This year, we hosted Christmas at the wonderhouse. It was an all day cooking affair as Mean Willie showed up early at my door with one question, "you ready to burn?"
To which Wonderwood replied in one word: Giddyup. (Mean Willie here, joining you in italics.)
The day before we made a pilgrimage to the Santa Monica Wednesday market. Above is Willie working the market like a seasoned vet, although it was his first time.
... seen here purchasing about the one thing we bought at the market that didn't make the feast menu (the parsnips). This was also right before my wonderlady exclaimed, holy shit! it's Ha's apples! Our friend Polly's folks own an apple farm up north on the 5 a piece, which we'd completely forgotten about until right there in front of us we saw her aunt and uncle slinging fruit. Note to those with access to LA farmers' markets: Ha's apples are the bomb. We turned some of their organic fujis into a pie, and it most certainly did not disappoint.
If you intend to cook for the entire day, you need fuel. This of course means more cooking, but we had to do something with the ubiquitous Clemetines - so we improvised this clafoutis.
Yet another situation in which my savant-like recall of Bittman columns saves the day. Wonderwife was all like, it's Christmas morning, and damnit we're going to concot an intricate breakfast repast. Spying the pile of clementines I was all like, hmm ... I think Bittman says to try out making a clafoutis with them. Sure enough: about three weeks shy of one year ago, he said exactly that. Score one for Willie. My wonderlady actually took charge of the clafoutis, and nailed it. Wonderwood's own secret: serve it up with lambrusco. Not pictured: scrambled eggs with carmelized onion and salt pork. Now that's breakfast.
Again, our excellent hostess set the tone. Upon the breakfast dishes having been cleared, she announced it was time for cognac and pies. Nary a soul objected.
This segued into more baking as we knocked out the pies next. I wish I could make pecan pie without Karo syrup, so I always cut back on it and add extra brown sugar and pecans.
All the while, our flatiron steaks from
La Cense were marinating in this wet rub from Mario Batali: 2tbs sugar, 1tbs coarse salt, 1tbs black pepper, 1tbs chili flake, 1/4 cup porcini mushroom powder, 1/4 cup olive oil, and 5 minced garlic cloves. I can't say enough about these steaks, especially after reading the first few chapters of
The River Cottage Meat Book. In order to further give the beast a fitting tribute, I shaved a little white truffle over steaks as they rested.
Seriously, though: you can't beat La Cense. As my friend Shawn (who before graduate school sold meat off the back of a truck in Austin Texas) might say: what, you don't want to by your meat off the internet? you'd rather buy it in the store? how do you think it got to the store, then? answer: over the internet.
Side dishes were plentiful; here are turnips, expertly cooked by Mean Willie's Missus.
... based on the utterly simple recipe of my sister-in-law ... let's call her Farmer Girl. Wash a bunch of turnips (or two, for a feast). If they're relatively young, there's not need even to peel them -- bigger than a pool ball, though, and you probably should. Cut into relatively thin slices -- 1/8th of an inch or so. Saute in a healthy dollop of melted butter over medium heat until softened but still al dente, adding salt (be pretty generous) and pepper to taste. Garnish, if you're feeling froufy, with chopped parsley.
And, of course, the brussels sprouts.
... a lingering hold-over from our recent travels. Apparently for an Englishman, Chirstmas dinner without sprouts would be akin to an American thanksgiving with no turkey. Those that know us well know that we're no anglophiles (not by a long shot), but we're open-minded folk, and we'll credit a good idea when we see one. So christmas sprouts it is. A bit more involved than the turnips, but definitely worth it. The process involves pan roasting to start, then finishing in the oven. Take your pound (or two) of sprouts, wash them, clean off any nasty bits, and slice them in half from top to bottom. Begin by pan-roasting in a wide heavy skillet over medium high heat in a mixture of butter and olive oil. What you want to do is arrange as many as you can cut-side down in the pan, and don't disturb them while they roast -- this browns them up nicely, tastes good, and makes them look real purdy. When they're browned but not burned (peek every now and again to check), transfer them to a good stout baking dish. Toss with a little more oil, 4-6 chopped cloves of garlic, 2-3 diced slices of bacon, and a dash or three of salt. Roast these in a 425 degree oven for 40 minutes or until pretty tender (the outer leaves should be crispy, the insides almost creamy in texture), stirring every 20 minutes or so.
Not pictured above, but eaten with gusto - apple pie, mashed garnet yams, and black trumpet mushrooms. It was a meal for the ages! Check the comments for further recipies.
Recent Comments