A Pork Full Sandwich & More

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You may remember way, way back I wrote about our travels to Chile and the biggest, sloppiest, oddest pork sandwich we encountered, Germany in Chile - A Super(bowl) Pork Sandwich. Thanks to the advice of the dearly missed, uber-talent of Anthony Bourdain, JuanCarlos and I visited one of his restaurant recommendations. The draw to the unusual German spot was a pork sandwich called the ‘lomito’; for what Tony described as a ‘towering monument all its own’ and delicious. And it was. (To watch the episode, and you should, visit Anthony Bourdain No Reservations. I miss him and his thoughtful insights into cultures around the world. A moment of pause for his passing.)

The sandwich was not just good because we were tired, starving and practically had lost hope on finding a place to eat. It was good because it was filled with individually good foods that seemingly didn’t go together, but somehow worked.

I promised way back then that I would try to recreate it. It may have taken awhile, but JC and I finally did. Mind you, this was not exactly that sandwich but it was our homage to the lomito. Nothing truly can ever be the original experience. But according to our guests, ours was delicious.

First you have to make the pork. Or you can buy cooked pork from a specialty market. You can go two different avenues - the pulled pork kind or roast pork slices. Here is what we did with JuanCarlos leading the charge on the pork as I captured his messy hands along the way. If you make your own pork, bare in mind that you have to start a day (or 2 depending on what time you need to serve it) ahead of time because once the pork is marinated it needs rest in the fridge for several hours or overnight, plus the cook time of an additional 7 hours. So, this is not one of those “let’s make pork” tonight recipes.

The spice rub line up.

The spice rub line up.

The pork shoulder. Definitely a piece of meat you can lean on.

The pork shoulder. Definitely a piece of meat you can lean on.

Ingredients

We used Ree Drummond Pork Recipe as a guide, but added a few of our own ingredients. Below were the amounts we used. Follow the linked recipe for cooking. JC made two modifications. He didn’t refrigerate overnight, and he cooked the pork for only 6 hours. This gave us pork slices instead of shreds but I would be careful doing it this way as it is easy to run the risk of the pork not being tender. If you are experienced with cooking pork shoulder, go ahead. If not, I would recommend cooking it according to the Ree’s recipe to get the pull of the pork. Also, we did not use BBQ sauce. We only used the luscious juices that it produced along with the onions.

For the Pork Roast

1 Pork Shoulder roast
1 t Cayenne
1 T Chili Pepper
1 t Cumin
2 T Anise Seeds
1 T Paprika
Bay Leaves
1/3 c Garlic
1/2 c Sugar in the Raw
1 heaping T salt
1 t freshly ground black pepper
4 onions, cut into halves

 

For the Sandwich Fixings

Spicy Slaw
Guacamole (store bought)
Mayo or Yogurt Lemon Sauce
Sautéed Peppers & Onions
Buns

We used fresh garlic.

We used fresh garlic.

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After you have all the ingredients mixed together, lovingly rub the mixture ALL over (front and back) the pork. Then wrap it in plastic wrap and refrigerator for several hours or overnight.

Rub-a-dub-dub, Rub it with love.

Rub-a-dub-dub, Rub it with love.

Then place the pork in a large roasting pan on a bed of the onion halves and cook in a 300 degrees F. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.

While you are waiting for the pork to cook, move on to making all the fillings. I decided that instead of the limp string beans, I would make a slaw. I used my Spicy Crunch Slaw recipe which I knew both the crunch and spice would work well with the pork. I bought guacamole because frankly I had way too many other things to make, and a good store bought one can be delicious. I made caramelized peppers and onions, and created my own type of ‘mayo’. I used half mayo, half greek yogurt with lemon juice to thin it a bit, salt and pepper, but you can use mayo if that’s your groove. Once I gathered all the ingredients, all that was left to do was to pile them onto a soft bun.

Everyone was ready and waiting to be piled on.

Everyone was ready and waiting to be piled on.

Guac first

Guac first

Start piling on the flavors. I think the slaw works nicely with the guacamole.

Start piling on the flavors. I think the slaw works nicely with the guacamole.

Pork and onions.

Pork and onions.

Creamy and tangy mixture of mayo, yogurt, salt and pepper.

Creamy and tangy mixture of mayo, yogurt, salt and pepper.

