

TM prepared the pig very simply: upside down to start with EVOO, sliced onions, salt and pepper, and a couple cups of water. Presumably, the skin won't stick to the bottom of the pan with the water. And, you start the pig upside down because the skin gets crispy faster than the meat cooks so you only want to flip it about half-way through. The finished product was indeed quite beautiful:

Here's a close-up of that beautiful crisp, astonishing for an old crappy home oven:

The pig was served with its roasting juices, which was a concentrated version of itself: clean flavors, slightly gamey, very robust. I could only eat a piece because of my earlier trauma, but I'm pretty sure our guests were blown away. For me, the star attraction of the night was a lamb carpaccio with poached blueberries, marinated goat cheese, and an almond olive crumble. Not only was it a beautiful presentation, but the flavors were playful and had tremendous range, a combination of sweet, sour, savory, briney. Basically, all the flavors that are pleasant in this world. I could have done with more lamb since the lamb we got (thanks, McCall's!) was so mild, but all-in-all an stellar dish.


We didn't serve dessert at this tasting, but our guests dug into some beautiful stone fruits we picked up from the farmers' market. It was a perfect end to a meal where we really let the ingredients drive the recipes. Our philosophy moving forward: spend less time cooking and more time eating.
Thanks for the photos, Tim!
Hmm...Is this why you guys called me? I called back and T never called me back again.
ReplyDeleteLooks like fun...and I'm glad you were so brave about the pig.