12.16.2008

Holiday Dining

If you're looking for someone else to do the holiday cooking, Washingtonian has an extensive list of places to dine on Christmas and Christmas Eve.

What are your plans? Cooking anything exciting?

6 comments:

michael said...

OK, since you asked ... one dish I'm making is from the corporate chef of Nando's Peri Peri Rochelle Schaetzl. She gave me a copy of her cookbook Pain & Pleasure: peri-peri the contrasts & contradictions ... she has recipe for cod (I'm using rockfish) that poaches the fish in olive oil ... and has me making garlic chips that are first poached in milk and then fried ... and of course plenty of peri-peri flakes

Amanda said...

Wow - sounds interesting. Garlic chips poached in milk? What does that do to them?

Amanda said...

Oh, I'll contribute too. My family's returning to the creole christmas menu we did a few years back. The deviled potatoes are awesome.

michael said...

no idea ... the recipe says cook in milk for 2 minutes ... three times changing the milk each time ... dry and fry ... maybe even vampires can eat them after the purging ... looks great in the picture

Daisy said...

What suggestions might you (all) have for brunch on New Year's Day? I've looked around and there doesn't seem to be an article or a post about this from any of the usual suspects...thanks!

Amanda said...

Hey Daisy,

Here's one option in my inbox:

Art & Soul: The restaurant will also offer a special “Recovery Brunch” until 2:30 pm on January 1, 2009. The a la carte brunch will feature traditional New Year’s Day dishes such as Hoppin' John, the traditional southern dish thought to bring luck on New Year’s Day, which consists of black eyed peas, bacon, rice and chopped onions.