New year's eve dinner

The dinner turned out pretty well. The salsa was good, especially the beet salsa. The ginger flavor and beets were very interesting. The apple (granny smith) provided much needed tartness. Soup was a bit grainy -- which probably just means I need to buy a real blender instead of using my tiny miniprep food processor. But the toasted fennel seed fragrance, helped by the soup heat, was wafting into the nose while we drank it. Turkey thigh wasn't that good. I think turkey in general is just not very interesting, no matter what you do to it. The parsnips got high praises. My favorite, however, was the spinach. Taking out the stems took a long time, but it was well worth the effort to taste the really creamy and tender spinach leaves. Fresh pearl onions were so much better than frozen ones and gave good crunch to the dish. The smoky bacon really gave the dish its interesting salty taste. This was a very yummy side. The dessert sauces were good, but the puffs were kind of leathery. I might have dried them for too long.

Recipes:

Salsas: Martha Stewart Hors d'Oeuvres Handbook
Soup and spinach: Martha Stewart Living magazine Dec. 2004
Parsnips: Joy of Cooking
All the other dishes: Julia and Jacques Cooking at Home

Afterwards we hurried to John's place to celebrate the new year's. We didn't get home until 4am!! But a good time was had by all -- a night featured lots of good food and booze!

Comments

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