Saturday, 26. December 2009
Right now it’s hard to imagine cooking (or eating) anything.
Our Christmas Eve dinner consisted of a 15-lb prime rib covered in sea salt, horseradish, olive oil, garlic and pepper. Apparently, 1lb of meat per person wasn’t sufficient, so we also had a huge batch of my brother-in-laws homemade raviolis. And, of course, a bevy of side dishes ranging from oven-baked macaroni and cheese to spinach salad.
Here’s what a 15-lb piece of prime rib looks like prior to cooking.
For desert, we revisited the deliciousness that is the lemon pudding cakes.
Everything turned out really well despite the fact that there were multiple people trying to cook in the kitchen at once, and that every few minutes a three-year old would run by trying to grab everything in sight.
I started thinking about the Leek throwdown, which will take place on January 6, because the prime rib recipe called for parsnips. I had to google it before going to the store. I have never eaten a parsnip in my life. No one else seemed entirely sure what they were either. So, I was looking forward to cooking them with the roast and seeing what they tasted like.
They seem to have a pretty bland flavor on the own, so thankfully they were swimming in meat juice.
When I first told Laef that I got to pick the ingredient for the next throwdown, he said, “I know what you’re going to pick.”
And then he said: Garlic.
It is true. I love cooking with garlic. But, I wanted something I’ve never used.
I guess it’s only fitting that I chose leeks – a vegetable from the onion and garlic family.
Most of the recipes I have been wanting to try were some kind of soup, but after reading further, there are plenty of options for cooking with Leeks.
I hope you all will participate. Hopefully by January 6 you will be recovered from all the holiday food.
Once you have put your throwdown blog up, come over and leave a comment that says, “I’m up.” Moi will go around and visit all the sites and take care of the judging.