Menu Planning
ravenlynne
the next two weeks so I can shop tomorrow and am blanking. We're having
ham (dh request, rib roasts are too pricey this year) on christmas day
with whatever I decide to serve with it.
--
Currently reading: Finals over! Yay for an A in organic chem and a B in
Human Anatomy and Physiology. Now what to read?
Chemo the Clown
Tenderloins, king crab legs, sauteed green beans, rosemary roasted
baby reds. Cheese tray to start with other munchie thingies. Oh and
some wine and more wine and more wine.......
sf
<raven...@somecraphere.com> wrote:
> What are you guys cooking for christmas eve? I'm making my menus for
> the next two weeks so I can shop tomorrow and am blanking. We're having
> ham (dh request, rib roasts are too pricey this year) on christmas day
> with whatever I decide to serve with it.
Our Christmas dinner is always Christmas Eve. It's small, close
family, plus it's the usually the only time of year that we have a rib
roast so the cost isn't important. We'll have Yorkshire pudding for
sure, vegetable to be decided. We didn't have pumpkin pie for
Thanksgiving (we were invited elsewhere and there were such a pie
selection, I didn't make it to the pumpkin), so I'll make pumpkin pie
for sure. We're going somewhere else for Christmas Day and it will be
a Thanksgiving type feast.
--
Never trust a dog to watch your food.
ravenlynne
I did find a butcher shop here selling rib roast for 5.99/lb...so I
don't suppose that price is too bad. I figure if I go that way I need 4
lbs for my family of 6. The twins won't eat much and my 5 year old won't
eat any. That just leaves my husband, my oldest daughter and myself.
Cindy Hamilton
> What are you guys cooking for christmas eve? I'm making my menus for
> the next two weeks so I can shop tomorrow and am blanking. We're having
> ham (dh request, rib roasts are too pricey this year) on christmas day
> with whatever I decide to serve with it.
Nothing special. Christmas Eve isn't a big deal in either my
husband's family or mine, so we aren't habituated to do anything
extraordinary.
We haven't even figured out what to do for Christmas Day.
Might be homemade pizza. Last year we did veal parm,
if memory serves. (That's his speciality; I can take it
or leave it.)
Two weeks? Yikes! We usually plan Sunday dinner (so
he can have the leftovers for lunches), I shop Friday night
or Saturday morning, and we wing it for the rest of the
days. (That's probably how we end up having the same
seven menus over and over on weeknights.)
Cindy Hamilton
Sqwertz
> What are you guys cooking for christmas eve? I'm making my menus for
> the next two weeks so I can shop tomorrow and am blanking. We're having
> ham (dh request, rib roasts are too pricey this year) on christmas day
> with whatever I decide to serve with it.
Almost everybody here has rib roasts on sale. $5/lb USDA select
from Sprouts and $6 from Newflower/Sunflower ("Presidential Cut").
USDA top 1/3rd Choice for $7.99 from Central Market, and $9.99 USDA
Prime or All Natural Choice from HEB.
Too bad all the sales end on Wednesday. So I'll probably get a
whole USDA Choice from Restaurant Depot for $5.69/lb.
-sw
Aussie
@news.eternal-september.org:
> What are you guys cooking for christmas eve? I'm making my menus for
> the next two weeks so I can shop tomorrow and am blanking. We're having
> ham (dh request, rib roasts are too pricey this year) on christmas day
> with whatever I decide to serve with it.
>
Not sure about CE, that's a bit of a non-event as far as we're concerned.
The SO will be working CE and Boxing Day, but the powers that be have
graciously allowed her to have Xmas Day off!! And I'm on duty starting the
21st, right through till NYE (I volunteered to do the holiday shifts to
give the guys with young families.... and grandkids, time to spend with
their kids etc..... that's my Christmas gift to them ;-)
The SO wants grilled salmon steaks for her Christmas dinner, so that's
already sorted. And it looks like it's going to be a 'stinker' (ie, really
hot day), so it'll be cold salad and chilled bubbly to accompany.
