All that was missing was some figgy pudding.

Wonderland column from last week! Forgot to mention! Highlights from last year!

Resuming writing full sentences… now.

Some of you have asked what I cooked for Christmas dinner. Here’s the list. After trying out a few recipes in the preceding week, I hit upon some good ones on Epicurious. I know, how original of me!

Without further ado:

Roast Beef Tenderloin with Port Sauce

Avert your eyes, vegetarians! This was one hell of a tasty slab of meat. Even though my meat thermometer went all wonky, claiming the inside of the tenderloin was well over 200 degrees when in fact it was still lukewarm and mooing, and there was much last-minute cursing and roasting sliced portions and hoping no one died as a result. We all lived. And enjoyed.

Wild Mushroom Saute

I made this for Thanksgiving, when I had but two side dishes to compose, and it was delightful and easy. Also when people asked me what kind of mushrooms I used, I got to tell them that I just picked some from the local park, ha ha ha ha! I’m kidding, of course—I could never find that many mushrooms in one outing. I stuck to the boring wild-mushroom options (crimini and baby bella, shhh) which kept the price down. No chanterelles for us. No one complained.

Mustard-Roasted Potatoes

I actually just drooled a little while pondering how to describe my love for these potatoes. And I think that says it all.

Cracked Pepper Biscuits

In retrospect, making biscuits took things one step too far. Plus I doubled the recipe. Because God forbid my family only have one biscuit apiece! Heaven forfend! Next year I will purchase some rolls and hope I’m not disowned.

Arugula, Blue Cheese, and Walnut Salad

This was my own creation. It’s fairly self-evident, no? Arugula! Blue cheese! Uh, walnuts! Add a little olive oil and balsamic vinegar, and you have Alice’s Favorite Salad.

My sister brought the dessert, which was a good thing, because if it had been up to me I would have made some kind of Flaming Meringue Souffle before quietly expiring in the kitchen. She spared me that fate. Thank you, Liz.

So there you have it. I’m tired just describing this dinner. Tired, and wishing I still had some leftovers.

Comments

[edj]

I'm drooling just reading those recipes. Which is maybe more information than you wanted right now.

[DM]

Mustard roasted potatoes! That's the best thing ever! The highlight of my vacation last year was going to the Mustard Museum in Mount Horeb, WI and I refuse to live in a mustard free household. I'll be sending this recipe to my wonderful roommate who cooks.

I'm glad you didn't expire. That would be very sad.

[witchypoo]

Here in the frozen tundra of Canada, we can start picking our own chanterelles in mid September. They grow near coniferous trees.
I can make a whole meal out of them. Yum!

[honestyrain]

i have bookmarked every one of those recipes to my recipes folder. i cannot wait to try the taters. and that salad? hello? i want now.

but where will i find 9 non vegetarians to eat the beef with dan? (only husband is meat eater in this house).

[Melissa]

Dinner sounds amazing, and I would trade a portion of my sanity for leftovers.

The tenderloin recipe works really, really well with portabella mushrooms & veggie/mushroom stock. Reduce, reduce, reduce--the sauce is worth every stir over the pan.

Happy New Year!

[Melissa]

Oh--and if you're only cooking for one meat eater, get a really nice tender steak instead of the roast. Use the rest of the sauce on the portabella.

Boy...I never comment, but food really brings it out in me!

[jules]

One of my oldest friends is coming to visit this weekend; and I thank you in advance for making me look like chef of the year. After I make a few of these recipes I will have total bragging rights.
Jules
House of Jules

[Kate]

Wow - that beef recipe looks delicious! Yum!

[MommyTime]

All I can say is you sure beat the pants off my Christmas turkey (well, if he had pants, I guess).

Also, DM -- I LOVE LOVE LOVE that museum and all the little pretzels they have laying around for tasting. When have you EVER been to a museum that tasted so good?!?!? And if you get tired of mustard, the diner across the street has been making fabulous pie for about the last 50 years or so.

[Mom101]

Blowing exactly 0 milligrams of smoke (or however it is that one measures smoke) up your ass, that seriously looks like a menu I could adore. Beef, mushrooms, and double carbs? Heaven.

[Mauigirl]

One word: YUM.

[All Adither]

That's ambitious.

My dad, last year, made the most incredible English Christmas pudding that took weeks to make (to sop up the liquor). It was to die for.

[Jen]

That salad sounds incredibly tasty. I have got to say though, you definitely have someone in the same boat when it comes to preparing too much food. Whenever I have guests I spend all day cooking and wearing myself out when I really should just order pizza.

[You can call me, 'Sir']

Damn, yo! I cook meat like a guy who eats a lot of meat and that port sauce looks awesome. I've done cognacs, but never port. You complete me, 'slippy. I am now complete.

[BOSSY]

So. Hungry. Send help.

[Alyce]

psst crimini mushrooms = portabella (portobello) mushrooms
they're the same thing, one is just a more mature version of the other

[jennifer]

I know that beef recipe well. It's so totally one of my favorites. I can just eat the sauce by the spoonful.

[megan]

Ummm...Alyce is right, crimini=portabello=the brown version of white button mushrooms=not wild
Except, it's not that portabellos are more mature, they just thin them out more so they grow bigger.
(Chantrelles are definitely wild, though!)
(I can't help it...I'm a mycologist)

[Manic Mommy]

Mmmm. Mustard Potatoes. But why the two different heights on the oven racks??

[Antonia]

Jesus Christ, you cooked all those things? You're amazing. In your position I would simply have grabbed the port and run away.

[HeyJoe]

Dearest Alice,

I love the word wonky and claim it as my own. BUT, as I consider you the best damn blogger east of the Pecos, I allow you free rein to its use.

Generously,
Joe

[Susan]

The best dressing with that sort of salad is raspberry viniagrette. Trust me.

[Thea]

That sounds so delicious! We had a similar meal on Christmas Day - steak with sauteed mushrooms, bleu cheese potatoes and so on - and so your recap brings back mouth-watering memories...

Yum.