Dyson's Delectables
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Dyson's Delectables

February 8, 2010

MENU FOR THE WEEK OF FEBRUARY 8, 2010

 

The big storm that was predicted passed south of us, thank heaven.  We’ll enjoy our chili tonight and probably be the only two people alive tomorrow not watching the Superbowl.  After all, Emma is running on PBS…. 

The Thomas Keller Brined Chicken was spectacular last week.  Highly recommend this brining process – it makes a huge difference in flavor and really takes no more effort. As predicted with chicken on sale this past week, we did chicken stock in the 40 qt pot so we have ample supplies of that.  Warms the house up and, oh, the aroma! 

Sunday, of course, is Valentine’s Day.  We don’t go bananas over this as (a) that isn’t our style and (b) our wedding anniversary falls a few days later.  Still, a standing rib is not a bad entrée for a celebratory meal. Heart warming, one might say….

[Well they improved it more, it still accepts Word directly, but now reformats the document, and it is too much trouble to remove the extra line spacing, so I won't.] 

Mon. PM              Tilapia Fillets with Red Wine Sauce MIK 171

                             Fresh Fettuccini with Gorgonzola Sauce CIC I

                             Steamed Asparagus 

Tues. AM             Sausage Chili with Cheddar and Sour Cream

 

Tues. PM              Sauerbraten with Potato Pancakes, 

                             Braised Red Cabbage, Cranberry Sauce, Sour Cream 

Weds. AM            Lemon Poppy Waffles with Blueberry Sauce BA 9/2000

                             Bacon        

                             Hazelnut Coffee 

Weds. PM            Jacques Pepin’s Stuffed Cabbage

                             Peasant Bread 

Thurs. PM            Braised Pork Shoulder with Onion, 

                             Carrots, Butternut Squash,

                            Cranberries, Allspice, White Wine 

                             and Apple Juice USA 373

                             Soft Polenta 

Fri. PM                 Lamb Curry f/i

                             Steamed Basmati

                             Baby Peas 

Sat. PM                Spanish Shrimp Pancakes FWS

                             Roasted Chicken with Baby Red Potatoes 

                             and Chorizo FW 2/99 99

                             Sautéed Green Beans 

Sun. AM              Sausage and Barley Soup f/i 

Sun. PM               Artichoke Parmesan Dip 

                             with Roasted Tortilla Chips GM 8/91 136

                             Standing Rib Roast, Madeira Pan Sauce

                             Roasted Acorn Squash with Butter and Brown Sugar

Posted by ntsc at 2/6/2010 4:46 PM | Add Comment

February 1, 2010

MENU FOR THE WEEK OF FEB. 1, 2010

 

 

Feb. 1st means it is only 47 days untilSpring.  On the other hand, we in thenortheast know that February is the longest month of the year….. So we willcontinue to fire up the stove for those wonderful braises that sustain us sonicely this time of year.

 

Have been watching more of the PBS Createchannel.  In addition to the chefs Imentioned last week, they run Jacques Pepin, Julia Child, Eric Ripert,etc.  The other night Jacques Pepin madea perfectly spectacular, yet rustic looking stuffed cabbage.  I will try that this weekend. Just thinkingabout it makes me hungry! And our first sauerbraten this year. Always atreat!  My recipe is from Joyce Goldsteinand has the magic addition of ginger snaps. Wonderful!  And with all the chilirecipes circulating this week for some odd reason, Warner queried as to whetherwe had one that could be made with his sausage. Emeril to the rescue.  I’ll be doingthis with Warner’s andouille, but any smoked sausage should work.

 

Shop Rite has chicken half price this week.  Warner reports that we’re down to 38 pints ofchicken stock, so you can guess what we’ll be doing….38 pints of chicken stock don’t last a hell of a long time in this house. They also have lobster on sale,but somehow that strikes me as more of a warm weather thing.



