MENU FOR THE WEEK OF JUNE 6, 2011

As we are contemplating a trip to France in the next year or so I decided to try and pick up on where I left off with my high school French (where, by the way, I was not the top of the class). I am working with an “instant immersion” thing and I am also trying to memorize the 40 page (three column, fine print) culinary vocabulary found in the index of Patricia Wells’ A Food Lovers Guide to France.

It is slow going.  They say that “The French Have a Word For It”.  Wrong.  They have at least two dozen words for the same damned word, and probably more for each expression.  And I think they also have far too many varieties of cheese and snails. Not that I don’t love the cheese…

They also say you can’t teach an old dog new tricks.  Mais, oui perhaps.

Mon. AM             Cold Cuts

Mon. PM              Broiled Shark with Pesto Trapanese BA 5/97

                             Pasta with Fresh Tomato Sauce

                             Tossed Salad

Tues. AM             Steak Salad Larcon GM 6/84 8

Tues. PM              Grilled Chicken Thighs with Soy, Brown Sugar and Garlic

                                Marinade BA 6/07 121

                             Udon with Orange Vinaigrette FW 2000 106

                             Tossed Salad

Weds. AM            Tuna Melts

Weds. PM            Grilled Rosemary Brined Pork Chops RG 132

                             Hot Sweet Tater Fries BA 7/06

                             Tossed Salad

Thurs. PM            Grilled Salmon with Balsamic Glaze BA 7/01 110

                             Grilled Potato Skewers with Curried Onion Dipping Sauce CIAG 155

                             Hoisin Glazed Eggplant BFGI 241

Fri. AM                Cold Cuts

Fri. PM                 Grilled Fillet Mignon with Roasted Red Peppers BT 102

                             Potato and Arugula Salad EL

                             Tossed Salad

Sat. AM               Pasta Shells with Bolognese Sauce f/i

Sat. PM                Blue Cheese and Walnut Dip with Fresh Baked Tortilla Chips FW  2011 12

                              Grilled Tuscan Style Chicken Under A Brick PB 377

                             Mediterranean K Bobs CBG 59

                             Israeli Couscous with Black Olives and Roasted Tomatoes GM 9/02 128

Sun. AM              Pulled Turkey Sandwiches f/i

Sun. PM               Guacamole CCI

                             Stephen Raichlen’s Memphis Style Dry Rub Ribs BB

                             Cole Slaw with Buttermilk Horseradish Dressing VEA 152

MENU FOR THE WEEK OF MAY 23, 2011

Last weekend was a delight with old friends – with the exception that I fell on a pile of rocks in Harriman State Park and was somewhat worse for wear for the rest of the weekend.  I am still bruised and sore and mad at myself for being such a klutz. I think the best comment of this event came from George who asked if I could move various body parts and then with a rather pensive expression asked if I could still stir(as in dinner)….He keeps his priorities!

Sat. evening we saw the Village Light Opera’s production of Carousel.  It was lovely – one of the best they have done in a long time. That is one thing about being in New York, the quality of voices they have available to them.  And in this production they did some rather serious dance as well.  A lovely evening.

As for the house, they were able to finish up most of the work on Thurs. and were not scheduled back until Monday. (Still have the dumpster in the drive way, but they have cleaned that mess up a lot)  Sunday afternoon I went to lie down for a bit and heard squirrels on the roof.  I mentioned this to Warner and he went out to check.  Technically the house was not finished yet and they had already gnawed their way through the new siding.

We called in an exterminator to deal with them and I couldn’t help but be amused at his statement that there would be a fee of x dollars for transporting each squirrel. What, they can’t take public transportation?  Oh well, they are Flying Squirrels so I wonder whether they get Frequent Flyer Miles….

What next?

Mon. AM             Seafood Omelets

Mon. PM              Sauerbraten, Braised Red Cabbage f/i

                             Potato Pancakes with Sour Cream

Tues. Am             Lidia’s French Garlic with White Grapes

Tues. PM              Vichyssoise

Potato Crusted Salmon with Herb Salad FW 3/06

                             Haricots Verts with Dried Cranberries

Weds. AM            Warner’s Home Made Bratwurst with Sauerkraut

Weds. PM            Grilled Chicken

                            Potatoes a la Ketchup BB394

    Grilled Marinated Red Onions

                             Baby Peas

Thurs. Pm            Braised Cod with Fennel, Tomatoes and Black Olives BA 4/95

                             Steamed Rice

                             Tossed Salad

Fri. AM                Cold Cuts

Fri. PM                 Cold Chicken Platter with Deviled Eggs, Tomatoes,

                               Vinaigrette, Potatoes and Zucchini

Sat. AM               Cold Cuts

Sat. PM                Smoked Mozzarella and Sausage Lasagna BA 3/04 106

                             Tossed Salad

Sun. AM              Burgers, Potato Salad

Three rib standing rib, bone in, but I need boneless.

