I've finally actually gotten back. I'm still only getting a 28,000 dial up
connection, but it's much better than not having any access at all.

The house is wonderful and I adore my kitchen. I don't even mind that it's
really big and I have to walk around a fair whack to get all my ingredients
together. I love having all the room.

Not having a walk-in pantry is silly! Everyone should have them! *grin* Ok
ok, I know not everyone has the same lifestyle or living situation. I'm
just being facetious.

We're supposed to do our grocery shopping tomorrow night and I *still*
haven't figured out what to make for our christmas dinner. I like doing
something new each year, something we wouldn't normally have during the
course of the year. But my husband is just getting over a bout of (we
think) food poisoning (the doctor at the emergency room called it
gastroenteritis), and so he's not really up for much feasting (he's been
ill for a week and a half right now). Though he did totally wipe out
tonight's dinner, which is the first time he's really cleaned his plate
since he got ill.

So I guess I'm looking for suggestions for festive, interesting, and not
too rich or spicy. Fish is totally off the menu (he doesn't like fish,
that's not what got him sick). In the past we've done beef wellington,
standing rib roast, rack of lamb, venison tidbits in an interesting cherry
sauce, tamales, oooo just a wide variety of things.

Anyone have any last minute ideas (I loved the cooking from old recipes
thread and next year, definately gonna do a medieval menu for the
holidays)? I've not been really able to read the newsgroup for the last few
weeks so I'm sure the ideas have been flowing. I will poke around on google
but if anyone feels up to answering, I'd appreciate your thoughts.

Nice to be back.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

> Siobhan Perricone
>
>I've finally actually gotten back. I'm still only getting a 28,000 dial up
>connection, but it's much better than not having any access at all.
>
>We're supposed to do our grocery shopping tomorrow night and I *still*
>haven't figured out what to make for our christmas dinner. I like doing
>something new each year, something we wouldn't normally have during the
>course of the year.
>
>So I guess I'm looking for suggestions for festive, interesting, and not
>too rich or spicy. Fish is totally off the menu (he doesn't like fish,
>that's not what got him sick). In the past we've done beef wellington,
>standing rib roast, rack of lamb, venison tidbits in an interesting cherry
>sauce, tamales, oooo just a wide variety of things.
>
>Anyone have any last minute ideas (I loved the cooking from old recipes
>thread and next year, definately gonna do a medieval menu for the
>holidays)? I've not been really able to read the newsgroup for the last few
>weeks so I'm sure the ideas have been flowing. I will poke around on google
>but if anyone feels up to answering, I'd appreciate your thoughts.

CROWN ROAST OF PORK WITH APPLE STUFFING

Active time: 1 hr Start to finish: 3 1/2 hr

For stuffing
6 slices firm white sandwich bread, cut into 1-inch squares
3/4 stick (6 tablespoons) unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery including some leaves
11/2 lb tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick
wedges
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
Pinch of cinnamon
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
For roast
1 (9- to 11-lb) crown roast of pork, rib ends frenched
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/3 lb sliced bacon

For pan sauce
1 1/2 cups water
1/4 cup red-currant or apple jelly

Make stuffing:
Preheat oven to 350°F.

Spread bread squares in 1 layer in a shallow baking pan and bake in middle of
oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast)
and cool bread.

Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat,
stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar,
salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook,
covered, stirring, until apples are tender, about 15 minutes. Stir in bread
squares, parsley, and chives.

Make roast:
Set oven rack in lower third of oven. Sprinkle roast inside and out with salt
and pepper and put in a large flameproof roasting pan. Mound stuffing in
cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat
below bones with overlapping bacon strips, securing them with wooden
toothpicks. 3Roast pork in middle of oven, covering stuffing loosely with foil
after 30 minutes, until an instant-read thermometer registers 155°F when
inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4
hours total.

Transfer roast to a carving board and let stand, loosely covered with foil, 15
to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly
pink.)

Make pan sauce:
Skim fat from pan drippings. Straddle pan across 2 burners and add water, then
deglaze pan by boiling over high heat, stirring and scraping up brown bits.
Pour through a fine sieve into a saucepan, discarding solids.

Add jelly and any juices accumulated on carving board, then simmer sauce,
whisking occasionally and skimming any fat that rises, until jelly is melted,
about 4 minutes. Season with salt and pepper.

Remove all foil from roast and carve into chops by cutting between ribs.

