[Sca-cooks] Christmas Dinner

[Michael Gunter]

> You're doing the whole gratineed thing with the melted cheese, or > putting the cheese on the crouton, which is generally what you get in > France? 
 
Gratineed all the way, Baby.
I've done just topping the soup with the crouton and shredded cheese
but I think going all out and gratineeing makes it look much more 
special and festive.
 
> I've started to think other forms of onion soup are vastly underrated; > there's a certain magic to being able to cook onions in white stock > and perhaps milk or cream, without browning, and still concentrate > their flavor.
There's a period soup made with onions and almond milk I'd like to
try.
 
Speaking of France, I made a lovely beef dabe today although I feel
it would have been better with lamb. Braising the beef for 2 1/2 hours
made the chuck roast melt in your mouth.
I served it over Campanelli pasta and it was very good. I think it will
be much better once it sits in the fridge for a day or two.
> I was asked if there was any way I could put up some gravlax for > Sunday [once again, a vacuum-sealer is a godsend for this job], 
 
Groovy idea! I need to think of that the next time I do a gravlax.
 
>  something > decadent, Spanish, and involving too much garlic, olive oil, and flat > parsley.
Go decadent.
> - Croutons and brandade de morue (salt-cod simmered in milk, pureed > with garlic and olive oil), possibly a small mesclun salad if the > supply boats get in again...
 
We are thinking of doing the Italian thing of celebrating New Year's
with a seafood dinner of some 7 courses, each with a different 
seafood dish. I was considering bacalao or a nice calamari stew.
> On Friday we are attempting to establish an ancient and venerable > tradition of Boxing Day dim sum, which is probably all the food we'll > need anyway.
I could live with a Boxing Day dim sum. Unfortunately, I think we are
heading out to spend a couple days at a casino this weekend so I'll
be having some kind of buffet no doubt.
 > Adamantius
Gunthar
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