RTER

FRIES

dipped in savory Au Jus and served on a freshly baked club roll. Also available with melted cheese and caramelized onions.

ROAST PORK LOIN

Preheat your oven to 350°F (175°C). If making pancakes or griddle items instead, preheat a nonstick skillet or griddle over medium heat. Lightly grease a 9-inch round cake pan or a skillet with 1 teaspoon of butter or oil.

Preheat and Prep

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly distributed.

Combine Dry Ingredients

In a separate medium bowl whisk the whole milk, eggs, melted butter, and vanilla extract until smooth and slightly frothy.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined and no large pockets of flour remain. The batter should be thick but pourable; if too thick, add 1 to 2 tablespoons of milk. If too thin, sprinkle in a tablespoon of flour and stir.

Make the Batter

If using nuts, chocolate chips, or berries, gently fold them into the batter now, reserving a small handful to sprinkle on top.

Fold in Mix-ins (Optional)

If baking: pour the batter into the prepared 9-inch pan, smooth the top, and bake in the preheated oven for 22–28 minutes, or until a toothpick inserted in the center comes out clean and the top is golden. If making pancakes: scoop 1/4-cup portions onto the preheated griddle and cook 2–3 minutes per side until golden and cooked through.

Bake or Cook

Allow a baked cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool another 15 minutes before slicing. For pancakes, keep warm in a low oven (200°F / 95°C) on a baking sheet while finishing the batch.

Cool

Toast nuts in a dry skillet over medium heat for 3–4 minutes, shaking frequently, until fragrant. Chop roughly and set aside.

If using fresh berries as a topping, toss them with a teaspoon of sugar and let macerate for 10 minutes to draw out juices for topping the finished item.

Serve the finished cake or pancakes with a pat of butter, a drizzle of maple syrup or honey, the reserved mix-ins sprinkled on top, and the macerated berries if using.

all-purpose flour

granulated sugar

baking powder

fine salt

whole milk

large eggs

unsalted butter (melted)

vanilla extract

chopped toasted nuts (walnuts or pecans)

chocolate chips

fresh berries

maple syrup or honey

extra butter for serving

Rinse the long-grain rice under cold water until the water runs mostly clear. Combine rinsed rice, 3 cups water, 1/2 tsp kosher salt, and 1 tbsp olive oil in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and keep warm.

Cook the rice

While the rice cooks, pat the chicken pieces dry and season lightly with 1/8 tsp salt and a pinch of black pepper. Heat a large nonstick skillet or wok over medium-high heat with 1 tbsp olive oil. Add the chicken in a single layer and sear until golden and cooked through, about 4-5 minutes, turning once. Remove chicken to a plate and set aside. In the same pan, add the diced onion and red bell pepper; cook 3-4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Stir in the frozen peas and carrots and cook 2 minutes until heated through.

Prepare the chicken and vegetables

Return the cooked chicken to the pan with the vegetables and toss to combine, keeping the heat at medium.

Return chicken

In a small bowl combine 1 cup chicken broth, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, 1/2 tsp ground black pepper, and 1/4 tsp crushed red pepper flakes. Whisk until honey is dissolved. In a separate small cup dissolve 1 tsp cornstarch in 1 tbsp cold water; stir until smooth.

Make the sauce

Pour the sauce into the pan with the chicken and vegetables and bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and simmer 1-2 minutes until the sauce thickens slightly and coats the chicken and vegetables. Taste and adjust seasoning with additional soy sauce or salt if needed.

Serve: Spoon the cooked rice into bowls or on plates, top with the chicken and vegetable mixture, and spoon over any remaining sauce. Garnish with sliced green onions and toasted sesame seeds, and serve lime wedges on the side for squeezing over each portion.

To serve later: let components cool to room temperature, store rice and chicken mixture separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

long-grain white rice

water

kosher salt

olive oil

boneless skinless chicken thighs, cut into 1-inch pieces

yellow onion, diced

red bell pepper, diced

frozen peas and carrots

garlic cloves, minced

low-sodium chicken broth

soy sauce

rice vinegar

honey

sesame oil

ground black pepper

crushed red pepper flakes

cornstarch

green onions, thinly sliced

toasted sesame seeds

lime wedges

Rinse the potatoes under cold water to remove dirt. Peel if you prefer skinless fries; otherwise leave the skins on for texture and flavor.

Wash and peel (optional)

Trim the ends and cut each potato into 10–12 mm (about 3/8–1/2 inch) thick sticks for classic fries. Try to keep size consistent for even cooking.

Cut into fries

Place the cut fries in a large bowl and rinse under cold running water until the water runs clear to remove excess surface starch. Then cover with cold water and ice and soak for at least 30 minutes, up to 2 hours. This helps remove more starch and firms the potatoes for crisping.

