A photo of the Christmas Dinner I prepared for friends and family. Missing from the photo is the delicious roasted goose, which was further down the table. I ordered the goose from Mike at Tamarack Hollow Farm back in September and picked it up at the Union Square Greenmarket the Wednesday before Christmas. I simply roasted it and didn't even bother to baste it while it was in the oven. It was moist and rich in flavor, simply wonderful. To accompany it, I made David Leite's celery root gratin, green beans with shallots and vermouth, mashed sweet potatoes, and caramelized apples, which cooked in goose fat, cinnamon, lemon juice, sugar, and Calvados. Oh the whole meal was so yummy, I'm getting hungry again just thinking about it. The goose and apples was my favorite part. I might want to make that every Christmas from now on!
A more detailed article about yesterday's decision to allow food from clones animals: F.D.A. Tentatively Declares Food From Cloned Animals to Be Safe. "Cloning is too expensive to be used to make animals only to then grind them into hamburger or even to milk them. Rather, farmers and breeders are cloning prized livestock so they can then be used for breeding using more conventional means of reproduction…most food from cloning would come from the sexually produced offspring of the cloned animals."
The government declared Thursday that food from cloned animals is safe to eat. "Officials said they don't think special labels are needed, although a decision on labeling is pending." I sure hope they decide to label the cloned animals. Regardless of how you feel about the issue, it seems like you should be able to make an informed decision as a consumer.
Bourdain promises to shoot an episode of “No Reservations” in Cleveland after Ruhlman’s nagging baiting. Promises “DEEP shit, my friend.”
What are ten (give or take a few) ingredients that are handy to always have on hand to cook a good meal? Looking for suggestions over at Ask.Metafilter.com.
Speaking of New Year's Eve: Are You Going Out for New Year's Eve Dinner? If so, where?
The Scottish celebration of Hogmanay takes place on New Year’s Eve and for centuries ranked above Christmas in the Caledonian calendar. Change up your routine and learn how to celebrate Hogmanay. Why not prepare grouse on a bed of oniony skirlie followed by clootie dumpling for an authentic Scottish spread? (I don't know what half those words even mean, but it sounds interesting.) I was wondering what to do for New Year's Eve, I think Hogmanay may be the answer!
This is the year everyone discovered that food is about politics and people can do something about it. Between Wal-Mart announcing plans to sell organic, the numerous E. coli outbreaks, and the continued rise of farmers' markets, 2006 may just be the year of a great food awakening in the United States. I hope so.
My partner in Serious Eating, Ed Levine, will be on ABC's Good Morning America tomorrow morning, December 26th. He'll be discussing New Year's food ideas. Also don't miss the flaming "yule" log over at Serious Eats today. Doesn't look quite like the bùche de nöel I made!