I'm in the middle of reading "The Man Who Ate Everything" by Jeffrey Steingarten. Although I love this book, I'm pretty well aware that it was published almost ten years ago and probably everybody else has already read it. I don't like to make a big entrance when I come to a party late; I'd rather sneak in. So I'm not really sure if I will review this book for you.
But I will tell you that between reading Steingarten and finding the most gorgeous fat bunches of rosemary on sale for 69 cents, I got a little inspired and cooked my way out of yesterday's fertility funk.
Rosemary Pork Chops
4 pork loin chops, about 3/4" thick
1 tbsp olive oil
1 tbsp herb vinegar (I used this in the Mixed Herb variety; it was yummy! I could drink it!)
Leaves from a big stalk of rosemary, stripped from the stem and minced or crushed
Salt and pepper
Mix oil, vinegar, rosemary, salt and pepper. Rub on chops. Allow to sit for a few minutes. Brown quickly on both sides in a hot skillet. Transfer to a 375-degree oven to finish for 20-25 minutes.
Garlic Roasted Potatoes
This is celestial food, folks. Eat it with ketchup.
5-6 russet potatoes
1/4 c olive oil
5-6 cloves of garlic, minced or pressed
salt and pepper
Wash and dice potatoes. Toss with remaining ingredients. Spread in single layer on a baking sheet; stoneware is good for this. Bake at 375 for at least an hour. (Yes, this means you should start this before the pork chops.) When you take it out the potatoes should be just beginning to brown on top and crispy and golden on the bottom. The garlic will be sweet, not pungent. You may need a thin metal spatula to serve them.
We had this little menu with steamed asparagus. I didn't even feel like dessert, and that's really saying something. Just more potatoes.
Ah, all better.