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What Are You Planning For New Years Day?

For the New Year's Day meal, we always plan to include some type of pork product, something green and black eye peas for prosperity, luck and money. Last year I made braised pigs feet, a pot of mixed winter greens (kale, mustards, turnip greens cooked WITH corned pigs tails) and a pot of simmered dried black eyed peas, served in bowls with their juices.

This year, I'm away visiting my daughter and her boyfriend; she doesn't eat much pork with the exception of ribs and a pork chop, and she will eat pork BBQ when she can get it. He loves pork so I'm thinking this year, I'll put a pork shoulder on the grill and make pulled pork BBQ. For the sides, maybe spinach cooked with garlic and olive oil and fried okra for the daughter. Black eyed pea salad and hushpuppies.

What do you have planned for your New Year's Day meal (or New Year's Eve, if that's your day) ?

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  1. I will have a big pot of french onion soup simmering on the back of the stove, some homemade baguettes and shredded gruyere for topping the soup. I'll also make some kind of light/fresh salad, most likely with endive and fennel.

    Not sure what I am going to make for NYE, entertaining the idea of a meet and a cheese fondue since we didn't do it xmas eve,

    4 Replies
    1. re: foodieX2

      I think you just helped me decide what to do with the beef broth that I am making from the leftover prime rib bones and roasted short ribs . Thanks for the inspiration! A nice salad, homemade bread..

        1. re: foodieX2

          Well the week got away from me so no soup today. Instead I decided to head to WF to get some kind meat to roast, leaning towards lamb or a rib eye roast but the place was packed! Ended up with some wild salmon which I'll serve on a bed of spicy sautéed leeks and spinach.

          Happy New Year everyone!

        2. My New Year's Day menu is written in blood... ;) Made the same thing for years.... Hoppin' John, collards with ham hocks (but not overcooked), and corn bread. The only thing that varies is dessert. Still haven't decided on that one yet.

          2 Replies
          1. re: ChefJune

            Mostly the same here. I've never developed a taste for collard greens, but the Hoppin' John (simmered with the ham hock that's been in the freezer since we finished the Thanksgiving ham) and cornbread are standards here, too. I'll probably make a pork chop for my husband, who can't sit down to a dinner without a big hunk of meat on his plate--but the Hoppin' John and cornbread are all I need!

            1. re: MsMaryMc

              I need collards with my BEPs and rice. The rest is 'gravy; :)

          2. Black eyed peas cooked with ham hocks (I like the smoky flavor it gives without having to bite into any pork pieces,) and greens (kale and chard from the garden,) for sure. I'm still undecided on the meat.

            I was thinkin' ahead and bought the dried B.E.P. and ham hocks when I did my Christmas grocery shopping, they can be VERY hard to find around here the weekend between the two holidays.

              1. re: Kelli2006

                This was our traditional New Year's meal, growing up. For over 30 years, I've tried to convince Mr P that pork and 'kraut are delicious together. This year, I give up. He wants steak.

              2. I'm going to do a slow cooker Bolognese with my new slow cooker. I also plan on making fresh pasta... haven't decided what kind yet, maybe tagliatelle. Haven't really decided on the rest yet... maybe garlic bread?

                77 Replies
                  1. re: juliejulez

                    How does one do a Bolognese in a slow cooker? Color me confused ::)

                      1. re: MamasCooking


                        Please read this recipe, which is the one I do, and tell me how it can be done in a slow cooker. And, if not this recipe, then please link to a recipe for Bolognese sauce that CAN be done in one. Thanks.

                        1. re: c oliver

                          I think you are obviously capable of Googling slow cooker Bolognese yourself. As far as reading the recipe you linked to I might look at it if I have time but not a high priority:) Thanks for taking all of that time to respond and post it though.

                          1. re: MamasCooking

                            Okay. So please give me YOUR recipe for slow cooker Bolognese. There are many steps to a Bolognese recipe and I don't think those steps are compatible with a slow cooker. But I'm completely open to learning what you do.

                            1. re: c oliver

                              I rarely consume beef. Maybe four times a year. I don't prepare those rich heavy types of sauces/meals for myself and it is not something I would order if dining out. Go ahead and Google Slowcooker Bolognese sauces. I did:)

                              1. re: MamasCooking

                                I did Google one and it kinda answered my question. It's actually assembled on the stovetop and then transferred to the slow cooker. And the recipe I did look at sounded pretty marginal. No wine, high heat, etc. I make a 5X batch a couple of times a year and freeze in portions. Since you don't make it, you may not realize what a good one really tastes like.

                                1. re: c oliver

                                  But since you don't make the crockpot one, you also may not realize how good it might be. Try it first and give us a report, comparing the two.

                                  1. re: coll

                                    coll, with all due respect, I'm sticking with the Hazan version. I actually use my slow cooker for very little 'real' cooking as I find it not sensitive enough. But that doesn't mean that it can't be good. I just plan on spending the day at home (which I do anyway being retired and having lots of free time) a couple of times a year.

                                    1. re: c oliver

                                      Of course you should stick with one you like. Just that I have yet to find Bolognese that blows me away. Not that I'm searching frantically.

                                      I don't do much cooking with my crockpot but won't discount it until I try it.

                                  2. re: c oliver

                                    I have had it at a friend's house quite a few years ago when I was younger and could consume luxurious rich foods. It was superb and addicting.

