It appears my cooking funk sort of continued in June. Or maybe it was more writer's block. In my defense, I did attend 2 destination weddings in June - in the Wine Country - which meant I was forced to stay back-to-back weekends in St. Helena and Geyserville, respectively; thus rendering those days worthless for cooking but perfect for wine tasting. In any event, here's a brief (?) recap of my efforts (or lack thereof).
I attended a potluck bridal shower and made Zucchini Pancakes with Mint Creme Fraiche. They turned out OK, despite forgetting a critical step in the process: squeezing the excess liquid from the shredded zucchini/potato mixture prior to frying. Do not forget to do that.
I also made these pancetta wrapped, blue cheese stuffed dried plums (aka prunes) with a honey balsamic glaze.
Not only was I insane to attempt two such labor intensive appetizers for the same event, but I chose two things that really should be made and then served immediately - not made, then rested while I shower and dress, then transported to someone else's home to be re-heated and served. In the end, though, they were well received. (That could be because they were actually pretty good, or it could be that they just stood up well against the range of store-bought dishes provided by the other guests. That sounds snobby, and I guess in a way it is. But when you are invited to a potluck event and it is spelled out in the invitation that the format is based on there being so invitees who love to cook, I expected that there would be more than 3 or 4 of us actually doing some cooking. Sorry if that sounds bitchy, I was just surprised.).
I was also inspired, and gently prodded, to try some Chinese stir-fry cooking in June. The May issue of my favorite food magazine,
Saveur, had an article on the topic and I just happen to live near a pretty fantastic Chinatown. So I spent a little time wandering the aisles of
Orient Market one Saturday picking up essentials like
Dark Soy Sauce, Rice Wine, and the apparently quite versatile
Black Vinegar. And Natalie and I played dueling woks one night making Cong Bao Rou Si, and a tofu variation. See how much fun we had?
Con Bao Rou Si, in case you don't read American Chinese, is Stir Fried Pork with Leeks and looks like this on a plate next to my favorite
cauliflower recipe by Jacques Pepin:
One evening we had an old standby crowd pleaser: Penne with Vodka Sauce. I also attempted "real"
garlic bread to accompany it (yes, I know, some people say that two starches are unnecessary, but until you have sopped up whatever delicious pasta sauce remains on your plate when the pasta is gone, you haven't lived). I'm sure we also served a tossed green salad, but that rarely warrants a picture.
Perhaps my shining moment of June came in the simple, yet nearly impossible to execute, perfectly roasted pork tenderloin. See the ever so slight blush near the center of the cut? Gradually fading to the still moist taupe colored perimeter and finally the dark, herby outside crust? It was perfection. And completely unappreciated by Jack. He doesn't realize I may never be able to repeat this wondrous occasion.
So, that's June - I guess I managed to create a number of dishes after all. As
Ali would say: Cheers to me!
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