Sautéed peppers & onions.Simply slice them thin and slowly sauté them in oil and butter until they are soft and caramelized. Salt/pepper, too.

Sautéed peppers & onions.Simply slice them thin and slowly sauté them in oil and butter until they are soft and caramelized. Salt/pepper, too.

A platter full of pork with luscious juices and soft, flavorful onions.

A platter full of pork with luscious juices and soft, flavorful onions.

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Funny enough, my original blog post suggested that this was a Super(bowl) of a sandwich and I posted right before SuperBowl Sunday thinking you might serve it for the big game. And now, I am posting my recreation again right before the SuperBowl. So, now you can serve up this ‘towering monument’ of pork to your cheering fans. You may also want to include a charcuterie/cheese platter, as I did. A few other ideas for game day; maybe make my 3 Dips or my Tapenesto. Great choices for a crowd. No matter what you serve, you are a winner in my book.

 

Monday Night Dinner - Shared with Friends

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In today’s world of hustle and bustle, technology and device driven social contact, there is one aspect (well, probably many) of our new reality that makes me truly long for days of yore.
Connection. Real, soulful, personal connection.
I miss those times when getting together with loved ones was easy, almost expected on a regular basis. When weekends were spent visiting friends and family, and not traveling in a car for hours to watch a little league, or spent in front of a computer trying to catch up on work. Nowadays, it takes calendars, a team of coordinators, pie charts and graphs and law firm to find a date that matches up for everyone. When I was younger, we had our midday meal at my grandmother’s house every Sunday in Brooklyn. It was known and expected and it was a comfort and joy to gather all together. When we moved out to Long Island, everyone then drove out to us for the day. We were a family, and friends were always welcome to join.

I long for those days. I’m not saying every Sunday but I do yearn for time spent enjoying a meal with people I love in a chill atmosphere just so we can catch up. I fully recognize some of the reasons why this has become difficult. People move further away from one another. Jobs and schedules are more demanding. Kids have extracurricular activities that require more time and attention. But I guess this new paradigm of life is what irks me. We put so much more emphasis on things that cause us stress, and less on carving out time to hang with people we care about. I know I might get some backlash about the kids’ activity portion. It brings joy, etc. But when did sports and violin practice consume 75% of a kids free time? When do they have time to socialize and be kids? Now, that is a whole other topic. But, you all get where I’m going.

 

So given that long diatribe, it completely warmed my heart that when my friend Tecla’s dad was back in NYC visiting from Tuscany, JuanCarlos and I were top of his list to visit. High on the list!! We were tickled Parmesano Reggiano. We made a date for a Monday night and as we were deciding where to meet, it was a no brainer to invite them to our home. Unfortunately, our dear friend Scott, Tecla’s hubby, was unable to join us, and he was missed.

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A simple meal is all that’s needed, since the purpose of the visit was spending time together. We did add an appetizer and soup because we wanted the evening to last longer. More time requires more food. Well, at least that’s my thinking.

Here is what we served, and the elegant, simple table setting we served it on.

Appetizer & Soup

Eggplant rounds with roasted tomato & goat cheese

Sliced eggplant dusted with flour, quick sauté, then placed on a baking. Top each one with a spoonful of roasted tomatoes (sauce), a dollop of goat cheese, some thyme leaves and drizzle of olive oil. Bake until cheese melts.

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Seafood Soup

This is the perfect starter on cold night. A light fish broth chock full of shrimp, monkfish, calamari and beans.

Simply sauté garlic, onions and parsley. Stir in cannellini beans to add a bit heartiness. Then add fish stock and bring to low rolling boil and add the fish. Cover and lower to a simmer until the fish is cooked through.

The same wine we enjoyed with Tecla’s dad in Italy on a visit to the winery. Perfect with the pork and the cake!

The same wine we enjoyed with Tecla’s dad in Italy on a visit to the winery. Perfect with the pork and the cake!

Main Course
Pork Roast
Oven roasted Heirloom Carrots
Oven roasted Butternut Squash with Brown Butter Sage
Quinoa with scallions

 
Photo credit: Tecla Palli-Sandler

Photo credit: Tecla Palli-Sandler

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Roasted Pork
Roasted vegetables & Quinoa
 

Cinque colore salad with oil cured olives

I’ve taken the traditional tri-colore salad and amped it up with a few more colors by way of citrus fruits and oil cured olives. I used both the juices from the grapefruit and oranges then added lemon, lime and zest whisked with olive oil, salt, pepper for the dressing. Fresh, bitter, sweet, sour, peppery. This hit all the right notes.

