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Reject Pantry Day 2 and Zucchini Custard

The Pantry Reject challenge continues, and today I used the Mesquite Smoked Maine Sea Salt that started it all. After referring to the Maine Sea Salt Company‘s website, I applied about a teaspoon of the salt to a pork tenderloin, and wrapped it tightly to “marinate” for the day.


Rob grilled the tenderloin with no further salting or spicing. It was quite tasty, although I tasted more salt than mesquite. Considering that I still have quite a lot left in the jar, I can try again with more. In all fairness, I never said I was going to use all of these things up this week, just that I would use them.

To accompany the grilled pork, I prepared Barbara Kafka’s Zucchini Custard, which is basically a crustless quiche. We also had a bowl of very fresh heirloom tomatoes from the farmer’s market, roughly chopped with a bit of kosher salt. They would not have won any beauty contests, those immense, misshapen tomatoes with the odd wormhole and black line, but they are to ethylene-gassed grocery store tomatoes what 18 karat gold is to pyrite.

The Zucchini Custard was delicious, but I think I used too much zucchini – I tried to estimate 2 pounds, but it seemed to me that the finished dish had too much zucchini in relation to the cheese custard. My recommendations are that you try this, because its lovely, but that you try for the correct amount of zucchini and slice it all to the 1/4-inch thickness called for by the recipe.



About imagineannie

I feel like I'm fifteen - does that count? I'm lots of things, I get paid to be the Managing Editor for a local news publication, and I love my job. I am also inordinately fond of reading, animals (I have four), elephants, owls, hedgehogs writing, tramping in the woods, cooking India, Ireland, England, avocado toast, Sherlock Holmes, Harry Potter, Little Women, Fun Home, Lumber Janes, Fangirl, magic, Neil Gaiman, Jane Austen, YA books, not YA books, classical music, Salinger (OMG SALINGER), Brahms, key lime pie, indie music, podcasts, sleeping in, road trips, marmalade, museums, bookstores, the Oxford comma, BBC, The Miss Fisher Mysteries, birdwatching, seashells, kombucha, and stickers. Not a huge fan of chewing gum, jazz, trucker hats or dystopian and/or post-apolcalyptic fiction (but I'll try anything).

2 responses »

  1. I’m glad that you enjoy my recipes. Perhaps your problem with the zucchini custard was not to let the par boiled veg cook long anough. Check the recipe. I think that is the problem. Thanks for the attention. Barbara

  2. Pingback: Not As Bad As I Thought? « Forest Street Kitchen

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