Thursday 15 July
A multi-ethnic American meal that began with appetizers: Greek olives and taramasalata, from yesterday; middle-eastern Baba Ghanouj, made according to the classic Moosewood recipe (therefore Israeli, if you judge by Mollie Katzen's ethnicity); and pita bread, from Dearborn Michigan via Dean's Mediterranean Market.
Our main course featured a small tenderloin of pork which Barbara had marinated in classic Spanish spices (2 parts smoked hot Pimenton de la Vera to 1 each of oregano and ground cumin, mixed in oil with a crushed clove of garlic, salt and pepper) and Holt roasted according to Julia's method of baking at 375 until it reached internal temperature of 140, then broiling the top; far better and more juicy than starting at 450 and then lowering the temperature, as new Joy does. The requisite vegetable was bok choy (there look to be hundreds out in the garden) stir-fried and then steamed with chicken broth and hoisin sauce.
Dessert was Canadian shortbread dipped into English lemon-curd, and a bowl of cherries from Washington state (he didn't chop the tree down, honest). Wines: Spanish Rueda Con Class, and a nice Mondavi private selection Chardonnay (2008) that Julie brought. And that's American enough for anybody, even the Arizonans.
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