[On a technical note, the computer this is written on is approaching it's last mega-flop, I can still get to the net but not print or read from external memory or photo cards. The replacement is on order however. 


On a more useful note, my service provider has finally noticed most people work in Word and these pages now accept formated Wword documents, only took 3 years] 

Mon.           Jasper White’s Fried Fish with Fresh Tartare Sauce SSCB

                   Oven Fried Potatoes

                   Baby Peas

 

Tues.           Thos. Keller’s Garlic Sausage with Lentils

                   Sautéed Kale

 

Weds.                   Lamb Breast Pot au Feu

                   Peasant Bread

 

Thurs.         Thos. Keller’s Brined Roasted Chicken B-TK

                   Pan Gravy

                   Steamed Rice

                   Eggplant Fritters CC I

 

Fri. AM      Buckwheat Gallettes with Creamed Chicken BA 2/10

 

Fri. PM       Sauerbraten OHCB

                   Red Cabbage OHCB

                   Potato Pancakes with Sour Cream and CranberrySauce OHCB

 

Sat. AM      Tuscan Minestrone f/i

 

Sat. Pm       Parmesan Chicken Wings BOTB 2001

                   Emeril’s Sausage Chili with Warner’s HomemadeAndouille Food Network

                   Cheddar, Sour Cream

                   Fresh Biscuits

 

Sun.            Sun Dried Tomato Tarts f/i

                   Jacques Pepin’s Stuffed Cabbage J&JCAH

                   PeasantBread

Posted by ntsc at 2/2/2010 7:15 AM | Add Comment

January 25, 2010


MENU FOR THE WEEK OF JANUARY 25, 2010

We now have the Food Network back on the air following the exhibition of utter greed and the public-be-damned by both parties….I have long said that I considered the food shows on PBS to be far superior to those on the Food Network – but of course, they are broadcasting in many other interest areas as well. In the void left by the Scripps holdup, I discovered PBS’s Create network. Their programming is largely food and travel and featuring such wonderful chef/teachers as Lidia Bastianich, Ming Tsai, Sara Moulton, Ruth Reichel etc. I highly recommend them to you. Their travel shows are also worth a visit, so to speak.

This week is largely catching up on the store of leftovers I seem to have acquired over the last week. Not a terribly unhappy situation, making for easy dinner prep. Good hearty stick to the ribs winter fare…..It is pouring today in New York and I am very thankful that it is warm – otherwise we would have been under 6 feet of the white stuff. Still, it is quite nasty out there and these hearty dishes are just the ticket!

Warner’s project for this weekend was to raise up our home made sausage inventory. He put up 25 pounds of sausage over the weekend. Kielbasa (both smoked and non), Andouille, Chorizo and Mexican chorizo, I think. That gives me a supply of assorted sausages in the freezer of about 50 pounds. So much for cooking for two. This not to mention filleting and smoking 5 trout.

Next weekend we’ll do pork stock with the leftovers from this weekend. It is great to have on hand for the pork braises and stews. And this is the time of year to do stocks. We generally cook them in 40 qt stock pots and they warm up the ground floor for two days (cooking and canning) and leave the house smelling wonderful.

At this point, I believe we have veal, chicken, beef, pork, lamb, vegetable and lobster stocks in the larder. And it is all so easy…..

Mon. PM Home Smoked Trout Spread GM 8/99     
                        Emeril’s Kick Butt Gumbo BOTB Vol 7 155
Steamed Rice

Tues. PM Chicken with 40 Cloves of Garlic
Buttered Noodles
Baby Peas
Peasant Bread

Weds. PM Jean George’s Asian Spiced Short Ribs
Steamed Basmati
Sautéed Zucchini

Thurs. PM Tuscan Pork Stew with Soft Polenta
Sautéed Green Beans

Fri. AM      Emeril’s Kick Butt Gumbo
Steamed Rice

Fri. PM      Thomas Keller’s Garlic Sausage with French Lentils B-TK 138
Creamed Spinach
Peasant Bread
Sat. PM      Roasted Eggplant Spread TOHC 162
                       Lamb Bread Pot au Feu with Potato, Carrot, Turnip and
Zucchini GM 10/96 245
Peasant Bread

