Em and I had just such a Christmas visit, steeped in tradition as well as attempts at something new. It all started with the single, white blossom on the Christmas Cactus, an indication that Bob was still with us, but in a different way.
Surprise Bloom
Then, Em made an old family favorite, Canadian Meat Pie, in a dish that Nana Manninen-Hinkle's mother, Georgianna Barrie, of French Canadian ancestry used for her Tourtiere (the real name for Canadian Meat Pie). Confession: We ate the whole thing!!!
Tres Bon!
Thanks to SunCoast Organics, we had an abundance of grand vegetables and fruits and did our best to savor them all!
Cheese Tortellini with a garlicky Cremini Mushroom Tomato Sauce and fresh basil and yes, a side of steamed Nantes Carrots!! Oh, so sweet and delicious!
A side dish of Romaine and Arugula with Pears and Pomegranate Seeds with a Pomegranate, Agave Vinaigrette was a nice palate cleanser for dessert. Yes, dessert too!
Peach ice cream with berries and bananas and almond cookie crumbles, triple sec and, you guessed it, whipped cream....
NO PHOTO...we ate it too fast!!
Christmas morning, we once again combined tradition with something new. In place of our Smoked Salmon Bagels and Mimosas, we had English Muffins with Cheddar, Tomato and Bacon and made Bellinis with Apricot Nectar. Fresh, new and bright.It was nice to eat outside too.
A bright start to the day
The day continued to be a break from tradition. We dined out for an elegant meal and went to a movie in the evening!
Tradition tried to make a comeback in the next few days. I started to make one of Bob's favorite dishes, Caldo Verde. It is a Portuguese Potato and Kale soup with Linguica which he used to always order in our favorite Portuguese restaurant, O'Fado. I learned to make it for him at home.
Well, the sweet potatoes in the basket called out to be used. I had planned on using the collard greens in place of kale anyway (they are closer to the Portuguese kale) and there was no need to buy linguica as I had some hot Italian sausage on hand. Thus, a new dish was born: Orange Caldo Verde! (tr. orange hot green!??)
Saute sweet and white potato with lots of garlic in fruity olive oil. Cook in chicken broth until soft.
Make a chiffonade of the collards or kale.
Cook the sausage and slice.
Whisk the cooked potatoes until smooth and add the kale and sausage. cook for 2-3 minutes.
Em and I had some great crusty bread and made an olive oil dipping sauce. There was very little flavor resemblance to the original recipe, but it was new and tasty!
Eventually Em had to return to Boston and her life. Bob's birthday came and went. The next night, I knew I needed to cook something.
SESAME SOY PORK CHOP
Pork Loin or Rib Chop
4 Tablespoons soy sauce
2 Tablespoons Agave or honey
3-4 cloves garlic
1 teaspoon 5 Spice Powder
1 Tablespoon chopped crystallized ginger
Sesame seeds
Canola oil
Thai Basil (optional)
Crush or finely mince garlic. Chop ginger.
Mix together soy (I use Bragg's Liquid Amino), agave or honey, garlic, 5 spice and ginger. Reserve half of the mixture for sauce and marinate pork chop in the other half for at least 15 minutes.
Dip in sesame seeds (I had only black ones, white are preferable).
They have more flavor.
Saute in canola oil for a few minutes on each side until browned. Place in 400 oven for about 5 minute or until pork is just done (140-145 degrees). It will continue to cook after removed from the heat. Serve with extra sauce and garnish with Thai Basil if using.
A meal I enjoyed and Bob would have loved too
To complete the meal, I cooked a frozen pot sticker with sauce, jasmine rice and shredded broccoli stems and some carrot.
Simple and Sola Gina.
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