Holiday Weekend Eats (and Drinks)

anchovy deviled eggs

lobster agnolotti

Dinner:  December 31, 2009

New Year's brunch

the unveiling

brandade croquettes

choucroute garnie, 2010 edition

to market, to market

his and mine


pork and pork


lasagna, resting



the lineup

Dinner:  January 3, 2010

(As always, you can click the photos to view them with more detail in my Flickr stream.)

12 thoughts on “Holiday Weekend Eats (and Drinks)

  1. Alison says:

    Beautiful and delicious looking food as always! Do you have a particular recipe / technique that you follow for your lamb stew? I actually made some last night – and lamb is a favorite of mine. Thanks!

  2. Oh goodness, your food always looks amazing.

    And a quick question for you, what pasta attachment do you use on your stand mixer? I actually just got a Kitchenaid as a Christmas/Holiday gift and am in the market for a couple of attachments now that a move into a house with actual cabinets is imminent. Thank you and seriously, if you’re up for adopting a near thirty year old, you just say the word.

    Wishing you, Dietsch and the kitties a very happy and healthy 2010.

  3. These photos seem to say: Extra Special! The choucroute garnie in particular calls to my mind fond memories in France on my student exchange. I was sent a particularly (and peculiarly) odiferous package after returning, and it turned out to be sausage, sauerkraut, and the recipe! Where did you get your base/ inspiration for the 2010 edition?

  4. Suz says:

    Happy New Year!
    Let me start of by saying – I love reading your blog and looking at your photographs. And I’m not just saying that to butter you up for the request that is to follow!

    How do you get your fried potatoes to come out so lovely and crunchy and just perfect (I assume they are perfect and yummy just by their looks!). I can never seem to manage it, mine always come out either mushy and sort of steamed or, when in the oven, the crunchy outside sticks to the pan and I can never get it right.

    Any suggestions or a little tutorial would be greatly appreciated by my brunch partner & myself!

  5. Every year, I swear I’m going to write up the choucroute, and every year, it’s another failed resolution. This time, I took pictures and notes, whereas last year, I had bubkes. I’ll try to getcha something in a few days.

  6. Nom nom nom nom. That’s me pretending to eat. So good. Beautiful tortelli. Or would you call those ravioli? I thought they looked more like big old pillows of tortelli. No matter. Everything is gorgeous!

  7. Jennifer Hess says:

    Cathy – Thanks, and to you and D as well!

    Alison – To be honest, I have a couple of favorite stewed lamb dishes, but I do keep tinkering with them to find The One. If I do I’ll post it :)

    Christine – Thank you! We have the attachment set that has the roller, plus cutters for spaghetti and fettucine.

    Margaret – The choucroute garni is Mike’s project, and as he mentioned, he always plans to post about it but never seems to get around to it. I’ll be sure to poke him for more details :D

    Suz – Thanks, and HNY to you as well! These potatoes were actually made with the leftover boiled potatoes from our choucroute, which I think helped since they were already cooked through and I could just blast them in our iron skillet with a good amount of fat to crisp them. I also sprinkle them with a little smoked paprika for flavor and the lovely color it adds :)

    Elizabeth – The sauerkraut was seriously some of the best I’ve had – and it was his first attempt at homemade! I’m a lucky girl.

    Julia – Thank you! Those are actually my attempt at agnolotti – and they were super easy to make! I hope to post about them soon, as I have some ideas about serving them as the main part of our meal.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s