Happy Holidays, peeps!

Chicken and Sausage Gumbo

Happy Holidays, dear friends

It’s that time of year again and as always, I’m stunned by how quickly this year has gone by.  Derek and I are staying in Indianapolis for Christmas and New Year’s Eve this year for the first time since 2007.  We usually go to New Orleans for two weeks, and I’m sad about missing our traditional festivities with friends and family.  My niece will be home from Paris and I would so love to hear about all of her adventures, food-related and otherwise.  One of my dearest girlfriends was just awarded her MBA, and has been working full-time while taking the requisite courses, so she will be all full of herself, I’m sure.   I hate to miss that!  Derek and I both have new jobs and can’t take the time off, so we’re planning our own lovely Christmas dinner for two.  We’ve been invited to parties Friday and Saturday night, and of course, we’ll bring something.  Derek made chicken and sausage gumbo for Friday night, and I’m making Classic Creole Turtle soup for Saturday night.  As for our Christmas dinner, we’re planning to do a standing rib roast with parsnip puree and creamed spinach.  I requested crème brulee and I’d like to make a brandy milk punch to drink out of lovely festive green martini glasses.  Derek wants garlic mashed potatoes, which I dearly love, but I was thinking about something a little more elegant, like Pommes Anna,  Scalloped potatoes, or Potatoes Lyonnaise.  We’ll see; after all of the parties and holiday fare, we may feel more like having sushi!

I’d love to hear what some of you are planning for Christmas, whether it’s food or a special family tradition. 

Here’s a toast to all of you with my most sincere wishes for a pleasant and peaceful holiday season and a bright and hopeful New Year.  I’m going to try to do better at posting here more regularly in the upcoming year.  Below is the recipe for Turtle Soup, if you'd like to try it.  It sounds weird, I know, but it is truly delicious, and perfect for winter.



Creole Turtle Soup

Roux:
1 Cup Unsalted Butter, peanut oil, or a combination of the two
1/2 Cup All Purpose Flour
4 T unsalted butter
1 lb turtle meat cut into 1/2 inch cubes, or any combination of beef, veal, pork and dark meat chicken
1 1/2 C onion, finely diced
1 C celery, finely diced
1/4 C green onion, finely sliced
3 large cloves garlic, minced
2 fresh bay leaves
1 1/2 C fresh tomato, diced
1 quart beef or brown stock
1 pinch cayenne
1 pinch ground allspice
2 T fresh thyme leaves
1 T fresh marjoram, chopped (optional)
Salt and freshly ground black pepper to taste
1/4 Cup Fresh Lemon Juice
4 T Lea & Perrins
3 T dry sherry
3 hard-boiled eggs, whites chopped and yolks riced
Lemon slices
5 t Italian parsley, finely chopped
Melt the butter/oil combination in a heavy bottomed saucepan; whisk in the flour, and make a chocolate colored roux. Set aside.
In a large saucepan or dutch oven, melt the 4 T unsalted butter over medium-high heat, add the diced Turtle Meat, or whatever meat you’re using, and saute until nicely browned.
Lower the heat to medium, add both types of onions, the celery, and garlic. Season with salt and black pepper.  Saute until the vegetables are tender.
Add the tomatoes, season with a little salt so they will break down, cook for 10 minutes.
Add the stock, Lea & Perrins, cayenne, allspice, and bay leaves. Bring to a boil, then down to a simmer. Simmer for 20-30 minutes, stirring occasionally and skimming off any impurities that may rise to the surface.
Whisk in the roux and simmer until thickened and smooth. Add the thyme, and marjoram, if using, and simmer for 15-20 minutes more.
Add the lemon juice, half of the parsley, and the riced egg yolk, and heat through.
Serve garnished with lemon slices, diced egg whites, and the rest of the parsley. Add the sherry at the table, about 1-2 t per bowl.
Serves 4-6