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Dec 29, 2012 08:58 AM

What's for Dinner #180. Twelve Days of Christmas Edition, part deux. [old]

Welcome to the new thread. As we move swiftly towards the fag end of the year, what's on your table

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  1. Tonight we're kicking off with potted shrimps - regular readers will know this is a traditional dish of my region in north west England. It's almost invariably bought ready made.

    We're following that with roast mallard. A farmers market purchase. It'll have a blackberry/mushroom/masala/red wine sauce - broadly based on a Raymond Blanc recpe. Celeriac puree to accompany and some peas.

    For "afters", the last of the Christmas pudding. With cream.

    14 Replies
    1. re: Harters

      Oh. :::::HUGE sigh::::: Roast duck. Yum. And the berry sauce will be perfect with it.

      A coworker gave me some celeriac from her last CSA before she went away for Christmas - still haven't used it - it doesn't look fun to peel! I'll have to make some mashed celeriac very soon. She also gave me several large (like humongous) sweet potatoes with which I might make some soup. We're expecting snow tonight into tomorrow, so it's a perfect thing to make while housebound.

      Otherwise? I think it'll be leftover white chicken chili and some of the buttery beer bread for me.

      1. re: LindaWhit

        It has a thick skin but it peels reasonably well. I find it easier to peel if I cut it into quarters first - just a bit more manageable. And you must - absolutely must - make some celeriac remoulade. Grate it into big shreds and mix with mayo & Dijon mustard. Just fab, IMO.

        My food god, Nigel Slater, suggests a beetroot remoulade (which I keep forgetting to try). Grate the beetroot, mix with creme fraiche or fromage frais, instead of using mayo. Still mix in the Dijon but also add some seeds for crunch - he suggests poppy, sunflower or pumpkin.

        1. re: Harters

          One site I read said to cut off both ends, sit it flat on one of the cut ends and then slice down the sides to remove the gnarly skin/husk. I like the idea of grating it - so it's more like a coleslaw? I always think of a remoulade as being smooth.

          Ahh, I see it is like a coleslaw - this will be perfect, because the celeriac I have is about the size of a softball or small grapefruit.

          Thanks for the idea, Harters!

          1. re: LindaWhit

            Work quickly, Linda. It discolours easily

            1. re: Harters

              Isn't that celeriac remoulade a "dressed down" version of Waldorf salad?

              I absolutely loathe celeriac in chicken noodle soup (I add it for the indispensible flavor, but then remove the mushy chunks. Blech!), but raw and shredded it's pretty delightful.

              1. re: Harters

                I read that, Harters. It said to put it in some water with a Tbsp. of lemon juice if you aren't immediately dressing the shreds.

              2. re: LindaWhit

                In my opinion, LW, if David says so - then go for it!

                Gnarly knob, but lovely when grated - enjoy! And, well - so not at all like coleslaw... more like root heaven in a tangy dressing.

                1. re: Harters

                  Now Harters, you have me drooling. Between Otolenghi's use of beets and other festive ingredients, you are advocating piles of 'slawed' celery root. Which, yes, I learned from the Frenchman is DELISH!

                  Cut off the offending outside tough and gnarly part, and grate the rest through a mouli; mustardy creme fraiche dressing, and all is right with the world.

                  I would love this with the addition of roasted beets and seeds!

                2. re: LindaWhit

                  Sorry if I missed it but how was the beer bread...would like to try it. (Hope I didn't post twice-this isn't as easy as it used to be!)

                  1. re: flfoodie2

                    It was/is very good! Even with the Harp Lager, not "beery" at all, as some on the blog comments thought it might be. And it's not a heavy bread, surprisingly. But it makes a full-sized loaf, and I have half left. I'm going to freeze the rest in thick slices and see how that works out for when I'm having soup for dinner. Hmm...maybe I'l do that and bring some slices in for lunch next week. I've got a LOT of soup in my downstairs freezer that needs to be eaten.

                3. re: Harters

                  Excellent meal. When I think of the markets in Britain, I think of game and cheeses. Well done.

                  1. re: Harters

                    damn - love the Brits and their lingo - "fag end of the year"... so ready to put this one out and light up a new one!

                    your whole dinner makes me want to jet over to England right now and sit by a roaring fire.

                    1. re: mariacarmen

                      Let's do put out the 'fag end' and light up a new one'... with Champagne to toast!

                  2. Attempting stuffed cabbage for the first time tonight. Got a huge head of it in my CSA box and I'm just not feeling cole slaw on this cold and rainy day.

