tammiest - The Passionfruit Fashionista: January 2014

I love Christmas. Oh, I know you may have surmised by now that I love many things, especially holidays and special occasions (there's just so much beauty and happiness), but Christmas is special for me. I like to think I'm not particularly materialistic, so it's not the presents that excite me so much as the overall air of the season. I love the tinkling, happy music; the twinkling, beautiful lights; the way everyone (barring any Scrooges) suddenly has smiles and good cheer to spare; the spirit of charity that seems to be everywhere (although, seriously, that should be a year-round thing); and the sparkle in someone's eyes as they unwrap that perfect gift you've gotten them. Even if you're not religious (though I am), Christmas has come to be almost a neutral holiday in many senses, a holiday for friends and family to gather and exchange presents and eat deliciously iced sugar and gingerbread cookies.

This year, both Christmas and New Year's fell on Wednesdays, meaning that I only got one day off from work for each. I managed to go home to my family the weekend in between the two holidays, but a number of my friends and colleagues weren't so lucky. They were just... well, stuck.

So, for Christmas this year, my friend and I took in these so-called "Christmas orphans" for a night of veritable feasting and general merriment.

"Fancy Schmancy Pants" Pomegranate and Pear Champagne Salad
a recipe inspired by Guy Fieri

I dare you to find a salad more festive than this. I had the idea that pomegranate salad would be great for the winter holidays, and the icing on this cake (and yes, I am aware of the irony in using this idiom in describing a salad) is its usage of champagne vinegar. I was just as surprised as you are to discover that Guy Fieri created this dish. Not that I dislike him—I'm actually addicted to Diners, Drive-ins, and Dives—but it's just, well, so light and elegant.

I didn't follow the recipe exactly, in part due to personal preference and in part due to ingredient constraints. I actually couldn't find champagne vinegar—but the store did carry pomegranate champagne vinegar, which was even better. I also purposely used some sort of fruit cheese (raspberry brie, I think) because I dislike Gorgonzola. *runs away* It has a very distinct, overpowering flavor that might give the salad extra pop.

Salad - Ingredients
8 cups baby spinach or romaine lettuce
1 ripe pear, cut in half
1/3 cup pomegranate seeds
2 ounces Gorgonzola or fruit-based cheese
Fresh cracked pepper
1 tablespoon honey

Champagne Vinaigrette - Ingredients
1/4 cup [pomegranate] champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil

Directions
1. For the Vinaigrette: In a small bowl or glass jar, add all the ingredients for the vinaigrette except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.
2. In a decorate bowl or platter, add the spinach or romaine. Cut the pear into fans and then slice again on the diagonal, add the greens and pomegranate seeds, crumble the Gorgonzola (or other cheese) onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.

"Back to Basics" Brussels Sprouts
an original recipe by tammiest (the Passionfruit Fashionista)

Have you ever noticed that there's a very short list of truly classic American sides? They tend to accompany every major family meal, holiday or otherwise. I made three classic holiday sides for my holiday dinner, but they're perfect for any night of the week.

I've previously mentioned how much I love brussels sprouts, despite its being one of the top ten foods reviled by children. I never had them as a child, though, being the child of Asian immigrants, and it's unclear why I ever thought I should purchase them at that farmers' market one fateful day two years ago, but I'm so happy I made the leap. They're just so deliciously nutty, and they pick up flavor so well.

Ingredients
1 lb. brussels sprouts
2 tablespoons butter, unsalted or 2 tablespoons EVOO
sea salt
Freshly cracked black pepper

Directions
1. Wash brussels sprouts thoroughly and cut off the brown ends of the brussels sprouts. In a large stockpot, blanch the brussels sprouts in salted, boiling water until bright green and just tender, about 5 minutes. Remove the brussels sprouts from the water and set aside to cool.
2. Add 2 tablespoons unsalted butter or EVOO to a medium skillet and add blanched brussels sprouts. Cook in the skillet until softened and browned, stirring occasionally, about 6-10 minutes. Season with sea salt and freshly cracked black pepper to taste.

"Back to Brown [Sugar]" Glazed Carrots
a recipe by Tyler Florence

The second of my classic holiday sides, the glazed carrot recipe I used is Tyler Florence's. Super simple flavor profile, just brown sugar and chicken stock to enhance the carrots' natural sweetness.

Ingredients
1 pound carrots, peeled and cut in wedges (or baby carrots, for simplicity's sake)
1 cup low-sodium chicken broth
3 tablespoons unsalted butter, divided
1 tablespoon brown sugar

Directions
Combine the carrots, chicken broth, and 1 tablespoon of butter. Simmer, covered, over medium heat until the carrots are tender and the liquid is cooked down. Add the remaining butter and brown sugar. Rotate the pan around to coat the carrots with the syrup.

"These Mashed Potatoes Are So Creamy" Mashed Potatoes
a recipe inspired by Tyler Florence

That's a line from While You Were Sleeping, which is probably my most favorite movie ever, and points to you if you recognized it.

The third classic side is, of course, mashed potatoes. There are a number of ways to do it-- with or without garlic, with milk, half-and-half, sour cream, heavy cream, the list goes on. I modified ever-so-slightly a recipe from Tyler Florence.

Ingredients
2 lbs. golden creamer potatoes, peeled and cut into quarters
2 lbs. red-skinned new potatoes, peeled and cut into quarters
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup heavy cream
1 cup whole milk
3 tablespoons unsalted butter
2 tablespoons chopped chives

Directions
1. Put the potatoes into a large pot, add the bay leaves, 2 tablespoons of salt, and cover with cold water.
2. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaves.

3. While the potatoes are cooking, heat the cream, milk, and butter in a small saucepan.
4. Put the potatoes into a bowl and smash. (I like to leave a few larger chunks of potato, barely broken down, for texture.) Add the hot cream slowly, in parts, and season with salt and pepper. Mix together with a spoon and add the chives.