I fear I’m getting old–preferring a Saturday of day-long feast cooking (with a few Bloody Marys thrown in for good measure) to a big night out. My friend Kara, a highly skilled cook, and I began preparations at 1pm…and sat down to dinner at 7:30. Although I spend much of my time writing, reading, and thinking about food (and eating, of course!), days entirely spent on cooking are decidedly not frequent enough.*
*Our initial thoughts were “Mediterranean” “Pork” and “Eggplant”, a somewhat scattered list vaguely reminiscent of a cooking game show. I knew I wanted to make Tzatziki (garlicky-cucumber yogurt sauce) and Kara was hankering for a labor-intensive meat project. First we stopped off at Mario’s butcher, an old school Italian butcher next door, and watched the proprietor (Mario?) skilfully slice up meat while complaining of the degree to which the neighborhood had changed since he opened his shop in 1964. After some more grocery shopping (and a short walk to my house for some extra ingredients) we got to work!
Tzatziki: (3 Small Israeli Cucumbers + 1 Large 7.5 oz Container Fage Full-Fat Yogurt + 2-3 cloves finely chopped garlic + Garlic Salt + Pepper + Olive Oil + a dash of red wine vinegar + chopped mint)
Peelin’: Scraping out the seeds:Draining the chopped cukes (highly recommended!): Post yogurt pre-herbs:Roasted baby eggplant with sliced halloumi cheese (sliced eggplant briefly marinated in olive oil + thyme + garlic + salt + pepper, roasted at 350 in oven) halloumi cheese (came pre-sliced from Trader Joes, just simply rinsed it off and stuck it on a hot pan!) Garlic-and-thyme-crusted Pork Loin (expertly twined by Kara + then crusted with herbs and garlic + then roasted)–As you can see from the numerous photos of the pork, I as pretty entranced…Cooking large chunks of meat tends to scare me (shh don’t tell)
Removing Fatty Layer like a Pro:Twining it Up: Seasoned:
Tomato Tarte Tatin (10 tomatoes, butter, sugar, balsamic, puff pastry).(recipe courtesy of Soa Davies from Short Stack Editions Caramelize butter and sugar, add balsamic and place peeled tomatoes cut side up (more on this to come), cook, then cover with puff pastry and bake!
X Marks the Spot for boiling, blanching and peeling the tomatoes:
Puff Pastry Shroud:She wasn’t pretty, but she was tasty:Not a photo-contest winner, but you get the idea:*Top Image from Salvador Dali’s Cookbook courtesy of http://mrpeacockstyle.blogspot.com