December Delight

Wednesday, December 16th was the evening of our December Delight! It was a Christmas miracle we were able to find a night in December all six of us could get together! We dined at Miss Jodi's and as you can see, her table was decorated with a beautiful holiday flair! We started out with Sausage Cups from Andrea - more like a sausage wanton - delish! Then Lynley treated us with a salad. We enjoyed Kneaders bread from Raquel, Mustard-Roasted Potatoes (Barefoot Contessa at Home) by Bridget and our delicious main course, Prime Rib with Fresh Herb Rub by Jodi. We finished off the night with a Mint Chocolate Cake from Lara. As always, everything was just perfect and we enjoyed our night together catching up as friends. Next gourmet night was scheduled for Friday, January 8, 2010 at Lynley's.

Classic Lynley

Miss Raquel's power went out unexpectedly, so she was unable to make her rolls. Instead she favored us with a fresh loaf of 12-grain from Kneaders! No one complained!

Prime Rib with Fresh Herb Rub

1 TBS chopped garlic
2 TBS chopped fresh basil
2 TBS chopped fresh oregano
2 TBS chopped fresh parsley
2 TBS chopped fresh rosemary
4 TBS olive oil
1 1/2 TBS Lawry's seasoning salt
1 TBS black pepper

Combine garlic, basil, oregano, parsley, and rosemary into a food processor or blender, then add olive oil. Lawry's seasoning salt and pepper. Blend until smooth. Rub over the entire Prime Rib, wrap and keep refrigerated overnight. Preheat oven to 450 degrees. Bake for 1/2 hour then turn the oven down to 325 degrees. Roast for 15 minutes per pound.

Mustard-Roasted Potatoes
1 1/2 pounds small red potatoes
1 yellow onions
3 TBS good olive oil
2 TBS whole-grain mustard
kosher salt
1 tsp freshly ground black pepper
1/4 cup chopped flat-leaf parsley
Pre-heat oven to 425 degrees. Cut the potatoes in halves or quarters, depending on their size, and place them n a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/3 inch-thick slices to make half-rounds. toss the onions nad potatoes together on the sheet pan. Add the olive oil, mustard, 2 tsp salt, and the pepper and toss them together (I brushed on). Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly. Serve hot sprinkled wiht the chopped parsley and a little extra salt.

One of the cool things about visiting Miss Jodi's at Christmas
are seeing her beautiful nativities from all over the world!
Nativity from Madagascar

Nativity from Peru

Nativity from Taiwan