I Succeed at Dinner Again
chelsadilla and I were out and about today. We were specifically going to go grocery shopping and to look at some mattresses for me for when I move and get a new bed. Since a lot of the places we were going to go were on the West Side, we stopped and had lunch at the Atlanta Bread on University.
After we ate, we walked down the sidewalk to Penzey's Spices. We had been there when we visited the Spurgh, and I was really excited to discover that we have one in Madison. So we walked around for a bit and everything smelled really fucking awesome. I didn't buy anything on this visit, though.
Then we walked a little bit further down the sidewalk to Vom Fass. My friend gave me delicious chili oil from there for my birthday last year, but I hadn't had the opportunity to check it out for myself. I'm sorry that it took me so long to go; this place is basically amazing.
The premise is two-fold. First, the place sells stuff that comes from casks: fancy infused olive oils, various vinegars, and myriad other cooking liquids. But other things come in casks, too, like liquor and wine. So they have vodka, gin, liqueurs, and a whole wall for whiskeys (although the whiskey situation is in customs limbo, apparently). Second, you can sample anything in the place, including the booze. If you find something you like, you can buy it in any quantity and you can put it in any container. You can buy reusable glassware of various shapes and sizes there, too. Basically, the place fucking rocks.
So, I had been planning on making pork tenderloin for dinner even before we went to Vom Fass. While I was there, I noticed that they had avocado oil. I looked at the little explanation and it noted that avocado oil is great for marinating meat and that, since it has a very high smoke point, it's awesome for searing meat, too. I was planning on both marinating and searing my pork, so this was a no-brainer. I picked up 100ml of the stuff for about $5, and I paid another $5 for a classy bottle to put it in.
I got it home and mixed the avocado oil with salt, pepper, garlic, and lemon juice. Then I stuck the pork in that bad boy and stuck it back in the fridge. I chopped up some celery, carrots, and onions--a classic mirepoix while I preheated the oven and my roasting pan. When it was all ready, I threw some more avocado oil in the pan and then seared the pork on all sides. It smelled amazing. Then I threw the vegetables in there, added a few bay leaves, and stuck the whole mess in the oven.
When it was almost done, I whipped up a salad--because apparently I eat salads now. Chelsadilla really wanted to do something with some feta cheese she had, so here's what I did: I chopped up two avocados, some whole tomatoes, and half a red onion, threw them in a bowl, crumbled the feta over it, dusted it with salt and pepper, and then dressed the whole thing with more avocado oil before tossing it with my bare hands. It looked fucking amazing.
When the pork was done, I pulled it off the rack to rest for a bit while I added some white wine and red-wine vinegar to the pan. I also threw some flour in to thicken it up. The resulting sauce was a little sweet with some really good background flavors. And it went really well with the pork. I put the pork, the salad, and some rosemary potatoes on some plates and the whole thing was ready.
And it was delicious. Fucking delicious.
May 2009