Sun. PM           Blue Cheese Dip with Roasted Tortilla Chips DI 32
                       Baked Shrimp with Tomato, Feta and Orzo BA 5/02 180
Corn Fritters MOAC

Posted by ntsc at 1/26/2010 6:25 AM | Add Comment

Januaray 18, 2010

MENU FOR THE WEEK OF JANUARY 18, 2010

We are having a bit of a most welcome warm spell here. The snow cover has melted and it has been quite pleasant for the most part. We did some good eating last week. The lamb with the dried cherry sauce was excellent as was the turkey. I found I didn’t have baby red potatoes in the larder, so I tried Julia Child’s Soubise instead. It was wonderful. And given the fact that Warner will sauté 20 pounds of onion at once (then freezing them in small containers), it was quite fast and very easy. [For the record these are sweated onions, not sautéd. A minor point perhaps, but one I'm certain Thomas Keller would notice.]

I hadn’t cooked the fried zucchini in a while and had forgotten how very good it is. However, I needed to use a higher heat that 350 to get the crispiness they should have. Tonight is fish night. Fish is always a problem. Warner is not a fish person really. Says he comes from Illinois where fish is found only in frozen rectangles….I adore a white fish such as a sole poached in white wine, but Warner thinks it has no flavor, so I am always on the lookout for a white fish recipe that might make him happy. Hopefully the parmesan crusted fish will do the trick. And now, back to the kitchen! [For the record until I was 29 fish came only in frozen rectangles, then came the choice of eating raw fish and almost getting lucky, or turning my nose up on the fish and probably going home alone. Haven't seen the girl in question in 20+ years, still eat raw fish.]

Mon. PM Filet of Flounder with Parmesan Crust FW 2003 174                                 Rice Pilaf with Almonds
          Sautéed Zucchini

Tues. PM           Leg of Lamb with Dried Cherry Sauce
          Duchesse Potatoes               
          Gratin of Winter Squash with Madeira

Weds. AM Turkey Orloff
          Julia Child’s Soubise 
                                  (Rice with Sautee Onions and Cheese)
          Sautéed Green Beans

Thurs. PM Swedish Meatballs with Sour Cream Sauce f/i
          Fresh Noodles          
          Baby Peas

Fri. AM           Buttermilk Waffles with Prosciuto GM 2/99
          Hazelnut Coffee

Fri. PM            Jean George’s Asian Spiced Short Ribs FW 2008 83
          Steamed Basmati
Sautéed Green Beans

Sat. AM      French Onion Soup Gratinee

Sat. PM      Phyllo Turnovers with Rosemary and Prosciutto f/i                                 Patricia Wells’ Chicken 
                                  with 40 Cloves of Garlic BC-PW
          Lemon Spaghetti EI
                              Escarole with Red Wine Vinaigrette BA 2/86 83

Sun. PM           Spanish Shrimp Pancakes FWS
          Tuscan Pork Stew with Soft Polenta FW 2008 46
          Sautéed Kale with Hot Pepper

Posted by ntsc at 1/19/2010 6:27 AM | Add Comment

January 11, 2010

MENU FOR THE WEEK OF JANUARY 11, 2010

Here in New York it is bitter cold which encourages me to heat up the kitchen. Last week’s menu was a good one. Lydia’s pork is always a treat and the lemon tilapia was new for me, but declicious. I’ll do that dish again. The Tunisian Chicken with Green Olives was also good, although next time I’ll use more olives.

I try to strike a balance between new adventures and old favorites although my husband complains that I never do a dish twice…(He needs to have something to complain about…)As I look through my cookbooks and magazines I get so many ideas that I’d like to try. On the other hand, as I go through my old menus I am reminded of dishes I really must do again as well. So there are both old and new on every menu. And also a variety of cuisines, although I must admit, I do a bit more of the French.

