Prime rib, aged 7 days at home
Fresh brussels sprouts roasted in some beef fat
Sticky toffee pudding with vanilla ice cream
Accompanying wine: 2005 Opus One*
*In a classic Scottos-house only moment, my 5 year old dropped his milk glass...
Still desperately trying to defeat germs. Tonight: Hainanese chicken. Poach chicken in water, ginger, scallion. Use resultant broth to make rice, with additional garlic and ginger. Serve sliced chicken over rice with dark soy and sweet chili sauce.
Fighting a ferocious cold that seems to get worse and worse. I fought it off tonite with some real ramen soup. No dusty packet soup here- I made the tonkotsu broth with pork bones and a big piece of pork skin I had left over from a bacon-curing experiment a couple of weeks ago. Served with...
For regular home consumption, $20 is about all I'll spend. A few times a year I'll go over that (e.g. New Years, Thanksgiving, etc.) and spend up to $100. I am slavishly devoted to Beaucastel, so that definitely breaks the $20 barrier.
I am also fortunate to have enjoyed many $500+ bottles...
I made a huge amount of green curry paste last night, since I had an overrun of fresh lemongrass from the local CSA. Keeps well, and can be used in dozens of ways. Fry it up, add sliced protein, coconut milk, and a handful of fresh basil and you are good to go.
You can hack the method with a beer cooler. There are a bunch of articles on Serious Eats by Kenji Alt which go through it.
It works amazingly well. Impossible to overcook anything, and things can be made a long time in advance, just needing a final sear after coming out of their bath...
This year's spread:
Turkey-stuffed-turkey (dark meat boned out and made into sausage, then rolled into breast meat)
Gravy, of course
Stuffing with caramelized onions, apples, and bacon
Cornbread stuffing with sausage, pecans, and cranberries
Sweet potato casserole with pecan...
There are hundreds of varieties of garlic, and they are about the easiest darn things to grow. Your best bet is to find a farmers market and get hard-necked garlic instead of the soft-neck variety they sell at the supermarket. The taste is far superior. I grow about 6 varieties every year...
Most often I roast them in the oven. Also, slice them up and boil them in sugar syrup with tons of fresh ginger. You can also make roesti out of them - grate the raw beets and fry them in a pancake form.