                            2. re: c oliver

                              So funny, because I just used my mom's slow cooker to finish off this very recipe.

                              I'm visiting, and I bought all the ingredients needed to make a big batch, and freeze some for her to use later. Started on the stove, but knew that her cast iron chicken fryer was not big enough, so I used the slow cooker after browning meat and adding milk. It worked a charm.

                              She has a good slow-cooker, though. Might not work with all slow cookers.

                              By the way, the method of starting a dish on the stovetop and then completing it in the crockpot must be pretty common -- I do it with most meat dishes.

                              1. re: DebinIndiana

                                When I first mentioned this, I thought people were cooking the whole thing in the SC. I wouldn't be able to do even the final cooking as mine won't cook slow enough to accomplish this: "turn heat down so that sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through the surface.'

                          2. re: c oliver

                            This is the recipe I'm planning on trying out http://www.cookingchanneltv.com/recip... The reviews look pretty good.

                            It does require some "pre-assembly" work on the stove, but that's OK since I'm home all day. The slow cooker I received for Christmas has a metal insert for using on the stovetop to brown meat etc, so I could theoretically do all the stove work in that and then pop into the cooker to simmer all day. I don't really see how it's much different than using the stovetop.

                            1. re: juliejulez

                              i am sure it will be delicious julie!

                            1. re: juliejulez


                              Please try your Bolognese recipe and report back. I know Cook's Illustrated has a version.

                              I use my slow cooker every Sunday during the winter months, usually for chili, soups, or tomato sauces.

                              Happy New Year!

                              ETA: with all respect to coliver, don't let someone yuck on your yum before you've even tried the goddamn recipe. Cooking with a slow cooker takes trial and error.

                              1. re: KrumTx

                                Krum, Hazan's was the first I ever made and I think it's perfection in a sauce. Not yucking at all. Aren't there any things that you just don't tinker with. Maybe not. And when I DO make it, I make SO much that it really is hours and hours. I don't make it for convenience :)

                                1. re: c oliver

                                  Yeah, I know. I'm just being nostalgic about being in my 20s with a new appliance and new recipe, I suppose.

                                  No foul intended.

                                  1. re: c oliver

                                    I'm mainly trying it out so I can 1) try out the new slow cooker 2) find a recipe I can make often. My time is usually pretty limited so a recipe that takes hours of babysitting isn't something I can do very often. So, if this works out, I can add it to my repertoire of things I can make more than once a year.

                                    1. re: juliejulez

                                      and that truly is the beauty of a slow cooker! Many things that took me all day to make no longer have to be an all day affair. Does it match Hazan’s classic? Most likely no but if you can make a wonderful sauce, one you can make from good quality ingredients and make often while still having a work/life balance? That alone makes it worth it!

                                      There are many dishes I still do the “old fashioned way” but that doesn’t stop me from trying versions of these same dishes other ways-be it the slow cooker, the microwave or using a few readymade components.

                                      And as Krum noted a slow cooker is like anything else-trial and error. My first attempt at any dish is rarely as good as when I am experienced in making it

                                      1. re: foodieX2

                                        Personally, my family does not care for the Hazan classic. Not everyone loves all of her recipes.

                                    2. re: c oliver

                                      And I tried the Hazan recipe and was not blown away. I myself would be interested in another version, so nice to have choices.

                                      1. re: coll

                                        Yah, I thought the Hazan was a bit of a letdown, too.

                                        1. re: linguafood

                                          coll and lingua, what recipes do you favor?

                                          1. re: c oliver

                                            I don't cook by recipes for the most part. I use them as a general base for ingredient information and sometimes cooking times. But that's about it.

                                            I've made more satisfying bolognese sauce by throwing stuff together (don't tell anyone... it includes a good amount of tomato paste).

                                            1. re: linguafood

                                              I'm just not good enough a cook for that generally. I'm definitely a recipe follower.

                                              1. re: c oliver

                                                Eh, don't sell yerself short. Most things are pretty easy to make, especially if one has a good nose and tastebuds, as well as basic knowledge of ingredients and cooking techniques, i.e. experience. I'm sure you are quite capable.

                                                I just don't like following directions much :-)

                                                1. re: linguafood

                                                  Guess what? I rarely speed in my car either :) I don't know. I figure those folks (cookbook authors) get paid the big bucks and I should pay attention. I'm sure there must be a thread about this :)

                                                  1. re: c oliver

                                                    I do speed sometimes, but then I'm a pretty great driver.

                                                    I just can't be bothered to look up a recipe for, say, piccata or any other dish I've made umpteen times. I might look at a recipe once to get a basic idea, but I take it from there.

                                                    Tons of folks get paid big money for the things they do. That doesn't necessary equal quality.

                                                    I can count the number of *actual* recipes I use on one hand. Caesar dressing is one of them, as I've found a great one on the interwebs, caponata is another. But I think I even tweaked those to my liking.

                                                    1. re: c oliver

                                                      HaHa about not speeding in your car. I do if I don't pay attention but I am methodical about details so I pretty much follow recipes unless it is something I have been cooking for years. I have a list of several foods I want to try and cook in 2014 and one is Beef Wellington. I think I will add the Bolognese sauce to the list too.

