Day 12: Christmas Dinner Menu

Day 12 ends with a Christmas Dinner menu.  We are not having Christmas at our house this year otherwise I would be making this.  The last time I made it was Christmas 2009 when we told our parents that I was expecting; that seems like such a long time ago.

Menu
Arugula-Orange Salad with Pomegranate-White Wine Vinaigrette
Horseradish and Garlic Prime Rib
Roasted Wild Mushrooms
Roasted Asparagus or Fresh Green Beans with Sautéed Shallots
Mashed Potatoes

A delicious wine to pair with the Prime Rib is 2005 Finca Allende Rioja. Be sure you open up the bottle at least two hours before eating to let it breathe.

I made the Arugula-Orange Salad a couple weeks ago and actually included it in Day 3 of the Twelve Days of Christmas Celebration. I love making this salad this time of year; not only is it really tasty but I just love the colors of it.  I highly recommend making the dressing with the Raspberry vinegar, it's delish.

As for the Prime Rib I have a few notes (1) I usually cut back on the amount of sea salt I use, I probably use closer to 1/4 cup versus the 1/2 cup the recipe states and (2) you must save the juices from the prime rib, it makes wonderful gravy.  I have made this recipe a number of times and everyone always enjoys it.

I am sure when my husband reads this post he will have something to say about he shocking fact that I recommended a menu that contains asparagus and mushrooms. Ha, ha the jokes on me; I can't help it they go well together. This is just more support to why he decided to come up with an asparagus spear rating system for my meals.  If you aren't a big asparagus person, another option is fresh green beans with sautéed shallots.

I have used two different roasted mushroom recipes in the past and both are equally as good. The first is Bobby Flay's Oven Roasted Wild Mushrooms with Garlic and Thyme and the second is Tyler Florence's Wild Mushrooms, you will be pleased with either option.

Fresh Green Beans with Sautéed Shallots
Trim the ends off your green beans and blanch them in boiling salted water for approximately 5 minutes. Drain from water and run under cold water to stop the cooking process.  Meanwhile in a separate pan, sauté diced shallots (2-3 large shallots) in 1 tablespoon of olive oil and 1 tablespoon of butter. Let the shallots soften and brown slightly. Then add the green beans to the pan and heat them back through, stirring regularly.  Season with Kosher Salt and Fresh Cracked Pepper to taste.

Roasted Asparagus
Trim the bottoms of the asparagus spears, place in single layer on baking sheet. Drizzle with olive oil and season with kosher salt and fresh cracked pepper. Cook on 400 degrees for 20-25 minutes.

I always make my standard mashed potato recipe you can refer to my earlier blog posts for the recipe. I have made them so many times I don't measure anything anymore so it was difficult when I tried documenting the recipe.  In any case you can refer to my Thanksgiving post if you are making roughly 5 pounds of potatoes or my Garlic Herb Pork Loin post if you are making a smaller portion.

I probably won't be posting again before the holidays as I will be busy finishing up my Christmas shopping.  Yes, I am that person.  I don't know why I waited until the bitter end.  I normally really enjoy Christmas shopping; I think it's so fun to look around and really find a fitting gift for everyone.  Unfortunately I don't know that I have been as creative this year since I am in crunch time now. I hope everyone has a wonderful holiday and enjoys spending time with their families.

Merry Christmas!

Peaches and Pluots

Menu
Grilled Ribeye
Truffled Wild Mushrooms over Whipped White Beans
Spring Greens with Grilled Peaches and Pluots, Bleu Cheese and Balsamic Glaze

My husband bought enormous ribeyes to grill for dinner.  Thankfully the thunderstorms cleared so that we could grill our meal. As you know we have a ton of fresh fruit that I need to incorporate this week so tonight I added peaches and pluots to our salad.

Spring Greens with Grilled Peaches and Pluots

I used the salad I made on Father's Day as a base and then added a few twists to come up with this version.  In a serving bowl, drizzle spring greens with a little grapeseed oil and add the balsamic glaze.  To make the balsamic glaze simply add 1/2 balsamic vinegar to a pan and cook on medium-low heat until the vinegar boils. Once boiling, lower the heat and let simmer until it thickens. Let the glaze cool before adding it to the salad. Add pieces of grilled peaches and pluots.  Be sure you let the fruit cool before adding it to the salad otherwise you will wilt the lettuce. To grill the fruit sprinkle slices with a little brown sugar, grill on direct heat for approximately 2 minutes. Add chunks of Bleu Cheese.  I highly recommend getting the Point Reyes Bleu Cheese, it is divine. Toss ingredients together.

Truffled Wild Mushrooms over Whipped White Beans
I got this recipe a few years ago from one of the flyers at Whole Foods. It is so good.  It's actually a vegan recipe for anyone interested. Clearly we are not vegan since we ate this with a big ribeye.  We have had this as a side dish a number of times but its also a great main dish with a nice salad.  It's a great substitute for a side of mashed potatoes! Last night I had cremini mushrooms on-hand so I used those rather than going to buy some wild mushrooms.  This recipe was apparently in the Vegetarian Times if you would like to see the nutritional information.

Ingredients

• 2 tsp. olive oil, divided
• 1 medium leek, white and pale green parts chopped (about 1/2 cup)
• 2 15-oz. cans cannellini beans, rinsed and drained
• 1/2 cup low-sodium vegetable broth
• 2 cloves garlic, minced (about 2 tsp.)
• 2 tsp. chopped fresh thyme
• 1 lb. wild mushrooms, halved
• 1/4 cup chopped fresh parsley
• 2 tsp. truffle oil

Directions

1. Heat 1 tsp. oil in large skillet over medium heat. Add leek and sauté 2 minutes. Stir in beans, broth, garlic and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer bean mixture to food processor and blend until creamy and smooth. Return to skillet, cover and keep warm.
2. Heat remaining 1 tsp. oil in medium skillet over high heat. Add mushrooms and sauté 8 minutes, or until soft and brown. Season with salt and pepper, and stir in parsley.
3. Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 tsp. truffle oil, and serve.

I am not sure who my husband thought he was feeding when he purchased the steaks. They were delicious but boy were they insanely big. Needless to say I have leftovers.

This meal was rated 4 asparagus spears