What special dish did you make over the holidays?
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Anonymous
How do you cook the bacon wrapped scallops? |
Anonymous
| We had pork and sauerkraut yesterday for New Year’s. |
Anonymous
| Bread pudding using fancy panettone |
Anonymous
Other than in Poland, I’ve never had homemade and have always wanted to try to make them. Do you happen to have a recipe you like or any tips? It might be a good winter day project. Thanks! |
Anonymous
| I got a beef bottom round roast in my meat share a couple of weeks ago so yesterday made that for the first time - have never purchased that cut before. I followed a recipe online that was so easy - covered the roast in softened butter with rosemary and minced fresh garlic, put it in a 500 degree oven for 7 minutes/pound to roast then shut the oven off for an hour then on again at 200 for about an hour. The roast came out delicious beyond expectation, I am very excited to get home for leftovers tonight. Will definitely be looking for this cut more often as it is lower fat that most but still really yummy. I also roasted baby potatoes and brussel sprouts and that was my new years dinner. |
Anonymous
I always wonder about that. Bacon takes a long time, and scallops sear in a few seconds. |
Anonymous
I use a thin sliced bacon, so it cooks pretty quickly. Wrap the bacon, secure with a toothpick, and roast at high heat (400-450). The bacon helps protect the scallop from overcooking too quickly. If you have a thicker bacon (or smaller scallops), you can pre-cook the bacon partway before wrapping. Pan-fry until most of the fat is rendered but the slices are still flexible. They'll crisp and brown up during the roasting. |
Anonymous
I made these for the first time this year! My “wrapper” was way too thick, but I liked them. My mother made lefse! |
Anonymous
| Ramen from scratch that took three days to make. Totally worth it and probably won't ever do it again. |
Anonymous
| Clams casino. They were awesome. |
Anonymous
| Our NYE meal: steak, baked potatoes, creamed spinach, caprese salad. The only time we eat steak and creamed spinach, so feels very indulgent! |
Anonymous
| Peppermint ice cream fudge pie |
Anonymous
Respect. I’m Japanese and would never dare try! |
Anonymous
|
tiramisù with real mascarpone cheese (rather than a "substitute" I usually use).
Not really difficult but needs/ed to be eaten sooner rather than later and, unless having guests, it rarely makes sense to make it for just my crew. Didn't care this time. Ladyfingers were a bit soggy the next day but it was still good. |
Anonymous
| Buche de Noel for Christmas and black eyed peas and collards for New Years. |