I like the idea of New Years Eve and Day as a time to set the tone for the year ahead. Last night I made a simple roasted chicken with potatoes and onions and roasted purple Brussels sprouts. I took a great picture of the rubbed and trussed chicken and another when I had browned the back and was about to put it in the oven but forgot to snap one of the beautiful golden bird just before I started carving. I remembered right after I made the first cut along the breastbone but then it was too late…
Deb and I sat and talked and ate; consumed most of a bottle of champagne. Topped it all off with poached figs and Camembert and a spot of cognac.
This morning I dove right into the kitchen. I prepped most of the food in anticipation of Beth, Susumu and Heidi’s arrival. Last night’s Brussels sprouts made a reappearance with olives and peppers to munch with mimosas while the potato cakes cooked (they always take longer than I think they will so it’s fine that I had fallen behind on the salad and coffee). Sus and Beth went outside to pick oranges for the mimosas. That’s one of the SoCal perks – OJ needs to be really fresh as far as I’m concerned.
Great conversation accompanied a fine meal:
- Potato Cakes with Goat Cheese
- Smoked Salmon
- Salmon Caviar
- Arugula and Pear Salad with Walnuts and Walnut Vinaigrette
- Mimosas and Coffee
Happy New Year! Here’s to 2013 filled with cooking and eating interesting things and doing both with the people we love!