Monthly Archives: August 2011

Zucchini-Ricotta Fritters

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Brunch. Simply because it’s Sunday morning, and we can.

Zucchini, ricotta, lemon zest, chopped salami, basil, mint. Top with a fried egg. Feels like summer is never going to end. 

Thanks to Jenn Louis (of Lincoln Restaurant) for teaching me how on this this video (with recipe).

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The four stages of Porchetta for dinner.

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My first try at this Italian classic way of flavoring and cooking a pork roast loin. Stuff and rub with fennel seed & fronds, garlic, rosemary, salt, and olive oil. Grill on indirect heat until 130F. Inspired by the recipe in David Tanis’ book “A platter of figs”, including the recipe for the uber-simple but oh-so-good sage & garlic beans (with Rancho Gordo beans, another revelation!).  

Succulent and aromatic on the inside, crispy and smokey on the outside. This one’s a keeper!