More Restaurants Open on Christmas Day

Bill Benner over at the ICVA (on his blog Indy Insights) has the complete downloadable list of restaurants they know so far open Christmas Eve and New Year's Eve. So far, the list of restaurants open on Christmas Day isn't too pretty -- but there are some good eats in there! Lots of you are searching for updated info. Here's what we have so far:

Shanghai Lil: This popular upscale Asian eatery on the Northside will be open from what I've heard. Call or check the website for reservations. (They may only be open in the evening -- we have our reservation and will see you there!)

Capital Grille: Capital Grille, the steakhouse at the Conrad, had a stunning Thanksgiving menu and I suspect they'll do equally well for Christmas. Opentable.com shows them as available and accepting reservations on 12/25. No word on a special menu. (The ICVA says they're open from 6:30 a.m. to 10:30 p.m.)

One South/Eagle's Nest at the Hyatt: Opentable also lists the Hyatt restaurants as open for Christmas Day. Hotel restaurants can be reliable in a pinch especially for out-of-towners. Try One South early in the day and the Eagle's Nest for dinner.

India Garden: Both locations of this eatery are open from 5-10 p.m. for dinner. Mmm. Christmas Chicken Tikka Masala.

Look for a few New Year's recommendations later this week.

Gifts for your Favorite Foodie

Everyone has their Christmas gift recommendations up and many of you are still looking for last minute gift ideas. In the confusing consumer nightmare of today's food world, there are more ridiculous gifts out there than useful ones out there. Lots of blogs are recommending the myriad small appliances this year, but I, for one, don't have the space for more gadgets that require counterspace and an outlet. (Why get an electric panini press when a ridged grill pan is a much more useful item. A press can easily be fashioned from a weighted board and some grill pans even come with them.) Additionally, most cooks already have the wacky appliances they actually want. (I'm a little in love with my spice grinder which I bought for myself after I got tired of the old school mortar and pestle.) Either way, we here over at the Feed Me/Drink Me test kitchens have decided to sort through the dreck and make a few useful recommendations.

A bundle of silicon: In the past, I've touted those brilliant silicone hot pads, but now, I'll say it: I'm addicted. I don't know how I ever lived without silicon spatulas and turners before. Perfect for holiday cookie and cake batters. Give bright colors in a bundle tied in a bow. Perfect for stockings. (Widely available at gourmet shops and cooking stores. Opt to pay $1-2 more per piece since some of the inexpensive stuff melts with high heat.)

Chocolate Pot: If you've ever been to France, then you know the joy of real hot chocolate for breakfast in the morning. Even better, you know the importance of a chocolate pot -- a perfect shape and with a unique side handle to better mix and pour the perfect cup. (Sur La Table has one in the catalog that comes with its own frother.) Pair with fresh peppermint marshmallows although the ones from Trader Joe's are harshly strong. (They are the Altoids of peppermint marshmallows.)

Raclette Grill: if fondue was the trend the wouldn't die, raclette is its slightly older, slightly cooler brother. These grills (OK, it's a freestanding appliance) are perfect for the Alpine style table grilling of tidbits in gooey raclette cheese. This one includes dishes, spatulas, and dish holders for 8 people.

Steak Knives: Does your favorite host or hostess have steak knives? Now, before you answer this, think about it; steak knives are not part of a standard flatware set. And I'm not talking about small, wimpy, delicate things. I'm talking about big, hefty, steak-house style serrated knives for digging into serious pork chops or ribeyes. Most major knife companies including Henckle and Wustoff make sets for home at a variety of price ranges. Choosing quality over quantity will still give you some options (from Target to Sur La Table). Better yet, call your favorite steakhouse and they can set you up with our own set. (Mine are from Morton's and I'm a little bit in love.) They typically come in sets of four or six so you might have to buy two. Perfect for the grilling fan.

Wustoff Offset Deli Knife: A big shout out to chef Roger Hawkins who turned me on to this offset knife *years* ago. (If it wasn't you, Roger, then take the credit anyway and pass it on!) The unique "z" shape and serrated blade make it perfect for slicing bread and other hard to handle, tall, unwieldy foods. Once you go offset, you'll never go back!