                                                2. re: linguafood

                                                  Mmmm... Sounds familiar.
                                                  Pretty much sums up my approach

                                              2. re: linguafood

                                                After having made many bologneses I too have come to the conclusion that I do not like it as we'll.I like my sauce with more tomatoes. This one is my tried and true meat sauce.

                                                1. re: DowntownJosie

                                                  That sounds and looks fab. I might have to have pasta again soon! All that talk about bolognese.

                                                  Damn you, 'hounds! '-D

                                                  1. re: linguafood

                                                    I'm completely out of the sauce so that's on my list. And then, of course, I have to make here green lasagna. Sooo good. And, yeah, dammit, I follow the instructions :)

                                                    1. re: c oliver

                                                      I love this short rib and porcini lasagna, just as delicious and time consuming as MH.

                                                  2. re: DowntownJosie

                                                    Thanks for the recipe. I'm going to make it!

                                                  3. re: linguafood

                                                    I'll third not being blown away by the Hazan version. I made a Batali version (http://www.foodnetwork.com/recipes/ma... ) and the Hazan recipe side-by-side one day, and both DH and I preferred Batali, although we did think that the Hazan recipe (which was substantially more acidic due to a higher proportion of tomato and wine) might work well in lasagne since it would stand up well to the creaminess of the bechamel. However, we keep going back to Batali, over and over. We also tried the Lynn Rosetto Kasper recipe from Splendid Table and found it much less to our tastes than the Batali.

                                                    1. re: biondanonima

                                                      OK, now I'm positively confused. I thought traditional bolognese sauce was made *without* tomatoes -- just meat, wine, milk? Cuz that's the recipe I've been thinking of, and it's clearly not the Hazan recipe......

                                                      I'm pretty sure I saw it here on CH at some point.

                                                      1. re: linguafood

                                                        As I understand it, traditional Bolognese is a meat sauce that is flavored with a small amount of tomato, either in the form of paste, sauce or crushed/whole tomatoes. I prefer sauces made with tomato paste, because to me they seem to have a meatier flavor with more umami, whereas those made with whole tomatoes are more acidic and taste more like a tomato sauce with meat (which I certainly enjoy, but that's not what I want when I want Bolognese!).

                                                        1. re: biondanonima

                                                          i remember a sara moulton show where she had two prominent italian chefs making the "real" bolognese --and each had a completely different recipe. it was fun to watch their rivalry, and they were very serious about which recipe was "true bolognese." LOL.

                                                          i'm sure someone here will recall who the two men were.

                                                      2. re: biondanonima

                                                        I like that Batali version. Think I'll try it. This is our usual, a knock off from CI.

                                                    2. re: coll

                                                      My husband LOVES the Hazan recipe. I don't like bolognese regardless. Something in the texture...

                                                      1. re: Jerseygirl111

                                                        I once had Bolognese at a very nice restaurant, as the guest of an expert on Italian cooking, and the dish was sublime. He told me it tasted like filet mignon, which is what he found used in Italy quite often, and when he inquired they confirmed he was right. If I ever try making it again, I will make a point NOT to use chop meat.

                                                              1. re: foodieX2

                                                                But wouldn't one USE ground meat for it? If not, then what?

                                                                1. re: c oliver

                                                                  You USE ground meat, I USE chop meat; let's call the whole thing off ;-)


                                                                  1. re: coll

                                                                    Please explain. You said you would not use "chop meat" which was then explained by foodieX2 as meaning ground meat. Don't you make it with ground meat?

                                                                    1. re: c oliver

                                                                      They're one and the same, is what people are trying to say. Except for this particular restaurant, it appears that they used ground/chop filet mignon.


                                                                      1. re: linguafood

                                                                        Well, that's what I think. But then coll said " I will make a point NOT to use chop meat." So I truly don't know what the hell :)

                                                                          1. re: linguafood

                                                                            I obviously missed the fact that she grinds her meat also.

                                                      1. re: KrumTx

                                                        I posted the CI down thread. Fussy but worth it IMHO

                                                      2. re: juliejulez

                                                        I'm so not a cook, but I'm trying, so please ignore the stupidity of this question (and this sounds good, too)...

                                                        When making this do you really not drain the grease from the meats first? That sounds kind of unappealing.

                                                        Thanks, Will

                                                        1. re: atomicpurple

                                                          I would be sure to get the leanest beef, or even use some chopped veal or pork. Or as I noted about, filet mignon or another type of home ground beef. When I made it on the stovetop, I found you DO need a bit more grease than usual, but if you got 70/30 chop meat I don't think it would be very appetizing.

                                                          1. re: atomicpurple

                                                            I don't drain the grease from the meats, but I do use fairly lean beef/pork/veal mince. Also, I make a couple of small changes to the Batali recipe I use - he calls for 8 tablespoons of oil/butter in addition to the meat fat, and there is a quarter pound of bacon/pancetta involved as well, which is quite fatty. What I do is render the bacon in just a bit of oil/butter to start, then saute the vegetables in that fat, rather than adding all the oil/butter he calls for and adding the unrendered bacon later as suggested.

                                                            For me, this amount of fat works perfectly for sweating the veg and I don't find the finished product greasy at all.

                                                            1. re: biondanonima

                                                              I think B sauce is supposed to be pretty "fatty." I use chuck or pork shoulder both of which have plenty of fat on them.

