ISO: ISO vegetable dish for Christmas dinner

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amanda_pennsylvania

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I'm out of ideas for a vegetable dish for Christmas Day dinner. Here's my menu:

*Herbed beef tenderloin with wine reduction sauce (this is the best dish I've ever, ever eaten)

*Mashed potatoes

*Squash

*Rolls

*Vegetable????

Dessert:

*A chocolate something (TBD)(Maybe I'll ask my MIL to make fudge--her fudge is the best.)

*English trifle

(Happy to post recipes for the beef and english trifle if anyone's interested. The potatoes and squash are just boiled and mashed with butter.)

We need something green (not salad). Perhaps French green beans?

Beets might be good to include, too. They're not green but I love them. I know my FIL will ask what he can bring, so perhaps I could ask him to cook those. (Sad to say, I've never cooked them myself.)

Any thoughts?

 
It alwasys seems like Brussels sprouts time. REC: Brussels Sprouts leaves with bacon...and

Brussels Sprouts with Raisins
Cavoletti di Bruxelles all’ Uvetta
Serves 8
From: Classic Sicilian Cooking
Mimmetta LoMonte

2 ½ lb. Brussels sprouts - stem, bottom and outer leaves removed
2/3 - 3/4 c. olive oil
1 large onion - small dice
½ c. raisins
½ c. walnuts (I use pine nuts) - broken into small pieces
½ t. salt
1/4 t. black pepper - finely ground

Boil sprouts until al dente, 5-15 min. depending on size. They should be firm, not soft.

In a very large skillet, heat oil until smoke is barely visible. Add onion and stir about one minute. Add sprouts, raisins and walnuts and cook on high heat 5-8 min.

Turn off heat and add salt and pepper. Serve hot.

(I normally add a little anchovy)

http://www.lifestylefood.com.au/recipes/1765/brussels-sprouts

 
I would love the tenderloin recipe I was thinking about doing one for Christmas Eve

since it's my parent's anniversary.

Then I am thinking of being 'casual' on Christmas Day - tired of spending my day cooking for folks that are demanding and unappreciative (grown 30something stepsons). So leftover tenderloin and other casual stuff is going to hit my menu.

 
Herb and Spice-Roasted Beef Tenderloin with Red Wine Shallot Sauce

Here it is. Don't be intimidated by the recipe--it's actually really easy. The biggest job is chopping all the shallots, which could probably be done in a food processor. (I usually make my husband and FIL do that, though--I mean, they have to earn their dinner somehow, right?)

My family raves about this dish. No matter what the price of beef tenderloin--which is not inconsiderable--we have it every year.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=9808

 
Spinach Casserole

Spinach Gratin
Copyright, 2001, Barefoot Contessa Parties!, All rights reserved
This recipe is available for a limited time only. Why?


Recipe Summary
Prep Time: 10 minutes Cook Time: 40 minutes
Inactive Prep Time: 45 minutes Yield: 8 servings
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.



Episode#: IG1A02

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

 
I believe Heather posted this...Cauliflower Cheddar Horseradish Gratin

it looks real good.
Time to table: 40 minutes
Serves 6

CAULIFLOWER
Salted water to cover
1 1/2 pounds cauliflower or 1 1/2 pound cauliflower & broccoli florets (just cauliflower is good though broccoli adds color and nutrition, could also add carrots, maybe even turnips or potatoes or ...)

Bring the water to a boil. Add the vegetables and cook until tender (or until a knife inserts easily into the stem) or about 15 minutes. (You could steam the vegetables too but I wanted the added tenderness from cooking in water.) Drain and return to the hot pan.

CHEESE HORSERADISH SAUCE
1 tablespoon unsalted butter
1 tablespoon flour
1 tablespoon Dijon mustard
1 tablespoon horseradish
1 cup skim milk, warmed in the microwave
1 cup grated cheddar cheese
2 green onions, chopped (these aren't necessary)
Salt & pepper & additional horseradish to taste

Melt the butter in a saucepan over MEDIUM heat. Stir in the flour and cook 1 minute. Stir in the mustard and horseradish. A tablespoon at a time to start, add the warm milk, stirring until smooth before adding another tablespoon. Bring just to a boil but do not allow to boil. Add the cheese, green onion (if using) and stir occasionally until the cheese melts, watching the temperature carefully so not to boil. Taste and adjust seasonings and horseradish.

