So this is Christmas. And what have you done?
By Terrie Ortwein
Wow. Only a few days and Christmas is here. What have you done? Are you ready? So many things to do and so little time. Decorations, gift buying, gift wrapping, holiday parties, extra working hours for all those peeps in the retail world, getting ready for family gatherings and visits, oh my!
How to squeeze it all in? My best advice, just keep it simple.
So this is Christmas and what have you done
Another year over, a new one just begun
And so this is Christmas, I hope you have fun
The near and the dear ones, the old and the young
-- John Lennon & Yoko Ono
Merry Christmas to All and Happy New Year!!
Rub whole beef tenderloin with olive oil; season generously with salt and pepper. Sear on all sides over direct heat on gas or charcoal grill or in a large hot skillet until caramelized, about 5 minutes per side. Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 degrees for medium-rare, 20 to 30 minutes. Alternatively, beef can be finished in the oven at 350 degrees.
2 cloves garlic, smashed
3 Tbsp. unsalted butter
3 lbs. Waxy potatoes (Yukon gold), peeled
3 cups half and half
½ cup creme fraiche or sour cream
2 Tbsp. flour (OK to omit if desired to be gluten free or substitute other thickening agent such as
corn starch or arrow oot)
2 tsp. Chopped fresh thyme
⅛ - ¼ tsp. Ground nutmeg, optional
Fresh ground pepper
¼ cup chopped chives or green onion tops
Preheat oven to 350 degrees. Rub the garlic all over the inside of a 3 quart baking dish, then mince it. Grease the dish with about ½ Tbsp. butter.
Slice the potatoes about ⅛ inch thick and set aside
Combine in a large saucepan, the minced garlic, the remaining 2-½ Tbsp. butter, the half and half, creme fraiche or sour cream, flour, thyme, nutmeg, 2-½ tsp. Salt, and pepper to taste. Bring to a boil over medium high heat and cook, stirring, until the mixture thickens slightly, 1-2 minutes. Stir in the chives and potatoes, and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork tender, about 1 hour. Let cool 10 minutes before serving.