Dyson's Delectables
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Dyson's Delectables

April 4, 2011

MENU FOR THE WEEK OF APRIL 4, 2011

 

As it is still cold and rainy, this is a good week to get those end of season chores done.  Clean out the fridge (amazing what one finds back there), defrost the freezers, get the cat to the vet for her shots (don’t ask her what she thinks about this subject!!!) etc.  The farm stands have seedlings for sale (early ones – like lettuce).  However, with the exception of my pansies, I’ll hold off for another week or so.  Too lousy even to be working on the deck.  It will be good to get my salad stuff going, however.  I look forward to it each year.

 

The menu reflects the weather – hearty braises, stews and roasts. Warner is not in the mood to get frost bite while tending the grill. (As I write this, it is April 5th and SNOWING here….)

 

We have made the decision to go abroad some time in the next year or two.  Warner has lived in Paris while at the Paris Peace Talks (that’s a long story) and did a fair amount of European travel for Disney at a time when I wasn’t able to go along.  So while I did get to go to Japan with him years ago, I have never been to Europe, and it has long been a dream of mine.

 

We are thinking just London and Paris – and, oh, I am already imagining the bistros and cafes!! You may see this influence in my menus in the future – although I normally lean towards the French and Italian cuisines. We may even learn a little French!

 

Mon. AM             Julia Child’s Shrimp Quiche

                                      Tossed Salad

 

Mon. PM                       Scallop Nicoise with Green and Black Olives SFCB 13

                                      Steamed Rice

                                      Sautéed String Beans with Dried Cranberries

 

Tues. AM             Mashed Potato Cheddar Scallion Pancakes

                                      Fried Eggs, Fresh Breakfast Sausage

                                      Croissants

 

                           

Tues. Pm                        Chanterelle’s Chicken and Dumplings

                                      Tossed Salad

 

Weds. AM            Fresh Pasta Bolognese f/I

 

 

Weds. PM            Eden’s Fabulous Pot Roast with Sun Dried Tomatoes

                                      Mashed Potatoes with Garlic

                                      Broccoli with Orange Sauce

 


Thurs. PM            Fresh Butternut Gnocchi w/ Fresh Asparagus, Shrimp and Pesto CL 9/10

 



Fri. AM                          Pain Purdue (French French Toast) BA 10/83 56

 


Fri. PM                          Fillet Mignon with Black Peppers and Dried Cherry Sauce

                                       Potato Schiscionera IHC

                                      Tossed Salad with Bacon and Blue Cheese

 

Sat. AM                         Russian Borscht with Sour Cream and Fresh Dill

                                      Pumpernickel f/i

 


Sat. PM                          Cardamom Cheddar Straws FW 2011

                     Thomas Keller’s Fig Stuffed Pork Roast with Honey,

                      Fennel And Thyme AHAH69

                                      Caramelized Fennel AHAH 194

                                      Soft Polenta

 


Sun. AM                        Eggs Benedict

 


Sun PM                          Guacamole CCI

                                      Chicken Monterey with Red Peppers, Zucchini, onions, carrots

                                         Garlic, Orange Juice & Zest, Crushed Tomatoes, Rosemary,

                                         Red Peppers and Parsley SPCB 91

                                      Sautéed Green Beans, Lemon Pasta EI   

March 28, 2011

MENU FOR THE WEEK OF MARCH 28, 2011

 

The menu got somewhat tossed around this week as I came down with a touch of gastro-ineruptus.  The lasagna, the sauerbraten, the Yucatan chicken all got themselves replaced by simpler things – lamb chops, basic roast chicken, etc.  Still not 100%, but at least can deal the sight of food these days. It’s a heck of a way to diet.  Had the same thing a few years back – while taking a week long Boot Camp Course in French Cooking at the CIA. I’m here to tell you that is not the place to be when you can’t stand the sight of food!

 

Winter drags on – the cat is beside herself to get out and get going with her spring stuff – as are we. They seem to be saying “maybe next week”…..  We still have snow on the ground here.  On the other hand, I noticed yesterday that I’m seeing red up in the maples – the first sign of foliage before the spring greens appear.  Encouraging.  The crocus are out in front of our local farm stand – and our daffodils are sprouting in the front yard.  Hopefully, if we get a few days of reasonably warm weather things will start to happen.  I think nature is as ready as we are.

 

Did my open fast Reubens for lunch today. Fast and easy they are a great warming lunch on a chilly afternoon. Am figuring that the next week or so will be the last we’ll really look forward to winter food, so am cooking accordingly.  Spring food while it’s still cold out is simply depressing….

 

My Open Face Reubens

 

Four slices of quality rye

1 small bag of sauerkraut – 1 lb.  You will not need all of it

½ lb turkey pastrami or pastrami

8-12 slices of a sandwich pickle

8 tbsp of Russian or Thousand Island dressing.

