Filmed on Location in Beautiful Downtown Sellwood
Soundtrack: Selling England by the Pound by Genesis
“So I married the chef! But fear not! Not even the greatest honeymoon since the dawn of room service will deny our adoring public the latest offering from the Sellwood Kitchen.”
That’s how I started this article back in August. What was I thinking? We were on our honeymoon! In Disneyland! The last thing on my mind was everything! Except us.
Now here we are, a month later, the September issue on your coffee table, or recycling bin, and the October issue fresh out of your mailbox.
So now what? How do I present this latest recipe? I always try to think of new wrapping to deliver each meal. Let’s go with this…
Late in July, Erin and I had the pleasure of sharing a meal with our friends Adam and Josh in their Sellwood home. As usual, I just sat, quaffed an English-style old porter, and watched Erin and Adam cook. Josh, working late, was also spared what I call the misfortune of slaving over a hot stove.
Lounging in Adam and Josh’s living room is a visual feast. Adam’s a collector. A connoisseur of the hidden treasure. He likes to dust off the 1950s and set it in his early 21st century duplex. Adam’s found gold at the Goodwill Outlet, but all I ever got was a sneezing fit. Well, what do you expect? It’s a warehouse full of dusty junk. Or is it?
The living room’s filled with old 78s, magazines with ads for the “kitchen of the future,” roller skates with nicked metal wheels, electric fans and mixers, a Royal typewriter, and pastel painted kitchen gadgets galore – none of which, I’m relieved to say, was harmed in the preparation of this month’s meal.
And what, pray tell, complements newlyweds and antiquarians? Why, pan-seared pork loin with fennel! Fennel, I’ve recently discovered, carries the flavor of licorice in its spicy materialization. I loathe licorice. But fennel? Wow! What a delightful hue! Of course, there was more than just pork, yet another delicacy I’ve come to appreciate with age. Our old friend, the roasted rosemary red potatoes (say that 3 times fast!) A green salad with mint/lime dressing served as the delectable roughage.
The beverage of choice, Sweet Lambrusco, a sparkly Italian varietal wine, inspired both chefs and diners, after the meal, to leave the dishes…
PAN-SEARED PORK LOIN WITH FENNEL
2 Boneless Pork Loins
Salt & Pepper
Season two pork loins with salt, pepper, fennel and rosemary. Sear in pan with olive oil until browned. Add a splash of white wine. Bake at 350 degrees (20 minutes per pound). Mix sliced red potatoes in bowl with olive oil, minced garlic and chopped rosemary. Roast in pan with pork loin. Plate and serve. Flip through pages of Good Housekeeping, April 1957.
The “In the Sellwood Kitchen” cast and crew can be contacted at: firstname.lastname@example.org