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Listening to the quiet
The big family dinner party seems to have been a great success. The brothers and nephew just headed out to their hotel and the quiet is almost deafening (with a side order of wind in the trees outside). I now have confidence that I can produce an acceptable prime rib roast ... although I think it's unlikely that I'll have an opportunity to do so again soon. We almost had a romantic candle-light dinner. Just as I was putting the last dishes on the table, the lights started flickering (with rain and wind going full blast outside), and I got the utility candles out of the cabinet just in case, but the weren't needed in the end. In addition to the parents, brothers, and nephew, the guests included one aunt, four cousins (from two different families), and one cousin-by-marriage. There was all the usual story-telling and reminiscing, plus various bits of updating (including comparisons of remodeling tales). Quite successful, all in all. I wouldn't care to fit that many people into my dining room very often, but it's useful to know that I can.
The menu
Mushroom soup
Turn the Christmas turkey carcass into stock. Sauté chopped mixed white and brown mushrooms in butter, add sufficient flour to thicken, then stir in the stock. Salt to taste.
Prime rib roast
Your basic prime rib with a crust of coarse sea-salt, cracked pepper, and chopped fresh rosemary (from the garden). Because I was feeling nervous about doneness (and because I have several people who want their meat no pinker than medium) I cooked it longer than optimal. The "well done" folks were happy, but the rarest cuts only made it to medium-rare. Next time I'll trust the meat thermometer. Served with horseradish sauce.
Salad
Just a simply mixed greens and quartered cherry tomatoes with a vinegar-and-oil dressing. (The tomatoes were marinated in the dressing for several hours then tossed into the greens.)
Corn with bell peppers
Sautéed in butter with chopped mixed bell peppers.
Saffron rice
Just plain steamed jasmine rice with saffron.
Herbed rolls
Commercial frozen parker-house rolls, rolled in mixed "Italian" herbs and grated parmesan.
I think that was it. I had fun doing the full "presentation dish" bit with the prime rib and carving it at the table. I did the same thing with the turkey yesterday -- what's the point of roasting a whole bird if you end up butchering it in the kitchen and simply bringing out a platter of sliced meat?
The menu
Mushroom soup
Turn the Christmas turkey carcass into stock. Sauté chopped mixed white and brown mushrooms in butter, add sufficient flour to thicken, then stir in the stock. Salt to taste.
Prime rib roast
Your basic prime rib with a crust of coarse sea-salt, cracked pepper, and chopped fresh rosemary (from the garden). Because I was feeling nervous about doneness (and because I have several people who want their meat no pinker than medium) I cooked it longer than optimal. The "well done" folks were happy, but the rarest cuts only made it to medium-rare. Next time I'll trust the meat thermometer. Served with horseradish sauce.
Salad
Just a simply mixed greens and quartered cherry tomatoes with a vinegar-and-oil dressing. (The tomatoes were marinated in the dressing for several hours then tossed into the greens.)
Corn with bell peppers
Sautéed in butter with chopped mixed bell peppers.
Saffron rice
Just plain steamed jasmine rice with saffron.
Herbed rolls
Commercial frozen parker-house rolls, rolled in mixed "Italian" herbs and grated parmesan.
I think that was it. I had fun doing the full "presentation dish" bit with the prime rib and carving it at the table. I did the same thing with the turkey yesterday -- what's the point of roasting a whole bird if you end up butchering it in the kitchen and simply bringing out a platter of sliced meat?
sounds yummy