                                                              1. re: c oliver

                                                                It is supposed to be rich, but with the bacon in the Batali version, I find that there is plenty of fat if you render it out (and don't drain it) while still using lean mince (although I never buy anything leaner than 85/15, so I guess "lean" is a relative term).

                                                            2. re: atomicpurple

                                                              The grease came to the top while cooking, so I just skimmed it off with a spoon like the recipe said, right before serving. I used 88% lean ground beef.

                                                            3. re: juliejulez

                                                              Just finished eating. I really liked the cooking method.... started it at 10am before heading out to watch a hockey game and go furniture shopping, came home and it was still lightly simmering away.

                                                              As for the recipe itself, it was a bit meh. Needed more flavor. I didn't use ground pork, just all ground beef, because I didn't have the ground pork I thought I had in the freezer. I think this would be good with at least part italian sausage like someone in the comments suggested.

                                                              I'll still freeze the extras, it'll probably still be good in lasagna, with the addition of some more seasoning or sausage.

                                                              1. re: juliejulez

                                                                I have a rescue for you - a jar of Arabiata Sauce. Last winter we made a very bland batch of bolognese and ended up mixing the remains with the Trader Joe's Arabiata Sauce that our friends had recommended but was "too spicy" for Mr. B. A match made in heaven.

                                                                1. re: Berheenia

                                                                  i didn't realize trader joe's made an arabiata sauce. i'll look for it.

                                                                  julie - for the bolognese "meh"ness -- add salt to a small portion in a bowl to see if that helps. i'd also try fish sauce -- me, the heretic!

                                                                  1. re: alkapal

                                                                    Huge plus one on adding fish sauce to spag bol. We do it all the time. Secret ingredient!

                                                                2. re: juliejulez

                                                                  Sorry this didn't wow you julie. I took a look at the recipe you shared and 1/2tsp of thyme isn't a lot of seasoning for a large pot of bolognese. If you have some leftover, you might try brightening the flavours by tossing in some chopped fresh herbs. I usually finish mine with a handful of fresh basil and Italian parsley. Also, I find the saltiness of freshly grated parmesan brings out the earthy flavours of the dish. It might be worth stirring in a handful of that as well prior to serving.

                                                                  1. re: Breadcrumbs

                                                                    When we made our meh sauce it was after a marathon week of entertaining a crowd. I had bought some mirapoix from Trader Joe's and we used the rest of it in the Bolognese. It was the only culprit in our tried and true recipe - it was probably beyond it's sell by date.

                                                                    1. re: Breadcrumbs

                                                                      Yeah I definitely will be adding fresh herbs when I use it again. I didn't actually have any dried thyme so I did dried italian seasoning instead, but still... it did seem like such a small amount. The parmesan is a great idea too... I sprinkled some on top but adding it into the sauce would be good.

                                                                    2. re: juliejulez

                                                                      Bummer about the bland sauce but I'm sure it's salvageable. If you decide to try another recipe, I would choose one that uses milk instead of heavy cream. I made the Lynn Rosetto Kasper recipe a while back, and it called for cream - I felt like the dairy fat overwhelmed EVERYTHING else and just made the whole thing very blah, even though there were plenty of tasty ingredients in it.

                                                                      1. re: biondanonima

                                                                        SAME ISSUE with murgh makhani (Butter Chicken)-- the cream dulls the spices. that's why yogurt is used to cool the palate.

                                                                        if you want creamy AND spicy, one needs to really ramp up the spice level.

                                                                        1. re: alkapal

                                                                          Yes, this happens in a lot of Indian recipes. Heavy cream is listed as a sub for khoya (whole milk solids) in a lot of recipes/cookbooks, but I don't care for it - it dulls the flavors, whereas the khoya brings richness without all the tongue-coating fat. There are plenty of Indian dishes I thought I didn't care for (because they were too bland) until I had them made with khoya.

                                                                          1. re: biondanonima

                                                                            Is khoya similar to Turkish keimak? Like yogurt butterfat?

                                                                            1. re: ChristinaMason

                                                                              I don't know that I've ever had keimak, so I'm not sure. Khoya is basically SUPER evaporated milk - you start with whole milk and just boil it until all you have left is a ball of sticky solids, kind of the texture of silly putty. It's very rich and nutty tasting, not at all tangy (the way I would expect a yogurt product to be).

                                                                      2. re: juliejulez

                                                                        thats too bad! Lasagna with sausage sounds like a good choice.

                                                                    3. New Year's Day will be a baking day for me! Planning to make some Greek Tsoureki bread (yes, I do know it's not Easter!), and maybe a batch or two of Koulouraki!

                                                                      Happy New Year everybody!

                                                                      1. That really depends on how crazy NYE will be. I am predicting a grilled cheese, aspirin & lots of water will do the trick :-D

                                                                        1 Reply
                                                                        1. re: linguafood

                                                                          For those of you who are also on the WFD thread, you already know what happened. Not even a grilled cheese was in the cards for most of the day.

                                                                          So I had a "wonderful" afternoon of sipping ginger ale & staring at the bedroom wall.

                                                                          Dinner was a rejuvenating bowl of rich braised beef noodle soup. For some reason, that's the only thing I can have when I'm hungover, and it really cures the baddies.

