Cafe Provence on New Years Eve

[Sheila]

We are trying to decide whether to go out for the dinner part of New Year's Eve or cook something at home. I was just purusing an article in our local newspaper (bit of a friendly rag, mind you) entitled "What a Friend We Have in Cheeses." That is bound to blow some dresses up, I suppose. Good article, though.

Isn't there a dinner at The Red Bar and don't they serve crab cakes?

I'm not sure about the CC's. But you have to have a reservation on NYE! We have tried and failed several years in a row. But.......the Funns may have better info than I can provide!

 

[Jdarg]

"I was just purusing an article in our local newspaper (bit of a friendly rag, mind you) entitled "What a Friend We Have in Cheeses." That is bound to blow some dresses up, I suppose. Good article, though." (from Donna's earlier post)

I LOVE that! Of course I immediately started humming the hymn- and now it's stuck in my brain with the fun NEW lyrics. I'll work on maybe adding some cheesy verses!

 

[Kimmifunn]

Kimmi, does that include mashed potatoes at the Red Bar? Please say yes!

Well traditionally we pre-game at Grayton Sunset and then stumble over to the Red Bar. But for you we can get take out maybe?

Do you know what they do to the mashed potatoes there... Just kidding :funn: Well...maybe double check with J-Funn on that one.

 

[Mermaid]

All of this sounds wonderful! I love to cook too--but time is limited these days, so the really labor-intensive French cuisine is not do-able. But Mr. NewYorker and I do love to eat, and drink good wine, so we revert back to some tried and true recipes from Marcella Hazen. But I've found "Coastal Living" has some wonderful recipes--and one a few years ago that featured Shrimp with creamy grits has become a favorite for special occasions.

I'm with those of you who love fois gras--and interestingly, its "grown" here in upstate New York (google it)--the growers supply NYC restaurants and its fabulous. (a whole fois gras, done in foil, with a little Sauterne)--wonderful!

As for New Year's--to keep my high school/college aged kids off the roads, Mr NewYorker and I have made a fancy dinner for the kids (and friends) for the last few years--we haul out the Waterford, cook up a gourmet meal (I have a grilled lamb dish that's wonderful), serve champagne, and then the friends either stay over night, or we drive them home. Its a lot of work, but the thought of young adults in a car, on icy country roads on New Years, keeps me going. Kids enjoy it, I actually like their company, and we don't worry.

Newyorker, that's great what you do for New Years! Here's another really good Coastal Living recipe that's perfect to bring in the new year since it has the good luck black-eyed peas.

Florida Caviar

2 tablespoons ketchup
1/4 cup red wine vinegar
1 teaspoon Thai fish sauce
1 teaspoon hot sauce
1 teaspoon dark sesame oil
3 (15.8 ounce) cans black-eyed peas, rinsed and drained
1 1/4 cups chopped celery
3 tablespoons chopped cilantro
Shredded cabbage
Sliced green onions

Combine first 6 ingredients in large bowl. Stir in peas and celery; cover and chill for 2 hours. Stir in cilantro. Spoon pea mixture over cabbage and sprinkle with green onions.

This caviar has a nice Asian twist.


NOTE TO KIMMI: I refuse to be disallusioned about the mashed potatoes! I want to know nothing!

 

[peapod1980]

I was just purusing an article in our local newspaper (bit of a friendly rag, mind you) entitled "What a Friend We Have in Cheeses." That is bound to blow some dresses up, I suppose. Good article, though.

Hey, I love cheeses and Jesus, and my dress is just fine with it.

 

[drsvelte]

The braised short ribs were incredibly wonderful--perfect French comfort food.

Maybe we'll just come to your house instead! Sounds fantastic! :clap_1:

What's with the short ribs already?? They were featured in the W-S Holiday catalog that just came this week. And here's a great recipe from Saturday's WSJ by NOLA's Chef John Besh of Restaurant August. Now I'm hungry

Zinfandel-Braised Beef Short Ribs

Yield: 8 servings
Active preparation time: 45 minutes
Marinating time: 12 hours
Cooking time: 3 hours
[braised short ribs]

8 single bone-in beef short ribs, about 6 to 7 pounds
Salt and freshly ground black pepper
1 750mL bottle Zinfandel
? cup sugar
1 tablespoon fresh garlic, minced (2 cloves)
1 tablespoon thyme, leaves picked
2 bay leaves
1/3 cup canola oil
2 small onions, chopped
1 rib celery, chopped
3 small carrots, chopped
2 cups beef broth
? cup canned tomatoes, chopped
2 ounces dried mushrooms, preferably porcini
? Season the short ribs generously with salt and fresh black pepper.

? In a mixing bowl, combine the zinfandel, sugar, garlic, thyme and bay leaves.

? Whisk the wine mixture and marinate the beef ribs in it for 12 hours, either in a resealable plastic bag or in a sealable container that will hold the ribs in a single layer.

? Remove the beef from the wine and let drain on a rack set over a baking sheet for several minutes to allow the beef to rest before placing into the hot pan.

? Put oil into a 7-quart dutch oven and place over medium-high heat, 2 minutes. Place half the ribs in the pan. Stir and turn the meat often, allowing each piece to brown, about 1 minute per flat side, before removing from the pan. Repeat with the rest of the ribs, then return all ribs to pan on their narrow sides and brown for 1 minute per side.

? Remove the beef from the pan and add the onions, celery and carrots. Stir constantly until the onions are mahogany in color, then add the beef back to the pot along with the wine marinade and the broth.

? Allow the liquid to come to a boil over high heat, 4 to 5 minutes, before reducing the heat, skimming foam and fat from the surface of the liquid. After simmering for several minutes add the tomatoes and dried mushrooms and allow to simmer over low heat until the meat is fork tender, about 3 hours.

? Remove from heat. Cover and refrigerate. When the meat has cooled, scrape off and discard fat that has congealed. If you are making ahead, the ribs can be refrigerated for up to 4 days.

? Reheat the ribs in the microwave or on medium heat on the stovetop, about 8 minutes. Once the beef is warm, remove to a dish and cover. Reduce the pan liquids over high heat until they are reduced by half, to 3 cups, and coat the back of the spoon.

? Strain the braising liquid and return the meat to the liquid. Season the short ribs and braising liquid with salt and pepper to taste.

? To serve, remove the bones from the ribs. Place one rib over a bed of polenta. Spoon the sauce around the meat and polenta, then top the ribs with the vegetable ragout.

 

[Jdarg]

This is one dog loving, good food cooking group!

 

[newyorker]

Mermaid: thanks for the recipe for the peas--I'll do them for New Years. And Dr. Svelte's short ribs recipe sounds wonderful!!(the colder it gets here, the more I'm thinking beef, fat, long cooking and warming up the house.) But to eat all the great food suggested here does require getting out and exercising...never mind the beached whale, I'm thinking moose!!

 

[Smiling JOe]

Mermaid, I will do Poor Man's Oysters (Saltines and Cocktail Sauce), but I love Ocetra Caviar too much to think of making, or eating Florida Caviar, although I find it clever.

Poor Man's Sushi is ginger, soy sauce and white rice.

 

[Mermaid]

Good lord, Smiling JOe! For someone who lives carefully and frugally you sure do like your luxuries.

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