New Year’s Eve - What’s for Dinner?

Question

We’re staying at home this year - just my wife and I. 

I had beef tenderloin 2 days ago and made Beef Wellington just before Christmas, so I’ve decided to make a stew for New Years evening. 

Ossobuco with rice and gremolata. 

I can take it easy and drink a couple of glasses of wine, while the stew simmers away for 3-4 hours. 

I’m using the danish Le Creuset recipe for my ossobuco stew tomorrow. 

What are you planing to make for dinner on this last day of the year 2020?

Cheers, Claus

Answer

Broccoli Vichyssoise (one of my husband's "signature dishes).

Herbed Lemon Shrimp with Sweet & Hot Peppers on Crostini (the 2nd recipe in this article from the 1991 Chi Tribune, https://www.chicagotribune.com/news/ct-xpm-1991-12-26-9104250931-story.html).

A guilty please of Mini Pigs in Blankets (using Pillsbury crescent rolls & mini smoked sausages)

Maybe Creme Brulee for dessert, depending on my energy level. 

There also will be plenty of wine and a zoom with our friends in CA with whom we usually spend NYE.

Answer

Leaning towards seared scallops with roasted asparagus, and lemon orzo with feta. Wine, sparkling juice for the kiddos. If I'm feeling adventurous my little assistants and I might bake something for desert.

Crab legs for New Year's Day.

Answer

2 adults and 3 kids, by ourselves for NYE. This isn't unusual, though! We've decided on loaded, sheet pan potato skins with salad greens tossed in a lemon vinaigrette. Prosecco and sparkling cider to celebrate WELL before midnight - LOL!

Answer

At the ricepad pad, we're probably going to have leftovers so I have time to prep ingredients for Oshogatsu on New Years Day.

Answer

Some miso/butter/lime seared scallops, a nice arugula and baby spinach salad, a bottle of Bluebird, and a Thin Man marathon in our sweats.

Answer

Me, myself and I for the Eve: so it's potatoes roasted with garlic and lemon, add in marinated shrimp and fresh asparagus. After dinner, I'll call the kids and drink some sambuca. Watch old movies with a good glass of white, then go to bed early. 

I'll welcome the new year with some champagne and a small frittata in the morning. Then back to work in my studio.

Answer

Surf and turf - small lobster tails and a porterhouse steak. Fresh spinach salad on the side and maybe a microwave baked potato. But I'm also looking at a half-recipe rutabaga torte from previous COTM Radically Simple. I'm not sure I'll be up for the wait-times involved -- an hour for steaming the rutabaga then slice it, layer it with creme fraiche and caraway Havarti, and bake the torte for an hour.

A small Bundt cake is planned for dessert. Flavor TBD.

Answer

I'm planning to do small bites with more fruit and vegetables and bean dip. I'll probably make a guacamole tomorrow. We've been eating heavy meals since Thanksgiving and esp. this past week since Christmas so we're all somewhat done, but with that said, my bf's friend who came for Christmas will be with us tomorrow so I have a smallish 4.55 lb ham that I didn't use for Christmas that I'll glaze and bake and make a board out of with homemade pickles, olives, some type of mustard mix, cheese and a giant loaf of bread we bought yesterday. I did buy a container of ricotta and maraschino cherries, will make a sweetened ricotta cream with cookies. I do have some frozen TJ's Indian snacks like samosas, will probably bake off a couple of boxes. Fun but nothing fancy.

Answer

My BF got a gumbo recipe from a fellow UPS driver so that’s dinner tomorrow. I cooked it today with sausage and chicken and I will add shrimp tomorrow.

Answer

This will be my first NYE at home in at least 10 years time! 

So, to make the most if it, I'm thinking of getting live lobsters, which need to be cooked the same day you buy them. I'll head over to our shop later today, and then I will just look what other fresh fish they have and get something extra, perhaps turbot. I might even round out the seafood dinner by starting with some fresh gillardeau oysters. 

Hope you and everyone else here enjoy your NYE! May next year bring some positivity and health.

Answer

I got my first elk in the Coconino National Forest near Flagstaff, AZ right around Thanksgiving.

I’m making an an elk bourguignon. Shamelessly using frozen pearl onions.