                                                                          1. January 1 is my birthday, and I usually have people over for a casual gathering and do one of the following:

                                                                            —a few soups on the stove and bread and a salad
                                                                            —a few types of sauce on the stove for pasta, and a salad
                                                                            —DIY grilled cheese bar and a pot of tomato soup

                                                                            However, this year on the menu is a flight out of the Seattle chill and into Palm Springs.

                                                                            5 Replies
                                                                            1. re: sweetpotater

                                                                              Happy Birthday in advance, sweetpotater. Sounds like a winner for dinner! Enjoy!

                                                                              1. re: sweetpotater

                                                                                Glazed Ham (Ok, Ok, I admit is is a Costco bone-in spiral cut, but bone is going for soup later in the week); Roasted Garlic, Cream Cheese Mashed Potatoes; glazed carrots or squash (can't decide which yet), and DH wants candied yams (he always hated them until I made them - now he loves them).

                                                                                  1. re: fldhkybnva

                                                                                    The easy peasy way. One LG can of drained canned yams, mixed in with a good "dollop" of melted butter, a splash of Karo syrup and some brown sugar all mixed together. Then baked about 1/2 hour at about 350. (LOL, marshmallow's optional). Hey - not a cook's dream, but he likes them, so whatever.

                                                                                1. re: sweetpotater

                                                                                  Happy birthday! Some friends just had their first baby yesterday- what a great day for a Birthday- party every year somewhere!

                                                                                2. Because past NYEs used be Chinese take-away over-load, not to mention libations, New Year's Day was some kind of soup. Although now we make our own Chinese and other Asian food we held to the soup menu. Sometimes lentils, sometimes winter minestrone, sometimes just a lovely chicken and rice. Haven't decided what yet, but I better hurry because Saturday is shopping day. But it will be soup, crusty bread, simple tossed salad.

                                                                                  5 Replies
                                                                                  1. re: Gio

                                                                                    i have an idea for a soup: mulligatawny. it is perfect to warm one's bones with its spicy, satisfying savor.

                                                                                    1. re: alkapal

                                                                                      Thanks alka! I haven't made Mulligatawny for years. I'll have to search my cookbook collection for a recipe we'll like. Happy New Year!

                                                                                      1. re: Gio

                                                                                        If you haven't found one yet, try this, from here on Chowhound but I didn't copy name of poster. It is delicious; I usually add more chilis than called for cuz I like it hot:

                                                                                        Mulligatawny Soup

                                                                                        • 2 tablespoon ghee or canola oil
                                                                                        • 1 large onion, chopped
                                                                                        • 3 tablespoon fresh ginger root, peeled and grated
                                                                                        • 1 jalapeõ chile, stemmed, seeded and chopped
                                                                                        • 1 tablespoon ground corriander
                                                                                        • 6 clove garlic, chopped
                                                                                        • 2 tablespoon ground cumin
                                                                                        • 1 1/2 teaspoon turmeric
                                                                                        • 1/4 cup all purpose or garbanzo flour
                                                                                        • 1 3/4 cup red lentils
                                                                                        • 9 cup chicken stock
                                                                                        • 3 tablespoon fresh cilantro, chopped
                                                                                        • 1 cup low-fat unsweetened coconut milk
                                                                                        • 2 teaspoon kosher salt
                                                                                        • 1/4 cup fresh squeezed lemon juice
                                                                                        • freshly ground pepper


                                                                                        1. Heat the butter in a large pot over medium-high heat. Add the onion, ginger and jalapeño and cook, stirring, until browned, about 12 minutes. Lower the heat to medium, stir in the garlic, coriander, cumin and turmeric. Cook until fragrant, stirring, for 45 seconds. Stir in the flour and cook for 1 minute more.

                                                                                        2. Pour in about 2 cups of broth and cook with the veggie until they're soft. Using a stick blender, whirl until as smooth as possible. Add the rest of the broth and bring to a boil while whisking constantly. Add the lentils to the thickened broth, lower the heat and simmer, covered, until very tender, about 45 minutes. Remove from the heat and allow to cool a bit.

                                                                                        3. When the lentil mixture has cooled some, puree until smooth using an immersion blender. Stir in the cilantro. Return to the heat and bring back to a medium temperature.

                                                                                        4. Whisk in the coconut milk, lemon juice, and salt. Season to taste with pepper.


                                                                                        I don't grate the ginger. I peel it and cut thin slices across the fibers.

                                                                                        I prefer my soup with a little texture so I add only enough chicken broth to the aromatics to get a thick liquid that I purée to liquify the jalapeño and ginger root. Once that's done, I continue adding the broth and cooking the lentils. I cook the lentils until they are very soft and beginning to fall apart on their own so I end up with a thick soup with pieces of lentil. Then I add the cilantro and lemon juice.

                                                                                        1. re: tcamp

                                                                                          that sounds really good! thanks for sharing the recipe.

                                                                                    2. Beef Wellington, for the first time, because:
                                                                                      1) I have a PSMO in the freezer
                                                                                      2) I have an old box of phyllo in the freezer that has to go
                                                                                      3 I have a bunch of Three Pigs Pate and some heavy cream to get rid of asap
                                                                                      and 4) the recipe I have calls for prosciutto too, and I have sliced capocola and soppressata on hand from yesterday, which I can sub.

