I’m still doing a bit of catch-up from the holidays, and I wanted to share a few recipes that Laura and I made for New Year’s Eve and New Years Day (this post coming later).
On NYE, Karyl turned over the potholders and chef’s knife, granting us use of her spacious kitchen. Plus, she supplied the groceries and did the dishes. Not a bad deal.
Laura and I stuck to Barefoot Contessa recipes almost exclusively, turning out the following dishes.
Roasted Potato Leek Soup with Crispy Shallots, a really wonderful (and pretty) starter. I will definitely make this again.
Beef tenderloin, which we just brushed with olive oil and sprinkled with kosher salt:
Roasted cauliflower topped with Parmesan and Gruyere:
Roasted Butternut Squash Salad with Warm Cider Vinaigrette:
We also served French bread with an herb compound butter. For dessert, Laura made an incredible homemade caramel sauce for butter pecan sundaes.
Later that night, Doug poured the champagne, we engaged in the traditional banging of pots and pans.
Smith Family Weblog 