Monday, December 27, 2010

Christmas Dinner Revisted: Roast Beef, Spinach Souffle and the Accoutrements

Ready to dig in.  Lovely table, lovely meal!
The Roast Beef with onions and two fab sauces
A small portion of the roast with a great carver!
There were so many taking photos of the Christmas dinner that they had to be herded to the table like cats!!  The menu was extraordinary, and two cooks were not too many, in fact just about right.

We did the Roast Beef Dinner from Bon Appetit with  a salad from the Food Network and an old New York Times dessert that was remixed from pears and cranberries to apples and cranberries.  No more text is needed, so here is the feast forthwith.


It's beginning to look a lot like Christmas!  Note individual spinach souffles.


Two Cooks, Cooking

The salad was of sugar snap peas, Persian cucumbers and cherry and grape tomatoes garnished with dill in a light dressing of olive oil, lemon juice and lemon rind.  So Christmasy looking and light to go with the heavier beef.  We also served yesterday's boiled potatoes cooked briefly in the oven in the beef fat.  It was an inspired "remix."

Yesterday morning, I grabbed some leftover beef and a few cookies and we took off.  The beef made superb sandwiches.  I'm baking up some more rugelah cookies today.  The snow is heavy and we ain't goin' nowhere.

Cheers!

Grapeshot

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