                                                                                      Starting off the New Year with a zero cost meal plus crossing a bunch of things off the food storage list seems like a good omen to me!

                                                                                      10 Replies
                                                                                        1. re: c oliver

                                                                                          It's a filet mignon that is "peeled" and ready to go. I did mine myself, but you can buy it that way for a couple of bucks more per lb.

                                                                                        2. re: coll

                                                                                          you need some mushrooms and shallots for the duxelles…
                                                                                          and some madeira sauce.
                                                                                          i adore beef wellington!

                                                                                          1. re: alkapal

                                                                                            That sounds perfect, I didn't think of sauce. Thanks!

                                                                                            1. re: coll

                                                                                              i've gotta have the sauce to counter the richness of the meat, pastry and paté. mmm mmmm mmmm.

                                                                                              1. re: alkapal

                                                                                                I'm off to look up a recipe, unless you have a favorite?

                                                                                                  1. re: alkapal

                                                                                                    Thanks, I was almost thinking of using some leftover beef gravy I have in the freezer, but even if I do I will jazz it up now. A little sherry, mushrooms and shallots, can hardly wait!

                                                                                                    1. re: coll

                                                                                                      shallots and the booze are the key

                                                                                                      long simmer with the shallots in the butter for me.

                                                                                                      also, a great deal with port sauce for pork….

                                                                                        3. I am planning to make spicy cajun red bean and rice soup with andouille sausage (first time) and a side of corn bread.

                                                                                          1. I learned a lesson in simplicity this Christmas, so New Year's dinner will be the same. For New Year's Eve, there will be prime rib roast, roasted potatoes, creamed spinach for SO and sauteed green beans for me. New Year's Day will likely be roast turkey (want to roast and freeze for the next few months) with collard greens and black eyed peas. Both days there will be nibbles - deviled eggs, stuffed mushrooms, shrimp cocktail, and others I haven't decided on.

                                                                                            4 Replies
                                                                                              1. re: fldhkybnva

                                                                                                Deviled eggs and stuffed mushrooms. Good ideas for grazing.

                                                                                                1. re: sueatmo

                                                                                                  Deviled egg pro tip: while a couple of eggshells are good for your disposal, 24 at one time will clog it to the point that professional intervention is required.

                                                                                              2. I intend to make black eyed peas. I don't make them on New Year's Day because that is the way I was raised or anything. I think it is a nice tradition, and I just do like black eyed peas.

                                                                                                I think I need to find some interesting way to fix them. But even if I don't, they are always taste good to me.

                                                                                                5 Replies
                                                                                                1. re: sueatmo

                                                                                                  my fave way for black eyed peas lately is a room-temp cowboy caviar…adding to the peas a container of store-bought fresh pico de gallo, lime juice and/or rice wine vinegar, chopped bell peppers (all colors), cilantro, jalapeños, chopped red onion and green onions, salt and pepper. i don't use corn, but some people do add it. oops, i almost forgot the couple of hefty shots of cholula original, chili-garlic or chili-lime. (love me some cholula -- it is my go-to "hot" sauce). the thing about this dish is that it is guilt-free. (some may add a dash of evoo, but i don't think it needs it).

                                                                                                  on the other hand, for a cold new year's day, i probably need to have my mom's old standard hot black eyed peas made with a ham hock or bacon (less greasy), with some buttermilk cornbread to sop up the pot liquor. to shake on top o the peas: texas pete's pepper vinegar and/or cholula.

                                                                                                  i could eat black eyed peas practically every day!

                                                                                                  1. re: alkapal

                                                                                                    I've been doing a Texas caviar as well even though I like the traditional Hoppin John

                                                                                                    1. re: scubadoo97

                                                                                                      i could be happy having both at the same meal! ;-).

                                                                                                    2. re: alkapal

                                                                                                      Sounds delicious and I believe I'll make some on NY's day.

                                                                                                      1. re: alkapal

                                                                                                        I especially love the chili-lime Cholula!

                                                                                                    3. Ham
                                                                                                      Black Eyed Peas
                                                                                                      Turnip, Mustard, and Collard Greens
                                                                                                      Mac and Cheese
                                                                                                      Sweet Potatoes
                                                                                                      Pear Lime Jell-O
                                                                                                      Iced Tea
                                                                                                      Pecan Pie

                                                                                                      1 Reply
                                                                                                      1. re: Wtg2Retire

                                                                                                        OMG, I'd love to be a guest at your table...

                                                                                                      2. We normally have a ham dinner for New Year's, but I was planning to hit the town for some peking duck this year. Not sure if it's going to happen now, though, so I'll need to work on alternate plans.

                                                                                                        1. Don't tell Mr Autumn, but Chinese take out from an allergy aware place. I'll be floating over to a site/working in a nearby suburb by a place which specializes in allergen friendly take out. I really miss good take out with a peanut allergic child.

                                                                                                          1. collards, black eyed peas, cornbread

                                                                                                            1. Smoked pork shoulder, braised red cabbage, collards, and hoppin john. An olive oil and lemon curd cake for dessert. There will be a punch bowl with St Cecilia punch and board games with family and friends while everything cooks!

                                                                                                              2 Replies
                                                                                                              1. re: ebmalon

                                                                                                                St. Cecilia punch for real??

