If you are curious to know why I’ve been a bit slackin’ on my bloggage, I’ll give you a hint:
Yep, you guessed it. The bubbas (minus the mommy bubba) were in town for my birthday weekend and I simply didn’t have the time!
When we weren’t hitting the slopes, we could be found hot tubbin’, XC skiing in the backcountry near Ashcroft, gettin our grub on at Pine Creek Cookhouse, Matsuhisa or Zanes, and most importantly chilling out with a glass of wine in our hands while cooking some din din.
The dinner at Matsuhisa was no doubt one of the most memorable meals any of us have ever had, but there really is no comparison to a home cooked meal with friends and family, sharing a few bottles of wine or some beer and just hanging out. On their second night in town we opted to stay in and cook a meal together rather than go out to one of the many fantastic restaurants in Aspen.
Now my dad, the grillmaster and “all-knowing chef de cuisine” in our family, is one of the few people in my life who’ve had a significant impact on my passion for cooking, so naturally it was he who spearheaded the dinner. He prepared a roast pork loin.
Did you know that my sister Kyle is an awesome cook too? Because she is. Now she might not keep a blog to blabber on about every little thing she cooks, but there is one thing that’s for sure: girl can get down with some roasted eggplant. As a side dish, she sliced the eggplant in circular half inch slices, coated them in olive oil, salt and pepper and then pan roasted them until soft. Normally I don’t think to cook with eggplant, but after having eaten it this way I made the decision to incorporate it into more of my cooking in the future. She also sauteed some onions that we combined with braised fennel.
The last key element to our meal was the roasted potatoes, a Kemp family tradition for as far back as I can remember. The recipe that we loosely followed was a recipe that has been given to me by my Aunt Jane, another culinary mentor of mine. This is a simple recipe that is absolutely delicious and a great side dish to any meal, and the recipe can be found at the bottom of this post**.
Gunner brought the tug-o-war rope for his side dish
and Tim poured the wine very graciously,
which Kyle, Dad and I gladly enjoyed and agree that it was equally important a role as the chefs….
All things considered, it was a delicious meal and an even better family visit. Love me some bubbas.
**Roasted Red Potatoes
- Red skin or Yukon Gold potatoes (small size)
- Olive oil
- Salt and Pepper
- Garlic Cloves
- Chopped fresh herbs (I prefer Rosemary)
Rinse and dry potatoes. Boil potatoes in hot water for a few minutes to soften, then drain. In a heavy roasting pan, add potatoes and drizzle with olive oil, salt and pepper. Bake at 400 degrees, stirring every 30 minutes or so. After 45 to an hour, turn oven to 350 degrees and add garlic cloves (shelled or unshelled, up to you) into the pan. Drizzle again with olive oil, bake for another half hour or so. Add herbs towards the end of baking.