With the Christmas holiday fast approaching the topic of our family’s holiday meal has arrived with the usual clash of likes and dislikes, restaurant vs. home cooking, and exactly who is going to do what. In the past I’ve prepared some nice meals, a traditional cassoulette, explosively huge paella, a stunning purple sweet potato pie, but I’ve taken some still sore hits as well like the mashed sweet potatoes. That dish caused a minor quake in the universes existence. This is what I have to avoid.
I want to make galantine with a whole turkey, duck breast, and chicken sausage; we will call it a turducken just to keep it simple. I want to experiment with some transglutimase that I got as a sample. It seems rather straight forward, debone, pound, dust, roll, cook nice and slow. As long as everything holds together long enough for me to cut it on a platter I’ll be happy, if we can rough house it off the platter onto everyone’s plates, I’ll be very surprised and give praise to the transglutimase in all its glory.
As for side dishes I figure simple is best…. Roasted butternut squash with brown sugar, butter, and cinnamon, caramelized Brussels sprouts and/or green beans. Then comes the potato dish, I want to either get really good butter and make simple mashed potatoes with st. Igny butter and fleur de sel, or make a chunky mash with pancetta, bacon, or grated pepperoni? We will see.
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