Thank You JESUS!
Everyone should have a daughter like this. Our girl Annie, seen here at age 11, went to culinary school between college and grad school and for a while worked nights and weekends for a famous Boston chef and restaurateur. (Her 'real job is in project management.) Then, after a few years something wonderful happened: She decided that really she'd rather just cook for US her family and ever since our holidays have been pure bliss. An email from her just now says it all:"Hi guys," it begins. "Here’s what I’m cooking for us all on Christmas Eve:
- Bay Scallops with Celery Root Puree & Bacon Vinaigrette
- Mussels with Pernod Breadcrumbs
- Salmon Parcels with Caviar
- Mini Salt Cod Cakes With Niçoise Slivers
- Oysters & Pearls
- Halibut with Parsnip Puree & Spinach
- Salmon with Orange Beurre Blanc & Wild Rice
"And then on Christmas Day:
- Tomato Tart Tatins
- Roasted Pumpkin & Brioche with Comte Fondue
- White Anchovies with White Bean Puree & Bacon Vinaigrette
- Roasted Turkey Breast
- Slow-Roasted Beef Tenderloin"
She has the rest of us jokers filling in the gaps if there even are any gaps. My asssignment : the salad.
I'm thrilled in short.. But uh, does anyone know what ‘confit’ means? And what ARE tart tatins anyway? Celery root, its own vegetable completely separate from celery. is like heaven when prepared by Annie with a bit of butter, French Chef- style. I'll be happy to just eat a bit of that and feed my share of the flaky buttery warm home-made croissants to this little guy and his brother. Hurry Christmas!
(AND she's everyone's favorite auntie.)
