MENU FOR THE WEEK OF NOVEMBER 9, 2009

(please note that the Thanksgiving weekend menu, version 0.01, follows this one. It will not be changed, but the current version will be reposted following major changes. As with all about menus here, it is written firmly in gelled veal stock.)

Although we are very much thinking of fall foods and Thanksgiving delights this week, we are having a bit of an Indian  summer.  The thermometer will almost hit 70 today – beats heating bills!

We are back in the winter mode of cooking for 6 several times a week.  That gives one dinner for the current week, one dinner for the following week.  And one dinner for the freezer.  It is awfully nice, from time to time, to be able to pull a home prepared meal out of the freezer and not really have to cook.  Even dedicated cooks like some time off….This was also a life saver when I was still working!! It also is a great way of enabling us to enjoy the braises and stews that would not be  feasible if I only cooked for two.

Mon. AM  Winter Borscht fi
(which because of the weather got changed to Bratwurst).

Mon. PM  Perch ala Milanese TGCF

   Fresh Pasta with French Tomato Sauce
   Tossed Salad with Red Wine Vinaigrette

Tues. AM  Tuscan Minestrone TGC Soup 117

Tues. PM  Sausage and Potato Stew
   Peasant Bread
   Tossed Salad with Apple

(Biscuits and gavy became scrambled eggs with sausage and juice)
Weds. AM  Biscuits with Sausage Gravy CIABB

Weds. PM  Chanterelle’s Chicken and Dumplings
   Tossed Salad with Pear

Thurs. AM  Tuscan Minestrone

Thurs. PM  Braised Pork Shoulder with Apples and Oranges
   Buttered Noodles
   Baby Pea

Fri. AM  Apple Honey Cottage Cheese Pancakes, Syrup BA 9/87 10
   Bacon
   Hazelnut Coffee

Fri. PM  Les Halles Moules Portugaise with Chorizo LHC 79
   French Bread
   Tossed Salad

Sat. AM  Curried Eggs on English Muffins

Sun. AM  Spaghetti Frittata CIC II 350

Sun. PM  Savory Rosemary Parmesan Madelines TPC 6
   Beef Short Ribs with Fennel, Black Olives & Anchovies
    a la Camargue SMK 192
   Spaetzle
   Sautéed Green Beans with Mustard Sauce