MENU FOR THE WEEK OF JANUARY 24, 2011 

Thursday is Mozart’s Birthday! We should be doing some wonderful Austrian dish in his honor, but alas, didn’t think of it in time.   And the shopping is done for the week as we hunker down for yet another blizzard. We’ll celebrate with his music, however. WQXR is dedicating the entire day to that… 

Yes, we had snow again last night.  Tonight a mix of freezing rain before it evolves into a snow fall expected to be in excess of a half a foot – on top of the two feet we already have. And this is southern New York – I hate to think what they are experiencing north of here.  At least we are up to a toasty 25 this afternoon – up from 0 yesterday morning. 

Have started to do some baking so we have something to eat with our afternoon tea in this cold weather.  Last week I made a wonderful Swedish Almond Cake (TGC 98) which was just lovely.  I’m prepping to do Lidia’s Torta di Ricotta (LIAK 271) tomorrow, which is a ricotta cheese cake with raisins (I’ll use dried cranberries) and pine nuts.  (Have you noted the price of pine nuts these days? A pound and a half at Costco is selling for just under $30.) 

Always looking for ways to prepare fish that will satisfy Warner – I did the Cod Gratin last night. That, some broccoli, and nice salad and a small loaf of bread made a happy meal.  And it rather compensated for some of our less healthy presentations.  Very easy to make, I will share the recipe here: 

Cod Gratin withOnons and Parmesan

Serves 2-3  – can be multiplied.

Adapted from Eating Well Magazine

Olive oil

2 onions, sliced

½ c dry white wine

¾ lb Alaskan cod fillets in serving portions

Dried thyme

Kosher salt

Pepper

1 c fresh bread crumbs or panko

½ tsp sweet paprika

½ tsp garlic powder

½ c shredded parmesan 

Preheat oven to 400F 

Cook onions in 1 tbsp olive oil in small skillet until softened. Season with salt, pepper and ¼ tsp dried thyme. Add the wine and continue to sauté until the wine is reduced – another 5 minutes.  Transfer to small gratin dish. 

Portion fish and place on onions.  Season with salt, pepper, and thyme. Cover with foil and bake for 10-12 minutes depending on thickness of the fish. 

In the meantime, mix together the bread crumbs, paprika, garlic powder and cheese. Spread over fish.  Bake, uncovered for 7 -10 minutes. Be sure fish is cooked through.

Mon. AM             Gumbo with Rice f/i 

Mon. PM              Baked Cod Gratin with Fresh Bread Crumbs and Parmesan VB

                             Steamed Broccoli with Butter

                             French Bread, Tossed Salad

Wine: Rosemount Traminer Riesling 2009

Home made chicken stock.

Home made meat balls out of the freezer.

Yes, that is just as thick as it looks.

Tues. AM             Escarole Soup with Turkey Parmesan Meatballs and Orzo BA 2/03 141 

Tues. PM       

     Chicken Roasted on a Bed of Red Potatoes

                             Sautéed Zucchini

     Wine: Rosemount Riesling 2006

Weds. AM            Ham and Cheese Panini 

Weds. PM            Sausage and White Bean Cassoulet for 2 GM 1/97 88

                             Tossed Salad, French Bread

     Jacob's Creek Shiraz

It snowed a bit last night. There is a street between the lens and that garage.

Thurs. AM           Escarole Soup 

Thurs. PM            Orange Braised Chicken Legs with Green Olives FW 10/92 127

                             Lemon Risotto BOTB Vol 13 46

                             Baby Peas

     Wine: Penfold Bin 28

Fri. AM                Spaghetti with Shrimp, Black Olive and Tomatoes FW 2002 

Fri. PM                 Madeline Kamman’s Salmon Scallops with Cucumbers and Cream IMK 285

                             Spoonbread with Cheddar BOTB Vol 13 46

                             Tossed Salad

      Rosemount Chardonnay 2008

Sat. AM               Huevos Rancheros 

Sat. PM                Capanata with Fresh Baked Tortilla Chips f/i

                             Emeril’s Baked Ham with Citrus Rum Glaze VB

     [More on the ham can be found here.

                             Mashed Sweet Potatoes with Balsamic Vinegar OPTP 300

                             Baked Acorn Squash with Brown Sugar and Butter

      Wine: Greg Norman Shiraz Cabernet 2008

Sun. AM              Buttermilk Biscuits with Sausage Gravy CIA BB 

Sun. PM               Chinese Chicken Wings CCI

                             Oxtail Bourgnonne BA 2/11

                             Mashed Potatoes with Celery Root and Mascarpone