Also making two loaves of Dutch oven bread.

Got croque monsieur planned for New Years brunch with the leftover bread.

Answer

We generally stay home (too crazy out there for NYE).. so we made Boeuf Bourguignon yesterday. I added carrots, pearl onions, 5 cloves of garlic, and peas. It smelled outstanding. It called for 2 cups of good dry red wine but we only used 1 1/2 cups bc he drank the other half cup and more....! LoL! So I read that storing it for 24 hours (ref) makes the flavors marry so we did that. I will make mashed potatoes (prob add a tlb of Boursin and milk) and a small salad. Nice glass of Red & that's dinner! Frosted Cherry (made with frozen unsweetened cherries) Hand Pies for dessert. Then zoom with family members.

Answer

A repeat of Rosa di Parma 

https://relish.com/recipes/88208/rosa-di-parma-filled-beef-tenderloin

Along with roasted fingerlings and brussels sprouts

https://ohsheglows.com/2012/10/08/roasted-fingerling-potatoes-and-brussels-sprouts-with-rosemary-and-garlic/

I probably won't make it until midnight. If I do, Brut & Glitterazzi Popcorn Martinis

https://www.jollytime.com/recipe/glitterazzi-popcorn-martinis

New Year's day
Panettone French toast
Mimosas with a twist. 
Champagne poured over lemon sorbet or rainbow sherbet. 

https://www.thecookierookie.com/sherbet-mimosas/

Answer

We're staying home, which is normal for us anyway. We will graze in front of the tv. BF has a stack of blu-rays and DVDs he wants to work through. I am going to set out the following:
- pumpernickel bread (if I get around to making it, otherwise I have a third of a baguette that needs to be used.)
- potato chips (sea salt and all dressed ones)
- onion dip
- Osetra and smoked salmon roes
- Seared tuna tiradito

Moet rose for me and Doom Sauce DIPA for him and we probably won't make it to midnight.

Answer

Hor d'oeuvres. Deviled eggs, coconut shrimp, sushi, and a few surprises that spouse will bring home. Contemplating dessert at the moment. 

Usually my singing group performs at our city's first night celebration; 3 shows, home by 10:30. This year it is virtual so we're going to watch the show on TV. I'll probably be asleep by 11 as that is how I like to ring in the new year!

Answer

We're just prepping dinner:-

To start - a smoked salmon, beetroot & fennel salad

Then - roast rib of beef, roast spuds & parsnips, steamed Hispi cabbage, Yorkshire salad, gravy.

Cheese - we have Gubeen , Montgomery Cheddar, Appleby’s Cheshire and Sparkenhoe Red Leicester. We’ll have that with crackers, chutney and celery

Dessert - fruit compote using dried fruits - apricots, figs, sultanas, prunes - mixed with chestnuts in a spiced sugar syrup. 

And finally, coffee and chocolates.

Answer

While preparations are under way, Cava with a splash of Campari.

For dinner, Opus 1 - 1988.

Answer

We’re usually homebodies anyway, though DS likes to stay up to watch the new year come in, so we take turns staying up with him. Not sure if it’s my turn though! (Technically it’s DH’s turn, but they will be up late tomorrow watching the Sugar Bowl, so I might offer to stay up tonight,,,)

Dinner will be carne asada tacos and homemade tortillas from Death by Burrito, with ‘refried’ black beans on the side. Dessert will be s’mores courtesy of the s’mores set DH impulse-bought for the holidays. Drinks TBD, but I’m leaning towards a cider-tequila toddy,

Answer

Mac and cheese, and creole shrimp!

Answer

Lamb Chop with Pesto, Garlic Parmesan Potatoes, Salad with Greek Dressing, and Hot Yeast Rolls.

Answer

Jalapenos popper cauliflower
Steak tip sandwiches
Salad eaten out of ramen bowls
Sparkling rose
Season 6 of Schitt's Creek

DH and I decided to have a comforting night to say goodbye to an uncomfortable year. Cheers to my fellow hounds!

Answer

Tried Costco kitchen prepared spinach cannelloni. It was ok.

Answer

Does New Year's Day breakfast count?

Chicken and waffles.

