los angeles guest suites

 

pom couscous

pom steak

oftt

Christmas Goose - Nora Ephron

Print Email

Goose is so easy to make, I don't know why more people don't make it especially at Christmas, when it makes you feel so totally gentile. But, here's one caveat: a huge goose feeds a surprisingly small number of people.  You know how you occasionally meet a fat person who says, I'm not really fat but my bones are big? Well that person is lying, but if they were a goose they wouldn't be.

The stuffing is divine. —Nora Ephron

Stuffing:

1 goose gizzard
1 goose liver
1 goose heart
3 tb butter
2 cups chopped celery
2 ½ cups onions
1 clove garlic chopped
1 cup white wine
1 tb sage
¼ tsp thyme
1 bay leaf
1 cup chopped parsley
1 12-oz package pitted prunes, chopped
6 cups apples in thin wedges
2 cups bread crumbs
2 egg yolks

Put gizzard, liver & heart into Cuisinart and blend.  Heat butter and add celery and onions.  Cook til wilted and add pureed liver mixture.  Stir and add garlic, wine, sage, thyme, bay leaf, and parsley.  Cook 5 minutes.  Add remaining ingredients and blend well with hands.  Cool

Goose

2 geese (they tend to weigh 8-10 lbs and one goose serves 3 people)
1 cup chopped onion
1 cup chopped celery
¾ cup chopped carrots
1 clove garlic
1 bay leaf
1 cup water

Preheat oven to 400° F.
Stuff geese and sprinkle with salt and pepper.
Bake one hour, basting with the hot fat that comes off the goose.
Pour off fat and scatter into pan all ingredients except for water, plus neck and cook for another half hour or (15-17 minutes per lb).  Remove to platter.  Add water to pan, stirring to dissolve particles on bottom and around sides.  Strain and serve -- along with currant jelly.

Recipe Adapted from Craig Claiborne

Restaurant News

The Other Secret in Napa is Food
Northern California
by Laraine Newman

laraine newman cameoI recently performed Celebrity Autobiography at the Wells Fargo Center For The Arts in Santa Rosa. I didn’t know where Santa Rosa was nor did I realize that the Welles Fargo Center was a hip...

Read more...
Payards's
New York
by Sara Mohazzebi

painchocolat.jpgMy father has a way of making everything unforgettable.  He’s loud, temperamental, incredibly passionate, and a romantic to the core.  So it seemed completely natural to me when he took me to...

Read more...
One Night in Portsmouth
New England
by Lisa Dinsmore

img 2580On our recent summer "vacation" to the East Coast, we had one day to ourselves. Blissfully alone, with only each other to have to worry about and please. Instead of the unending stream of family...

Read more...
Oysters and Pearls
Northern California
by Bruce Cormicle

41-french-laundry.jpg I went to the French Laundry restaurant located in the Napa region (specifically, Yountville, California) in 1996 and haven’t been able to get a reservation since – at least until a week ago.  Of...

Read more...