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The Cookstr Weekly: Christmas Dinner

January 5, 2012

 Welcome to The Cookstr cookstr logoWeekly!

This newsletter is filled with a variety of editorial features and links to Cookstr’s expert recipes by chefs and cookbook authors. You can access an archive of Cookstr newsletters here, and check out more featured recipes on our homepage.

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey. To get you started, here are a selection of recipes on Cookstr by the chefs and cookbooks authors that made them famous.

Cook in good company.

 Christmas Vegetables by Jamie Oliver

No matter how you celebrate, the holiday season should be a time of warmth and sharing, marked by memorable moments and meals with loved ones. These don’t always take the form of a sit-down, five-course meal: the bites worth savoring could be a slab of gingerbread and a mug of hot chocolate after ice-skating; a feta omelette or panettone french toast on Christmas morning; the last handful of candied spiced nuts eaten while wrapping presents. Christmas is celebrated with different foods around the globe, from the Italian Feast of the Seven Fishes on Christmas Eve; to vegetables blanched and bathed in butter in French cuisine; to the impressive roasted meat ubiquitous in almost every culture. Try mixing and matching flavors to suit your guests. These festive Christmas Vegetables by Jamie Oliver are colorful and redolent with herbs, a familiar side dish to pair with any holiday main course. While tradition is important, so too is trying new things, exploring tastes and creating new rituals and customs for yourself and your family. Happy holidays, and as always, happy cooking.

More Christmas Recipes from Cookstr




 Chefs’ Tips & Tricks: Date Cake with Toffee Sauce

“This is my version of the ever-popular sticky toffee pudding, sometimes called sticky date pudding. The sweetness of the dates and toffee is offset by the spices and the coffee, producing a balanced date flavor, especially delicious in the winter months when warm, rich cakes are most comforting.”
– Kate Zuckerman

To toast the accomplished chefs behind household names like Tom Colicchio and Wolfgang Puck, has compiled a special collection of exclusive recipes from Sous Chef Series, presented in collaboration with Williams-Sonoma. These 12 dishes from chefs such as Trevor Kunk of Blue Hill in New York City and Sarah Grueneberg of Spiaggia in Chicago run the gamut from starter to side dish to sweet. Every recipe is designed for easy weeknight cooking so you can tackle dishes from some of the country’s most creative up-and-comers from the comfort of your own home. Enjoy recipes like chicken paella, Chinese-style barbecued ribs and warm vegetable salad with curried almonds. Click here to access the free download on iTunes now!

“There is something about a big rib of beef sitting proudly on its carving board at the table that makes that table, and those around it, so immediately celebratory. The extravagance of it, the ridiculous vastness of it: this is a proper, stand-up-and-cla p feast.

The Port and Stilton Gravy, grapily aromatic and tangy, is the perfect festive foil to the juicy meat. Although its inspiration – the gloriousness of blue cheese melting on top of a steak from an American grill – is not in itself seasonal, port and Stilton are the essen ce of English Christmas. Just the words “port and Stilton” make me hear the crackling of logs in the fire, smell the chestnuts roasting there, see twinkling tree lights and hear descanted carols. Too much? Maybe, but isn’t that the whole point of this time of the year?” – Nigella Lawson


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