Comments on: Peace & Pleasure: A Holiday Menu to End Tryptophan Overload http://leitesculinaria.com/10257/writings-new-holiday-menu-ends-tryptophan-overload.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Tue, 22 May 2012 06:00:51 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Ling Teo http://leitesculinaria.com/10257/writings-new-holiday-menu-ends-tryptophan-overload.html#comment-2434 Ling Teo Sat, 28 Nov 2009 08:00:32 +0000 http://leitesculinaria.com/wordpress/?p=10257#comment-2434 Still on the roast bird theme, but have you tried roast goose, Deb? It's really quite something. And I think David has a <a href="http://leitesculinaria.com/10021/writings-goose-of-christmas-past.html" rel="nofollow">really funny piece on roasting goose</a> on this site. A plus point is all the beautiful fat that renders out and you can keep—it makes the most gorgeous roast potatoes. There was one year when my mum was tired of dealing with a large piece of meat and roasted a pile of quail after marinating them—got everyone busy picking and gnawing at them. (It was only family, so it was OK!) Or here's a completely different thought: if you can handle the spice, how about coating a leg of lamb in an Indian or Middle Eastern spice mix, wrapping it loosely in foil and roasting it? You could then partner it with appropriate sides like a savoury rice pilaf, a crisp and colourful salad, a yoghurt-y vegetable dish, spicy potatoes etc... Still on the roast bird theme, but have you tried roast goose, Deb? It’s really quite something. And I think David has a really funny piece on roasting goose on this site. A plus point is all the beautiful fat that renders out and you can keep—it makes the most gorgeous roast potatoes. There was one year when my mum was tired of dealing with a large piece of meat and roasted a pile of quail after marinating them—got everyone busy picking and gnawing at them. (It was only family, so it was OK!)

Or here’s a completely different thought: if you can handle the spice, how about coating a leg of lamb in an Indian or Middle Eastern spice mix, wrapping it loosely in foil and roasting it? You could then partner it with appropriate sides like a savoury rice pilaf, a crisp and colourful salad, a yoghurt-y vegetable dish, spicy potatoes etc…

]]> By: David Leite http://leitesculinaria.com/10257/writings-new-holiday-menu-ends-tryptophan-overload.html#comment-2397 David Leite Fri, 27 Nov 2009 17:10:48 +0000 http://leitesculinaria.com/wordpress/?p=10257#comment-2397 Deb, a lot of Portuguese cooks serve a salt cod dinner. I know, I know not everyone's favorite, but in a fragrant broth with lots of vegetables and cabbage, it's delicious. We serve <em>sonhos</em> (small fried balls of dough with dipping dauces) as dessert, along with a bunch of other dishes. But I'd like to open this to readers: what's an interesting and different holiday dinner suggestion for Deb? Deb, a lot of Portuguese cooks serve a salt cod dinner. I know, I know not everyone’s favorite, but in a fragrant broth with lots of vegetables and cabbage, it’s delicious. We serve sonhos (small fried balls of dough with dipping dauces) as dessert, along with a bunch of other dishes. But I’d like to open this to readers: what’s an interesting and different holiday dinner suggestion for Deb?

]]> By: Deb Schneider http://leitesculinaria.com/10257/writings-new-holiday-menu-ends-tryptophan-overload.html#comment-2395 Deb Schneider Fri, 27 Nov 2009 16:55:54 +0000 http://leitesculinaria.com/wordpress/?p=10257#comment-2395 Great ideas, especially the stuffing swapper :) I too, am tired of "traditional" holiday fair. Every year we try to do something original for the Christmas meal. We've done duck, tamales, cassoulet, an hors d'oeuvre banquet, and sushi. This year, I'm tapped out on ideas. I've considered paella and choucroute garni but am a little intimidated by both (mostly due to the expense...would have to order many of the ingredients online as there is no such thing as a local butcher or fishmonger in our rural area). Any ideas for a feast that is unusual and special? Great ideas, especially the stuffing swapper :) I too, am tired of “traditional” holiday fair. Every year we try to do something original for the Christmas meal. We’ve done duck, tamales, cassoulet, an hors d’oeuvre banquet, and sushi. This year, I’m tapped out on ideas. I’ve considered paella and choucroute garni but am a little intimidated by both (mostly due to the expense…would have to order many of the ingredients online as there is no such thing as a local butcher or fishmonger in our rural area). Any ideas for a feast that is unusual and special?

]]> By: lisa keys http://leitesculinaria.com/10257/writings-new-holiday-menu-ends-tryptophan-overload.html#comment-2342 lisa keys Wed, 25 Nov 2009 12:36:32 +0000 http://leitesculinaria.com/wordpress/?p=10257#comment-2342 This menu looks fantastic. Thanks for helpong me out this holiday season. This menu looks fantastic. Thanks for helpong me out this holiday season.

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