We have #'s 1 and 2 daughters coming over for lunch tomorrow, as they will
be busy with the respective partners for CE and Xmas Day. #1 has already
been lined up and is quite eager to come over as she's been told to bring
an empty 'wheelie' suitcase with her to carry back all their presents :-)
(I hope it's full with *our* presents when they arive!!;-)
--
Peter Lucas
Hobart
Tasmania
A good friend would drive 30 miles at 2:00 am to bail you out of jail.
A best friend, however, would be sitting in the cell next to you saying
"Man, that was f******n Awesome!"
Ema Nymton
> What are you guys cooking for christmas eve? I'm making my menus for
> the next two weeks so I can shop tomorrow and am blanking. We're
> having ham (dh request, rib roasts are too pricey this year) on
> christmas day with whatever I decide to serve with it.
>
On Christmas Eve we have seafood or Chinese. This year, it will be
Chinese.
Becca
Chemo the Clown
That's the American Spirit!!
cshenk
> What are you guys cooking for christmas eve? I'm making my menus for the
> next two weeks so I can shop tomorrow and am blanking. We're having ham
> (dh request, rib roasts are too pricey this year) on christmas day with
> whatever I decide to serve with it.
Normally we aren't really fancy with the Xmas foods. It's just us this
time, no guests. Normal for us would be a ham slice, or a whole fish, or
some combination of that. I usually make up some side munchies in a sort of
'not often made here' sort. Sushi rice balls with sweet redbean center
rolled in powdered purple plum then Xmas colored sprinkles.
Might rotisserie a chicken on Xmas day.
ravenlynne
I have to plan carefully or I can go over budget easily.
ravenlynne
I got a 5.13 lb one at the commissary for $25.62. That should feed us
three regular eaters and the twins. Middle son won't eat any, he's too
choosy.
ravenlynne
Many of my friends are having chinese. They're jewish.
Sqwertz
> On Christmas Eve we have seafood or Chinese. This year, it will be
> Chinese.
For some reason Cantonese style roast duck has been a tradition at
my house on CE. I don't think it has anything to do with the
movie, "A Christmas Story".
-sw
Chemo the Clown
Some my Amish friends are having matza balls.
ravenlynne
fa ra ra ra ra ra ra ra ra.
Arri London
ravenlynne wrote:
>
> What are you guys cooking for christmas eve? I'm making my menus for
> the next two weeks so I can shop tomorrow and am blanking. We're having
> ham (dh request, rib roasts are too pricey this year) on christmas day
> with whatever I decide to serve with it.
>
>
The herring/pickled beet salad previously mentioned. Perhaps some
prawns/shrimp and other nibbles. Cocoa and biscuits/cookies (such as
lebkuchen) after the Christmas Eve tour to view the neighbourhood
lights.
Christmas dinner will also be ham. Haven't decided the trimmings yet.
Christine Dabney
wrote:
Coming into this thread on the late side.
I am working both Christmas Eve and Christmas night. We are having
some sort of potluck at work on Christmas Eve, but I have no clue yet
as to what I am taking to it.
As far as my Christmas dinner goes, I will either fix it on next
Thursday, or on Sunday after Christmas. I got some chanterelles at
Monterey Market when I passed through Berkeley this week ($8/lb) so I
am thinking of making this, from the Avec Eric book, by Eric Ripert.
This is looking very good. This recipe was posted from his book, on
Amazon.
Christine
Roasted Pork Loin with Wild Mushrooms, Garlic, and Sage Pan Jus
This recipe was inspired by my visit to Tuscany and the flavors of the
autumn season that were so prevalent while I was there. Searing the
pork loin to lock in the juices keeps the meat moist, and the rich pan
sauce is made using the drippings from the roasted pork along with the
earthy mushrooms. I like to put the garlic cloves in the pan with
their skins still on so they sort of roast inside their case; the
result is tender roasted garlic. --Eric Ripert
Serves 4
Ingredients
PORK LOIN AND JUS
1 (2-pound) pork loin, trimmed
2 tablespoons olive oil
1 garlic head, cloves separated, unpeeled
3 sage sprigs
2 bay leaves, lightly crushed
¼ cup dry white wine
½ cup chicken stock
– fine sea salt and freshly ground black pepper
MUSHROOMS
12 ounces assorted wild mushrooms, such as morels, porcini,
chanterelles and/or oyster mushrooms
2 tablespoons canola oil
2 tablespoons butter
1 small shallot, finely minced
2 teaspoons finely minced garlic
2 thyme sprigs
– fine sea salt and freshly ground pepper
Instructions
Using kitchen string, tie the pork loin once lengthwise and then
crosswise, spacing each tie 1 inch apart. Season the pork generously
with salt and pepper.
Heat the olive oil in a large sauté pan over medium-high heat.
Carefully add the pork loin to the hot pan and sear on all sides until
golden, about 6 to 8 minutes. Add the whole garlic cloves. Lower the
heat, cover, and continue roasting until medium, about 25 to 30
minutes. Check the doneness of the pork loin by inserting a meat
thermometer into the center of the loin; it should register 150°F (it
will continue cooking while resting). Transfer the loin to a cutting
board and let rest. Reserve the sauté pan.
Meanwhile, prepare the mushrooms: trim and clean all of the mushrooms.
Heat the oil and butter in a large sauté pan over medium heat. Add the
shallot, garlic and thyme, and cook until the shallot softens, about 3
minutes. Add the mushrooms and sauté until the mushrooms are tender
and golden brown, about 5 minutes. Set aside.
Heat the pan (reserved from the pork) over medium heat. Add the sage
and bay leaves, and deglaze the pan with the white wine. Simmer to
reduce the wine by half, then add the chicken stock and bring to a
simmer to lightly reduce again. Add the sautéed mushrooms to the sauce
and remove from the heat; set the mushrooms and sauce aside for about
5 minutes to infuse.
Slice the pork loin crosswise into 1-inch-thick slices and lay 3
slices on each of 4 plates. Spoon the mushrooms over and around the
pork loin, spoon the jus around, and serve immediately.
Bob Terwilliger
> What are you guys cooking for christmas eve? I'm making my menus for the
> next two weeks so I can shop tomorrow and am blanking. We're having ham
> (dh request, rib roasts are too pricey this year) on christmas day with
> whatever I decide to serve with it.
We're having the Feast of Seven Fishes.
Message-ID: <4cd2a6b1$0$23953$c3e8da3$9b4f...@news.astraweb.com>
Bob
Ms P
"ravenlynne" <raven...@somecraphere.com> wrote in message
news:ieg9ev$d6$2...@news.eternal-september.org...
I have no idea what we'll have on Christmas Eve. I know that for Christmas
dinner we'll have pot roast. It's the only thing my mother can make for a
good size group without screwing it up. I'll make some scratch dinner rolls
to go along with it.
Ms P
Sqwertz
> Middle son won't eat any, he's too choosy.
<gasp> Won't eat ribeye? <shaking head>
Well, at least the rest of you should be pretty well off :-)
It's been rib roast on Christmas at my house for a couple decades.
The most I ever spent for one is $91 in 2001 and it was the worst
one ever. I wont spend that much this year. $50 is my limit this
year, so hopefully Restaurant Depot has some half-racks.
-sw
Julie Bove
"ravenlynne" <raven...@somecraphere.com> wrote in message
news:ieg9ev$d6$2...@news.eternal-september.org...
> next two weeks so I can shop tomorrow and am blanking. We're having ham
> (dh request, rib roasts are too pricey this year) on christmas day with
> whatever I decide to serve with it.
Someone gave me a recipe for cookies that use chickpea flour, no eggs. The
recipe does call for butter but I'm going to try dairy free margarine. I
think it is a Persian recipe. I also found a recipe for some no bake
snowball cookies that use oats. Recipe calls for instant oats but I'm going
to use whole gluten free oats and whiz them up a bit in the food processor
and hope that works. They also have cocoa in them. Roll in balls and roll
in powdered sugar. Also making peppermint bark.
No clue what we're eating for dinner. Most likely we will go out to eat.
We have so many food issues in the family! Both allergy and medical. It is
next to impossible to find one meal we can all eat.
I am doing a casserole for Christmas morning that has sweet Italian sausage,
onion, brown sugar and chunky applesauce. I don't like it at all but
daughter and husband like it.
Will be going to Costco over the weekend and will get some kind of meat and
some more produce. Did some grocery shopping today and yesterday. My
cupboards were bare save for some canned goods, pasta and rice.
ravenlynne
> On Fri, 17 Dec 2010 19:25:51 -0500, ravenlynne wrote:
>
>> Middle son won't eat any, he's too choosy.
>
> <gasp> Won't eat ribeye?<shaking head>
Won't even try anything but ham, hotdogs, pizza and macaroni and cheese.
It's been this way for years. Stubborn boy. His doctor doesn't
understand either. He hasn't eaten dinner for years. I give him what
we are having and he either eats or doesn't. There are too many people
here, I can't be a short order cook.
>
> Well, at least the rest of you should be pretty well off :-)
Oh we will be! I assume 5 lb will be enough from my google research.
sf
<juli...@frontier.com> wrote:
> I am doing a casserole for Christmas morning that has sweet Italian sausage,
> onion, brown sugar and chunky applesauce. I don't like it at all but
> daughter and husband like it.
Would you please post the recipe? It sounds interesting.
Terry
>What are you guys cooking for christmas eve? I'm making my menus for
>the next two weeks so I can shop tomorrow and am blanking. We're having
>ham (dh request, rib roasts are too pricey this year) on christmas day
>with whatever I decide to serve with it.
Semi-traditionally we have beef vegetable soup and homemade French
bread.
BTW congratulations on the organic chem grade! I never did that well
in organic; analytical was my strength.
--
Best -- Terry
Julie Bove
"sf" <s...@geemail.com> wrote in message
news:lpkpg69s5e13fbd6k...@4ax.com...
> On Fri, 17 Dec 2010 22:32:51 -0800, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>> I am doing a casserole for Christmas morning that has sweet Italian
>> sausage,
>> onion, brown sugar and chunky applesauce. I don't like it at all but
>> daughter and husband like it.
>
> Would you please post the recipe? It sounds interesting.
I posted it the other day but I'll find it again.
http://allrecipes.com//Recipe/sausage-applesauce-appetizer/Detail.aspx
Note: I do not use anywhere near that amount of sugar. Just a sprinkle.
sf
<juli...@frontier.com> wrote:
>
> "sf" <s...@geemail.com> wrote in message
> news:lpkpg69s5e13fbd6k...@4ax.com...
> > On Fri, 17 Dec 2010 22:32:51 -0800, "Julie Bove"
> > <juli...@frontier.com> wrote:
> >
> >> I am doing a casserole for Christmas morning that has sweet Italian
> >> sausage,
> >> onion, brown sugar and chunky applesauce. I don't like it at all but
> >> daughter and husband like it.
> >
> > Would you please post the recipe? It sounds interesting.
>
> I posted it the other day but I'll find it again.
>
> http://allrecipes.com//Recipe/sausage-applesauce-appetizer/Detail.aspx
>
> Note: I do not use anywhere near that amount of sugar. Just a sprinkle.
>
blake murphy
i meant to congratulate raven also. well done!
your pal,
blake
ravenlynne
Thanks to both of you...I worked harder than I ever have in school. I
was a point and a half from an A in Anatomy, but my professor wasn't
willing to give me any work to do to get the point and a half. Ah well...
Cheryl
> Our Christmas dinner is always Christmas Eve. It's small, close
> family, plus it's the usually the only time of year that we have a rib
> roast so the cost isn't important. We'll have Yorkshire pudding for
> sure, vegetable to be decided. We didn't have pumpkin pie for
> Thanksgiving (we were invited elsewhere and there were such a pie
> selection, I didn't make it to the pumpkin), so I'll make pumpkin pie
> for sure. We're going somewhere else for Christmas Day and it will be
> a Thanksgiving type feast.
