thanksgiving eve
why not shake up your routine and holiday meal a bit? i am trying to mirror seasons and what they have to teach me. fall whispers, "slow down, savor, rest, enjoy!"
in the center of my table i've started an amaryllis bulb, lit a cardamom candle, and opened a bottle of special vintage wine to let it breathe. and i made a feast without even going to the store! every item held meaning and, while i cooked, i said a blessing over every family member out loud by name (which is a lot, including cousins!)
looking through the pages of a truly beautiful cookbook while the oven worked its magic, i sat down to feast, albeit with very non-traditional food.
resonance decouvert pinot noir, 2016: from a perfect summer day of wine tasting atop a hill
coppa pork roast: from the basic butchery skills class i took in august, local organic meat
preserved meyer lemons and rosemary: that i grew myself
spice blend: leftover from cooking class by the delightful chef janon of 'simmer down' catering
jacobsen sea salt: gifted from a dear friend to me while on my fall retreat
instead of stress-filled, it was fun to use what i had on hand, drizzling some real vermont maple syrup (from a co-worker) spontaneously over the top of the pork fat (do this!) plus the fat will perfectly season your pan (cast iron is wonderful), spooning the salty preserved lemon juice over the top, tucking the rosemary springs in and around, grinding fresh salt and pepper over everything.
my small loft apartment is so truly cozy (more on this word and a great read in subsequent post) by this time with the candles and oven. i stir up a mire-poix stuffing of sorts with cauliflower and cranberries to go underneath the pork (which comes out so tender and perfect after being seared stove-top and then roasted for an hour at 375). insert thanks and a major nod here to samin nostrat for teaching me about the principles of salt, fat, acid, and heat! a happy sigh exhudes from my lips as i notice even the small bowl and plate are handmade by my czech friend.
i've also discovered an indian-inspired dessert, so after dinner into the blender i throw together almond milk, cardamom, the last of said maple syrup, a pinch of saffron, vanilla, and yogurt. pour it into a bowl and garnish with more cardamom and saffron, chill it in the freezer--the foam freezes into melt-in-your-mouth bites--for a perfect palate cleansing but not too sweet finish to a very grateful time in the kitchen.
the entire time i'm remembering fond times and people, items that bring a smile to my face.
what do you do to infuse meaning and novelty into your holiday season?
in the center of my table i've started an amaryllis bulb, lit a cardamom candle, and opened a bottle of special vintage wine to let it breathe. and i made a feast without even going to the store! every item held meaning and, while i cooked, i said a blessing over every family member out loud by name (which is a lot, including cousins!)
looking through the pages of a truly beautiful cookbook while the oven worked its magic, i sat down to feast, albeit with very non-traditional food.
resonance decouvert pinot noir, 2016: from a perfect summer day of wine tasting atop a hill
coppa pork roast: from the basic butchery skills class i took in august, local organic meat
preserved meyer lemons and rosemary: that i grew myself
spice blend: leftover from cooking class by the delightful chef janon of 'simmer down' catering
jacobsen sea salt: gifted from a dear friend to me while on my fall retreat
instead of stress-filled, it was fun to use what i had on hand, drizzling some real vermont maple syrup (from a co-worker) spontaneously over the top of the pork fat (do this!) plus the fat will perfectly season your pan (cast iron is wonderful), spooning the salty preserved lemon juice over the top, tucking the rosemary springs in and around, grinding fresh salt and pepper over everything.
my small loft apartment is so truly cozy (more on this word and a great read in subsequent post) by this time with the candles and oven. i stir up a mire-poix stuffing of sorts with cauliflower and cranberries to go underneath the pork (which comes out so tender and perfect after being seared stove-top and then roasted for an hour at 375). insert thanks and a major nod here to samin nostrat for teaching me about the principles of salt, fat, acid, and heat! a happy sigh exhudes from my lips as i notice even the small bowl and plate are handmade by my czech friend.
i've also discovered an indian-inspired dessert, so after dinner into the blender i throw together almond milk, cardamom, the last of said maple syrup, a pinch of saffron, vanilla, and yogurt. pour it into a bowl and garnish with more cardamom and saffron, chill it in the freezer--the foam freezes into melt-in-your-mouth bites--for a perfect palate cleansing but not too sweet finish to a very grateful time in the kitchen.
the entire time i'm remembering fond times and people, items that bring a smile to my face.
what do you do to infuse meaning and novelty into your holiday season?
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