 

I simply take four slices of quality rye bread. Place on foil wrapped tray.  Drain a small bag of sauerkraut and microwave it for 2 minutes.  Spread sauerkraut over rye. Place the turkey pastrami on a dish and microwave for 30 secs.  Arrange the turkey pastrami over the sauerkraut. Add several pickle slices over the turkey.  Cover with two or more pieces of Muenster cheese.

 

Set the broiler on low.  Place tray on the second from the top rack and bake until cheese melts. Remove tray and add several tablespoons of Russian or Thousand Island dressing on top. Return to oven and broil until dressing is bubbling. Enjoy

 [Note: both the pickles and the pastrami are home made/cured. The bread and the sauerkraut are things I could do. And the sandwich is quite good the next day after a minute in the microwave.]

 

 

Mon. AM             Baked Lasagna f/i

 

Mon. PM              Pasta with Shrimp in Orange Sauce MDC 189

                             Tossed Salad


 


Tues. AM             Open Face Rueben Sandwiches

 



Tues. PM              Roast Ham with Bourbon, Molasses and Pecans

                             Mexican Sweet Potatoes

                             Fresh Corn Spoon Bread

 



Weds. AM            Chili ala Franey PFSWC

                             Steamed Rice

                             Shredded Cheddar, Sour Cream

     Scrambled eggs

    Ham

     Fresh Corn Spoon Bread

 


Weds. PM            Chicken Tetrazzini GM   1 1/90

                             Green Beans with Dried Cranberries

 


Thurs. PM            Andolusian Baked Cod FW 10/94

                             Steamed Broccoli with Orange Zest

 

[8 AM EDT 4/1/11]


Fri. AM                Pulled Turkey Sandwiches f/i

 




Fri. PM                 Rib Eye Steaks with Gorgonzola Butter BA 9/04

                             Oven Fries

                             Sautéed Corn

 Sat. AM               Chili revisited



 



Sat. PM                Julia Child’s Shrimp Quiche JCI

                             Chanterelle’s Chicken and Dumplings BOTB 2001 100

                             Tossed Salad

 

Sun. AM              Poached Eggs on Corned Beef Hash CCI

   Steak, eggs and red pepper sauce


         


Sun. PM               Chinese Chicken Wings CCI

                             Eden’s Pot Roast with Sun Dried Tomatoes, Onions and Red Wine

                             Mashed Potatoes

                             Russian Beets   

March 21, 2011

MENU FOR THE WEEK OF MARCH  21, 2011

 

I think that between the corned beef and cabbage and Warner’s Wonderful Irish Stew we honored St. Patrick quite well this year.  We found it amusing that when Warner went to check his recipe for the stew, a notation showed that he had made it exactly 31 years earlier – to the day.  It was one of the first dinners he cooked for me before we were married.  I weighed in at less that 110 pounds at the time and found it so good I ate four helpings – much to his surprise!

 

I’ve been fiddling with horseradish sauces for corned beef for some time.  I think I’ve found a good one at last.  The addition of some orange zest gives this an entirely new dimension.  I’ll do this again.

 

[9:15 AM 3/24/11]

We have had some lovely spring weather here – just to tease us.  Sadly it snowed on Monday and again today.  We were told to expect at least a foot, but at this point it doesn’t look as though that will happen.  The pansies I planted earlier look cheery, but cold on the deck.  And the forsythia I brought in last week to force is in bloom – so at least there is some early color around.

 

Warner made both orange and grapefruit marmalades recently and we have leftover citrus. I’ve used some of it in salads – very refreshing – good with the lamb stew. And, I am trying a ruby grapefruit sorbet from Emeril.  It is chilling down at the moment before going into the ice cream maker.  If it tastes as well as it looks, I’ll be very happy. The chicken on Sat. will also use up a lot of the oranges. We’ll see how that works.

 

Horseradish Orange Sauce for Corned Beef

 

3 tbsp butter

3 tbsp flour 1 ½ cups of liquid from your corned beef braise

2 heaping tbsp prepared horseradish (or to taste)

1 tbsp orange zest.

Salt and pepper to taste

 

In a sauce pan, melt your butter and whisk in the flour.  Let cook for a minute or two to cook the flour.  Whisk in the stock. Bring to the boil, and then reduce the heat. Add the horseradish and the orange.  Season with salt and pepper.  Simmer for about 10 minutes until it thickens up.

 

 

 

Mon. A M            Gumbo with rice

 

Mon. PM              Bar Boulud

 

Tues. AM             Pork Grillades over Rice

 

Tues. PM              Bay Scallops with Sweet Bell Peppers and Capers SFCB 46

                             Steamed Basmati Rice

                             Broccoli with Orange

 

Weds. AM            Scotch Broth

     Escarole soup with turkey meatballs.

