Today is the Feast of the Immaculate Conception. It is a Solemnity Feast; thus a Holy Day of Obligation for Catholics throughout the world. The Feast of the Immaculate Conception, in its original form, dates back to the seventh century.
Churches in the East were the first to dedicate a feast day to Mary’s conception. Then it was called Feast of the Conception of Saint Anne, Mother of Mary. In other world, the feast celebrated the conception of the Blessed Virgin Mary in the womb of Saint Anne. Nine months later, on September 8, the Church celebrates the Nativity or birth of Mary.
Sometime in the 11th century, the feast arrived in the Churches of the west. Both the Eastern and Western Churches maintained that Mary was free from sin throughout her life, but there were different interpretations as to what that meant. Because of the doctrine of Original Sin, those in the West began to believe that Mary could not have been sinless unless she had been spared from the stain of Original Sin at the very moment of her conception. This lead to the teaching of her Immaculate Conception.
Often when people hear the term “Immaculate Conception” they mistakenly think this is in reference to Jesus. However; since the Feast of the Immaculate Conception is December 8 and Christ was born just 17 days later, that doesn’t add up. The Feast of the Annunciation, observed on March 25, nine months before Christmas, is the conception of Christ.
Friday Feast of the Immaculate Conception
Salmon with Lemon Dill Sauce
Creamy chive Mashed Potatoes
Pan Seared Asparagus
Salmon with Lemon Dill Sauce
2 lbs Salmon Fillet
Salt to taste
Fresh Black Pepper to taste
2 Lemons, divided
1/2 tablespoon Fresh Dill
4 tablespoon Butter
2 tablespoons Olive Oil
Season the salmon flesh and skin with salt and pepper. Set the fish aside. Juice 1 lemon, thinly slice the other; mince dill and dice butter, set aside.
Add the olive oil a cast. Bring it up to heat. Once the skillet is heated lay the Salmon skin side down. When the flesh becomes opaque and the skin begins to curl along the sides, turn fillets with a thin spatula.
Cook flesh side almost to desired doneness. Turn fish flesh side up. Add the butter, fresh lemon juice, and minced the dill. Heat through over medium heat; baste over the fish. Lay lemon slices into the skillet, remove from heat.
Creamy Chive Mashed Potato
3 lbs Russet Potatoes
Salt to taste
1/2 cup Milk
5 tablespoons Butter, divided
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 tablespoons Sour Cream
Chives as desired
Peel and cut potatoes into 1-inch cubes. Place in a pot, add enough water to just cover potatoes. Season the water with salt. Bring to a boil over high heat; then reduce to a steady simmer. Cook potatoes for 15 minutes or until very soft when pierced with a fork.
Drain well, return potatoes to the pot and let dry over low heat for about a minute or so.
In a glass measuring cup, warm milk with 4 tablespoons butter. Whisk melted butter into the warm milk. Season with salt and pepper. Roughly mash potatoes, then pour milk mixture over the potatoes. Continue to mash until creamy. Add sour cream, fold into the mashed potatoes.
Transfer to a serving bowl. Melt remaining tablespoon butter, drizzle over the potatoes. Snip chives, scatter over the top. Serve and enjoy.
Pan Seared Asparagus
1 lb Asparagus
1 tablespoon Olive Oil
1 tablespoon Butter
Kosher Salt to taste
Fresh Black Pepper to taste
Rinse the asparagus, trim ends, leaving spears about 8-inches long.
In a skillet, heat oil with butter until sizzling. Dorn down the heat to medium, add asparagus. Using a broad spatula, turn the spears over from time to time until the tips are more or less browned, about 10 minutes. Spears should be tender yet slightly al dente. Sprinkle with salt and pepper, transfer to a platter or individual plates to serve.
Sing to the Lord a new song, for he has done marvelous deeds
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