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Dessert
Gluten Free, Dairy/Egg free chocolate tart. This is not my recipe. Nor did I make it exactly as the recipe stated, but this came out chocolatey, rich and delicious. I made a slightly altered version of Brandi’s Chocolate Espresso Fudge Cake. I didn’t have chocolate to shave over top so I created my own decoration with a random almond sliver swirl. I must have been channeling crop circles.

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Table Setting & Decor
It was a Monday night so there was not a ton of time for a formal table setting. It was more of a last minute task. So no time for ironing meant no tablecloth, and a need to display a napkin that no one would notice the wrinkles. Deep green colored velvet placemats kept with a winter warm theme. White dishes and gold charger popped nicely off the deep color mats and made it feel rich and elegant, but not pretentious. Just the right touch to make our guests feel special, yet not a lot work for me.

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The heartiness of my cabbage floral arrangement, plus elements from my Fall themed arrangement lasted long enough for me to arrange them at the end of the table with some candles to warm up the setting.

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Table setting with green velvet placemats, gold chargers, white plates and a soup bowl with gold trim.

Table setting with green velvet placemats, gold chargers, white plates and a soup bowl with gold trim.

There is nothing more satisfying than making a meal that nourishes the body and the soul, and sharing it!

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Tecla and her dad, Paolo serving up food stirred with love.

Tecla and her dad, Paolo serving up food stirred with love.

JuanCarlos talking about the state of… If you want to know, you’ll have to join us for dinner.

JuanCarlos talking about the state of… If you want to know, you’ll have to join us for dinner.

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We had such a great night. We all love food, travel, family, and living life richly. So conversation was a flow as we enjoyed a simple meal together. Cherishing the time we each carved out for one another in our busy schedules, and realizing that anything worth enjoying takes a little effort. I’m glad we all made the effort. And even happier that we were on Paolo’s list during his short visit. Our turn next… in Italy!!

I hope that with all the rush of the holidays you, too, can carve our time in your schedules to share a meal, laughter and love with the people you love. Dig in, fork first!

Paolo, aka Babbo, digging into chocolate heaven.

Paolo, aka Babbo, digging into chocolate heaven.

 

Sunday Blues - of the Soothing, Swooning Kind

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So the story goes... I needed to go to IKEA.  You must be wondering why, since I don’t need another napkin or tablecloth, dish or candle, or anything for that matter.  But alas, we did need a new patio table. Pause a moment, to digest the thought that we are replacing our 17 year old IKEA teak table with the exact same table. Not only proving the enduring quality of some of IKEA’s items, but lo and behold, the table's solid quaility has kept it on their selling list after all these years.  Since we loved it so much, why mess with a good thing.  And that was what steered my vehicle to IKEA.

The brand, spanking new  IKEA table . And it was the very last one standing in the aisle. I totally lucked out.

The brand, spanking new IKEA table. And it was the very last one standing in the aisle. I totally lucked out.

Now, I'm sure many of you have wandered through IKEA and know that there is only one route... the one they force you to take through the entire store.  Naturally, on my search for the table, I picked up a few other items along the way.  It’s one of those stores where you say, “oh, this is only $5, and that is only $3”. But by the time all your items roll down the conveyor belt into the big blue plastic IKEA bag you just purchased (again) to carry home your 'stuff', it is too late and the complete and utter sticker price shock of the final total hits, and hits hard.  Every dollar truly does add up, my friends. It’s a brilliant tactic.  Price a bunch of stuff low, creating a false 'inexpensive'  buying experience and then when the customer hasn't realized it they just spent a fortune in your store.  There is a sucker born every day, and I was born again on that day.

In filing up of my big blue bag, I happened upon blue and white dish towels. Why? you ask. Didn't I just say I don't need another thing?  Well, because I am drawn to simple, pretty things.  I can’t tell explain exactly why, but I absolutely adore the stark contrast of blue against white. Like a vision of some Greek village. It makes my knees buckle.  So I bought two packs. I wasn’t sure if I would make pillows out of them.  Use them as actual dish towels? Incorporate them into one of my apron designs?  I just had to have them.  It’s a sickness, I fully recognize that.  Who gets swoony over dish towels?  Apparently... ME.

