Organic Veggies Make a Happy Holiday

Organic veggies are part of everyone’s Happy Holiday traditions. Maybe your favorite is your great aunt’s Corn or Carrot Pudding or your Mom’s Green Bean Casserole, or your Mother-in-law’s Creamed Onions or Grannie’s  Scalloped Potatoes, or Bubbie’s Latkes and Applesauce. Whatever the dish, the memories are cherished and eagerly anticipated each year. New generations take over, but the food traditions often remain the same, maybe with a new modern “twist”.

 

One of our family traditions is to have a Tourtiere, a French Canadian Meat Pie for Christmas Eve.

It is rich and filling, with meat, organic potato, carrots, and onions. Spicy and fragrant with allspice, thyme and parsley.

Tourtiere

Of course, with a heavy dish like this, we always have a nice, fresh and tangy salad of organic veggies and sometimes fruit. Here’s one to use your fresh Florida Strawberries and Blackberries!

A simple recipe here.  Use whatever organic greens you like and enjoy!The local organic lettuce, so sweet and fresh, would be a super treat this week!

Organic Spinach, Strawberry and Blackberry Salad

 

Tourtiere

French Canadian Meat Pie

2 pie crusts for 9 «  pie

1 organic onion, chopped

2 stalks organic celery, chopped

1 organic carrot, chopped

2 T butter

2 cloves organic garlic, minced

1 pound grass-fed ground beef

½ pound humanely raised ground pork or ham

1 boiled organic potato cut up into cubes

¾ cup chicken stock

1 teaspoon thyme, salt, 1 bay leaf, ½ teaspoon allspice

2 tablespoons fresh breadcrumbs

1 egg beaten with cream for glaze

Cook onion, celery and carrot in butter for 4 minutes. Add garlic. Cook 2 more minutes.

Crumble in beef and pork, and cook until they are no longer pink. Mix in chopped ham if using.

Add stock and spices.

Simmer for 30 minutes. Let cool.

Stir in breadcrumbs and potato.

Place all in an unbaked pie shell.

Cover with top crust. Cut holes on top. Brush with egg/cream glaze.

Bake at 425 for 10 minutes. Reduce heat to 375 bake for 25 minutes. Until crust is golden.

This is what an “old”  and well-used recipe looks like.

Old Tourtiere Recipe

This week, I’ve been making treats for a catering event for Hannukah. Latkes with homemade applesauce and sour cream are the culmination of a cocktail hour with small plates of hors-d’oeuvres.

Potato Latkes

Latkes

1 large organic onion, grated

about 3 large organic potatoes, grated

3 eggs, beaten

1/2 cup sifted flour, 1/2 teaspoon baking powder

salt and white pepper

chicken fat (schmaltz) for frying or peanut oil

Blend the grated onions and potatoes with flour and baking powder. Stir in eggs, and season with salt and pepper.

Drop by the tablespoon into a skillet with hot oil. Do not crowd the skillet. Fry in batches. Fry until browned and crispy on each side 1 or 2 minutes.

Drain on paper towels and eat immediately with homemade applesauce and sour cream.

Menorah, Candles

Our tradition is to have Smoked Salmon on Bagels for Christmas Morning while opening gifts. These Latkes would be wonderful with the salmon in place of the bagel, and gluten-free if you use potato starch in place of flour or gluten-free matzo meal.

Christmas Eve/Morning

Here’s another low-carb version from Petit Chef, smoked salmon on organic Apple slices.  .Watch the video

And now,  a repeat of an elegant Potato and Cauliflower treat from Italy. This one takes work, but it is worth the effort for a special occasion.

Sformato of Organic Potatoes and Cauliflower

Potato and Cauliflower Timbale

1 medium organic potato

1 small head organic cauliflower

1/2 cup half and half

1/2 cup vegetable stock (can use all stock)

1 tablespoon organic butter

1 tablespoon organic flour

3 ounces of provolone, cheddar or any mixture of local, good melting, flavorful cheeses

3 tablespoons parmesan

1 organic egg

pinch nutmeg (and cayenne if desired)

salt and pepper

fine breadcrumbs

Panko crumbs

extra parmesan

Boil the potato in the skin. Cut cauliflower into florets and cook until soft. Peel potato and put through a ricer or food mill. Do the same with the cauliflower which has been thoroughly drained and dried. Mix together.

 Melt the butter and blend in the flour to make a roux. Add the cream and stock and whisk until thickened. Add this to the riced potato and cauliflower mixture. Mix in the cheeses, egg, and seasonings.

Preheat oven to 400 degrees. Grease a casserole dish, loaf pan or ramekins and coat with fine breadcrumbs. Add the potato cauliflower mixture and spread evenly. Top with Panko crumbs and extra parmesan.

Place casserole, loaf pan or ramekins in a larger pan with some water and bake in the oven for 45-50 minutes for ramekins, at least 1 hour for a larger dish.

Serve warm or room temperature, with or without a sauce.

I had it served with a Porcini Mushroom Sauce.

Spice it up for something different and add some curry powder. Serve with an organic apple chutney!This sounds like a good one!

Happy Holidays! Keep them Merry and Memorable with Organic Veggies!

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