They say that variety is the spice of life – and this is never more true than when applied to one’s kitchen. We never want to be bored with our food!

[No she never does a dish I like, twice. 

My apologies on lack of recent photos, I have recently taken temp work and it has somehow eaten into my spare time. 8.5 hours a day will do that, especially with commute.  I hope to get some of the missing weeks up on Saturday, as I do have the photos. One gift to my wife was a digital camera, so she will be the photographer on some shots. Or I may be able to post them on coming mornings while waiting for the bath to heat up enough that the shower doesn't freeze, according to Google it is a warm 25 F outside, which is a vast improvement over Sunday. wwj]

Mon.      Frank Stitt’s Crab Cakes with Tartar Sauce FSST
     Oven Fries     
          Baby Peas

Tues. Tunisian Chicken with Green Olives        
Steamed Basmati Rice
Sautéed Zucchini

Weds. Warner’s Yankee Pot Roast with Root Vegetables
Mashed Potatoes
Sautéed Kale

Thurs.      Braised Brisket with Cranberries f/i
Potato Pancakes with Sour Cream
Lemon Spinach

Fri. Chicken Fried Steak with White Gravy
Smashed Red Potatoes
Corn Fritters MOACK

Sat. AM  Apple Pancakes BFC 64
Bacon

Sat. PM   Italian Fried Zucchini Sticks with Parmesan and Sea Salt CIC I
Roasted Leg of Lamb with Dried Cherry Sauce FW 2006 137
Duchesse Potatoes WTC
Butternut Squash Gratin 
               with Hazelnuts and Madeira MOAC 442

Sun. AM Buttermilk Biscuits with Sausage Gravy CIA BB
Scrambled Eggs
Hazelnut Coffee

Sun. PM Capanata with Fresh Tortilla Chips f/i
Breast of Turkey Orloff GM 3/85 147
Steamed Baby Red Potatoes
Sautéed Green Beans

Posted by ntsc at 1/12/2010 8:01 AM | Add Comment

January 4, 2010

MENU FOR THE WEEK OF JANUARY 4, 2010

The holidays are now officially over and we must hunker down to the realities of winter. It is snowing here, with gale winds. The cat is not pleased. However, Warner did a big batch of Clementine marmalade this morning, so the house was warm and filled with the aroma of citrus. A big pork roast tonight will continue the sense of gastronomic well being. We also did a big batch of veal stock in the last few days. One afternoon cooking with just the veal, one afternoon with the vegetables added, and one for canning. Again, lovely aromas….We stock up over the winter – vats of hot steamy stock are not so appealing in August!

We did the lemon poppy seed waffles this morning with a blueberry syrup. They really had a lovely taste – I recommend them. Not at all difficult, but just something a little different. (The recipe in Gourmet 10/97) We are also finding that we can freeze the leftover waffles. They nuke up a little less than perfect – but a hell of a lot better than cold cereal on a cold morning when time is an issue. Another way of making life easier….

Mon. Tilapia with Lemon Sauce Espanola FWS 234
Steamed Rice with Onion and Dill
Roasted Asparagus with Parmesan

Tues.
Roasted Pork Loin with Pesto
Spoon Bread
Baby Peas

Weds. Roasted Lamb Ribletts PFSMC
Creamed Potatoes
Lemon Spinach

Thurs.      Anne Willan’s Pebronata de Pork (French Stewed Pork Shoulder0
   with Tomatoes, Red Peppers and Red Wine. CCF 169
Pasta Shells
Sautéed Green Beans

Fri. AM        Scotch Broth f/i
Fri. PM        Tunisian Chicken with Green Olives BA 5/85 76
Couscous
Sautéed Zucchini

Sat. AM      Ina Garten’s Baked Eggs with Fresh Herbs BIP
Garlic Toast
Hazelnut Coffee
Fresh Tomato Juice