Makes 8 to 10 servings.
Gourmet
October 2001
---



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Siobhan Perricone wrote:
> I've finally actually gotten back. I'm still only getting a 28,000 dial up
> connection, but it's much better than not having any access at all.
>
> The house is wonderful and I adore my kitchen. I don't even mind that it's
> really big and I have to walk around a fair whack to get all my ingredients
> together. I love having all the room.
>
<snip>
> Nice to be back.
>

Good to see you back and congratulations on the house. Sorry about your
DH's problems! I'm sure that you'll get some good suggestions about
the dinner. Have a great holiday and enjoy the new digs.

--
Steve

Did you ever notice that when you blow in a dogs face they get mad at
you but when you take them for a ride in the car they stick their head
out of the window?

On Thu, 23 Dec 2004 00:57:50 GMT, Siobhan Perricone
> wrote:

>I've finally actually gotten back. I'm still only getting a 28,000 dial up
>connection, but it's much better than not having any access at all.

Welcome back, Siobhan! And your post re your hosue has turned me
positively *green*! Congratulations!

<snip>

>Anyone have any last minute ideas <snip>

I would think that any customary Christmas dish could be "dialed
down," such as turkey or roast with fewer spices. Or do you mean
something vegetarian or not, uh, "meaty"?

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Siobhan Perricone > asked in message
...
> So I guess I'm looking for suggestions for festive, interesting,
> and not too rich or spicy.
[snip]
> Anyone have any last minute ideas (I loved the cooking
> from old recipes thread and next year, definately gonna
> do a medieval menu for the holidays)
[snip]

Ham, pork tenderloin (suggested in another 'group), or a simple
marinated tritip with roasted rosemary potatoes, fried green beans
with sautéed onions, and a green salad with blue cheese topped with
a honey vinagrette, finished off with a heady zin or burgundy.

The Ranger

On 23 Dec 2004 01:18:05 GMT, (PENMART01) wrote:

>
>CROWN ROAST OF PORK WITH APPLE STUFFING

Thanks Sheldon. I actually have already made this recipe one year (on your
recommendation ;D). It's a keeper though and I'll make it for another
celebration at some point. I'd forgotten I had it!

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On 23 Dec 2004 01:18:05 GMT, (PENMART01) wrote:

>
>CROWN ROAST OF PORK WITH APPLE STUFFING

Thanks Sheldon. I actually have already made this recipe one year (on your
recommendation ;D). It's a keeper though and I'll make it for another
celebration at some point. I'd forgotten I had it!

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Wed, 22 Dec 2004 20:01:21 -0800, Terry Pulliam Burd
> wrote:

>On Thu, 23 Dec 2004 00:57:50 GMT, Siobhan Perricone
> wrote:
>
>>I've finally actually gotten back. I'm still only getting a 28,000 dial up
>>connection, but it's much better than not having any access at all.
>
>Welcome back, Siobhan! And your post re your hosue has turned me
>positively *green*! Congratulations!

I try not to gloat too much 'cos I know people aren't as fortunate as I am,
but lord I love this house. We designed it ourselves, based on how we live
and what our needs are, and it was immediately comfortable in a way no
other house we've lived in has been.

I cannot express how much I love my pantry and what a deep satisfaction I
get from having my pantry filled and being able to whip up just about
anything on short notice.

>I would think that any customary Christmas dish could be "dialed
>down," such as turkey or roast with fewer spices. Or do you mean
>something vegetarian or not, uh, "meaty"?

Nah, no need for vegetarian. We're diabetic and the less carbs the better
anyway. I have a huge turkey I got during the thanksgiving sales, I could
make that. Normally I brine them or spice them up, so just having "turkey"
with minimal spicing might be a good way to go.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Wed, 22 Dec 2004 20:01:21 -0800, Terry Pulliam Burd
> wrote:

>On Thu, 23 Dec 2004 00:57:50 GMT, Siobhan Perricone
> wrote:
>
>>I've finally actually gotten back. I'm still only getting a 28,000 dial up
>>connection, but it's much better than not having any access at all.
>
>Welcome back, Siobhan! And your post re your hosue has turned me
>positively *green*! Congratulations!

I try not to gloat too much 'cos I know people aren't as fortunate as I am,
but lord I love this house. We designed it ourselves, based on how we live
and what our needs are, and it was immediately comfortable in a way no
other house we've lived in has been.

