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