Sat. PM      Warner’s Yankee Pot Roast with Root Vegetable
Mashed Potatoes
Sautéed Kale

Sun. PM        Pebronata de Pork
Pasta Shells
Baby Peas

Posted by ntsc at 1/6/2010 7:24 AM | Add Comment

December 28, 2009

MENU FOR THE WEEK OF DECEMBER 28, 2009

Well, Christmas is over for another year. I always miss the music…Rumor has it that the kids all survived, as did their parents and things should calm down for another year. The great thought of the season, however came from the 3 ½ year old. Told by his mother he couldn’t play with something at that moment in time, he queried as to whether she or Santa had given it to him. His logic was that if it came from Mom, he’d have to obey – but if it came from Santa it was out of her jurisdiction…Kid’s going to be a very wealthy lawyer.

Looking forwards to t he New Year with hopes that the economy will stabilize and things will be a bit easier for all this year. And, of course, looking forward to new dishes and tastes and techniques. To paraphrase Jefferson - we may be somewhat older individuals, but we are still young cooks. There is still so much to learn and experience.

Happy New Year to all of my friends who read this Blog. I hope you get tons of ideas and inspirations from it in this coming year!

Mon. AM Winter Squash Bean Soup f/i

Mon. PM Beef Pot Pie, 
                    Tossed Salad

Tues. AM Udon Noodles with Chicken, 
                       Scallions and Broccoli GM 12/06

Tues. PM Braised Chicken with Prosciutto and Peas
Fresh Pasta

Weds. AM Scotch Broth
Weds. PM Pork Goulash with Sauerkraut f/i
Braised Red Cabbage f/i
Potato Pancakes with Cranberry Sauce

Thurs. AM Pain Perdu with Maple Syrup BA 10/83 56
Breakfast Sausage

Thurs. PM Cajun Popcorn BOCC
Rack of Lamb with Fig Port Sauce FW 2002 252
New Potato Gratin with Muenster BC-PW
Puree of Green Beans PFSMC

Fri. AM Scrambled Eggs & Bacon
Fri. PM Shrimp Newburg PFCMC
Steamed Rice
Mint Glazed Baby Carrots BA 3/84

Sat. AM Lemon Poppy Seed Waffles with Maple Syrup GM 10/97 272
Sausages

Sat. PM Chinese Sesame Chicken Wings CCI
Fillet Mignon Wrapped in Bacon with Red Wine Pan Sauce
Mashed Potatoes with Celeriac and Blue Cheese BA 3/96 66
Sautéed Kale

Sun. AM Huevos Rancheros
Sun PM Shrimp Pancakes FWS
Brined Pork Roast Stuffed with Walnut Pesto TCL
Buttermilk Spoonbread FW 5/93 114
Sautéed Green Beans

Posted by ntsc at 12/29/2009 9:00 AM | Add Comment

December 21, 2009

MENU FOR THE WEEK OF DECEMBER 21, 2009

It would appear that we have a White Christmas this year, given the “Blizzard of 09”. So it is time for good, hearty, festive food. With, of course, traditions. Standing Rib and Crab Imperial being two of these. Rumaki is an old favorite of my husbands which I only trot out on special occasions.Special lunches/brunches as well. Gumbo, Waffles with Berries, Jasper White’s wonderful Seafood Rarebit which I do with shrimp (and of course, beer, cheddar and Worcestershire), Baked Eggs with Herbs and Parmesan. No time here for Bologna Sandwiches……And of course, calories consumed at Christmas time don’t count.Our tree is up and decorated. Some years we do two trees – one large one with the many ornaments I’ve collected over the years. And one small tree decorated with white lights and Waterford ornaments – at least one for each year we’ve been married. Very pretty and very special. This we do every year. The larger only when we are entertaining.



[I will get pictures up this week, the computer is not happy but I've got the morning repair down to 15 minutes. Not much longer than a normal Windows boot up.]


