By Justin Chao
It was my turn to host wine tasting this week. Brian and I haven’t had a lot of chances to entertain lately, so we were both excited about it. We were tasting wine from Santa Barbara County, so I decided to make American food to go with our American wines. I made a salt-crusted pork roast, macaroni and cheese, and a Meyer lemon upside-down cake. The pork roast was marinated with soy sauce, shallots, garlic and lemongrass. I also added some tarragon on top of the roast right before I put it in the salt crust. Joanne brought a quinoa and beet salad from M Cafe, and Rachel made a salad with goat cheese and hearts of palm. It was a great meal! Then there was dessert…
I got the recipe for the lemon upside-down cake from the Los Angeles Times. I found the recipe in a list of LA Times best recipes of 2010. I’m glad I did. It’s pretty easy to make, and it looks impressive when you take it out of the oven and flip it onto a plate in front of the table. The bitterness of the lemon pith melds well with the butter and brown sugar glaze on top of the cake. It was heavenly served with a little bit of Haagen-Dazs vanilla ice cream.
Follow the link for the recipe, you won't be disappointed: