the above package from Eataly tempted us til Christmas
A bit of a belated post about our very relaxing Christmas dinner... While it was no match for last year's Russian feast, it was too tasty not to mention, ya know?
Chef is so easy to please
We'd had our family celebration with Carson's brothers and dad on Christmas Eve... and most everyone we knew was out of town for the holidays. So Christmas Day was just Carson and I, leisurely opening presents and lounging around the house. I was wondering if we should just do something totally decadent and snacky... like giant soft pretzels and fondue...but nooooo. That would be way too easy. :) Instead, we decided on Hanukkah for Christmas! I figured I'd try my hand at latkes again, using Adam Rapoport's family recipe and served with applesauce and sour cream. Then we whipped up a tasty winter greens gratin from the same issue of Bon Appetit (my version to follow). And then we roasted a choice cut of juicy prime rib with horseradish sauce.
I must say, I was a little disappointed in Rapoport's latkes, which didn't turn out nearly as crispy as promised, despite my following his instructions every step of the way. I remember making similar hash browns once, using a recipe that required you grate the potatoes the night before and let them sit in the fridge to expel excess water. I feel like that would have been a better choice, because I squeezed the daylights out of these latkes and they were still a tad too waterlogged.
the prime rib was perfect, especially with the addition of horseradish sauce
Winter Greens Gratin
This is my variation on the Bon Appetit recipe found here. The one thing I would've done differently, however, is toast the breadcrumbs some more ahead of time-- or perhaps add an egg wash to the top of the gratin before baking?
1 baguette to make 3 c breadcrumbs (there will be leftover bread)
1 tablespoon unsalted butter plus more for dish
2 lb kale (center ribs and stems removed) and 2.5 lbs mustard greens torns into large pieces (but I used less- maybe about 3 lb total- and found that to be plenty!)
1/4 cup EVOO
1/2 cup grated Parmesan
2 tsp fresh thyme leaves plus 7 sprigs thyme
3 shallots, sliced
1 cup heavy cream
1 cup whole milk
1 whole head garlic, smashed
1/8 tsp freshly ground nutmet
freshly ground black pepper
1 cup shredded Mozzarella and Romano (I'm sure Gruyere would've been great, but this is what I already had!)
Bon Appetit's version is prettier. Ah well.
Later on at night, wassail steamed on the stovetop and we invited over some orphans for a Christmas bonfire. They came bearing tamales, queso, and EJ even walked in with a still-warm loaf of sourdough bread!
the brewer tries his hand at baking
And the night ended, as many great nights do, with games! I guess my Foodie Fight game is a bit too...foodie-focused...for most. And I haven't gotten Cards Aganst Humanity yet, though it's on my list. But, luckily, Apples to Apples never gets old...