Tagged: pie

Christmas Eve Dinner 2014 – Beef short ribs in Barolo

Christmas Eve Dinner 2014 This recipe for Beef in Barolo from Food 52 turned out really well. We went to Belmont Butchery for the short ribs, a very cool little shop in Richmond. Served it with a quick sautéed broccolini with lemon and garlic (blanched first so they’d sauté up faster then topped with panko breadcrumbs mixed with some lemon zest for some additional texture and flavor) and oven roasted potatoes (love the mandolin for thin crispy slices) and had a bottle of Elizabeth Spencer 2009 Spring Mountain Napa Cabernet along with it.

For dessert I knew I wanted something pie-like but didn’t feel like making a proper pie crust so I found this raspberry tart recipe which was amazing (I omitted the walnuts as we didn’t have any). This turned out to have a very custard-y filling, dotted with fresh raspberries and a shortbread-style crust. Delicious.

Sauteed Broccolini Oven roasted potatoes Beef Short Ribs in Barolo

Raspberry TartSlice of raspberry tart


Thanksgiving 2014

  • IMG_3548
  • Dry brined spatchcocked roast turkey
    Dry brined spatchcocked roast turkey
  • Sausage Stuffing
    Sausage Stuffing
  • Green Bean Casserole
    Green Bean Casserole
  • Mashed Potatoes
    Mashed Potatoes
  • Brussel Sprout Gratin
    Brussel Sprout Gratin
  • Thanksgiving Dinner 2014
    Thanksgiving Dinner 2014
  • Strawberry Rhubarb Pie
    Strawberry Rhubarb Pie

We always try to start off with a fun cocktail of some kind for special occasion dinners. I had been chatting with Jeremy’s mom trying to think of a good cocktail, and also trying to find a good “standard” cocktail that I’m willing to order at any bar as a fallback drink, and Eileen suggested Southern Comfort Sours. I remember back in grad school enjoying “SoCo & Coke” so figured it was worth a shot…yum, to me, with the homemade sour mix (simple syrup, lemon and lime juice) the drink tastes like a SweetTart.

We have been brining the turkey for as long as I’ve been in charge of cooking Thanksgiving dinner but this year we opted to “dry-brine” on the recommendation of Serious Eats (plus, it saves fridge space since we don’t have to submerge the bird). So with some help from my dad (I couldn’t cut the backbone out myself) I spatchcocked the turkey, covered it with the dry brine overnight, and day of covered it with herb butter and roasted it to temperature, it only took 80 minutes for a 12 pound turkey. So dry-brined herb-rubbed spatchcocked roast turkey? Marked down as my new favorite way to go, the skin was super crisp (courtesy of the dry brine with baking powder) and, per usual when cooking poultry to temperature not to time, very moist.

The green bean casserole recipe is a Thanksgiving standard and the only variation I do is to make the mushroom sauce from scratch rather than courtesy of Campbell’s soup. My recipe is based off of Martha Stewart’s green bean casserole but I add a bit of cayenne pepper and go the traditional route of French’s fried onions rather than making my own topping with shallots.

The stuffing is one that I never really use a recipe for but is based off of this sausage and apple stuffing I saw made on “Party Line with the Hearty Boys” on Food Network way back when. I’ve omitted the cranberries since then and use sourdough bread cubes (bread courtesy of Blackbird Bakery in Williamsburg) and this time around we didn’t actually have poultry seasoning so I made our own seasoning blend (sage, thyme, rosemary, black pepper), and I think it actually tasted better that way.

Mashed potatoes, pretty standard with lots of butter (is there any other way?)

The new dish this year was one that Jeremy came across on Serious Eats. Typically we’ve had brussel sprouts with bacon but this year, we went all out and tried this Creamy, Cheesy Brussel Sprout Gratin. Wow was it rich and decadent, a totally different dish than usual with the brussel sprouts, but very tasty.

We made two pies this year, strawberry rhubarb and pumpkin, and made the crust according to Michael Ruhlman’s ratio (3 parts flour : 2 parts fat : 1 part liquid). Jeremy had had success before with this crust recipe using all butter so that’s the way I went and it turned out very well. It was a bit crazy seeing all the butter bubbling away in the oven through the clear glass pie plate but the crust was pretty tender and very flaky with lots of crisp on the edges. Next time I may introduce a little bit of lard/shortening to get a little more tender crumb but overall the crust, and the pies, were delicious.


2nd Wedding Anniversary Tasting Menu – Silt, Williamsburg VA

  • The menu
    The menu
  • Pre-dinner cocktails
    Pre-dinner cocktails
  • London Fog
    London Fog
  • Oyster shooter
    Oyster shooter
  • Salted peach and bacon goat cheese salad
    Salted peach and bacon goat cheese salad
  • Seared foie gras with maple mango gilee
    Seared foie gras with maple mango gilee
  • Crispy pork belly with Southern fried mac and cheese
    Crispy pork belly with Southern fried mac and cheese
  • Line caught corvina with savory bread pudding
    Line caught corvina with savory bread pudding
  • Grilled lamb with charred radishes and romeo carrots
    Grilled lamb with charred radishes and romeo carrots
  • Diamondback #6
    Diamondback #6
  • Duo of desserts: apple mango cobbler and chocolate pecan pie
    Duo of desserts: apple mango cobbler and chocolate pecan pie

Silt opened this year in Williamsburg filling in where Le Yaca used to be near the Busch Gardens side of town. and after our first visit we were enchanted. I celebrated my birthday here and we knew we wanted to try their tasting menu, so our anniversary was the next major occasion for us to celebrate. The food is Southern inspired but with lots of local and seasonal ingredients. Along with the tasty food conceived by Executive Chef Nelson Miller they have a great cocktail list courtesy of bar manager Amber. They took great care of us this evening with a delicious tasting menu with wine pairing and I know we will be back!


Oyster Shooter
James River Fog

Salted Peach and Bacon Goat Cheese Salad
2013 Basel Cellars Semillon-Sauvignon Blanc

Seared Foie Gras with Maple Mango Gilee
2011 Ch. Doisy Daene Sauternes

Crispy Pork Belly with Souther Fried Mac and Cheese
2012 Caymus Vineyards Cabernet Sauvignon

Line Caught Corvina with Savory Bread Pudding
2010 Basel Cellars Estate Claret

Grilled Lamb with Charred Radishes and Romeo Carrots
2012 K Vintners Milbrandt Syrah

Duo of Desserts: Apple Mango Cobbler and Chocolate Pecan Pie
Diamondback #6