I did none of the above with them. Instead they came to the rescue in another way. We were hosting a BBQ this past Sunday and since I was feeling quite under the weather I didn't have a tablecloth plan.  Literally 1 hour before the guests arrived I still had decided what the table would look like. These dish towels would now become napkins that would grace my outdoor table-scape.  I guess my hubby knew that blue and white swoons me because when I asked him to pick me up flowers in the city at Dahlia, what did he choose? Blue and Whites.  It was fate.

3 arrangements lined the center table and created a harmony of blue.

3 arrangements lined the center table and created a harmony of blue.

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As I unrolled the dish towels, I realized each one was a different graphic design, and if even possible, I loved them that much more. So my need for high contrast, plus my obsession with not being matchy-matchy was thoroughly satisfied. A cornflower blue tablecloth tossed down, white dishes stacked up in order of food served, topped with blue and white IKEA dishtowels twisted once pluse florals to repeat the theme... I’d say Sunday afternoon blues are feeling just fine.

A single, simple twist of the 'napkin' placed over the stack of dishes creates an laid back vibe. LOVE LOVE LOVE the different graphic pattern and how easy and casual it makes it all feel.

A single, simple twist of the 'napkin' placed over the stack of dishes creates an laid back vibe.
LOVE LOVE LOVE the different graphic pattern and how easy and casual it makes it all feel.

Zucchini Crudo

Zucchini Crudo

Cucumber/Smoked Trout rounds are easy.  Chop the trout into small pieces, mix with sour cream, using a scoop dollop onto a slice of cucumber and top with more sour cream.

Tomato & Mozzarella Tart

Tomato & Mozzarella Tart

Cucumber topped with smoked trout & sour cream

Cucumber topped with smoked trout & sour cream

InterMezzo
Steamed Mussels with ciabatta

Steamed mussels with herbs, garlic and wine.

Steamed mussels with herbs, garlic and wine.


First course
Pasta with fresh herbs & garlic, grated Parmigiano Reggiano & Roasted Tomatoes

Main Course
Grilled Iberíco Pork Shoulder & End Loin  
Grilled Langostinos
Corn on the Cob
Nectarine/Corn Arugula Salad

Presa Iberíca and Pluma Iberíca are pork should and end loin cuts from Iberíco pigs. The pork is marbled with flavorful fat that melts in your melt like no other. You can buy them these frozen only at  Despaña SoHo .

Presa Iberíca and Pluma Iberíca are pork should and end loin cuts from Iberíco pigs. The pork is marbled with flavorful fat that melts in your melt like no other. You can buy them these frozen only at Despaña SoHo.

Large and juicy, langostinos on the grill are divine.

Large and juicy, langostinos on the grill are divine.

Nectarine and Raw Corn Salad over Arugula and Boston Lettuce with an orange/lime vinigiarette.

Nectarine and Raw Corn Salad over Arugula and Boston Lettuce with an orange/lime vinigiarette.

Dessert
Peach Cobbler
Honey Dew
Cheese/Fruit Plate
S'Mores

This is a recipe from Ina Garten

This is a recipe from Ina Garten

Creates a nice crust to crack into with warm peaches below, then served with whipped cream

Creates a nice crust to crack into with warm peaches below, then served with whipped cream

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It was a wonderful day filled with LOVE. 
Food made with LOVE.
New  friends and old friends full of LOVE.
And blues that make you the other 's' word -  swoon

 

The new white marble LOVE addition to my collection was gifted to me with love by Angelica. You can never have too much.

Love is is the air. Angelica and Marcos

Love is is the air. Angelica and Marcos

JuanCarlos manning the grill, fortified with hydration.  Photo credit: Angelica Intriago

JuanCarlos manning the grill, fortified with hydration. Photo credit: Angelica Intriago

Gathering around the grill with our friends from Bilboa, Spain: Ana, JuanFran, their daughters, and Cecila   Photo credit: Angelica Intriago

Gathering around the grill with our friends from Bilboa, Spain: Ana, JuanFran, their daughters, and Cecila

Photo credit: Angelica Intriago

Who doesn't love the hammock. Also, in blue and white.  Photo credit: Angelica Intriago

Who doesn't love the hammock. Also, in blue and white. Photo credit: Angelica Intriago

JuanFran, quite the chef himself, giving JC a hand.  Photo credit: Angelica Intriago

JuanFran, quite the chef himself, giving JC a hand. Photo credit: Angelica Intriago

We have the A-OK sign!  Photo credit: Angelica Intriago

We have the A-OK sign! Photo credit: Angelica Intriago

Amore!!!  Photo credit: asithappens.format.com

Amore!!! Photo credit: asithappens.format.com

A Belly Full of Pork

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What happens when your Cuban-Spanish hubby abides by your vegetable eating habits day after day?

