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Dec 13, 2012 03:32 PM

What's for dinner #177 - Advent Edition [OLD]

It's finally starting to feel a bit like December here in the NE as we race towards Christmas. Well, having done little shopping, baking or decorating, it feels like a race to me! Well, at least the cards are mailed and my husband is home from London, ready to take over in front of the stove!

Tonight, since it's feeling so wintery, my husband will be grilling some lovely loin lamb chops. With that will be a wild rice pilaf and some broccoli.

How are your holiday preparations (or Chanukah celebrations!) going, and what's for dinner in your home?

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  1. Swordfish is on the menu tonight.
    Our local fishmonger is pretty good. There will be spinach and orzo on the side and a bearnaise sauce to kick things up a notch. Wine TBD. Football will be on the plasma.

    Christmas meals (eve/day) are being negotiated as I write. I suspect the New Year's meal will be simple yet elegant. We shall see.

    3 Replies
    1. re: steve h.

      That's interesting. I would never have thought of a béarnaise with swordfish.

      1. re: roxlet

        Me either, on the bearnaise. Something caper-y or citrus-y, yes.

      2. Nothing going on except leftovers tonight, and tomorrow night is my company's Holiday Party. But by posting here, I've bookmarked the new thread. :-)

        I've planned the menu, so I know we'll have choices of an entree of carved prime rib, grilled salmon with lemon butter, or chicken marsala.

        I'm especially looking forward to the dessert - white chocolate mousse with peppermint crunch. :-)

        9 Replies
        1. re: LindaWhit

          Sounds like a bang up party! Our offices have copped out with mid day catered lunches that mean you have to work before and after. sigh.

          1. re: Berheenia

            We're still small enough (18 employees; 27 people attending party) that we can still have an evening away from the office.

            1. re: LindaWhit

              And they are so lucky to have a vet CH like you in charge of the menu!

              1. re: Berheenia

                Unfortunately, I had to scale back on what we're having for apps. Not everyone is willing to try new tastes.

                Fresh figs with ham; pear, chevre & leek tartlet - OUT.
                Chicken satay with peanut sauce & fried raviolis - IN.

                Ahh, it'll still be good. And free food and drinks. :-)

                1. re: LindaWhit

                  Pear & goats cheese is such a good combo, IMO

                  1. re: Harters

                    I *know*. Oh well.

                    Hmmm....maybe I'll make something like this for an appetizer for Christmas dinner. Although I'm not sure if Mom likes goat cheese either. :::Sigh:::

                    1. re: LindaWhit

                      I'm often disappointed with goats cheese. I usually find it very mild and insufficiently goaty.

                      For a recipe, this one would tick all the boxes for me:

                  2. re: LindaWhit

                    The salmon and Prime Rib were excellent last night at the company party; I tasted someone else's chicken marsala - it needed some seasoning (I sound like the judges on Top Chef, but it was definitely bland!) Side dishes were rice pilaf, grilled winter veggies. Dessert was white chocolate mousse with peppermint crunch.

                    I was very happy with the way evening turned out. Also glad to be out of the house and away from the very sad news of the day, since I had seen so much of it during the day at work.

              2. re: Berheenia

                Mine does that too. First place i've ever worked that does that. and they serve wine! the afternoon will be zzzzzzzzz...

            2. Oops, I posted on the old thread which I had open from hours earlier. Anyway, tonight will be spinach-ricotta ravioli topped with Uncle Bill's ragout with sausage and olives. This was intended for dinner last night, but a homebrew party unfortunately turned into dinner at unmentionable chain restaurant (hint, I shared the 20-piece box). A bit of regret about that this morning!

              1 Reply
              1. re: ChristinaMason

                Beer and fried chicken sounds like a good combination to me!

              2. So spent the last week completing the tree decorating, but still much left to do. Weekdays & nights become a blur. Have been eating down the French onion soup, braised cabbage and Mac & cheese.

                I set in the oven yesterday to cook delay: three whole seasoned chicken legs, over some herb sprigs and unpeeled cloves of garlic. Set it to bake at 375 for 45 minutes. Made a vinaigrette of olive oil, lemon juice, rosemary & thyme, garlic and poured it over the chicken legs and baked another 10 minutes. Served them over roasted garlic cheese croutons with fresh spinach.

                Tonight, heated up the leftover chicken legs, sauce & spinach. Took the meat off the bone. Added tomato soup, since I had no canned tomato(!) and an herb packet of garlic, pepper, and dried thyme & oregano, sun dried tomato bits. Stirred in cooked macaroni. Added about 1/2 cup of milk, and shredded Parm. More fresh spinach on top to wilt. Creamy tomato chicken penne.

                Tomorrow is a clean out the freezer night, so looks like some pork & kimchi fried rice is on deck, with egg rolls & naan with the thawed pork vindaloo. Beginning my menu planning for the rest of the year....

                7 Replies
                1. re: Dirtywextraolives

                  I'm loving the sound of the chicken legs with the croutons and spinach. It sounds like a perfect meal.

                  1. re: Dirtywextraolives

                    I'm impressed wih the cook delay. I never seem to use those features. I like your approach to leftovers. Everything sounds excellent

                    1. re: scubadoo97

                      Well, thank you! I have found when I am not organized enough to get something going early in the crockpot, I can usually prep a dish and pop it in the oven, then basically just tell it when I want the meal ready. It works well for our busy schedule after school.

                      1. re: scubadoo97

                        +1; I have that delay feature on my stove, and never use it.... even when I would only buy a stove that had it!

                        Inspiration again, DWEO! I will use my delay-bake feature soon.

                        1. re: scubadoo97

                          The oven in my London flat has a delay setting but I've never used it because I wasn't sure about letting something e.g. chicken sit out of the fridge all day before being cooked. How long a delay did you use?

                          1. re: gembellina

                            Oh, I don't leave it in there all day either. I put the dish in about an hour before it was to start cooking. I think it's also useful for things like casseroles or baked pastas that have been in the refrigerator overnight.

                      2. Tonight we had a salad of butter lettuce, roasted strawberries, shallot and fried haloumi with a dressing of lemon, olive oil, mustard and parmesan. It's one of my favourite salads, sometimes I add toasted flaked almonds for extra crunch.
                        Alongside and only because I have been craving them were some grilled polenta fries with plenty of black peppe, parmesan and rosemary mixed through served with a blob of mayo for dipping.
                        Relatively simple and perfect for a warm Friday night with a few glasses of Pinot Gris.
                        Tomorrow with another person around to help entertain the toddler so I can potter in the kitchen I'm planning to do a few different Korean dishes. A spicy kimchi soup is on the menu, as is a green onion pancake to use up some languishing onions. The rest is to be decided.

                        2 Replies
                        1. re: Frizzle

                          That sounds wonderful, I've not thought to roast strawberries & add them, love any kind of butter lettuce salad!

                          1. re: Dirtywextraolives

                            This is the original recipe I work from and tweak things as I go. It's always a popular salad when I have people over.