Rinse and soak

Drain the fries in a colander and pat completely dry with clean kitchen towels or paper towels. Any surface moisture will cause splattering and reduce crispness.

Dry thoroughly

Pour oil into a deep heavy pot or a deep fryer so it fills about one-third to halfway up the sides (about 1.5 L for a medium pot). Attach a thermometer and heat to 160°C (320°F) for the first fry. If you don't have a thermometer, heat until a cube of bread browns slowly or a small piece of potato sizzles gently.

Heat oil

Working in batches of about 300 g of potatoes so they have room, lower the dried fries into the oil. Fry for 4–6 minutes until they are cooked through but pale and soft (no significant browning). Use a slotted spoon to transfer to a wire rack or tray lined with paper towels to drain. Let rest for 10 minutes.

First fry (blanch)

Increase the oil temperature to 185–190°C (365–375°F) for the second fry. Let it stabilize before continuing.

Raise oil temperature

Return the blanched fries to the hot oil in batches and fry 2–4 minutes until golden brown and crisp. Remove with a slotted spoon and transfer to a wire rack or paper towel-lined tray to drain briefly.

Second fry (crisp)

While the fries are hot, sprinkle with the sea salt and freshly ground black pepper. If using optional seasonings (garlic powder, paprika), mix them with the salt first and sprinkle evenly. Toss gently to distribute the seasoning.

Season immediately

Serve fries hot for best texture. Offer ketchup, mayonnaise, or your preferred dipping sauces on the side.

Serve

Allow oil to cool completely before straining and storing or disposing. Leftover fries can be reheated in a high-temperature oven (220°C/425°F) on a wire rack for 5–10 minutes to re-crisp; they will not be as fresh as newly fried.

Safety & storage

Russet potatoes

Cold water (for soaking)

Vegetable oil (or peanut/neutral oil) for frying

Fine sea salt

Freshly ground black pepper

Optional: garlic powder

Optional: paprika or smoked paprika

Preheat oven to 375°F (190°C). Pat the pork loin dry with paper towels and let sit at room temperature 20 minutes while seasoning.

Preheat & Prep

Mix kosher salt, black pepper, garlic powder and onion powder in a small bowl. Rub the pork all over with olive oil, then evenly season with the spice blend.

Place the pork on a wire rack set in a roasting pan or rimmed baking sheet. Insert an oven-safe instant-read thermometer into the thickest part of the roast, if available.

Roast in the preheated oven until the internal temperature reaches 145°F (63°C) for medium doneness, about 25–30 minutes per pound (for a 2 lb roast plan ~50–60 minutes). Check temperature at 40–45 minutes and again as needed to avoid overcooking.

Remove pork from oven and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes before slicing thinly against the grain into 1/8"–1/4" slices.

While the pork roasts, heat a medium saucepan over medium heat and add 1 tablespoon butter. Add the smashed garlic cloves and thyme sprigs and sauté briefly (30–45 seconds) until fragrant; do not brown the garlic.

Pour in the beef broth and red wine (or extra broth). Stir in soy sauce and Worcestershire sauce. Bring to a gentle simmer and reduce heat to low. Simmer uncovered 10–12 minutes to concentrate flavors.

Discard the garlic cloves and thyme stems. For a slightly thicker, glossy jus, whisk the cornstarch with cold water to make a slurry, then slowly whisk into the simmering jus. Simmer 1–2 minutes until slightly thickened. Taste and adjust seasoning with salt or more soy if needed. Keep warm until serving.

When the pork is nearly finished resting, split club rolls and brush cut sides lightly with softened butter. Toast cut sides in a hot skillet or under broiler until golden, about 1–2 minutes.

To assemble classic roast pork loin sandwich: Pile several thin slices of rested pork onto the bottom roll, dip or spoon a few tablespoons of warm au jus over the meat to moisten, top with the roll lid and serve a ramekin of extra au jus on the side for dipping.

Caramelize onions: Heat 1 tablespoon olive oil or butter in a skillet over medium-low heat. Add the thinly sliced onion, a pinch of salt and the optional 1/4 tsp sugar. Cook slowly, stirring occasionally, until deeply golden and soft, 20–25 minutes. If onions start to stick, add 1 tablespoon white wine or water to deglaze and continue cooking.

If adding cheese: After toasting roll bottoms and placing pork slices, top meat with a slice of provolone or Swiss. Spoon warm caramelized onions over cheese. To melt cheese quickly, place assembled open sandwiches under a broiler for 30–60 seconds or cover skillet with a lid until cheese softens.

Finish assembly: Close sandwich, serve with au jus for dipping. The melted cheese and caramelized onions make a richer variant; offer both classic and cheesy-onion versions.

Th

Rter

Fries

Roast Pork Loin