STYLETHREAD -- LET'S TALK SHOP!

D wrote:

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there is a holiday menu planner on epicurious that will give you shopping lists and everything based on what you enter http://www.epicurious.com/bonappetit/partyplanner/menus/welcome

me, I'd probably do a squash or lobster bisque, followed by a walnut, stilton, dried cranberry, mesclun w/vinaigrette salad, an entree of filet mignon with bernaise sauce, spargel (white asparagus), dauphinois potatoes, then a dark chocolate mousse served with really good port for dessert.

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OMG D this looks like the perfect menu to me! I think I'm going to follow this exactly! Yummy yummy! Though I have no clue what dauphinois potatoes are I'm still going to make them.

ok, there's a gazillion recipes out there - I also misspelled "dauphinois" should be "dauphinoise" but you'll find recipes under either spelling. pronounced "daw-fin-wah"

you can also make it without the eggs if you do tons of paper thin slices of potatoes. there's probably a recipe out there for that too.

this recipe is interesting, and would add more color to the plate with the addition of sweet potatoes:

Dauphinoise Potatoes

PREP TIME: 1½ Hours
YIELDS: 8 Servings

COMMENT:
This classical potato preparation is updated and regionalized with the addition of Louisiana sweet potatoes. When cut into triangles or circles, an elegant side dish is created. Dauphinoise potatoes can be a great accompaniment to your favorite meat, fish or fowl dish.

INGREDIENTS:

• 4 eggs
  
• 2 cups heavy whipping cream
  
• ½ cup Parmesan cheese
  
• 1 pound sweet potatoes, peeled and thinly sliced
  
• 1 pound baking potatoes, peeled and thinly sliced
  
• salt and black pepper to taste

METHOD:
Preheat oven to 375°F. In a mixing bowl, combine eggs and whipping cream. Mix well. Line a 9"x 9" baking dish with parchment paper and coat with non-stick cooking spray. Place a layer of sweet potato slices on the parchment. Season with salt and pepper. Sprinkle in a layer of Parmesan. Add a layer of baking potato slices. Season with salt and pepper. Sprinkle another layer of Parmesan. Repeat process until layers reach ½-inch from top of baking dish. Pour cream mixture over potatoes and allow to soak through all layers. Top with remaining cheese. Cover and bake at 350° for 60 minutes or until potatoes are tender and custard is set. Uncover and bake 10-15 minutes until lightly browned. Allow to cool overnight. Turn potatoes onto a cutting board and remove parchment paper. Cut into squares, triangles or circles. Microwave or heat at 350° for 15 minutes to warm before serving.

Sunshinegirl wrote:

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OMG - That sounds amazing.

Collette, I have a great recipe for chocolate mousse. There is no cream in it so it is extra rich and chocolatey.

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Please keep the ideas coming on this thread.  I am doing Christmas out west this year, since we went to my parents' house for Christmas last year - it was stay at our house or go to upstate NY for a visit with DH's parents.  We opted to stay in CA - and I will be cooking for five (with one delightful vegetarian).  Any ideas for tasty things? 

I am thinking right now:

Roast duck

Ratatouille

some form of potato :)

a cheese course

green beans per nigella

and buying a buche de noel