe that I was able to memorize and so I also made it during Christmas at my folks’ and people really liked it – even those who professed not to like Brussels sprouts. The chopper winter salad with butternut squash came from Dinner Illustrated and it was a very fun, new type of salad that I’d never eaten before. Danielle has made roasted butternut squash before, but we usually consume it via soup. Finally, the two burgers. Of the two, the Bourbon burger was the more universal hit. Danielle was really impressed with my caramelized onions (given my newbie status on making them) and the horseradish sauce was pretty good, too. While I liked the Thai-style pork burgers, Danielle wasn’t quite into the taste of Asian-style pork in a burger. That said, I also cooked them in the carbon steel pan to try and get more use out of it, but it was just a little smaller than the 12 inch pan the recipe called for and so the pan was a bit crowded and I think that deterred some Maillard reaction from happening.

Overall a good month for new recipes and some good holiday hits, but still not doing as well as I’d like with yeasted breads.

Published by Eric Mesa

To find out a little more about me, see About Me