 

Weds. PM            Warner’s Wonderful Irish Stew

                             Peasant Bread, Tossed Salad

 

Thurs.  AM          Lasagna  f/ i

 


Thurs. PM            Swai Grenobles 60 min

                             Steamed Rice

                             Shredded Zucchini with Lemon and Garlic

 

Fri. AM                Escarole Soup with Turkey Parmesan Meat Balls BA 2/03

 


Fri. PM                 Sauerbraten f/i

    Braised Red Cabbage   f/i

                            Potato Pancakes

   Lamb chops

   Baked Potato

   Green beans with grapefruit

 

Sat. AM               Eggs on A Raft, Bacon

Note that there is more on the above dish to be found here.

 

Sat. Pm                Mini Egg Rolls with Duck Sauce

                             Roasted Sour Orange Yucatan Chicken with Pan Sauce FW 2010

                             Steamed Rice

                             Cabbage Gratin VCE 278

 


Sun. AM              Pan Cakes with Chicken Gravy

                             Scrapple

 


Sun. PM               Salad Frisse with Chicken Livers, Lardons and Poached Egg  LHC

                             Roasted Home Cured, Aged Ham with Bourbon, Molasses      and Pecan Glaze BA  12/05

                             Mexican Baked Sweet Potatoes WSSM 198

                             Fresh Corn Spoon Bread  GM 7/02      

March 14, 2011

MENU FOR THE WEEK OF MARCH 14, 2011

 

I had planned on cooking a Beef Stroganoff this weekend.  The recipe I’ve used for years was by Pierre Franey and I couldn’t find it.  But I remembered he cited the Princess Alexandra Kropotkin as his source and I few months ago I had acquired the paperback/expanded edition of her The Best of Russian Cooking. (The original edition had been published years ago by Scribners) She had included the dish and stated on no uncertain terms that this was “the” stroganoff, even though other ingredients have been added at later times.

 

One finds her name frequently in reference to Russian cuisine. Craig Claiborne has written that her book “reflects the Russian culinary history better than any volume I know”. She was evidently a noted hostess in the international set of her time.  The book is as much a memoir as it is cook book, and it would appear that the Princess was quite a gal.  (One can only wonder why she was making breakfast pancakes for Clark Gable.

 

In any case, I prepared the dish to her instructions.  It is not nearly as pretty as what one now thinks of as the classic.  But the flavor!  Clearly, the Princess knew her way around the kitchen. As with many earlier cookbooks, her directions are somewhat vague.  I offer you my adaptation of her wonderful dish below.

 

There is another reason of my interest in things Kropotkin.  Back in the dark ages when I was a publishers rep. (first for Viking Penguin and then for Doubleday), I had the Manhattan territory – a rather pivotal one for the industry.  One of my most important accounts was The Scribner Bookstores, a small very upscale chain.  The president and buyer was one of the toughest in the business.  A man by the name of Igor Kropotkin.  He was known as Old Stone face as one got very little reaction from him during a presentation. (This skill also served him well at the poker table where he took great glee in relieving assorted reps from their hard earned wages).  He was also one of the hardest working and most highly respected men in the business.  I considered him my friend.

 

At the time I knew he was a White Russian, but you couldn’t get much more out of him on the subject.  After he retired, I read a review of Charles Scribner’s autobiography which described Igor literally as a Russian Prince. All things put together, he must have either been a nephew or a cousin of the socialite Princess.  It is lovely to have an occasion to remember him.

 

 

Alexandra Kropotkin’s Classic Beef Stroganoff

 

 1 ½ lb beef tenderloin

1 ½ tsp salt

2 tsp cracked pepper

3 tbsp butter

1 tbsp flour

1 c. high quality beef stock or consommé

1 scant tsp prepared hot mustard (I used horseradish mustard)

1 onion, sliced

3 tbsp thick sour cream (at room temperature)

 

1)    Remove all fall and gristle from t he meat.  Slice into strips 2”x ½”. Dust the strips of beef with the salt and pepper.  Set them aside for 2 hours.  Do not refrigerate.

2)    In a medium sized saucepan, melt 1 1 /2 tbsp of the butter and blend in the flour.  Add the stock and bring to the boil. Whisk in the mustard.

3)    In a sauté pan, brown t he strips of beef rapidly with the onion in the remaining 1 ½ tbsp butter.

4)    Add the sour cream to the mustard sauce, bring to the boil and add to the sauté pan.

5)    Cover and cook at a low flame for 20 minutes (I only cooked it for about 12 and that was fine), making sure it doesn’t boil.

6)    Just before service, bring to a boil for 2 -3 minutes only.

 

 

 

Mon. AM             Chicken Soup

 





Mon. PM              Steamed Jumbo Alaska Snow Crab Legs with Lemon Butter

                             Parsley Potatoes

                              Broccoli Florets

 

Tues. AM             Vegetable Beef Soup  f/i

Tues. PM       We went out

 


Weds. AM            Pasta with White Clam Sauce CCI

 

Weds. PM            Chicken with 40 Cloves of Garlic

                             Peasant Bread

                             Tossed Salad with Apple

 

Thurs. AM           Scotch Broth FOTB

 



Thurs. PM            New England Boiled Dinner (Corned Beef & Cabbage)  CCI

                             Biscuits

                             Horseradish Sauce

                             Irish Soda Bread BA 2/05

 

Fri. AM                Cheddar Omelets

 

Fri. PM                 Slow Cooked Pork Grillades with Jalapeno Cheese Polenta MNO 54

                             Steamed Green Beans

 

Sat. AM               Scotch Broth

 

Sat. PM                Gorgonzola Custards with Pears and Arugula Anti

                             New England Boiled Dinner Revisited

 

Sun. AM              Sour Cream Pancakes GM 12/10

                             Raspberry Syrup

 

Sun. PM               Spanish Shrimp Pancakes FWS

                             Warner’s Wonderful Irish Stew

                             Tossed Salad with Pear   

March 7, 2011

MENU FOR THE WEEK OF MARCH 7 2011

 

 

Last night we finished up the Kerala Style Curry – very, very good.  This from Madhur Jaffrey’s new book entitled At Home with Madher Jaffrey. I love her stuff.  I also did the folded whole wheat f lat bread again – a much better effort this time.  Amazing – just white and whole wheat flour, a bit of salt and little oil and some water.  You make up the dough and let it sit for a while, divide it into pieces and roll into 6” circles.  Spay with Pam and fold in half, spray again with Pam and fold in half again to make a triangle.  Fry on relatively high heat for a minute or so, then flip.  It becomes layer upon layer of bread – the perfect vehicle for sopping up the lovely gravy.

 

Lots and lots of turkey last week.  Not sorry for that.  It was all good. It is so amazing what one can do with a little leftover poultry and some good ideas.  I suppose that in a pinch, one could substitute a purchased rotisserie chicken or two.  Even better to have some cooked turkey available in the freezer.

 

Lest than two weeks until Spring!!!  And after three months of horrendous snows, we are now getting the monsoons…Torrential rains earlier and the week and expected again tonight.  That with the warmer temps (much welcome) have rapidly melted most of the snow and created flood situations around town and in our basement (despite the fact that we are almost 1000 feet up).  The good news – the replacement parts for our old Weber arrived this morning which heralds the onset of the grilling season soon (when it stops raining). I’ll be looking back again at my Stephen Raichlen stuff and thinking ribs!

 

Mon. AM    Steak and Eggs

 


Mon. PM    Mussels Peppetedda IHC

                   Tossed Salad

                   Peasant Bread

 

Tues. AM   Rigatoni with Chorizo Sauce

 

Tues. PM    Kerala Style Chicken Curry over Rice

                   Mushroom and Pea Curry

                   Indian Whole Wheat Flatbread

 


Weds. PM   Penne with Three Cheeses, Mortadella, Peas, Broccoli and Mushrooms SAL 89

                   Broiled Lamb Chops

                   Tossed Salad

 

Thurs. AM  Lentil Soup with Crumbled Sausage and Dilatini IHC 80

 

Thurs. PM  Trout Grenobloise FW 4/84

                   Bacon Quinoa with Almonds and Fresh Herbs F/W 11/09

                   Sautéed Green Beans

 

Fri. AM      Pioneer Woman’s Breakfast Burritos PWC 51

 



 

Fri. PM       Warner’s Pork Chops Stuffed with Pate, Braised on a Bed of

                      Bread Stuffing

                   Tossed Salad

 

Sat. AM      Lentil Soup with Crumbled Sausage and Dilatini IHC 80

 

Sat. PM      Guacamole with Fresh Baked Tortilla Chips CCI

                   Beef Stroganoff CCI 90

                   Buttered Noodles

                   Sautéed Red Peppers

 

Sun. AM     Baked Eggs with Chorizo FW 2008 112

 


Sun. PM     Zucchini Fritters IHC 29

                    Patricia Wells Chicken with 40 Cloves of Garlic PW-BC 171

                   Potatoes Schiscionera (Stewed with Garlic and Parsley) IHC 175

                   Peasant Bread

                   Tossed Salad

                  

    

February 28, 2011

MENU FOR THE WEEK OF FEBRUARY 28, 2011

 

 

Warner had been complaining that there was no room in the freezer(s).  One reason for this is the amount of home made sausage there.  And then there were the two hams and two turkeys.  So, we roasted a small turkey last weekend.  Very good!  But even a small turkey leaves one with A LOT of leftovers – considering we are a family of two (the cat prefers fish & shellfish). Ergo, you will see a lot of bird in various disguises this week.  Plus more for the freezer.  Which actually is a handy thing to have on hand – very versatile.

