June 6, 2011

MENU FOR THE WEEK OF JUNE 6, 2011

As we are contemplating a trip to France in the next year or so I decided to try and pick up on where I left off with my high school French (where, by the way, I was not the top of the class). I am working with an “instant immersion” thing and I am also trying to memorize the 40 page (three column, fine print) culinary vocabulary found in the index of Patricia Wells’ A Food Lovers Guide to France.

It is slow going.  They say that “The French Have a Word For It”.  Wrong.  They have at least two dozen words for the same damned word, and probably more for each expression.  And I think they also have far too many varieties of cheese and snails. Not that I don’t love the cheese…

They also say you can’t teach an old dog new tricks.  Mais, oui perhaps.

Mon. AM             Cold Cuts

Mon. PM              Broiled Shark with Pesto Trapanese BA 5/97

                             Pasta with Fresh Tomato Sauce

                             Tossed Salad

Tues. AM             Steak Salad Larcon GM 6/84 8

Tues. PM              Grilled Chicken Thighs with Soy, Brown Sugar and Garlic

                                Marinade BA 6/07 121

                             Udon with Orange Vinaigrette FW 2000 106

                             Tossed Salad

Weds. AM            Tuna Melts

Weds. PM            Grilled Rosemary Brined Pork Chops RG 132

                             Hot Sweet Tater Fries BA 7/06

                             Tossed Salad

Thurs. PM            Grilled Salmon with Balsamic Glaze BA 7/01 110

                             Grilled Potato Skewers with Curried Onion Dipping Sauce CIAG 155

                             Hoisin Glazed Eggplant BFGI 241

Fri. AM                Cold Cuts

Fri. PM                 Grilled Fillet Mignon with Roasted Red Peppers BT 102

                             Potato and Arugula Salad EL

                             Tossed Salad

Sat. AM               Pasta Shells with Bolognese Sauce f/i

Sat. PM                Blue Cheese and Walnut Dip with Fresh Baked Tortilla Chips FW  2011 12

                              Roast Chicken

                             Mediterranean K Bobs CBG 59

                             Israeli Couscous with Black Olives and Roasted Tomatoes GM 9/02 128

Sun. AM              Pulled Turkey Sandwiches f/i

Sun. PM               Guacamole CCI

                             Stephen Raichlen’s Memphis Style Dry Rub Ribs BB

                             Cole Slaw with Buttermilk Horseradish Dressing VEA 152

                             Potatoes a la Ketchup BB