Because I don't seem to have time for any sort of substantive post, I thought I'd post more pictures of our escapades in cooking since that seemed to go over quite well before.
Lately I've been on an Italian food kick, namely Mario Batali (see steak Florentine from previous food post). I made a revised pork roll recipe last time, adding mushrooms using a smaller pork loin. It didn't turn out looking at all like what Batali presented, but it tasted damn fine.
I call this pork on pork in pork
Our garden has finally started producing more tomatoes than we can keep up with. Rather than cooking them down for a sauce I thought it would be great to have a very fresh pasta dish comprised of chopped potatoes, garden basil and buffalo mozzarella from Genova Delicatessen. The results were extremely tasty - the perfect summer dish!
After watching Spain: On the Road Again (noticing a theme?), we became interested in Mark Bittman and his recipes. Last week I saw one for baked eggs over prosciutto. Unfortunately, we didn't have any on hand, but we did have TOMATOES! So, we sliced up some fresh tomato goodness, put an egg over it and threw it in the oven. The flavor was great, but the cooking consistency was off. Some parts were overcooked while others were undercooked. I don't know how you can manage a solid yolk with runny egg whites but we did.
You can bet that while it wasn't a complete and overwhelming success this time (good flavor, wrong texture/consistency) we'll be trying it again - and definitely adding prosciutto. Can you tell I love pork?