Pink of Perfection

What started as dinner for an out-of-towner friend grew to include my sister and her husband, my lovely friend and neighbor from up the street, and even more out-of-towner friends. Before I knew it, Sebastian and I were pulling off never-before feats, squeezing in eight people at our little dining room table and serving three courses on a Thursday. Who knew school nights could be so fun?

The sheer unexpectedness of the evening is, I suppose, what made it so magical. I didn’t know my dear college friends would be in town, or the fennel salad such a success, or that, after it appeared that the delicious Argentine wine was all drunk up, we would find a third bottle. It was a surprise that soy crackers could be so delicious and prosecco could taste this good. I didn’t know that my strawberry tart would be tastier than the fancy storebought birthday cake or that, for lack of space, circling the flatware above the plates would look so darn charming. I did know, but had certainly forgotten, just how happy it makes me to dim the lights in our apartment, open up our doors, and offer a meal and an evening to some of the people I care most about.

Fennel and Arugula Salad with Grapefruit and Avocado
Serves 8

2 fennel bulbs, thinly sliced
3 oz baby arugula
2 grapefruits, sectioned and roughly chopped
1 avocado, diced
2 tablespoons fresh grapefruit juice
2 tablespoons olive oil
1 teaspoon red wine vinegar

In the bottom of large bowl, whisk together grapefruit juice, vinegar, and olive oil. Season with salt and pepper. Top with fennel, arugula, grapefruit, and avocado and gently toss.

Proscuitto-Wrapped Porkloin with Sage, Garlic, and Roasted New Potatoes
Serves 8

1 3-4 pound boneless porkloin
2 tablespoons chopped garlic
2 tablespoons chopped sage
3 tablespoons olive oil
6-8 slices prosciutto
2 pounds scrubbed red new potatoes, halved if necessary

Preheat the oven to 425 degrees. Rub porkloin with 1 tablespoon olive oil and season with salt and pepper. Press most of the garlic and sage into the porkloin, reserving about 1 tablespoon for the potatoes. Wrap prosciutto slices around porkloin, tucking ends in underneath pork loin. Toss potatoes with 2 tablespoons olive oil and the remaining sage and garlic. Place porkloin in a roasting pan surrounded by potatoes. Or, do what the girl with no roasting pan did: place porkloin in one cake pan, surrounded by a few of the potatoes; throw remaining potatoes in a second cake pan. (I learned that one of the secrets to getting a nice char on your roasted vegetables is to not crowd them too much in the pan, which causes them to steam). Place porkloin and potatoes in the oven.

After 30 minutes of roasting, stir up the potatoes, lower the heat to 325 degrees, and contine to roast, stirring the potatoes every 15 minutes. Check the porkloin for doneness after 1 hour and 15 minutes; mine took an hour and half.

Easy Strawberry Tart
Brooke reminded me just how great a tart frozen puff pastry can make, and this is a cinch to throw together.
Serves 8

16 oz strawberries, sliced
2 tablespoons confectioner’s sugar
1/2 package frozen puff pastry, defrosted

In a medium-sized bowl, toss the strawberries with the confectioner’s sugar and set aside for about 15 minutes. Unfold the puff pastry on a cookie sheet and heap the strawberries in the center. Fold up the edges, encircling the strawberries. If you want, you could brush an egg wash on around the perimeter of the tart, ensuring it will turn a lovely golden color. Bake for 25 minutes in a 325 degree oven.