With a sharp knife cut behind the rib bones, as close to the bone as possible.

Do be careful, as you will be cutting toward your hand, but the ribs come off easily. Save them for stock. Even if they have been frozen, simply refreeze. 

This is to be stuffed, use the sharpening steel, after wiping it with a sponge or damp cloth to remove any filings. The French tapered rolling pin works fine to enlarge the holes. So will your finger.

Stuff the holes with carrot, pepper, onion, ham, cheese and garlic.

Then tie firmly.

Grill over indirect heat until an internal temperature of 135 is reached for rare. Let stand 10 minutes before carving. Note this will take longer than in an oven, and I had to push the grill up to over 400 to do it in under 2 hours.

Sun. PM               Guacamole with Fresh Roasted Tortilla Chips

                             Steven Raichlen’s Brazilian Stuffed Grilled Rib Roast BB 116

                             Red Potato Gratin with Tomatoes, Black Olives and

                                Capers ICC-CP 124

                             Steamed Broccoli with Orange

Mon. AM             Cold Cuts

Mon PM               Baked Stuffed Littlenecks SH 12

                             Emeril’s New Orleans Style BBQ Shrimp BB 359

                             Huron County Corn Pudding D H 138

                             Tossed Salad

We are, at long last, having some lovely spring weather.  Even the cat is happy - and very busy with her spring things.

Among our seasonal chores for the house is the replacement of roof shingles that didn’t make it through the winter.  This year the roofer came down off the ladder with photographs of the house which showed a lot of rotting.  Oh goodie! Just what we need in this point in time – a major house hold repair expense.  But there was no turning back.  Yesterday the materials for the new siding were delivered here (the cat thinks it is a new jungle gym for her and will be very surprised and unhappy when the work crew shows up later today.

No question the house will look a hell of a lot better, it was indeed time.  No all I need to do is to win lotto.  I won the grand total of $2 last week!  Hardly know where to spend it first….

We are working hard in the garden.  Thee past few years it has gotten ahead of us.  It is futile to try and raise vegetables here because of the woodchucks.  They also destroy a lot of flowers.  Last year I tried to plant a mess of dinner plate dahlias.  I’d get them planted and the wood chuck would come right along behind be and dig them up.  All of them.  And my flowering pots on the front porch !I think I’ll just put in some decorative herbs when they finish with the house

 And what the deer and the woodchucks don’t get the gale winds and sub zero temperature will.  We’re very careful about what we plant.  We check for correct plant zones, we check the Cornell Extension charts for deer culinary preference….and still.  I’m guessing we lose about 70% of the plants we add to the garden each year.

That being said, many of the shrubs that we planted early on are arriving at maturity and it is developing into a very lovely pool area garden. Just no vegetables (hell, I got 100 or more pounds out of my garden in Brooklyn) and very few cutting flowers…..

Mon. AM    Memphis Ribs, Cole Slaw

Mon. PM    Eric Ripert’s Roasted Cod Nicoise LBC 272

                   Lemon Pasta EI, Baby Peas

Tues. AM   Cold Cuts

Tues. PM    Steak Marchand de Vin CCF 139

                   Oven Roasted Potatoes

                   Asparagus Vinaigrette

Weds. AM  Soup Cresson Pommes de Terre (Watercress and Potato Soup) BC-PW

Weds. PM   Sour Orange Yucatan Chicken

                   Polenta, Sautéed Corn and Scallions

Thurs. PM  Almond Flounder Meuniere AMFT 290

                   Parsley Potatoes, Sautéed Green Beans

Fri. AM      Steak Marchand de Vin and  Eggs

Fri PM        Fresh Orange Pork Tenderloin AMFT 273

                    Celery Root Puree AMFT 354,Tossed Salad

Sat. AM      Scrambled Eggs,  Mashed Potato Pancakes f/i

Sat. PM      Garlic Shrimp Tapas

                    Bouillabaisse de Poulet BC-PW

                    Tossed Salad, Peasant Bread

Sun. AM     Cold Cuts

Sun. PM     Mini Egg Rolls

                   Pepronata de Porc – Pork Stew with Red Wine, Bell Peppers  & Tomatoes CCF

                    Orzo, Tossed Salad

Mother Nature is teasing us yet again with very few lovely Spring days and a lot more cold and damp ones.  As I write this (on May 4), I still wear my down vest and have the space heater on in my den.

