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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

Star Stuck

carambola ready to be pickled

I live in Florida. And it’s September. And together, that means Star Fruits. – Not a few, here and there. No, it means loads of them, over and over again.

So we eat Carambola – as this star shaped, deep golden colored fruit also is called -, whole, just as one would eat an apple or pear. We slice it up and let the lovely little stars infuse our water. We cut it into slices, dehydrate it and nibble on star shaped chips. We juice it. We cook it (with the aid of lots of pectin!) into jam. We chop it and make it into salsas and chutneys. We decorate salads or crudité platters with the yellow stars.

And, because even after all of the above there usually still are way too many Carambolas around – I pickle them. I have experimented with different brines and solid partners, and by now stick to red onions as a perfect companion to the Star Fruit, and a simple apple cider vinegar liquid. Pickling Carambola is quick and easy, so I recommend to make the little extra time to take out the seeds. It is not a huge effort, and the result is a very pleasant eating experience.

carambola bounty

carambola

Pickled Star Fruit are most probably not part of any cook book recipe – and therefore mobilize one’s creative juices. They can be added to savory sandwiches or be part of a big mixed salad. They have turned out to be the just perfect companions to specific cheeses. They marry merrily with all kinds of fatty meats and charcuterie (Foie Gras, anybody? Rillettes, Pâtés?). They make baked fish very happy, and simple rice dishes right out fancy – especially when there are some warm spices involved (think curry, turmeric, cumin, coriander, etc.).

Not to mention that they taste fruity and sweet and tart and summery just plain out of the jar. – So, being star stuck isn’t a bad thing after all.

pickled carambola in jars

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Past Supper #11 – Pizza

pizza without tomato or tomato sauce

Hand made dough, topped with red onion, red pepper, green olives, capers, boquerrones, Bucheron (goat cheese). Once baked, we took the pizza out of the oven, covered it completely with arugula and let the green get slightly warm and even more slightly wilted by putting a sheet of aluminum loosely over it. By the time we sat down and dug in we were so hungry and delighted that we forgot to take a picture. What you see here is what was left this morning. (We also realized that we had forgotten to spread a little tomato sauce onto the dough at very first. It didn’t matter. It was very delicious even without it!)