While most hate when the weather turns cold in Seattle (we’re expecting below freezing this week thanks to storms in Alaska) for me it’s an opportunity to start roasting again. Last night for dinner we tried a recipe of Geoffrey Zakarian’s that we saw on The Kitchen – Roasted Pork Loin with Spanish Onion and Vermouth. We also had some extra parsnips from our OxBow CSA so we made Tyler Florence’s parsnip puree to go along with it but we could have made half as much because it was so rich (but delicious). Suffice to say the meal was delicious and had a really interesting variety of flavors, in particular from the Chinese five spice. We have plenty of leftovers which we’ll probably make very multi-cultural tacos with on Tuesday.
PS – I need to work on my food photography skills.