|Sunday:||Christmas Roast “Beast” with Mashed Potatoes & Spinach|
|Monday:||Salmon with Roasted Rapini & Tomatoes (DIY)|
|Tuesday:||LEFTOVERS: Roast Beef Au Jus Sandwiches|
|Saturday:||New Year’s Eve Osso Bucco & Cheesy Polenta|
Ah, Christmas…in my household growing up that always meant a “Roast Beast,” so that’s what Christian and I do now. This year I’ll likely do some kind of rosemary horseradish crust (something like this one), cook it medium rare and serve it with a side of the delicious mashed potatoes that I made on Thanksgiving and some spinach sauteéd with garlic and red pepper. For the rest of the week we’ll keep it pretty simple with one of our favorite healthy fish dishes and another one of our favorites, Christian’s yummy Posole soup.
For New Year’s Eve we have a tradition of splurging one last time for the year and making the Italian classic, Osso Bucco. It’s one of those amazing dishes that cooks all day and makes your house smell amazing. We go completely traditional and use veal shanks (I know, I know…judge away) but you can absolutely make this with beef shanks as well. We serve it with a super decadent cheesy polenta and usually a dark leafy green or salad. The kale brussels sprout salad we made for Thanksgiving would go nicely now that I think of it.
One last big Happy Holidays wish to you and yours…and if you managed to cook at home even just a bit more than usual this year, congratulations! If not, there’s always next year! Check back here first thing in 2012 to join me as I embark on a new year of fun recipes, menus and home cooking…