Our Holiday Feast

Christmas dinner was at our house this year. Here was the menu:

Filet mignon with port sauce and horseradish cream, radish apple and onion salad, sherry vinegar and molasses glazed carrots, potato mushroom gratin and caramel banana bread pudding. It was a meal to remember!

Pics…

shroom-gratin

carrots

bread-pudding

Everything turned out fantastic. I would make any one of these recipes again and again and again…

Potato Soup with Kale and Chorizo

kalesoupfinal

Kale arrived in our produce delivery. I’d never had Kale before. Looking at recipes, potatoes seemed to be Kale’s most popular accompaniment. I decided to make a soup. In the end the flavors/consistency turned out to be a cross between a minestrone and tortilla soup. The kale had a unique taste. The soup was a bit spicy from the chorizo (but not hot) and smokey from the paprika.

We followed the online suggestions to add more onion and cut the amount of Kale. I think adding chicken would be good next time.

Don’t skimp on the croutons. The salty crunch really made the dish. The method for making croutons at our house is to cut up some sourdough then sprinkle with olive oil and garlic salt and bake for 7-10 minutes. It was a light and hearty winter soup.

Recipe link

Chicken Parmesan battle

Bon Appétit “Classic” vs. “New” Chicken Parm battle

I found two chicken parmesan recipes from Bon Appétit. The Sept 2008 cover featured a classic version by Mario Batali’s Otto restaurant and the June 2008 issue featured a new somewhat healthier version. Mike and I made both to see… which recipe reigned supreme.

The “classic” version was pretty time consuming to make but worth it. The sauce was tangy and the chicken ooey gooey. Many dishes benefit from some time in the fridge –this is not one of them. Starve yourself for the day and tuck-in! This is best pipin’ hot out the oven.

Modifications to sauce : Mike added fresh oregano plus 1/2 can of tomato paste to thicken.   Classic Recipe link

Classic

The “new” recipe was fast and easy to prepare. The garlic chicken covered in cheese was super juicy, and the roasted tomatoes burst in your mouth and were a perfect complement to the chicken. It was a fresh and light dish but when all was said and done I didn’t really feel like I was eating chicken parmesan.

Modifications: I added Italian seasoning and fresh basil to the dish to punch up the flavors.  New Recipe link

New

THE VERDICT: both were good in their own ways but if I had to pick a winner it would be… the Classic … you can’t beat crispy chicken slathered with tomato sauce & bubblin’ mozzarella!

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