Eastside Road, Healdsburg, December 25, 2008—
WE GROUND UP garlic, salt, and fennel seeds, and steeped it in olive oil for an hour or two, then slathered it on all sides of a pork tenderloin onto which we then grated lemon zest. That went into the oven in a pan with peeled and quartered potatos and whole unpeeled cloves of garlic.Brussels sprouts on the side, sautéed; green salad of course. Zabaglione.
Zinfandel, Lou Preston old vines, 2004.
No comments:
Post a Comment