 

I usually brine a plain turkey (as opposed to deep fried or grilled, etc.)  However, this time I experimented with a marinade placed under the skin with a bulb baster.  It was onion, soy, balsamic vinegar, olive oil, fresh thyme, salt and pepper and it worked out quite well.  It is also far better than a brine for guests with diabetes…

 

In a pinch, my go to turkey recipe is my mothers.  It never fails, is never dry and has plenty of flavor and is one of those dishes I could do blindfolded.  I offer it to you here:

 

Mother Dyson’s Roasted Turkey (without stuffing)

 

1 turkey with giblets and neck, livers reserved

1 stick of butter (more for a large turkey), melted

Flour

Thyme

Rosemary

2 -3 large onion, peeled

2 - 3 lemons

Salt and pepper to taste

 

Preheat oven to 325

 

Rinse turkey and pat dry.

Brush bird with melted butter. Sprinkle flour on skin. Add the thyme, rosemary, salt and pepper.

Add same seasonings to cavity.  Add two onions and lemon to cavity.  Add an onion to the neck cavity. Squeeze the juice of one lemon over the bird. Baste bird every half hour or so with the remaining melted butter.

 

Place bird in roaster and cover with aluminum foil.  Roast 20 minute per pound. Remove foil 20-30 minutes before end of roasting to allow turkey to brown nicely.

 

  Let rest 20 minutes before carving.

 

While the turkey is resting, make your gravy.  Take 4 tablespoons of the pan juices and place in sauce pan.  Whisk in 4 tablespoons of flour. Continue to stir and allow roux( that is the butter and flour mix) to brown. Slowly whisk in 4 cups of turkey stock.  If you have reserved the liver, you can sauté it in butter and add it now to the gravy.

Check and correct your seasonings.

 

For the turkey stock – take the giblets and neck and place in pan. Add an onion, and a couple of stalks of celery with leaves.  Add thyme and bay leaf, salt and pepper. Add a good 6 cups of water.  Simmer slowly while the turkey roasts.  When ready to make gravy, drain and add to roux.

 

Serve either with steamed rice or mashed potatoes.  You will have no complaints!

 




Mon. AM             Turkey Mole Burritos FW 12/85 26

 

Mon. PM              Lidia’s Baked Pork Chops with Red Onion and Pear with a Balsamic

                                Vinegar Reduction

                             Ziti with Chunky Tomato Sauce f/i

 

Tues. AM             Grilled Turkey and Cheddar Sandwiches

 


Tues. PM              Tuscan Fish Stew with Calamari, Clams, Shrimp and Cod FW 2010 209

 

Weds. AM            Pulled Turkey Sandwiches BA 11/09 74

 

Weds. PM            Roast Turkey with Basic Stuffing

                             Pan Gravy

                             Steamed Rice

                             Cranberry Sauce

                             Steamed Asparagus

 

Thurs. AM           Grilled Cubano  Sandwiches

    with Pork, Turkey, Muenster, & Pickles GC 62



 

Thurs. PM            Turkey Gumbo FW 11/87

                             Steamed Rice

                             Tossed Salad with Blue Cheese Dressing

 

Fri. AM                Scrambled Eggs & Bacon

                             English Muffins

 



Fri. PM                 Chili Shrimp with Lemon, Jalapeno, Ginger, Sweet Chili

                                 Sauce, Sherry and Lemongrass FW  11/09 169

Steamed Rice

Tossed Salad with Ginger Vinaigrette

 

Sat. AM               Rigatoni with Chorizo Sauce f/i

 





Sat. PM                Spinach Onion Dip with Fresh Baked Tortilla Chips  BA 3/99 41

                    Bistecca Chianina alla Maremmana

    Beet Salad

    Scalloped Potato       

       Beef Stew with Peppers and Black Olives f/i

                             Spaetzle with Fresh Herbs

                             Steamed Asparagus

 

Sun. AM              Panini Inglaise (Roast Beef, Blue Cheese and Watercress) GC 34

 


Sun. PM               Mini Egg Rolls with Duck Sauce

                             Kerala Style Chicken Curry AHWMJ 92

                             Steamed Rice

                             Mushroom and Pea Curry AHWMJ 11

                             Indian Whole Wheat Flat Bread MJICHB 131

 

 

    

February 21, 2011

  MENU FOR THE WEEK OF FEBRUARY 21, 2011

 

We had a few balmy days at the end of last week – real teasers as Monday we got another 7 or more inches of snow. According to my calendar it is a mere 25 days until Spring.  But they sure are long ones.  One good omen, however, our local farm stand opens for the season this Friday. Before long they’ll be putting out the cold weather seedlings (lettuces, arugula, etc) and I’ll be able to start my deck garden. 