Mon. AM Chicken Soup with Orzo

Mon. PM Julia Child’s Braised Beef
Horseradish Potatoes, Baby Peas

Tues. AM Pea Soup with Croutons

Tues. PM Ham Braised in Red Wine
Baked Sweet Potatoes, Sautéed Kale

Weds. AM Curried Eggs on English Muffins



Weds. PM Pork Spareribs in Red Wine MIMM 376
Fresh Pasta with French Tomato Sauce
Sautéed Zucchini

Thurs. AM Turkey Gumbo with White Rice and File f/i

 
Thurs. PM Rumaki CC I
Roasted Standing Rib of Beef, 
                    Madeira Gravy
Mashed Potatoes
Roasted Asparagus with Parmesan BCFS

 
Fri. AM Waffles with Raspberry Syrup CIABB
Hazelnut Coffee

 
Fri. PM Caponata with Fresh Roasted Tortilla Chips f/i
                       Jumbo Crab Meat Imperial, Baltimore Style CBC                         Steamed Rice, 
                    Country Corn Pudding DH

Sat. AM Baked Eggs with Fresh Herbs, 
                       Garlic Toast

 
[Note, we are getting used to a new camera and have not figured out the best settings yet.]

Sat. PM Jacques Pepin’s Beef Pie 
                    with Baby Carrots FW 2004 141
Sun. AM Shrimp Rarebit on English Muffins JWCFNE

Sun. PM Steamed Dumplings f/i
Casserole Roasted Chicken with Prosciutto 
                       and Peas FW 2/97 66
Bow Tie Pasta
Biscuits

Posted by ntsc at 12/22/2009 9:26 AM | Add Comment

December 14, 2009

MENU FOR THE WEEK OF DECEMBER 14, 2009LAST WEEK BOTH OF US HAD A LITTLE INTESTINAL PROBLEM, SO ONCE AGAIN, T HE MENU WAS CHANGED. WE DID A COUPLE OF NIGHTS OF SIMPLE R OAST CHICKEN – REALLY NOTHING BETTER, BUT EASY AND BASIC. AND HENCE ANOTHER BIG POT OF SOUP – THIS TIME CHICKEN VEGETABLE WITH ORZO. REAL COMFORT FOOD.

IT IS YET AGAIN NASTY HERE WITH RAIN/SNOW/SLEET/ICE – AND OF COURSE COLD. HOWEVER, THE SUPERMARKET FLYERS ARE FILLED WITH SALES ON THE FOODS OF FESTIVALS. NEEDLESS TO SAY, WE ARE ALREADY THINKING ABOUT OUR MENUS.  

STANDING RIB IS A MUST FOR CHRISTMAS EVE AND I THINK PROBABLY A MARYLAND CRAB IMPERIAL FOR CHRISTMAS. FOR NEW YEARS… NOT SURE. RACK OF LAMB? ROAST LEG OF LAMB? DUCK? SHRIMP NEWBURG? CROWN ROAST OF PORK?

SO MANY PLEASURES! 

(For reasons best known to the folk in Seattle, my computer decided to stop working yesterday. Software problem. So while I've most of the software reloaded, I don't have the backup files in place yet, so I doubt pictures will show up soon. Perhaps by the end of the week.)

Mon. AM Chicken Vegetable Soup

Mon. PM Fish, No Chips JWSSC 266
Oven Roasted Fries with Garlic FW 2005
Fresh Tartare Sauce JWSSC
Sautéed Kale with Garlic

Tues. AM Ricotta Pancakes with Maple Syrup BA 8/2000 32                         Bacon, 
                       Hazelnut Coffee

Tues. PM Craig Clairborne’s New England Boiled Dinner, 
                       CCI Fresh Biscuits

