Every family has their traditions, and in the past few years, I've cooked a formal dinner on Christmas Eve and then a full-on Thanksgiving-style food bonanza on Christmas Day.
This year for Christmas Eve, I chose a slow-cooked pork shoulder from Food & Wineas the main course; a Barefoot Contessa recipe for a mixed green salad with goat cheese wrapped in phyllo dough; another Barefoot Contessa recipe for Savory Elephant Ears as an appetizer; and a potato gratin with roasted garlic and manchego from Food & Wine as a side. I know what you're thinking--this is a lot of food. But, as a said in a previous post, there is a reason I started 2010 8 pounds heavier.
Needless to say, I had my work cut out for me. So I recruited a sous chef, my sister, and we were off.
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