Answer

We’re making a New Year’s Day dinner tonight that’s traditionally served for Persian new year, which is the first day of spring. It’s herbed rice which is traditionally served with fish. The recipe is variable based on region and family preferences but here’s how we make ours.

3 cups basmati rice, rinsed until no starch remains in the water. Next best rice would be jasmine.
4 bunches of chopped cilantro including the stems
1/4 cup of dried dill
1/4 cup of minced garlic
1 tablespoon salt

1 finely diced onion
1 peeled potato cut into oval cross sections like you would for au gratin potatoes but thicker, roughly 1/4 inch thick slices

Boil the rice in a Dutch oven for a few minutes in an excess of salted water for several minutes until the rice is barely possible to bite through. The rice should be inedible meaning you’d never consider serving it this hard. But it should be possible to bite through. The edges of each grain should be just barely becoming translucent, and the core of the rice grain should still be white and opaque. It’s easy to over cook it at this step so better to err on the side of undercooking it. The next step will take care of cooking the rice to completion.

Drain the rice using a colander.

Add a 1-2 mm thick layer of oil into a Dutch oven and layer the potato slices to cover the bottom. Then sprinkle the finely diced onions onto the bottom trying the preferentially fill in the spaces between the oval potato slices. 

Using a mixing bowl gently fold the cilantro, dill, and garlic into the rice being careful not to break the grains of rice. The rice and herbs need not be perfectly homogeneous, so be gentle.

Place the rice and herb mixture onto the potatoes and onion. Drizzle some olive oil over the top of the rice or place dabs of butter on the surface of the mound of rice. Heat the covered Dutch oven over medium-low heat with a dish towel lining the lid to capture the steam until the rice is cooked by the steam, about half hour, but the timing here is forgiving and a broad range can be ok.

It’s important to use your nose to detect the smell of the frying potatoes on the bottom. If you detect the hint of burning, take the pot off of the heat. That’s when you know you’re done.

Flip the rice over into a serving dish and the crispy potatoes and onions, if all goes well, should flop out in nearly one piece. If only the rice flips out and the potatoes stick to the bottom of the pot, don’t despair as this is common. Gently work the potatoes and onions off of the bottom of the pot with a thin spatula. It’s totally fine if the potatoes come off one at a time or in fragments. If the potatoes are not at all crispy on the underside, leave them in the pot and crisp them up longer.

It’s normal for the onions to be blackened and charred a bit and for the potatoes to be dark brown. 

If using non-stick cookware was ethical, releasing the potatoes at the bottom of the pot would benefit from it.

Serve with any fish prepared in a manner of your choice.

Noosheh Jaan!

Answer

Reading about the Bucatini Shortage of 2020 https://www.chowhound.com/post/hole-real-totally-bizarre-bucatini-shortage-2020-1095624 reminded me that I'd seen Bugialli-style rabbit ragout with bucatini on one of my favorite chef's NYE menu. I texted him the article and asked, "Do you really have bucatini this week?" When he answered, "YES", I put in an order for pick-up mid-day, 12/31.

I asked for the pasta uncooked and the ragout chilled to be reheated later. The pasta turned out to be Garafalo Pasta di Gragnano IGP bucatini. The cooking time on the package suggested 9 minutes. Checking at 8 minutes, it still had some bone at the core, and 9 minutes turned out to be spot on for al dente. 

My dinner was easy. Reheat the rabbit ragout in the microwave on low power, boil and drain the pasta, and grate some parmigiano regianno. It was nice that the rabbit meat was entirely deboned, but for the limbs. If you'd like to try making this dish, here's a recipe adapted from Giuliano Bugialli's "On Pasta" using pappardelle I found on the web that sounds right for what I tasted. And as that recipe includes, I did add a knob of butter to finish the dish.
http://www.classicpasta.com/pappardelle_rabbit.htm

Answer

I made the cioppino that we usually have on Christmas Eve but skipped this year. Made a nice hearty soup with lots of fish and mussels. I used a full pound of mussels and a smaller pot than usual - the scrape of the shells opening freaked me out!

Then my daughter went off to a zoom party with her friends, and I hit the couch and Netflix.

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New Year’s Eve - What’s for Dinner?

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