A darn gone crazy hankering for animal meat is what happens.  That's how he woke up this past Sunday morning.  With meat on the brain and a little piggy whispering in his ear.  Immediate attention needed to be paid. So no time was wasted.  We hopped into the car with a serious plan to calm the urge.  Luckily for us one of the best places 'round these parts to buy good meat is literally down the street at our local Italian market. We love their fresh, top quality products, but truly despise the lines and long wait. Efficiency is not their strong suit. Quality is, so we wait.

With carrots, celery, tomatoes and the all important pork chops in hand, we headed home.  JuanCarlos' plan was to make a pot full of pork goodness to fill his belly aching.  The ingredients might be familiar as this dish employs the same basic premise as Osso Bucco, or stew or any slow cooked one pot meal. The art of cooking it a long time allows all the flavors to melt down into magic.  It is an easy, cut 'em up, cook 'em, one pot wonder. 

In true team sport form, JC and I took turns prepping the dish and taking the pictures. So enjoy both our hands in the shots.  It was a fun way to start our Sunday together.  This recipe makes enough for 6-8, so super good fortune that my sister was coming for a few days.  Tasty pork chops for lunch and dinner.

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Ingredients  

2 racks of pork chops
2 large onions, cut in thirds
3-4 carrots, large dice
3-4 celery stalks, thick slices
5-7 Campari tomatoes, cut in half
3 garlic, smashed and chopped
1 c fresh parsley, rough chop
1 c San Marzano whole tomatoes
8 oz water
3/4 bottle wine (Red and/or White)
1/4 c fresh sage, rough chop
Magic 3 (olive oil, salt, pepper)

 

Instructions

Prep all your ingredients. Add oil to the large dutch oven or heavy duty pot and toss all the vegetables in (onions, carrots, celery, garlic, fresh tomatoes).  Sauté all them for 5-7 minutes. 

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Season the pork with salt and pepper and sage.

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Once the vegetables have softened slightly, add the canned tomatoes, wine and water then nestle the pork in this flavor filled bath. Add the chopped parsley. Raise the heat and let it come to a boil.  Once at a full boil, cover with the lid remove from the stove top and place in a 325 degree oven for 2 - 2.5 hours. 

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The vegetables will get soft and almost dissolve to become part of the rich and sweet tasting sauce.

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The pork will be fork tender. You can serve it family style in a large platter floating among all the vegetables and juices.

Or plate it up with a side of greens such as broccoli rabe, or broccolini. 

For a starch, go ahead and make some pappardelle or mashed potatoes.  This is a hearty, rich dish and it deserves to be adorned properly.

I sound like a broken record but this is an ideal dish to make for a dinner party as it feeds a hungry group. Can be made ahead and will be loved by all. And if you need an alternative to lamb for Easter meal, maybe give this a go. It will resolve any need for a belly full of pork.

Sunday Lunch with Friends

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When I was growing up Sundays were traditionally a family gathering day. It revolved around the main meal served around 2pm usually consisting of pasta and meats from the gravy (sauce).  Oh the glory days, when life was much simpler and we made time to gather for food and laughter.  Much to my sadness, those days of living around the corner from one another and having oodles of time are long gone.  And so are the weekly family gatherings.  I could go into a long diatribe about that subject but the point here is to try to create new Sunday traditions.  With that in mind, JuanCarlos and I usually cherish making pasta on Sundays.  We have this funny joke between us where one of us will smilingly state, "Lidia said".  We glommed this phrase after watching a cooking show with Lidia Bastianich where she stated that it's ok to eat a little pasta every day.  That was all I needed to justify my habit. We couldn't agree more and with her permission we proudly, confidently shout out: "Lidia said", and a tradition was born.  We also try to harken back to those olden days and invite people over.