Last week, however, Mother Nature was more than a tease.  Weather reports charted the line of deadly tornados coming north but going through Pennsylvania and not coming close to us.  Then on Thurs morning the US Weather Service announced the storms had changed direction and issued Tornado Warnings for Jersey.  Then for Rockland County where we live.  Then we heard our village mentioned specifically in the warning.  Nothing we could do except watch the sky to our south and try not to remember the awful photographs from Alabama.  Fortunately, in the end, all we got were torrential rains ( 2 inches per hour) and high winds.  We were lucky. But I would rather not repeat the strain of that wait while the Tornado Warning was in effect.

Much to Warner’s disgust, I did get up on Friday to watch the royal wedding. The British know how to put on such a show and so much of their history is tied to the monarchy to say nothing of Westminster Abbey. The Pomp and Circumstance (to coin a phrase) was at its best and the sight lines in the abbey were magnificent, as was the music.  I read that organ recitals are given on Sunday afternoons and hope that within the next year I can witness this music in the abbey live for myself. Minus the tiara….

Mon. AM             Scotch Broth f/i

(salad prior to being picked)

Mon. PM              Ligurian Fish Stew with Clams, Shrimp, Sea Bass and Peas FW 11/06

                             Garlic Bread, Tossed Salad

Tues. AM             Cold Cuts

Tues. PM              Pork and Potato Stew, Tossed Salad

Weds. AM            Shrimp Salad Rolls

Weds. PM            Pierre Franey’s Fillet of Sole Moutarde 60 Min.

                             Spaghetti with French Pasta Sauce

                             Sautéed Broccoli with Orange Zest

Thurs. PM            Cinco de Mayo- Tingo Poblano WSSM 158

                             (Pork Stew with Chipotle)

                             Sour Cream, Avocados, Flour Tortillas

The pickle is a home made Traditional Garlic Dill

Fri. AM                Cold Cuts

Fri. PM                 Memphis Style BB Ribs BB

                             Sautéed Corn, Cole Slaw

Sat. AM               Chicken Soup Egg on a raft with bacon

Sat. PM                Salami Crisps GM 9/04

                             Rogan Josh (Indian Lamb Stew) M JIC

                             Querto Style Green Beans MJIC

                             Steamed Rice, Layered Bread

Sun. AM              Warner’s Home Made Hot Dogs, Sauerkraut

Sun. PM               Beef Tartare JG

                             Sour Orange Yucatan Chicken FW 2010 98

MENU FOR THE WEEK OF APRIL 25, 2011

Sunday we were still using our space heaters and wondering if we would ever see Spring.  Then yesterday (Tuesday) it was well up in the 80’s and humid…It is warm and muggy again today which rather signals the onset of the grilling season.  I’m looking forwards to Giada’s grilled chicken with the balsamic glaze tonight.  And Friday (Fridays tend to be steak night around here) Lidia’s fabulous Steak Marema.

I had planned on doing something different yesterday, but instead diverted to burgers and an impromptu pasta salad. I cooked up some rotini, cooled it, and tossed it in a balsamic vinaigrette.  To this I added some shredded carrots, chopped celery and chopped cornichons.  It was fast, easy and quite good.  The cornichons gave a nice bite to it.

This past week was quite busy for us.  Every winter we lose a few shingles off of the roof due to the high winds around here.  We had the roofer in to repair these and he got up on the roof and started shooting pictures.  To make a long story short, it would appear we had a lot of rotten wood up there.  Ergo, after interviewing several suppliers, we now have a contract for new siding. So, once that begins this place is going to be in an uproar for a week or so (or six months if we continue to have rain four out of five days…). Keeps life interesting!