 

Our dreams of having lush gardens when we moved here from Brooklyn have long since been dashed.  Bad soil (and yes we’ve tried), harsh winds, deer, rabbits, and woodchucks (the worst) have taken care of that.   In Park Slope we could harvest over 100 pounds of tomatoes.  Here the only ones I can grow are grape/cherry tomatoes on our deck.  Frustrating!!!!

 

T his was another week of great food.  Topping the list was the dinner we had at Xavier’s in Piermont on Weds.  This to celebrate our 30th anniversary.  And celebrate we did!  We indulged in a ten course tasting menu with matching wines. I care not how many pounds I put on that night!!!! This is a fabulous restaurant – small, personal with a spectacular kitchen. Zagot’s lists this as the best restaurant in the Conn./Hudson Valley area and they are not wrong.

 

On the more mundane side, we enjoyed a lovely standing rib over the weekend.  And I had left over mashed potatoes which is frequently an excuse for mashed potato pancakes for a breakfast.  And this we did on Monday.  They are very easy and one doesn’t need a “gourmet” recipe.  Here’s what I do.

 

Mashed Potato Pancakes

 

Take two cups of leftover mashed potatoes.  Add chopped parsley/chives/ scallions.  Add an egg. Add a quarter of a cup of cheddar or parmesan.  Add a couple of tablespoons of dry bread crumbs.  Add anything else you might have in the leftovers department (peppers, onions come to mind).  Mix well and shape into patties.  Dredge in dry bread crumbs - making sure they are well covered on all sides.  Sauté in 4 tablespoons of butter until a golden brown crust forms. Turn over and repeat.

 

I like to serve these with fried eggs, or poached eggs would do. What you want is a runny yoke.

 

Mon. AM             Mashed Potato Pancakes

                             Fried Eggs

                             Scrapple

 

Mon. PM              Jacques Pepin’s Navarin of Lamb

                             Peasant Bread

                             Arugula Salad with Pear and Raspberry Vinaigrette

 

Tues. AM             Chicken Soup

 



Tues. PM              Fish Faux Chips SSCB

                             Tartare Sauce CCI

                             Steamed Asparagus

 

Weds. AM            Eggs on a Raft

                             Bacon

 


Weds. PM            Beef Mareno with Red Peppers and Black Olives GMCB II

                             Noodles

                             Sautéed Green Beans

 

Thurs. AM           Beef Vegetable Soup FOTB

 




Thurs PM             Tony Bourdain’s Snapper Basquaise  LHC

(Whole Roasted Red Snapper on a Bed of Potatoes and Peppers)

Tossed Salad




Fri. AM                French Toast

                             Raspberry Maple Syrup

 


Fri. PM                 Lidia’s Oven Braised Pork Chops with Red Onion and Pear LIAK 232

                             Fresh Pasta with French Tomato Sauce

                             Baby Peas

 

Sat. AM               Beef Vegetable Soup

 




What salmon tartare?

Sat. PM                Salmon Tartare SFCB

                             Salami Chips

                             Marinated Roast Turkey TNCC

                             Pan Gravy

                             Spinach Risotto YDHTBD

                             Roasted Asparagus with Parmesan  BCFS

                             Flourless Chocolate Cake

                             Peach Frozen Yogurt

 

Sun. AM              Pancakes with Turkey Gravy

                             Home Cured Bacon

 


Sun. PM               Steamed Chinese Dumplings

                             Patricia Welles’ French Garlic Sausages and Potatoes with

                                Red Wine Vinaigrette PWVH 128

                             Steamed Broccoli

                             Tossed Salad  

February 14, 2011

MENU FOR THE WEEK OF FEBRUARY 14, 2011

 

 

This week we are getting some relief from this God awful winter.  It’s sunny and cool today, but yesterday was well up in the 50’s and it looks to go to about 60 by the end of the week. I’m quite sure we aren’t through with winter – but I’m happy to take this relief now.

 

According to my calendar we are only 33 days till Spring – early this year.  But better proof was that Costco was selling forced forsythia (I can’t even get through the snow to mine) and Shop Rite had the first fresh cut inexpensive daffodils. Also, more of the fresh herbs.  So now, in addition to my big pot of rosemary I have parsley, basil, thyme and mint on my window over my kitchen sink.  Beats looking at the snow!

