Comments on: Christmas Eve Dinner 2011

By: betty q.

betty q. — Mon, 30 Jan 2012 15:19:44 +0000

Footloose….FUNNY! Can you imagine if Ms. D. Parton or Ms. P. Anderson was around then?!?

By: Footloose

Footloose — Mon, 30 Jan 2012 11:48:26 +0000

Legend is specific as to where they originally molded that shape of champagne coupe from, Marie Antoinette’s left breast, which leads me to conclude she was tres petite (another legend attributes it to Madame de Pompadour). Had the modeling happened in the forties, they probably would have turned to Jane Russell to provide the pattern and that in turn would have given us at least a quart of bubbly per serving.

I use cheap flutes myself (quite suitable for the equally cheap cava I often serve) although I came across somewhere that tulip is the optimal shape for sparkling wine and if it’s champagne from a really great vintage, why some experts even suggest using your grand cru claret glasses. Whatever your proclivity may be though, a woman’s shoe still remains the least recommended, if not the most frowned down vessel of all, to take sips of champagne from.

By: kurzhaar

kurzhaar — Sun, 29 Jan 2012 17:18:58 +0000

We don’t eat much beef in our household but we adore risotto…and mushroom risotto is a favourite during wild mushroom season! But our risotto is normally served as a primo. I agree, the rice is key to the right texture and flavour and it’s worth seeking out the right varieties. After many years of trying various rices (including rather uncommon varieties from the rice-growing areas of Italy), our favourites are carnaroli and vialone nano, both of which I find superior to arborio, but we’ll use arborio as well especially as it is so easy to find nowadays.

We do differ though in our stemware–the use of saucer-shaped glasses (crystal coupes or not) for champagne is seen as near-criminal in our household. As a winemaker friend has said, it takes years to put the mousse (bubbles) in champagne, so treat the wine with respect and put it in a proper flute.

By: Marketman

Marketman — Fri, 27 Jan 2012 05:37:05 +0000

shiko, check out this old post with a description of a mushroom risotto I made then... and read the first comment from MyraP with a "local" version... essentially, I don't have one recipe, but the keys to a great risotto for me are arborio or carnaoli rice, a good broth, lots of mushrooms, often some dried and some fresh, slow patient stirring, lots of butter and parmesan cheese... it always works for us... :)

By: shiko

shiko — Fri, 27 Jan 2012 05:28:21 +0000

also, please be so kind as to share your mushroom risotto recipe :) with more readily available local substitute ingredients, if that’s at all possible. :)

By: shiko

shiko — Fri, 27 Jan 2012 05:27:00 +0000

thanks so much for sharing MarketMan! these days when just about every course is simply purchased, it’s great to see that (1) home-cooked can “still” be elegant and delicious, and (2) one needn’t have towering piles of goodies to make a great holiday meal. thank you for inspiring us all ;)

By: millet

millet — Fri, 27 Jan 2012 01:03:40 +0000

MM, same with Artisan, i thought that was a nice reindeer figure on the cheesecake.

By: ami

ami — Fri, 27 Jan 2012 00:59:08 +0000

There’s so much in your spread that I personally love love love. Gravlax + mushroom risotto + beef + cheesecake. I usually enjoy these things separately and never in one go.

By: Marketman

Marketman — Fri, 27 Jan 2012 00:42:10 +0000

Artisan, hahaha, you are too sly or too kind. It’s a humongous fissure or crack, the oven too hot for the cheesecake… :) Heidi, S&L Fine Foods. I bought it with my wholesale account, but I think if you ask nicely at their retail La Brea delicatessen out front, they will fish it out of the chillers for you. It’s pricey, but worth it. bettyq, you are too kind, but that would fatten me up as well! Also trying to cut down some holiday weight gain… :) Natie, thanks for offering… and you have to give me some tips for Iloilo eating, I haven’t been able to visit the city yet!

By: Artisan Chocolatier

Artisan Chocolatier — Fri, 27 Jan 2012 00:25:18 +0000

Is that an intricate design on the crust of the cheesecake?