I'm going to try my hand at making Yorkshire Pudding this year to go
with the prime rib my SIL is making. If you or anyone else has a good
recipe for me to try I'd be grateful.
Cheryl
> Won't even try anything but ham, hotdogs, pizza and macaroni and cheese.
> It's been this way for years. Stubborn boy. His doctor doesn't
> understand either. He hasn't eaten dinner for years. I give him what
> we are having and he either eats or doesn't. There are too many people
> here, I can't be a short order cook.
One of my sister's twins is like that and he's almost 11 now. I remember
the first weekend I had the twins at my house to give my sister a break,
I had to get food that he'd eat but I got the wrong brand of chicken
nuggets, and the peanut butter was crunchy not smooth. It would drive
me crazy to have a picky eater like that all the time. My sister just
makes things she knows he'll eat. His twin sister is a much better
eater. Both are very thin though.
Sqwertz
I had a roommate when I first moved out of the nest that was an
obnoxiously picky eater. He didn't even know what a whole, raw
chicken looked like. But he was always broke and could barely
afford rent, let alone food. I cooked the food which he eventually
had to eat or die. We lived there maybe 6-8 months.
2 years later he went into a 16-month culinary academy program.
So even at age 21, there is still hope. Don't give up :-)
-sw
Terry Pulliam Burd
<raven...@somecraphere.com> arranged random neurons and said:
>On 12/19/2010 11:52 AM, blake murphy wrote:
>> On Sat, 18 Dec 2010 13:42:21 -0600, Terry wrote:
>>
>>> On Fri, 17 Dec 2010 13:16:48 -0500, ravenlynne
>>> <raven...@somecraphere.com> wrote:
>>>
>>>
>>> BTW congratulations on the organic chem grade! I never did that well
>>> in organic; analytical was my strength.
>>
>> i meant to congratulate raven also. well done!
>>
>> your pal,
>> blake
>
>Thanks to both of you...I worked harder than I ever have in school. I
>was a point and a half from an A in Anatomy, but my professor wasn't
>willing to give me any work to do to get the point and a half. Ah well...
I meant to extend my congratulations, as well. Anatomy and Physiology
was the only college course I nearly flunked. I got my undergrad
degree in pharmacological chemistry and had no problem with memorizing
anything chemistry-related, but A and P just about killed off every
brain cell I owned. I memorized, I made word association games, I
tried setting the bones of the feet to music, for instance. Just drove
me wild. So, cheers, Raven! Well done!
OB: If it hadn't been for top ramen, I'd have starved to death in
college :)
Terry "Squeaks" Pulliam Burd
--
"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines
To reply, remove "spambot" and replace it with "cox"
Terry Pulliam Burd
arranged random neurons and said:
>I'm going to try my hand at making Yorkshire Pudding this year to go
>with the prime rib my SIL is making. If you or anyone else has a good
>recipe for me to try I'd be grateful.
Cheryl, we have tweaked James Beard's original yorkie recipe and this
is now Bill's annual culinary masterpiece (not to be confused with his
omelet sofa cushion). It is absolutely perfect. The secret is getting
the fat hot before pouring in the puds:
@@@@@ Now You're Cooking! Export Format
Bill's Yorkshire Pudding
breads, meats and poultry
1 cup milk
1 cup all-purpose flour
2 eggs
1/2 teaspoon pepper
beef drippings/suet
Beat the eggs until quite light and gradually beat in the milk and
sifted flour. Or put all at once into an electric mixer or blender and
beat or whirl for a few seconds, just until the batter is smooth.
Flavor with salt and add, if you like, 2 tablespoons drippings. Let
stand for one hour in the refrigerator
Pour up to 1/2" drippings into muffin tin and heat until very hot and
smoking. Then pour in the batter and bake at 450° F about 10 mins.
Reduce the heat to 375° F and continue baking for 15 to 20 mins or
until beautifully brown and puffy. Do not open the oven door during
the first 20 minutes of baking.