 

Proof that Spring is not yet with us, however, is the fact that I am still thinking braises, gratins and such.  Not ready for the lighter fare quite yet, although there are signs that my waistline would appreciate it…I offer here a recipe for  scalloped potatoes.  I can’t give you exact numbers as this is just one I do from memory to suit the size of the gratin dish. It should be easy to figure out.

 

Scalloped potatoes

 

Slice several russet potatoes very thin.  Place a layer in your gratin dish.  Cover with a layer of sliced onion. Add  salt, pepper, thyme and dust with flour.  Dot with butter. Repeat twice.  Add veal or chicken stock (or vegetable) to come about a little more than half way up the dish. Cover with several handfuls of white cheddar.  Grate some fresh parmesan over that.  Bake at 325 for about an hour and a half – until browned and bubbling. Voila!  You’ll enjoy these!

 

 

Mon. AM             Tuscan Minestrone f/i 

Mon. PM              Crabmeat Au Gratin PFCF

                             Steamed Rice, Sautéed Zucchini

 



Tues. AM             Crabmeat Omelets 


Tues. PM              Marsala Braised Pork Chops

                             Pasta with French Tomato Sauce, Baby Peas

 

Weds. AM            Chicken Soup 

Weds. PM            Tuna Tartare

                             Lobster Bisque

                             Duck Breast with Foie Gras and Apricot Glaze

                             Warm Honey and Fig Tart with Plum Mascarpone Coulis and Crème Fraiche

                                 Ice Cream

We actually went here and ordered the 10 course tasting menu, with the 10 wine option. They overheard us congratulate another couple celebrating an anniversary and our desert plates were decorated appropriately and my wife given a single long stemmed rose. I over tipped.

 

Thurs. AM           Ham and Munster Paninis 


Thurs. PM            Sauerbraten

                             Potato Pancakes

                             Braised Red Cabbage

 

Fri. AM                Russian Borscht with Sour Cream and Fresh Dill f/i 



Fri. Pm                 Seared Halibut with Romesco Sauce

                             Green Couscous with Lemon and Black Olives GM 2/06 89

                             Sautéed Broccoli Spears

 

Sat. AM               Pancakes with Blueberry Syrup 

Eggs over, with potato pancakes and home cured/smoked

bacon


Sat. PM                Chinese Chicken Wings CCI

Jacques Pepin’s Navarin of Lamb ECWJP

                             Tossed Salad with Pear

                             Peasant Bread

 

Sun. AM              Eggs on a Raft 



Sun. PM               Shrimp Pancakes FWS

Standing Rib Roast, Red Wine Pan Sauce

                             Mashed Potatoes

                             Harvard Beets CCI 365   

February 7, 2011

  MENU FOR THE WEEK OF FEBRUARY 7, 2011

 

 

 

T his was yet again another wonderful week for food.  Given the cold and the snow ad infinitum I cancelled the broiled lobster and did a hearty lobster thermidor instead.  Wow!  What a treat.  It would be a super  dish for Valentine’s Day – very elegant and romantic.  And easy to do in advance.  In fact you would want to cook the lobster and remove the meat from the body and the claws well in advance as this is a bit messy and would do unpleasant things to your little black dress.  Having done that, one needs only to make the sauce, add the lobster, spoon it into the shells – and when ready, put it in the oven while you enjoy the glass of champagne!  Fast food at it’s best!

 

The pork roast was also  great – and again, a great visual. Brining does so much for  pork and then the addition of the pesto – great flavor as well. It worked well with our scalloped potatoes and sautéed cabbage – our Super Bowl dinner…

 

My open faced Rueben’s are always a success. And fast, easy and satisfying.  Here’s my rendition:

 

My Open Faced Rueben Sandwiches

 

For 4 Sandwiches

 

4 slices bakery quality rye bread

1 small bag of sauerkraut, drained

½ lb turkey pastrami (or more for bigger sandwiches)

8slices of Munster cheese

12 slices of pickle (your choice) sliced the long way

½ cup (or more) of Russian Dressing

 

1.     Pre heat the broiler.

2.     Heat the sauerkraut in microwave for 2 minutes

3.     Line a half sheet with foil and set out four slices of rye

4.     Spread sauerkraut over bread.  Top with turkey pastrami

5.     Set pickles over pastrami, cover each sandwich with 2 slices Munster

6.     Broil until cheese starts to melt.  Cover with Russian dressing.  Return to broiler until browned and bubbling and ready to serve.

