We were finally able to find time to put up a Christmas tree last night. Earlier in the day I bought bread from Lola’s South City Bakery:
We used the baguette to make Toasts with Chocolate, Olive Oil and Sea Salt which I originally read about in Cooking for Mr. Latte. Our verdict was that we need to try again with a better quality bittersweet chocolate, Ghirardelli wasn’t working out in this case. I think my local grocery might have some bittersweet Green & Black’s, investigation to continue this evening.
The sandwich loaf in that picture is currently the object of my fascination. It’s beautiful and weighty and I nearly couldn’t bring myself to slice it. It made very, very good toast and there are grilled cheese plans for lunch. The little box contained a single slice of a dense Italian dessert which I forget the name of, but which combined fruits, nuts and a bit of cocoa. Here is the box when opened:
For dinner we decided to make Pork tenderloin roasted in rosemary salt with fingerling potatoes from the LA Times, which recently ran a much-discussed article on salt roasting. The potatoes did emerge too salty, you could see a salt water residue on the sides. Earlier this week I roasted some potatoes in barely-moistened salt and we didn’t experience the same thing. Perhaps salt roasting is best left for things you’ll remove the skins from – fish, a whole chicken? Otherwise, the pork loin was delicious and tender and juicy.
Here is the Kosher salt with fresh rosemary being mixed, it sparkled like snow and briefly made me wish fresh snow was scented with rosemary. The before and after pictures of the food encased in a mound of salt can be found here.