This is how I feel right now, trying to get everything done before my family hits the road for a week upstate. So Imma keep the preamble brief and leap right into the plan…
One quick note, which I should’ve had on the shopping list: You’re buying a loaf of crusty bread this weekend, but you won’t need it until Friday. Wrap it tightly in foil and freeze, and it’ll be good as new when you need it.
Sunday
A Double-Batch of Oil-Poached Tomatoes (Vegetarians only)
This won’t take much time or brain power, but since it’s an ingredient in two dinners later in the week you’ll want to have it done ahead of time. Wrap presents while it’s in the oven! Divide into two separate containers, including the poaching oil, and refrigerate.
Optional:
Make tomorrow’s Less-Oil Latkes
Latkes on a weeknight can be tricky, so making them ahead is a good idea. These reheat beautifully, so no worries on that front. Follow the recipe, but in step 4 take them out of the oven before they’re fully golden brown—you want to finish them tomorrow. Cool on paper towels, then transfer to a container and refrigerate.
Monday
Less-Oil Latkes with Applesauce, Sour Cream, and an Arugula-Citrus Salad
If you didn’t already make the latkes, get hopping! If you did, put the baking sheet-cooling rack combo back together and set the oven to 475°. Put the latkes back on the racks and pop em into the oven—it should take 15-20 minutes to heat them through and finish crisping.
While the latkes are in the oven, make a simple salad: Put the arugula into a salad bowl. Using a sharp knife, slice a bit off the top and bottom of the orange, and place one cut side down on a cutting board. Follow the curve of the fruit with your knife, removing the peel and pith in strips. Save those strips and refrigerate them if you’re making the tuna tomorrow—you’ll need them! Once the orange is peeled, cut it into thin slices and add to the bowl. Make a quick dressing with extra-virgin olive oil, the juice of 1 lemon, a drizzle of honey, and salt & pepper.
Serve the latkes with applesauce and sour cream, but make sure to leave some of the sour cream for Friday.
Tuesday
Oil-Poached Tuna with Fennel and Orange OR Ricotta-Tomato Tart
If you’re making the tuna: Pull out that orange rind from yesterday, and use a knife to scrape off the white (you don’t have to be super-obsessive about it, but get as much as you can). As for the blood orange, the instructions don’t specify this but you can see from the picture: It’s prepared the same way as yesterday’s orange, slicing away the peel. Serve with that baguette you bought. Got picky-ish kids? You can serve each element of this separately. You should have about half a pound of tuna leftover—refrigerate it for Thursday.
If you’re making the tart: Heat the oven to 350° and line a rimmed baking sheet with parchment paper. Roll out a sheet of puff pastry to fit, and cover with foil. Bake for 20-25 minutes—you don’t want it all the way baked, but firmed up enough to hold the filling. While it’s baking, mix 1 cup of ricotta, about a tablespoon each of chopped basil and parsley, a teaspoon of lemon zest, plus salt and pepper. Let the pastry cool for a bit, then spread that filling on top, leaving a 1-inch border on all four sides. Take one container of the tomatoes, drain them from the oil, and arrange prettily on top of the cheese—cut each piece in half first if you like. Bake for another 20-25 minutes, until the pastry is golden brown. Let it cool for a bit while you make a very simple salad, just one package of baby greens and a vinaigrette made with some of the poaching oil, sherry vinegar, a bit of Dijon mustard, salt, and pepper.
Wednesday (Merry Christmas!)
Old-Fashioned Ham with Brown Sugar and Mustard Glaze OR Vegetarian Stuffed Acorn Squash
If you’re hamming: That gorgeous ham takes the better part of an afternoon to roast, so plan accordingly. After dinner make sure to set aside a thick slice to use on Friday.
If you’re squashing: Cookie + Kate’s instructions are so thorough, I have nothing to add.
Thursday
Spaghetti with (or without) Tuna, Tomatoes, and Olives
If you’re making the version with tuna: Take Tuesday’s leftovers out of the fridge at least a half-hour before you start cooking the pasta, and use a fork to break it into large flakes. If your kids balk at tuna, etc, mixed with pasta, make sure to hold some spaghetti separately for them.
If you’re using poached tomatoes instead of tuna: Take the second container of tomatoes out of the fridge at least a half-hour before you start cooking the pasta. Remove them from the oil and chop roughly, then use as directed in the recipe—use the poaching oil instead of the recipe’s extra-virgin. If you happen to have any grated Parmesan left from yesterday, pass it at the table.
Make a tossed salad to go with either version, using the second package of baby greens plus chopped scallion, carrot, cucumber, and celery. Throw together a dressing with extra-virgin olive oil (or tomato-poaching oil), your choice of vinegar, a bit of Dijon mustard, salt, and pepper.
Before you go to bed tonight, take the bread from the freezer and leave it on the counter to defrost.
Friday
Lentil Soup with (or without) Ham and Peas
Here’s another recipe that’s so straightforward you don’t even need me. Use the remaining sour cream instead of yogurt. Pop the defrosted bread into a 350° oven for about 15 minutes to bring it back to life—unwrap it if you like a heartier crust. Vegetarians: Leave out the ham, obviously.
And we’re done! You made it through the hardest part of Chrismukkah.
Next up: A less-wacky plan for New Year’s week, coming your way on Thursday. I’m going to assume that you’re still feeding your family as usual on New Year’s Eve, even if you’re going out later.
Merry-Happy Chrismukkah to all, and to all a good night!
Debbie