I cannot express how much I love my pantry and what a deep satisfaction I
get from having my pantry filled and being able to whip up just about
anything on short notice.

>I would think that any customary Christmas dish could be "dialed
>down," such as turkey or roast with fewer spices. Or do you mean
>something vegetarian or not, uh, "meaty"?

Nah, no need for vegetarian. We're diabetic and the less carbs the better
anyway. I have a huge turkey I got during the thanksgiving sales, I could
make that. Normally I brine them or spice them up, so just having "turkey"
with minimal spicing might be a good way to go.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Wed, 22 Dec 2004 21:34:51 -0800, "The Ranger" >
wrote:

>Siobhan Perricone > asked in message
.. .
>> So I guess I'm looking for suggestions for festive, interesting,
>> and not too rich or spicy.
>[snip]
>> Anyone have any last minute ideas (I loved the cooking
>> from old recipes thread and next year, definately gonna
>> do a medieval menu for the holidays)
>[snip]
>
>Ham, pork tenderloin (suggested in another 'group), or a simple
>marinated tritip with roasted rosemary potatoes, fried green beans
>with sautéed onions, and a green salad with blue cheese topped with
>a honey vinagrette, finished off with a heady zin or burgundy.

The sides suggested here sound wonderful! I haven't done a pork tenderloin
before, that sounds like a good way to go. Thanks.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Wed, 22 Dec 2004 21:34:51 -0800, "The Ranger" >
wrote:

>Siobhan Perricone > asked in message
.. .
>> So I guess I'm looking for suggestions for festive, interesting,
>> and not too rich or spicy.
>[snip]
>> Anyone have any last minute ideas (I loved the cooking
>> from old recipes thread and next year, definately gonna
>> do a medieval menu for the holidays)
>[snip]
>
>Ham, pork tenderloin (suggested in another 'group), or a simple
>marinated tritip with roasted rosemary potatoes, fried green beans
>with sautéed onions, and a green salad with blue cheese topped with
>a honey vinagrette, finished off with a heady zin or burgundy.

The sides suggested here sound wonderful! I haven't done a pork tenderloin
before, that sounds like a good way to go. Thanks.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

Siobhan Perricone wrote:
> So I guess I'm looking for suggestions for festive, interesting, and not
> too rich or spicy.

How about roasting a goose? Lightly stuffed with a little
onion/celery/carrot, roast some potatos in the fat, whatever veggies you
like...

Cheers,
-C

On Wed, 22 Dec 2004 20:01:21 -0800, Terry Pulliam Burd
> wrote:

> And your post re your hosue has turned me
> positively *green*! Congratulations!

Ratz. I'm redoing a bathroom from the studs out... I
wanted it to be done by xmas because I'm having parties on
xmas eve and xmas day... it's not completely done, but at
least it's usable. Oh, well - life goes on. I'm not going
to call of Christmas just because my bathroom isn't
finished.

sf
Practice safe eating - always use condiments

On Wed, 22 Dec 2004 20:01:21 -0800, Terry Pulliam Burd
> wrote:

> And your post re your hosue has turned me
> positively *green*! Congratulations!

Ratz. I'm redoing a bathroom from the studs out... I
wanted it to be done by xmas because I'm having parties on
xmas eve and xmas day... it's not completely done, but at
least it's usable. Oh, well - life goes on. I'm not going
to call of Christmas just because my bathroom isn't
finished.

sf
Practice safe eating - always use condiments

On Wed, 22 Dec 2004 21:34:51 -0800, "The Ranger"
> wrote:

> Ham, pork tenderloin (suggested in another 'group), or a simple
> marinated tritip with roasted rosemary potatoes, fried green beans
> with sautéed onions, and a green salad with blue cheese topped with
> a honey vinagrette, finished off with a heady zin or burgundy.

Mmmm. Sounds good. Can you post the fried green beans
recipe?



sf
Practice safe eating - always use condiments

On Fri, 24 Dec 2004 06:50:05 GMT, sf > wrote:
> On Wed, 22 Dec 2004 21:34:51 -0800, "The Ranger" > wrote:
> > Ham, pork tenderloin (suggested in another 'group),
> > or a simple marinated tritip with roasted rosemary
> > potatoes, fried green beans with sautéed onions,
> > and a green salad with blue cheese topped with
> > a honey vinagrette, finished off with a heady zin
> > or burgundy.
> >
> Mmmm. Sounds good. Can you post the fried green beans
> recipe?