Tea is Hot This Year! Whether it's a kettle, a glass pot, loose leaves, or even those cool tea blossoms (from the fabulous Teaposy that expand like a bloom in the pot, tea is an in gift this year. It's also an easy way to select everything from Japanese green varieties to European fruit teas for a fun gift basket for a hostess. Don't forget tea balls or infusers and even newfangled clear, insulated cups.

The Elements of Cooking: I'm a pretty big fan of all things Ruhlman, and while I think this odd little book is useful, it's certainly not the definitive reference volume. The foodie in your life most likely already has the Oxford Companion to Food and books by Harold McGee, so get them this book and show you know a little about food writers and the latest thing. The Elements of Cooking will still be one they'll decide is a must have if for the author alone. Ruhlman gives basic explanations for culinary terms and concepts along with a good overall primer on basic techniques and food chemistry. (It's a very approachable book for foodies and food fans who aren't huge cooks, too.)

Giving the Gift of Food!

I don't know about your family, but at the holidays, mine spends a lot of time sending each other food. At Christmas nothing says "Happy Holidays" like a case of grapefruit or a tin of those glazed apricots from Nieman Marcus. While there are lots of delicious options locally, if your family is spread across the United States, you'll need a specialist. Everyone has their favorites, but here are a few recommended standbys with links. A few tips:

*Order by phone or online but have names and addresses ready.

*Look for specials online. Often websites feature additional gifts/specials and bigger discounts.

*By the month clubs are great -- look for fruit, baked goods, meat, flowers, plants, and more.

*Don't forget to check your dates -- most catalogs and sites are pretty clear about the deadline cutoff for delivery.

Play your cards right and all your shopping is done pretty quickly!

Harry and David: These venerable purveyors of holiday fruits, nuts, cookies and cheese are responsible for at least one Tower of Treats at my house every year. Their packages are great snacking for families with lots of people to please. But for foodies, pick and choose some signature items such as the Pepper and Onion Relish (wonderful mixed with cream cheese for a party) and the Cheesecake Petit Fours (which look to only be available in a package.)

LL Bean: Sure, it's not food, but some years, when I'm feeling particularly Christmas-y, I'll send fresh evergreen wreaths to friends and family. Most years, LL Bean has the best wreath for the money (and sometimes free shipping). I like the 24-inch fresh Maine Balsam wreath which comes with a bow and is suitable for indoor or outdoor hanging. (Some years, they've come with a complimentary wreath hanger in the package.) $29.75. Check the website for deadlines and shipping.

Hale Groves: For most of my life, Christmases have featured cases of oranges and grapefruit from Hale. Even when I wasn't at home during the season, my mother shipped me a case of oranges. That's a lot of oranges but they made for great eating, cooking, and even juicing. A case of Florida naval oranges, grapefruit or tangerines will only set you back about $25 dollars. Great for people who live in snow!

Omaha Steaks: Ahhh, the blessed Omaha Steaks. As one recipient once told me, nothing says "Thanks" (or "I love you" or "Merry Christmas") like the gift of raw meat. While Omaha has a reputation for being pricey, they also run more web specials and give more free gifts than any company I know. Buy for someone else and get the bonus for yourself! The steaks are shipped in an elaborate container keeping them fresh until they arrive. My favorites? The filets. And the strip steaks. Oh, and the prime rib. Oh, just try them all. (And budget about $100 a person.)

Wolferman's: At first glance, Wolferman's seems to be just another gourmet mail order catalog company until...well, until you actually try their English muffins, scones, and crumpets. They're really good! I know it seems weird to send breakfast in the mail, but pair some of their premium jams and curds (and throw in a batch of those cinnamon rolls), and voila!, you just made Christmas morning breakfast! A real treat for big family get togethers.

