|
(Shameless crossposting from the What Did You Cook Last Night Thread, because it's my christmas dinner and maybe to inspire people here too) I usually like to do something different each Christmas; two years ago it was all Thomas Keller's French Laundry, last year was more American-style(-ish) with loads of different things on the table, and this year I thought I'd do some really old-school, dinosaur-rear end French cooking. All dishes are courtesy of the wonderful French Kitchen cookbook by Michel Roux Jr - Credit where credit's due! Starter: Oeufs Poche Carême Invented by the Godfather in the depths of history. Trimmed and turned artichoke heart with salmon/chive/brandy/tabasco/mustard mayonnaise, poached egg, and smoked salmon  Soup: Chestnut and Apple Soup Pretty straightforward, a classic of Corsican cooking - quite light and refreshing due to no cream or butter. The chestnuts provide the smooth finish themselves.  Fish Course: Filets de Sole Véronique I don't think I've ever actually seen this on a menu, but it's a true classic of French cooking. Poached dover sole (holy gently caress that was expensive) with a reduced and mounted sauce, peeled white grapes and a few veggies for colour.  Meat Course: Rack of Roe Deer Fillet, Fresh and Pureed Chanterelle Mushroom and fried Roseval Potato Not a classic French dish, but I love love love serving game at Christmas and a friend slipped me a rack of roe deer, which I took off the bone (for easier cooking) and served with mushrooms. Because you have to. I'd urge everyone everywhere not to cook loving turkey but any kind of game.  Cheese Course Forgot to take the picture, but consisted of:
Dessert: Baba au Calvados A play on the super-ancient and traditional Baba au Rum, it's roughly the same thing but you make an apple-based syrup instead. Served with chantilly cream, mashed apples and an apple glaze. Also, I kinda whiffed how much they would expand in the oven, which is why it looks like a giant mushroom   Bonus for making it to the end of this post: Christmas Tree Because real men use real candles, and not this horrid electric poo poo.  Merry Christmas, everyone! Junior G-man fucked around with this message at 23:59 on Dec 24, 2014 |
#
?
Dec 24, 2014 23:30
|
|
|
|
| # ? May 5, 2024 09:19 |
|
|
A good Christmas. Well done!
|
|
#
?
Dec 24, 2014 23:49
|
|
|
I have to get up in the morning to make a turducken, but I'm still drinking from the christmas eve party... Looks like it's going on the grill, because gently caress my oven, so I guess I'll be fighting with that all morning. I hope walmart is open tomorrow(today?) so I can get some charcoal! gently caress, balls.
|
|
#
?
Dec 25, 2014 06:33
|
|
|
Don't you have wood?
|
|
#
?
Dec 25, 2014 07:14
|
|
|
So much wood 
|
|
#
?
Dec 25, 2014 07:18
|
|
|
Mr. Wiggles posted:Don't you have wood? I think all of the firewood we have is old and rotten, and also not suitable for cooking. Worst case scenario, I commandeer my Uncle's oven and cook it where it's going to be eaten. That doesn't let me sleep off a hangover though, so it's kind of a last resort...
|
|
#
?
Dec 25, 2014 08:22
|
|
|
 Forgive the terrible photo. Christmas Eve dinner. Shrimp, crab, and artichoke bisque. spinach and arugula salad with blue cheese, mandarin orange, apple, and walnuts. Little pastries with feta cheese and caramelized onions. Bread, apples, and dried apricots as a starter. We can'd be bothered to organize this into courses, it was take as you will. Turned out very nice.
|
|
#
?
Dec 25, 2014 08:39
|
|
|
Final menu for Christmas dinner: Simple roast turkey breast Apple, sage, and duxelles stuffing Balsamic hasselback potatoes Roasted garlic "neeps" Having a Jewish friend over, and using that as a reasonable pretext to cut the cream and butter.
|
|
#
?
Dec 25, 2014 19:06
|
|
|
So I slow roasted a whole beef tenderloin to a perfect medium rare, sliced it thin and served it with an herb sauce and crostini. It was delicious. But it hurt my heart so bad when I had to recook some slices in a pan for the idiot who won't touch pink meat  one guy also ate a whole pound of tenderloin and he was the pity invite no one wanted around so I hope you enjoyed your $12 of beef, jerkface.
|
|
#
?
Dec 26, 2014 04:29
|
|
|
Made Cornish Hens on Christmas Eve and a Ribeye Roast for Christmas, neither of which I've made before. Both came out undercooked, but that was easily solved by throwing them back in for another 15 minutes. Naturally, they came out loving delicious. Merry Christmas, goons!
|
|
#
?
Dec 26, 2014 14:35
|
|
|
KlavoHunter posted:Made Cornish Hens on Christmas Eve and a Ribeye Roast for Christmas, neither of which I've made before. Both came out undercooked, but that was easily solved by throwing them back in for another 15 minutes. Stupid button on my turkey popped out while the middle was at 140 F. Not so good for my pregnant wife.
|
|
#
?
Dec 26, 2014 14:39
|
|
|
Croatoan posted:So I'm doing a Polish Christmas. How does this sound: This turned out great. My family used to do this as a tradition but it fell by the wayside as us kids all moved away. I've gotten to be a better cook as I get older and holy poo poo those were the best pierogies I've ever made. Everyone was blown away by the loaded mashed potato ones but I make those at home occasionally. The mushroom and onions were unbelievably good.
|
|
#
?
Dec 27, 2014 04:29
|
|
|
|
| # ? May 5, 2024 09:19 |
|
|
  Christmas dinner. Sous vide turkey porchetta, modernist potato puree, sous vide glazed carrots, green beans with bacon and onion Casu Marzu fucked around with this message at 06:39 on Dec 27, 2014 |
|
#
?
Dec 27, 2014 06:36
|
|