Contributor: James Beard's American Cookery (tweaked)
Yield: 6 servings
ravenlynne
Thank you very much. I feel utterly brain dead after this semester...
gloria.p
> On Sun, 19 Dec 2010 14:10:47 -0500, Cheryl <jlhs...@hotmail.com>
> arranged random neurons and said:
>
>> I'm going to try my hand at making Yorkshire Pudding this year to go
>> with the prime rib my SIL is making. If you or anyone else has a good
>> recipe for me to try I'd be grateful.
>
> Cheryl, we have tweaked James Beard's original yorkie recipe and this
> is now Bill's annual culinary masterpiece (not to be confused with his
> omelet sofa cushion). It is absolutely perfect. The secret is getting
> the fat hot before pouring in the puds:
>
> @@@@@ Now You're Cooking! Export Format
>
> Bill's Yorkshire Pudding
>
> breads, meats and poultry
>
> 1 cup milk
> 1 cup all-purpose flour
> 2 eggs
> 1/2 teaspoon pepper
> beef drippings/suet
>
Last night I used the Fanny Farmer recipe which has never failed me but
since there were 8 of us (including a 13 month old 98th percentile
eater) I made 1 1/2 times the recipe:
1 1/2 c milk
1 1/2 c. flour
3 eggs
pinch of garlic powder
salt and pepper
I cooked it in a hot 9x13 inch pan and a 7x11 inch oiled with beef
drippings. They ate every crumb.
gloria p
sf
That's certainly simple enough and as good a recipe as any, but I'd
put an asterisk by "beef drippings" to say - put drippings in a fat
separator and use only the fat (reserve all of the meat juice and a
little fat for gravy). I've followed ingredients exactly in the past
but I've found that I shouldn't use any more fat than it takes to coat
the bottom of the pan. Adding the meat juice is just a waste of good
gravy fixings because the flavor I'm looking for is contained in beef
fat.
Thanks for the recipe! Here's mine
The ingredients to I use for Yorkshire pudding are as follows:
1 1/2 cups all-purpose flour
3/4 teaspoon salt
3 lg. eggs, room temperature
3/4 cup water
1/2 cup beef drippings (I use just enough to coat the pan)
3/4 cup whole milk, room temperature
Goomba
> I'm going to try my hand at making Yorkshire Pudding this year to go
> with the prime rib my SIL is making. If you or anyone else has a good
> recipe for me to try I'd be grateful.
>
The recipe my mother always used and I have continued-
* Exported from MasterCook *
Yorkshire Pudding
Recipe By :Graham Kerr, in pre heart attack days
Serving Size : 4 Preparation Time :0:00
Categories : Beef Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
4 eggs
2 1/2 cups milk
1 teaspoon salt
beef drippings
*raise oven temp. to 400 degrees and place pudding in oven when your
roast beef has about 25 min left to
cook. In this way the joint will have the necessary 20 min to rest
before carving and be ready at the same time
as the pudding.
Sift together flour and salt, slowly mixing in eggs and milk.
Cover and allow to stand for at least one hour in a warm place. Beat well.
Heat drippings from roast beef in the oven. There should be sufficient
to cover an 8 inch round cake tin by 1/4
inch.
When blue haze leaves the surface, pour in batter. Place on top rung
of oven for 45 min. (If I make it in muffin
cups I bake 25 min) Serve immediately.
Cheryl
cooking that I could do ahead of time, but since I'll need the beef
drippings and it's best done just before serving, I'll just mix the
batter part ahead and do the rest at brother and SIL's house.
projectile vomit chick
> On Fri, 17 Dec 2010 16:34:53 -0600, Ema Nymton wrote:
> > On Christmas Eve we have seafood or Chinese. This year, it will be
> > Chinese.
>
> For some reason Cantonese style roast duck has been a tradition at
> my house on CE. I don't think it has anything to do with the
> movie, "A Christmas Story".
"Fa-ra-ra-ra-raaa, ra-ra-ra-ra!"