 

 

 

Mon. AM             Steak and Eggs 


Mon. PM              Sole Grenobloise (with lemon and capers) 60 Min

                             Boiled Potatoes with Parsley and Butter

                             Roasted Beets

 

Tues. AM             White Bean, Ham and Kale Soup BKS 309 


Tues. PM              Lasagna with Sausage Ragu LIAK 156

                             Tossed Salad

                             Peasant Bread

 

Weds. AM            Chicken Soup 


Weds. PM            Roasted Pork with Pesto

                             Scalloped Potatoes

                             Sautéed Cabbage with Caraway

                             Tossed Salad with Pear

 

Thurs. AM           Lasagna 


Thurs. PM            Chicken, Andouille and Shrimp Gumbo GM 1/84

                             Steamed Rice

                             Tossed Salad

 

Fri. AM                Gumbo with Rice 



Fri.                        Pork Chops Braised in Marsala CIC 294

                             Pasta with French Tomato Sauce

                             Baby Peas

 

Sat. AM               White Bean Soup

Sat. PM      Lasagna with Sausage Ragu LIAK 156

                             Tossed Salad

                             Peasant Bread

 

Sun. AM              Curried Eggs on English Muffins 



Sun. PM               Cajun Calamari TNB 381

                             Sauerbraten OHC

                             Potato Pancakes OHC

                             Braised Red Cabbage with Apples

                             Cranberry Sauce  

January 30, 2011

MENU FOR THE WEEK OF JANUARY 30, 2011

 

As I write this we are yet again in the midst of another winter storm.  We have about two feet of snow on the ground and they are predicting at least another half a foot more, with an inch of solid ice on top of that.  Tomorrow is Ground Hog Day – I seriously question whether any local ground hog is going to be able to dig his way out in this mess. Useless rodents…..And I agree with the cat – I am sick and tired of this winter!

 

We ate well, this past week.  Warner’s cured ham was a success and I was delighted with the sweet potatoes – my adaptation of the recipe below.  Full of flavor, healthy – and, oh, that aroma. And they take less than 5 minutes! You cannot beat that!

 

  The ox tails were also fabulous-a lush, rich dish.  I’m looking forwards to leftovers – unusual for me.  Normally I’m not a big ox tail fan –too fatty – but Warner loves them. These, however, were different somehow.  This recipe asked that you render several pieces of bacon for the fat, and then discard the bacon.  I was using Warner’s good home cured bacon and wasn’t about to toss that.

So I threw together a salad of greens, pear slices with a Raspberry Walnut Vinaigrette (alas, it was Ken’s) and garnish it with the lardoons. Voila! Happiness…..

 

Smashed Sweet Potatoes with Balsamic Vinegar

 

4 med. Sweet potatoes (2 lbs?)

2 tbsp butter

3 tbsp good balsamic vinegar

¼ cup vegetable/veal/chicken stock

 

1)    Nuke the potatoes for 15 seconds

2)    Break down butter into pieces and place in bowl you will use to mash potatoes. Add the balsamic vinegar.

3)    Cut potatoes into large chunks.  Add stock.  Mash. Serve

  

Mon. AM             Huevos Rancheros 


[salad with pears and home cured bacon lardons]



Mon. PM              Cod in Red Wine Sauce with Capers and Black Olives SFF 136

                             Risotto with Celery CICII 122

                             Salad

    Wine" Jacob's Creek Cabernet 2009

 

Tues. AM             Beef Barley Soup BKS 



Tues. PM              Roast Ham Revisited

                             Mashed Sweet Potatoes

                             Sautéed Green Beans

     Wine: Wolf Blass Shiraz Cabernet 2006


[snow then ice last night into this morning. shot west from the back door.]



 Weds. PM            Oxtail Stew in Red Wine

                             Buttered Noodles

                             Baby Peas

     Wine: Greg Norman Shiraz 2006

 


Thurs. AM           Beef Barley Soup 



Thurs. PM            Pasta, Ham and Vegetable Gratin  FFWW 112

                             Tossed Salad

                             French Bread


    Wine: Jacob's Creek Cabernet 2009

 

Fri. AM                Waffles with Raspberry Syrup 




Fri. PM                 Shabu Shabu Fondu

     Wine: Peter Lehman Shiraz 2008

 







Sat. AM               Open Faced Rueben Sandwiches 






Sat. PM                Baked Clams

                             Broiled Lobsters with Herb Vinaigrette  BA 4/86 62

                             Lemon Spaghetti EI

                             Tossed Salad

     Wine: Rosemount Chardonnay 2008 

 

Sun. AM              Lobster Omelets 


Sun. PM               Salami Crisps

                             Brined and Walnut Pesto Stuffed Loin of Pork (start Fri) TCL 76

                             Potato Gratin Savoyard (with stock instead of cream)

                             Yale Beets with Orange GM 3/85 168

     Wine: Greg Norman Shiraz-Cabernet 2008

    

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