                                                                                                                where are you (generally) and are you serving 250?

                                                                                                                tell about the olive oil/lemon curd please.

                                                                                                                1. re: kariin

                                                                                                                  I'm in Georgia and we had 8 for dinner. Obviously enough punch was made to fill about half of my punch bowl and there was none left at the end of the day. I'd say on average each guest had about 4 - 4oz glasses of punch.

                                                                                                                  The olive oil cake is adapted from a recipe found on Williams Sonoma, I use a local lemon flavored olive oil instead of regular olive oil. The curd is a combination of similar recipes i've made over the years, made as you would for a lemon merangue pie only I add a bit of gelatin. Then I make a lemon mousse infused with a bit of rosemary and fold it into the curd. The cake is cut into 3" rounds (3 per person) and the curd/mousse is spread between each layer in an acetate form. They stand in the fridge over night and on the day each guest has a beautiful, individual layer cake.

                                                                                                              2. Fasting? Feeling overfed this holiday season...

                                                                                                                In reality, probably make or go out for Korean soup.

                                                                                                                1. Steak & salad. Very mustardy, lemony dressing for the leaves.

                                                                                                                  C'est tout.

                                                                                                                  1. Hubs wants a repeat of Xmas Eve dinner. He's STILL lusting over that crown roast of pork.

                                                                                                                    1. Our NY menu for about thirty years was choucroute garni and Hoppin' John, refined a couple of years ago by substituting stuffed cabbage rolls for some of the sausages in the choucroute. But with the other half of the household gone vegetarian, sauerkraut with massive amounts of pork just won't fly unless we were planning a large party, which we aren't. And fake sausages won't work either: they're okay for the first meal, but get kind of nasty as leftovers. So we'll stay with no-pork Hoppin' John – blackeyes with rice, flavored just with sautéed onion, salt and I think Aleppo pepper, plus some braised Tuscan kale or some other greens, and some gussied-up cornbread with cheese, green chiles and cream-style corn in the mix. And a bottle of something bubbly.

                                                                                                                      1 Reply
                                                                                                                      1. re: Will Owen

                                                                                                                        We were just talking this morning about New Year's dinner and it will likely be your namesake, Will Owen's pork shoulder, with Hoppin' John and collards. Thanks as always!

                                                                                                                      2. Pork and sauerkraut used to be my tradition, but I've retired it in deference to my Scottish husband. Now we have steak pie with wild mushrooms, creamed peas, and neeps and tatties for New Year's dinner. A bit of shortbread and whisky as a nightcap.

                                                                                                                        1. I make a black eyed pea soup with greens, ham, and rice. I season it with Cajun type spices.

                                                                                                                          1 Reply
                                                                                                                          1. re: sisterfunkhaus

                                                                                                                            hey! good to see your post! i have made something like your soup once (sans rice) and it was delicious -- i think i had used some frozen cooked chopped collards, or mustard greens i'd fixed with rendered bacon, and then combined it with a good dose of my black eyed pea salad. it was very satisfying, indeed.

                                                                                                                            1. Black eyeds, of course. Slow cooked on the stove with a ham bone. Mustard greens (I prefer them to collards) slow braised, as strict tradition, with some kind of pork, probably more ham. And cornbread.

                                                                                                                              1. Black eyed peas cooked with ham hock (Carolina gold rice will be there if anyone wants it)
                                                                                                                                Collard greens
                                                                                                                                Fried pork jowl
                                                                                                                                Pone of cornbread
                                                                                                                                Mac and cheese
                                                                                                                                We don't eat anything but pork because we are superstitious of chicken and beef on New Year's Day

                                                                                                                                4 Replies
                                                                                                                                1. re: LaLa

                                                                                                                                  Love your menu. Tell me about this superstition please :)

                                                                                                                                  1. re: c oliver

                                                                                                                                    From what I've heard no lobster or chicken - lobsters move backwards and chickens scratch backwards. I'm interested to hear about the beef superstition.

                                                                                                                                    1. re: fldhkybnva

                                                                                                                                      I can't wait to hear more!!!!! I grew up in the South and love these stories.

                                                                                                                                  2. Black-eye peas of course. Seasoned well with jowl, onions etc, and smoked ham scraps from the Christmas ham. ~~
                                                                                                                                    A big pot of fresh mustard and turnip greens from the garden with turnip roots added at the end. Seasoned with bacon, and little ham and/or tasso ~~ Rice will either be in the form of a dirty rice. Possibly a 'Jam'. Have to see which way the wind is blowing. ~~ Pone of cornbread made with stone ground yellow meal. ~~ D-Zert, buttermilk pie and coffee. ~~ Pretty simple and basic.

                                                                                                                                    3 Replies
                                                                                                                                    1. re: Uncle Bob

                                                                                                                                      As usual, a perfect distillation of Southern New Year's Day good luck eatin'.

                                                                                                                                      Except, what is a "jam" for rice -- jambalaya?

                                                                                                                                      1. re: alkapal

                                                                                                                                        What can I say? I'm 100% southern to the bone!

                                                                                                                                        A "Jam" = Jambalaya.

                                                                                                                                      2. re: Uncle Bob

                                                                                                                                        As always, Uncle Bob, your menu makes my mouth water! May be basic but oh, so good!

