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Past Supper #19 – Wintery Goodness

melted cheese in pork chops

melted cheese in pork chops

Ok, most of you may smile when I start talking about winter and its meals. But believe me: Even here in sunny Florida, as opposed to what most people think, there are seasons. And the mornings and evenings are cooler now than they were a few months back, and just as we enjoy donning some boots every now and then, or wearing a sweater instead of the usual t-shirt, we do celebrate warming, hearty meals. The pork chop, pounded, topped with thick cuts of finest Gruyère, then patched together with toothpicks and grilled to perfection, was such a dinner. The mix of pan fried white and sweet potatoes and crunchy green beans complemented the soothing effect of this dinner. Oh yes!

Past Supper #18 – Use-Up-All-Those-Herbs Trinity

herb based dinner

It’s rather nice having to deal with good problems. Like the one of getting way too big boxes filled with way too many herbs from various farmer friends, and this at a weekly basis. So last night I used the one batch of pesto I had prepared – no basil, but chervil, mint, lemon balm and dill – on bruschetta. I pepped up a salad with all my beautiful garlic chive. And I infused the baked potatoes with potent rosemary. Oh boy, what a supper. – And now our fridge is ready for new arrivals.

Past Supper #17 – Looks like Christmas

pork tenderloin with cranberry gravy, couscous and salad

It was a regular Sunday night in early December – just one day after Chlouser (Santa Day) – but dinner reminded, flavor and color wise, of Christmas. We had pork tenderloin, first pan seared and then finished to juicy on low temperature in the oven, with a rich, deep, wonderful cranberry gravy. Couscous to soak it all up. And a literally brilliant salad of Romaine lettuce, red onions, boiled eggs, peppery yellow, orange and red Nasturtiums and pomegranate seeds, in a creamy red pepper dressing. Gorgeous!

salad with edible fowers and pomegranate seeds

Past Supper #16 – Courses

moist scrambled egg on toast

We started with little toasts of light, moist scrambled eggs, cooked in the same skillet the bacon had become crunchy, with parsley. Followed by a deconstructed, burrito free and reassembled Taco: Firm and chunky tomato soup, corn, rich guacamole, red kidney beans, dollop of sour cream, cilantro and black corn chip. Then crisp and soft, tangy and sweet at once langoustines with a foamy paprika & sriracha mayonnaise, japanese rice and seaweed salad. A minerally, fresh Sauvignon Blanc to start, a velvety and just perfect Gevrey-Chambertin Premier Cru 2003 thereafter. For dessert swiss chocolate, plain and delicious. – There’s days, when – although I love to cook – I like to officially be banned out of the kitchen. The meals that happen behind that closed door always are amazing, succulent and surprising. Yesterday was such a day.

deconstructed taco

Past Supper #15 – Focaccia

simple focaccia

When life gives you rosemary – bake Focaccias and plan the meal around them!

We fixed a salad of mixed baby lettuces, little gold nugget tomatoes, cucumber and garlic, dressed with olive oil, pink grapefruit juice,  just enough Sriracha and a dash of honey. We put healthy pork chops on the grill, rubbed with just a bit of mustard, red chili paste and Sel Gris. Simple, but very tasty.

Then the Focaccia: Yeasty dough, basted with olive oil, sprinkled with flaky Maldon salt and garnished with whole twigs of rosemary. Simple again. The result was crusty and soft, oily and salty and sweet. A lovely cloud of rosemary on the nose and palate. – Dream. Heaven. Perfection.

Focaccia ready to go into the oven