We broke with tradition yesterday, to the dismay of a few (but not most), and did not have Corned Beef & Cabbage, per se, to celebrate my brother's birthday. We did have Reuben panini -- made with corned beef and sauerkraut (technically cabbage) on marbled rye -- and it was YUM!
From the minute I saw E is for Erwtensoep (Dutch Pea Soup), I knew I had to make it, and then it got into my head that it would be the perfect other half of a celebratory St. Paddy's birthday soup and sandwich combo -- if only because it's green.
It is quite possible that new traditional ground has been trodden -- The Dutch-Irish lunch was PERFECT!! The panini were wonderful and just the right size, the soup was delicious... and devoured. I was kind of planning on leftover pea soup for lunch today, but it wasn't meant to be!
I made the soup late on Saturday. I had a momentary lapse at the grocery store while shopping for ingredients and came home with a fresh pork loin instead of a pork shoulder (ham). It was late, so I cut it into three pieces and threw it into the pot, increasing the cooking time in the "puree stage" to 2-1/2 to 3 hours rather than the 45 minutes stated in the recipe; the pork shredded nicely! I used smoked turkey sausage and more salt was required as seasoning because of the lack of ham, but otherwise the recipe was followed exactly.
Blogging these past almost-four years has done as much for my cooking and food repertoire as it has for my knitting... Dutch Pea Soup will join notable blog favorites such as Chili All Day, Roasted Tomato Sauce, and La Bete Noir in my recipe box.
Oh, and there was Carrot Cake for dessert yesterday... guess who licked the beater (and the spoon!). Little bro's filling in on the left, just doin' his job as Eye Candy.
Happy St. Patrick's Day!!!