By Riki Shore
Last week we upped and moved from LA to North Carolina. There are so many positives: trees other than palms, birds other than wild parrots, weather other than hot and dry, to name a few.
But there are downsides also. Almost all of my cookbooks are in storage. Actually, almost all of my belongings are in storage. Because we’re moving to St. Andrews, Scotland, in July, we chose to rent a furnished home and store most of our things. In theory, this will make shipping them via a container ship easier this summer.
Right now, I wish I had more cookbooks available! What I do have are my two kitchen notebooks, began when I was first started working at Charlie Trotter’s in Chicago. The pastry chef said to me on my first day, as she was about to impart a golden recipe, “Where’s your notebook?”. Since then, I’ve kept an active cooking notebook.
Before we left LA, I scoured my favorite cookbooks and jotted down ideas that I’d always wanted to make, but hadn’t gotten to yet. Inspiration in the making, I guess.
Here’s what I have from Andrea Reusing‘s Cooking in the Moment: Slice red onion, toss with olive oil, sugar, S & P. Grill both sides. Mix salt, sugar, vinegar. Add pitted cherries, cooled onions, parsley. Marinate at room temp. Serve with poultry.
I decided to interpret these notes into a sauce for grilled, bone-in pork loins the other night, which turned out amazing. It would also be good with poultry, particularly duck, which pairs naturally with cherry. I used frozen organic Bing cherries, which I bought at Whole Foods and thawed in the fridge. Any leftover cherries would be great with ice cream or whipped cream for dessert.
My apologies to Reusing if I’m copying her recipe exactly – the amounts and methods below are those I followed the other night in my kitchen without her amazing book on hand.
1/2 red onion
1 teaspoon olive oil
1/4 teaspoon sugar
Kosher salt and freshly ground black pepper, to taste
3/4 teaspoon sugar
1 tablespoon red wine vinegar
1/2 cup pitted Bing cherries
1. Slice the red onion thinly. Toss in a small bowl with olive oil, 1/4 teaspoon of sugar, salt and pepper.
2. Heat a grill pan over medium-high heat and grill the onions until wilted and slightly charred. Set aside.
3. In another small bowl, combine the 3/4 teaspoon of sugar, a pinch of salt and the red wine vinegar. Stir to dissolve, then add the pitted cherries and onions. Let rest at room temperature while you grill your pork, chicken or duck. Sauce keeps well, covered, in the fridge for a few days.