Sunday, January 8, 2012
Christmas Eve Dinner
Christmas was wonderful. We were spoiled with delicious food, thoughtful gifts, and most importantly - time with our loved ones.
Mark has taken every chance to make the incredibly simple and ridiculously rich recipes from Fergus Henderson's The Whole Beast. For Christmas Eve it was suppose to be Rabbit and Garlic. But apparently Rabbit fly's off the shelves faster than Tickle Me Elmo's on December 23rd. So we "settled" for beef shanks.
The recipe calls for 60 to 80 cloves of garlic. Nope, not a typo. My favorite part of the recipe is the last part: "Serve hot straight from the pot, encouraging your fellow diners to suck the flesh from the unpeeled garlic cloves, which will now be sweet and delicious. For the juices you will need both bread and napkins."