gastronome
xmas eve dinner

I started a tradition of cooking a big Christmas dinner for Shari and I when we moved in together in 1999, (just in time for Christmas). Normally I make a leg of lamb.

I mentioned this to Meriko last Friday night and she suggested a butterfly leg of lamb stuffed with sauted spinach, mushrooms and feta. I thought this a great idea. Since Christmas day was going to be busy, I made our feast last night.


We had the leg of lamb stuffed with, spinach, portabellos and a touch of feta, rosemary, salt, pepper and garlic. Then I rubbed olive oil, lemon juice, salt pepper, fresh rosemary and garlic on the outside.

Mushroom and broccoli Risotto, green salad, and rosemary bread with butter and roasted garlic.

and for dessert I made Ginger Shortbread. I had to alter the recipe a bit, since the kitchen was too warm for me to roll the dough into a log and refrigerate. I ended up putting them into an 8x8 pan and baking. They are amazing, recipe to follow.

The dinner was fantastic, the only short coming was the bottle of wine.
Which was a little past it's prime. It will make for an excellent cooking wine, but sipping it with our dinner was not an option.

Posted by karine on December 25, 2002 | TrackBack
Comments

Wow, that sounds fantastic, Karine. I'm tickled by what my quick verbal review turned into - it sounds lovely. Here's the recipe i was referring to: http://www.estarcion.com/shock/food/recipes/stufflamb.shtml

What recipe do you use for your rosemary bread?

Posted by: meriko on December 27, 2002 9:14 AM

hmm I didn't stray too far from your recipe.
I am clad we met and talked about food, your suggestion was wonderful and really added to our dinner.

As for the bread, I cheated and used a potato rosemary from Grace Baking I think. I am still not very practiced with baking breads.

Posted by: karine on December 27, 2002 9:48 AM

Oh! I love that lamb recipe! Well, I guess I've only had it once, but it stuck in my head forever I think. Probably because it was the first home cooked roast that anyone had made for me since my mom, plus, well, damn, it was just amazing.

Now that I've done two successful roasts (one beef, one pork) plus some success in the past with stuffed pork loins, might be time to try this one on my own...

Posted by: carrie on December 30, 2002 3:22 PM
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