Weds. AM Fresh Pasta with Clam Sauce CCI

Weds. PM Chicken with Blue Cheese Cream Sauce
Steamed Orzo
Sautéed Zucchini

Thurs. AM Beef Chili Served Over Rice with Sour Cream f/i

Thurs. PM Macaroni and Cheese Carbonara, BA1/2000 139
                      Baby Peas

Fri. AM Cream of Wheat Cereal with Oranges 
                       and Toasted Pistachios CIABB 175
Toasted English Muffins

Fri. PM Pork Chops with Dried Cherry Balsamic Vinegar Sauce 
                       BA 3 /98 96
Mashed Yukon Gold Potatoes
Sautéed Green Beans

Sat. AM Huevos Rancheros, 
                    French Roasted Coffee

Sat. PM Tartlet’s with Sun Dried Tomatoes
Julia Child’s Beef Braised in Red Wine with Carrots, Onions                         and Madeira JCI 304
Mashed Potatoes with Celeriac

Sun. AM Waffles with Raspberry Syrup CIABB 136                              Sausages

Sun. PM Sausage and Cheese Plate
Ham Braised in Red Wine TLG
Orzo with Red Onion and Currents BA 5/86 134                         Roasted Acorn Squash with Brown Sugar and Butter

Posted by ntsc at 12/15/2009 8:05 AM | View Comments (1) | Add Comment

December 7, 2009

MENU FOR THE WEEK OF DECEMBER 7, 2009

 

Last week's menu got moved around a bit as I attempted to deal with leftovers.  I made an interesting Turkey Curry with Apples and Dried Cranberries that was very good.  And I made a huge pot (more than 20 servings) of Turkey Gumbo with Andouille and Proscuitto.   I added Shrimp to the amounts I cooked for our lunches and froze the rest. I'll add shrimp to the amounts I defrost.

 

 We'll be enjoying this most of the winter.  There is something very warming and satisfying about a gumbo as with a good winter borscht.  A good inventory of hearty winter soups in the freezer also makes life easy.

 

Last night we had our first serious snow of the season.  Where I used to see beauty in the landscape, these days I see heating bills.  Good Soups, Braises and Stews warm up the soul and the kitchen both!!

 

 

Mon. AM             Winter Bean and Squash Soup f/I  

   

 

Mon. PM              Patricia Wells' Moules Provencale BC-PW

                             French Bread

                             Tossed Salad with Pear

 

Tues. AM             Barley Soup with Kielbasa, Cabbage 
                             and Provolone BA 3/90 72

 

Tues. PM              Catalian Beef Stew with Orange Zest 
                             and Calamata CIA ODM

                             Rice

                             Buttered Broccoli

 

Weds. PM            Patricia Wells' French Garlic Sausages with Yukon Gold

                                   Potatoes and Red Wine Vinaigrette PWVH 128

                             Sautéed Cucumber with Dill

 

Thurs AM            Pasta Shells with Peas, Cream, Home Cured Proscuitto
                            and

                                 Parmesan FW 2007 81

 

Thurs PM                   Lamb Chops with Mint Chimichurri Sauce BOTB Vol 8

                             Creamed Red Potatoes

                             Baby Peas

 

Fri. AM                Barley Soup Revisited

 

Fri. PM                       T Bone Steak with Red Wine & Shallot Sauce CR 181

                             Fried Zucchini Sticks

                             Sautéed Radishes with Scallions

                            

Sat AM                       Ricotta Pancakes BA 8/2000 32

                             Vermont Maple Syrup

                             Hazelnut Coffee

 

Sat. PM                Charcuterie Plate with Cheese Selection

                                 New England Boiled Dinner with Root Vegetables CCI

                             Horseradish Sauce

                             Fresh Biscuits

 

Sun. AM              Eggs Benedict

 

Sun. PM               Phyllo Turnover with Spinach and Feta

                                   Sautéed Chicken 
                             with Roquefort Cream Sauce BA 5/91 150

                             Steamed Orzo

                             Sautéed Green Beans

Posted by ntsc at 12/8/2009 5:12 AM | Add Comment
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