                    6 Replies
                    1. re: Njchicaa

                      We're having cabbage tonight too but I'm cooking it with cheese and garlic Italian sausages, leek and potatoes in a wine and broth mix. Currently our favorite cabbage recipe but I do love a stuffed cabbage if somebody else makes it. Bit of work.

                      1. re: Berheenia

                        THAT sounds really good, Berheenia. Is everything cooking in one pan?

                        1. re: Dirtywextraolives

                          I'd like to see that recipe, as well. Sounds yum!

                          1. re: ChristinaMason

                            Inspired by cheese garlic italian sausages- wanted to keep the cheese in the meat- I came up with this. I use a deep straight sided skillet and everything goes into it. I saute sliced leeks and cabbage in lots of butter and olive oil and then add the sausages. When the meat has browned up a bit I add some garlic and then I start adding white wine and either chicken or veggie broth, depending on what's in the fridge and turn it down to simmer- no boiling. I par boil little red or yellow skinned potatoes on the side and add them and finish it off with chopped parsley. Saturday night comfort food it can be safely made with a glass of wine in your hand. All it needs is a hunk of crusty bread for dunking.

                            1. re: Berheenia

                              Thanks! Is the sausage you like available nationally/on the East Coast?

                              1. re: Berheenia

                                Thanks for that Berheenia, I have some of those cheese-garlic sausages from the purveyor you pointed me to in the Greater Boston area (sorry CM).

                      2. The original plan was to check out a new Sichuan place in town, but that got postponed until tomorrow.

                        Instead, our veggie friend is having us over for vegetarian chili and frolicking afters. I offered to bring apps -- which will consist of gravlax with something, and finally, that skagen rora I've been meaning to make as an app all week, and never got around to it. I'll serve it on cucumber rounds, me thinks.

                        Hoping for a special dessert of the fungi kind afterwards, but not everyone might be up for that kind of silliness '-D


                        3 Replies
                        1. re: linguafood

                          a yes.... fungi... 'tis the season, isn't it?

                          1. re: mariacarmen

                            The great thing about mushrooms -- they're in season all year round :-)

                          2. re: linguafood

                            Ahhh to the Lingua (franca) of shrooms, with a side of skagen rora, and well, some other delights.

                            Hope the 'meal' and afters are fun and festive!

                          3. Deb has shaken off the dross and will again make Simca's spinach, mushroom, ham, cheese tart (From Julia Child's Kitchen). This will finish the last of the Porkette. The process is time consuming but worth it. The rich sauce (sauce soubise au gruyere) sends this recipe over the top.

                            Nothing fends off a nasty snowstorm like rich comfort food. I'll parole a light California red from the wine jail.

                            7 Replies
                            1. re: steve h.

                              WTG, Deb! A nice recovery dinner, I must say!

                              1. re: LindaWhit

                                It was a tasty meal - typical French comfort food. Not French was the California pinot noir to wash it down. The wine worked for me. Simca's dish is a keeper.

                                Crummy weather calls for hearty meals and crusty breads. There may be some onion soup in my future.

                              2. re: steve h.

                                Sounds delish, comforting, and sure to ward of the 'icks' for Deb and you! enjoy!

                                1. re: gingershelley

                                  Thanks. We're still noodling the whole New Year's Eve/New Year's Day thing. We NEVER go out on this holiday. Rather, we watch the Rose Bowl Parade, a few football games, eat good foods and swill some wine. We also reminisce and outline what the new year holds for us.

                                  1. re: steve h.

                                    We never go out, either. Too many rookies, too dangerous to be on the roads. And staying home is fun for us. :)

                              3. The plan was to make pot pies last Sunday after baking for the step-daughter, but I was too tired & we got takeout instead. I've been off all week & just casually picking at things/going out & not making any official dinners. Have an urge to start cooking again!

                                So since tonite is cold & snowy (well it's stopped now) and I have some nice puff pastry & extra veg. pot pies are on the menu tonite!! Inside will be: parsnips, potato, carrots, leeks, peppers, celery, mushrooms & peas. Chicken in mine. In the oven as we speak!

                                3 Replies
                                1. re: jenscats5

                                  Please, Jenscat, put that onto the 'pot pie' thread for the new year; sounds delish!

                                  1. re: gingershelley

                                    I had no idea there was a pot pie thread.....I'll check it out! Thanks!

                                    1. re: jenscats5

                                      It's the chow dish of the month for January, so I don't know if the thread is up already or not.