Monthly Archives: December 2015

Top Round Roast with Yorkshire Pudding

John and I handled Christmas cooking this year because of family stuff going on. That meant John’s Chicken and Rice for a pre-Christmas meal; Meatballs with Sauce and Inside Out Stuffed Peppers to bring to expecting family members; Mandy’s Egg Bake for Christmas Eve breakfast; cheese, shrimp cocktail and hummus (with carrots and pita) for Christmas Day appetizers/snacks; and a plain baked ham for general snacking/filler.

But Christmas Dinner was of course, the main event. I told John to pick up a meat roast that wasn’t as expensive as prime rib that I could pair with Yorkshire Pudding. He came back with top round. I’d never cooked it before so I was a little nervous about how it would turn out, but we were thrilled with the results. We served it with said Yorkshire Pudding , a simple Greek salad and green beans almondine. I also made a quick mushroom gravy to go with the meat.

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Bo Ssam

This was what I made for holiday potluck this year and it was a hit! It’s from the Momofuku cookbook (John also made the brussels sprouts from that book with success). A lot of things make it great for entertaining: it’s relatively simple (if time consuming), the meat is cheap and it makes a TON (we’ve been living on leftover pork for days: tacos, bibimbap, pozole…). You need to plan ahead to make it though. I  made the sauces the night before (bought the kimchi), then cured it overnight and cooked it the next day, starting just after lunchtime. I made a couple of slight adjustments based on suggestions from friends who had tackled the recipe before.

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2015 Cookie Roundup

We ended up with a dozen different types of cookies this year, because we are crazy people. Linking to most of these out of laziness.

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Zahav’s Hummus

So excited about this recipe from the Zahav cookbook – leads to impossibly smooth hummus, just like at the restaurant. But you do have to be willing to devote more than an hour to, well, making hummus. Bonus if you get the cookbook: there are tons of uses for the tehina sauce, which you’ll have leftovers from making for this.

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Minced Beef with Bok Choy and Egg

Great Cooking Light recipe recc from my sister. Super easy, nice flavor with a little kick. Noted a few slight changes in the recipe (double the sauce, used a bit more meat, etc.)

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Crostini with Ricotta, Prosciutto and Pea Pesto

I made this Cooking Light appetizer for two cocktail parties and it seemed to go over well both times (though I think people were more into my pimento cheese crostini and radish crostini).

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Cola and Soy-Braised Pork

We officially endorse this Cooking Light recipe. I was a little worried it’d be too sweet but it was very well-balanced and relatively easy. We served it as lettuce wraps with some pickled vegetables, but it could also work as a sandwich or even tacos.

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