Countdown to Christmas
Here we goooooo! Make your lists and check them twice. Advent season is in full swing and it’s starting to feel a little magical. That’s mostly because we just drove for three hours in the snow with Christmas music blaring (well, only for the last five miles, but it sure felt festive).
Today is the day to check off the last of my Christmas shopping. Tomorrow we’re seeing the new Spider-Man movie (my kids’ second viewing). We have some obsessed Marvel fans over here. It’s a thing. I’m making my quick lamb ragu for dinner because it comes together super fast. I’d also love a batch of this to nosh on for breakfasts this week.
We’re skiing today and we’ll end up tired and ravished (it’s been a few months). Here’s an old post with some ski week dinners if you need inspo. I’m craving a pasta that’s full of vegetables. Whole roasted chicken with some crispy oven-roasted kale and roasted butternut squash. A Caesar salad would be a good call.
It’s national cookie day! Let’s make cookies! (Any excuse, really). I’m also loving these ideas and these. I might make a batch of date squares and I really want these and these. Soooo, lots of skiing in my future. We’ll make Instant Pot Tomato Bread Soup in between batches. Add grilled cheeses, quesadillas, garlic bread or whatever carb-du-jour floats your boat!
It’s Christmas Eve Eve! Since we have a lot of red meat in our future, I’m opting for this chicken and broccoli noodle casserole from Skinnytaste. We’ll do a tart green salad on the side. If that doesn’t sound good, try the chicken and wild rice soup I posted on Instagram.
Tonight my mom usually makes a big batch of chili. In Sun Valley, we watch Nutcracker on Ice, have hot cocoa, catch a glimpse of the torch light parade and call it a night!
Christmas breakfast! Christmas dinner! We’re having beef tender, potato gratin (this is also the same way I learned to make them in cooking school), Ina Garten’s popovers, and whatever green veggies look best. I’m thinking broccolini, sautéd lemony and garlicy greens, or roasted haricot vert. At my house, it’s usually Christmas cookies for dessert. I’m also curious about these peppermint martinis, but also sort of afraid. Thoughts?
- 1 cup heavy cream (or half and half)
- Herb bundle (thyme, rosemary, sage, parsley — whatever!)
- 1 garlic clove, peeled and smashed
- 5 medium-large, Russet potatoes, peeled, very thinly sliced
- 1 cup gruyere, grated (or comte when you can find it)
- 3 teaspoons kosher or sea salt
- In a medium pot, add the cream, herb bundle and garlic clove. Cover and simmer on lowest heat while you prep the remaining ingredients.
- Preheat oven to 400°F. Generously butter 11x7x2-inch casserole dish. I prefer a ceramic baker, such as a Staub or Emile Henry. It can be a different shape that 11×7, don’t stress about the size.
- Set aside a big handful of cheese for the top layer of the potatoes. Arrange 1/3 of potatoes in bottom of the prepared baking dish, fanning and overlapping slightly. Drizzle with a one teaspoon kosher salt and 1/4 of the grated cheese. Repeat layering potatoes, salt and cheese two more times. Finish with the cheese you set aside. Drizzle all of the herb-infused cream over the top of the potatoes. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour.
Leftover beef tender sliders with horseradish, red cabbage salad or cole slaw, and whatever else we can scrounge together. Happy boxing day!
Leave a Reply