Zingerman's: Want something for Hanukah? Zingerman's is your answer. This company with the quirky newsprint style catalog is perfect for shipping cured meats, specialty items (like their Italian figs), and easy noshes for the holidays. Their gingerbread is fantastic, and I'm tempted to order their Chanukah box myself for the rugulah alone. Updated: Most of their items are not certified Kosher. Check the descriptions as they note if they are.

Using Leftovers: The Day After

Post holiday lethargy stetting in? Feel a need for a good workout today? Don't worry, you are not alone! The good news is our Colts won last night. The bad news is that I'm sure I gained five pounds in the last week. I'll be in the gym. In the meantime, here are a few tidbits for you to enjoy today! (And no, shopping is *not* an effective workout. Taking a nap, however, is.)

Recipes for Leftovers: For some reason, a lot of people I know scaled down this Thanksgiving. With smaller birds, just favorite sides, and one dessert instead of three, joy was in the quality and favorites instead of abundance of an overdone Thanksgiving. If you were one of these downscalers, you might not have an many leftovers as years past. Or maybe not just endless turkey for sandwiches. If you do have leftovers galore and are already sick of reheating for every meal, try a few of these creative uses for extra turkey, cranberry sauce, and green bean casserole. (I came home with a perfectly filled container of turkey, stuffing, and gravy. My favorite leftovers!)

** Turkey Sandwiches Galore: Looking for turkey sandwich ideas? A good friend said she's most looking forward to turkey Manhattans, open faced complete with mashed potatoes and gravy. Turkey clubs and basic cranberry (and cream cheese) options are always my favorites. Here are a few more from Slashfood.

** Cranberry Meatballs: Here's one I may try myself and I don't even have any leftover cranberry sauce. Perfect for serving with toothpicks for a party or over savoury egg noodles. Recipe also via Slashfood.

** Turkey Chilaquiles: Inspired by a wonderful casserole put together by a foodie friend, it occurred to me that chilaquiles would be a perfect use for leftover turkey. And, in fact, Rick Bayless himself notes it in this recipe from Food and Wine. You may have to improvise a bit, but turkey should work perfectly. Try a green tomatillo sauce instead of the salsa. Then invite me over for dinner, please.

** Potato Cakes: Ever wonder what to do with leftover mashed potatoes? There are a couple of options but my favorite involves a frying pan and hot oil (no surprise there, really.) For first day leftover mashed potatoes, I tend to go the cheese, bacon, sour cream re-hash route. Then, put leftover potatoes into a loaf pan and refrigerate. The next day, heat oil, slice the potatoes into 1 inch thick slabs, and fry. Mmmm. Leftover potato cakey goodness.

** Leftover Stuffing: There is never any leftover stuffing at my house.

Quiz Answer: Sous-vide cooking is the process of vacuum sealing food in plastic, then cooking it in a water bath. How is this different than, say, dropping a pouch of frozen vegetables into boiling water? Well, it's a little more subtle and considerably more difficult but the idea is the same. Chefs who use this technique carefully seal portions into vacuum sealed packages. They carefully regulate the water bath sometimes at a very low temperature which can be very hard to do. Hard core molecular gastronomists rely on special equipment with delicate temperature controls called thermal immersion circulators. But, as we saw with Hung on Top Chef, if you know what you're doing, you can have great success with boiling water and a good thermometer. (Hung often used this technique to yield perfectly cooked chicken and duck.) More from Harold McGee. Hey! 75% of you got it right!

Q: Thanksgiving Help!

You guys have Thanksgiving dinner under control, right? Sure! You're pulling out your brined birds, preparing your chestnut and sausage stuffing, cooking giblets, French cutting your fresh green beans, and hand-making your pie crusts this very minute. But, just in case you're having a last minute crisis, say you can't find the recipe for creme fraiche or your pie filling didn't set up, don't despair. Help is here!

** Butterball has moved lightyears beyond their old school (but still incredibly useful) 800 help line. Check out their website for first timers tips, their turkey podcast, and access to the Turkey Help Line!

** The New York Times lists step-by-step pictorial instructions of how to carve a turkey. It's a great refresher if you're only asked to do it once a year! Via Slashfood.

** Post your questions here this morning and we'll get you help or resources!