what are you making for new years?
New Year's Eve I'm using up all the excess from Christmas.
New Year's Day, it's time for black eyed peas cooked with a leftover ham bone, onions, garlic, and other seasonings, and cornbread.
I was planning on making my own thread for a cook-a-long but meh, here we go
I'm drunk already so yeah.
I did the same thing last year, made ossobuco, maybe you recognise the kitchen.
This year it's rabbit in brown beer.
Beer is Westmalle Double, since we're in Belgium
We start by peppering the rabbit and cutting the onions
one hour in and this is what it looks like
thinking about making some roux to thiccen the sauce since I added too much water
still drinking whisky sours, last one since we're out of whisky (generic Red label). We have some nice wine but we wanna avoid a hangover so we're going for some wodka in the nearest night shop
Wellington just came out of the oven. Resting now while we make mashed potatoes and heat the red/port wine sauce.
Gyoza, daikon and carrot salad, cucumbers in sesame dressing, and some miso soup because I love foisting weeb food on my relatives. The flavour profile is fairly similar to our usual New Year's spread (russians) so it should be good.
I did a Vitel Tone and I'm currently working on a russian salad
the vitel consists of a piece of round steak, thinly sliced and served cold on a sauce made of tuna, anchovies and mayo
It's a traditional dish for the holidays here in Argentina
you start by cleaning the beef of all grease and silver skins, sear it and boil it on a veggie stock base (carrot, onions, parsley and assorted spices)
after 45 minutes to 1 hr (depending on the size of the beef piece) you let it cold without taking it out of the pot (so it stays juicy) and then cut it into thin slices
it really it is…
rabbit is still simmering, kinda lost track of it but it's alright because pic related
for the sauce, you take 2 tins of shredded tuna, and add some anchovies (5 to 6 is ok but it's up to taste) capers, olives, chopped parsley, a spoonful of mustard, a dash of olive oil, a teaspoon of vinegar and two to three spoons of mayonaisse, then blend until creamy
if it's too dry then complete it with a bit of the stock remaining from the beef until you get to the desired consistence
once blended, you add 100 ml of heavy cream and mix it all together for maximum sauciness
after the blending is done, you arrange the beef in layers and cover it with the sauce
you can then garnish with some capers and that's it
it's served cold as an appetizer and I like it because it's really tasty and easy to make
45 minutes into [current year] and we still haven't touched the rabbit. Here's what it looks like.
Happy 2017 everyonan
Pork and Fish are lucky for the new year.
Feeling more like pork tonight. I probably won't do anything too extravagant. Just some fried pork cutlets and rice. I may make a glaze for the cutlet out of soy and ginger. Out of furikake so I'll have to figure out how to kick up the rice. Also unsure about a vegetable.
What vegetables are supposed to bring luck in the new year?
Norway-lobster grilled with butter lemon sauce, lumpfish roe and tossted bread with aioli and salad.
I did carrot and parsnip fries, beef tenderloin butter-parsley-garlic steak, whiskey sauce for main.
Then a bit of hazelnut icecream for dessert. I dunno, I didnt take any pictures, but you can kinda imagine it anyway.
Cut into fries, boil for a short while with salt, drain and dry, then fry (or oven grill them after tossing with oil).
Texture is close enough to potato, and you get to eat some "healthy greens and veggies" without really feeling it.
You can also cheat and get them premade, ready for frying or oven. Fairly simple, fritter.
I made a collard greens and black eyed peas soup. It's tradition where I'm from to eat these 2 foods on new years day for wealth and luck in the new year