Tuesday, December 22, 2009

Christmas Dinner at the Ranch.

This year, I'm trying to make it easy on myself, so I'm cooking a roast that you roast for 1 hour then turn off for 3 hours, then turn the oven on again for 45 minutes and you're done. I haven't made it before but 433 reviewers on Food Network can't be wrong, can they?


Ina Garten's Roasted Brussels Sprouts

Now, technically, I won't be making the roasted sprouts because my oven will be full of lounging Rib Roast. So I will pan-roast them with olive oil and butter (cut the bottoms off of sprouts and cut in half) and minced garlic. Close the lid for 10 minutes or so over medium heat, stirring occasionally, then remove the lid until they are done to your liking (5-ish minutes) and you won't believe they are Brussels Sprouts - they are unbelievably good. Even if you make the recipe above, do yourself a favor and cut the sprouts in half. They cook differently and get all carmelly and scrumptious.


Once again, a can't-miss in the kitchen: Ina's Potato-Fennel Gratin

Likewise, since my oven will be otherwise occupied, I will be making parmesan-mashed potatoes. But I wouldn't steer you wrong. This gratin is outstanding. It will have you looking at fennel with a newfound love and respect. And use Gruyere, don't replace it with some lesser cheese. Your tastebuds will thank you.


Since I am pretty much the only one who eats dessert (can you even believe that?), I will probably just make something I like. My favorite is pecan pie but this pie from Country Living sounds really good. The recipe only gets one star but it was from one review that seemed to be a joke. I will make homemade crust but I will use some shortening instead of all butter for a flakier crust. Also add a pinch of baking powder - it was my great aunt Tressa's secret for flaky crust. I will also take out the chopped pecans and use only whole pecans. How can I pick them off to eat only the filling otherwise?

If I am feeling generous, I will make Yorkshire pudding. They are very tasty with the roast.

So, what's on the menu for your Christmas or holiday dinner?

11 comments:

vicki archer said...

Totally delish......Have a very happy Christmas and a wonderful New Year, xv.

Catchingup said...

Always had an aversion to brussel sprouts, but one of my New Year's Resolutions will be to try this recipe in the next two weeks. Lovely, traditional dinner you'll be having! We'll be eating the chicken fettucine Costco prepares (love them!), their yummy bread and a caesar salad (my preparation) and cheesecake for dessert. There will be about 20 of us, varying ages, who are basically alone on Christmas Eve. Thanks also for the movie ideas. Will probably have one of those playing downstairs! Merry Christmas!

Anonymous said...

Made the roast for Thanksgiving. Fantastic! Much easier than turkey, which nobody missed anyway. Also adore roasted brussel sprouts.

Raina Cox said...

Uh...so where's this ranch and what time are you eating?

Jill said...

Looks fabulous...just a bit of advice. Use a meat thermometer.

My Christmas...? A friend invited us to dinner. She wants to duplicate a menu I made a couple of months ago. Rib Roast, bernaise, orange and fennel salad, green beans with gorgonzola and walnuts and a potato gratin with oyster mushrooms and leeks. Flan for dessert...then she texted two days ago. She'll buy the groceries if I cook it! How the fuck did this happen?!

Merry Christmas...wish I were coming to your house!

La Maison Fou said...

Looks lovely ......
Have a wonderful feastivous!!!!
HH;
Leslie

Decorina said...

Happy Solstice to you HG!

We love the roasted sprouts around here - so much that last fall I bought an entire bushel of them, washed and cut them in half and froze them in big batches.

Sounds yummy - everything. I am cooking ham for Friday and potatoes, too.

David said...

God how I long to cook...still no stove here.

Your menu sounds great. I'm a big fan of the brussels sprouts as well. I roast them similarly, although there's usually a little pancetta or proscuitto thrown in as well.

Enjoy your holiday HG!

Karen@ Junking in Georgia said...

Christmas eve we are having Gumbo.. Merry Christmas

Anonymous said...

I want to quote your post in my blog. It can?
And you et an account on Twitter?

Aroura said...

All of this looks crazy delicious! Especially that pecan pie...and the fennel gratin...and the roasted brussel sprouts...and the standing rib.

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