TOPPING
1/2 tablespoon unsalted butter
1/4 cup panko or dried bread crumbs or cracker crumbs
1/2 tablespoon horseradish (or more to taste)

Melt the butter in a microwave in a small bowl. Stir in the panko and horseradish.

ASSEMBLE & FINISH
Preheat oven to 450F.

Gently toss the cauliflower and cheese sauce. Transfer to a lightly greased oven-proof dish. Sprinkle topping on top. Bake for 10 - 15 minutes until bubbling.

 
My favorite Brussel Sprouts..

Chiffonade of Brussels Sprouts with Diced Bacon and Hazelnuts
Serves 8

2# of brussel sprouts
3 slices bacon, finely diced
1/2 c. chopped toasted hazelnuts
1 tsp. salt
1/2 tsp. freshly ground pepper

Trim the end of the sprouts and remove any yellow or spotted leaves. Cut the sprouts into 1/16 inch slices, and use your fingertips to separate the slices into shreds. Alternatively, shred the sprouts using a food processor and teh coarse shredding disk attached. Place in a bowl and set aside until ready to saute.

heat a 12-inch saute pan over med-high heat. Add the bacon and cook until crisp, transfer to paper towels and set aside. Reserve the bacon fat in the pan.

Just before serving, reheat the bacon fat until hot and add the brussels sprouts to the pan. Saute until crisp-tender and bright green, about 3-5 minutes. Add the bacon, hazelnu

 
Brussels Sprouts in Brown Butter.

I think simple is best so it won't compete with you beef:

Early in the day, or the day before, trim the sprouts and piece an X in the base of each one with a sharp knife. Bring a large pot of salted water to a boil, add the sprouts, bring back to a boil, the lower the heat a little and boil slowly until just tender. Drain and rinse under cold water to stop the cooking. If you wish, cut the sprouts in half now. Refrigerate.

Just before serving, melt a gererous amount of butter in a large skillet over high heat until it begins to brown. Add the sprouts and toss until heated through. Season with salt and pepper.

 
REC: Carrot Confit

CARROT CONFIT

INGREDIENTS:

1 cup fresh orange juice
1/2 cup extra-virgin olive oil
1 teaspoon finely grated orange zest
1 teaspoon cumin seeds
1 teaspoon minced garlic
Salt
1 pound medium carrots
1 teaspoon fresh lemon juice

Garnish: 2 tablespoons coarsely chopped cilantro, optional

DIRECTIONS:

In a medium skillet, combine the orange juice with 1/4 cup of the olive oil, the orange zest, cumin seeds, garlic and a generous pinch of salt and simmer over moderate heat for 3 minutes. Reduce the heat to low and add the carrots, then cover and cook until the carrots are very tender but still hold their shape, about 45 minutes. Transfer the carrots to a plate and keep warm. Increase the heat to high and simmer the sauce until reduced to a syrupy glaze, about 3 minutes. Remove the skillet from the heat and stir the lemon juice and 1 tablespoon of olive oil into the orange sauce.

From RED SNAPPER WITH CARROT CONFIT AND BAKED LEMON
By Jean-Georges Vongerichten

 
REC: Roasted Asparagus with Crisp Shallots

ROASTED ASPARAGUS WITH CRISP SHALLOTS

INGREDIENTS:

3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel

DIRECTIONS:

Preheat oven to 450 F (425 F for dark pans).

In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.

In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.

Roast until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.

Add orange peel to roasting pan, mixing well.

To serve, place asparagus on plates and sprinkle with shallots.

Makes 6 servings.

Adapted from my files.

 
I rarely eat red meat, although I eat it rare (bad pun), but when I do have it, I want the best!...

Thanks for posting this.

 
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