                                                                                                                                      3. A meal inspired by traditions of the American South and mr bc's love of Italian food.

                                                                                                                                        Speidini all Romano to start - a recipe from one of my favourite new-to-me cookbooks of 2013, Carmines Family Style.

                                                                                                                                        Rigatoni with fennel sausage, braised collards and black-eyed peas for our main (a riff on a rigatoni w beans and broccoli recipe)

                                                                                                                                        Lots of good wine to wash things down too!!

                                                                                                                                        6 Replies
                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                          I love the idea of the collards and BEPs (how I label them in the freezer) in with the pasta. That may be what I do.

                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                            Just bought what I need for this dish. Could you elaborate a bit please?

                                                                                                                                            1. re: c oliver

                                                                                                                                              Sure thing c.o! Normally I'd cook my broccoli in w the pasta but since the collards will take longer to cook, I'll boil them in advance. I plan on cutting mine into 2" x 1/4" strips and expect they'll need about 15 mins to cook.

                                                                                                                                              Here's what I do:

                                                                                                                                              - Sauté chopped garlic and onions
                                                                                                                                              - Add sausage - I use 3 links (approx 12 oz) of fennel sausage. I remove it from the casings and break it up into small pieces and brown in the pan.
                                                                                                                                              - Pour in 2 cups liquid (I'll use a combination of chx stock and white wine tomorrow but I've made this w water and that's fine as well
                                                                                                                                              - Boil the liquid until it reduces and blends w the pan juices
                                                                                                                                              - Stir in a couple of pats of butter and your cooked beans/peas
                                                                                                                                              - Add in the cooked collards to heat through prior to serving
                                                                                                                                              - Stir in chopped herbs of your choosing. I tend to go w basil and fennel fronds if I have them
                                                                                                                                              - Add the cooked pasta right before serving along with a couple of handfuls of grated parmesan or pecorino - I always reserve some pasta water just in case I need to loosen the mixture at this point.

                                                                                                                                              Enjoy & Happy New Year!

                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                You're the best!!!! I'm so loving this idea. Thanks for taking the time to do this, bc.

                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                  Just finished dinner. A perfect dish. At one point we thought the rigatoni was never going to get done. But it all came together perfectly. Breadcrumbs, thank you so much. This will be part of our "rotation." WONDERFUL.

                                                                                                                                              2. re: Breadcrumbs

                                                                                                                                                Here's a picture! Lots of leftovers which is great. Thanks again.

                                                                                                                                              3. Ok, now that NY's Day is nearly upon us, my plans have jelled a bit more. We'll be visiting neighbors for an open house. I'm bring alkapal's cowboy caviar and doing a reprise of the coconut birthday cake I made last year.


                                                                                                                                                1. I found this good recipe last year on Epicurious for black eyed peas with shrimp. Will be doing that again since it was so delicious and a light meal after all the holiday indulgence. Plan also to bake focaccia with herbs. Then we'll eat up all the Christmas cookies and chocolate.

                                                                                                                                                  1. Black-eyed peas and collard greens, with smoked turkey wings and pork hocks. Buttermilk or sour cream cornbread.

                                                                                                                                                    1. Madras lentils w/brown rice

                                                                                                                                                      1. I have (vegan) Hoppin-John-ish blackeyed peas on the stove.

                                                                                                                                                        Pretty much peas flavored with plenty of garlic and onion, tomato and kale added near the end. Will serve over brown rice with crusty French baguette and any "leftover" Champagne/sparkling wine. It may be the roaring fire that make the meal.

                                                                                                                                                        Hapyy 2014 everyone!

                                                                                                                                                        1. Most of the usual NYD staples made an appearance -- midweek holiday kept the turnout down, so no new additions.

                                                                                                                                                          Sausage & biscuit
                                                                                                                                                          Stuffed shells
                                                                                                                                                          Smoked turkey
                                                                                                                                                          Rosemary rolls
                                                                                                                                                          Pulled pork with Whole Hog Sauce
                                                                                                                                                          Blackeye peas & collards with smoked ham hock
                                                                                                                                                          Clam dip
                                                                                                                                                          Crudites with Green Goddess dip
                                                                                                                                                          Pecan Tassies
                                                                                                                                                          Lime-cornmeal cookies
                                                                                                                                                          Chocolate chip cookies
                                                                                                                                                          Milk punch
                                                                                                                                                          Bloody Marys
                                                                                                                                                          Wine, beer, soda, etc.

                                                                                                                                                          All but the ham created in house. And the ham was the only dud -- dry & tasteless. Sausage was the best ever.

                                                                                                                                                          3 Replies
                                                                                                                                                          1. re: rjbh20

                                                                                                                                                            Terrific menu, wonderful photos. Sausage and biscuits? Pure comfort food.

                                                                                                                                                            We'll done.

                                                                                                                                                            1. re: rjbh20

                                                                                                                                                              That is some menu - looks fantastic! I'm sure was greatly enjoyed by all!!

                                                                                                                                                              1. re: Jeanne

                                                                                                                                                                Late to the table, but we had two perfectly grilled tenderloin steaks (so lucky to be able to bbq on the deck at this time of year in Vancouver) and a lovely shredded Brussels sprout stirfry with lashings of garlic and lemon juice. Perfect base for the snacky foods we put out later and shared with our guests.

                                                                                                                                                                HNY all!