Pork Loin Roast with Roasted Beets and Potatoes

I only have my mother to thank for preventing this meal from being a disaster, and embarrassing me in front of a new foreign friend (well it wouldn’t have been that bad). After my “great” experience at the Whole Foods meat counter, I told my mom what I was planning to make for my first roast. She then instructed me, and consulted Julia Child that a chuck roast is not meant to be roasted in the oven, but braised or stewed slowly for a long long time, and would be more like pulled pork. This was not going to work for me. I wasn’t about to make stew. That’s for November. So I panicked a little, and quickly found that a bone in pork roast would suffice, for about the same price. So, the chuck went into the freezer for a cold gray winter dinner, and I used Jamie Oliver’s marinade for a pork roast instead. Crisis averted. The beets were great, and I also added some roasted potatoes. I boiled the beets first for about 50 minutes, peeled the skins off, then threw them in with the potatoes, thyme, balsamic vinegar, and oil, salt and pepper then popped them in the oven with the roast for 45 or so minutes. The roast was simple, and I used Jamie’s marinade of anchovy fillets in oil (6), 6 garlic cloves, rosemary, and olive oil, salt and pepper. I mashed everything in a mortar and it made a nice salty crust outside the roast. All in all, a great success. The Brit was very satisfied, and there was much drinking and merriment. Just beware: make sure you know what meat you’re getting, and don’t always rely on the false perception that people that work at a meat counter know anything about meat. Thanks mom.

Mondavi Vineyard, Napa Valley

After 2 weeks away from my kitchen, I’m having a hard time getting back into my routine. We’ve reunited with the cat and dog, and adjusting to our new time zone. I was so inspired by the dishes I ate in Northern California - not so much the over fried plates from Honolulu. We got to go to some of the best spots in San Fran - Nopa, Foreign Cinema, Hog Island Oyster, and Dottie’s. I also got to take a day trip up to Napa to scope it out - my parents want to take their dream vacation there next year. It was stunning - once the fog burned off - which seemed later and later every day. I stopped at the Marin Farmer’s Market - the best I’ve ever been to. This blows Union Square out of the water - and I went on the slow day (Thursday). There were a lot more purveyors, and vendors set up to cook - and there were places to sit!! I had a wheat crepe with heirloom tomatoes, brie, and pesto for breakfast - great way to start the day. I also tasted the best strawberries I’d ever had, and actually had great conversations with people there. I think the longer people live in New York, the lower their expectations are for everyday encounters - I was shocked how friendly, helpful, and interested people were there, and at the restaurants we ate at.

If you’ve ever been to the Bay Area, especially in San Fran itself, it gets chilly, and fast. It didn’t rise about 70F the whole time we were there. It did get a bit toasty in Napa, but Fall was certainly in the air. I woke up this morning to a muggy 86F and was dripping by the time we walked back from the crappy, stressful market with eggs, bacon, and cheese for breakfast. However, I’m still in Fall mode, even if NYC isn’t, and it might not be till late October. So this week’s menu is a bit homey, warm, and rich. We also have a friend of a friend from England via Figi (not sure how that works yet) staying with us Wednesday and he requested a good old American roast, which I’m so happy to do. Now I’m not sure how traditional this recipe is, but beetroots are in season and a rib of roast beef can’t be too bad. So if you can crank up your A/C here in NYC and pretend it’s fall or if you’re lucky enough to be experiencing it right now, enjoy these homey treats!

Monday - Mushroom Soup with Hazelnut Gremolata

Tuesday - Belgian Leek Tart with Aged Goad Cheese

Wednesday - Rib roast of beef with Beetroot and Horseradish

Thursday - Cheesy Baked Penne with Cauliflower and Creme Fraiche

Friday - Risotto with Butternut Squash and Sage/ Carrots with Ginger-Honey Glaze