Google+ has taken over my online photos from Picasa. Not really my choice, but it looks like Google is regretting Picasa in favor of the G+ photo capabilities. I won't complain so much, and it add some interesting special effects. You will have to go there to see them.
It takes this photo:
and adds sparkles. It adds snow to some others as well.
But that is just an aside.
Here are the green beans after being blanched. They are cooled in ice water to stop the cooking. Later, you saute them with butter, scallions, and some stock. They were excellent. Crispy and flavorful, all at the same time.
We didn't do an "in goose" stuffing this year, but made a pear and pancette dressing that was described in the New York Times. It was very good. I like stuffing birds, but the goose is so fatty you have to be very careful what you put inside. I think this dressing was better outside the goose.
Every year we make a braised red cabbage. Apples, apple juice, bacon, onions, honey, vinegar, I can't remember what all. This is a tribute to Trouta, (Doreen's momma) who always had red cabbage at Christmas. It is delicious.
Oh - chopping pancetta.
Bread for the dressing. The recipe calls for a "Pullman Loaf" - I mean, really.
Doreen cooking the cabbage. You can see the sauce in the little pan in front of her.
Mushrooms for the dressing. I forgot to mention them above. The recipe calls for fresh chanterelles, but we couldn't find any. So we when with cremini (Criminy!) and dried chanterelles. It was a good combination.
Onions and shallots
assembled.
Doreen always sets a nice table:
This is the Greenberg Smoked Turkey from Tyler, TX. If you have never had one, you are missing out on one of life's pleasures. Treat yourself to one sometime next year.
Ree and Eddie. That is Eddie's hat on Ree. Wonderful!
And Eddie's hat on Eddie:
Jon and Trouta. Many people wore red in the spirit of the season. Jon just wore his red hair.
Trouta, Charles, Quinn, Renee, Roxy:
The two birds, discussing their fate:
The turkey, carved. Very white meat, very smoky taste.
The goose meat on the platter. Notice how I artistically tried to recreate the goose itself:
Turkey and Cranberry Relish:
More in the next post.
Sadly, I forgot to take a photo of the beets with the beet vinaigrette and goat cheese foam. It was so delicious and pretty, besides.
It takes this photo:
and adds sparkles. It adds snow to some others as well.
But that is just an aside.
Here are the green beans after being blanched. They are cooled in ice water to stop the cooking. Later, you saute them with butter, scallions, and some stock. They were excellent. Crispy and flavorful, all at the same time.
We didn't do an "in goose" stuffing this year, but made a pear and pancette dressing that was described in the New York Times. It was very good. I like stuffing birds, but the goose is so fatty you have to be very careful what you put inside. I think this dressing was better outside the goose.
Every year we make a braised red cabbage. Apples, apple juice, bacon, onions, honey, vinegar, I can't remember what all. This is a tribute to Trouta, (Doreen's momma) who always had red cabbage at Christmas. It is delicious.
Oh - chopping pancetta.
Bread for the dressing. The recipe calls for a "Pullman Loaf" - I mean, really.
Doreen cooking the cabbage. You can see the sauce in the little pan in front of her.
Mushrooms for the dressing. I forgot to mention them above. The recipe calls for fresh chanterelles, but we couldn't find any. So we when with cremini (Criminy!) and dried chanterelles. It was a good combination.
Onions and shallots
assembled.
Doreen always sets a nice table:
This is the Greenberg Smoked Turkey from Tyler, TX. If you have never had one, you are missing out on one of life's pleasures. Treat yourself to one sometime next year.
Ree and Eddie. That is Eddie's hat on Ree. Wonderful!
And Eddie's hat on Eddie:
Jon and Trouta. Many people wore red in the spirit of the season. Jon just wore his red hair.
Trouta, Charles, Quinn, Renee, Roxy:
The two birds, discussing their fate:
The turkey, carved. Very white meat, very smoky taste.
The goose meat on the platter. Notice how I artistically tried to recreate the goose itself:
Turkey and Cranberry Relish:
More in the next post.
Sadly, I forgot to take a photo of the beets with the beet vinaigrette and goat cheese foam. It was so delicious and pretty, besides.
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