A10 lb. prime rib, dry aging for a couple days, a big bag of fresh Brussels sprouts, and a package of bacon. My cooking duties for Christmas are easy this year. And now I’m going to get a slice of pizza. 
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Love your post… make me smile, so witty the words
@Harters thx for greetings!
@Presunto drink and be merry, you be will happier in life! But I wow to be more like u than your friend. Love your soup!!
@ everyone !!! Best wishes, joyeux Noël !!! GOALS !!!
*Hey tonight, we had several aperitifs goat cheese with tomato and pesto, curry chicken with chutney, and snails 
with the parsley garlic butter. And some bubbling champagne!!!
Entries with langoustine mayo and salad. Then we had a creamy scallop with a crusty top. Main we had sweetbread in madeira sauce with mushrooms, sided with a veggie risotto. Too full to continue and we stopped there…
*okay the truth, mother in law too lazy to cook tonight, she ordered traiteur food. She want to a more relaxing night and concentrate on the cooking on d-day tomorrow when everybody would be there.
** I would have proposed to cook if I knew this, but she had ordered already…
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I’m not a big fan of coconut so, I suppose, that would also work as a description, as well as my “bitter milkiness”
Shallot-Cognac Sauce for the beef tenderloin made.
Beef Tenderloin trimmed and seasoned with a combination of olive oil, salt, pepper, minced garlic, rosemary and thyme, wrapped in Saran wrap and tucked into the fridge.
Mini Cranberry-Swirl Cheesecakes made for Christmas dessert for Mom and me.
Gourmet Christmas Eve meal made - Gorton’s fish filets with a spicy remoulade and buttery peas and corn. And Sancerre white for libation. Cheesy movies on TV.
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Welcome!
I’m cooking for one as well- most nights it’s quick and easy and i make a larger batch of more complicated recipes on the weekend (which become dinners/lunches or freezer food for the future) but a tasty meal doesn’t have to be complicated 
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Thank you Ttrockwood! Having enough for additional meals is certainly an efficient way of cooking. And it helps control portion control! Anyway ham and cheese omelette for me tonight so no leftovers tonight! 
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I made this a week or two ago, which uses broccoli, and it was fantastic- I’ll definitely use the same recipe with carrots soon, that sounds like a wonderful combo
After an epic day of travel i finally made it to my parents house in CA late Wednesday. I think dinner that night was the crummy expensive salad i found while waiting for my connection in seattle.
I always looovvve the grocery store here, just tons of fresh fantastic produce. Last night i cooked for everyone, huge steamed artichokes with a garlic dijon mayo (“best foods” on this coast) and then a mushroom risotto with mostly regular local button mushrooms but the chanterelles looked fantastic so i sautéed a few and they went in top. A great reisling before/during/after cooking. I apparently just took a photo of the wine!
Tonight we met my sister, her boyfriend, his kids, and my nephew at the kinda new thai place here, i had a tasty enough tofu coconut milk curry something soup.
And then wine at home for dessert alongside some fudge that mom made 
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Those cheesecakes are so pretty!
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That sounds fabulous. Family, food and wine. 
I’m using “dinner” here in the traditional British sense of the main meal of the day. Although it is lunch today, everyone refers to it as “Christmas dinner”. And it’s our turn to host the family get-together, so nine of us to feed.
To start - seafood platter. Prawns, smoked salmon, smoked mackerel. Horseradish sauce for the mackerel, wedges of lemon for the salmon and a home made Marie Rose sauce for the prawns. Buttered Irish soda bread to accompany…
To continue. Roast turkey. Roast spuds, carrots, sprouts (the beastly farty veg) and roast butternut squash scatted with almonds and pomegranate seeds. Chestnut stuffing. Sage & onion stuffing. Gravy. Bread sauce. Cranberry sauce.
And then. Cheese. We’ve Bourne’s Cheshire, Blackstick’s Blue and a Leagrams Lancashire. The soda bread will make a second appearance, alongside some digestive biscuits. Fruit - fresh & dried
To conclude. Christmas pudding. Custard and brandy sauce (I’m the only one who likes the sauce which is traditional in my family). Mince pie for Mrs H who doesnt enjoy the pudding.
Coffee and chocolate.
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Forgot to mention the almost essential chipolata sausages and the bacon rolls
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Potato latkes, roast chickens, green beans, broccoli and salad. My wife is making an ice cream cake for my daughter’s birthday today
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We decided to do our “big” dinner Christmas Eve this year.
Appetizer was Tuscan pate with crostini- this had notes of sage, garlic, lemon and Parmesan- chicken liver based.
Salads- celery, lemon, Parmesan, dates and toasted almonds. If you haven’t tried this BA recipe, do. Fresh and tasty.
Spinach with pomegranate, pear, dried cranberry, feta
French bread
Duxelles crusted prime rib with horseradish cream sauce . Perfectly rare. Delicious. Used the Serious eats method with some pointers from Notjr, thanks man!
Mashed potato puffs with cheese and chives.
Balsamic honey roasted Brussels sprouts - these were great.
Dessert was just simple SK browned butter Rice Krispie squares. These are wonderful!
A successful meal!
Lunch were some juicy Peruvian style mussels. Perfectly cooked!
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Fab food (and wine), everyone. I’m craving shellfish and lots of bitter greens.
@Salsailsa, the big meal is on the 24th in this part of the world. Everything is either closed at noon/early or the entire day. One reason is that they have to prepare the big meal on this day.
Naf passed out after eating 
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Haha , exactly like that!!! Love that!!
I like your meal, Salsailsa! It was more equilibrium than mine. Chez my mother in law, she’s a good cook, but tends to emphasize on meat than vegetables… and difficult to digest. I need to look for fruits everywhere!
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Dr. Loosen makes a killer Riesling.
Simple food today. Goose breasts are on the small side, but still very plump. The fat is glorious. I put the breast and foie on another plate to let them rest whilst I sliced the apple and poured wine etc. The breasts came in one piece and I wanted to stuff them with foie gras but totally forgot about kitchen twine. I also didn’t have any sauce. Would have liked to make a savoury berry sauce (without buying a kilo bag of frozen berries and other things since I can’t eat it all in a couple of days).
Wine label design is crap! Can’t see a thing! This bottle costs about eur.17,- from the lodging’s owner’s wine shop. It is considered a bit expensive here in Hungary.
Now I’m curious about this cheap plonk I saw at the market… most expensive one costs about eur.6,50.
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Is the wine good? Not much information although the label is elegance.
Breast and foie gras, great meal. Me I would cook the apples until soft with butter and a splash of vinegar or wine, perfect with goose and duck. But don’t know the apples you had was suitable for cooking…
Yeah try to get a bottle, would skip the plastic ones, wine never tastes good with plastic.
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