MENU FOR THE WEEK OF SEPTEMBER 19,
2011
This has been an unusually cool September and we are
starting to think about things like chili again…But it is a beautiful time of
year, even though the foliage bit is still a while away. It is cool and
comfortable and it gives one a burst of energy.
Our cooking is fairy simple this week. Finish up Warner’s wonderful pulled pork and
the Hungarian roast chicken. Salmon
cakes for something different in the fish direction, the cod with the Beurre
Montpelier as a nod to the French, Lidia’s always fabulous steak Marema, a
chicken Dijon and finally, Jacques Pepin’s garbure. The latter is from a Bon Appetite excerpt of
his soon to be published cook book. I am
looking forwards to that – his stuff is always terrific and his presentations
are beyond compare.
I wonder what
else is going to appear this season.
Years ago, when I was in publishing we used to figure about 60% of our
business happened in the third quarter.
And a great season for cookbooks, as so many are given as gifts. (In my
case, from me to me, with love). One cookbook that appears annually is the Food
and Wine Best of the Best. It excerpts what they feel to be the year’s
best selections and therefore gives one the chance to cook from books that
perhaps one would not normally buy. The salmon cake recipe is from this years…
Mon. AM Pasta in White Clam Sauce CCI
Mon. Salmon Cakes with Herb Crusted Potatoes Fresh
Tartare Sauce BOTB Vol 14
Sautéed Carrots, Salad, Peasant Bread
Tues. AM Cold Cuts
(I got a new lens yesterday, so you will probably seem more pictures as I play Nikon 50mm f1.4)
Tues. PM Pulled Pork Sandwiches with Fresh
Cole Slaw, Local Corn
Weds. AM Pierre Franey’s Chili
Steamed Rice
Weds. PM Hungarian Roast Chicken with
Horseradish Sauce
Sautéed Spaetzle with Caraway, Green
Beans
Thurs. PM Roasted Cod au Beurre Montpelier CCOF 67
Steamed Rice, Baby Peas
Fri. AM Cold Cuts
Chicken with pasta and black olives.
(pictures are posting on the wrong day as we didn't do the steak last night as it was raining, tonight and it is the one in the middle. That is the high end beef for the rest of the year.)
Chicken with pasta and black olives.
(pictures are posting on the wrong day as we didn't do the steak last night as it was raining, tonight and it is the one in the middle. That is the high end beef for the rest of the year.)
Fri. PM Steak Marema LI
Potato Daube SFF 223, Local Corn
Sat. AM Steak and Eggs
Sat. PM Roasted Eggplant Spread with
Fresh Tortilla Chips TOHC
Chicken Dijon
Fresh Pasta
Salad, Peasant
Bread
Sun. AM Chili over Rice
Sun. PM Blue Cheese Loaf Cake with
Mustard and Bacon SLIP 144
Jacques Pepin’s White Bean and Ham
Garbure with Potatoes, Leeks,
Celery, Carrots, Parsnips and Cabbage FW 10/11
Peasant Bread
Tossed Salad
Jeez Louise Warner!
ReplyDeleteRemind me never, ever to come here again. I could gain 200 pounds just looking at the photos of the good eats, and I'm no slouch in the kitchen myself. On the plus side, I probably lost a couple pounds of water weight drooling.