eG Foodblog: Chris Amirault (2010) - Holidays in Rhode Island

[Yajna Patni]

I made regents punch for Christmas! it was the hit of the meal. I work at an ice cream store in Cambridge, (Toscaninis) and i pulled out all the pints of ice cream i had hiding in my fridge, and it was found that a scoop of pineapple basil sorbet scooped into a cup of the punch was very very good.

I used cheap awful fizzy white stuff, and it was still delicious.

[David Ross]

I love that shot of the bubbly in the snow. I did the same thing last night! Chilled beautifully.

[weinoo]

You make eggs that don't peel without tearing the egg whites to shreds.

Something I just read somewhere (I know, great help - maybe CI?) suggested to crack the egg shell all over before running under cold water and then to peel as soon as the eggs are cool enough to handle. Which if they're not cool enough to handle, I wonder how to crack the egg shell? But the important fact was that as the eggs get too cool, the shell starts sticking again. Does that make any sense?

[Chris Amirault]

I think it's time for a full-on hard boiled egg topic: times, temps, SV possibilities, peeling, you name it.

More party pix in a sec.

[Chris Amirault]

Some party prep pix.

Corn tortilla masa:

Flour tortillas ready to be rolled out:

Peeled cherry tomatoes and olives with rosemary garlic oil:

Milk and dark chocolate pretzels (courtesy of my MIL):

Melamine punch cups ready for Regent's punch:

Salmon cooling:

Turned out really well, with a short (6h) cure using the spice mixture from the new CIA Art of Charcuterie book, then smoked with apple:

Ras al hanout nuts:

Corn tortillas:

Flour tortillas:

Tables ready for guests:

[Chris Amirault]

We rolled out of bed this morning, made our coffees and teas, and set to a quiet family breakfast using up a few things from last night.

Smoked Michoacán mushroom salsa (from The Hidden Cuisines of Mexico, a book I got for free in a cookbook club and have found very interesting):

Pickled onions:

Rancho Gordo Midnight and Good Mother Stallard beans:

Bell peppers and red onion in small dice:

Condiments:

The last of the tortillas, thanks to a few balls of dough we hoarded last night:

Scrambled eggs with monterey jack cheese:

My finished breakfast burrito:

[gfweb]

On that first walk through the house, when I saw this built-in shelving, I thought... well, you'll see:

No bourbon?!

[Chris Amirault]

And, with that, I'll bring this foodblog to a close. I'll be around today to answer questions about recipes, etc. -- we'll keep the topic open through tonight -- and we can continue any of these discussions elsewhere in eG Forums. Thanks for going along for the ride, and see you in the new year!

[Chris Amirault]

No bourbon?!

There's Four Roses Small Batch lurking back there, and I just ran out of Bulleit.

[andiesenji]

Absolutely wonderful blog, Chris. Your descriptions and photos are worthy of an award.

I'd give you the Grand prize for stimulating the senses of anyone interested in holiday food and drink.

[Darienne]

Absolutely wonderful blog, Chris. Your descriptions and photos are worthy of an award.

I'd give you the Grand prize for stimulating the senses of anyone interested in holiday food and drink.

Ditto from me. But inquiring minds want to know if you ever sleep?

[FauxPas]

I adore your house. Your study looks like the perfect place to sit and read during the day with those lovely big low windows. Your dining room has wonderful features also - that built-in bar is amazing and is that last picture in post #380 also a part of your dining room?

Your furnishing and entertaining styles are so well suited to the house.

Thank you so much for showing us your home and your various cooking/eating experiences. I also was fascinated with the cocktails.

I can't help but wonder what your home's landscaping is like, and if you will be doing much gardening there in the summer, also. Not that you'd have much time for it....

[Shelby]

Thank you, Chris! I bet you're pooped today! Will you make it until midnight?

[nickrey]

Many thanks Chris. It was lots of fun watching over your shoulder for the past week.

All this and the new sous vide index ... I stand in awe.

Ps. What was that white stuff you put the champagne in? It's going to be 40 degrees here today (Celsius).

[patti]

Merci. Merci beaucoup!!!! Wonderful blog, even from the peanut gallery.

[ambra]

Thanks Chris, Very entertaining blog.

[tim e]

Thanks for this. I really enjoyed it!

[e_monster]

Have you tried Intellegentsia Black Cat for your espresso?

No. Should I?

Yes. If you order it mail order from them, you will be guaranteed that it is fresh. I roast my own coffee (which if you haven't tried -- I recommend -- you will be amazed at how much better home roasted beans are than most of what one buys) and occasionally buy some already-roasted coffee. Intelligentsia Black Cat is one of the few roasts that I have had in the last few years that impresses me. I must admit that I also find Illy's whole bean coffee quite good -- which surprises me.

Fyi, I am still roasting with hot air popcorn poppers since it is so easy and the results so good that I haven't been tempted to get anything fancier.

--E

[scubadoo97]

No bourbon?!

There's Four Roses Small Batch lurking back there, and I just ran out of Bulleit.

And some very nice Handy Rye from the Antique Collection.

Excellent blog Chris. I loved reading it and the pictures of your food, home and town were appreciated.

[Pierogi]

Fabulous send-off to 2010, Chris. Many many thanks to you and your family for allowing us all along for the holiday ride. Happy New Year !

[KatieLoeb]

Thanks for sharing Chris! Love your bar! That's an enviable set up if ever I've seen one. I have built in shelves too but they somehow don't seem as organized as yours. Perhaps I'll take your set up as inspiration...

Happy New Year!

[Merridith]

Thank you a million times thank you. I enjoyed every post and I appreciate the time you took to do this for us. I would love to know about the raw al hanout nuts. Happy new year!!!

[Fat Guy]

Chris, thank you for this tremendously informative and engaging eG Foodblog.

[C. sapidus]

Well done, Chris! You can foodblog any time, as far as I am concerned. How’s next week look for you?

[Genkinaonna]

Thanks Chris! I really enjoyed following along with your culinary adventures! Any time you're out Portland way you're welcome at our house for dinner!