Friday, January 7, 2011

New Year's Eve Dinner for Two

Happy New Year everyone! Whew, it's been a long time since I posted, and I apologize for that. I have several recipes to post from the Christmas Eve brunch, but first I wanted to share our New Year's Eve menu with you. I was really pleased with how everything turned out and consider it one of the more cohesive menus I have developed. Unfortunately, there are no pictures from the evening (but I will link you to all recipes, as well as explain my changes); mostly due to a night of the carbon monoxide detector going off, the fire department arriving to finally tell us it was ok to return to the house, and getting a teething toddler back to bed at 10PM.

I am a big fan of braising, as it makes any cut of meat super tender, and is probably better if you make the dish in advance and let the flavors come together. When making a special meal like this, I most often order the meat from the butcher. That way I can be assured it is the exact cut I want, it's trimmed the way I want it, and I know it's good quality. Enjoy the menu and if you have any questions, please leave it in the comment section!

New Year's Eve Dinner for Two

First Course
  • Spinach Ravioli with Butter and Sage - I bought 9 ounces of fresh ravioli at the supermarket instead of making my own, but otherwise made the sauce as directed, just halving it and omitting the pecans.
Second Course

Third Course

  • Braised Lamb Shanks with Roasted Potatoes - I used 2 lamb shanks and halved the rest of the recipe. Otherwise I pretty much followed the directions except for not pureeing the sauce at the end. (If you don't have Parmesan oil, just drizzle some oil in the serving bowl, add the cheese, and let sit while you are preparing the potatoes.)
  • Sauteed Green Beans and Shallots - Steam a few handfuls or trimmed green beans for 2-3 minutes until bright greens. Meanwhile, saute a chopped shallot in olive oil in a large skillet. Add green beans to skillet immediately and saute a few minutes longer. Season with salt and pepper.

Fourth Course

I wish you a very happy and healthy 2011!

1 comment:

Journey Man said...

That sounds delicious.