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 5^th 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

Posted by ntsc at 4/6/2011 7:08 AM | Add Comment

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

Posted by ntsc at 3/29/2011 5:27 PM | Add Comment

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

Posted by ntsc at 3/23/2011 3:24 PM | Add Comment

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

Posted by ntsc at 3/16/2011 3:45 PM | Add Comment

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

Posted by ntsc at 3/9/2011 12:42 PM | Add Comment

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

Posted by ntsc at 3/1/2011 1:43 PM | Add Comment

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 30^th 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

Posted by ntsc at 2/23/2011 5:09 PM | Add Comment

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

Posted by ntsc at 2/15/2011 3:49 PM | Add Comment

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

Posted by ntsc at 2/9/2011 2:57 PM | Add Comment

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