Christmas Cooking!

 I haven't been in the studio much, other than to carve a block, hem a couple of napkins and prep the design for the next table... I've been cooking instead. 

• Beef and pork ragu from Marcella Hazan's cookbook (double batch; we had it over pasta twice and I froze the rest). (With a Castello Di Ama Chianti)
• Lamb tagine (with 1991 Xavier Vignon Châteauneuf-du-Pape)
• Sourdough sandwich bread
• Sourdough discard crackers
• Peanut brittle
• Carmelized onion quiche, pieced together from a few recipes on the internet, with a nice Schmalz Wachauer Riesling. A+ for the wine pairing.
• Cinnamon rolls https://www.ambitiouskitchen.com/best-cinnamon-rolls/. (these are not Mom style rolls... they're the soft pull apart ones. I may have found a recipe for Mom's style https://www.onesarcasticbaker.com/schnecken/). These were great with coffee
• Lasagna (home made noodles) with the ragu from earlier on this list. Homemade noodles apparently don't need to be prebaked and have a silky wonderful texture. Why would you ever buy them dried? Wine was a Castello di Ama Chianti, older than the last. 
• Chocolate marshmallows from this recipe. I mixed up some of the black cocoa powder K. gave me and it didn't taste good; dumped that and went with regular cocoa powder. The recipe calls for a 9x9 pan but the marshmallows are about 1.5 inches thick! I had to cut them down.  Next time I'd use a flatter pan.  https://www.theflavorbender.com/homemade-chocolate-marshmallows-recipe/
• Chicken, sausage, and shrimp gumbo from a Paul Prudhome recipe with cornbread from a Love and Lemons recipe.  We had this with a French white burgundy.

At this point I was a little tired of cooking. Plus the freezer is getting full. So I took a break:  an evening out in the city at Lers Ros (Thai) and some jazz, and the night out with my knitting buddies. 

I didn't mention DH's chocolate disaster... apparently when you get a little water into the chocolate you're tempering, it can seize which is a technical word for it gets a very nasty texture... It's still in the fridge, awaiting my decision on whether or not it can be saved. I'll see if I can use the wisdom of the internet to beat it back into smooth glossiness by adding a bit of cream and heat; if that works, it'll become pots du creme. I'm also planning on making tamales with a red chile pork filling for New Years... more on that later. 

DH also convinced me (after watching me search for a recipe) that I need a recipe log... Here it is!