The only unfortunate part is that since we live in the burbs we don't have many friends who can just stop by.  
We do, however, have a few that like to venture up from the Big Apple.  And so one wintery Sunday we were graced with a visit from two adventurous souls from Manhattan willing to share a Sunday meal with us.  They are originally from Florence, Italy.  Our friend, Tecla, now lives in NYC but her dad, Paolo, recently returned to Tuscany and was here for a visit.   When we were in Italy last April, he welcomed us into his home, so it seemed only fitting that we would return the favor in this small way. (Tecla's husband, Scott was not able to join us.)

Tecla is always smiling and laughing and is a blast to have around.  Paolo is a gentleman and a gem of a man.

Tecla is always smiling and laughing and is a blast to have around.  Paolo is a gentleman and a gem of a man.

First things first. Set a simple but inviting table. 

It was a Sunday lunch so I wanted to keep it informal yet welcoming.  Staying with an all white dish theme and adding cream hued napkins helps to tone down the formality.  In order to keep it from feeling too overdone, I opted for no tablecloth instead using a layered placemat approach.  First layer is a cream linen placemat with a dark wooden wicker mat placed in the opposite direction so it hung over the table.

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Bird's eye view of this simple but chic table setting.

Bird's eye view of this simple but chic table setting.

Adding individual salt & pepper shakers to the table avoids each guest having to pass them around. It's especially helpful since some guests might feel intimidated to ask thinking that adding salt/pepper is an insult to the chef.  

I left the middle of the table open as the landing spot for the family style platters and moved all the candles and votives to the far end of the table. It's all about the food and company.

Now with the table set, onto the food. 

What a treat to share a Sunday meal.  I know I rambled on and on about enjoying pasta on Sundays.   So I bet you are anticipating a pasta dish.  Foiled again.  We swerved from that tradition, and instead made risotto and pork loin.  The traditional part was served by a big dose of enjoying a meal with people we love, and that was plenty enough tradition for us. 

Hosting doesn't mean that you have to go nuts preparing for days. Simple food that tastes good is all you need.  And that is exactly what we did.  I had made a bean and escarole soup the day before and thought it would be nice to start with a little bowl to warm their souls on that chilly day.  Then we moved onto to snacking from a cheese/charcuterie platter followed by roasted eggplant topped with feta gremolata and roasted tomatoes.  We enjoyed those treats in our kitchen while we caught up on life, and while I began making the risotto.  

Charcuterie & Cheese Platter, chock full of  Serrano ham, chorizo, Mahon Curado  cheese, grapes,  Marie's Gone Crackers

Charcuterie & Cheese Platter, chock full of Serrano ham, chorizo, Mahon Curado cheese, grapes, Marie's Gone Crackers

Roasted eggplant with  feta gremolata  and  roasted tomatoes .  Honestly, having a ton of roasted tomatoes in your fridge or freezer is your best secret weapon.  The dishes you can make are endless!

Roasted eggplant with feta gremolata and roasted tomatoes.  Honestly, having a ton of roasted tomatoes in your fridge or freezer is your best secret weapon.  The dishes you can make are endless!

Our meal was a simple offering of:

Pork Loin
Creamy Risotto
Sautéd Mushrooms
Apple Crisp Salad

Served with an Italian red wine 

Cream Puffs served with warm strawberry compote

Pork Loin, simple but tasty and fresh with a squeeze of lemon.

Pork Loin, simple but tasty and fresh with a squeeze of lemon.

Creamy risotto, replacing pasta this Sunday. Still hearty and satisfying.   

Creamy risotto, replacing pasta this Sunday. Still hearty and satisfying.   

Apple crisp salad and sautéd mushrooms

Apple crisp salad and sautéd mushrooms

Fill your plate.  Fill your heart.

Fill your plate.  Fill your heart.

Dessert was a pile of cream puffs served with warm strawberry relish, and continued to keep the wine flowing.

Cream puffs

Cream puffs

I can't tell you how fortunate we are to have such wonderful friends, and the ability to share delicious food that is super easy to make, and even easier to enjoy.  

I hope you have a Sunday tradition that you cherish, or take this cue to create one to enjoy for decades to come. 

P.S. Out of pure coincidence and happiness, this post is launching on Tecla's birthday.  So happy birthday, dear friend.  Here's to many more Sunday lunches and more!

 

I love hearing from you, so please feel free to leave a comment.

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