Mon. AM             Chili with Steamed Rice, Sour Cream and Lime

Mon. PM              Baked Bluefish with Sesame Seeds, Scallions and Dijon  GM 7/82 28

                             Israeli Couscous with Baby Peas and Mint FW 2006

                             Tossed Salad

Tues. AM             Hamburgers, Pasta Salad       

Tues. PM              Roasted Lamb on Potato Gratin Revisited

Weds. AM            Mortadella, Munster, Tomato and Arugula Panini

Weds. PM            Grilled Chicken Legs with Balsamic, Ketchup

                                and Worcestershire Sauce GK 149

                             Spaghetti with French Pasta Sauce

                             Steamed Asparagus

Home grown lettuce

Thurs PM             Broiled Swai In Orange Butter PFLOG

                             Risotto with Red Wine and Rosemary FW 1008 308

Fri. AM                Spaghetti in clam sauce

Fri. PM                 Capanata f/i

                             Grilled Steak Maremba LI

                             Potatoes Schscionera IHC

                             Carrots Marsala CDS 319

The above is home cured and smoked.

Sat. AM               Pain Perdu

                             Bacon

Sunset

Sat. PM                Thin Spaghetti with Shrimp, Black Olives and Tomatoes FW 2002

                             Braised Red Cabbage

                             Tossed Salad, Peasant Bread

Sun. AM              Steak and Eggs

Supervising

Sun. PM               Shrimp Pan Cakes FWS

                             Sausage and Potato Stew with Red Onion, Celery, Carrots

                                Tomatoes and Yukon Golds TT 170

                             Tossed Salad

MENU FOR THE WEEK OF APRIL 18, 2011

The calendar may tell me that Spring has been here for exactly one month, but I am here to tell you that it sure as hell doesn’t seem like it.  We are still walking around with our down vests and using the space heaters.  Other than a very few days to tease us, it has remained cold and damp (as in water in the cellar).  I was able to get most of my “salad garden” in, however, and within a week I should be picking my salad greens for dinner.  Have had a difficult time finding arugula seedlings this year, for some odd reason.  I love to be able to step out and grab a bunch for spring salads and sandwiches.  In desperation I picked up some seeds that hopefully will germinate.

I am looking forwards to the leg of lamb this Sunday.  With the exception of lamb breasts, lamb has become so expensive in these parts.  And a good leg of lamb does so symbolize spring, as does an Irish stew St. Patrick’s day.

This dish if an old one from Madeline Kamman.  One prepares a gratin of potatoes, onions and garlic, seasoning it with salt, pepper and fresh thyme.  Then, instead of using milk or cream, one uses lam /veal/chicken stock as the liquid.  The potatoes are then covered with thin sliced tomatoes which are also seasoned with salt, pepper and thyme.  Your leg of lamb is placed on top of the gratin and seasoned with salt, pepper, thyme and a bit of rosemary.  Place your gratin on a half sheet lined with foil to catch and spills and roast at 325 until done.  Fabulous – and couldn’t be easier!

Mon. AM             Scrambled Eggs with Chives, Bacon

                             English Muffins, Coffee

Mon. PM              Eric Ripert’s Pan Roasted Salmon with Red Wine Lentil Sauce LBCB-R 192

                             Tossed Salad with Grape Tomatoes

                             Peasant Bread

Tues. AM             Chili a la Franey 60 Min

                             Steamed Rice, Sour Cream

Tues. PM              Jacques Pepin’s Braised Beef Pot Pie FW 2004 141

                             Sautéed Green Beans with Dried Cranberries

Weds. AM            Tuna Melts with Munster Cheese

Chili a la Franey 60 Min

                             Steamed Rice, Sour Cream

Weds. PM            Thomas Keller’s Brined Roast Chicken B-TK

                             Steamed Rice, Pan Gravy

                             Broccoli with Orange Sauce

Thurs. AM           Chicken Lo Mein AP

Thurs. PM            Key West Pork Chops CCI

                             (Pork Chops Braised on a Bed of Rice, with Tomato Juice, Onion and Lime)

                             Tossed Salad

Fri. AM                Tuscan Style Vegetable Soup with White Beans, Green     Beans and Parmesan BA 1 0/03 76

