Tonight I tried a technique that I got from Lynn on The Splendid Table last weekend (while I was driving around town alone; that’s when the radio is on). She gave it in response to a college student who liked to cook and wanted a new technique (he started with stir fry, as did I).
It’s one of those general ideas that can be applied millions of ways. If I understood right, the name comes from the fact that the oven temperature is really the only thing that holds true across the whole range of things you can do with it.
Here’s what I did:
Slice about 3/4lb of pork and marinate in lemon juice, olive oil, red wine, a couple of cloves of garlic, and rosemary. Oh, and a good squirt of oriental pepper sauce.
Preheat oven to 450°.
Peel and slice one sweet potato pretty thin (3/16 kinda).
Cut one red and one green peppers into strips.
Cut two onions so they fall apart into strips.
Cut one yellow zucchini into 1/4inch-plus slices.
Dump the veggies into a pan as big as will fit (in area; doesn’t need to be deep). Or two. Pour on some olive oil, quite a lot of oregano, some basil, salt, and pepper. Mix a bit. Dump the meat and marinade over it, and get the meat spread out.
Put in oven until done. Was about 50 minutes this time.
We ate it wrapped in burrito-scale tortillas; sort of Italian burritos.
Lydy and I voted it a success, but there were some leftovers anyway.