Fried Green Beans with Sautéed Onions

Ingredients:
1 pkg Trader Joe's+ Frozen Green Beans (approximately 2lb)
1 large yellow* onion, sliced
1 large red onion, sliced
2 Tbs. Bacon Fat
1 tsp. Kosher salt flakes
optional -- 1 - 2 tsp. red pepper flakes

Method:
In a large (12" non-stick is my preferred) skillet, melt bacon
fat while slicing onions. Add onion slices and caramelize. Remove
onions and dump in bag of beans to same skillet. Flip beans while
cooking to allow them to caramelize. Add onions back in. Cook for
another three minutes and flip to mix onions and beans thoroughly.
Sprinkle with Kosher salt flakes and pepper. Serve immediately.

For Smaller Portions, small red and yellow* onions may be used,
with 1/2 the bag instead of the whole.

* Maui onions or Valencia onions may be used if looking for a more
sweet taste. At US$2.33 to US$2.99 / lb., these varieties tend to
be too expensive for me, though.

+ I've used both frozen and fresh green beans. None of my
daughter-units can't tell the difference so convenience rules the
day.

The Ranger

Thanks for sharing! We have an "improved" (much larger
space) TJ's just a few minutes away by car, so everything is
easy for me to find.

For everyone else, the frozen beans are haricot vert.
http://www.hormel.com/kitchen/glossa...522&catitemid=

```````````````````````````

On Fri, 24 Dec 2004 06:18:33 -0800, The Ranger
> wrote:

> Fried Green Beans with Sautéed Onions
>
> Ingredients:
> 1 pkg Trader Joe's+ Frozen Green Beans (approximately 2lb)
> 1 large yellow* onion, sliced
> 1 large red onion, sliced
> 2 Tbs. Bacon Fat
> 1 tsp. Kosher salt flakes
> optional -- 1 - 2 tsp. red pepper flakes
>
> Method:
> In a large (12" non-stick is my preferred) skillet, melt bacon
> fat while slicing onions. Add onion slices and caramelize. Remove
> onions and dump in bag of beans to same skillet. Flip beans while
> cooking to allow them to caramelize. Add onions back in. Cook for
> another three minutes and flip to mix onions and beans thoroughly.
> Sprinkle with Kosher salt flakes and pepper. Serve immediately.
>
> For Smaller Portions, small red and yellow* onions may be used,
> with 1/2 the bag instead of the whole.
>
> * Maui onions or Valencia onions may be used if looking for a more
> sweet taste. At US$2.33 to US$2.99 / lb., these varieties tend to
> be too expensive for me, though.
>
> + I've used both frozen and fresh green beans. None of my
> daughter-units can't tell the difference so convenience rules the
> day.
>
> The Ranger


sf
Practice safe eating - always use condiments

Thanks for sharing! We have an "improved" (much larger
space) TJ's just a few minutes away by car, so everything is
easy for me to find.

For everyone else, the frozen beans are haricot vert.
http://www.hormel.com/kitchen/glossa...522&catitemid=

```````````````````````````

On Fri, 24 Dec 2004 06:18:33 -0800, The Ranger
> wrote:

> Fried Green Beans with Sautéed Onions
>
> Ingredients:
> 1 pkg Trader Joe's+ Frozen Green Beans (approximately 2lb)
> 1 large yellow* onion, sliced
> 1 large red onion, sliced
> 2 Tbs. Bacon Fat
> 1 tsp. Kosher salt flakes
> optional -- 1 - 2 tsp. red pepper flakes
>
> Method:
> In a large (12" non-stick is my preferred) skillet, melt bacon
> fat while slicing onions. Add onion slices and caramelize. Remove
> onions and dump in bag of beans to same skillet. Flip beans while
> cooking to allow them to caramelize. Add onions back in. Cook for
> another three minutes and flip to mix onions and beans thoroughly.
> Sprinkle with Kosher salt flakes and pepper. Serve immediately.
>
> For Smaller Portions, small red and yellow* onions may be used,
> with 1/2 the bag instead of the whole.
>
> * Maui onions or Valencia onions may be used if looking for a more
> sweet taste. At US$2.33 to US$2.99 / lb., these varieties tend to
> be too expensive for me, though.
>
> + I've used both frozen and fresh green beans. None of my
> daughter-units can't tell the difference so convenience rules the
> day.
>
> The Ranger


sf
Practice safe eating - always use condiments