    Pancakes with chicken gravy and scrapple

Fri. PM                 Fried Perch Milanese TGCF 367

                              Quinoa with Green Beans, Carrots and Curry Leaves WV 367

                             Tossed Salad

Sat. AM               Scotch Broth f/i

Sat. PM                Chinese Chicken Wings

                             Tortellini with Italians Sausages, Fennel and Mushrooms BA 12/10 60

                             Tossed Salad

Sun. AM              Chicken Lo Mein

Sun. PM               Asparagus Vichyssoise FW 6/02

                             Leg of Lamb Roasted on a Tian of Yukon Gold Potatoes Topped with

                                Sliced Tomatoes and Fresh Herbs WFWC

                              Haricots Verts with Gorgonzola LFT

MENU FOR THE WEEK OF APRIL 11, 2011

I have felt for a long time that the numbers indicated on the left of my website were woefully inadequate.  Warner, I guess, got tired of listening to me and went looking at the hosting provider.  The counter on this site shows a count of less than 18,000 since 2006. In fact, we have had considerably more than 20,000 in the last year!  Not huge numbers in internet terms, but far higher than I had imagined. I am quite pleased that so many make use of the information we provide.

I have been looking forward to the publication of Patricia Wells new cookbook – Salad as a Meal. Neither Costco or my local Barnes and Nobel has stocked it so I checked on line.  I found Well’s website and the information that it was published on 4/5 with a first printing of 75,000.  From my publishing experience I can say that is a fabulously high number!  I also found on this site information that if you so request by email to asst@patriciawells.com  (give her your address), she will send you (at no charge), autographed book plates.  This is an extremely generous offer on her part, and as a fan I sent of an email giving her the list of her books that I own (quite a few). Within a very few days I got a package with all of the book plates as I had requested.  And, not only were they autographed, they were autographed to me! If you are, as I am, a big fan of her work and own one or more of her books, I suggest you try this.

Last weekend I was going to do a stuffed pork roast.  However, when we got the roast out of the freezer, it was bone in.  I prefer to do a roast bone in, so I had to retool, as it were.  So instead of stuffing the roast with figs, I used some of Warner’s fig jam.  I took several tablespoons and thinned it a bit with a little Madeira.  Half an hour before the pork was done; I slathered it over the meat and returned it to the oven.  When done, I removed it to the carving board and tented it with foil.  I drained all but a few tablespoons of oil from the pan and deglazed with a few more tablespoons of Madeira.  I then added several more tablespoons of the fig jam and let it cook for a bit.  I then added about 2 cups of pork stock (you could use either chicken or veal).  To this I added a slurry of several tablespoons of arrowroot mixed in a few tablespoons of water and brought to the simmer. Add salt and pepper.  You may wish to add a bit more of the jam at this time – taste, making sure you do get the flavor of those figs.  And enjoy.  It truly was a fabulous dish!

Mon. AM              Les Halles Steak Tartare/Steak with Shallot Sauce

French Fries

 Tossed Salad

Mon. PM              Pork Roast with Fig and Madeira Glaze

                             Steamed Rice, Sautéed Green Beans with Orange Zest

Tues. AM             Shrimp & Sausage Gumbo f/i

Tues. PM              Turbot in Cider Vinegar Sauce BC-PW 149

                             La Mere Poulard’s Zucchini Crepes BC-PW 92

                             Tossed Salad with Beets

Weds. AM            Quai D’orsay’s Salad of White Beans and Smoked Sausage BC-PW 58

Weds. PM            Chicken Monterey Revisited

                             Steamed Rice, Sautéed Green Beans

Thurs. AM           Panini with Ham and Munster

Thurs. PM            Cod in Oil with Horseradish Sauce with White Wine, Black Olives

                                Capers and Sour Cream TG II

                             Asparagus Risotto MOAC 469

                             Tossed Salad

Fri. AM                White Bean Salad revisited

Fri. PM                 Pork Chops with Apples Braised in Beer PTTT 207

                             Herbed Spaetzle, Broccoli in Orange Sauce

Sat. AM               Penne with Gorgonzola GM 10/03 308

                             Tossed Salad

Sat. PM                Celeriac Remoulade BC-PW 8

                             Warm Poached Country Style Sausage and Potato Salad BC-PW

                             Tossed Salad, French Bread

Sun. AM              Fresh Waffles with Raspberry Syrup

Sun. PM               Head Cheese Vinaigrette CWPFCC

                             Standing Rib Roast with Red Wine Pan Sauce

                             Mashed Potatoes